A smokey eggplant dip, add it to a mezze platter or use with veges & pita.

A unique sweet preserve, perfect on toast or scones.

Like a classic miso, a great addition to sauces, soups or glazes.

A savoury Filipino sauce, use in place of tomato ketchup.

Sprinkle on anything for an extra burst of flavour.

Use as a spread, spoon over chicken, lamb or fish, use as a pasta sauce or sandwich topper.

A savoury Japanese seasoning, it is great topper for rice, fish, eggs, avo toast, anything!

Add to sauces, stews, soups, hummus and a plethora of other items to add rich and zesty flavour.

Great in sandwiches or toasties, with cheese, charcuterie or even with rice.

Sprinkle on any dish for an extra burst of flavour.

Hot, sour & salty this is delicious with South Asian food.

A classic preserve. Spread on toast or scones.

For everything from sandwiches to rice, this hot sauce has a moderate heat level.

Sprinkle on anything for an extra burst of flavour

Toss through a salad or great as a snack alone.

Sprinkle on anything for an extra burst of flavour.

A light Japanese soy sauce, use with sushi, meat, tofu or vegetables.

Fantastic in a sandwich.

Like a classic miso, a great addition to sauces, soups or glazes.

Great with everything - eggs, rice, stir fry, noodles.

A classic recipe, pop on a cheeseboard or in a sandwich.

This recipe uses the waste stream of bread from Woodfrog Bakery. The fine breadcrumbs are mixed with some new flour and eggs and rolled in the same process as making pasta.

This recipe uses the whole banana (skin and flesh) and instead of flour uses breadcrumbs from Woodfrog bakery.

This recipe utilises the whole banana (skin and flesh). This product uses dried nectarines from the kitchen as well as coconut and house-made peanut butter.

The slice consists of dehydrated and crumbled croissant and toasted coconut, mixed with the cacao-free chocolate developed in the Moving Feast kitchen.