We are extremely excited to announce that we are Gold Medal winners in the 2016 Australian Food Awards for our delicious, nourishing, certified organic sauerkrauts and kimchi. This accompanies our Royal Sydney Fine Food Show medal of last year and our reputation as Australia’s first producers of certified organic, raw, probiotic, fermented vegetables.
NEW White Kimchi – Gold Medal
Traditional Sauerkraut – Gold Medal
Kale & Carrot Sauerkraut – Gold Medal
Beetroot and Ginger Sauerkraut – Silver Medal
As a family owned and operated business, we have always aimed to produce a premium product by using only certified organic produce and employ high standards of quality assurance and innovation in all that we do.
We are grateful to our staff, distributors, farmers and of course our customers for your support.
Read about our 2015 Royal Sydney Fine Food Show Kimchi medal here.
Interested in trying our award winning ferments? Find your closest stockist here.
Follow us on Facebook and Instagram for in store tasting dates, sales information and serving suggestions.
Kehoe’s Kitchen have released the first in our range of Sparkling Probiotic Drinks
Introducing Kehoe’s Kitchen’s Vanilla Coconut Sparkling Probiotic Drink.
Our Sparkling Probiotic Drinks contain our custom Kehoe’s Kitchen, Australian made HIGH strength probiotic, which we developed under advice from local health professionals. We selected Bifidobacterium and Lactobacillus bacteria which are 100% non D-lactate forming (D-lactic acid can’t be broken down by everybody and excess amounts can lead to serious side effects). We’ve found our probiotic to be of benefit to our family, so we’re extremely happy to be able to add it to our range of Australian Certified Organic probiotic products.
We feel it’s the perfect healthy alternative to sugar, chemical and preservative laden fizzy drinks that the whole family will enjoy. It’s also an alternative to the range of Kombucha, Kefir and other raw living drinks on the market, as we’re fermenting with beneficial bacteria and zero yeast.
Perhaps best of all (other than the taste), our coconut water drinks contain no added sweeteners, water, gums, stabilizers, preservatives or starches. As an added bonus, our drinks are low calorie as the bacteria ferment (eat) the carbohydrates for you.
Enjoy it straight from the bottle, mixed in a smoothie or add some fruit for a delicious healthy probiotic mocktail. Above we’ve served with fresh mint, strawberries and lime.
Be on the lookout in the New Year as we release more flavours to accompany our range of high quality probiotic sauerkrauts, kimchi, vegetable ferments, dips and yoghurts.
Find your closest stockist here. If they don’t have it yet, be sure to tell them they should.
Love our photography? So do we. Jennifer Horner is very talented, check out her webpage.
Love our labels? So do we. Mark Chapman is very talented, contact him here.
We are proud to announce that Australia’s first Certified Organic Kimchi is now the first product of its kind to win a medal in the Sydney Royal fine food show.
The Sydney Royal fine food show doesn’t have a category for raw ferments, so we were competing in the conventional Savoury Sauces, Mayonnaise & Pickled products category. As such we are very proud to receive a medal for our jar of healthy preservative free, sugar free, raw probiotic deliciousness.
Interested in trying our award winning Kimchi? Find your closest stockist here.
I love making finger food for breakfast because I can make double or triple the batch and keep them in the fridge for the kids and our lunch boxes. I find that cooking in bulk means I don’t have to be in the kitchen all day everyday.
These are salmon, dill and sweet potato pancakes or fritters but you can change the recipe and use any veggies and herbs you like. You can use yesterday’s left over roast meat or skip it and use mushroom for a vegetarian option.
A cultured cocktail for the whole family…..
I made this dairy free eggnog for the first time this Christmas for my family and they all loved it. The basic recipe can be enjoyed by the whole family and sometimes I add a splash of Cointreau to the big kids glasses.
My boy doesn’t like yoghurt, but he will drink my cultured eggnog in a heartbeat.
We also like to enjoy it as a quick breakfast entrée if we’re heading out early or meeting friends for brunch.
This decadent dessert ticks all the boxes for me….cultured, superfooods, high fat, antioxidants, wholefoods, raw, dairy free, activated, gluten free….
Actually the biggest tick is that it takes two minutes to make and only dirties the Vitamix (blender) which I use all day every day anyway.
This recipe makes 6 serves. My small ramekins are 7cm dia, and 4 cm high.
2 jars of Kehoe’s Kitchen Vanilla Cashew Yoghurt (380ml)
125g butter/ghee, coconut oil , Avocado or any combination you like (must be set / fridge chilled)
3 tbsp cacao powder
1 tbsp vanilla extract
80g honey, or more to taste Continue Reading →
We are extremely proud and excited to announce that we are now Australian Certified Organic.
This means that the Kehoe’s Kitchen range includes Australia’s first certified organic raw sauerkrauts, as well as certified organic cultured paleo/vegan tasty cheese and certified organic raw activated paleo bars.
In late October of last year (2013) we launched our commercial kitchen to provide healing and nourishing food to the people of Brisbane via our local organic market (the Northey Street Organic Market) with our gourmet range of Organic, Artisan, Cultured, Fermented and Raw, Paleo and GAPS foods. Now only 11 months later we have obtained our Organic Certification and our products are available through many South East Queensland retailers.
As stated above, our reason for starting Kehoe’s Kitchen was to provide people with food that was nourishing and healing. This is why Kehoe’s Kitchen have used nothing but the best certified organic ingredients in our organic range from the beginning. It is also why we have made becoming Australian Certified Organic a priority.
