Established in 2013 Kehoe’s Kitchen is Australia’s first certified organic producer of probiotic cashew dips, sauerkraut, kimchi and fermented vegetables.

Based in Brisbane, Queensland, we are owned and operated by husband and wife team Brenden and Katrina Kehoe. Working with us are an awesome team with a shared vision of creating delicious, nutritious probiotic food.

We proudly support Australian farmers, processing tonnes of locally grown produce daily.  We source our spices, packaging and supplies from Australian businesses, even our glass jars are Australian made.

We are grateful to our network of distributors, stores and grocers who help us to get our products onto shelves across Australia.

Kehoe’s Kitchen first started as a food blog and social media page for families like ours who had health issues and food intolerances. Katrina, proud Wiradjuri descendant and consulting structural engineer, was on maternity leave with our two kids. After seeing a number of different doctors about various issues, we found that changes to our diet made good improvement with our overall health.

Katrina was keen to share this and decided to set up the Kehoe’s Kitchen social media pages one night while Brenden was away for work. This meant that more people could follow what we were up to and receive recipes.

At around the same time the global financial crisis was in full swing and as such it was unlikely that Katrina was going to be able to go back to work part time (our kids were still little) as a structural engineer. Luckily enough (and through some awesome foresight by Katrina) there were enough people interested in what we were doing and how Katrina’s creations were being made, so we started drop shipping various appliances, utensils and fermentation equipment and set up a market stall.

Katrina was also regularly being asked to write a cookbook. Things were already starting to get busy between handling the drop shipping, doing the market stall, developing recipes and the social media response. Brenden in turn took some holidays to look after the kids so Katrina could write the cookbook.

On the first day of Brenden’s leave, we went to lunch together, Katrina pulled out plans she had designed and drawn to convert the bottom story of our home into a certified commercial kitchen.

The rest is history- we built that facility, outgrew it after about 6 months, and have designed and fit out another three facilities since then. Of course, we both quit our day jobs somewhere in amongst all of that, expanded our range, developed relationships with farmers, distributors and retailers and in turn gave jobs to a great bunch of people.

We are constantly developing new products and expanding our product range, so be sure to follow us on social media (and we still haven’t finalised that cookbook- but watch this space).

Our brand has literally grown organically, as such we can only share media by others…..

July 2023 Article and Video from Brisbane Economic Development Agency.