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Details
Abode Natural Surface Spray is formulated with naturally powerful plant based ingredients to ensure a fresh and hygienic clean. Our multi-surface cleaner is perfect for kitchen bench and cook tops, tables, walls, tiles, appliances, vinyl and many other household and outdoor surfaces - and is microfibre cloth compatible.

Using the old fashioned method of 'saponification' ‐ turning grease and grime into soap which effectively removes it from the surface, our unique formulation does away with nasty chemicals such as coco-betaine, sodium lauryl/ laureth sulphate and ethoxylated ingredients and is designed to leave your surfaces clean with no chemical residue. Also free of damaging harsh fumes and VOCs, it will leaving your house smelling like a home not a hospital.

Ingredients
WATER, ALKYLPOLYGLUCOSIDES, SODA ASH, GRAIN ALCOHOL. PURE ESSENTIAL OILS (LEMONGRASS & GINGER)

Details
Bursting with the citrus flavour of Australian lemon Tea Tree oil and certified organic Stevia extract, Tea Tree Defence will help you to enjoy brushing again. Maximize protection of teeth and gums with all natural botanicals and Coconut oil.
Enjoy naturally whiter teeth with OrganiWhite, the world's most advanced Whitening System. OrganiWhite utilizes certified organic Turmeric and Aloe Vera to whiten teeth gently, safely, and effectively.
Made with 83% Certified Organic Ingredients. 100% Natural Origin.
Ingredients
ALOE BARBADENSIS (ALOE VERA) LEAF JUICE**, ALCOHOL** (SUGAR CANE DERIVED), SODIUM BICARBONATE* (FOOD GRADE), CALCIUM CARBONATE* (FOOD GRADE), XANTHAN GUM* (FOOD GRADE), DECYL GLUCOSIDE* (DERIVER FROM PLANT), AQUA (WATER)*, LEPTOSPERMUM PETERSONII (LEMON SCENT TEATREE) OIL**, STEVIA REBAUDIANA EXTRACT**, MELALEUCA ALTERNIFOLIA (TEA TREE) LEAF OIL**, CITRUS AURANTIFOLIA (LIME) OIL**, CITRUS LIMON (LEMON) PEEL OIL**, EUGENIA CARYOPHYLLUS (CLOVE) BUD OIL**, COCOS NUCIFERA (COCONUT) OIL**, CITRUS RETICULATA PEEL OIL**, AZADIRACHTA INDICA (NEEM) LEAF EXTRACT**, CURCUMA LONGA (TURMERIC) ROOT EXTRACT **, LACTIC ACID*, SODIUM CHLORIDE* (AUSTRALIAN PINK SALT). **MADE WITH 83% CERTIFIED ORGANIC INGREDIENTS *100% NATURAL ORIGIN
Directions for Use
Wet toothbrush with water. Apply Bright Mint Toothpaste to brush. Massage teeth and gums in a circular motion or as directed by your Dentist. Brush for 2 minutes for optimal cleansing and oral health.

Macadamia nuts have a rich, buttery flavor. Roasting or salting the nuts draws out their natural, subtle sweetness and creamy texture. Because the nuts are grown in tropical climates, their flavor profile pairs well with lemon, coffee, and coconut. Macadamia nuts are naturally low in sugar and carbohydrates. They also contain various essential nutrients such as dietary fiber and antioxidants that help reduce the risk or manage conditions like cardiovascular disease, diabetes, and digestive health.

Thyme has an earthy, minty, slightly lemony flavor. Thyme has anti-inflammatory, antimicrobial, and antiseptic properties, which is why it has long been used to help heal cuts, bruises, and scrapes. 5 Products that contain thyme can be applied topically to help speed along the healing process, and consuming thyme helps reduce inflammation in the body.

Eureka lemons have a sour, tangy flavor. The rind (skin) can be used for cooking, salads & can be added to drinks. They’re are an excellent source of fiber to regulate the digestive tract and vitamin C to strengthen the immune system while reducing inflammation.

