It may not be winter any more but this comforting soup is full of cool weather veggies and borlotti beans. It's incredibly satisfying and perfect for this early spring period before fresh greens start appearing in markets. Wonderful with a sprinkle of parmesan on top just before eating.

This gorgeous savoury salad is far more than the sum of its parts. The chickpeas and spiced roasted pumpkin give it enough depth to be a meal in and of itself, while four different leafy greens brighten it up. The (incredible) macadamia dukkah and toasted seeds are rich and savoury wile the barberries bring enough acidity to balance the whole thing out. If you'd like to serve this as part of a spread, it would go wonderfully with our seedy quinoa bread, za'atar chicken or crispy potatoes.

Succulent organic chicken marinated with garlic, lemon, za’atar, and warm spices, then roasted along with currants until golden and fragrant. This vibrant dish balances savoury depth with bright citrus, a perfect pair with our Crispy Za'atar Roast potatoes and for sharing around the table.

Organic potatoes roasted until golden and crunchy, tossed with fragrant za’atar and rosemary. Cooked in Mount Zero olive oil for rich flavour, these comforting, morish potatoes are the side dish that goes with everything.

A mild, comforting, aromatic bowl of red lentils gently simmered with mustard seeds, cumin, turmeric, tomatoes with fresh coriander and curry leaves. Finished with lime and a cooling cucumber yoghurt, this dish balances warmth and brightness in every bite. A vibrant twist on classic dhal, hearty, nourishing, and perfect for a standalone lunch or on top of rice. (Dairy-free yoghurt available, please choose vegan option).

A mild, comforting, aromatic bowl of red lentils gently simmered with mustard seeds, cumin, turmeric, tomatoes with fresh coriander and curry leaves. Finished with lime and a cooling cucumber coconut yoghurt, this dish balances warmth and brightness in every bite. A vibrant twist on classic dhal, hearty, nourishing, and perfect for a standalone lunch or on top of rice. (Coconut yoghurt).

Think pecan pie but without the nuts and with the warm floral notes of raw honey from the Annuello Flora and Fauna Reserve in Northwest Victoria. This delectable pie is made with a buttery rosella wheat and (freshly milled) whole rye crust and is served with thick cream. A whole pie serves 8 to 12 and lasts well in the fridge for up to a week.

This luscious spread is made with a combination of Coburg grown lemons and Preston grown mandarins. It’s a particularly thick and creamy curd. Mind blowingly good on our Seedy Quinoa Bread or Sourdough Waffles, it can also be served with poached fruit for dessert or eaten straight from the jar.

We created this delightful loaf cake to celebrate the beautiful citrus that grows around Melbourne at this time of year. The mandarins in this cake were homegrown by our friends in Preston West. The cake itself is naturally gluten and dairy-free, with a base of almond flour and desiccated coconut. We love it in the afternoon alongside a cup of tea.

Hand made in small batches. Local organic oats, nuts, seeds and coconut are mixed with Mount Zero olive oil, maple syrup and a pinch of salt to create a delightfully crisp granola. Serve with yogurt and fruit for a wonderful breakfast or eat straight out of the jar for a quick snack.

A dense, nourishing loaf made with organic quinoa and a wholesome mix of locally sourced nuts and seeds. Rich in protein and healthy fats, this Danish-inspired bread is as satisfying as it is nutritious — perfect toasted, slathered with butter, honey and a sprinkle of flakey salt. Topped with egg salad, salmon and cream cheese, melted cheese or served alongside hearty soups.

Our sourdough waffles are naturally fermented and made with organic stone milled whole rosella wheat flour, organic butter and truely free range eggs. They make an excellent and easy weekend breakfast with either sweet or savoury toppings.

The citrus in this marmalade was homegrown right here in Thornbury.

The citrus in this marmalade was home grown by Inca's grandmother in the Southern Highlands of NSW.

Mount Zero Organic Kalamata olives are medium/large in size. They have a firm flesh, complex olive flavour and finish with a delicious bitterness. Kalamata olives are the classic table olive variety and are also fantastic in salads. These olives are hand-picked and naturally brine cured, which provides for the variation in colour and a flavour that can only come from natural fermentation.