At The Grounds – whether in Alexandria or the city – eggs aren’t just a side note. They’re the base of some of the venues’ most popular dishes, from baked eggs to free-range eggs Florentine. And group executive chef Paul McGrath says having high-quality eggs sets the standard for everything else on the plate.

“It might sound simple, but there’s a real difference between a good egg and a great one,” he says. “A great egg has a bright, rich yolk and a firm white that holds together well. Even in something as straightforward as scrambled eggs or a poached egg a high-quality egg transforms the experience, making the dish more vibrant, creamy, and enjoyable.”

That’s where long-term supplier Newlay Eggs comes in. It sources eggs directly from two boutique NSW farms – one near Londonderry and another in Stroud – and delivers them to some of Sydney’s most popular kitchens, including The Grounds.

McGrath says what stood out about Newlay Eggs was the consistency. “Every egg is similar in size, colour and texture, which makes a big difference in a busy kitchen,” he says. “The eggs also have a natural richness in flavour – their reliability in cooking and plating is invaluable.”

For Lawrence Salvestrin from Newlay, egg quality all comes down to how quickly the eggs are moved. “They’re super fresh,” he says. “Within a couple of days [of being laid], they’re in our warehouse and out on trucks.” Some deliveries even arrive the same day they’re laid.

That turnaround is key in a category where freshness isn’t always obvious to the end customer. “Some of the stuff you get in the supermarket can be weeks old,” Salvestrin says.

At The Grounds, this distinguishing characteristic shows up on the pass. “High-quality eggs give chefs confidence. If eggs aren’t consistent in texture or taste, even a simple dish like an omelette or custard can be compromised,” McGrath says. “Using the right eggs means every dish comes out as intended, both in taste and appearance.”

The way the eggs are handled plays a role, too. Eggs are sensitive to temperature and handling, and small changes can affect how they cook. Newlay’s transportation and storage methods gave McGrath and his team even more reason to choose their eggs.

Almost as important as the quality of the eggs is the relationship between supplier and kitchen. “Knowing we can count on Newlay for consistent eggs allows us to highlight them in dishes where they’re the focus,” McGrath says.

Behind the scenes, both businesses use Ordermentum to manage orders and stock. For Newlay, it’s replaced a manual system of handwritten invoices. “It just makes it a lot easier. I can now put orders in on the go and I’m not chasing paperwork,” Salvestrin says.

Processes have been streamlined on the venues’ end, too. “It helps ensure accurate orders, simplifies stock management, and makes it easier to work with multiple suppliers,” McGrath says. “This reduces errors and stress, allowing the team to focus on cooking and plating, and know that inventory is reliable.”

He adds it’s particularly important when it comes to handling eggs. “Eggs are perishable and need to be managed carefully. A reliable system ensures we always have the right stock, avoids waste and keeps the kitchen running smoothly.” 

The article is produced by Broadsheet in partnership with Ordermentum.

Produced by Broadsheet in partnership with Ordermentum

Produced by Broadsheet in partnership with Ordermentum
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