Showing 9 food makers
Balnarring
Multi-award-winning preserves by Matthew and Melissa from their pesticide-free 9-acre Balnarring property (1885 homestead, 50+ fruit trees, 12 raised veggie beds). Seasonal produce drives the range.
Red Hill
Red Hill distillery producing Ochre Fine Brandy (small-batch aged grape spirit), gins and liqueurs from Mornington Peninsula grapes.
Mount Martha
Handcrafted, award-winning dairy on the Mornington Peninsula made from farm-fresh grass-fed milk — a range of artisan cheeses plus traditionally fermented, non-homogenised probiotic kefir.
Main Ridge
Cold-pressed extra virgin olive oil from Mornington Peninsula groves (Main Ridge, Red Hill, Rye & Flinders), pressed within 6 hours of harvest. Founded 2017 by Tim and Grace Jupp. Also naturally salt-brined table olives (18–24 months). Olives organically managed and pesticide-free.
Family-owned truffle farm established in 2010 in Main Ridge, growing black Périgord and white Bianchetto truffles under oak, pine and hazelnut trees. Harvest runs June–August with truffle dog Pino.
Mornington
Artisan food products made with local Peninsula ingredients, sold online and at Peninsula farmers markets.
Cape Schanck
French-inspired patisserie by Peninsula local Laura Skvor, based at Barragunda Estate. Seasonal specialities spotlighting local produce — from bespoke cakes to sumptuous bakes. Former Bocuse d'Or representative for Australia with 10 years in top restaurants worldwide.
Bittern
Small-batch handcrafted artisan and gourmet cheeses made in Bittern on the Mornington Peninsula. Studio cheesery with a focus on creamy textures, balanced acidity and cheese-and-wine pairings ('Cheesepiration').
Tyabb
Small Peninsula farm run by Kenneth and Sonya Neff in Tyabb, producing free-range salami (Asiago Swiss recipe), pork products from Wessex saddleback pigs, jams, relishes, chutneys and home-cooked ready-to-eat meals. Also makes cider from local fruit.
