South Australian Stockists

Below is a list of out current stockists which is updated at the beginning of each month. We have plans to be in other states later this year. From our family to yours, thank you for your support.


  • Foodland Pinnaroo
  • Foodland Kingston
  • IGA Penola
  • Foodland Naracoorte
  • Foodland Kapunda
  • Foodland Maitland
  • Foodland Minlaton
  • Foodland Yorketown
  • Foodworks Nuriootpa
  • Drakes Moonta
  • Drakes Port Lincoln
  • Drakes Eyre


Adelaide/close to Adelaide

  • Foodland North Adelaide
  • Foodland Mitcham
  • Foodland Fairview Park
  • Foodland Port Adelaide
  • Foodland Kilkenny
  • Foodland Glenelg South
  • Foodland Brighton
  • Foodland Henley Square
  • Foodland Mawson Lakes
  • Foodland Athelstone
  • Foodland Old Reynella
  • Gourmet She’s Apples Gawler
  • Drakes Gawler
  • Foodland Stirling
  • Drakes Woodcroft
  • Foodland Mt Barker
  • Foodland Mclaren Vale
  • Drakes Aldinga Beach 
  • Drakes Seaford
  • Drakes Hallett Cove
  • Foodland Munno Para
  • Foodland Frewville
  • Foodland Sefton Park
  • Foodland Norward
  • Foodland Saints Road
  • Foodland Happy Valley
  • Drakes Golden Grove
  • Drakes Newton
  • Drakes Clovercrest
  • Drakes Blackwood
  • Drakes Fulham
  • Drakes Hackham
  • Drakes Findon
  • Drakes Wayville
  • Drakes Torrensville

Established 1926

Australia’s own sprouted red lentils


Raspberry Chocolate Slice

An easy recipe that can be made the day before and stored in an air tight container until you are ready to add icing prior to serving. This is not a rich slice despite its looks and it is delicious with fresh raspberries sprinkled on top.

Serving – I used a slice tin 20 x 20 cm approx. 20 squares
Prep time – 15 min
Cook time – 15 min
Oven – 170C fan force


  • 1/2 cup (80 g) sprouted red lentil  flour
  • 1 cup (155 g) gluten free self-rising flour
    (or 195 g of regular self-rising flour)
  • 1/2 cup (100 g) lightly packed brown sugar
  • 1/2 cup (55g g) desiccated coconut
  • 2 tbs coco powder
  • 1/4 cup (60 ml) oil
  • 125 g cooking butter, melted
  • 1 egg
  • 1 punnet of raspberries for topping


  1. Line a slice tin
  2. In a bowl, place melted butter, sugar, egg, oil & vanilla. Mix it until it looks like caramel.
  3. Add the coconut to the wet mixture, then sift both flours and coco powder into the bowl. Mix all ingredients well.
  4. Pour mixture into the tin. You may need to press the mixture into the corners of the tin so it cooks evenly.
  5. Cook until skewer comes out clean
  6. Cool in tray before cutting.


Icing – A light peppermint/chocolate icing tastes delicious!
I then use my finger to break up the raspberries and scatter them on top.
Another idea is to dust icing sugar on the top of the slice and then scatter the raspberries.

Recipe credits – Mum and Nan


Ann's Lasagne

This is a much-loved recipe from my Mum’s cookbook. This recipe is versatile and can be altered to make it your family’s own. I find the lentil flour nicely complements all the other flavours. Using lentil flour in the bechamel sauce will also add a wholesome look and allow it to thicken beautifully.

