Massel Stock & Bouillon

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Massel Stock & Bouillon Here at Massel we are 100% Aussie Made and Owned, and have been for over 39 years! Some of our products are also IBS friendly.

We create Stocks, Stock Cubes, Stock Powders, Liquid Stocks, Concentrated Stock Reductions, Gravies & Sauces, Soup bases, Flavour Blends and Boosters. We create Stocks, Stock Cubes, Stock Powders, Liquid Stocks, Concentrated Stock Reductions, Gravies & Sauces, Soup bases, Flavour Blends and Boosters that are vegan, gluten-free and have exceptional taste. All products use premium ingredients, fresh vegetables, herbs, extra virgin olive oil and pure sea salt from the Great Southern Ocean. Our products are vegan, fat, cholesterol and lactose-free, low in sodium, Kosher certified and free of preservatives.

20/10/2026

Weeknight dinner can be quick and still taste like you made a real effort 🍽️

Zoe Relf is all about simple home cooking with a little extra flavour, using Massel to bring that rich, slow-cooked taste without spending hours in the kitchen.

Made with 100% natural ingredients by an Australian-owned family business, it’s an easy way to give everyday meals a more comforting, gourmet feel.

20/10/2026

Polenta made with water is fine, and that is exactly the problem. Instead, build it on a rich Massel Stock & BouillonMassel Stock & Bouillon beef stock, every spoonful ends up seasoned from the inside out rather than rescued with salt at the end. Top it with butter and Parmesan, stir it through and let it rest the rest of the way. Fifteen minutes to the creamiest thing on the table.

Find the recipe: https://everydaygourmet.tv/recipes/the-perfect-polenta

Give your spring greens an instant flavour upgrade 🌱Toss asparagus, zucchini, snap peas or your favourite seasonal veggi...
18/10/2026

Give your spring greens an instant flavour upgrade 🌱

Toss asparagus, zucchini, snap peas or your favourite seasonal veggies with a little olive oil, then sprinkle over Massel Stock Powder before roasting.

That’s it. No complicated seasoning blends, just beautifully caramelised veggies with rich, savoury flavour in every bite 🥦

What’s your favourite vegetable to roast? Tell us below! 👇

13/10/2026

Steak night, but make it seriously impressive 🥩🔥

Melbourne private chef Alexandra Weymouth serves up a massive 970g ribeye, homemade fries, a leafy salad and a rich peppercorn sauce made even better with Massel Liquid Beef Stock.

Made in Australia, 100% natural and packed with flavour, it’s the pantry staple that brings more depth to sauces, soups, stews, roasts and plenty more.

Big steak. Bold sauce. Melt-in-your-mouth results 🤤

11/10/2026

Creamy, comforting and made in one pan? Yes please 🍄🍗

Sabrina Lu’s One-Pan Mushroom Chicken Rice Bake is the kind of easy dinner that does the hard work for you. Just mix everything in one baking dish, pour in Massel Chicken Style Liquid Stock for rich, savoury flavour, then bake until the rice is tender and the chicken is cooked through.

Try it for your next weeknight dinner and taste the difference a good stock makes.

Ingredients
200g white long grain rice, rinsed
500g chicken breast, diced
250g mushrooms, sliced
1 red capsicum, diced
1 cup chopped spinach
1 small red onion, diced
2 tbsp minced garlic
2 tbsp basil pesto
320g natural light Greek yoghurt
400ml Massel Chicken Style Liquid Stock
Salt and pepper
Chopped coriander, to serve

Method:
1. Preheat the oven to 180°C.
2. Add the rice, chicken, spinach, mushrooms, capsicum, onion, garlic, pesto, yoghurt and Massel Chicken Style Liquid Stock to a large baking dish.
3. Season well, then mix until everything is combined.
4. Cover tightly with foil and bake for 60 to 70 minutes, or until the rice is tender and the liquid has absorbed.
5. Let it cool slightly.
6. Top with chopped coriander and serve.

06/10/2026

Rich, comforting and packed with flavour 🦐🥥

Zaine Hamka-Clark's Coconut Prawn Curry gets its rich, savoury base from Massel liquid chicken style stock. Easy comfort food with a Thai-inspired kick. Serve over rice and enjoy 🍛

Ingredients
1L Massel liquid chicken style stock
1 can coconut cream
300g prawns, peeled
3 potatoes, quartered
3 carrots, cut into chunks
1 can bamboo shoots
4 tbsp vegetable oil
1 shallot, finely sliced
3 tbsp red curry paste
2 cloves garlic, minced
2 tbsp minced ginger
2 tbsp fish sauce
2 tbsp brown sugar
1 lime, juiced
2 tbsp fried shallots
Handful of Thai basil

Method
1. Heat oil in a large pot, then sauté the shallot, garlic and ginger until fragrant. Add the red curry paste and cook for about 2 minutes.
2. Pour in the Massel liquid chicken style stock and coconut cream, then bring to a simmer. Add the potatoes, carrots and bamboo shoots, and cook for about 15 minutes or until tender.
3. Stir through the brown sugar, lime juice and fish sauce. Add the prawns and cook for 2 minutes.
4. Serve over steamed rice and top with fried shallots and Thai basil.

