This award winning ghee is slow crafted from Australian grass-fed butter.
The process is deliberate, water drawn off, milk solids removed, until what remains is a golden butterfat with a flavour that moves from nutty to caramel to deeply buttery, with a smoke point of 250°C. That is higher than almost any oil in your kitchen, and it produces none of the oxidation byproducts that come from seed oils pushed past their limits.
An impartial blind tasting across hundreds of premium producers awarded this ghee Reserve Champion in the delicatessen range. Delicatessen head judge Thomas Beuke put it plainly: "It's so flavoursome, so nutty, and such a simple product. All the judges agreed — we have to reward this."
Why use Ghee in the kitchen? (What does it do?)
Ghee delivers a richness that settles into food, it allows spices to bloom (not burn) . A curry built on this base develops a rounded sweetness beneath the heat, a foundation that makes every layer above it more coherent, more alive.
Vegetables coaxed in this pan arrive at the table transformed. Onions lose their sharpness and surrender to a deep, jammy sweetness. Carrots take on a honeyed, almost buttery character at their edges. Brassicas (broccoli, cauliflower, brussels) shed their bitterness and develop a nuttiness that mirrors the fat itself, each cut face golden and caramelised, the interior still tender.
Seafood is a perfect partner with its delicate flavour finding balance with the that bruises easily under the wrong fat, finds in this ghee a rare balance. The caramel warmth adds a layered depth beneath the protein without crowding its delicacy, the crust golden and precise, the flesh inside still clean, still itself, but somehow more complete.
Good fat complements the dish.
What it does for your body:
Ghee has been revered as a life-enhancing rejuvenator and cornerstone of Ayurvedic medicine for over 3,000 years. The clarification process removes lactose and casein entirely, making it tolerable for most people who react to dairy. It supports absorption of fat-soluble vitamins A, D, E and K, and contains butyrate, a short-chain fatty acid that serves as the primary fuel for the cells lining your colon.
Shelf life:
Pure ghee with water fully removed does not require refrigeration until opened. Store in an airtight container below 30°C, away from direct sunlight. Refrigerate after opening. Shelf life 12 months from production, best before date on lid.
