Inca's maternal grandparents grew up in Egypt and food like this soup is one of the ways in which she connects with that heritage. This soup is made with locally grown dried broad beans, extra virgin olive oil, lemon juice and a beautiful mix of North African spices. It's simple, nourishing and delicious.

An authentic West Sumatran recipe made inauthentically to accomodate the tastes of our families. The spices are not toned down but the chilli is. Inca spent her 20s traveling and working across the Asia-Pacific - this dish simultaneously feels like home and reminds her of people and places thousands of kilometers away.

This delightful South Indian vegetable side is fragrant with black mustard seeds, cumin, tumeric, ginger and curry leaves. It works exceptionally with our Lamb Keema Pulao or Red Lentil Dahl or even on it's own out of the container (as we sometimes do).

A comforting one-pot meal of organic pasture raised lamb, onions, garlic and ginger gently cooked with aromatic whole spices (bay leaves, whole peppercorns, black cardamon, cinnamon quills) folded into fragrant spiced basmati rice and baked to perfection. Pomegranate molasses brighten the richness whilst fenugreek leaves deliver a subtle but beautiful depth. Serve along side our favourite red lentil dahl, cooling yogurt, or a crisp garden salad.

This gorgeous savoury salad is far more than the sum of its parts. The chickpeas and spiced roasted pumpkin give it enough depth to be a meal in and of itself, while four different leafy greens brighten it up. The (incredible) macadamia dukkah and toasted seeds are rich and savoury wile the barberries bring enough acidity to balance the whole thing out. If you'd like to serve this as part of a spread, it would go wonderfully with our seedy quinoa bread, za'atar chicken or crispy potatoes.

A classic pandan chiffon but make it Melbourne. Naturally coloured and made with locally foraged fig leaves, lemon zest, Victorian extra virgin olive oil and sifted rosella wheat flour, this masterpiece is light as a cloud and oh so tender. Served unadorned because it shines best alone.

This luscious spread is made with a combination of Coburg grown lemons and Preston grown mandarins. It’s a particularly thick and creamy curd. Mind blowingly good on our Seedy Quinoa Bread or Sourdough Waffles, it can also be served with poached fruit for dessert or eaten straight from the jar.

This fudgy chocolate cake is made with organic fair trade dark chocolate. Perfect with a cup of tea in the afternoon or dressed up with cream and berries for a special occasion dessert.

We created this delightful loaf cake to celebrate the beautiful citrus that grows around Melbourne at this time of year. The mandarins in this cake were homegrown by our friends in Preston West. The cake itself is naturally gluten and dairy-free, with a base of almond flour and desiccated coconut. We love it in the afternoon alongside a cup of tea.

Hand made in small batches. Local organic oats, nuts, seeds and coconut are mixed with Mount Zero olive oil, maple syrup and a pinch of salt to create a delightfully crisp granola. Serve with yogurt and fruit for a wonderful breakfast or eat straight out of the jar for a quick snack.

A dense, nourishing loaf made with organic quinoa and a wholesome mix of locally sourced nuts and seeds. Rich in protein and healthy fats, this Danish-inspired bread is as satisfying as it is nutritious — perfect toasted, slathered with butter, honey and a sprinkle of flakey salt. Topped with egg salad, salmon and cream cheese, melted cheese or served alongside hearty soups.

Our sourdough waffles are naturally fermented and made with organic stone milled whole rosella wheat flour, organic butter and truely free range eggs. They make an excellent and easy weekend breakfast with either sweet or savoury toppings.

The citrus in this marmalade was homegrown right here in Thornbury.

The citrus in this marmalade was home grown by Inca's grandmother in the Southern Highlands of NSW.

Mount Zero Organic Kalamata olives are medium/large in size. They have a firm flesh, complex olive flavour and finish with a delicious bitterness. Kalamata olives are the classic table olive variety and are also fantastic in salads. These olives are hand-picked and naturally brine cured, which provides for the variation in colour and a flavour that can only come from natural fermentation.