explore our ghee
The same golden ghee in a 375mL glass jar or a 500mL jar.
Why ghee?
A Curry Essential
The traditional base for curries, and a flavour lift for any sauté or fry where you would use oil or butter.
Golden & Nutty
With the water drawn off and the milk solids removed, what remains is a golden butterfat that moves from nutty to caramel to deeply buttery.
Award-winning
Named Reserve Champion in the delicatessen range after a blind tasting of hundreds of premium producers.
Ghee is butter with the milk solids taken out. That means all of the buttery flavour, none of the scorching, and a fat you can take to high heat for frying eggs, toasting spices or starting a curry.
What our ghee is (and isn't)
From butter to ghee
Ghee starts as butter. It is gently simmered so the water cooks off and the milk solids separate, then the clear golden fat is poured off and the solids are left behind.
The result is richer and nuttier than butter, with a deep golden colour.
Good to know
What is ghee?
Ghee is clarified butter: butter simmered so the water and milk solids can be removed, leaving a golden butterfat.
Is your ghee grass-fed?
Yes. It is clarified from Australian grass-fed butter.
What can I cook with ghee?
Curries, dal and rice, fried eggs, sautéed vegetables, and anywhere you would use butter or oil in a hot pan.
How should I store ghee?
Keep the lid on and follow the instructions on your jar. Always use a clean, dry spoon.
