Cooking is a passion for us; it’s never been a job but a way of life. We love to cook and love the joy people get from eating our food. That’s why when I sold my award winning a la carte restaurant, Cloudstreet -I missed the excitement and satisfaction of meeting and feeding happy customers.
Being in the hospitality industry for the last 20 years has been the great joy of my life. It’s an amazingly personal career that takes me into the lives of others to be a part of their special moments.
I started Julianne’s Kitchen because I saw a need for exceptional quality handmade artisan products with no artificial colours, flavours or preservatives.
Julianne’s Kitchen is a family business that evolved after the sale of my successful restaurant Cloudstreet located in Kirribilli, Sydney- established in the year 2000. In 2010 Julianne’s Kitchen launched into making gourmet artisan food specialising in making the food we love, handmade French style pâté’s, terrines, rillettes, fruit pastes and caramelised onion jam.
All of our products are made to order and delivered to stores that week to ensure freshness and quality of our gourmet food. Our products are handmade using skill and traditional techniques, most importantly with respect for our produce and only sourcing and using the best ingredients!
After many years cooking in chef hat restaurants our food philosophy is simple. We cook restaurant quality food, made fresh to order using high quality produce, including Australian butter, French brandy, specially sourced meats, fresh herbs and aromatic spices that we blend ourselves. Being a fresh, handmade food we also made it our mission to be free from artificial colours, preservatives, additives and flavours.
In 2012 we sort distributors to sell our range more widely and we now supply nationally.
We would like to thank our amazingly talented friends who helped us make our food look so good with their fantastic photography and video skills, thanks to
Christian Mushenko, Orchard Studios
Andy Letho, The Content People