Basmati rice (65%), Australian natural sultanas, roasted cashews, fried shallots (vegetable oil), cassia stick, spices, red lentils and black pepper, salt and bayleaves. ALLERGENS: Cashews

Ingredients made on production line that also produces products containing nuts, spices, soy and lentils.

NO ARTIFICAL COLOURS, FLAVOURS, PRESERVATIVES OR MSG ADDED

When prepared

Servings per packet: 4
Serving size: 200 grams

Do not stir rice when cooked, as rice grains will break. Cook spices over low heat as they can burn easily. Have all ingredients prepared and ready for cooking. Add fresh chilli for an extra kick!

Satay Peanut Curry Recipe

Ingredients needed:

1 jar SATAY PEANUTS CURRY PASTE

1 Kg of your choice of protein or vegetables

1 onion

1 can (400ml) of coconut cream

Chilli (optional)

A handful of coriander

Lime to garnish

Method:

1. Heat oil in a pan over medium heat, add onion and cook until soft and lightly golden.

2. Add protein or vegetables and shimmer for 5 minutes.

3. Reduce heat to low flame, add curry paste and chilli along with coconut cream, still well.

4. Stir for 5-10 minutes until sauce is thick; or until the protein or vegetables are tender.

5. Garnish with coriander and a squeeze of lemon juice.

Peanut butter lovers, we got you covered.

Onion, tomatoes, raw sugar, Australian canola oil (GMO free), peanuts 17%, lemongrass, ginger, fresh roasted spices, salt, turmeric powder, chillies and vinegar. Product does not contain shellfish or fish sauce.

Ingredients made on production line that also prodcues products containing nuts, spices, soy and lentils.

When prepared

Servings per packet: 8
Serving size: 30 grams

Add on absolutely anything. Pizzas, wraps, burgers or your favourite cheese toastie. Excellent served on grilled chicken satays, BBQ meats or tofu skewers. This sauce is excellent as a marinade or stir-fry with meat, vegetables or noodles. Mix with 1 cup of yoghurt or coconut yoghurt for a delicious dip or salad dressing. The perfect sauce for a delicious gado gado salad. Moreish on its own or dolloped on top of absolutely anything you desire!

Mango (62%), raw sugar, vinegar, sultanas, ginger, water, garlic and chilli powder. Ingredients made on a production line that also produces products containing nuts, spices and lentils.

Ingredients made on a production line that also produces products containing nuts, spices and lentils.

When prepared

Servings per packet: 6
Serving size: 33.33grams

Mix with yoghurt or mayo and drizzle on salads or roasted vegetables. Excellent addition in a mango chicken curry. Serve with cream cheese, plant protein, cold meats, bbq meats or your favourite grazing cheese platter.

Thai Green Curry Recipe

Ingredients needed:

1 jar THAI GREEN CURRY PASTE

1 kg of your choice of protein, tofu or vegetables

1 can (400ml) of coconut milk

1 tbsp of fish sauce or soy sauce

1 fresh lime

A handful of fresh basil

Coriander to garnish

Method:

1.Sauté protein or vegetables along with the paste in a saucepan until golden brown.

2. Add coconut milk, 1/2 cup of water, fish sauce or soy sauce.

3. Cook over medium heat for 15 minutes until ingredients are cooked to perfection.

4. Garnish with a squeeze of fresh lime, handfuls of basil and coriander.

Serve decadently over steamed rice or your favourite noodles. A paradise in Thailand awaits you...

Onion, tomatoes, Australia Canola Oil (GMO free), raw sugar, lemongrass, garlic, galangal, coriander, basil, salt, chillies, fresh roasted spices, black pepper, turmeric powder, vinegar and kaffir lime.

Product does not contain shellfish or fish sauce.

When prepared

Servings per packet: 8
Serving size: 30 grams

Add a few tablespoons of our paste to your favourite noodles or stir-fry to create a fresh tasty dish. Mix paste with coconut yoghurt for a delicious dip to be drizzled over grilled prawns or vegetables.

Add a dollop of coconut oil and fresh spinach for a decadently green curry.

Add a few dollops to your next stir fry for a thalicious flavour boost.

Vegan option: Substitute meat for tofu and veggies. Eggplant, corn, capsicum, snow peas, broccoli, cauliflower are great vegetable additions to this curry. Add the veggies in varying times, to create different texture profiles in your curry.

