Oats and Rolled Oats

Adzuki Beans

Milling Wheat


feed grain, straw, hay,
grass seed, clover seed,
lupins and himalaya stock trace mineral blocks


Organic QuinoaOrganic Quinoa


Our organic Tasmania Quinoa (Chenopodium quinoa) is sustainably and ethically produced, harvested, cleaned and polished on our farm.

Quinoa previously has been imported from South and North America.

Also, as our organic Quinoa is produced in Tasmania, it fortunately travels very low 'food miles', using minimal resources to arrive from our farm to its destination - your plate.


Our premium Tasmanian Quinoa retains all of its famous qualities and benefits including high levels of protein and beneficial amino acids, wonderful natural colour, and of course, its delicious nutty flavour. The serrated leaves of Quinoa are also edible and also have a unique and refreshing taste.



Facts about Quinoa


Quinoa (pronounced keen-wá) is a grain-like seed. It was previously cultivated over 5000 years ago in the Andean region of Peru, Bolivia, Ecuador and Chile.


The Quinoa seed comes closer to meeting the genuine protein requirements of the human body than either cow’s milk or soybeans.  

You can also consume the leaves, or use as a beautiful garnish, especially with the autumn colours produced by the ripening Quinoa plant.

Once you have washed the protective saponin coating from your premium Tasmanian Quinoa, you can also use the remnant mildly soapy water for washing your dishes after enjoying a delicious feast! The saponins contained in Quinoa have been shown to lower cholesterol.

Quinoa is not a true cereal grain it can be eaten by people who suffer from cereal grain allergies. Sometimes Quinoa is referred to as “pseudo-cereal” because it is a broadleaf non-legume that is grown for grains, unlike the true grains and corn which are grasses.



Cooking with Quinoa


We also supply pre-washed Tasmanian Quinoa, however quinoa in its natural state has a coating that is bitter tasting.

That’s why Quinoa needs to be washed before consumption.                                            

Wash and stir 3 or 4 times in water, or wash till water is clear.

Never soak Quinoa before washing. The bitterness will be absorbed by the seed and is almost impossible to remove.


The first 2 washes are very important - the first wash will be dark and frothy; the second wash is not as dark as the first. The water will get clearer with every wash.


When cooking, refrain from putting too much water on top, the washing process makes the product already wet.  Not more than 12mm or ½ inch of water on top, too much water makes it soggy.


Cook for 10-12 minutes, stirring occasionally.  Remove from heat and let the Quinoa dry slightly.  High temperatures are not required to cook Quinoa, and may result in overcooking.


Quinoa has a light fluffy texture when cooked, and has a mild nutty flavour.  It can be cooked like rice but in half the time.


There are also several other ways to prepare Quinoa: e.g. fried, curried, served as a side dish or a meat substitute and added to salads, soups, breakfast porridges and puddings.