This delicious, organic dehydrated ultra concentrated chicken broth is made with organic grass fed chicken bones, cooked slowly for a minimum of 48 hours. FODMAP friendly. 100% pure. All natural. High protein. 30 serves.

On special, down from $17.95
Made with nothing but pure organic vegetables, Himalayan rock salt & organic extra virgin olive oil. No hidden ingredients such as MSG, salt is the only preservative used.

Organic green chillies to spice up your meals. Unfortunately, it is very hard to predict the exact variety and heat level with each fresh batch we receive - good luck!

This five grain tempeh blend is textured, nutty and soy-free. All ingredients are regeneratively farmed here in Australia. It also contains all 23 amino acids – a sustainable protein choice. Made in Coburg.

Organic ginger, an invigorating must have in the kitchen. Store peeled raw ginger wrapped in paper towel in the fridge or if unpeeled, place in an airtight container in the crisper.

Organic mushrooms full of glorious umami flavour. Best stored in a brown paper bag in fridge and used within 3-4 days. Try this easy mushroom stroganoff pasta recipe.

This organic white jasmine rice is the most common type of rice used in Thai & other Southeast Asian dishes. Light fluffy texture, mellow nutty flavour & floral scent. Certified organic by BCS

A bunch of organic spinach, perfect for spanakopita or try this delicious vegetable lasagne recipe.

This organic toasted sesame oil is made from a select variety of Sesame seeds lightly roasted so the oil has a nut-like flavour.

Naturally fermented from organic whole soybeans, water and sea salt. Tamari is wheat-free with a stronger flavour and aroma than shoyu. Use as a cooking or dipping sauce.

Organic Spring onions, the stalwart allium we love in this sticky ginger tempeh with coconut rice recipe.

The Fermentary Kimchi is a living food- crunchy, sometimes fizzy, tangy and hot. Wild fermented, raw, authentic and spicy. NOTE: Contains fish sauce and soy

Organic turmeric root has an earthy, peppery taste and vibrant yellow colour. It has long been used as an anti-inflammatory in both the Chinese and Indian systems of medicine.