Lemongrass Powder is made by grinding down dried lemon grass leaves. Ideal for curries, pork, fish & seafood dishes, as well as pickles, soups & breads. 20g pack

The juicing process is quite simple, crushing the fruit and then heating to pasteurise the juice. The juice has no additives and is heated to the lowest temperature possible, in order to retain the inherent nutitional quality of the fruit. 80% pure pear juice, 20% pure apple juice. Once opened, the juice will begin to discolour due to natural oxidisation but retains its value.

Weight / Volume
6x1L
Origin
Victoria
Sold as units
No
Certification
DA
Brand Name
Greenwoods

Our kombucha started from humble beginnings as a home brewed health tonic. Realising the benefits to gut health and overall well-being, we created Herbs of Life kombucha with the aim to craft an organic probiotic brew for all Australians. Our ingredients reflect our Blue Mountains home. We use only the finest all natural, certified organic ingredients with no concentrates and pure Mountain Spring water. Delivering you a healthy, lightly sparkling & delicious kombucha.

Lemon Myrtle – Australian dried organic lemon myrtle combined with the finest quality Blue Mountains Spring water, single origin fair trade green tea & raw cane sugar traditionally fermented with our mother culture. Packed with probiotics, low sugar and naturally carbonated from the fermentation process.

***This is a general guide, and the contents of the box may vary based on availability.
Fruits:
Bananas, blueberries, cantaloupe, grapes, kiwi, lemon, lime, oranges, strawberries, and pineapple.
Vegetables:
carrots, chives, cucumbers, eggplant, green beans, lettuce, olives, potatoes, zucchini.

Below are items recommended for a Low FODMAP Diet. These items are just a guide & can be found on our website.
Protein:
Eggs, firm tofu, plain cooked meats (beef, pork, chicken, fish), tempeh.
Dairy and Alternatives:
Almond milk, lactose-free milk, rice milk, coconut milk, hard cheeses (like cheddar, brie, feta), and lactose-free yogurt.
Grains:
Rice, oats, quinoa, corn flour, gluten-free bread, pasta (made with low FODMAP flours), and sourdough spelt bread.
Nuts and Seeds:
Almonds (limit to 10-15 per serving), macadamia nuts, peanuts, pumpkin seeds, walnuts (limit to 10-15 per serving).
Sweeteners:
Maple syrup, rice malt syrup, table sugar, and dark chocolate.
Condiments and Sauces:
Soy sauce, mayonnaise, and some chutneys.

2 Portions (Approx 140g each)

ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Tunas have firm, thick fillets and make succulent meat substitutes. It is important to know which cut of the tuna you have when deciding how you will cook or serve it raw. The belly of the tuna will have a much higher fat content, this requires much less heat to bring out the flavours. Caution when grilling this cut on the barbeque as the oil may burn leaving an acrid flavour, it is much better to use the back loin, which has a lower oil content. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating. Japanese demand for sushi and sashimi has highlighted some species’ superb eating qualities raw. Grilled or barbecued, tunas are best seared and left rare centrally. Highlight with intense flavours such as charred capsicum, eggplant, balsamic vinegar and olive oil dressings on a bed of bitter greens and aioli, roasted garlic, and Japanese wasabi, soy and pickled ginger. Alternatively, prepare a baked dinner of tuna, with a herbed crust to seal in the flavour and prevent it drying out. To marinate, use lemon, garlic oil, vinegar and fresh herbs. Serve as is (the marinade will “cook” the tuna), or slowly braise or poach as a finishing touch, but be careful not to overcook. Sashimi, carpaccio, or tartare blended with Atlantic salmon is ideal for tuna, married with dill, garlic, lemon and pepper. Tuna is also an excellent dish sliced thinly and briefly dropped into simmering “fish stock” or cooked as an Asian “hot-pot” to each diner’s preference. Invite guests to choose the degree to which they want their tuna cooked—just as they would with a steak.

