Since 2005, Brine has done more than refine an old tradition: We've started a new one. Guided by an international palate, we fuse unique pickling techniques from around the world to create interesting flavors and textures. Brine makes everything in small batches from our home in L.A.. To achieve optimal flavor, our products age from three weeks to four months, making every pickle worth your patience.


A little

about us

Bio - Marie & Gyan

Michael Bio

Chef Michael Desmond did the rounds in Melbourne- from three hat restaurants, 5 star hotels and hip cafes - from Sofitel Hotel to The Hardware Societe, from the Westin Hotel to St. Ali, from Le Restaurant to Duchess of Spotswood - before moving to the Northern Rivers and working at Footbridge in Bruns and the Byron Bay Brewery.
His passion has been fuelled and inspired by great chefs that he’s worked with over the years before developing his own style.

“I love to cook food with a European influence and I love to share my creations”