Want more flavour from your mashed potatoes? 🥔Try adding warm Massel broth to your mash. It brings rich, savoury depth t...
03/10/2026

Want more flavour from your mashed potatoes? 🥔

Try adding warm Massel broth to your mash. It brings rich, savoury depth to every spoonful and gives an everyday side dish an easy flavour upgrade.

Fluffy, comforting and packed with flavour. You might never look at plain mash the same way again 💛

Check out our products here https://massel.com/at-home/

29/09/2026

Golden, crispy, and easy to make!

This Golden Chicken recipe from our Recipe Vault is coated in Massel chicken style stock powder for a rich, satisfying crunch 🍗

If you are looking for an easy way to elevate everyday meals, this is a great place to start.

Check out more recipes on the Massel Recipe Vault for more cooking inspiration.

Ingredients
3 tsp Massel Chicken Style Stock Powder
4 boneless chicken breasts (or 8 thin slices)
½ cup plain flour (or gluten-free flour)
1 large egg
3 tbsp water
2 tbsp olive oil
50 g butter

Method
1. Slice each chicken breast horizontally to create thin, even pieces.
2. In a bowl, whisk together the egg, water, and 1 teaspoon of stock powder.
3. In a separate dish, combine the flour with the remaining stock powder.
4. Heat olive oil and butter in a frypan over moderate heat until melted and lightly foaming.
5. Coat each piece of chicken in the flour mixture, dip into the egg mixture, then coat again in flour.
6. Place the chicken into the pan and cook until golden on one side, then turn and cook the other side until evenly golden and cooked through.
7. Serve warm with a squeeze of lemon and a simple green salad.

Check out our recipe vault for more recipe ideas https://massel.com/recipe-vault/

No time for an overnight marinade? No problem 👀Mix a spoonful of Massel stock powder straight into oil, citrus or yoghur...
27/09/2026

No time for an overnight marinade? No problem 👀

Mix a spoonful of Massel stock powder straight into oil, citrus or yoghurt to give your marinade an easy savoury boost without adding extra fuss.

Mix it, coat your favourite protein or veggies, then get cooking. Simple, quick and perfect for busy weeknights 🍽️

Save this hack for your next dinner, and check out the Massel Recipe Vault for more easy weeknight ideas https://massel.com/recipe-vault/

22/09/2026

Creamy, comforting, and full of flavour 🍅

This Ricotta & Spinach Cannelloni brings together a rich tomato sauce made with Massel Vegetable Ultracubes and a savoury ricotta filling with Massel Vegetable Style Stock Powder for extra depth.

Bake until golden and bubbling, then serve hot for a hearty vegetarian dinner the whole family can enjoy.

Ingredients
2 Massel Vegetable Ultracubes
1 tsp Massel Vegetable Style Stock Powder
12 pre-cooked cannelloni tubes
500g cooking ricotta
250g frozen spinach, defrosted and drained
100g grated parmesan cheese
1 egg
1 x 800g can peeled or chopped tomatoes

Method
1. Preheat the oven to 175°C.
2. Soak the cannelloni tubes in hot water while you prepare the filling and sauce.
3. Add the canned tomatoes and Massel Vegetable Ultracubes to a pot. Bring to the boil, then simmer for about 10 minutes until slightly reduced.
3. In a bowl, mix the ricotta, spinach, Massel Vegetable Style Stock Powder, egg, and most of the parmesan. Keep some parmesan aside for topping.
4. Spread a layer of tomato sauce over the bottom of an ovenproof dish.
5. Fill the cannelloni tubes with the ricotta and spinach mixture, then place them in the dish in a single layer.
6. Cover with the remaining tomato sauce and sprinkle with the reserved parmesan.
7. Bake for 20–25 minutes, or until golden and bubbling.
8. Serve hot, with fresh chopped tomato and a light sprinkle of Massel Vegetable Style Stock Powder if desired.

Explore more recipes in our recipe vault https://massel.com/recipe-vault/

Address

Kings Park, NSW
2148

Telephone

+61288148166

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