A rich and creamy cultured butter that's served at a plethora of Sydney's best restaurants, bars and cafes. An obsidian loaf that many think is the best gluten-free bread in the city. Pickles brined in Young Henrys beer and hops. Salt flakes with a clarity and freshness that make them attractive to some of the country's best chefs, including Peter Gilmore. Sydney Pantry celebrates ingredients made by Sydney’s greatest producers, many of which have gone from cult classic to kitchen staple.