seasonings.

Best described as a light chicken soy sauce, this seasonings has lip-smacking characteristics of roast chicken juices that have been reduced and intensified. With the long fermentation time, there is great depth and complexity.

This seasoning is made by producing a fragrant chicken stock that is used as the base liquid for the seasoning. We then roast chicken legs and wings ‘til golden and nicely caramelised, being sure to save all those little delicious caramelised bits which get deglazed into the stock. The roasted chicken is then hand chopped into small pieces and mixed with pearl barley koji, salt and the fragrant stock.

During fermentation, the garum is stirred on a weekly bases and allowed to age at an ambient temperature for 15 months.

This seasoning can be used as an alternative to soy sauce, but in particular pairs really well with shellfish or any white fleshed protein. It’s also really good if you want to boost ‘chicken’ flavour in any chicken dish/stew.

Try a few of these simple ways to get you started:

• Use as a seasoning to finish off and enhance a chicken and asparagus risotto. Be sure to add at the end with your cheese to not tarnish the delicate flavours

• Simply brush a few times onto chicken or fish while grilling over charcoal. Combined with the smokiness you will get an amazing end result.

• Use as a replacement for soy sauce when making a prawn fried rice.

• Mix the garum with melted butter and chopped tarragon for a quick and easy dressing for grilled lobster or scallops in the shell.

It goes without saying, this paste contains deep flavours of caramelised onion and a nice well rounded amount of sweetness, funk and umami which makes it one of our favourites.

This paste is made by hand peeling and slicing brown onions. It’s then slowly roasted in an oven at low temperatures until the onions become super soft, caramelised and sweet.

Once cool, these caramelised onions are minced with a combination of organic chickpea and rice koji, packed into buckets and allowed to ferment at an ambient temperature for 10 months.

With natural sweetness and a familiar comfort from the caramelised onions, this paste is great with most meats and works well with legume based dishes.

Try some of these suggestions to get you started.

• It’s a great way to enhance a gravy next time you make a roast for dinner. Simply whisk in a spoonful prior to serving

• Whisk onion paste with some dijon mustard, a bit of olive oil and water to create a simple tasty dressing for roast veggies

• Pan fry sliced mushrooms in butter with garlic and pinch of salt. When the mushrooms are cooked, add a spoonful of paste and chopped parsley. Deglaze with vinegar, mix well and serve on toast for a quick and easy snack or breakfast.

• Marinate beef cheeks or brisket for a 12 hours prior to slow cooking in a braise .

Our mushroom shoyu is a lighter version of traditional shoyu/soy sauce, with added savouriness coming from the earthy mushrooms. It has nice well rounded acidity making it a versatile condiment that makes it suitable for most dishes.

We use an A.Sojae strain which is specified for soy sauce to give us a more deep savoury flavour.

The koji is grown onto a mixture of cooked soybeans and toasted cracked buckwheat. After incubation, the grain mix is added to a brine along with dried shiitake and porcini mushrooms and allowed to age for 1 year.

In the first month the mixture is stirred daily to promote good bacteria growth, then gradually as it ages we stir less frequently.

There’s so many ways to use this seasoning from using it as a dipping sauce for raw fish to marinating meats or using in stir fries. Choose one of your favourite recipes that uses soy sauce and replace it with mushroom shoyu.

If your feeling a little more adventurous, mushroom shoyu is also fantastic at lifting some of your classic staples. Try adding a splash to your next bolognese sauce… you won’t regret it.

The fermentation process rounds off the black garlic’s tangy, molasses-like flavour and adds complexity and umami.

Our black garlic paste is made in a two stage process. First, we blacken organic Australian garlic by holding it at 60 degrees in a controlled environment for 6 weeks. This process transforms the garlic into a softer, chewier bulb.

We then mix the black garlic with barley koji, soybeans and sea salt and ferment it for a further 10 months.

