The real passionfruit added to Barambah's All Natural yoghurt is truly delicious, and strikes the right balance. This yoghurt makes for a great start to the day. This yoghurt is also Lactose Free.

Sweet, sour, salty, earthy and lemony. The taste of sweet earthy beets paired with warming fresh ginger root and soothing herbs. DIGEST combines fresh ginger root with additional gut soothing and healing herbs to further enhance the digestive benefits of our Kvass. Ginger is scientifically proven to help with reflux, indigestion and most types of nausea. Ginger is also an effective anti-microbial and anti-inflammatory. Our additional digestive herbs are well known for their gut soothing and healing properties.

Hand made by Silver Creek Sourdough in small batches using organic flour from ‘The Golden Triangle’ NSW/QLD. Product is fresh frozen which means that on arrival we freeze immediately. So from delivery day if these pizza bases have defrosted you have 6 days of fresh life (keep refrigerated). Even though this product leaves Lettuce frozen it is likely the product will begin to defrost on delivery. Disregard best before date.

This full-flavoured stock is made the traditional way with genuine free range Australian chickens. Bones are slowly simmered with vegetables and herbs for a at least 10 hours, and then liquid is reduced. The result is a stock with remarkable purity and depth of flavour. Use generously in risottos, stews, soups and more. No preservatives. No Additives. Just real food. No added salt. Gluten Free.

Pasteurised Buffalo Milk, Canola Oil (NON-GMO), extra virgin olive oil, fresh thyme, bay leaves, salt, non-animal rennet, cultures. May contain traces of cows milk.

Our most bitter Kvass moderated by the sweetness of beets, the warming taste of ginger and roasted chicory root combined with citrus peel. This Kvass is strong but still gorgeous. Our DETOX Kvass is a great support for detoxification, methylation, liver and gall bladder function and repair. It enhances digestion, is an effective but gentle diuretic and the perfect antidote for the day after too much rich food and/or alcohol.

The sweet taste of beetroot is enhanced by fennel seed, goji berry, hibiscus, rosehip and lemongrass. This is our most nutritious and dense Kvass. In the background you can taste the bitter from the roots and the grassy notes of nettle, parsely and moringa leaf. In REPLENISH we have enhanced the already strong nutritional profile of Kvass by adding iron rich herbs. Our Iron Tonic is a safe, highly bio-available source of non-heme iron whose absorption is increased by the synergistic presence of A, B, C & K Vitamins, lactic acid and other valuable nutrients that support iron uptake. REPLENISH also doubles as the ideal liver and gall bladder support, a gentle diuretic and tonic for the urinary system, has anti-allergy properties and is an effective anti-inflammatory.

This full-flavoured stock is made the traditional way with genuine free range, grass fed cattle. The bones are roasted, slowly simmered with vegetables and herbs for a at least 12 hours, and then liquid is reduced. The result is a stock with remarkable purity and depth of flavor. Use generously in braises, stews, soups and more. No preservatives. No Additives. Just real food. No added salt.

This pure bone broth is extracted from free range, grass fed Australian beef bones over a 24 hour period. Made the authentic way with no vegetables, this broth is rich in life boosting minerals and amino acids. Simply hear and serve. No added salt – add a pinch for extra flavor.

Old fashion cultured butter, made from jersey milk. Culturing of the cream before churning has two practical benefits, first the acidification of the cream which adds a lactic acid that produces culture aids in the separation of the butterfat in the churning process. Secondly, the added live cultures consume milk proteins to produce this lactic acid and thus yields a more “pure” butter that has a longer storage life. It is the milk proteins that “spoil” or ferment the butter. Other than these practical benefits, culturing the cream before churning gives the butter a very unique flavor and with the lactic bacteria, makes it a healthier product.