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STORE | Our Surry Hills store is filled with quality goods from near and far.

Tara, Pocari, Anno and the team are here to help you find just what you need, whether you're choosing a gift for someone special or looking to find something which elevates your everyday.

HOUSE | Located in Lenah Valley, Hobart – the house is designed to be a tranquil retreat from the hustle and bustle of everyday life.

Visitors can relax in the spacious living areas, prepare meals in the fully equipped kitchen, and soak in the ryokan-inspired cedar bathtub surrounded by Japanese design, books, artwork and antique furniture for an authentic experience.

Book your stay through Airbnb.

CANDLES | Soy wax candles hand-poured locally in Sydney with our own range of signature scents and ceramics – we encourage reusing your vessels as a cup or refilling them. Drop off your empty vessels for a candle refill at our Riley St store.

Chilly Kyoto. A day spent buying stationery and ceramics

Provider House, a place to unwind and connect. Spend slow days making a coffee in the kitchen, cooking up a storm and enjoying some much needed rest and connection.

A good pair of scissors in the kitchen is essential. These ones are crafted from stainless steel in Niigata. They are durable and ready to withstand all your kitchen needs.

It all starts here.
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The journey of our ceramics starts in small family-run workshops in the Gifu Prefecture. We have been travelling to Japan for over 11 years now; each time we go, we visit these small workshops to meet with makers and work with them to craft our tableware and candle vessels. It’s one of the best parts of the job to see where and who is making our pieces.

It all starts here.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The journey of our ceramics starts in small family-run workshops in the Gifu Prefecture. We have been travelling to Japan for over 11 years now; each time we go, we visit these small workshops to meet with makers and work with them to craft our tableware and candle vessels. It’s one of the best parts of the job to see where and who is making our pieces.

It all starts here.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The journey of our ceramics starts in small family-run workshops in the Gifu Prefecture. We have been travelling to Japan for over 11 years now; each time we go, we visit these small workshops to meet with makers and work with them to craft our tableware and candle vessels. It’s one of the best parts of the job to see where and who is making our pieces.

It all starts here.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The journey of our ceramics starts in small family-run workshops in the Gifu Prefecture. We have been travelling to Japan for over 11 years now; each time we go, we visit these small workshops to meet with makers and work with them to craft our tableware and candle vessels. It’s one of the best parts of the job to see where and who is making our pieces.

It all starts here.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The journey of our ceramics starts in small family-run workshops in the Gifu Prefecture. We have been travelling to Japan for over 11 years now; each time we go, we visit these small workshops to meet with makers and work with them to craft our tableware and candle vessels. It’s one of the best parts of the job to see where and who is making our pieces.

How this antique basket hasn't been snapped up yet is baffling. It is one of the coolest baskets we found in an antique store in Osaka. Fill it with your firewood, throw blankets or even use it as your washing basket!

Afternoon stroll through temple grounds.

Ricotta Gnocchi With Brown Butter, Sage & Anchovy Sauce.

Gnocchi

01. 500g fresh ricotta (strain as much of the liquid out as possible)
02. 1 egg yolk
03. 40g finely grated parmigiano reggiano
04. 1/2 cup semolina flour
05. 1/2 cup 00 strong flour (plus extra for dusting)

Anchovy & Sage Brown Butter Sauce

01. 250g butter
02. 50g of anchovies (adjust to taste)
03. 10-15 sage leaves
04. 2 garlic cloves (sliced or crushed)

Method
01. Add ricotta to your mixing bowl along with the egg yolk, parmesan and stir until well combined.

02.Working on a clean surface tip all the semolina flour & half the 00 Flour on the surface. Then add your ricotta mixture & gradually add your remaining flour until you reach the right consistency.

03.Gently combine the dough until it holds together. Make sure not to over knead, only knead until combined into a workable dough.

04. Once you have your dough ball, put it aside and clean your workbench. Once clean add a little flour so the dough doesn't stick to the surface.

05. Flatten the ball slightly & cut into 6-8 workable portions. Then, using your hands, roll into a rope until it is 2cm in thickness. Once you have your rope cut it into 3cm long bits.

06. Roll each piece of gnocchi on a rolling board or fork and set aside on a lightly floured and lined tray.

07.When you have finished rolling, pop the tray in the freezer while you make the sauce.

08.Boil some slightly salted water & start making the brown butter sauce.

09. Heat the butter on a medium heat until it becomes a hazelnut colour. Add the anchovies, sage & garlic. Cook until anchovies have 'melted'. Set aside.

10. Cook gnocchi until they start to float to the surface.

11. Pop brown butter back on the stove & scoop in the gnocchi, gently tossing in the sauce. Add a bit of pasta water if needed.

12. Serve topped with extra parmesan, sage, pepper & a squeeze of lemon.

Full recipe on the Provider Journal.

Ricotta Gnocchi With Brown Butter, Sage & Anchovy Sauce.

