PANTRY ESSENTIALS
A RANGE OF QUALITY PANTRY ESSENTIALS INCLUDING FREE RANGE LOCAL EGGS AND OTHER QUALITY BRANDS
500G Pouch
This fully flavoured stock is made the traditional way with genuine Australian grass-fed free-range cattle.
“We roast the bones in small batches, slowly simmer them with our specially selected vegetables and herbs for at least 12 hours, and then reduce the liquid. “
Image and wording courtesy of The Stock Merchant.
Traditional vegetable stock is a clear, flavorful base made by simmering a mix of aromatic vegetables and herbs. Unlike meat-based stocks, vegetable stock offers a lighter, cleaner profile that enhances soups, risottos, and sauces without overpowering other ingredients, and it’s an excellent way to use leftover peelings and trimmings for sustainable cooking.
Rich, restorative, and made the way nature intended — Grass-Fed Beef Bone Broth is much more than a pantry staple.
Heat a mugful for a warming, nourishing drink, or use as a base for soups, stews, risottos, and sauces. Use in place of water in your favorite recipes to instantly elevate flavor and nutrition.
How to enjoy
Morning boost: Sip a hot cup before your morning coffee
Cooking upgrade: Use as the liquid for risottos, braises, or gravy for deeper complexity
Recovery aid: Drink warm after exercise or when you feel a bit under-the-weather to replenish electrolytes and support tissue repair
Rich, nourishing, and deeply comforting, chicken bone broth is slow-simmered from free-range bones and aromatics for a full, gelatinous-bodied stock that’s packed with flavor and natural goodness. Perfect as a sipping broth, a base for soups and risottos, or for adding depth to sauces and gravies. It delivers collagen, minerals, and the kind of savory richness you only get from long, patient cooking. Ready to heat and enjoy or to use as a wholesome kitchen staple.
500G Pouch
This fully flavoured stock is made the traditional way with genuine free-range Australian chickens.
“We slowly simmer the bones with our specially selected vegetables and herbs for at least 10 hours, and then reduce the liquid. The result is a stock with remarkable purity and depth of flavour. Use generously in risottos, stews, soups and more. “
Image and wording courtesy of The Stock Merchant.