Chunky seasonal organic vegetables, slow-cooked in tomato, garlic & spices, with a selection of hearty & nutritious legumes. This recipe keeps with the original history of this dish; no pasta, no rice, no meat. Hand-made in Torquay from 90% Australian ingredients. All organic.

No artificial colours, flavours or fillers.

Ingredients: Seasonal vegetables*, tomatoes*, tomato paste*, onion*, lentil*, chickpea*, extra virgin olive oil*, sunflower oil*, garlic*, spices*, tamari* (gluten free), salt, citric acid & water)
*denotes certified organic ingredients

About The Whole Food Kitchen: The Whole Food Kitchen was established in 1996 by Henry Stern in his mother's kitchen. In 2005 Henry and his family were relocating overseas, so they passed the business to Ben Thomas, a local chef from an organic cafe. Ben was determined to change as little as possible of Henry's food excellence and continued using identical cooking methods; the only significant change was that he had the existing dip range certified to organic standards with NASAA. The Whole Food Kitchen has now relocated its production to Torquay. Ben and his team continue to use the same small-batch, hand-processed cooking techniques taught by the founder and provide high-quality, local, certified organic pre-packaged dips and soups.

Made on Gulidjan Country - Torquay