Producer in the Spotlight: Stahmann Farms


Have you tried our delicious pecan products from Stahmann Farms in Australia?

Stahmann Farms prides themselves in quality, setting and maintaining the highest standards in their industry. Stahmann Farms Inc. was established in New Mexico, USA, in 1932 by Deane Stahmann Snr. He and his sons, the late brothers, Deane Jnr and Bill Stahmann, planted more than 100,000 pecan trees on a vast property still operated by the family.

In 1965 Deane Stahmann Jnr arrived in Australia with the intention of creating the first commercial Pecan operation in the Southern Hemisphere. He planted trees first at Gatton in Queensland and shortly after at the flagship property Trawalla near Moree in New South Wales.

Spread over 700 hectares and with more than 80,000 mature and highly productive trees, Trawalla's climate is well-suited to Pecan trees, with low pest pressure and near-perfect growing conditions. Stahmann has pioneered the development of insecticide-free farming methods, and continues to employ advanced biological pest control technologies. Stahmann's Trawalla farms produce some of the most sought-after pecans in the world. 

Try Stahmann Farms' favourite pecan recipes here.

Raisin Recipes We Love


Raisins pack so much nutrition in a tiny package. When grapes are dehydrated to produce raisins, the nutrients become more concentrated, making them rich in vitamin B, iron and potassium. These nutrients help support your immune system, lower your blood pressure and regulate your metabolism.

Raisins are a great snack for kids, and they also make tasty additions to all kinds of baked goods, salads and side dishes. Here are four of our favourite classic raisin recipes. Try these at home this weekend!

Soft Chewy Oatmeal Raisin Cookies by Sally’s Baking Addiction  
Classic oatmeal raisin cookies are an all-time favourite treat and this one by Sally’s Baking Addiction certainly sets the bar high, with chewy oatmeal and sweet raisins in a buttery batter, kissed with a touch of cinnamon.

Granola by Alton Brown
The Food Network’s Alton Brown pulls out all the stops with his highly rated granola recipe. This one calls for a full cup of raisins, with lots of added crunch and texture from almonds, cashews and coconut. Try this and you’ll never go back to store-bought granola.

Norma’s Apple Raisin Cabbage Slaw by Just a Pinch  
This super refreshing coleslaw recipe has a lovely sweetness, thanks to the addition of raisins and apple slices. It’s a no-fail way to get kids and adults alike to enjoy their vegetables!

Couscous with Raisins, Pine Nuts and Capers by Emily Han  
Nothing could be simpler than this couscous recipe – all you have to do is boil the couscous and mix it in with sautéed onions and the other ingredients. You’ll have an elegant side dish in no time that will impress your guests.


Joanna Kang

Canihua: Superfood from the Andes


You already know all about quinoa and its multitude of health benefits, but have you heard of its close relation, canihua? The reddish-brown seeds are also a precious ancient super grain, with a common history and similar nutrition profile as the highly sought-after quinoa. It has a nutty flavor, and is slightly milder and sweeter and a little crunchier than quinoa.

Canihua was a staple food for the Inca and Aztec cultures and has been prized in South America for thousands of years. Canihua is grown at altitudes of over 3800 metres in the Andean highlands of Peru and Bolivia, in extreme cold and drought. This resilient plant is one of the toughest crops, growing in conditions where even quinoa may not survive.

Canihua is now a globally recognised superfood. Like quinoa, canihua is exceptionally rich in protein, with a balance of all the essential amino acids. It is also a good source of calcium and zinc, as well as antioxidants and omegas 3, 6 and 9. As an added bonus, canihua is naturally gluten-free, making it a great choice for people with gluten sensitivities.

At less than half the size of quinoa, canihua is a superb source of dietary fibre. A single serving will give you a whopping 60 per cent of your recommended daily intake of iron, four times that of quinoa. They also contain no saponins – the natural coating that gives some other grains soapy, bitter flavour unless washed thoroughly. Hence, there’s no need to rinse or soak canihua before cooking.

To prepare canihua, put in a cup of grains with two cups of water or stock, cover and bring to the boil. Reduce heat to simmer until all liquid is absorbed, about 15-20 minutes. Canihua pairs well with both savoury and sweet dishes. Try it in salads, stir-fries, soups and stews, or simply served as a delicious side dish. 

16 Ways to Eat Pumpkin Seeds


We may still be months away from pumpkin season, but thanks to our convenient pumpkin seed packs you can enjoy these chewy, tasty, super nutritious morsels any time!

With a wide variety of nutrients ranging from magnesium and manganese to copper, protein and zinc, pumpkin seeds are nutritional powerhouses wrapped up in a very small package.


