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Fruitologist

@myfruitologist

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We turn a passion for outstanding fresh local produce into a one-stop gourmet grocery shop.
📍2 Nagurra Place. Rozelle, 2039
📍151 Bondi Rd. Bondi, 2026

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Come for one thing, leave with ten 🛒

That’s the Fruitologist way. You pop in for something simple and end up wandering every aisle, picking up whatever catches your eye. It’s a shop that rewards taking your time.

What’s the first thing you head for when you walk in? taken in My Fruitologist by @myfruitologist

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a day ago

The most important meal of the day, served @ChefTomWalton's way 🍳

Fluffy, flavourful and fresh, this asparagus and zucchini flower omelette is one breakfast dish you'll have on repeat this spring, complete with a smattering of avocado and green olives... delicious!

Everything you need to whip up this dish is available in store at a Fruitologist near you. by @myfruitologist

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4 days ago

A trip to Fruitologist? The answer is always yes! Swing by for a coffee, fresh produce, and endless more options 😍 taken in My Fruitologist by @myfruitologist

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3 days ago

BOO! Halloween pumpkins are now available in store… perfect for all of your spooky season festivities! 👻🎃 taken in My Fruitologist by @myfruitologist

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6 days ago

Table’s set, the iced drinks are sweating and the avo toast won’t wait forever. 🥑

A slow breakfast is a pretty good way to start the day.

Pull up a chair this week. And if you’re bringing someone, send this to them first. taken in My Fruitologist by @myfruitologist

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8 days ago

There’s nothing like a slow morning at Fruitologist. Browse intentionally, discover something new, and treat yourself at our cafe, too! taken in My Fruitologist by @myfruitologist

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10 days ago

The forecast? A 100% chance of açaí. ☀️💜

Extra fruit, extra crunch, extra pistachio? Don’t mind if we do.

Our açaí bowls are piled high with all your favourite toppings, and with the warmer weather rolling in, we reckon you’ll be seeing a lot more of them.

Grab your favourite at Fruitologist Bondi or Rozelle. taken in My Fruitologist by @myfruitologist

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12 days ago

Weekend brunch doesn’t get much better than this … Root veggie & sweetcorn rosti w smoked salmon & herbed yoghurt

Ingredients

2 large carrot
2 large potato
2 cobb corn
1 eschallot, finely diced
2 tbsp seeded mustard
1/2 cup besan or regular flour
1 large egg
Salt, pepper
80g unsalted butter
1 cup natural yoghurt
Small handful dill, finely chopped.
200g sliced smoked salmon
2 tbsp tiny capers
4 radishes, cut into small wedges
To serve, lemon wedges, extra dill & flat leaf parsley leaves

Peel the carrots & potatoes then set aside.

Cut the corn kernels from the corn. Set aside
Grate the carrots and potato with the course side of a box grater.

Place them together into a clean cloth, wrap it up around & squeeze out the liquid from the veggies, discarding the liquid, then place them into a mixing bowl and add the corn, eschallot, mustard, flour, egg & seasoning. Mix well to combine.

Heat a large frying pan over a medium high heat & add half the butter. When foaming, spoon in half the mix, making 4 rosti.

Gently press down, not too much, and allow them to cook for 4-5 minutes, adjusting the heat as necessary to get a nice golden crust.

Flip them over, using an OXO spatula & continue to cook for another 5 minutes, until cooked through and golden.

Remove to a plate & repeat the cooking with the remaining mix.

Combine the yoghurt in a bowl with the chopped dill, lemon & seasoning to taste. Set aside

Serve the rosti with a little herbed yoghurt spooned over, some smoked salmon draped around, some capers,
radishes, extra dill, parsley scattered and lemon wedges. by @myfruitologist

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13 days ago

I could eat this daily! Minimal ingredients, maximum flavour! Easy, healthy, midweek dinner! roast chicken with braised kale, butterbeans & olives!

Ingredients

1/2 chicken - split from a whole bird
4 tbsp olive oil
4 clove garlic, smashed
6 sprigs thyme
40g salted butter
2 tbsp plain flour
300ml chicken stock
1 small brown onion, thinly sliced
1/2 bunch silverbeet, roucghly chopped
1 400g tin butterbeans, rinsed
1/3 cup pitted Kalamata olives

Method

Dry the chicken, skin side up in the fridge overnight.
Remove from the fridge 1 hour before cooking and season well wth salt.

Preheat an oven to 220C.

Place the 26cm Apex frypan over a medium high heat & add half the olive oil.

Add the chicken skin side down and cook until the skin is nicely browned. Flip the bird over & transfer the pan to the oven to cook for 10 minutes.

Remove the pan from the oven, add the garlic, thyme & butter to melt. Spoon these over the chicken then return the pan to the oven to cook for a further 10 minutes.

While the chicken is cooking place the APEX 24cm saute pan over a medium/high heat and add the remaining olive oil along with the onion and garlic and cook this for 2 minutes to soften.

Add the silerbeet then cover with a lid and cook for 5 minutes to wilt. remove the lid and continue to cook for 2 minutes, adding the butterbeans and olives.

Transfer the cooked chicken to a plate and pour over half the butter from the pan.

Return the pan to a medium heat and add the flour to the pan, mixing well for 1 minute before whisking in the stock a little at a time to create a smooth light sauce. Season this to taste and keep hot.

Spoon the silverbeet over a large plate, top with the chicken, any juices from the plate and some of the sauce. by @myfruitologist

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14 days ago

PSA: the snack drawer is about to get STACKED. 🚨🍫

@healthlab Protein Balls are on promo for $2.99 EACH right now. Yep. $2.99.

Pick a flavour. Pick three. Pretend you’re buying them for later. We know how this ends. 😂

Run, don’t walk. Available now at Fruitologist. taken in My Fruitologist by @myfruitologist

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17 days ago

Long weekend cooking = maximum flavour, minimum fuss. ☀️🍗

@ChefTomWalton's Chicken & Veggie Tray Bake with Chimichurri is exactly the kind of spread we want when there are better things to do than stand over the stove.

Load up the tray with chicken and plenty of veg, roast until golden, then spoon over a fresh, punchy chimichurri and bring the whole thing straight to the table.

Easy to scale up if friends are coming over, even better with something cold poured on the side. 😉 by @myfruitologist

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16 days ago

Whether you're looking for your acai fix, or hosting a crowd, we'll be open all long weekend for all of your needs! by @myfruitologist

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18 days ago