Highly authentic premium Australian native products. Bringing 60,000 years of goodness into homes for everyday enjoyment and wellbeing. 

Indigiearth produced a wide range of premium Australian native foods, confectionary, native jams, chutneys, beverages and supplier of wild harvested sustainable native cooking ingredients. 

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Tahina (noun) is a paste made from sesame seeds, most familiar to many as the base ingredient for hummus. However, this Middle Eastern creamy paste has countless applications. It is particularly delicious alongside the delectable green or red falafels made by Melbourne-based company and namesake, Tahina Goods. 

As an extension of their incredibly popular Middle Eastern Tahina Bar in Northcote (Melbourne), founders Roy Sassonkin and Natalie Powell have spent years perfecting their falafel and sauce recipes to give customers a taste of their street food flavours at home.

Tahina Goods falafels are produced free from artificial flavours, colours and preservatives with a focus on recipes developed from fresh, healthy ingredients. Packaged beautifully in easy-to-grab take-home packs, the falafels are gluten-free, a breeze to prepare and perfect combined with salads, in wraps or pita pockets or added to a platter.

The herbaceous, aromatic and zesty Green Falafel is a blend of chickpeas, parsley, coriander and mint. Equally appealing, the Red Falafel is a vibrant blend of activated chickpeas, red capsicum and brown onions with smoked paprika, red chillies and cumin. Made by hand, with a combination of locally-grown ingredients and spices from abroad, the falafels are a dynamic variation on the traditional falafel. 

A star accompaniment is the Zhoug sauce. Based on the traditional Yemeni hot sauce, the Tahina Goods version boasts a flavour bomb combination of pickled heirloom Shifka chillies, green chillies, garlic, cumin and extra virgin olive oil with a lavish amount of fresh coriander and parsley, elevating both the flavour and colour.  

A bonus in foodservice preparation that ensures efficiency, Tahina Goods falafels are baked in the oven for 15 minutes, rather than fried in oil, making them even more appealing for busy chefs. The method maintains falafels that are moist on the inside and crispy on the outside, perfect for placing alongside hummus and Zhoug!

Learn more about Tahina Goods here: www.tahinagoods.com.au

Easy to cook and a joy to eat, Tahina take-home goods are made by hand, with care, in Melbourne

Luscious Middle Eastern street food at home

As conscious consumers seek to find Australian-grown ingredients that meet their need for high nutritional content and flavour, the versatility of nuts and seeds is undoubtedly a popular choice. Pepo Farms is at the forefront of the production of high-quality Australian nuts and seeds. Nestled along the Great Alpine Road in northeast Victoria, the Pepo Farms landscape is both stunning and agriculturally viable. 

The aesthetic farmland in the Ovens Valley is home to rows of heirloom pumpkins, sunflowers, walnut trees and a sprinkling of hazelnut trees. With an emphasis on sustainability and innovation, the farm has pioneered pumpkin seed growing in Australia.

Sporting acres of nutrient-dense soils, Pepo Farms is perfectly suited to grow healthy, heirloom pumpkins ideal for the harvest of their big dark green seeds. Utilising an innovative custom-built harvester, the pumpkin seeds are separated from the flesh at the time of harvest. The seeds are then washed, dried and prepared for a multitude of seed flavour variations, as well as turned into high protein flour or pressed into what’s known as the “green gold” pumpkin seed oil. 

The unique nature of these Australian-grown pumpkin seeds should be differentiated from the commonly known and imported pepita. Pepitas are pumpkin seeds that are de-husked either mechanically or chemically before they become edible. Whereas, the Pepo Farms pumpkin seeds are derived from pumpkins in which the seed is already green and without the husk.

For chefs that value Australian-grown ingredients, the choice to select pumpkin seeds over pepitas is straightforward and the range of flavours offered by Pepo Farms provides endless variations of culinary applications. In addition, it’s the savoury pumpkin seed oil that can elevate dishes and bring a new dimension to a menu.

Meeting the growing demand for agritourism, the Farm Shop is open to visitors and acts as an education centre through its seed and nut cellar-door tasting. Pepo Farms range also includes a selection of hazelnuts, sunflower seeds and walnuts.

Learn more about Pepo Farms here: www.pepofarms.com.au

The first and only producers of pumpkin seeds in Australia are proud to be a farm-to-plate company that produces pumpkin seeds for eating and a range of other seeds, nuts, oils and flours.

Pepo Farms: home to Australian-grown pumpkin seeds, and nuts, oils and flours

I would happily put fresh figs in everything when they’re in season. I remember helping out with the menu at Eat Me years ago, before it was too grown up to have me playing in the kitchen, and it happened to be fig season when I was working on the recipes. The most amazing fresh figs were coming in to Bangkok from one of our Australian suppliers and it was only when my brother suggested we didn’t need to have a ‘Fig Festival’ that I realised I’d added them to so many dishes, both sweet and savoury. Oops. I might have a bit of a fig blindspot it seems. I’m ok with it though. Mostly because we have 5 fig trees on our hill and when they are all offering up their jammy bounty at once, I’m grateful for my fig based single-mindedness.

