This comforting bowl of goodness is made with organic Victorian chickpeas and features ground turmeric and nutritional yeast for their anti-inflammatory and gut health properties. Our noodles are made with organic stone-milled rosella wheat flour and truly free-range eggs.

This comforting bowl of goodness is made with organic local chickpeas and features ground turmeric and nutritional yeast for their anti-inflammatory and gut health properties. This version of the soup comes with organic brown rice noodles, making it vegan and gluten free.

Marinated in a fragrant blend of Indonesian spices, our chicken satay (sate ayam) is grilled until tender, smoky, and beautifully caramelised. It’s served with soft, aromatic organic coconut rice - creamy, gently sweet, and unbelievably comforting. On the side, a bright Javanese cucumber and carrot pickle adds crispness and lift, with subtle sweetness and acidity that balance the whole dish.

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.

These beautiful greens are grown by our friends at Farm Raiser across the creek in Bellfield. An excellent addition to any of our other savoury dishes or added to a meal in your regular rotation.

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.

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.

A light and fluffy carrot cake with just a touch of spice to let the carrots and walnuts shine through. Made with whole organic rosella wheat flour and topped with our very own goat cheese icing, it's simultaneously comforting, light and indulgent.

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.

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.

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.

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.

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.

A mild, comforting, aromatic bowl of red lentils gently simmered with mustard seeds, cumin, turmeric, tomatoes with fresh coriander and curry leaves. This dish balances warmth and brightness in every bite. A vibrant twist on classic dhal, hearty, nourishing, and perfect for a standalone lunch or on top of rice. Please note this dish comes frozen and is not served with yogurt or coriander.