Talking cooler weather produce picks with Fino's Michael Dalton

A passionate foodie through and through, Michael Dalton, Founder of Fino Foods spends his days collaborating with and scoping out new and unique artisan producers, both locally and throughout the globe.

… And chances are, from premium quality cured meats and soft, creamy ricotta, to Spanish anchovies and Australian olive oil, you'll have enjoyed these producers' products in our dishes here at Rocker, as well as venues all throughout Sydney and beyond.

It's safe to say Michael knows a thing or two about quality ingredients, unique dish pairings, and industry trends—but more on that later—and with autumn now in full swing, we recently caught up with him to talk about all of this, and more.

An endless fascination with the artisan way

From having restaurateur parents, to taking on casual jobs during his university days, food has been woven throughout the very fabric of Michael’s life, so it made perfect sense that he too would eventually pursue a career in the industry.

"I grew up in a household where food was very important. My parents owned a restaurant when I was young, and food was a central part of growing up," he says.

"Then, like a lot of people, I worked in hospitality while at university. I was a dishy in some really great places and fell in love with the industry and adrenaline of service."

It was these first-hand experiences that ultimately led to the launch of Fino when Michael was in his mid-20s, and he hasn't looked back since.

"We started out of my garage, and have been going for over 20 years now. Food, especially artisan food, is endlessly fascinating—it's a great lens to see the world through, and I've loved every minute of the Fino journey."

"I'm in a wonderful position of being able to connect with super passionate people at the top of their craft, and in an increasingly modern, global, industrialised world, we're able to help preserve and celebrate these traditional practices," adds Michael.

New season must-haves: Legumes, miso and more

Michael is all for elevating the everyday, which means ingredients such as legumes, fermented goods, and anchovies are on his radar as the temperature starts to drop.

"Take the Judion Bean—people fall in love with these large, tender Spanish beans, and in my view, the most interesting thing you can do is take a simple product, spend a bit of time choosing a great example of it, and get creative with its ingredient pairings, and it can be a totally transformative dining experience," he explains.

For something warm and nourishing, Michael also recommends a top-notch miso paste: "You can't go past Yamaki Jozo's Brown Rice Miso for adding some slightly fuller flavours to a dish. You can use it in a modern Australian way, by, for example mixing it with butter and putting it onto grilled shellfish."

There are also some ingredients and dishes Michael finds are perfect year-round, especially given our winters aren't overly cold here in Australia. "Beautiful fresh ricotta, Olasagasti anchovies—which bring such a depth of flavour—paired with sourdough and a rocket salad are all at the top of my list for dining and entertaining," he says.

Avoiding the food trend 'fads'

Rather than jumping on a trend for the sake of it, Michael explains Fino's focus is on contributing something special to the industry, and seeking out and partnering with producers who are deeply connected to an artisan practice.

"We try not to be faddish. It's important to me that the products we work with have a strong connection to time and place, and these tend to be the traditionally crafted ones. At the same time, this can absolutely mean brand new products too," he says.

Michael adds there's a huge scope of artisan products available, and while Fino might not necessarily be working with brand new and innovative products all the time, he and the team are always exploring and seeking out these producers from across the globe, meaning they're new to the market here in Australia.

"These suppliers' products bring levels of quality that haven't yet made it to Australia. Take Olasagasti—they are known for their anchovies, but their carefully preserved and tinned Bonito del Norte tuna is their most important product.

"It hasn't caught on here in the same way as the anchovies yet, but it has always been recognised as central to this producer's local food culture, and so we stock it at Fino to bring a sense of newness to the market."

Michael concludes there's somewhat of a link between Fino's ethos, and ours: "I see us as a bit like Rocker. We're about democratising quality, always remain true to ourselves, partner with those whose products reflect our vision, and we love what we do."

Find Fino products on Rocker's menus

Such as in our signature Prosciutto di Parma dish, which is available at both lunch and dinner, and on the bar menu, where you'll find Olasagasti anchovy toast, a cured meats plate, mussels escabeche, and more.