We produce small batch, handmade, restaurant-quality condiments, full of real flavour, free from artificial preservatives and additives and available for customers to enjoy at home.
Our Story
Max grew up on his family’s famed salad and herb farm, Darling Mills, just outside of Sydney. Born into a restaurateur family, from a young age Max began helping his father, Steven, and aunts, Cynthia and Susan, sell fresh produce and the Darling Mills range of marinated olives, dips and salad dressings on Saturday mornings at the Sydney Morning Herald Pyrmont Growers’ Market and at Northside Produce Market. This is where Max’s love of food was born.
After many years at the markets, Max’s aunts approached him to take over their side of the market business as a part-time job while he was at university. Max jumped at the opportunity to work in food, and never looked back, going on to train as a chef and working at est, Claude’s and Moon Park.
Full of ideas and keen to experiment, Max began introducing new products at the market, inspired by the fresh herbs grown on the farm. He added chimichurri, pesto, salsa verde, chermoula, romesco salsa and Thai yellow and green curry pastes to the stall, which gained a cult following to go with his celebrated olives and cornichons.
Then in 2016, Max trialled a range of dressings at the Christmas markets to pair with his Dad’s salad leaves. Their popularity inspired him for the next year and, with the help of his customers, Max fine-tuned the range to three core products. It was during this time that Max also progressed his career writing and developing recipes for Australia’s leading food publications and food brands, including Gourmet Traveller, Donna Hay and The Australian Women’s Weekly.
Today, with support from his sister Louella (who along with helming the market stalls, brings her skills in design, sales and admin to the fold), Max splits his time between running his business, writing recipes for food media and brands, as well cooking and styling food for photography.