OUR SUPPLIERSHere at Paddock to Plate Catering Co we take our values seriously. We follow the farm-to-table ethos which reflects a commitment to sustainability, community, and high-quality produce. It emphasizes the importance of sourcing food locally and seasonally, which not only supports local farmers but also reduces the environmental impact of food production and distribution.
As a result, we source all our meats from family farmers we have built a camaraderie with, who are committed to providing quality pasture-raised, non GMO and organic product - free from added chemicals and hormones. We want to know the animals we consume have had an amazing life, and have had the cleanest diet possible. We are what we eat.
We love prioritising these relationships with our suppliers and hand-picked, artisanal producers. This direct connection allows us to select the best ingredients at their peak, ensuring a dining experience for you that is fresh, authentic and above all tastes phenomenal. By using locally sourced, organic produce, and native ingredients we can showcase the unique flavours and characteristics of Australian food, while also educating our clients about the origin and journey of what they're eating.
When you choose Paddock to Plate, you're choosing a company that values the origins of the food we're cooking, who know the ins and outs of what we're cooking and are so beyond committed to making it taste amazing.
We believe in respecting the deep history of Australia's land and ancestors by utilising its abundance of diverse native ingredients. We take a lot of inspiration from Country, and its ingredients bring a unique approach and flavour to our menus.
We also take an active interest in sourcing locally where possible, sourcing heirloom varieties, and growing a lot of our own vegetables and herbs ourselves in our garden in Elanora Heights on the Northern Beaches of Sydney. We continue the philosophy of former head chef and founder of Paddock to Plate, Matt Bray and his beliefs and passion around full traceability, transparency and carefully chosen suppliers who value animal welfare.
By implementing locally grown foods, using heirloom vegetables and choosing suppliers who raise and transport their animals with absolute care, Matt has created a legacy that remains and influences our practice and menus in perpetuity, as well as proving himself to be one of Executive Chef Seans most inspirational mentors.
SOME OF OUR SUPPLIERSJimoto Foods - Mona Vale
Jimoto Foods, an Australian company working with the finest artisan producers in Japan and primo local Australian farmers to create a range of artisanal pantry items that celebrate the delights of Japan.
Hanks Jams - Brookvale
Made by a local chef named Hank since 1993, his chutneys and jams are a quintessential part of our armoury.
Binnie Beef - Hunter Valley
"The Binnie family have been operating in Australian Agriculture since 1835. Based on 7,000 acres of prime cattle breeding country renowned for lush pastures, crystal clear spring fed creeks and diverse natural landscapes, Binnie Beef produces a deliberately limited number of fullblood wagyu animals each month, and this unique mouth watering product has burst onto the wagyu market with widespread acclaim. While elite marbling genetics underpin much of their success, slow animal growth cycles, and paddock based grazing on a diverse diet of native grasses, herbs, thistles, shrubs, gum leaves, vitamins and minerals thoroughly enriches the Binnie Beef flavour, which is now highly sought after by some of the worlds best chefs from Sydney to Shanghai, Singapore, Saudi, London and New York."
Bruny Island Cheese Co
Made and matured using traditional techniques, their range of cheeses changes seasonally and are highly regarded as being some of the finest artisan cheeses made in Australia. Their cheeses reflect the seasonal nature of the Huon Valley dairy farm and their herd of rare breed cows, which yields a distinctly Tasmanian character.
Forage Gourmet Edibles - Peats Ridge
The farm was based in Terrey Hills and has been operating for 10 years from humble beginnings in the space of one greenhouse, expanding to 3 acres and consisting of a collection of greenhouses and open fields for growing, now operating out of Peats Ridge. Forage Gourmet Edibles grow baby herbs, edible flowers and salad mixes. They also work in collaboration with Urban Green Sydney to supply microgreens and sprouts.
Drunken Sailor Canning Co - Sydney
"The Binnie family have been operating in Australian Agriculture since 1835. Based on 7,000 acres of prime cattle breeding country renowned for lush pastures, crystal clear spring fed creeks and diverse natural landscapes, Binnie Beef produces a deliberately limited number of fullblood wagyu animals each month, and this unique mouth watering product has burst onto the wagyu market with widespread acclaim. While elite marbling genetics underpin much of their success, slow animal growth cycles, and paddock based grazing on a diverse diet of native grasses, herbs, thistles, shrubs, gum leaves, vitamins and minerals thoroughly enriches the Binnie Beef flavour, which is now highly sought after by some of the worlds best chefs from Sydney to Shanghai, Singapore, Saudi, London and New York."
Bush to Bowl - Terrey Hills
"100% Aboriginal owned, by Clarence Bruinsma (Yaegl) and Adam Byrne (Garigal/Gadigal). Bush to Bowl is a social enterprise aimed at creating a healing space & platform for First Nations people by connecting to Country and their traditional foodways."
They aim to create culturally safe working spaces for their Aboriginal community to work, share knowledge and connect whilst developing the economic position of their community in the Bushfood industry. The Nursery and Farm are both places where you can learn, connect over their native plants and buy the plants to grow at home or buy direct produce to cook in your kitchen.
Two Providores - Sydney
Their artisan range features world-class specialty products from producers committed to sustainability and positive environmental change. They also proudly champion the best local producers that Australia has to offer, whilst supporting sustainable and ethical local farmers, growers and makers to help keep Australian producers producing.