I remember living in Sydney and happily paying $3 per fig just to get my fix, so having them in abundance is something that never gets old. There’s the unmistakable taste and texture of a perfectly ripe fig, but the colour palette is also something I’m constantly in awe of every time I split one open. So. Beautiful. This salad is as much about the visuals of all those deep purple tones coming together, as it is about how deliciously the individual flavours hold hands. It might also be a chance to remember just how good pearl barley is too; such a satisfying, spongy little grain, and so often forgotten.

I use roasted carrots from my Weekly Roast, so they’re not usually hot, but at room temperature. It wouldn’t really matter either way, so don’t panic if you’ve just roasted them and would like to go with a warm version of this salad. In that case, I’d probably make the pearl barley warm too.

If you haven’t included carrots in your Weekly Roast, pre heat the oven to 200C.

Scrub the carrots rather than peel them, and cut into halves lengthways. You want roughly the same sized pieces so they roast evenly.

Put the carrot halves into a deep sided baking pan and drizzle with 100g olive oil. Season with salt and pepper and cover with foil before putting in the oven to bake for 30 minutes.

After 30 minutes remove the foil and give the carrots a bit of a stir through to coat with olive oil from the bottom of the pan. Continue to roast the carrots, uncovered for a further 30 minutes, or until tender.

On a medium sized platter, layer the pearl barley, radicchio leaves and roasted carrots. Add the fresh fig haves and grapes, along with the fresh herbs.

Mix the dressing together by combining the olive oil and balsamic with the Za’atar and salt.

Pour the dressing over the salad and serve immediately.

Recipe extract from 'A Plant-Based Farmhouse' by Cherie Hausler 

Signed copies are available online from Booktopia

'I'm thrilled by this beautiful book. Cherie's recipes are bursting with flavour and creativity. I hope you enjoy it as much as I do.' Maggie Beer

Enjoy exclusive access to this stunning recipe from the cover of Cherie Hausler's new cookbook, A Plant-Based Farmhouse

Cherie Hausler's Purple Carrot, Fig and Pearl Barley Salad 

In recent years, the culinary world has been captivated by black garlic, renowned for its sweet, umami-rich flavour and health benefits. Leading the charge in this rapidly expanding industry is Australian-owned Garlicious Grown who are recognised globally as pioneers in the development of black garlic. 

Founded by Jenny Daniher and Cathy Owen, friends with backgrounds in science and farming, they set themselves the challenge of crafting flavourful, nutrient-dense black garlic. After 12 months of rigorous experimentation, they perfected a commercially viable method utilising an Italian purple variety. Sourcing only premium Australian-grown bulbs, the freshly harvested produce is hung to heighten its flavour as moisture naturally descends from the stalks to the cloves. Meticulous cleaning precedes a slow-cooking technique that oxidises and caramelises the garlic using precise temperature and humidity control, all achieved without the use of preservatives or additives. The result: moist, plump cloves of pure, unadulterated black garlic goodness.

Garlicious Grown offers an award-winning range of products designed to maximise flavour and minimise wastage. This includes convenient options of individual peeled and unpeeled whole black garlic cloves, paste, aioli, white balsamic dressing, and Caesar dressing.

Not only is black garlic praised as a health product but it adds an intense flavour bomb to the plate. Chefs love the versatility of using it to elevate plant-based menu items as well as intensify sauces, meats, and seafood dishes. Garlicious Grown black garlic is gluten-free and vegan friendly, as is the black garlic white balsamic dressing. The aioli and Caesar dressing both contain eggs. These products are readily available to leading Australian chefs, providing convenient solutions that enhance efficiency in the kitchen without sacrificing taste.

Garlicious Grown stands as a beacon of excellence, offering premium Australian-grown black garlic products that embody the essence of quality, sustainability, and culinary creativity. Discover how Garlicious Grown can ignite culinary innovation on your menus today! 

Garlicious Grown stands at the forefront of Australia's garlic industry, offering a premium range of black garlic products that elevate culinary experiences to new heights.

Garlicious Grown: Pioneers of Premium Australian Black Garlic Products 

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Indigiearth 

Central, NSW

Indigiearth is Aboriginal owned and operated award winning business, founded and operated by Sharon Winsor, Weilwan woman from North West NSW. 

Indigiearth

Indigiearth is Aboriginal owned and operated award winning business, founded and operated by Sharon Winsor, Weilwan woman from North West NSW.

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Luscious Middle Eastern street food at home

Pepo Farms: home to Australian-grown pumpkin seeds, and nuts, oils and flours

Cherie Hausler's Purple Carrot, Fig and Pearl Barley Salad

Garlicious Grown: Pioneers of Premium Australian Black Garlic Products

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