For those in the know, 31 degrees is the temperature for tempering couverture chocolate - that point at which chocolate becomes crisp and shiny and doesn't stick to your fingers.
Our family were on holidays at North Stradbroke Island when I received the call. A woman from Toowoomba had done a Google search for 'mulberries' and the results had lead her to us.
Janessa Rutter is onto a winner with her delicious coconut granola range. Introducing her new package design! We're so proud to be able to stock he...
For those in the know, 31 degrees is the temperature for tempering couverture chocolate - that point at which chocolate becomes crisp and shiny and doesn't stick to your fingers.
Since the very beginning we have aimed to minimise packaging and avoid sending coolite boxes, wax cardboard and box cardboard to landfill.
This humble vegie packs a surprisingly powerful punch - it is incredibly versatile to cook with, and boasts an impressive nutrient profile.
Our family were on holidays at North Stradbroke Island when I received the call. A woman from Toowoomba had done a Google search for 'mulberries' and the results had lead her to us.
