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Eumarrah Hobart |
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TRADITIONALLY FOR RISOTTOArborio rice grains create a light and fluffy texture that absorbs flavours perfectly.HOW TO USE> Traditionally used for risotto, but also delicious in soups and pilaf, paella or creamy rice pudding. > Cook: To cook for...
BARLEYmax REPRESENTS THE NEXT EVOLUTION OF WHOLE GRAIN SUPERFOODS DEVELOPED BY AUSTRALIAN CSIRO SCIENTISTSThis complete, 100% natural, and non genetically modified whole grain contains twice the dietary fibre of regular grains. The unique blend of...
Wheat grain that is harvested while green, then roasted over an open fire. Can be ground into flour.HOW TO USE> Prepare and serve like rice or great in soups, salads, in veg patties/stuffing or as porridge. > Cook: Rinse, place in cold water (1:5) and...
Wheat grain that is harvested while green, then roasted. Whole freekeh takes a little longer to cook than cracked freekeh.HOW TO USE> Serve like rice or great in soups, salads, in veg patties/stuffing or as porridge. Can grind into flour. > Cook:...
DELICIOUS NUTTY FLAVOUR, CHEWIER THAN WHITE RICEMedium grain brown rice is a nutritious wholegrain. The bran layer of the rice is not removed at milling, giving a firmer texture.HOW TO USE> Great in a variety of dishes, and in place of white rice....
A GRASS PLANT GROWN AS A CEREAL CROPMillet has a subtle, slightly nutty flavour and can be easily cooked to be light and fluffy or creamy. A prebiotic food.HOW TO USE> Great for baking, desserts, salads, added to soups and stews or as a side dish in...
A SMOOTHER, CREAMY TEXTUREFine polenta is made from wholegrain yellow maize (corn) that has been finely milled before the bran is sifted off. It gives a smoother and creamier texture than coarse polenta. The name polenta is really the name of an...
AN ANCIENT VARIETY OF WHEAT RELATED TO SPELTA highly nutritious ancient wholegrain with a rich, slightly sweet, nutty flavour and firm chewy bite. The hulled whole grain is grown in Australia. HOW TO USE> Great alternative to rice, plus perfect in...
SHORT GRAIN RICE IDEAL FOR SUSHI MAKINGThis sushi rice is grown and milled in Australia. It has the optimal level of stickiness, a clean flavour and ideal springiness for sushi. The shorter grains encourage longer moisture retention for better...
A UNIQUE NUTTY FLAVOURA traditional Indian rice, Basmati is aromatic and flavoursome. The grains stay separate, and its light and fluffy when cooked. Extremely versatile and can be used in savoury or sweet recipes.HOW TO USE> Perfect with Indian or...
A WONDERFUL COLOUR & GLOSSNot only distinctly different in appearance to traditional barley, its striking mahogany colour develops a rich, glossy sheen when cooked. Black barley has a more vibrantly nutty taste than traditional barley. As a 100%...
NATURALLY SWEET & NUTTY GLUTINOUS BLACK RICEA glutinous rice popular in desserts. It contains more fibre, iron and protein than regular rice, and has a low glycemic index (GI). Cooked grains become sweet, sticky and aromatic.HOW TO USE> Perfect for...
ALSO KNOWN AS BULGUR WHEATBurghul is a Persian word for bruised grain. The wheat has been hulled, steamed and dried, which makes it softer and easier to cook. A light nutty flavour.HOW TO USE> Use to make tabouli salad with parsley, garlic, olive oil,...
ALSO KNOWN AS BULGUR WHEATBurghul is a Persian word for bruised grain. The wheat has been hulled, steamed and dried, which makes it softer and easier to cook. A finer texture variety.HOW TO USE> Fine burghul is great for use in salads. Make tabouli...
ADD SWEETNESS TO BAKED GOODSA hearty mix with rolled grains and seeds. The malted flakes in this mix gives a mild sweetness to baked goods.HOW TO USE> In standard bread recipes, replace up to 1/4 of the flour with 7 Grains Mix to make a malted grain...
LONG GRAIN RICE WITH A DELICATE AROMA & FLAVOURJasmine rice grains will cling when cooked, but are less sticky than other rice varieties. Most associated with Asian cooking, but adds wonderful flavour to other dishes.HOW TO USE> Great served with...
LARGER & MORE PASTA LIKE THAN OTHER COUSCOUS VARIETIESUsed in many traditional Middle-Eastern and Arabian dishes. Moghrabieh is a form of rolled semolina, like couscous, but it is much larger. Great texture and flavour.HOW TO USE> Great used in place...
AN ANCIENT GRAIN CULTIVATED FOR THOUSANDS OF YEARSAmaranth was prized by the Aztecs for its high nutritional value. Its rich in protein, iron, fibre and lysine. Technically its a seed, not a grain. Firm texture and slightly earthy, nutty flavour. Great...
A HEALTHY WHOLE GRAIN Barley is a low GI cereal grain with a rich nut-like flavour and can be used in a variety of ways. HOW TO USE > Use in soups, stews, hot pots, bakes, salads (makes a yummy tabouli), and as a nutritious porridge. Also good...
WHOLE RYE GRAINS THAT HAVE BEEN CRACKEDA rich and hearty versatile grain with an earthy flavour. High in protein and fibre.HOW TO USE> Usually added to bread recipes for added texture and taste. Mix with rye flour to make pumpernickel bread. > Cook as...
DELICIOUS NUTTY FLAVOUR, CHEWIER THAN WHITE RICEMedium grain brown rice is a nutritious wholegrain. The bran layer of the rice is not removed at milling, giving a firmer texture.HOW TO USE > Great in a variety of dishes, and in place of white rice....
A GRASS PLANT GROWN AS A CEREAL CROPMillet has a subtle, slightly nutty flavour and can be easily cooked to be light and fluffy or creamy. A prebiotic food.HOW TO USE> Great for baking, desserts, salads, added to soups and stews or as a side dish in...
A GRASS PLANT GROWN AS A CEREAL CROPCoarsely ground hulled millet, suitable for porridge and gluten-free recipes. Millet has a subtle, slightly nutty flavour, and a lovely light texture. A prebiotic food and easily digested.HOW TO USE> Ideal for a...
Organic 
GMFree 
Gluten Free Ingredients 
Dairy Free 
No Refined Sugar 
Vegan 
Tasmanian 
Raw 