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It might be my South Australian upbringing but I love the ritual of dipping good bread into pungent olive oil and then into aromatic dukkah. It is a common item at our place, even my kids have started to dunk their bread. Our dukkah is a rich combination of spices, ground nuts and seeds. It is toasted in the woodfired oven to bring out the flavour of each of the ingredients. It’s also great rubbed into the skin of a roast chicken or as a crust for fish.
My friend Matthew once told me that I was not allowed to call it granola because a bakery in Sydney once had a legal case brought against them by a big multi-national food company who have the rights to the word granola. Oh well. It is what it is. Grains, nuts and seeds, sweetened with local honey and toasted in our woodfired oven. We love it. I hope the lawyers do too.
This is different from our Granola in that it contains fruit and nuts (and not quite so sweet). Full of locally grown walnuts, sultanas, currants, figs and almonds it sets you up for the day.
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