Start with simple,
good food

Fresh figs at their best: quartered and served with tea tree honey and cracked black pepper. A 30-second seasonal snack that’s perfect for cheese boards or quick bites.

Chef Ian shares how he discovered Lupins for Life through ABC Landline - and why Aussie-grown sweet lupins (flour, flakes, crumb, semolina and kibble) are a game-changing pantry tool for gluten-free, high-protein, high-fibre cooking.

Spice Lab is Chef Ian’s purpose-built herb and spice range created with Cherie from Sugar & Spice — blends that earn their pantry space by doing more than one job. Simple pinch-by-pinch flavour, made easy.

Drunken Sailor is the cult-favourite range people discover for the cheeky labels — then fall in love with for the bold, small-batch flavour. These are multi-use pantry tools: glazes, dressings, burger sauces, cheese-board heroes and weeknight “chef shortcuts.”

Meet Lisa from Saucy Wench and discover why her Asian-inspired sauces are pantry multi-taskers—perfect for marinades, dressings, dips and finishing drizzles, not just “Asian nights.”

A short-season summer treat from Stanthorpe: doughnut peaches. Chef Ian shares how to choose them, plus a 5-minute grilled peach dessert with vanilla ice cream and Lirah Fig Balsamic.

A bright Vietnamese prawn and mango salad using peak-season mangoes, fresh herbs and vermicelli, finished with lime and Pandaroo Vietnamese dressing—light, refreshing and perfect for summer.

Peak-season sweet corn with a smokey miso butter twist. Air-fried until blistered, then finished with Drunken Sailor Smokey Chipotle Honey for a sweet-savoury glaze.

Spring asparagus made simple. Chef Ian shares his easy trimming and steaming method for bright, crisp spears, finished with hollandaise and black pepper—plus a quick BBQ option.

Sleek, one-handed electronic salt and pepper mills with adjustable grind settings, premium grinding mechanisms, and a comfortable non-slip grip—built for everyday use.