2 Portions (Approx 140g each)

ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Lings have proven to be popular species for home and commercial cooking because of the large, boned-out fillets and thick steaks, which hold their shape well in cooking. They are lovely tasting fishes with many uses, well suited to grilling, frying, barbecuing and baking. Try baking with a crust of brioche, thyme and lemon zest or prepare as kebabs. Creole, cajun or dusted with blackened spices are suitable styles for cooking ling. Because of its moistness, ling is ideal for puréeing and making into terrines or the “Thai fish cakes”. Alternatively, to exploit the firmness of the flesh, slice into strips and plait with salmon or trout, poach in a good bouillon and serve with a light citrus meunière (lightly browned butter with lemon juice and parsley).

2 Portions (Approx 140g each)

ALL FISH FILLETS ARE SOLD BONELESS, HOWEVER SOME BONES MAY STILL REMAIN, TAKE CARE WHEN CONSUMING.

One of Australia's favourite fish. A tender, white to pinkish flesh and a sweet and mild flavour make snapper a popular and versatile finfish, suited to poaching, steaming, frying, baking, grilling, barbecuing, smoking or sashimi. Try deep frying fillets in batter or crumbs and serve with tartare sauce. Alternatively, leave snapper whole—wings, head and all—score well on both sides, and deep fry. Serve with sweet chilli, coriander and lemongrass dressing for a perfect result. Place slices of fresh ginger, garlic and lemongrass into the cavity of whole snapper, char-grill lightly then bake in a covered container with a small amount of pineapple juice. This provides an interesting combination of flavours. Smoked snapper is excellent for a seafood pie or pasta when blended with a béchamel sauce. Snapper comes in many sizes, making it very versatile. It is excellent as a buffet piece, whole, filleted or as cutlets. Snapper is superb smoked and is also becoming popular for sashimi. Snapper also makes a great base for a seafood terrine or pâté.

2 Portions (Approx 140g each) (Farm Raised)
ALL FISH IS SOLD BONELESS; HOWEVER, SOME BONES MAY REMAIN. TAKE CARE WHEN CONSUMING.

The barramundi is one of Australia’s most popular food fish. It is well known overseas and graces tables of top restaurants around the world. Barramundi yield attractive, boned-out fillets that can be served whole or as cutlets. The large flakes provide good-sized portions, and the firm texture makes it a versatile finfish to work with. Edible parts include wings, frames, cheeks and rib offcuts. Wings are reasonably priced and are very flavoursome - coated in Asian (five spice or Szechuan pepper) or Cajun spice mix (paprika, ground black pepper, onion powder, cayenne pepper, dried oregano and thyme) and deep fried, they make unbelievable finger food or beer snack. The frames and heads can be used to flavour fish stock. Barramundi can be fried, grilled, barbecued, baked, char-grilled or steamed. For excellent results, barbecue and then serve with a dressing of lemon and dill butter sauce, or add to an Asian-style stir-fry. For a distinctly Australian experience, wrap a whole barramundi stuffed with lemon aspen or muntharies in paperbark leaves, then bake. This can be served with lemon myrtle butter and roasted macadamias. The Aborigines traditionally wrap barramundi in the leaves of the wild ginger plant and bake it in hot ashes. Baby barramundi is best served whole (scaled, gutted and cleaned) as it is an ideal plate-sized fish. The delicate skin can be left on during cooking. It is good barbecued or baked, wrapped in paperbark or banana leaves to protect the delicate flesh.

2 Portions (Approx 140g each)

ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Gummy Shark (also called Flake) is one of Australia's premium eating sharks. If buying Flake ensure you ask if it is Gummy Shark, as this is the only Australian shark allowed to be called this. As a smaller shark it has a sweet and delicious flesh, and are popular for their boneless and thick flakes. They have been used for “fish and chips” because they have no bones, but should not be overlooked for barbecuing, poaching, braising and baking. Marinate first in oil and lemon to tenderise the flesh. If you buy whole or catch, and are going to barbecue the shark it is good to remove the skin before cooking, to prevent it shrinking and tearing the flesh. Shark is excellent for children as there are no bones and can be used to make great fish nuggets. The texture of shark also makes it a great ingredient for fish cakes or kebabs. Make good use of the firm flesh and enhance the flavour by cooking slowly with strong tomato and herb sauce. Some sharks can have an amonia smell. A handy tip if you are worried about any ammonia odour in shark flesh can be reduced by soaking it in milk, vinegar and water or lemon juice. If you are concerned ask your fish monger or reject when buying the fish.

