Meet Dom, the chef and founder
Born and raised in West Yorkshire in the UK, He started working as a kitchen hand from the age of 14 and quickly fell in love with the restaurant industry.
Moving to Perth in 2010 continuing to work in the industry working along side some of Perths top chefs, in 2021 he decided to start The Mulberry Pig.
So what goes into each jar?
We've teamed up with the guys at The Peoples produce to make sure all our produce is local, in season, super fresh and spray free/organic where possible, misfit fruit and veg is always our first go too, naturally.
It's great to work with Kieran and Anies who share the same passion for great produce that we do.
Planet first packaging
Did you know that a lot of labels on products aren't recyclable! We thought that was mental so we joined forces with Myerton Packaging, who have a huge focus on sustainability and answered our prayers for a recyclable label!
We are also transitioning to home compostable mailers, paper packing tape and later down the line compostable postage labels from the great people over at Heaps good packaging.
The best Australia has to offer
Use great produce, create excellent products! It was our mission to find the best ingredients Australia has to offer to put into our recipes. Whether it's the lovely apple cider vinegar from The Vinegar factory in Yenda, Nsw. Or The cold pressed canola oil from Block275 north of Perth in Eradu, right down to the salt from lake Deborah in WA
Waste not want not
Oh my goodness! the amount of waste that's generated by the food industry truly makes the mind boggle. That's why we've implemented small steps now that can scale with us as the business grows.
We buy in bulk where possible thus cutting down excess packaging to recycle.
Last year we invested in a few worm farms so we could stop our food scraps going to landfill, we've already had to get a bigger set up so the worms can keep up.
Our garden is loving all the compost.
Over 20 years of knowledge
With 20 years in professional kitchens, Dom learnt a thing or two (you'd hope so).
From classic French techniques to modern gastronomy, brining vegetables to add more flavour or adding a gastrique (vinegar caramel) to give relish more richness and depth. The end goal no matter what the technique has always been the same to make things taste great!
When you buy a jar, you're not just supporting us, you're supporting a wider community of small independent producers and businesses who are creating awesome products which in turn makes our products shine!