Serves – 6
Prep time – 20 min
Cook time – 45-50 min
Baking Dish – 30 cm x 20cm 


  • 500 g beef mince
  • 1 onion, chopped
  • 1 tin (400g) of diced tomatoes
  • ¼ cup (40 g) sprouted red lentil flour
  • 2 cloves garlic
  • 1 large carrot – either grated or diced
  • 1 zucchini – either grated or diced
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tbs beef stock
  • 1 packet lasagne pasta sheets


Bechamel Sauce

  • 60 g butter
  • ¼ cup (40 g) sprouted red lentil flour
  • 1 cup (250ml) milk
  • ½ tsp chicken stock powder
  • Pinch of nutmeg
  • 1 cup (apporx 80 g) grated cheese
    Salt/pepper to taste

Method Part 1 - Lasagne filling

  1. Heat oil in large saucepan. Sauté onion gently and then  add mince, garlic and herbs
  2. Brown the meat, then add stock, flour, tomatoes, carrot & zucchini
  3. Reduce heat and leave to simmer whilst you make the bechamel sauce

Method Part 2 - Bechamel sauce

  1. In a saucepan, over medium heat, melt butter and gradually add the  flour whilst stirring continually. The butter and flour should be well  combined with no lumps.
  2. Over a low heat, gradually add the milk into the flour and butter.  The mixture will begin to thicken nicely.
  3. Add the cheese, stock, nutmeg and any salt or pepper –  stir continuously until all lumps are gone.

Method Part 3 - Constructing your lasagne

  1. Lay your lasagne pasta sheets on the bottom of your baking dish
  2. Place half of the meat mixture over the sheets until they are covered
  3. Add another layer of lasagne pasta sheets and place the rest of the  meat mixture over them
  4. Add your final layer of lasagne sheets over the meat mixture and then  pour your bechamel sauce to cover them
  5. Place in the oven at 180C (fan forced) and cook until your lasagne  pasta sheets are cooked. Approx 45-50min.


Prue's Pancakes

Pancakes for the weekend? Why not! These pancakes are more savoury than sweet and taste delicious with fresh fruit and a dash of maple syrup.

Servings – 8 pancakes – depending on size!
Prep Time – 10min
Cooking time – 15min 


  • 1 cup (185 g) plain flour
  • ½ cup (80 g) sprouted red lentil flour
  • 2 tbs castor sugar
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • 1 ¼ cup (310 ml) of milk
  • 1 egg
  • 50g cooking butter


  1. In a large bowl, sift flour and baking powder. Add sugar and mix.
  2. In a jug or bowl, microwave the milk until it’s just lukewarm. Add egg,
    vanilla essence & melted butter. Whisk together.
  3. Pour the wet ingredients into the dry and mix until combined & no more lumps.
  4. Warm the frypan, use butter to oil the pan. Once the butter has melted, pour or scoop mixture into the centre of the pan.
  5. Allow the mixture to cook on one side. Once you see bubbles form on the surface, it’s time to flip it.
  6. Pancakes are done when both sides have a golden tinge and they are cooked in the centre.

Serves with maple syrup, fresh fruit or even ice cream!


Lentil & Chia Seed Biscuits

Perfect with a cuppa or if you are asked to bring morning tea. The orange, chocolate, chia and lentil flavours blend together beautifully. In fact, these biscuits can often have a very subtle, peppery taste to them. Not that may kids even notice! 

Serving – 20-25 small biscuits
Prep time – 15min
Cook time – 10-15min
Oven – 170C fan forced


  • 125g melted cooking butter
  • 1/2 cup (115 g) white sugar
  • 1 egg
  • 1 tsp baking powder
  • Zest of 1 orange (approx. 1tbs)
  • Juice of 1/2 an orange (approx. 70ml)
  • 1 tbsp oil
  • 1/2 cup (80 g) sprouted red lentil flour
  • 1 cup (185 g) plain flour
  • 1/2 cup (60 g) choc chips
  • 3 tbs chia seeds


  1. Pre-heat oven to 170 degrees and line baking trays.
  2. In a large bowl, cream butter & sugar. Add egg & vanilla.
    Then oil, orange zest and juice. Mix well.
  3. Sift flour & baking powder into the wet mixture.
  4. Add choc chips & chia seeds. Mix.

Recipe Credits: Mum! No idea where she got this recipe from.

** Gluten free flour option – 105g Sprouted red lentil  flour and 175g of Gluten Free plain  flour Enjoy!