Bone broth pumpkin soup with chickpeas

House made 36 hour organic beef bone broth (onions, ginger, beef bones, apple cider vinegar, peppercorns, bae leaves, rosemary, thyme, celeriac leaf), table cape pumpkin, chickpeas, ginger, lemon, sea salt, garden herbs.

Store Frozen. Reheat from frozen or defrosted. Consume within 48 hours.

HOW TO PREPARE:

To defrost, place in fridge overnight. Place in saucepan over medium heat, stirring gently till heated through. Serve with crusty bread lathered in butter. Top with fresh herbs of choice, a dollop of yoghurt and season to taste.

Chicken soup

Marion’s chicken, chicken bone broth, ginger, garlic, corn, mushrooms, kale, broccoli leaf, parsley, thyme, lemon zest, lemon juice, sea salt and pepper.

Store Frozen.

Reheat from frozen or defrosted. Consume within 48 hours.

HOW TO PREPARE:

To defrost, place in fridge overnight. Place in saucepan over medium heat, stirring gently till heated through. Serve with crusty bread lathered in butter. Top with fresh herbs of choice and season to taste.

Bone broth and white bean soup

House made 36 hour organic beef bone broth (onions, ginger, beef bones, apple cider vinegar, peppercorns, bae leaves, rosemary, thyme, celeriac leaf), potato, cannelloni beans, parsley, brassica leaves, kale, lovage, dill, pureed roasted carrots, garlic, sea salt and lemon.

Store Frozen. Reheat from frozen or defrosted. Consume within 48 hours.

HOW TO PREPARE:

To defrost, place in fridge overnight. Place in saucepan over medium heat, stirring gently till heated through. Serve with crusty bread (our buckwheat toast loaf goes beautifully with this soup) lathered in butter. Top with fresh herbs of choice and season to taste.

Chickpea saag with paneer cheese

Paneer cheese, ghee, chickpeas, Mustard greens, broccoli leaf. Radish greens, sam’s spinach, onions, tinned tomato, mustard seeds, fenugreek seeds, curry leaves, lemon, sea salt, black pepper, cumin seeds, coriander seeds, garam masala, cardamom, dried chilli and coriander.

Store Frozen. defrosted before heating. Consume within 48 hours.

HOW TO PREPARE:

Defrosted: To defrost, place in fridge overnight. Place in saucepan over medium heat, stirring gently till heated through.  We love to serve with with brown rice, yoghurt and roti/naan bread.

Wallaby lasagne with native pepper cheese

Tasmanian wallaby, onion, garlic, carrot, garden greens and herbs, sprouted broccoli, tinned tomato, tomato paste, black pepper, native pepper cheddar, wheat flour, milk and sea salt.

Store Frozen. Reheat from frozen or defrosted. Consume within 48 hours.

HOW TO PREPARE:

Defrosted: To defrost, place in fridge overnight.

Preheat oven to 180-200C.

Remove lid and place in oven for 15-20 mins until warmed through. If reheating from frozen allow an extra 15 mins in the oven. We love to serve this with a leafy green salad. Bonus if salad includes some citrus in the dressing (vitamin C) to aid the absorption of iron.

Wallaby pot pie:

Wallaby, carrots, onion, mixed brassica greens, kale, raab, canned tomatoes, tomato paste, guinness, chilli flakes, smoked paprika, rosemary, oregano, parsley, red wine vinegar, salt and pepper.

Pastry: plain flour, wholemeal spelt flour, butter, yeast, salt, sesame seeds and nigella seeds.

Store Frozen. defrosted before heating. Consume within 48 hours.

HOW TO PREPARE: 

To defrost, place in fridge overnight. Preheat oven to 220C and remove lid. Place in oven for 15-20mins, till heated through and crispy on top. Serve with a side salad and garlic bread. Bonus if salad includes some citrus in the dressing (vitamin C) to aid the absorption of iron.

Chicken and leek pot pie

Chicken thighs, ghee, leeks, garlic, lemon zest, oregano, rosemary, parsley, mustard greens, lovage, sour cream, shimeji mushrooms, parmesan cheese, black pepper, sea salt, whole mustard, butter, Rachel’s eggs, spelt flour, wheat flour and sesame seeds.

Store Frozen. defrosted before heating. Consume within 48 hours.

HOW TO PREPARE: 

To defrost, place in fridge overnight. Preheat oven to 220C and remove lid. Place in oven for 15-20mins, till heated through and crispy on top. Serve with a side salad and garlic bread. Bonus if salad includes some citrus in the dressing (vitamin C) to aid the absorption of iron.

Venison stew:

Venison, potato, kale, carrot, onion, celeriac stem and leaves, oregano, parsley, quince cider vinegar, caraway seeds, red wine, salt and pepper.

Store Frozen. Reheat from frozen or defrosted. Consume within 48 hours. 

HOW TO PREPARE: 

To defrost, place in fridge overnight.

Place in saucepan over medium heat, stirring gently till heated through.  This stew can be served as is or with brown rice or quinoa. Finely shredded kale with lemon juice, olive oil, salt and pepper is a lovely addition. Top with fresh parsley and season to taste.

Spanish chicken and olive stew

Chicken thighs, Kalamata olives, chorizo sausage, Spanish onion, tomato paste, brassica greens, lovage, parsley, oregano, rosemary, bayleaf, smoked paprika, black pepper, zucchini and cannellini beans.

HOW TO PREPARE: 

To defrost, place in fridge overnight.

Place in saucepan over medium heat, stirring gently till heated through.  This stew can be served as is or with brown rice or quinoa. Finely shredded kale with lemon juice, olive oil, salt and pepper is a lovely addition. Top with fresh herbs and season to taste.

Buckwheat, olive, and rosemary toast loaf

Buckwheat, rosemary, Kalamata olives, oregano, pepper, quince cider vinegar, sesame seeds, nigella seeds, caraway seeds, pumpkin seeds, olive oil, fried shallots and sea salt.

Slice and enjoy with butter, topped with a fried egg or grilled in the oven with melted cheese. This toast loaf is a versatile protein packed option for anytime of day or night.

Store in an airtight container for up to a week. Best enjoyed toasted.

Leatherwood Granola

Ollie’s honey, tahini, coconut oil, oats, sesame seeds, pumpkin seeds, sunflower seeds, shredded coconut.

Breakfast jars with organic blueberries

Oats, shredded coconut, pumpkin seeds, sesame seeds, chia seeds, apple, cinnamon, greek yoghurt, coconut milk, ollie’s honey, vanilla. 

Enjoy as is, by the spoonful, straight from the jar or top with fresh fruit and a dollop of yogurt.

Leatherwood seedy slice

Ollie’s honey, tahini, dates, buckwheat grouts, sesame seeds, sunflower seeds, pumpkin seeds, coconut, cinnamon, sea salt, dark chocolate, coconut oil.