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.

This gorgeous summer meal has a bed of seasoned biodynamic brown rice (Australian) and is topped with ginger teriyaki tofu, pickled ginger and a mix of organic seasonal vegetables grown and sourced by Farm Raiser. It's served with a miso ginger dressing. Please note that the selection of vegetables will change weekly depending on what is seasonally available.

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 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.

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

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.

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.

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.

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.

Loquats are a true spring fruit that grow abundantly in yards all around Melbourne. They are botanically related to apples and quinces. These particular loquats were grown by a friend just around the corner. We've roasted them until juicy with raw sugar and vanilla and then topped them with a buttery wholewheat crumble with oats and almonds.

This delightful dish is made with organic sourdough khorasan pasta, local organic cheddar cheese, local crème fraîche and truly free-range eggs.