Coltivare Issue Two is here—and it’s a celebration of everything winter stands for in the fresh produce world: grit, warmth, and bold flavours rooted in the soil and shaped by hands that care.
In this edition, we dive into the hearty, humble heroes of the cold months—brussels sprouts, cabbages, chillies, broccolini, and mushrooms that could rival steak. From the paddocks to the markets to the plate, we tell the stories of those who keep the industry moving, even when the mornings bite and the harvests are lean.
You’ll meet Josh Raine, our featured chef, whose journey from London’s Michelin kitchens to Sydney’s 40Res is powered by a passion for produce and a hunger for honesty. You’ll also discover the story of our Grow & Gather Exotic Mushroom Range—a collaboration that started in a Muay Thai gym and is now redefining what local fungi can offer chefs and health-seekers alike.
We take you behind the market gates to hear from providores like Luke Kohler, and sales legends like Joe Sultana and Joe Sabbagh, who live and breathe the seasonal shifts, the supplier relationships, and the early morning hustle.
Winter in this industry isn’t about slowing down—it’s about digging deeper. Coltivare brings you the real stories, raw edges, and rare produce that make this season something special.
Welcome to the Grit and Heart of the Cold Season
Winter
IN THIS ISSUE
OUR HISTORY
A Story of Grit & Growth
To understand Lemdell is to understand the beating heart of Sydney’s fresh produce trade—the Sydney Markets. It's where deals are made before sunrise, where relationships stretch across decades, and where quality is not just expected, it's demanded.
MEET THE CHEF
Meet Josh Raine
This winter, we sat down with Josh Raine, a chef who has cooked his way across hemispheres and into the hearts of the industry’s sharpest operators. Now, with his own venue 40Res, Josh is doing things on his own terms—and always with the produce front and centre.
A PROVIDORES STORY
From Jumping Fences to Running One of the State’s Largest Produce Operations
Some people fall into the produce game. Others are born for it. And then there’s Luke Kohler—the kind of guy who didn’t wait for a break. He climbed over the fence—literally.
Market Hustle to Industry Muscle
RETAIL RECIPES
Simple, Seasonal & Full of Flavour
Shredded Sprouts with Chilli & Ginger Dressing
Fragant Okra Curry
Squash & Herb Mafalda Pasta
Lemdell PICKS
Winter Selects
This season, we’re turning up the heat—with chillis that bite back, greens that hold their structure, and fungi that add rich, umami-driven depth to any dish.