Pumpkin seeds are known to reduce levels of LDL cholesterol, protect against osteoporosis, promote restful sleep and lower depression. Studies have also shown that they can help prevent kidney stone formation, reduce inflammation for arthritis and boost prostate health.

With all these health benefits, we found 16 versatile recipes that will take you from breakfast through to dinner, including a whopping 10 different ways to spice up your plain pumpkin seeds!


Pumpkin Seed Nut Bread by Running to the Kitchen

Pumpkin Maple Pecan Granola by the Minimalist Baker


Baby Spinach, Avocado and Pumpkin Seed Salad by Nigella Lawson

Pumpkin Seed Pesto by Whole Foods Market


Chicken with Pumpkin Seed Sauce by Saveur


Pumpkin Seed Brittle by Epicurious

 All-day Snacks

10 Ways to Spice up Pumpkin Seeds by Chowhound

Go Nuts for Macadamias


When you think of macadamias, Hawaii may come to mind – but they actually come from the land down under! These delicious nuts are native to north eastern New South Wales and central and south eastern Queensland in Australia.

Macadamias are a tough nut to crack, as the saying goes. Containing at least 72 percent oil, they’re encased in a leathery, green husk that splits open as the nut matures. When they fall from the tree, the husk is removed and the nuts are dried. The shell can then be removed using a nutcracker. 

Macadamia nuts are among the fattiest of all nuts, but that’s also what makes them healthy. The majority of the fat in Macadamia nuts is in the form of monounsaturated fatty acids which benefit the cardiovascular system, reducing cholesterol level and help to clean the arteries.

Another health benefit of macadamia comes from their high flavonoid content. Flavonoids help to prevent cell damage and protect our body from environmental toxins. They also convert into antioxidants which destroy free radicals and could protect our bodies from various diseases and certain types of cancer.

 Like other nuts, macadamia nuts contain a good deal of fibre. Eating just 10 to 12 nuts will meet about 10 percent of your daily fibre needs. Macadamia nuts also contain high amounts of vitamin B1 and magnesium, and just one serving nets 58 percent of what you need in manganese and 23 percent of the recommended daily value of thiamin.

Check out our nuts

Cranberry Recipes


The perfect combination of tart and sweet, cranberries are not just delicious – they have one of the highest nutrient and antioxidant contents. Cranberries have many great health benefits, including lowered risk of urinary tract infections, prevention of certain types of cancer, improved immune function, decreased blood pressure and more. Ruby red dried cranberries are a great way to enjoy all these health benefits. Here are some of our favorite cranberry recipes, from cookies and scones to a refreshing salad and delectable baked brie appetizer.

White Chocolate Cranberry Cookies by Trisha Yearwood 

Sweet, creamy white chocolate complements the tartness of cranberries nicely in this super easy recipe.

Cranberry Spinach Salad by Jamie Hensley 

Cranberries are a great way to spice up any salad. Add your favourite protein to this dish to make it a complete meal.

Cranberry Orange Scones by Ina Garten 

Orange zest and juice bring a wonderful fragrance to these scones by the legendary Ina Garten.

Cranberry Nut Granola by Giada de Laurentiis 

This homemade granola recipe packs a punch with both dried cranberries and unsweetened cranberry juice. Mixed with warm cinnamon and maple syrup, it makes for a comforting breakfast.

Cranberry Pecan Baked Brie by Damn Delicious 

This dish is as simple, elegant, and that oozing cheese makes it absolutely irresistible. Just ten minutes of preparation later, you’re on your way to a crowd-pleasing appetizer.

Check out our cranberries!

6 Ways to Enjoy Tahini


Gloriously smooth and with a deliciously nutty flavor, Tahini is made by grinding sesame seeds into a paste and is rich in minerals and a great source of protein and calcium. While its best known use is in hummus, a chickpea-based dip, tahini is super versatile and can transform any dish into a savoury delight. Here are some great recipes for you to try.

Cold Sesame Noodles by Mark Bittman

This refreshing dish is perfect for a hot day. Just mix all the ingredients together and enjoy with your favourite crunchy vegetables.

Tahini and Almond Cookies by Natalie Levin

Yes, tahini can be made into dessert too! If you like sesame and almonds, you’ll absolutely love these melt-in-your-mouth cookies.

Roasted Vegetables with Tahini, Lemon and Za’atar by Alexandra Cooks

Tahini and lemon transform plain ol’ vegetables into delicious, flavourful morsels, perfect for a side dish or salad.

Squash and Farro Salad with Tahini Vinaigrette

Whisked with olive oil and lemon juice, tahini makes a wonderful salad dressing. Try it with your own combination of ingredients.