2 Portions (Approx 140g each) (Farm Raised)

ALL FISH IS SOLD BONELESS; HOWEVER, SOME BONES MAY REMAIN. TAKE CARE WHEN CONSUMING.

Yellowtail kingfish, the premium member of this group, has a medium to strong, distinct and pleasing flavour. With few bones and a reasonable recovery rate, it is adaptable to all kinds of appetising approaches. It is often sold as cutlets or steaks, but can be cooked whole. The most suitable methods of preparation for yellowtail kingfish are grilling, barbecuing, baking and deep and shallow frying. More recently is has become very popular due to its while succulent flesh for making sashimi. Wrapping in foil helps retain moisture when barbecuing and baking. Because of its flavour and colour, yellowtail kingfish marries well with other finfish, such as tuna, either cooked or served raw. Grilled cutlets or steaks are great for presentation and suit Cajun-style cookery or the flavours of lemon and soy, ginger or chilli—chilli jam marries especially well. Because yellowtail kingfish can be a little dry, the use of a good citrus and garlic marinade prior to cooking will help to retain moisture during the cooking process. The other species listed here can be treated similarly and are ideal cubed and placed on skewers alternately with onion, cherry tomato and capsicum.

2 Portions (Approx 140g each)

Dories are fine table fishes, readily available freshly chilled and frozen all year round. They have succulent, white, sweet and finely textured flesh that can be baked, grilled, barbecued, fried, steamed or poached. Be careful to not overpower the delicate flavour. If baking or steaming whole, use the complementary flavours of tarragon, dill, parsley, thyme or chives. Asian flavours of chilli, coriander and lime are more suitable when frying whole. For fillets to be grilled, herbed butters or oils are suitable and even a salad of fresh dates and orange with parsley is complementary. Roll smaller fillets around prawns or Atlantic salmon, poach and serve with a light, lemon beurre blanc. Dory fillets are delicate and often best coated or wrapped in foil for cooking.

approx. 5 Fillets
ALL FISH IS SOLD BONELESS, HOWEVER SOME BONES MAY REMAIN, TAKE CARE WHEN CONSUMING.

Flatheads are superb table fishes, with finely textured flesh. It can also be steamed, poached, pan-fried or grilled. But many argue it is the best Australian fish for fish’n’chips. The sweet flesh, which can tend to dry out sightly with most cooking methods, is moist, flaky and tender when encased in a light tempura style batter, and served with chips and tartare or mayonnaise. The use of a sauce or marinade will overcome the slightly dry texture sometimes evident in these fishes after cooking. Experiment with baking, barbecuing and poaching or add flathead to a bouillabaisse. Add zest with lemon or dill, tomato relish, balsamic vinegar and garlic. Skinless flathead fillets have a good recovery rate and are well known to most diners.

Our Organic Dehydrated Chicken Bone Broth is made using certified organic ingredients and contains no preservatives, additives or fillers. Just real food ingredients!

Simmered for 30 hours we then dehydrate the broth at low temperature over 18 hours. This ensures that the integrity of the minerals and amino acids and hence the nutritional quality of our broth is retained.

Serving size is 1 heaped teaspoon to 200ml boiled water. This 100g jar reconstitutes to make 5L or 20 cups of nutrient dense liquid gold – incredible value!

Can be used as a health tonic (1-3 cups per day) or as the base for soups, risottos, meat dishes, crumbing mix, smoothies or simply sprinkled over any meal. A great option for busy lives and travel!

Ingredients: Chicken bones, carrot, celery, onion, garlic, ginger, lemongrass, bay leaves, turmeric, cinnamon, pink salt, peppercorns, apple cider vinegar

Brand Name
Tonemade

Certification
NCO

Origin
Victoria


Weight / Volume
100g

Organic, juicy Australian mangoes crafted brewed in small batches with
black tea.