Direct
Retail & Foodservice
Door to door
Hunting the most extraordinary gourmet food from Spain, directly from the producer.
small formats for delis, large formats for kitchens
specialised couriers deliver all around Australia
OUR PRODUCERS
The people behind every tin and jar
Small family producers from all over Spain. Click a producer to discover their story.
OLIVES · SINCE 1964
Perelló
Spicy Gordal and Manzanilla olives, a Spanish bar classic.
Discover Perelló →
ANCHOVIES · SANTOÑA, CANTABRIA
Angelachu
Cantabrian anchovies, filleted one by one by hand.
Discover Angelachu →
BLUEFIN TUNA · BARBATE, CÁDIZ
Herpac
Almadraba bluefin tuna, packed by hand in olive oil since 1986.
Discover Herpac →
PIPARRAS
Conservas Almanaque
Mild pickled green chillies, the heart of a Gilda.
Discover Almanaque →
BY TYPE OF FOOD
Conservas
EVOO
Olives & Snacks
Vegetables & Beans
Vinegars
La Curiosa
Angelachu
Porto-Muiños
Herpac
Gueyumar
Almazaras de la Subbética
Oliznaga
Perelló
Pan de Olivo
Nogal
Legua
Conservas Almanaque
Porto-Muiños
Vinagres Páez
Cava Nadal
Bodegas Robles
Talai Berri
Barbadillo
ALSO IN OUR RANGE
Vinagres Páez
Sherry vinegars from Jerez
Cava Nadal
Aged gourmet vinegars from a Cava house
EVOO
Almazaras de la Subbética and Oliznaga
SERVING IDEAS
Simple ways to put them on the menu
The Gilda
On a cocktail stick: one Perelló Gordal olive, an Angelachu anchovy folded in two, and two or three piparras. A drizzle of olive oil. The Basque bar snack in one bite.
Anchovy on pan con tomate
Toast good bread, rub it with ripe tomato and a little garlic, add olive oil and salt. Lay two Angelachu fillets on top. Nothing else needed.
The conservas board
Open a tin of Herpac ventresca and one of Porto-Muiños monkfish liver, add Pan de Olivo regañás, a few olives and piparras. A whole table of tapas, no cooking.
Combine and you win
WHY WE DO IT
Some flavours can’t be made anywhere else.
An anchovy filleted by hand in Santoña. A sherry vinegar aged in old barrels in Jerez. Bluefin tuna from the Strait of Gibraltar. Seaweed picked at low tide in Galicia. These products carry the place, the season and the people who make them, and many of them were simply not available in Australia.
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Most of our producers are small family businesses, some working the same way for generations. Keeping tradition and using the best raw products.
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For Australian chefs and delis it means real ingredients with a real story to put on the menu. For the producers, it means their work reaches tables on the other side of the world. For us, it’s the best way we know to share the food we grew up with.