Maggie Beer
Maggie, originally from Sydney, worked and traveled overseas in an amazing variety of jobs. Her marriage to Colin in 1970 led them to the Barossa Valley where they began pheasant breeding and grape growing. The establishment of the Pheasant Farm was the start of a career that now spans farming, food production, exporting, food writing and television presenting. There have been lots of awards over the years from those first heady days when in 1991 the Pheasant Farm Restaurant won the Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year. More business related accolades included the Jaguar/Australian Gourmet Traveller Award of Excellence in 1999 and then in 2001 Maggie was overwhelmed to be presented with the Food
Media Club’s Industry Peer Award.

Maggie has written 7 books in total, drawing on her own philosophy of quality produce and the pleasures of the table. Her most recent addition is Maggie’s Kitchen, a collection of favourite recipes as well as the everyday basics Maggie believes form the foundations of a good food life.

Famous for her Pheasant Farm products, Maggie exports some of her finest products to Singapore. Verjuice, once a staple of French provincial cooking is making a world-wide renaissance, and Maggie Beer produces some of the finest around. Whether you require it for salads or deglazing, she even has a verjuice (sangiovese) for creating sweet syrups to serve with desserts. Fruit pastes are a fabulous way of adding fruit to your cheese board and each paste can be matched with the type or style of cheese you enjoy. So many wonderful products, so many ways to use them! Maggie Beer’s products embody flavour in a style that is unique.

Clear Mountain Crispbreads
A true find! With our top quality cheeses, dips, and antipasto, we felt we must be able to offer the perfect accompaniment! Clear Mountain crispbreads are perfect with these or other toppings that simply beg for a crunch! They’re light and crispy, and made with Australia’s finest and freshest local ingredients. Conceived and created in the kitchens of Clear Mountain’s farmhouse kitchen they are low in fat, and subtly flavoured. Each pack contains three keep-fresh portions – truly a must in Singapore’s humid climate! All natural ingredients, Clear Mountain crispbreads come in four flavours – natural, rosemary and sea salt, hint of parmesan, and cracked pepper.

Pastilla Nash – Savour Every Morsel
So simple, but so unexpectedly delicious! Pastilla Nash Prune & Walnut Logs contain a mere five ingredients – organic prunes, walnuts, cane sugar, lemon juice and honey. This Prune and Walnut Log is a delectable combination of prunes and walnuts handmade into a gourmet log which slices into bite sized rounds. This delicacy is served as a perfect complement with cheese, and is irresistible as a petit four with tea and coffee. Composed of walnuts and Australian organic prunes, it is all natural and contains no additives, preservatives or genetically engineered ingredients. This exquisite balance of natural flavours leaves you wanting more. Suitable for coeliacs as it is wheat and gluten free. Walnuts are an excellent plant source of Omega-3 fatty acids. What else do you need?

Cunliffe & Waters
Cunliffe & Waters Established by Amanda Cunliffe in 1996, Cunliffe and Waters have built a well deserved reputation as a producer of some of the finest handmade preserves in Australia.

Cunliffe & Waters’ philosophy is to create each batch as if they are making some jars for home, with a few left over for friends! All Cunliffe & Waters jams and marmalades are cooked very quickly in small batches to capture the pure flavours of the best possible ingredients. The savoury range is left to simmer a little longer to achieve the perfect flavour and texture.

Sugar, vinegar, and salt are the only preservatives used in Cunliffe & Waters products- not a number in sight on those labels! With the exception of two sauces, their products are completely gluten free and savoury labels are now accordingly marked.

In keeping with their handmade philosophy and affiliation with growers in the Yarra Valley, they try to source as much local produce as possible.