what we do
Port Willunga Fine Foods takes pride in selecting in-season produce and processing it by hand to create culinary delights that reflect the richness of our land. From feijoa paste and pickled limes to strawberry guava paste and native lime sea salt with saltbush and rosemary, each creation captures the essence of South Australia's finest ingredients. Our offerings include almond dukkah with native wattle seed, pepperberrie, lemon myrtle and blood lime, grape wine conserves and a range of indulgent treats like toffee, dark chocolate, and yoghurt choc apricots, dried apples and pears and roasted flavoured almonds.
We are fortunate to source our ingredients from the diverse and bountiful regions of South Australia:
Almonds from the Fleurieu & Riverland
Pistachios from the Murray Mallee and Riverland
Apricots from the Barossa & Riverland
Desert limes from the Riverland
Limes and guavas from the Fleurieu
Pears and apples from the Adelaide Hills
In late 2017, we proudly planted our very own Urban Orchard, which is now home to young guava trees, Indian guava, feijoa (pineapple) guava, strawberry guava, and a stunning quince tree. By embracing permaculture principles, we are committed to cultivating healthy, abundant fruit, and as our trees mature, we now harvest guava and quince right from our own backyard.
Our year is guided by the rhythm of the seasons:
January - March
As summer draws to a close, we pick grapes for our wine conserves, including Pinot & Merlot. This annual tradition is a team-building highlight, filled with laughter and camaraderie as we gather amongst the vines, exchanging local news with our growers.
April - June
Autumn is a time for picking and processing guavas, as well as harvesting limes to be pickled. Our regional excursions always include the delightful debate over which local establishment serves the best schnitzel!
July - December
As the year winds down, we prepare for the festive season by packing and packaging our products with care.
Sustainable Packaging
At Port Willunga Fine Foods, we are committed to moving away from plastic and adopting sustainable packaging solutions. By 2025, our goal is to utilize 100% recyclable, reusable, and compostable materials. Currently, we are transitioning from plastic tubs to glass jars, and while our boxes are already compostable, we are working on finding suitable replacements for poly windows and poly bags. Cello bags are not an option due to their permeability, but we remain hopeful that future innovations will offer a viable alternative.