Like mama makes - but maybe even better! This is the real deal, using real locally sourced ingredients. Bellingen Pasta sauces are made in small batches in Dorrigo. Ingredients: Organic whole peeled tomatoes, garlic, chilli, basil, extra virgin olive oil, salt.  

A gentle green spiral with a soft herbal note running through it — basil and spinach worked into the dough itself, not dusted on afterwards. It's subtle enough to sit under anything, and pretty enough to make a simple dish look considered. Best kept uncomplicated so the flavour comes through: good olive oil, garlic and chilli; a lemon and ricotta toss; blistered cherry tomatoes; or simply butter and parmesan. It also makes a striking pasta salad. Handmade in Dorrigo by Leonid and Emanuele from Bellata Gold golden durum semolina grown near Tamworth, NSW, and extruded through traditional bronze dies for that rough, sauce-gripping finish. Ingredients: Durum wheat semolina (Bellata Gold, Australian), water, basil, spinach powder. Allergens: Contains gluten. Cooking: Bring a large pot of salted water to a rolling boil. Cook for 7-9 minutes. Strain and toss with your choice of sauce. Size: 400g · Serves approx. 4

A deep terracotta spiral with tomato through the dough and a low, warming hum of chilli behind it. Not a hot pasta — more a background warmth that builds across the bowl and makes a simple sauce taste like you did more work than you did. Beautiful with almost nothing on it: garlic, olive oil and parsley; a scatter of pangrattato; anchovy and lemon; or good tuna and olives. It also does a lot of heavy lifting in a pasta salad where you want a bit of interest without a heavy dressing. Handmade in the hills above Dorrigo by Leonid and Emanuele using Bellata Gold golden durum semolina from the Golden Durum Triangle near Tamworth, NSW, extruded through traditional bronze dies for a rough surface that holds sauce. Ingredients: Durum wheat semolina (Bellata Gold, Australian), water, chilli powder. Allergens: Contains gluten. Cooking: Bring a large pot of salted water to a rolling boil. Cook for 8-10 minutes. Strain and toss with your choice of sauce. Size: 400g · Serves approx. 4

Fusilli — the "short spiral" — is the shape that earns its place in the pantry. Those tight twists trap sauce, catch peas and bacon, and hold a dressing beautifully once cooled, which makes this equally at home in a Friday-night ragù or a Sunday pasta salad. Leonid and Emanuele make it by hand in their production kitchen in the hills above Dorrigo, using golden durum semolina milled by Bellata Gold from wheat grown in the Golden Durum Triangle near Tamworth — a pocket of NSW whose consistent growing conditions produce semolina sought after around the world. It's the reason their pasta comes out that deep golden colour. Every batch is extruded through traditional bronze dies rather than modern teflon. Bronze is slower and wears faster, but it leaves the pasta with a slightly rough, chalky surface that attracts sauce rather than deflecting it. You can see it in the finished dish — the sauce clings instead of pooling at the bottom of the bowl. 100% Australian made, from a two-person operation an hour up the mountain from us. Ingredients: Durum wheat semolina (Bellata Gold, Australian), water. Allergens: Contains gluten. Cooking: Bring a large pot of salted water to a rolling boil. Cook for 7-9 minutes. Strain and toss with your choice of sauce. Size: 400g · Serves approx. 4

Paccheri are the generous ones — wide, smooth tubes from the Campania tradition, about the width of your thumb. They collapse slightly as they cook, which is the whole point: they fold around chunky, slow-cooked sauces and trap them inside. Give them a rich beef or lamb ragù, a pork and fennel sausage sugo, or bake them upright in a dish with tomato and mozzarella and let the tops catch. Made by hand in Dorrigo by Leonid and Emanuele using Bellata Gold golden durum semolina, grown in the Golden Durum Triangle near Tamworth, NSW. Extruded through traditional bronze dies, which leave the surface rough and porous so sauce grips rather than slides. A shape most people haven't cooked with, and one they tend to come back for. Ingredients: Durum wheat semolina (Bellata Gold, Australian), water. Allergens: Contains gluten. Cooking: Bring a large pot of salted water to a rolling boil. Cook for 8-10 minutes. Strain and toss with your choice of sauce. Size: 400g · Serves approx. 4

