Welcome to the Spring Edition of Coltivare
Spring brings a different energy - longer days, brighter markets and growers moving into one of the busiest and most exciting seasons of the year.
In this edition of Coltivare, we head to Canberra to meet the people and places at the heart of fresh produce. We visit Ziggy’s at Fyshwick Markets, a family-run independent grocer built on generations of experience, quality and genuine relationships, and travel to Mill Pond Farm in Braidwood, where chef Tristan Rebbettes cooks over fire with some of the season’s best produce.
We also look behind the scenes at the movement that keeps fresh produce flowing - from Australian farms and markets to retailers and customers around the world. As Australian produce travels further into Asia and the Middle East, the connections between growers, suppliers, logistics teams and retailers have never mattered more.
From seasonal produce and inspiring recipes to the people and stories behind the supply chain, this Spring edition celebrates the connections that keep fresh produce moving.
Welcome to Coltivare Spring 2026.
Spring
IN THIS ISSUE
LEMDELL STORY
The Logistics Behind Lemdell
Great produce is only as good as the journey it takes. For Lemdell, sourcing exceptional fruit and vegetables from Australian growers is one part of the equation.
MEET THE GROCER
Family Business That Refuses to Stand Still
There are some food stores that simply serve a suburb, and then there are places that become part of the identity of a city. Ziggy’s, at Canberra’s Fyshwick Markets, sits firmly in the latter.
MEET THE CHEF
There is something reassuring about a chef who knows when to stop.
No unnecessary garnish. No ingredient there simply because it can be. No technique performed for applause.
Tristan Rebbettes, Nothing to Hide Behind
RETAIL RECIPES
Simple, Seasonal &
Full of Flavour
Bitter Greens Salad &
Dutch Carrot Tartine
Cod, Crispy Chat Potato
with Sundried Tomato Pesto
Dry Aged Striploin
with Baby Broccoli Salsa Verde
LEMDELL PICKS
Spring Selects
More colour. More crunch. Lighter cooking. Ingredients that need less work because, at their peak, they’re already doing most of it for you.