Original Recipe

For many a year I’ve worked on my morning grains, through permutations and mutations until I reached a balance of sweetitty and sharpyness; where each mouthful is a lottery for the unexpected.

The core of this recipe is the bend the fennel puts on the oats and spelt, the gnarly funk of dried peach and the occasional boom of an Inca berry (seriously, why aren’t more people using Inca berries? They’re awesome).

Ingredients: Rolled Oats, Pepita, Maple Syrup, Dried Peaches, Rolled Spelt, Flaked Almonds, Sunflower Seeds, Crystalised Ginger, Inca Berries, Olive Oil, Ground Fennel, Ground Ginger, Puffed Millet, Cornflowers

Made from local and imported ingredients. Prepared in Australia. Conceived by a NZ-born Australian and refined over 10 years in Gadigal and Ngunnawal lands.