Products

These crunchy little sunflower seed bites are the perfect snack for everyone and every occasion. Earthy rosemary with a pinch of salt, Fodbods’ Rosemary Sea Salt Nibbles are perfect on a cheeseboard, nibbling or even crushed up and eaten as a dukkah. 

Each pack has 4x 25g serves. They're very filling and very high in fibre ;)

Key benefits:

• Australian made
• 100% natural and sustainable ingredients
• Plant based and gluten free
• Free from all common allergens (nuts, soy, dairy, eggs, sesame)*
• High in fibre to support digestion
• Low FODMAP (no tummy aches or bloating)

Ingredients: Sunflower Seeds, Buckwheat Flour, Sunflower Oil, Rice Malt Syrup, Chia Seeds, Salt, Rosemary Powder, Pepper, Xanthan Gum

  *Allergen warning: Manufactured in a facility that also processes Peanuts, Tree Nuts and Sesame.

Treat your tastebuds to the juiciest, fruitiest, tastiest gummy snakes in the biz! Each box packs 12 bags of gummy snakes (50g) that contain a fruity mix of passionfruit, raspberry, and blackcurrant...

Description

Bring the party to your tastebuds with our delicious Party Mix! Each box contains 12 bags (50g), a mix of Milk Bottle, Pineapple and Raspberry gummies.

Dive into the fruity deliciousness with our Raspberry Gummy Frogs! Each box contains 12 bags of raspberry frogs (50g), that are bursting with juicy raspberry flavour in every bite.

Description

Bring on the sour power with our Sour Cola Gummy Bottles! Each box contains 12 delicious bags of sour cola bottles (50g) with a delicious dose of lemon and cola flavour.

Description

Enjoy the tangy twist with our Sour Peach Hearts! Each box contains 12 delicious bags of sour peach hearts (50g) bursting with a juicy and fruity peach flavour, coated with a layer...

Description

Experience the sour punch with our Sour Vegan Bears! Each box contains 12 delicious bags of sour bears (50g) and contain a mouth-watering mix of sour-coated green apple, raspberry and lemon gummy...

Description

Savour the berry deliciousness our Strawberry & Cream Gummies! Each box contains 12 bags (50g), made with a dreamy mix of sweet strawberries with rich creamy flavours.

Description

Little fat pasta shells made from organically produced durum wheat grown in Italy. They have excellent flavour and texture and cook to a perfect al dente.

500g

From the pioneers of the Italian Organic Movement. This long thin durum wheat pasta is made using methods unchanged for generations. It has good flavour and texture and cooks to a perfect al dente in 7 minutes.

The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that helps sauces to cling to it.

Perched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.

When Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.

The quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.

More than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.

500g

These short ribbed pasta tubes are made from organically produced durum wheat grown in Italy.

The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that helps sauces to cling to it.

This wholemeal spaghetti is made from durum wheat flour with the bran left in to create a wholemeal pasta that pasta cooks to a perfect al dente. Perfect with prawns sautéed with garlic and fresh chilli - toss through the pasta with fresh lemon juice and Girolomoni Extra Virgin Olive Oil.

Perched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.

When Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.

The quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.

More than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.

500g

A slightly thicker noodle than traditional spaghetti, Girolomoni spaghettoni is a long durum wheat pasta is made in Italy using methods unchanged for generations.

The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that helps sauces to cling to it.

Cook in plenty of boiling, salted water for 11 minutes and blend through your favourite Sabato pasta sauce.

Perched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.

When Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.

The quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.

More than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.

Organic artisan pasta made with semi-whole durum wheat semolina. Bronze extruded to create a rough surface that holds sauce. Perfect for creating a simple nutritious meal that does not compromise on taste.

Try with Callipo tuna, capers, lemon and extra virgin olive oil.

Perched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.

When Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.

The quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.

More than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.

1kg

Finely milled high grade, soft wheat flour, from organically grown Italian wheat. '00' flour has a higher gluten content and fine texture which is perfect for pasta - especially pasta dough for filled pasta where a smooth delicate texture is required.

The Italians swear by it for cake and biscuit making. We recommend using it in recipes that call for all purpose flour.

Perfect for pasta, pizza, bread and baking.

500g

No pre-cooking needed, each packet contains at least 27 sheets of pasta. Use in your favourite lasagne recipe.

