Sovereign Foods

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Sovereign Foods We sell 100% Australian grown pantry staples via our Brisbane-based online shop.
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We specialise in organic & sustainably produced flours, whole grains, legumes, nuts, seeds, pasta, dried fruit, juices, spreads, oils, vinegars & household cleaning products. Sovereign Foods is a supplier of exclusively Australian, ethical staples, including pulse, grains, oils, vinegars; we even provide some wonderful environmentally friendly, locally produced detergents and cleaning products. We are currently distributing these products through a number of local produce markets, cafés and restaurants or through neighbourhood buying groups. As well as connecting people to producers and other organisations with a proven track record of helping local buying groups, we are also happy to offer advice to buyers groups just starting out regarding modelling, software they can use to make their lives easier.

16/10/2026

Non-Diastatic Malted Barley Grain

So, what is non-diastatic malt?
Non-diastatic malt is malt that no longer has active starch-converting enzymes. In this case, the barley is malted and then roasted at temperatures high enough to deactivate the enzymes developed during germination.
Rather than being used for enzymatic activity, it is used for the colour, aroma and flavour created during roasting.

A small addition can introduce subtle colour and roasted complexity. As the amount increases, the darker toasted and roasted characteristics will become progressively more prominent.
We recommend starting conservatively and adjusting over successive bakes. The right amount will depend on your flour, recipe and the flavour you are trying to create. 

A good starting point for baking: Start with around 1–3% of the total flour weight and adjust from there according to the colour and roasted character you want.

Supplied as whole grain so you can mill immediately before use.

Flavour profile:
Voyager classifies this style as a Chocolate Malt, with tasting notes of cocoa, iced coffee, caramel and burnt toast, accompanied by slight sweetness and a smooth bitterness. These descriptions refer to the characteristics created naturally through roasting (no chocolate or coffee is actually added)

Head over to our website and learn even more about this interesting new grain.

German apple cakeSpelt flour is quite common in Germany and often used as the flour of choice for cakes and muffins. Try...
15/10/2026

German apple cake

Spelt flour is quite common in Germany and often used as the flour of choice for cakes and muffins. Try this simple apple cake and discover the complex flavours spelt has to offer.

INGREDIENTS
* 180 g soft butter
* 120 g sugar
* 1 dash of vanilla
* 1 pinch of salt
* 3 medium eggs, pasture raised, at room temperature
* 180 g spelt flour
* ½ packet baking powder
* 500 g semi tart apples (such as Elstar)

LET’S BAKE:
1. Take the butter and eggs out of the fridge about an hour before baking.
2. Line the bottom of a 26 cm springform pan with baking paper, or grease and flour it.
3. Peel, quarter and core the apples. Slice them thinly. Use a slinky machine to get this job done fast and easy.
4. Preheat the oven to 180°C, conventional top and bottom heat.
5. Beat the softened butter, sugar, vanilla and salt until fluffy. Add the eggs one at a time.
6. Mix the flour with the baking powder. Sift into the butter mixture and stir briefly until just combined. Don’t overmix.
7. Gently fold in the apple slices and pour the batter into your prepared pan.
8. Bake on the second rack from the bottom for 35 to 40 minutes, until golden and cooked through. Check with a toothpick, if it comes out clean, it’s ready.
9. Let the cake cool completely on a wire rack, remove the pan rim and dust with icing sugar before serving.

Save this recipe for your next baking day.

12/10/2026

Wheat Grain Soft Red Beaufort

Grown from the Beaufort variety of certified organic Australian soft red wheat, this whole grain is ideal for home milling into flour for cakes, biscuits, pastries and other baked goods. Mill fresh at home and discover how wheat variety influences the flour you bake with.

Most people keep just one flour in the pantry, but professional bakers often choose different flours for different jobs. Just as a strong wheat helps build the structure needed for a lofty loaf of bread, a soft wheat brings different qualities to the kitchen.

Soft wheats like Beaufort are naturally suited to cakes, biscuits, pastries and other baked goods where a tender crumb is preferred. With less gluten development than a typical bread wheat, they allow chemical raising agents such as baking powder to do the work while giving ingredients like butter, eggs and fruit a greater opportunity to shine.