Gnocchi

01. 500g fresh ricotta (strain as much of the liquid out as possible)
02. 1 egg yolk
03. 40g finely grated parmigiano reggiano
04. 1/2 cup semolina flour
05. 1/2 cup 00 strong flour (plus extra for dusting)

Anchovy & Sage Brown Butter Sauce

01. 250g butter
02. 50g of anchovies (adjust to taste)
03. 10-15 sage leaves
04. 2 garlic cloves (sliced or crushed)

Method
01. Add ricotta to your mixing bowl along with the egg yolk, parmesan and stir until well combined.

02.Working on a clean surface tip all the semolina flour & half the 00 Flour on the surface. Then add your ricotta mixture & gradually add your remaining flour until you reach the right consistency.

03.Gently combine the dough until it holds together. Make sure not to over knead, only knead until combined into a workable dough.

04. Once you have your dough ball, put it aside and clean your workbench. Once clean add a little flour so the dough doesn't stick to the surface.

05. Flatten the ball slightly & cut into 6-8 workable portions. Then, using your hands, roll into a rope until it is 2cm in thickness. Once you have your rope cut it into 3cm long bits.

06. Roll each piece of gnocchi on a rolling board or fork and set aside on a lightly floured and lined tray.

07.When you have finished rolling, pop the tray in the freezer while you make the sauce.

08.Boil some slightly salted water & start making the brown butter sauce.

09. Heat the butter on a medium heat until it becomes a hazelnut colour. Add the anchovies, sage & garlic. Cook until anchovies have 'melted'. Set aside.

10. Cook gnocchi until they start to float to the surface.

11. Pop brown butter back on the stove & scoop in the gnocchi, gently tossing in the sauce. Add a bit of pasta water if needed.

12. Serve topped with extra parmesan, sage, pepper & a squeeze of lemon.

Full recipe on the Provider Journal.

Ricotta Gnocchi With Brown Butter, Sage & Anchovy Sauce.

Gnocchi

01. 500g fresh ricotta (strain as much of the liquid out as possible)
02. 1 egg yolk
03. 40g finely grated parmigiano reggiano
04. 1/2 cup semolina flour
05. 1/2 cup 00 strong flour (plus extra for dusting)

Anchovy & Sage Brown Butter Sauce

01. 250g butter
02. 50g of anchovies (adjust to taste)
03. 10-15 sage leaves
04. 2 garlic cloves (sliced or crushed)

Method
01. Add ricotta to your mixing bowl along with the egg yolk, parmesan and stir until well combined.

02.Working on a clean surface tip all the semolina flour & half the 00 Flour on the surface. Then add your ricotta mixture & gradually add your remaining flour until you reach the right consistency.

03.Gently combine the dough until it holds together. Make sure not to over knead, only knead until combined into a workable dough.

04. Once you have your dough ball, put it aside and clean your workbench. Once clean add a little flour so the dough doesn't stick to the surface.

05. Flatten the ball slightly & cut into 6-8 workable portions. Then, using your hands, roll into a rope until it is 2cm in thickness. Once you have your rope cut it into 3cm long bits.

06. Roll each piece of gnocchi on a rolling board or fork and set aside on a lightly floured and lined tray.

07.When you have finished rolling, pop the tray in the freezer while you make the sauce.

08.Boil some slightly salted water & start making the brown butter sauce.

09. Heat the butter on a medium heat until it becomes a hazelnut colour. Add the anchovies, sage & garlic. Cook until anchovies have 'melted'. Set aside.

10. Cook gnocchi until they start to float to the surface.

11. Pop brown butter back on the stove & scoop in the gnocchi, gently tossing in the sauce. Add a bit of pasta water if needed.

12. Serve topped with extra parmesan, sage, pepper & a squeeze of lemon.

Full recipe on the Provider Journal.

Ricotta Gnocchi With Brown Butter, Sage & Anchovy Sauce.

Gnocchi

01. 500g fresh ricotta (strain as much of the liquid out as possible)
02. 1 egg yolk
03. 40g finely grated parmigiano reggiano
04. 1/2 cup semolina flour
05. 1/2 cup 00 strong flour (plus extra for dusting)

Anchovy & Sage Brown Butter Sauce

01. 250g butter
02. 50g of anchovies (adjust to taste)
03. 10-15 sage leaves
04. 2 garlic cloves (sliced or crushed)

Method
01. Add ricotta to your mixing bowl along with the egg yolk, parmesan and stir until well combined.

02.Working on a clean surface tip all the semolina flour & half the 00 Flour on the surface. Then add your ricotta mixture & gradually add your remaining flour until you reach the right consistency.

03.Gently combine the dough until it holds together. Make sure not to over knead, only knead until combined into a workable dough.

04. Once you have your dough ball, put it aside and clean your workbench. Once clean add a little flour so the dough doesn't stick to the surface.

05. Flatten the ball slightly & cut into 6-8 workable portions. Then, using your hands, roll into a rope until it is 2cm in thickness. Once you have your rope cut it into 3cm long bits.

