Oils ain't oils
"In 2003 we saw there was a need for well priced, fresh Australian EVOO in Sydney. Inspiring us we sourced some exceptional oils with Ed Vercoe back in the days of Cicada, we've gone from strength to strength after that." Derek Nicholson
Born? December 1973
Experience? Simon Johnson retail and wholesale, Carluccio's London retail and food service, White Horse London cooking, started up Nicholson & Saville Food Wholesalers in 2003.
What keeps you going? So many things, and to keep chef happy with his product.
Favourite thing about Sydney? Working a busy day, then being on the harbour with rod and beer in hand by sunset. In and around Sydney with its weather, it can be any time of the year.
Different oils make different chefs happy? The chefs will pick an oil to best complement their food, In much the same way a wine will complement a cuisine, different types of EVOO will best highlight a chef's style. We try to meet each chef's individual needs for oils all the way.
Is expensive olive oil going to have a chance these days? Good quality EVOO will always find a home in Sydney's kitchens, with price only affecting the quantities sold. Unfortunately price does not insure quality with a lot of producers releasing average quality oils with a high price tag.
Favourite sport? Fishing.