HAGEN'S X NATOORA PEAK BOX - AVAILABLE HERE

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WholesaleUNRIVALED ACCESS TO INGREDIENTS

Meet all of your wholesale needs in one order and get access to our direct network of growers.

SOURCING THAT GOES DEEPER

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HAGEN'S X NATOORA PEAK SEASON BOX

Hagen's is a second generation, family-owned butcher shop, making sustainable and ethical meat more accessible across Victoria. We have worked with Ruby and Oliver Hagen since 2020 and have just launched our collaborative Peak Box. A monthly curated fruit and veg box, featuring nine peak season varieties from small growers and delivered to your doorstep.

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Timbarra Farm

Last month we were with Chris, Helen and the team at Timbarra, their one acre farm in the Don Valley. This is bio intensive growing at its peak.

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CareersJoin the fight for a better food system

Stories

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2024 Farm Fund Grant

In our biggest fundraising year yet, we received the largest number of applications for Farm Fund, spanning huge geographical breadth. Here are your six winners.

18·06·24

0 min read

Growers

Delicata Squash, Curry Leaf & Toasted Coconut Curry with Ronith Victor Arlikatti, Hopper Joint

Delicata Squash pairs perfectly with a white curry base like this one, heavy on aromatics just like curry leaf. This squash lends its creamy texture to the sauce, adding body.

21·06·24

3 min read

#OFFTHEPASS

Palm Heart, Cherry Tomato, Plum and Shiso with Dave Falvey, Waxflower

Palm heart was an ingredient I first came across in Peru, where I had it fresh, next to a piece of grilled Amazonian fish. The palm heart was subtle yet flavourful and with the texture of good globe artichokes.

03·04·24

3 min read

#OFFTHEPASS

Sago, Coconut and Mango with Saavni Krishnan, Manze

This dish, on Manze’s menu in December, pairs sour and ripe mangoes, with fresh and toasted coconut, sitting atop an earthy cinnamon-infused sago palm pudding.

18·12·23

2 min read

#OFFTHEPASS

JAPANESE CUCUMBER SNACK OR SIDE WITH HALO PEREZ-GALLARDO, LIL' DEB'S OASIS

Halo Perez-Gallardo — Executive chef and co-founder of Lil’ Deb’s Oasis — brings their ‘more is more’ style to this punchy cucumber dish, perfect as a snack or side as the weather heats up.

26·05·23

2 min read

#OFFTHEPASS

EARTH DAY TALES OF RESILIENCE

From Sussex to Perpignan, California to Melbourne the impacts of more extreme, regular weather events are being felt. Here are four stories of resilience in the face of climate change.

20·04·23

6 min read

Growers

2024 Farm Fund Grant

In our biggest fundraising year yet, we received the largest number of applications for Farm Fund, spanning huge geographical breadth. Here are your six winners.

18·06·24

0 min read

Growers

Delicata Squash, Curry Leaf & Toasted Coconut Curry with Ronith Victor Arlikatti, Hopper Joint

Delicata Squash pairs perfectly with a white curry base like this one, heavy on aromatics just like curry leaf. This squash lends its creamy texture to the sauce, adding body.

21·06·24

3 min read

#OFFTHEPASS

Palm Heart, Cherry Tomato, Plum and Shiso with Dave Falvey, Waxflower

03·04·24

3 min read

#OFFTHEPASS

Sago, Coconut and Mango with Saavni Krishnan, Manze

This dish, on Manze’s menu in December, pairs sour and ripe mangoes, with fresh and toasted coconut, sitting atop an earthy cinnamon-infused sago palm pudding.

18·12·23

2 min read

#OFFTHEPASS

JAPANESE CUCUMBER SNACK OR SIDE WITH HALO PEREZ-GALLARDO, LIL' DEB'S OASIS

26·05·23

2 min read

#OFFTHEPASS

EARTH DAY TALES OF RESILIENCE

From Sussex to Perpignan, California to Melbourne the impacts of more extreme, regular weather events are being felt. Here are four stories of resilience in the face of climate change.

20·04·23

6 min read

Growers

WE EXIST TO FIX THE FOOD SYSTEM.

People are more cut off from the origins of their food than ever. This makes flavor, nutrition and farming practices that protect the planet, almost impossible to find.

By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.

Now is the time for action. Join the food system revolution.

Acknowledgement of Country
Natoora respectfully acknowledges the Traditional Owners and sovereign custodians of the land in which our office is situated, the Wurundjeri people of the Kulin Nation. We pay our respects to their Elders past and present and extend our respect to the lands in which we source produce.

At Natoora, we believe in the conscious care and stewardship of the natural environment around us. In doing so, we pay homage to the rich history and deep connection First Peoples have had to Country for more than 2000 generations. We recognise the lands in which we meet and work, grow and share food on always was and always will be Aboriginal land.

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GO BEYOND FOUR SEASONS

Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavour at every stage.

WHAT'S IN SEASON?

KNOW WHERE YOUR FOOD COMES FROM

We know the name of the people behind everything we source. Recognise their growing artistry to find out exactly where your food comes from (and why that matters).

MEET THE GROWERS

MAKE YOUR DIET DIVERSE

Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavours.

ORDER PRODUCE

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