Sustainably caught and processed in a small factory by hand. Matured in sea salt for 6-8 months then packed in fruity, organic, Sicilian extra virgin olive oil. Add them to all sorts of meals for that salty, fishy taste explosion.

This hot smoked kingfish pâté is a flavour bomb of sustainably sourced, Australian Yellowtail Kingfish, pulled straight from the Eyre Peninsula’s pristine waters in South Australia. From there, these kings are smoked by Harris Smokehouse in the Adelaide Hills. Smear it on toast!

These Australian sardines are artisanal blue, not industrial grey. They’re also expertly filleted and prepared using traditional methods from seaside villages on the Mediterranean coast. Sourced from the sustainable, South Australian Sardine Fishery.

These mussels are grown using best practice aquaculture techniques from the pure and renowned Eyre Peninsula waters around Port Lincoln. The pairing of smoky mussels with Cape Jaffa Whisky is a seductive and decadent experience from the moment you tear back the lid!

Discover mindful dining with these wild caught sardines from an MSC certified sustainable fishery. Hand filleted and packed. Product of Portugal. BPA free.

Discover mindful dining with this wild ocean tuna, caught within sustainable yields. This premium quality MSC-certified tuna is packed with delicate flavour and brims with heart healthy Omega 3 fatty acids. Product of Portugal. BPA free.