We would like to take this opportunity to thank all of our customers, retailers and online followers for your support.
Please note that RAW sauerkrauts are healing because they contain trillions of living beneficial bacteria. You can find them in the fridge of your local health food shop. All room temperature shelf stable/pasteurised sauerkrauts have been heat treated to kill the bacteria (good and bad). They do this to provide a shelf stable product that can be shipped around the world. That’s why it’s cheaper. Even if the product says it has been traditionally fermented, it has still been pasteurised and no longer contains any beneficial bacteria.
This is my favourite bread recipe for so many reasons……
It is allergy free and free from gluten/grain, yeast, gum, sugar, preservative, dairy, egg, nut and oil.
I have made loads of variations of this recipe including wraps, loaves and pizza bases. For those of you not familiar with ‘soda breads’ they are traditionally made with wheat flour, salt, bi carb SODA and buttermilk. The reaction between the acidic buttermilk and the soda causes an instant rise/bubbling in the dough without the need for yeast, baking powder or egg. I got the idea for this bread one day at my sons kindy when the teachers made a sandpit volcano erupt using bi carb soda, water, vinegar and food coloring.
Please note that it is really important in this recipe to mix the wet and the dry mixes separately and to have the oven hot and your baking sheets, spoons etc ready before you combine them. Remember it’s a soda bread and once you combine the wet and dry ingredients the chemical reaction starts immediately and you need to get your buns in the oven before they deflate. Continue Reading →
I love cooking with wholefoods and using just their natural sweetness whenever I can. This recipe is a perfect example. The fresh fruit provides the sweetness and combined with the chia seeds it provides the perfect amount of glue/gooeyness for a fantastic allergy free brownie.
This NUT FREE Paleo Brownie recipe is perfect for parties or even school lunchboxes. It is suitable for those on Paleo, GAPS, Dairy Free, Nut Free, Sugar free, Grain free, Gluten Free, Soy free & Sweetener free wholefood diets. Continue Reading →
My kale waffles are a huge hit in our house. The kids love to have them with avocado and freshly squeezed lemon juice, cultured veggies and/or cultured cashew cheese.
I love them because they are super easy to make and a great way to get some leafy greens in.
They are Paleo and are free of dairy, grains, sugar, yeast, gums, soy & nuts.
½ bunch of your favourite kale variety
1 tsp bi Carb soda
4 tbsp tapioca/arrowroot starch (optional)
1 large clove of garlic
1 tsp Himalayan sea salt
1/8 tsp white pepper
3 tbsp ghee or coconut oil
When people read my fermented sauerkrauts, dips, pesto and salsa labels and see that they contain just veggies and salt or fruit they sometimes say, is this fermented, there’s no culture? Can you use this one?
I get this question a lot, so thought I’d explain here as there are a lot of new starter cultures hitting the marketplace as fermenting is becoming popular and I’m getting requests to use them everyday.
I prefer Wild fermentation over using a starter culture. Wild fermentation means Continue Reading →
My family of 4 undertook GAPS intro together and I basically used my Kehoe’s Kitchen facebook page to make a photo diary of all the yummy healthy foods we were enjoying along the way- Yes, ENJOYING!!
Both kids did extremely well and they both gained 5kgs. This is just a quick post to direct you to my GAPS intro facebook album , answer some GAPS FAQs and to help inspire you in the kitchen on your healing journey.
People also often ask me to recommend reference material regarding GAPS. I recommend you read the GAPS book by Dr Natasha Campbell-McBride from cover to cover. Doing GAPS is really hard work and reading the book is a great reference guide and motivator. Dr Natasha’s blog, Gaps.me is a great free online resource too. You can use control F to search the FAQ page. Continue Reading →
Whole food grain free chocolate sponge. Suitable for GAPS and Paleo diets.
I was going to type out the Sauerkraut recipe tonight but given that it’s father’s day here on Sunday I figured you might appreciate the coconut flour mud cake first. Hope Dad likes it!! My boy said it was the “Best dessert ever”, hence the name. Continue Reading →
Just a little post to share a new secondary ferment kefir flavour that I’m absolutely loving.
I’m calling it Creaming Kefir soda because it is pretty close to creaming soda but a little tart, as kefir should be. Well I think so anyway. Continue Reading →
I just made this recipe up this morning to take to the local Brisbane Paleo ‘meet up’. I hope they like it. If I was making these for a standard diet outing I would have added some salt, as most people like strong flavours, sweet or savoury. I figured if any group should be able to appreciate wholefood natural flavours it should be this group and I am excited to get their feedback, but a little nervous. Perhaps I should have just made sweets…. Continue Reading →
Sprouted flours are easier to digest and more nutritious than regular flour. Sprouting transforms the dormant grain into a living plant and actually creates vitamin content in particular B6 and folate and it actually creates vitamin C that wasn’t there at all before. In addition to creating more vitamins it also breaks down phytic acid and other anti-nutrients in the grain so it doesn’t require further souring and you can use it in any quick recipe in place of regular flour. Continue Reading →
Are you trying to be healthy and looking for natural alternative to soft drink, beer, or premix alcohol drinks that doesn’t break your diet/lifestyle commitments? Kombucha might just be for you. If you can boil water and make tea, you already have most of the skills required. It’s that simple!!! Continue Reading →
Breakfast in a glass. My hubby and I had a night out last night so I used a few critical detox ingredients today; blueberries, cacao and greens to help with the detox. Continue Reading →