When chef Crystal Dumais and her partner chef Grant White decided to quit cooking in restaurants and wineries and set up their own food business at local markets, little did they know they’d have a hit on their hands in a short time.
They started out selling paleo breads and other gluten-free items and then decided to “give arancini a go”; they were selling out within two hours of setting up. Arancini 4 All was born. Their gluten-free risotto balls are rolled in rice crumbs and packed with flavour, such as portobello mushroom, cream cheese and thyme, or roasted butternut pumpkin, danish fetta and rosemary.
“Grant is classically French-trained and I’m Mediterranean-trained,” says Crystal. “Our whole focus is quality and flavour.” They pride themselves on all ingredients being from Victorian farmers and producers, and all packaging is biodegradable.
Crystal’s sister Rainbow also works in the business and their late mum Karen is a major inspiration for what they’re doing. “Mum had a gluten allergy; she instilled drive in us and was pedantic about flavour.”
See their website below for stockists.