For home millers, keeping both a strong and a soft wheat on hand opens up far more possibilities than relying on a single variety. Mill a strong wheat for bread, then switch to Beaufort when you’re baking cakes, scones or shortbread. It’s the same idea as choosing the right apple for eating fresh or baking. Different varieties have different strengths.

Mill immediately before baking for maximum freshness, or adjust your milling to suit your preferred texture. Beaufort is particularly well suited to recipes where a softer flour is traditionally preferred, including:
* Cakes
* Biscuits
* Pastries
* Muffins
* Scones
* Pancakes
* Crackers
*
Like all wheat, the final characteristics of the flour will vary with the season, growing conditions and your milling method.

Head over to our website if you’d like to learn more about our available grains and flours.

4 FLOURS. 4 DIFFERENT JOBS. Ever looked at our extensive flour range, wondering which one you actually need? You’re not ...
09/10/2026

4 FLOURS. 4 DIFFERENT JOBS.

Ever looked at our extensive flour range, wondering which one you actually need?
You’re not alone. Not all flours behave the same way, and choosing the right one can make a real difference to what comes out of your oven.

Here’s your little flour guide.

HERITAGE WHEAT BAKERS FLOUR: FOR YOUR NEXT LOAF
This isn’t just another white bakers flour. Ours is made from Foster, a heritage Australian wheat variety grown in Central Queensland by Paul and Cherry Murphy, then milled by Kialla Pure Foods. It’s a versatile flour suited to bread, sourdough, pizza bases and focaccia, with a connection to Australia’s wheat-growing history.

WHOLEGRAIN RYE FLOUR: FOR DEEP, RUSTIC FLAVOUR
Rye brings a distinctive earthy flavour and a hearty character to baking. Our organic rye flour is stoneground from Australian-grown rye, making it a beautiful choice for sourdough, dense rustic loaves, crackers and crispbreads. New to rye? Try replacing a portion of your usual bread flour with rye to get started.

SELF-RAISING FLOUR: FOR EVERYDAY BAKING
This one already has raising agents blended in, so there’s no need to add baking powder separately. It’s your go-to for fluffy scones, muffins, pikelets, pancakes and everyday cakes. Less measuring, less fuss, more baking.

WHOLEGRAIN EMMER FLOUR: FOR SOMETHING A LITTLE DIFFERENT
Meet emmer, an ancient wheat grain with a history that goes back thousands of years. Our wholegrain emmer flour is stoneground, retaining the bran and germ for a fuller grain flavour. Try it in rustic breads, pasta, pancakes or biscuits when you want to experiment beyond modern wheat flour. It’s a lovely way to bring a little variety back into your baking.

Save this guide for your next baking day, and tell us: which flour do you bake with most?

And those of you wanting to take a deep dive into flour knowledge, head over to our website and enjoy our long format reads.

STAFF PICK 💕 our roasted almonds from SA.Our roasted almonds come from the Casaretto family at Casarosa Almonds in South...
08/10/2026

STAFF PICK 💕 our roasted almonds from SA.

Our roasted almonds come from the Casaretto family at Casarosa Almonds in South Australia’s Riverland, where Jarrad and his family grow their almonds using a low-input, pesticide-free approach that focuses on soil health, biodiversity and bee-friendly farming.

And the best part: They’re roasted on the farm.

The almonds are harvested, sorted, shelled and then dry roasted on-site. No added oil. No preservatives. No flavourings. Just almonds, roasted until they’re golden, crunchy and naturally sweet.
And you can taste the difference.

They’re beautifully crunchy with that lovely buttery, nutty flavour that makes it very easy to eat just one more handful.
They’re brilliant straight from the bag, but don’t stop there.

Chop them over yoghurt or porridge
Add them to salads for some serious crunch
Throw them into muesli or granola
Make your own almond butter
Turn them into energy balls

What would you do with a bag of these?

MUNG DAL vs CHANA DAL They are both dals, but they are definitely not the same.CHANA DAL is made from split and dehulled...
01/10/2026

MUNG DAL vs CHANA DAL
They are both dals, but they are definitely not the same.

CHANA DAL is made from split and dehulled desi chickpeas. It has a nutty flavour and keeps more of its texture when cooked, making it perfect for hearty dals, curries, soups and stews.
Chana Dal needs soaking for 2-3 hours before cooking. After soaking the cooking time is around 40 min.

