IT STARTED
WITH A RECIPE

It started in a little deli in Crows Nest, back in the 1970s.
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Jim Schofield ran the place with quiet pride, a neighbourhood institution where locals came as much for the chat as for the cheese. His son Max spent his afternoons there after school, doing homework on the counter, eating whatever Jim put in front of him, growing up surrounded by the rhythms of a place where food and community were inseparable.
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One morning, a stranger came to the back door.
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A Greek man, someone Jim had done a good turn for, once, without a second thought, arrived with a small bag of ingredients and something he called a debt repaid. He showed Jim how to make his family's taramosalata: light, silky, unlike anything most Australians had tasted at the time. Hold onto this, he said. The time will come.
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Jim held onto it.

Years passed. Max grew up, moved on, came back. He never forgot those afternoons at the deli, the generosity of the place, the way a good recipe shared between strangers could become something that outlasted both of them. When it came time to build something of his own, he knew what it had to be: food made with that same spirit. Recipes worth passing on. Flavours that earn a place at the table.‍‍‍

‍That's Fresh Fodder.‍‍ We make dips, sauces, and more-than-you-bargained-for desserts, all of it crafted with real ingredients and real care. Our taramosalata has been on the menu since the beginning, and it still stops people in their tracks. But the whole range carries the same belief Jim and that stranger shared in the back of a Sydney deli half a century ago:‍‍ the best things are always worth sharing.