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Basil, sundried tomato and buckwheat salad

Another inspiring and super tasty creation from the talented and superbly knowledgable nutritionist, Jessica Cox. This salad is really interesting - mostly including ingredients that we use often with a couple that can be overlooked but are really, really good for us. Adapted from Jessica's website - where you can read more about the benefits of the ingredients.


1/2 cup raw buckwheat
1.5 cups water
1 cup firmly packed basil leaves
1 cup firmly packed dill or mint or parsley
1/2 cup cherry tomatoes, halved
1/3 cup sundried tomatoes, roughly chopped
3 tablespoons shallot ends, finely sliced
1 cup roughly cubed cucumbers, seed pulp removed
2 tablespoons olive oil
juice 1 large lemon
sea salt & pepper to season


Firstly get your buckwheat cooking by placing the water in a saucepan and onto a high heat stove top. Add the buckwheat straight away, don't worry about waiting for it to come to the boil. Once the water comes to a rapid boil turn it slightly down to a strong simmer and leave for around 7 - 8 minutes. Test the buckheat at around 6 minutes by taking a bit out with a spoon and tasting. You want the buckwheat to be tender, but not soggy. Once you are happy with buckwheat, drain it well through a colender and rinse with fresh water. Set aside.

Now in a large salad bowl combine roughly chopped basil and other herbs, green shollot ends, tomatoes, sun dried tomatoes, lemon juice and olive oil. Give it a good stir then add the buckwheat and stir this through too. Season with salt and pepper and give one more toss. Allow the salad to sit for 2-3 minutes then taste as the dressing will be soaked up by the buckwheat. If it needs more then just simply add some more lemon juice and olive oil.

To serve, spoon onto plates and enjoy with a lovely piece of chicken or any protein side of choice. If you are vegan or vegetarian you could crumble over some feta, add sliced boiled eggs or a big dollop of hummus and some pan seared tempeh.