Roast Chicken with Asparagus and Tahini Sauce

This creamy tahini sauce comes together in minutes and goes perfectly with your favourite protein and vegetables. 

Going Gluten-Free


Whether you’re gluten-intolerant or just giving a new diet a test run, anyone trying to avoid gluten knows it can be tough finding suitable substitutes.

We’re here to help! From bread to flour to pasta, here are some suggestions for alternatives to common wheat-based products. Get creative and try some of these today.

Flour substitutes

Baking without regular wheat flour can be tricky, but flour alternatives are plentiful and when used in the right proportions and treated with care, can taste great. Almond flour, coconut flour and rice flour are just a few options, and can be used with corn starch, potato starch and tapioca starch with great results. Check out Epicurious’ guide to gluten-free baking here.

Bread substitutes

If you’re dying for a sandwich and don’t know what to make it with, consider making a wrap instead with corn tortillas, or using lettuce leaves to pile your sandwich filling on. Rice cakes also work perfectly as a stand-in for crackers, pizza crust, and even bagels.

Pancake and oatmeal substitutes

We all love pancakes for a leisurely breakfast, and you can still have them by replacing wheat flour with cornmeal or corn flour, like in this recipe. How about oatmeal? If you must have your carbs in the morning, consider corn grits instead.

Pasta substitutes

There’s nothing better than a bowl of piping hot pasta slathered in your favourite sauce – and you can still get your fix with rice noodles, or by creating zucchini or eggplant ribbons with a vegetable peeler. Spaghetti squash is also a great alternative – roasted and pulled apart with a fork, it looks exactly like noodles!

Flax Seeds: 5 Health Benefits

Flaxseed was cultivated in Babylon as early as 3000 BC. In the 8th century, King Charlemagne believed so strongly in the health benefits of flaxseed that he passed laws requiring his subjects to consume it. 

Flaxseed is a source of healthy fat, antioxidants, and fiber; modern research has found evidence to suggest that flaxseed can also help lower the risk of diabetes, cancer, and heart disease. Add two tablespoons of flax seeds to your daily smoothie to enjoy these wonderful health benefits.

1. Healthy Skin and Hair

The ALA fats in flax seeds benefits the skin and hair by providing essential fats as well as b-vitamins which can help reduce dryness and flakiness. It can also improve symptoms of acne, rosacea, and eczema.

2. Weight Loss

Since flax is full of healthy fats and fiber, it will help you feel satisfied longer so you will eat fewer calories overall which may lead to weight loss. ALA fats may also help reduce inflammation.

3. Lower Cholesterol

The soluble fiber content of flax seeds trap fat and cholesterol in the digestive system so that it unable to be absorbed. Soluble fiber also traps bile, forcing the body to make more and using up excess cholesterol in the blood.

4. Antioxidant properties

Flax seeds are also packed with antioxidants. Lignans provide us with antioxidant benefits for anti-aging, hormone balance and cellular health. Lignans are also known for their anti-viral and antibacterial properties.

5. Digestive Health

Perhaps the biggest flax seed benefits come from it’s ability to promote digestive health. The ALA in flax can help protect the lining of the digestive tract and maintain gastrointestinal health. It has been shown to be beneficial for people suffering from Crohn’s disease or other digestive ailments, as it can help reduce gut inflammation.

Dried Apricot Recipes

Since apricot season is a mere few months, we like to get our year-round apricot fix from the dried version. Dried apricots are convenient and keep well, and they are a fantastic source of vitamin A, potassium and fibre.

We’ve got all your dried apricot needs covered here with five great recipes for breakfast, snacks, dessert, and even dinner.

Apricot Couscous by Tyler Florence

Dried apricots add a subtle sweetness to this delicious couscous recipe. Serve it as a side to complete an elegant dinner menu.

Chia Pudding with Dried Apricots and Pineapple by Bon Appetit

No time to make breakfast in the morning? This overnight chia pudding recipe allows you to sleep in a little longer! Simply mix the pudding ingredients together the night before and chill, then top with dried fruit in the morning.

Olive Oil Granola with Dried Apricots and Pistachios by Melissa Clark

Sugar and spice and all things nice! This recipe combines sweet apricots with warm cinnamon and cardamom, giving your granola a flavourful twist. 

Lamb Tagine by Simon Rimmer

Apricots aren’t just for dessert – try making this rich, hearty Moroccan lamb tagine for dinner. Don’t worry, you don’t need a traditional earthenware tagine – any pot will do!

Apricot Oat Bars by Giada de Laurentiis

Why settle for store-bought when you can make these delicious treats so easily at home? These apricot oat bars are great for breakfast, dessert, and a portable snack on-the-go. 

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