Perched on a hill overlooking the rolling countryside that surrounds the town of Isola del Piano, sits a 600-year-old monastery that today serves as a proud and symbolic headquarters for Girolomoni. Previously known as Montebello, this range has been renamed in honour of the founder of the co-operative that produces these top-quality products.

When Gino Girolomoni, then the young mayor of the nearby town began renovations in the 1970s, the area was desolate and alienated. Farmlands had been left to waste, and whole generations had moved to the cities. Patiently however, Gino began to promote initiatives hoping to provide the region with a sustainable economy using traditional organic farming methods. The monastery renovations were completed, and abandoned farmhouses were used to house local farmers while they learnt about organic methods and sustainability. Eventually a mill, a pasta factory and a wooden storehouse were built to accommodate the growth that this pioneering co-operative was generating.

The quality of wheat is key and the area around Isola del Piano is ideal for pasta due to the careful rotation of crops throughout the seasons. This means the soil is always in a condition to produce healthy cereals. Spring water from the hills above the fields is used and some varieties of pasta are bronze extruded to give a coarse feel that adds texture and holds sauce when cooked. In the world of organic pasta production, patience is everything.

More than thirty years on, the Girolomoni brand and the surrounding region have become synonymous with organic farming and Gino Girolomoni is recognized as a pioneer of the organic movement in Italy. The co-operative has continued to grow with over thirty local farms joining and following its principles.

A versatile truffle seasoning that is perfect for seasoning hot and cold dishes. The final touch for all truffle recipes.

Giuliano Tartufi (tartufi meaning truffles) is the lifelong passion project of Giuliano Martinelli, who as a child, would go into the woods every morning with his trusty dog sidekick to hunt for truffles. Since 1991, Giuliano has devoted himself entirely to sourcing and processing fresh truffles, from a small laboratory in Pietralunga, in the Umbria region of Italy, using refined, artisan methods.

He handpicks the best truffles from a select network of truffle hunters throughout Italy, bringing only the highest-quality black and white truffle products to the market. The company's staff has thirty years of experience and produces a wide range of truffle specialities, including whole, sliced or minced truffles and truffle pastes, butters and powders.

Giuliano Tartufi's goal is and always has been, to share their passion for Italian truffles and the culinary traditions of Umbria, with the world.

Unlike other glazes on the market, which have only 20% grape content and are artificially thickened, this contains 39% grape. It is a thick, tangy and syrupy glaze. Use freely on just about everything, including strawberries, of course.

The Giusti family have been producing balsamic in the traditional way in Modena since 1605. They are the oldest and most awarded producer of balsamic and have an unrivalled collection of antique barrels still in use.

Giusti select good quality Trebbiano and Lambrusco grapes and slowly reduce the grape juice in copper kettles until it is thick, dark and sweet. Unlike industrially produced balsamic vinegar, Giusti do not use pressurisation to speed up the reduction process. It is a labour of time and patience.

Giusti add only good quality wine vinegar to the cooked grape must, and then age it in traditional barrels of various woods - juniper, cherry, oak, ash, and mulberry. Each wood infuses the balsamic with its own unique flavour and aroma. Giusti have over 1000 barrels in use - 600 of which are over 200 years old. Many industrial producers have only a few barrels and large, stainless steel silos.

As the balsamic ages, it ferments, and the liquid evaporates. Each barrel is then topped up with balsamic from another barrel of different wood. Because each barrel contains a blend of vinegars from other barrels, it is impossible to determine the age of the balsamic in any one barrel.

For Giusti’s specially dispensed reserve balsamics, they are in a unique position where they can extract small quantities from their very old reserves. Here Giusti can be quite sure of the minimum age of the must as when these barrels are topped up, they are done so only with older vinegar, not young must. Due to the blending process, these reserves will also include must that is older than the specified age. Other producers do not have these ancient barrels and reserves. Gisuti are meticulous in their blending process and track everything; for them producing balsamic is a craft, not just a commercial enterprise.

Giusti Bordolese is a quality, traditionally made balsamic aged in ancient oak barrels with cooked must and wine vinegar, infusing the balsamic with its own unique flavour and aroma.

Giusti Bordolese is a quality, traditionally made balsamic aged in ancient oak barrels with cooked must and wine vinegar, infusing the balsamic with its own unique flavour and aroma. Slightly thicker than its predecessor, Giusti Premio, Bordolese presents slight acidity with a bouquet of woody and spicy notes, resulting in this fabulous “black gold” of Modena. Use in dressings, drizzle over caprese salad, omelettes or in sauces.