06. Roll each piece of gnocchi on a rolling board or fork and set aside on a lightly floured and lined tray.

07.When you have finished rolling, pop the tray in the freezer while you make the sauce.

08.Boil some slightly salted water & start making the brown butter sauce.

09. Heat the butter on a medium heat until it becomes a hazelnut colour. Add the anchovies, sage & garlic. Cook until anchovies have 'melted'. Set aside.

10. Cook gnocchi until they start to float to the surface.

11. Pop brown butter back on the stove & scoop in the gnocchi, gently tossing in the sauce. Add a bit of pasta water if needed.

12. Serve topped with extra parmesan, sage, pepper & a squeeze of lemon.

Full recipe on the Provider Journal.

Ricotta Gnocchi With Brown Butter, Sage & Anchovy Sauce.

Gnocchi

01. 500g fresh ricotta (strain as much of the liquid out as possible)
02. 1 egg yolk
03. 40g finely grated parmigiano reggiano
04. 1/2 cup semolina flour
05. 1/2 cup 00 strong flour (plus extra for dusting)

Anchovy & Sage Brown Butter Sauce

01. 250g butter
02. 50g of anchovies (adjust to taste)
03. 10-15 sage leaves
04. 2 garlic cloves (sliced or crushed)

Method
01. Add ricotta to your mixing bowl along with the egg yolk, parmesan and stir until well combined.

02.Working on a clean surface tip all the semolina flour & half the 00 Flour on the surface. Then add your ricotta mixture & gradually add your remaining flour until you reach the right consistency.

03.Gently combine the dough until it holds together. Make sure not to over knead, only knead until combined into a workable dough.

04. Once you have your dough ball, put it aside and clean your workbench. Once clean add a little flour so the dough doesn't stick to the surface.

05. Flatten the ball slightly & cut into 6-8 workable portions. Then, using your hands, roll into a rope until it is 2cm in thickness. Once you have your rope cut it into 3cm long bits.

06. Roll each piece of gnocchi on a rolling board or fork and set aside on a lightly floured and lined tray.

07.When you have finished rolling, pop the tray in the freezer while you make the sauce.

08.Boil some slightly salted water & start making the brown butter sauce.

09. Heat the butter on a medium heat until it becomes a hazelnut colour. Add the anchovies, sage & garlic. Cook until anchovies have 'melted'. Set aside.

10. Cook gnocchi until they start to float to the surface.

11. Pop brown butter back on the stove & scoop in the gnocchi, gently tossing in the sauce. Add a bit of pasta water if needed.

12. Serve topped with extra parmesan, sage, pepper & a squeeze of lemon.

Full recipe on the Provider Journal.

Ricotta Gnocchi With Brown Butter, Sage & Anchovy Sauce.

Gnocchi

01. 500g fresh ricotta (strain as much of the liquid out as possible)
02. 1 egg yolk
03. 40g finely grated parmigiano reggiano
04. 1/2 cup semolina flour
05. 1/2 cup 00 strong flour (plus extra for dusting)

Anchovy & Sage Brown Butter Sauce

01. 250g butter
02. 50g of anchovies (adjust to taste)
03. 10-15 sage leaves
04. 2 garlic cloves (sliced or crushed)

Method
01. Add ricotta to your mixing bowl along with the egg yolk, parmesan and stir until well combined.

02.Working on a clean surface tip all the semolina flour & half the 00 Flour on the surface. Then add your ricotta mixture & gradually add your remaining flour until you reach the right consistency.

03.Gently combine the dough until it holds together. Make sure not to over knead, only knead until combined into a workable dough.

04. Once you have your dough ball, put it aside and clean your workbench. Once clean add a little flour so the dough doesn't stick to the surface.

05. Flatten the ball slightly & cut into 6-8 workable portions. Then, using your hands, roll into a rope until it is 2cm in thickness. Once you have your rope cut it into 3cm long bits.

06. Roll each piece of gnocchi on a rolling board or fork and set aside on a lightly floured and lined tray.

07.When you have finished rolling, pop the tray in the freezer while you make the sauce.

08.Boil some slightly salted water & start making the brown butter sauce.

09. Heat the butter on a medium heat until it becomes a hazelnut colour. Add the anchovies, sage & garlic. Cook until anchovies have 'melted'. Set aside.

10. Cook gnocchi until they start to float to the surface.

11. Pop brown butter back on the stove & scoop in the gnocchi, gently tossing in the sauce. Add a bit of pasta water if needed.

12. Serve topped with extra parmesan, sage, pepper & a squeeze of lemon.

Full recipe on the Provider Journal.

Made in Niigata these stainless steel fine mesh sieves are a handy little tool to keep in the kitchen. They feature a impressively fine mesh that is so fine you can even filter coffee through it!

Come join us for a friends of Provider winter market at Provider Studio on Saturday the 30th of May. Stock up on flowers, tea, ceramics, Provider goodies or a special jewellery piece.
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Bring your friends and come support some incredible local Sydney makers and creators 🫶