ABOUT our amazing artisans!

South Australian & Family Owned for

 over 25 years. 

Baylies started from humble beginnings in a small country kitchen, quickly transforming into a small local facility based in Strathalbyn, South Australia. 

Over a short period of time, the team at Baylies built an unmatched reputation in the local area - and word began to spread across the country.  As word spread, the business began securing larger contracts and a reputation for delivering an unmatched quality of gourmet foods. 

Over the years, the business has remained a family affair and it continues to grow from strength to strength. Using Robert's experience and knowledge as a chef, the team are unrelenting in the pursuit of their vision; to create extraordinary food from traditional recipes, delivered with excellence and passion.

Frank Potts was a man of many talents. At various points throughout his lifetime he was a sailor, a carpenter, a farmer, a boat builder and a winemaker.

Bleasdale Wines, with its rich and colourful history, stands as one of the oldest wineries in Australia with 176 years of continuous winemaking by the direct descendants of the founding Potts family. 

Bleasdale rates as one of the leading producers in Australia having been named Halliday Winery of the Year in 2024 and Winemaker of the Year in 2018. 

Bleasdale also won the coveted Jimmy Watson Trophy in 2019.

 Bird in Hand is a family-owned winery established in 1997 in the Adelaide Hills wine region of South Australia.

With a passion for sustainable, cool-climate winemaking, Bird in Hand also has a commitment to bespoke experiences, social advocacy and contemporary arts.

Expanding beyond the Adelaide Hills into Tasmania, Bird in Hand now produces globally recognised cool-climate wines across four series, each representing a unique aspect of our craftsmanship and dedication to quality.

 Our Story

“Chocolate isn’t just a flavour, it’s an experience” – Karel and Kate Vandersteegen

Welcome to Chocolique – a delicious example of what happens when an enthusiastic hobby becomes a passionate way of life.

The story of this sumptuous family business began in Belgium (as all good chocolate stories do) in 2006, when Karel (known as Charlie by his friends), Chocolique’s certified Belgian chocolatier, decided to indulge in a hobby and sign up for evening artisan chocolate making classes. 

Over two years he studied, developing his skills as a chocolatier and mastering the art of making the finest quality Belgian chocolates. In 2008 he decided to fulfil another life long dream and migrated to South Australia, where he met the wonderful Kate (by far the prettiest chocolate maker at Chocolique) and fell madly in love.

Together Karel and Kate, using only the finest Belgian chocolate, handcraft indulgent, luxurious chocolates that are as much about the experience as they are about the taste.

 Cookie Man is an all Australian owned business that is recognised for its mouth-watering biscuits. Our first retail shop in the Melbourne Myer department store 1958, provided us with a model for a successful retailing formula which expanded into numerous outlets throughout Australia. From its humble beginning with one cookie type introduced some sixty years ago, the range of products has greatly expanded and today, Cookie Man boasts up to 20 varieties as well as an impressive range of eye-catching gifts for all occasions. 

 Cookie Man has always had a proud history of making quality products which continues today, with only the finest Australian ingredients used. Most of our Cookie Man products are made using over 95% Australian ingredients, made right here in Sydney. We are Proudly Australian Owned to this day, employing a long term local workforce.  

 Creative Native was founded by South Australian-born chef Andrew Fielke, whose career began in Europe refining his culinary craft. Immersed in cultures where food tells a story, Andrew returned home with fresh eyes and was immediately captivated by the extraordinary flavours of Australian bushfoods — ingredients First Nations People have cooked with for millennia.

In 1992, Andrew opened Red Ochre, one of the first Australian restaurants dedicated to native foods. The restaurant quickly earned multiple awards and helped pioneer a new path for a true Australian cuisine. More than 20 years on, Andrew continues to explore the unique textures and bold flavours of ingredients such as Wattleseed, Lemon Myrtle, and Kakadu Plum — reimagining them in modern menus and value-added products.

