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We’ve only just discovered the saying ‘bachelor’s handbag’… who knew?! 😂⁠
Safe to say we’re now fully obsessed with all the chicken-in-a-bag recipes doing the rounds.⁠
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Have you tried one yet? Let us know 👇
Think all avos are the same? Think again.⁠
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Hass⁠
Dark. Bumpy. A little dramatic.⁠
Soft, creamy & born to be smashed on toast.⁠
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Shepard⁠
Smooth. Green. Calm & collected.⁠
Stays green even when ripe & keeps it together in salads.⁠
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One is messy brunch energy.⁠
One is organised lunchbox energy.⁠
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Which team are you? 👀🥑
School holiday dinner idea 🍍🥢⁠
Sweet & Sour Pork by @simple.home.edit⁠
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Easy. Fun. Guaranteed empty plates.⁠
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What you’ll need:⁠
• 600g pork scotch fillet, diced⁠
• 1 tbsp soy sauce⁠
• 1 tbsp garlic (minced)⁠
• 1 tsp ginger (minced)⁠
• 1 egg⁠
• ½ cup cornflour⁠
• 1 brown onion, diced⁠
• 1 red capsicum, diced⁠
• 1 green capsicum, diced⁠
• ½ cup pineapple chunks (juice reserved)⁠
• Oil for frying⁠
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Sweet & Sour Sauce:⁠
• 1 tbsp cornflour + 1 tbsp water⁠
• 1 tbsp soy sauce⁠
• ¼ cup brown sugar⁠
• ¼ cup pineapple juice⁠
• ⅓ cup apple cider or rice wine vinegar⁠
• ⅓ cup tomato sauce⁠
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How to make it:⁠
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1️⃣ Marinate the pork⁠
Mix pork with soy sauce, garlic & ginger. Let it sit while you prep everything else.⁠
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2️⃣ Coat it⁠
Add egg & cornflour to the pork. Toss until sticky & coated.⁠
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3️⃣ Fry⁠
Cook in batches in hot oil for 5–6 minutes until golden & crispy. Set aside.⁠
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4️⃣ Cook the veggies⁠
In the same pan, sauté onion & capsicum for 1–2 minutes.⁠
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5️⃣ Make it saucy⁠
Mix sauce ingredients together. Pour into the pan & cook until thick & glossy.⁠
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6️⃣ Bring it together⁠
Add pork & pineapple back in. Toss to coat.⁠
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Serve with jasmine rice & a sprinkle of sesame seeds.⁠
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Better than takeaway & perfect for hungry kids these holidays 😄
We have been and always will be, huge supporters & lovers of @nutranaturals ⁠
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Australian owned, natural & organic, family friendly, science backed, easy & delicious. It’s a brand we genuinely love having on our shelves.⁠
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Pop in store & explore the range for yourself 🌿✨