From tropical tamarillo sauce to spiced plum and shiraz jelly, kasundi to our “Sprinkle Me Asia” blend… this month’s box is bold, diverse and downright delicious.
Summer in Queensland, and all that wet weather OMG has certainly played havoc with local produce. So we’ve searched far and wide to bring you what’s in season, while mixing things up with flavours a little different from our usual range.
Of course, we couldn’t resist including a familiar favourite, with our product of the month our prize-winning chilli jam straight from the One Hungry Mumma classics.
And because no box is complete without a little indulgence… there’s chocolate too.
And that brings me to our Producer of the month!
Chocolate in a condiment box? Why not. I’m usually a savoury girl, but these local chocolates have me well and truly hooked.
Not unlike One Hungry Mumma, Koko Loko was born from a simple passion… real chocolate that actually tastes like chocolate. The kind without the nasties, made slowly, in small batches, and crafted with care.
Four years ago, Michael woke up with a name, Koko Loko, and a spark that would soon turn into something special. What started in a home kitchen quickly grew, fuelled by creativity, curiosity, and a genuine love for all things chocolate.
Now based locally at Grasstree Beach, Michael handcrafts each batch from his very own chocolate workshop, a space they’ve grown into after outgrowing their kitchen, always a good sign. Today, Koko Loko chocolates can be found in select retailers, and Michael also shares his craft through hands-on chocolate workshops.
And behind the scenes, his partner Greg is there supporting every step of the journey, much like One Hungry Husband, Dave. Because let’s be honest, we couldn’t do it without them, even if we like to take all the credit for the creative genius.
You’ll often find me on a Sunday evening, glass of red in hand, quietly working my way through my favourite dark chocolate selection from Koko Loko so i'm super excited to share with you.
Tropical tamarillo sauce
If you’ve never cooked with a tamarillo before, you’re not alone… but trust me, you’re about to wonder why.
Often called the “tree tomato,” tamarillos grow on small trees rather than vines, thriving in warm climates and producing these glossy, egg-shaped fruits in shades of deep red and golden orange. They’re delicate to grow, a little temperamental, and as I’ve now discovered… not the cheapest ingredient to fall in love with.
But once you taste them, it all makes sense.
Tamarillos have this beautiful balance of sweet and tangy, with a subtle savoury edge that makes them incredibly versatile. Think tomato meets passionfruit, with a slightly earthy depth that works just as well in savoury dishes as it does in something sweet. Or, as Gill and Donna, our Wednesday condiment queens, described it during a blind taste test, a cross between tomato and rockmelon… weird, but accurate.
For this sauce, I’ve paired them with local Zelenka pineapples, bringing a natural tropical sweetness that softens that tang and rounds everything out beautifully. It did take us a little while to get the balance just right, keeping that beautiful tamarillo flavour front and centre without letting the pineapple steal the show. The joys of creating new recipes from scratch every month, I suppose.
The result is a fruity BBQ-style sauce that’s a real play on your taste buds, unusual, tangy, smoky and sweet, with layers of flavour that keep you coming back for more. It’s made for dipping, drizzling or grazing, whether you’re firing up the BBQ or pulling together a platter.
Drizzle it over grilled meats, spoon it onto a burger, serve it alongside a cheese board, or glaze it over ribs or chicken.
Or… do what I do, and sneak a spoon straight from the jar.
Spiced plum and shiraz jelly
Designed to be paired with hard cheeses, this rich, spiced jelly brings together sweet plums and a hint of shiraz for a beautifully balanced, slightly indulgent finish.
Perfect on a grazing board with aged cheddar or a sharp vintage cheese… although I didn’t get much of a chance to test that, hubby was too busy eating it straight from the jar.
Sprinkle me Asia
Designed to get you out of your comfort zone, this is your new go-to finishing sprinkle, packed with flavour and a little touch of magic.
With a blend of sesame seeds, nigella, garlic, mushroom and warming spices, Sprinkle Me Asia brings that irresistible umami hit to just about anything. It’s nutty, aromatic and full of depth, the kind of thing you didn’t know you needed until you try it… and then suddenly it’s going on everything.
Sprinkle over stir-fries, noodles or rice bowls, toss through salads, or finish grilled meats and roasted veggies with a generous pinch. I love it sprinkled over skewers and curries for that extra layer of flavour.
Basically, if it needs a lift, Sprinkle Me Asia has you covered. (just go lightly it's bursting with flavour)
Worcestershire Onion Relish
This one takes me right back.
One of our original products from 10 years ago, and one I can still hear the cries about when I took it out of the range. Truthfully… I was a little over bottling up the sticky, oniony mess. But as it turns out, some things are just too good to let go.
Inspired by my late father’s love of Worcestershire sauce, this relish was always about bold, punchy flavour. It’s rich, savoury, slightly sweet and packed with that unmistakable depth that Worcestershire lovers know and crave.
And where does it belong? Straight on a steak or piled high on a bacon burger. This is the kind of relish that doesn’t sit quietly on the side, it makes itself known.
A true throwback, and a reminder of where it all began.
Kasundi
If you’re not familiar with kasundi, you’re in for a bit of a flavour awakening.
Traditionally from India, kasundi is a bold, spiced mustard sauce known for its punchy, tangy kick and layers of warming spices. It’s the kind of condiment that doesn’t sit quietly on the plate, it brings heat, depth and a whole lot of personality.
Ours is rich and vibrant, with that signature mustard bite balanced by spices that build warmth without overpowering. It’s one of those flavours that lingers in the best possible way.
So how do you use it?
Serve it alongside grilled meats, especially chicken or seafood, spread it onto sandwiches or burgers, or add a spoonful to dressings and marinades for an instant flavour boost. It’s also incredible with roasted vegetables or as part of a grazing board.
If you love bold flavours that wake up your taste buds… this one’s for you.
From our kitchen to yours thank you from the bottom of our bellies. We really appreciate your support.