Only food we’d feed our own

Stoneground durum, long-fermented, then slow air-dried. Every groove is built to hold sauce, so nothing pools at the bottom of the bowl.

More clusters, more crunch. Cacao dusted rice puffs, coconut flakes, almonds and pecans, baked in bush honey and macadamia oil in the Brook family's Northern Rivers bakehouse.

A bloomy-rind triple cream with a lemony core when young, softening to cream and caramel tones as it matures. Good on a board, better shared by hand.

Nimbin Valley Dairy rolls the wheel in vine leaf ash before the white mould sets, then lets it soften to a rich, buttery centre. Firm and chalky young, luscious with age.

48-hour fermented buckwheat sourdough rolled with cardamom and cinnamon, iced with dairy-free buttercream. Gluten free, nut free, vegan, and genuinely soft once rewarmed.

Grass fed is only half the story. We look at what that means for flavour, nutrition and the paddock it came from.

Now with more space at the new warehouse we have lots of exciting new products landing hitting the website every couple days - watch the new arrivals section.