It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the simply remove this item from your cart.

Happy cooking !

Packages available 23rd July - 2nd August 2018

Caramelised Popcorn

Thank you Priscilla Thompson of Organic Times for Kialla Pure Foods Recipe Book

1 cup Kialla Organic Popcorn
1 tablespoon organic coconut oil (or sesame oil)
Himalayan salt

Caramel Sauce ingredients
2 cups Organic Times Rapadura Sugar
½ cup Organic Times Butter
½ cup pure cream
½ teaspoon vanilla extract

1. Heat coconut oil in a large pot over high heat. Add 3 kernels to the pan to test and cover. Once kernels pop, add remaining kernels.
2. Shake pan occasionally; keep over high heat until popping slows. Empty popcorn into a large brown paper bag; add 2 teaspoons of Himalayan salt;
3. shake bag
4. Measure 12 cups (approx.) of popcorn; spread into two 22 x 33 cm baking dishes. Set aside.

Caramel Sauce:
1. Place the rapadura, butter and cream into a medium-sized saucepan. Stir over a medium heat. Bring mixture to the boil then boil for 1 minute, whilst
2. stirring.
3. Pour mixture into mixing bowl and add vanilla extract. Whip with beaters for 3 minutes until the sauce thickens
4. Serve immediately or pour into a glass jar and store in refrigerator. Reheat before serving, preferably.
1. Stir in ½ teaspoon of sea salt into heated CARAMEL SAUCE (see above)
2. Drizzle Caramel Sauce over POPCORN (see above)
3. Bake at 120ºC for 10 minutes, then stir the popcorn. Bake for an additional 10 minutes
4. Serve freshly baked.












Rob’s Anzac Biscuits

By Rob Kennedy of Kialla Pure Foods

Kialla matriarch Rob Kennedy has many years of country cooking behind her, including stints catering for shearing teams and stockmen. Having arrived in outback Qld as a young bride in the 1960s when refrigerators ran on kerosene and carbide lights substituted for electricity, Rob very quickly learnt how to cook with a minimum of ingredients. Nowadays she lives a much more comfortable life in ‘the big smoke’! These classic crunchy Anzac biscuits are a Kennedy family favourite.

1 cup Kialla Organic Rolled Oats
1 cup sugar
1 cup coconut (Dessicated)
110g butter
1 tbspn Golden Syrup
1 tspn bi-carb soda
2 tbspn hot water

1. Boil butter, sugar, syrup, and water. Lastly add soda
2. Add this liquid to all dry ingredients.
3. Bake in a very slow oven 10-15 minutes until golden brown.
4. Biscuits will still be soft and will harden as they cool.
5. Let cool on tray for 10mins then transfer to a wire rack.










Spelt Banana Bread

By Arzu Doagn for Kialla Pure Foods Recipe Book
Arzu says: this is a favourite in our home and always enjoyed. So quick and simple to make.

4 ripe organic bananas
1/2 cup grape-seed oil or other plant based oil is OK
1/3 cup organic coconut sugar (blended to make it fine)
2 cups Kialla organic spelt flour
1/2 cup raw organic walnuts (chopped)
1 tsp organic cinnamon
1 tbsp raw organic cacao powder (Arzu suggests Loving Earth)

1. Firstly mash the banana
2. Add to all the dry ingredients, with the wet ingredients, and mix well until you have an even texture.
3. Place into mini cake loaf tins (non-stick or silicone is the best) or one large tin and bake in a moderate oven (180ºc) for about 40 minutes
4. (until the skewer comes out clean).
5. Allow it to cool and enjoy.













Jan’s Marina Biscuits

Kialla matriarch Rob Kennedy grew up on these biscuits. They were also a favourite during the next generation's childhood. They suspect they are named after Princess Marina of Greece who married Prince George (an uncle of Queen Elizabeth II) in a royal wedding extravaganza in 1934. They’ve tweaked the original icing for a lemony zing. Makes about 20 biscuits as long as no one tucks into them before you ice them!


6 tbspn butter
1 cup sugar
2 eggs
2 tbspn milk
2 cups Kialla Self Raising Flour
pinch salt
2 tbspn cocoa
2 cups dessicated coconut

¾ cup icing sugar
1 tbspn butter
5 drops vanilla or 1 tspn lemon juice
warm water

1. Cream butter and sugar. Add eggs one at a time.
2. Fold in dry ingredients alternating with milk.
3. Spoon small balls of the mix onto a biscuit tray. If mixture is crumbly, add a little extra milk.
4. Bake in moderate oven (180ºC) for 10mins. Let cool on tray for a further 10mins then remove to cool completely on a wire rack.
1. Mix all icing ingredients and beat until well combined. Add vanilla or lemon juice and enough warm water to create a smooth consistency.
2. Ice the biscuit halves once cooled and sandwich them together.