Clarified from Australian grass-fed butter, this beautiful ghee is slightly caramel in flavour, delicate and amazing to cook with.
A traditional base for curries, Ghee is also a great flavour enhancer for any sauteeing or frying where oil or butter are used. Eggs fried in Ghee is an absolute delight!
Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning dahi), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavour. The texture, colour and taste of ghee depends on the quality of the butter, the milk source used in the process and the duration of time spent boiling.
Interesting Facts About Ghee
- Pure ghee with all water content properly removed doesn't have to be refrigerated, only stored in air-tight containers.
- Ghee is often substituted for oil during deep frying because its smoke point is much higher (482 F / 250 C) than that of many oils.
- Ghee is reported to help memory functions, ulcers, burn wounds, and even to slow cancer and certain diseases.
Shelf life:
'Best before' of 2 years from production.
Store in a cool, dry place and out of direct sunlight until opening, and then it's best kept in the fridge after opening.
Keep free from foreign foods and water to maintain stability for years to come.
Weights:
NET (WET) WEIGHT - APPROX. 430g
GROSS WEIGHT - APPROX. 460g
Why Cook With Tallow?
High-Heat Stable
A smoke point of ~250°C means tallow won't break down or oxidise at the temperatures you actually cook at, unlike most seed oils.
Rich, Natural Flavour
Adds a clean, savoury depth to roasts, fries and sautés that vegetable oils simply can't replicate.
Nutrient Dense
Rich in fat-soluble vitamins A, D, E & K, and one of nature's richest sources of CLA (conjugated linoleic acid).
Grass-fed tallow has been used in kitchens for centuries, long before it was replaced by industrially processed seed oils. With a naturally high smoke point and a fat profile rich in stable, heat-tolerant saturated and monounsaturated fats, it's one of the safest and most flavourful cooking fats available.
What our cooking fats are (and aren't)
Why tallow is not just "animal fat"
Tallow is rendered from suet, the dense, vascular fat surrounding the kidneys and loins. Because it comes from a highly metabolically active region of the animal, it's far more nutrient-dense than generic body fat. It's one of nature's richest sources of CLA (conjugated linoleic acid) and fat-soluble vitamins A, D, E and K.
At room temperature, tallow is firm, white and shelf-stable, making it ideal for high-heat cooking, pastry-making and long-term storage. With a smoke point of around 250°C, it handles everything from deep frying to roasting without breaking down or creating harmful oxidation by-products.
Customer Reviews
An excellent product. Well worth the transport to Brisbane. cheers Peter
Sensational
Absolutely the best Ghee! Buttery and creamy. So good youcan add a spoonful to porridge
Very glad i purchased this ghee . Top notch quality
This is the best Ghee I've used. Great flavour and locally produced from grass fed cows. Do yourself a favour and give it a try.
