Pepe Saya butter is made from 100 per cent local ingredients: single origin cream from jersey cows in Allansford, Victoria or Picton, New South Wales and locally sourced sea salt, along with Murray River pink salt. Pepe Saya is made and delivered daily, not frozen like imported boutique butters, but what makes this butter really unique is the fact that it’s totally handmade. Operating since July 2010, Issa’s Tempe kitchen churns out three tonnes of butter a week and 6000 litres of cream. They also sell ghee, buttermilk, crème fraiche and mascarpone. Today, Pepe Saya butter is used by some of Australia’s most acclaimed chefs: Matt Moran at Aria, Neil Perry in his Melbourne and Sydney branches of Rockpool Bar and Grill (in addition to Perry’s Qantas First Class menus), and Justin Wise at The Point, Albert Park. It is also available in countless good food stores nationwide.