Our black garlic paste is versatile and can be used in many ways. Whether using as a marinate or simply as a black garlic replacement, this paste will always come in handy sitting in your fridge.

Still unsure? Here are some suggestions to get you started:

• Mix paste with soft butter, then spread under the skin of a whole chicken before roasting.

• Blend with sake and mirin to create an easy marinade or tasty BBQ glaze when grilling over fire.

• Whisk with oil, balsamic vinegar, water and a pinch of sugar for a simple vinaigrette.

• Simply add a spoon full to things such as mayonnaise or creamy mash potato to elevate them to the next level.

• Try adding some paste to your next batch of burger patties or meatballs to really add depth and complexity.

This umami seasoning will be your best friend in the fridge. This packs a powerful umami punch and a bit of this added to almost anything will turn something ordinary into something delicious.

This first stage of this seasoning is to ferment field mushrooms for 5 days until they break down and start to sour. The mushrooms are then dried and blitzed into a powder.

We then mix this powder with dry blended up koji, sea salt, nutritional yeast, dried onion and garlic.

This seasoning is better suited for using as a finishing salt as compared to seasoning at the start. This is due to the high natural sugar content of koji. By all means feel free to use it at the start, just be more mindful when cooking and use a gentler heat, as thing will caramelise faster than normal.

Try these to get you started:

• Sprinkle over roasted potatoes or chips as soon as they come out the oven

• Sprinkle over your next avocado on toast or fried eggs.

• Add a spoonful to boiling water to create an instant umami rich veg stock to drink on its own or flavour braises/broths.

• Mix with coarse salt to make a quick cure for salmon gravlax.

• Sprinkle generously over a lamb shoulder and allow to penetrate the meat for a few hours before gently pot roasting.

Liquid umami is the best way to describe this seasoning. It has a subtle sweetness and a slight earthiness from the mushrooms

Shio koji is a traditional condiment found in most Japanese households, made by fermenting rice koji, sea salt and water at ambient temperatures for a period of 10-14 days.

This version is the strained and filtered liquid, enriched with shiitake mushrooms.

Due to being unpasteurised, this seasoning is rich in enzymes which what create the transformative powers that are normally associated with Shio Koji.

Our Liquid Mushroom Shio Koji can be used as a flavour-boosting marinade for meats, fish and vegetables. Its enzymatic activity not only boosts flavour but also has a textural effect on ingredients, making things like meat and poultry a lot more juicier and tender. Use at a 10% ratio (10ml for every 100g of protein) Place the protein or vegetable in a ziplock bag along with the shio koji, and remove as much air as possible. Depending on what protein and size, times may vary between 30mins to 24 hours.

As a guide:

• Small piece of fish (20-30 minutes)

• Chicken breast/hard vegetables (1 - 2 hours)

• A whole chicken/Rib eye steak (2 - 4 hours)

• Whole brisket (12+ hours)

It’s also extremely versatile and can be added to anything from pasta sauces to stir fries to impart an extra umami punch. Its also a great gluten-free alternative to soy sauce, with a lighter flavour profile.

Not to be confused with store bought concentrated tomato paste, ours is bright and tangy with deep notes of roasted garlic.

We start by selecting tomatoes that are ripe, sweet and full of flavour. These tomatoes are slowly dried for 2 days until chewy and have lost most of their water content. Its then mixed with pearl barley koji, roasted garlic and sea salt then aged for 8 months.

The beauty with this paste is that it can be used on its own, or added to things to help boost flavour.

Here are some suggestions to get you started.

• Spread lightly onto bread before you make your next ham and cheese toastie

• Whisk with olive oil, red wine vinegar, water and chopped chives as a simple dressing for grilled seafood.

• Add a spoonful to your next batch of kimchi for added flavour and a healthy enzyme boost.

• Pimp up your next batch of nap sauce with a. few spoonfuls of this.

• Mix with toasted fennel seeds, and paprika for a great marinade for pork neck