Laksa Curry Recipe

Ingredients needed:

1 jar LAKSA CURRY PASTE

500g of your choice of protein, tofu or vegetables

1 can (400ml) of coconut cream

3 cups of chicken or vegetable stock

1 tbsp of soy sauce, fish sauce or belacan (dried shrimp paste)

A hand full of fresh coriander, mint, chilli

Lime to garnish

Method:

1. Sauté protein or vegetables along with the paste in a large saucepan until golden brown.

2. Add coconut cream, stock, soy sauce, fish sauce or belacan and bring to boil for 10 minutes until ingredients are cooked to perfection.

3. Pour over your favourite noodles.

4. Garnish with handfuls of coriander, mint, chilli and a squeeze of lime.

Rejoice these flavours!

Tomatoes, Australian canola oil (GMO free), onion, lemongrass, water, garlic, radish, galangal, ginger, salt, raw sugar, chillies, vinegar and turmeric powder

When prepared

Servings per packet: 8
Serving size: 30 grams

Dollop a few tablespoons of our paste to your favourite fried rice or noodles for an extra flavour kick. Marinade your protein or vegetables for a Malaysian twist or stir through some coconut yoghurt for a delicious dipping sauce. Create a delicious tempeh curry with the laksa paste and serve with steamed. Add extra coconut cream or stock for milder kid friendly version and add pasta shells. Add to your pumpkin soup for a spicy kick.

Butter Chicken Recipe

Ingredients needed:

1 jar BUTTER CHICKEN CURRY PASTE

1 kg of chicken, plant-based protein or vegetables

1 can (400ml) diced tomatoes

1 cup of fresh thickened cream or coconut cream

1 tbsp tomato paste

1 tbsp of butter

A handful of Fresh coriander

Whole nuts to garnish

Method:

1. Sauté protein or vegetables along with the paste until golden brown.

2. Add tomatoes, cream, tomato paste and butter and cook over medium heat for further 20 minutes until ingredients are cooked, tender and sauce thickened.

3. Garnish with fresh coriander and handfuls of whole nuts.

4. Serve hot over steamed rice or with some tasty garlicky naan bread.

Even your Indian friends will be impressed!

Onion, tomatoes, Australian canola oil (GMO free), water, garlic, raw sugar, salt,  ginger, turmeric powder, fresh roasted spices, vinegar, chillies and black pepper. 

When prepared

Servings per packet: 8
Serving size: 30 grams

Butter Chicken Roast- add all the ingredients into a roasting pan with potatoes, chickpeas and vegetables for a one pan oven-roast. Excellent served with roti wraps, salad and yogurt raita.

Vegan option: Replace chicken for chickpeas, mushroom, eggplant or veggies for a hearty Indian curry.

Dairy free option: substitute butter and fresh cream for coconut oil and coconut cream. 

Add tablespoons of the paste to your favourite meatball/kofta recipe for juicy results. Mix paste with yoghurt and tomato paste to create a delicious tandoori marinade for your favourite ingredients. Slow cooker, oven and very kid friendly...

Australian yellow split mung beans, spices, red lentils and black pepper, salt, cumin seeds and garlic. Ingredients made on a production line that produces products containing nuts, spices and lentils.

NO ARTIFICAL COLOURS, FLAVOURS, PRESERVATIVES OR MSG ADDED

When prepared

Servings per packet: 4
Serving size: 300 grams

Made in Western Australia from premium imported and local ingredients

Cooking time varies on the desired texture of the lentils you prefer. For extra creaminess cook for a further 5 minutes. Replace veggies with either fish, lamb or chicken for a lentil curry feast.

Nasi Goreng Balinese Curry Recipe

Ingredients needed:

1 jar NASI GORENG BALINESE PASTE

500g of your choice of protein, tofu or vegetables

4 cups of cooked rice

2 tbsp of kecap manis (sweet soy sauce)

A handful of fried shallots

A handful of fresh coriander

Chilli to garnish

Method:

1. Stir-fry protein or vegetables along with the paste in a wok or large frying pan.

2. Add cooked rice and kecap manis.

3. Cook for 10-15 minutes until rice is evenly coated and cooked throughout.

4. Top rice with a fried egg (optional) and garnish with fried shallots, chilli and coriander.

Spice up with flavours of Bali island paradise in your home.

Tomatoes, onion, Australian canola oil (GMO free), lemongrass, water, radish, garlic, raw sugar, vinegar, salt, ginger, black pepper, turmeric powder and chillies.

When prepared

Servings per packet: 8
Serving size: 30 grams

Stir fry with fresh Asian greens such as bok choy and gai lan and lash over sesame oil and soy sauce for an easy side dish.