Made with over 90% local ingredients. Porcini bring a savoury depth that no other mushroom quite manages — earthy, almost meaty, with a long finish. Folded into handmade pasta sheets by Leonid and Emanuele in their Dorrigo kitchen and frozen fresh, this is the ravioli for a cold night on the mountain. Keep the sauce restrained and let the filling speak: brown butter with sage and a shower of parmesan is the traditional answer and still the best one. A little cream and thyme works, as does a splash of pasta water, good olive oil and cracked pepper. Ten minutes, start to finish. Handmade in small batches in the hills above Dorrigo, using Australian-grown Bellata Gold durum semolina. Ingredients: Pasta — semolina durum wheat, pasteurised eggs, porcini mushroom, mushrooms, parmesan, milk, butter, salt, pepper, nutmeg. Allergens: Contains gluten, egg and milk. Cooking: Cook from frozen in gently simmering salted water — avoid a hard boil. Ready when they float, around 4–6 minutes. Storage: Keep frozen. Serves approx. 1-2

Made with over 90% local ingredients. The classic, and the one people buy twice. Soft ricotta and spinach folded into handmade pasta sheets by Leonid and Emanuele in their Dorrigo kitchen, then frozen at their best so nothing is lost between them and you. Because the filling is delicate, it doesn't want much: brown butter with sage and a little lemon; a light tomato and basil sugo; or simply a splash of the pasta water, good olive oil and parmesan. Ten minutes from freezer to table, which is what makes this a genuinely useful thing to keep on hand. Made in small batches by a two-person operation an hour up the mountain, using the same Australian-grown Bellata Gold semolina that goes into their dried range. Ingredients: Pasta — semolina durum wheat, pasteurised eggs, spinach, ricotta, parmesan, salt, pepper, nutmeg. Allergens: Contains gluten, egg and milk. Cooking: Cook in boiling water from frozen for 4 minutes. Avoid a hard boil. Then toss into a pan with your favourite pasta sauce to fully savour the taste of Italy.  Storage: Keep frozen. Serves approx. 1-2

A versatile cheese, that is high in protein and very low in fat.  It is the perfect cheese for those watching their weight and or in training. It is more of an ingredient cheese as it readily absorbs flavours. Simply mix your favourite herbs or spices through, or fruits, and apply liberally to cereal or spread onto some high fibre bread. It is a highly satiating cheese. Ingredients: Certified Organic Non-Homogenised Skim Milk, Non-Animal Rennet, Culture.

A delicious vegan ganache with sour cherries on the inside and raspberries sprinkled on the outside. Tangy and sweet, smooth and creamy a delicious combination of antioxidant rich berries and cacao. Spiked with Schisandra, which is renown as a potent adaptogenic herb. Working from the inside out to have you radiant and glowing.

Ingredients: cacao paste, cacao butter, coconut blossom sugar, tahini, coconut blossom nectar, dried cherries (apple juice sweetened), Schisandra berry powder, black cherry oil *celtic salt

May contain traces of nuts

All ingredients organic unless otherwise *noted

 

Homegrown Organics Rhubarb & Ginger Jam

Tart rhubarb, warming ginger and a soft round of vanilla — this is jam made the old way, in small batches, on a family farm at Upper Rollands Plains just west of Port Macquarie.

The rhubarb is grown in Homegrown Organics' own garden and cooked down slowly with sugar, fresh ginger, vanilla and a squeeze of lemon juice. Nothing else. The result is a jam with real bite: rhubarb's sharpness holds its shape against the sweetness, ginger brings a gentle heat through the finish, and the vanilla rounds it all out.

Spread it thickly on hot buttered sourdough, spoon it over natural yoghurt, or serve it alongside a sharp cheddar on a grazing board. It's also very good stirred through porridge on a cold morning.

Made on the Mid North Coast by a small family farm, with ingredients from their own garden.

Ingredients: Rhubarb, sugar, ginger, vanilla, lemon juice.