MUNG DAHL is made from split and dehulled mung beans. It has a much milder flavour and cooks down into a softer, creamier texture.
Mung dal does not need any soaking as is cooked in just 20-30 minutes.

Our Chana Dal is made from certified organic, Australian grown desi chickpeas.
Our Mung Dahl is biodynamically grown in QLD.

Dal is also naturally gluten free.

What is your favourite dal recipe?

MUNG DAL vs CHANA DAL They are both dals, but they are definitely not the same.CHANA DAL is made from split and dehulled...
25/09/2026

MUNG DAL vs CHANA DAL
They are both dals, but they are definitely not the same.

CHANA DAL is made from split and dehulled desi chickpeas. It has a nutty flavour and keeps more of its texture when cooked, making it perfect for hearty dals, curries, soups and stews.
Chana Dal needs soaking for 2-3 hours before cooking. After soaking the cooking time is around 40 min.

MUNG DAHL is made from split and dehulled mung beans. It has a much milder flavour and cooks down into a softer, creamier texture.
Mung dal does not need any soaking as is cooked in just 25 minutes. Pro tip: using a pressure cooker brings your cooking time down to just 10 minutes.

Our Chana Dal is made from certified organic, Australian grown desi chickpeas.
Our Mung Dahl is biodynamically grown in QLD.

Dal is also naturally gluten free.

What is your favourite dal recipe?

STAFF PICK 💕 our organic pecan kernels grown by the Huston family at their farm in Junction View, Queensland. The Huston...
21/09/2026

STAFF PICK 💕 our organic pecan kernels grown by the Huston family at their farm in Junction View, Queensland.

The Huston’s grow, harvest, crack, dry, sort and pack their pecans all on farm. This means the nuts are as fresh as can be, and you can taste it!

The pecans are raw, with a lovely mix of whole and three-quarter halves, so you actually get that satisfying pecan crunch rather than a bag full of crumbs.
They are buttery, aromatic and naturally sweet.

✔️ Eat them straight from the bag.
✔️ Throw them into muesli or Bircher.
✔️ Add them to a salad.
✔️ Bake with them.
✔️ Lightly toast them and make your own pecan butter.

What’s your favourite way to enjoy pecans?

18/09/2026

You bought dry faba beans. Now what?

It’s easier than you think.

Here’s how we cook them:
1️⃣ Soak overnight in plenty of water.
2️⃣ Strain out any floating beans, then drain.
3️⃣ Cook in fresh water until soft, roughly 50 minutes on low.
4️⃣ Drain & cool.
5️⃣ Now comes the fun part… 🎶 Put your favourite tune on and get in the groove to hull your faba beans.

Don’t skip the hulling! Once the beans are cooked, removing the outer skin gives you that lovely creamy texture. The outer hull tastes tough and bitter.

Now, your faba beans are ready for whatever you fancy.

We blended our beans with olive oil, lemon juice and salt and ended up with the creamiest, high-protein bean dip.

STAFF PICK ❤️ meet the ridiculously delicious Organic Figs in Syrup from Rosnay.The Statham family planted their fig tre...
14/09/2026

STAFF PICK ❤️ meet the ridiculously delicious Organic Figs in Syrup from Rosnay.

The Statham family planted their fig trees at Rosnay in Canowindra, NSW, back in 2004. Today they grow eight varieties of figs, including the beautiful White Adriatic, and everything is harvested, cooked and packed right there on the farm.

For this product the whole figs are slowly poached until soft and tender in a simple syrup with organic raw sugar, AC vinegar, lemon juice and warming spices.

The result?
Soft, sweet, jammy figs with just enough spice and acidity to make them seriously addictive.
Here are just some ideas on how to enjoy them:
🧀 Blue cheese 
🥛 Yoghurt
🍦 Vanilla ice cream 
🥗 Salads & grain bowls
🥩 Roast meats or charcuterie

And don’t throw away that syrup!

What’s your dream pairing — blue cheese, ice cream or something completely different? Leave a comment below.

Address

2/8 Lucy Street Moorooka
Brisbane, QLD
4105

Opening Hours

1am - 7am

Telephone

+61491176114

Website

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