Creative Native Foods is now owned and led by Wiradjuri entrepreneur Terri-Ann “Tezzi” Daniel, whose passion lies in revitalising the Australian native food industry through cultural integrity, community collaboration and bold, innovative flavour.

Tezzi’s connection to Country runs deep. She grew up surrounded by the stories, landscapes and ingredients that shape Indigenous culture — and brings that lived experience into every part of the business. Her focus is simple:

• Grow Indigenous participation in the native foods industry
• Support sustainable wild-harvest practices
• Showcase the beauty and flavour of bushfoods to Australians and the world
• Build genuine partnerships with First Nations growers, creators and communities

Her leadership marks an exciting evolution for Creative Native Foods — one that strengthens its purpose, deepens its cultural roots, and amplifies Indigenous voices within the fast-growing bushfood sector.

Kytons Bakery has been baking in SA since 1938. We use time-honoured recipes, top quality ingredients and skilled baking staff to create products that you’d be proud to serve up as your own – homemade when you don’t have the time.  

Our brand is synonymous with great quality, delicious baked goods and we have won many awards over the years for our products.

The business has been owned by three families over its 85+ year history and the current owners are Darren and Sharon Sutton who bought the business from family friends in 2003.

Best known for our lamingtons, hot cross buns, Christmas puddings and fruit mince pies, Kytons also makes a range of family and single serve pies, waffles, cookies, decadent slices and more. 

 Melba’s Chocolates was started by Graeme and Joy Foristal in March 1981 in a small wash house behind their Adelaide restaurant, ‘Melba’s’! The business progressed in varying stages and with the restaurant sale, was relocated to a single car garage behind their Oakbank home in the Adelaide Hills.

In June 1990 the Adelaide Convention Centre asked Melba’s to supply their after dinner chocolates. Larger premises were required. This coincided with Graeme’s attendance at an Adelaide Confectionery Company’s liquidation sale where he purchased 5 truck loads of equipment. Little did they know that this was the lead up to Melba’s becoming significant chocolate & confectionery makers and a South Australian tourist attraction.

July 1st 1990 Melba’s transferred to the historic Woodside Farmers Union Factory site, in Woodside which had closed in 1977 and been left to languish. Melba’s took over the former cheese factory building. The mammoth task of cleaning the old site commenced. Fourteen years of abandonment and neglect were washed away – Stage 1 of Heritage Park had commenced.

Historically, Melba’s operated old heritage chocolate and confectionery making machinery and this continues today allowing visitors to experience the old arts and techniques.

Stage 2 of Heritage Park commenced in 1991, taking in the former small goods buildings. Burnt out shells were repaired, floors and walls rebuilt and the buildings divided into separate tenancies, where small manufacturers and crafts people set up work/display areas.

A three bedroom residence was built in 1991 on the upper floor of the Chocolate Factory, the former testing laboratory, milk receiving depot and can storage area.

Today, the Melba’s Chocolate Factory boasts five production rooms, and is home to iconic SA products like Traffic Lights, Inch Licorice and an assortment of chocolate and confectionery sweets.

Located in Woodside, in the Adelaide Hills, Melba’s offers tourists an exciting opportunity to discover old-Australian lollies and chocolates.

Hand made in South Australia

Our immense love for soft nougat overflowing with honey, nuts and fruit inspired us to develop a nougat rich in flavour with a great texture. You will recognise our soft honey nougat to be similar in style to the world famous French and Italian varieties but with some all-important Australian influence. Using only the finest Australian nuts and rich South Australian honey allows us to create a luxurious nougat we know you will fall in love with!

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Our nougat is manufactured right here in South Australia and we currently offer 6 flavour varieties. Our standard range includes: Roasted Macadamia, Roasted Almond, Cherry & Pistachio and Cashew  & Coconut. Our Native Collection includes: Macadamia, Lemon Myrtle & Finger Lime or Macadamia, Hazelnut & Wattleseed.