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BRAND: Trumps UNIT: Each CARTON QUANTITY: 6
Navy beans are small, oval-shaped, and quick-cooking. Because they get creamy when cooked, they're perfect for mashing against the side of the pot, pureeing in dips, and thickening...
BRAND: Harvest North UNIT: Each CARTON QUANTITY: 1
BRAND: Trumps UNIT: Each CARTON QUANTITY: 10
Also known as Black Eye Pea or the Cow Pea. It is a legume that is easily prepared and is suitable in application for soups and salads.
BRAND: Galaxy UNIT: Each CARTON QUANTITY: 12
The small, shiny black turtle bean is especially popular in Latin American cuisine. Dense and meaty, use them as a base for all your vegetarian dishes.
Borlotti beans have a robust nutty flavour and smooth creamy texture, they can become brown when cooked.
BRAND: Dirty Inc UNIT: Each CARTON QUANTITY: 8
A robust and earthy bean. For soups and braises.
BRAND: Dirty Inc UNIT: Each CARTON QUANTITY: 2
Aquadulce broad beans - require an overnight soak and will cook in around 40 minutes (or longer for a softer texture). These beans add a great heartiness to winter stews and soups ...
TAS, Wild Harvest, Indigenous
Great Northern beans are a small white bean, smaller than Cannellini but very similar to cannellini beans. Like all legumes they are best soaked before cooking. They hold their sha...
BRAND: Trumps UNIT: Each CARTON QUANTITY: 1
Great Northern beans are a small white bean, which are very similar to cannellini beans. Like all legumes they are best soaked before cooking.
Red kidney beans have the dark red color, firm texture and glossy skin, making them the most common bean used in chillis, stews, soups and other dishes. Like any legume, these are ...
Chickpeas, also known as garbanzo beans, have a firm but buttery texture and a nutty flavour. And like any legume, these are best soaked before cooking.
An Australian desi chickpea that has been split and lightly polished. Because it is a chickpea and not a lentil it requires a soak preferably overnight. Once drained add the dal to...
BRAND: Galaxy UNIT: Each CARTON QUANTITY: 1
This Australian grown chickpea has a mild nutty flavour and keep their round shape when cooked. They are great for hummus, soups, curries and salads.
Kabuli chickpeas - the bigger boys of the chickpea world, compared with the desi (the little Indian variety). Chickpeas need to be soaked overnight in plenty of cold water.
The bigger variety of the chickpea family. For salads, soups, braises.
A desi chickpea hulled and split also known as chana dal. Ideal for curries, but makes for a lovely additon to a salad.
An unhulled lentil; sometimes called brown due to their skin colour. For salads, soups, braises.
Big red bolt lentils - a medium-size red lentil that is unhulled, brown on the outside but red underneath. These bolts have a more meaty, robust flavour and are a great accompanime...
Brown lentils are a variety that hold their shape nicely and can be used similarly to green lentils. They are a versatile lentil that can be uses in salad toppers or soups.
A split Australian baby lentil which has been hulled (skin removed). To cook, add dal to three times their volume of cold water, bring to the simmer and they will be ready in 12 mi...
French style green lentils. Delicate flavour. Cooks in 12 - 15mins. For salads, soups and braises.
Royal baby blue lentils - these baby blues have a steely blue appearance, but are in fact a French green or du puy style lentil. These lentils cook in around 25 minutes in plenty o...
A hulled and split lentil also known as masoor dal. Ideal for curries but can be added to soups and braises.
From the Schilling family on the Yorke Peninsula, these peas are a type of field pea, high in protein, and complex carbohydrates and fibre.
Green split peas are green peas with the husk removed and split in half. They have a mild flavour and soft texture. Often used in thick soups and stews but also can be used to make...
Yellow split peas are most commonly used in soups and stews.