Thank you to the great team at Commercial Real Estate for this article and video regarding the Kehoe’s Kitchen journey and our new facility in Murarrie, Brisbane. It was a pleasure working with such a professional team.
For those of you missing our Cauliflower Mustard Pickles………Introducing our new certified organic, raw, probiotic, fermented Australian Mustard. Preservative, sugar, gluten, colour and emulsifier free. Coming to a store near you soon.
Reading the ingredient list, you will see that cabbage is the first ingredient in this spread!! How weird is that? It’s actually sauerkraut based, but we chose to omit that information from the jars, because we created this spread to help families feed raw probiotic sauerkraut to their picky eaters who won’t touch it in it’s natural shredded form. Fingers crossed they don’t read this post.
We have plans for more “cabbage” based (sauerkraut) spreads in 2021- so watch this space. When compared to using cashews as a dip base it is perfect for us. It is plant based, lower carbon and locally sourced (cashews don’t grow in Australia).
Introducing our new look, lower priced, Fermented Garlic Paste. This year we secured plentiful quantities of Australian Grown, Certified Organic garlic. This has allowed us to produce a new look, lower priced, Fermented Garlic Paste in our larger amber jars.
Our garlic paste is fully fermented. This gives it a sweeter, milder taste than other store bought garlic paste, while also making it probiotic and easier to digest (lower FODMAP) with more bioavailable nutrients.
We proudly work with Australian farmers to ensure nothing but the best produce is used in our products. Occasionally this means that a delivery of produce doesn’t meet our high standards and we have to reject supply. Luckily, we have a group of local farmers that happily collect our organic waste for their livestock to eat. The cows especially love it when they get sauerkraut.
In August 2019 we moved into our new premises at 12 Goodman Place, Murarrie, QLD. Containing 2 large cold rooms, a heap of office space and a massive 930m2 processing room with 6.5m ceilings, we should now have enough space to supply domestic and international markets.
This move is our 4th facility expansion since building our first commercial kitchen under our house in October 2013.