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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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IN SEASON NOW

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Nasturtium Leaves and Flowers

The sun is out and its time for Nasturtium Leaves and Flowers from Timbarra Farm.

In season now

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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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

lemonade fruit granita served in the fruit skin on a stone

LEMONADE FRUIT GRANITA & YOGHURT SORBET WITH ROSHEEN KAUL, ETTA

Rosheen Kaul — head chef at Etta, Melbourne — creates this stunning dish, a twist on the ‘Half Time Orange’ – the first ever dessert she served at Etta over three years ago.

20·07·23

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

Welcome to Transform the Food System Podcast

Welcome to Transform the Food System. Every other week Natoora's founder, Franco Fubini, will talk to a different guest about how we can use our collective power to build a better food system.

13·04·21

1 min listen

Podcast

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

LEMONADE FRUIT GRANITA & YOGHURT SORBET WITH ROSHEEN KAUL, ETTA

Rosheen Kaul — head chef at Etta, Melbourne — creates this stunning dish, a twist on the ‘Half Time Orange’ – the first ever dessert she served at Etta over three years ago.

20·07·23

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

Welcome to Transform the Food System Podcast

Welcome to Transform the Food System. Every other week Natoora's founder, Franco Fubini, will talk to a different guest about how we can use our collective power to build a better food system.

13·04·21

1 min listen

Podcast

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.

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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.

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