Parisi

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Parisi 🥬 Leaders in Wholesale Produce
🍊 Premium Online Grocery Store
👨🏼‍🌾 Est. 1954

Parisi is a family owned and operated business, stemming from the fresh fruit markets of the 1950's. Three generations later, Parisi is now serving up delicious experiences across 4 locations in Sydney.

We talk about produce being “in season” all the time, but the reality is a little more nuanced than that.Mother Nature d...
15/10/2026

We talk about produce being “in season” all the time, but the reality is a little more nuanced than that.

Mother Nature doesn’t work to an exact calendar.

A new season usually comes with a transition period. Produce starts arriving, volumes build, quality changes and pricing begins to find its level.

That’s why our buyers aren't simply looking at whether something is available. We’re looking at how it’s eating right now and whether we think it can consistently deliver for our customers.

For a chef, that distinction matters. There’s a big difference between finding something beautiful for tonight’s special and knowing you can confidently build a dish around it for the next month.

Sometimes we'll tell you to jump on something.
Sometimes we'll tell you to keep it flexible.
And sometimes we'll tell you to wait.

Because a calendar can tell you what should be in season. Our job is to tell you what’s actually worth eating.

15/10/2026

Two weeks left! Don't miss the Mulberry Season.

One grower, one month, and nothing that comes close in flavour. Queensland mulberries are almost done for the year, get them on your menu while you still can.

14/10/2026

Without innovative growers, there is no point of difference 🌿

The entrepreneurs pushing fresh produce forward deserve long term backing, not transactional relationships that disappear when margins tighten.

When you hear that Australian horticulture wants to grow fresh exports from $3.5 billion to $7 billion by 2031, your fir...
13/10/2026

When you hear that Australian horticulture wants to grow fresh exports from $3.5 billion to $7 billion by 2031, your first reaction is probably that it sounds like an incredible opportunity.

And it is.

But having spent decades working between growers and buyers, we know there’s a lot that has to happen before more demand becomes sustainable growth.

You need the produce. You need consistent quality. You need the logistics and market access.
And you need growers who have the confidence and capability to plan for that demand.

Technology, automation and production efficiencies will all play a role, but ultimately, we have to be able to consistently deliver what we're promising.

So for us, the interesting part isn't really the $7 billion figure.

It's what we need to build as an industry to get there — and make sure that growth works for the people throughout the supply chain.

12/10/2026

New season WA blueberries are here 🫐

Parisi moves grower to grower to make sure only the best blueberries make it through. New season from WA just started, and this grower has delivered something exceptional.

When fresh produce turns up every morning, it’s easy to forget just how much has already happened to get it there.There ...
11/10/2026

When fresh produce turns up every morning, it’s easy to forget just how much has already happened to get it there.

There are growers, buyers, transport teams, markets, warehouses and countless conversations sitting behind every delivery — and when that network is working well, you shouldn’t really have to think about it.

But when conditions change, those relationships become incredibly important.

For us, that’s a big part of what supply-chain resilience actually looks like. It’s not waiting until something goes wrong and then trying to find a solution. It’s having the relationships, knowledge and alternatives in place well before you need them.

Australia is currently having a much bigger conversation about food security, and we think that conversation matters.

Because after decades in fresh produce, one thing we’ve learnt is that a strong supply chain is built long before you need to rely on it.

10/10/2026

Don’t take this off your menu until Christmas!

Barbecue asparagus is in full swing and the quality speaks for itself. Thick, tender, and Australian grown. October and November are its peak and every restaurant should have it on right now.

This is one of the contradictions that makes fresh produce fascinating.When there’s suddenly a lot of something availabl...
09/10/2026

This is one of the contradictions that makes fresh produce fascinating.

When there’s suddenly a lot of something available, restaurants can get exceptional produce at exceptional value.

That’s an opportunity.

But behind that opportunity is usually a much more complicated supply story.

We’re constantly balancing what’s happening today with relationships we’ve spent years building.

Because we want our customers to get value.
But we also want great growers producing great produce next season, and the season after that.

The cheapest buy isn’t necessarily the smartest buy.

08/10/2026

Months of sweet, beautiful grapes ahead 🍇

Sweet Globe seedless grapes are in from Queensland and heading down the east coast for months. Crunchy, sweet, and premium quality. Plan them in and keep them on.

Fresh produce isn't a static commodity.Quality changes, markets move and sometimes decisions need to happen very quickly...
07/10/2026

Fresh produce isn't a static commodity.

Quality changes, markets move and sometimes decisions need to happen very quickly.
But speed shouldn't come at the expense of strong relationships.

With the Horticulture Code currently under review, there's an important industry conversation happening around transparency and what information growers should receive when their produce is sold.

From our perspective at PARISI, regulation matters. But some of the strongest grower relationships we've built have lasted because both sides understand what they're trying to achieve together.

Good business in fresh produce has always depended on good relationships.

Address

S2 & U6/250-318 Parramatta Road
Sydney, NSW
2129

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