Only food we’d feed our own

Dark, dense and fudgy, with a custard base made from Mungalli's biodynamic cream and milk. Their words: the one for proper chocolate people.

Biodynamic full cream milk, a splash of vinegar and a pinch of salt. Mild, milky and lightly salted, with a smooth, buttery texture. Keep it chilled.

Strained thick and creamy from biodynamic Tablelands milk, and sturdy enough to cook with without splitting. Made by Mungalli Creek Dairy.

Set in the tub rather than stirred, with a soft curd you can spoon from the pot. The milk is never homogenised, so a layer of cream settles on top: eat it first or fold it through.

Jersey and Swiss Brown cows graze biodynamic pasture on the Atherton Tablelands, and the milk is never homogenised, so the cream rises to the top. Shake it through or skim it for coffee.

Grass-fed and grass-finished beef, already a few hours in the smoker. Finish it low and slow in your oven for 4-6 hours until it falls apart under a fork.

Made from 100% grass-fed and grass-finished beef raised regeneratively on pasture, with no preservatives. Sold frozen in 1kg packs.

Rachel's Farm beef, raised regeneratively on pasture managed for soil health first. Rump is a lean, firm-biting steak with a big, mineral beef flavour. Sold frozen.