Every product in every Savour Society drop comes from an independent Australian producer making something exceptional in small quantities. We find them at farmers markets, in regional towns, through word of mouth, and occasionally by accident. We choose them because their work is worth knowing about.
Mypolonga, South Australia
Koroneiki olive oil
On a family grove in the Murray Mallee, one of the smallest olives in the world makes one of the biggest impressions. The Koroneiki is a tiny Greek variety — fruity, fragrant and full of character.
Named South Australia's Best Extra Virgin Olive Oil at the Royal Adelaide Olive Awards, Rio Vista is a three-generation family business that has quietly become one of Australia's most decorated producers.
Maroochydore, Sunshine Coast, Queensland
Sourdough lavosh
What began as a passion for traditional Eastern European sourdough baking has grown into a business dedicated to creating premium, naturally fermented sourdough crackers, pickles and preserves using clean, locally sourced ingredients.
Their crackers are crafted using a cherished family sourdough starter, lovingly maintained across three generations.
Pokolbin, Hunter Valley, NSW
Macadamia satay dukkah
Nestled in the heart of Pokolbin in the Hunter Valley, Pokolbin Estate is one of the region's most celebrated destinations — a vineyard producing 100% Hunter Valley wines alongside a gourmet food offering.
The macadamia gives their dukkah a richness and warmth that makes it impossible to stop reaching for.
Jervis Bay, New South Wales
Pear, fig and chardonnay jam
It started with an abundance of beetroot from an aunt's garden on the New South Wales South Coast — and a desire to do something extraordinary with it. White Feather Designs has since grown into a flourishing small enterprise, handcrafting relishes, jams and chutneys from their coastal home in Jervis Bay.
In 2025 they won two awards at the Sydney Royal and Melbourne Royal Fine Food Awards.
East Kurrajong, Hawkesbury, New South Wales
Marinated leeks
In the Hawkesbury region northwest of Sydney, Memorish has built a quiet reputation for doing one thing exceptionally well — preserving vegetables in extra virgin olive oil with a special blend of herbs, in the way it has been done in Mediterranean households for generations.
Everything is made by hand in small batches, submerged in EVOO and left to marinate slowly.
Canberra, Australian Capital Territory
Dark chocolate cherries
Bertrand is a French-trained pastry chef with a love for unexpected flavour combinations. Kim is a Taiwanese creative. Together they started Chokoartisan as a side project — now one of Canberra's most distinctive small-batch chocolate makers.
Everything starts with cacao carefully sourced from the Solomon Islands, Venezuela, Peru and Papua New Guinea, blended with zero fillers.
