Ripe The Organic Grocer

Ripe The Organic Grocer At Ripe Organics, we're committed to stocking the best Organic produce grown in Australia.
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Inspired by Prahran Market, Melbourne | Longest-Running Food Market In Aus From the Hands celebration, this simple dairy...
12/06/2026

Inspired by Prahran Market, Melbourne | Longest-Running Food Market In Aus From the Hands celebration, this simple dairy-free dessert brings together rich chocolate mousse and crunchy Musellie granola, celebrating the makers behind the ingredients.

Chocolate Mousse with Musellie Crunch

Serves: 4

Prep time: 15 minutes

Chill time: 1 hour

Ingredients

* 1 x 400ml can Honest to Goodness Organic Coconut Whipping Cream, well chilled
* 200g Loco Love Chocolate Dark Chocolate Drops
* 1 tbsp Ceres Organics Australia Organic Maple Syrup
* Musellie Orange, Cardamom & Turmeric granola, for serving

Method

1. Scoop the chilled coconut whipping cream into a mixing bowl and whip until light and fluffy.
2. Set aside approximately 50g of the whipped coconut cream for serving.
3. Add the maple syrup to the remaining whipped coconut cream and whisk briefly to combine.
4. Melt the dark chocolate drops and allow to cool slightly.
5. Gradually whisk the melted chocolate into the whipped coconut cream until combined.
6. Spoon a layer of Musellie granola into the base of four serving glasses.
7. Divide the mousse between the glasses.
8. Top with the reserved whipped coconut cream and a generous sprinkle of extra Musellie granola.
9. Refrigerate for at least 1 hour before serving.

Recipe note

If the melted chocolate cools quickly when added to the whipped coconut cream, it can form tiny flecks throughout the mousse. This creates a chocolate-chip-like texture that pairs beautifully with the crunchy granola.

A few new brews have landed on the shelf at Ripe 🍵From warming Ginger Kick and Cocoa & Chilli to calming Chamomile & Van...
10/06/2026

A few new brews have landed on the shelf at Ripe 🍵

From warming Ginger Kick and Cocoa & Chilli to calming Chamomile & Vanilla, Sweet Dreams and Rooibos, the Organic range has something for every cup and every mood.

Organic, thoughtfully blended, and ready for the cooler days ahead.

In store now at Ripe.

higherlivingtea teatime ☕️🌿

Big, crisp and exactly as the name suggests 🍎Southern Bliss apples from Tasmania are on special this week at Ripe. This ...
09/06/2026

Big, crisp and exactly as the name suggests 🍎

Southern Bliss apples from Tasmania are on special this week at Ripe. This newer Australian variety is known for its juicy crunch, balanced sweetness and refreshing flavour, making it an easy lunchbox favourite or everyday eating apple.

Available in-store this week.

From the Sea 🌊We’re joining Prahran Market’s From the Sea weekend with a selection of seaweeds, sea salts, sustainably s...
06/06/2026

From the Sea 🌊

We’re joining Prahran Market’s From the Sea weekend with a selection of seaweeds, sea salts, sustainably sourced seafood and pantry favourites from , , .official and

Pop by and discover something new.

Incoming soup szn ✨ Miso Pumpkin Soup with Chilli Kelp PepitasServes 2/3Prep time: 15 minutesCook time: 40–45 minutesIng...
05/06/2026

Incoming soup szn ✨

Miso Pumpkin Soup with Chilli Kelp Pepitas

Serves 2/3

Prep time: 15 minutes
Cook time: 40–45 minutes

Ingredients

* 1kg j*p pumpkin, peeled and cut into thick slices
* 2 tbsp Organic Chickpea Miso
* 1½ tbsp finely grated ginger
* 1 tsp Organic Sesame Oil
* 2 tsp Organic Tamari
* 1¼ cups (310mL) No Bones Vegetable Broth, plus extra if needed
* Salt and pepper, to taste

Chilli Kelp Pepitas

* ½ cup pepitas
* 1 tsp olive oil
* 1–2 tsp Chilli Kelp

Method

1. Preheat the oven to 180°C fan-forced.
2. Arrange the pumpkin slices on a lined baking tray in a single layer.
3. Roast for 20 minutes.
4. Meanwhile, mix together the miso, ginger, sesame oil and tamari.
5. Turn the pumpkin slices and spread the miso mixture evenly over the top.
6. Return to the oven and roast for a further 20–25 minutes, or until the pumpkin is tender and lightly caramelised around the edges.
7. While the pumpkin finishes cooking, toss the pepitas with the olive oil and spread onto a small lined baking tray. Roast for 5–8 minutes, stirring once, until lightly golden.
8. Remove the pepitas from the oven and immediately toss with the chilli kelp seasoning while still warm.
9. Allow the pumpkin to cool for 5–10 minutes, then transfer to a large saucepan. Add 1¼ cups (310mL) vegetable broth.
10. Blend until smooth using a stick blender. Add a little extra broth if needed to reach your preferred consistency.
11. Place over medium heat and gently warm through. Taste before seasoning, as the miso and tamari will already contribute saltiness.
12. Ladle into bowls and top generously with the chilli kelp pepitas.

Serve smart

Serve with toasted sourdough for a simple winter meal.

New flavour alert 🚨🍊 have done it again with this Orange, Cardamom & Turmeric blend.Bright citrus, warming spice and ple...
02/06/2026

New flavour alert 🚨🍊

have done it again with this Orange, Cardamom & Turmeric blend.

Bright citrus, warming spice and plenty of crunch — a combination that’s a little unexpected and all the better for it.

Find it on the shelves at Ripe now.

Potato Puff Pastry Tarts 🥔 Inspired by this week’s From the Earth celebrations at — produce pulled from the ground and ...
29/05/2026

Potato Puff Pastry Tarts 🥔

Inspired by this week’s From the Earth celebrations at — produce pulled from the ground and simple seasonal cooking.

Serves 4
Prep 20 mins
Cook 20–25 mins

Ingredients

* all butter puff pastry, thawed (use as much as needed — you will have some pastry left over)
* 2 large leeks, thinly sliced
* Approx. 3–4 tbsp olive oil (
* 1.5 tsp Organic Wholegrain Mustard
* 250–300g small potatoes (a mix of Midnight Pearl and Kipfler), very thinly sliced
* 50g butter, melted
* 1 tsp rosemary leaves, ( )plus extra to finish
* Salt and black pepper
* 1 egg, beaten
* Finely grated parmesan, ( ) to finish

Method

1. Preheat oven to 200°C FF and line trays with baking paper.
2. Place the sliced leeks into a bowl with around 3 tbsp olive oil and toss to coat well.
3. Cook the leeks in a pan over low heat with a little extra olive oil, stirring occasionally, until very soft and caramelised. Season with salt and pepper, then stir through the wholegrain mustard off the heat. Allow to cool.
4. Divide the sliced potatoes between two bowls to keep the Midnight Pearl potatoes from bleeding into the Kipflers. Pour over the melted butter, season with salt and pepper and gently toss to coat.
5. Roll or unfold the puff pastry and cut into rustic squares or rounds, roughly the size of your hand. Lightly score a border around each tart, about 1cm from the edge, then use a fork to lightly prick the centre inside the border.
6. Divide the leek mixture between the pastry pieces, spreading it inside the border.
7. Layer over the buttered potato slices, slightly overlapping and alternating the potato varieties throughout. Scatter over the rosemary. Brush pastry edges with egg, then loosely fold and crimp the edges inward slightly for a rustic tart.
8. Chill the assembled tarts in the fridge for 10–15 minutes before baking.
9. Bake for 20–25 minutes or until the pastry is deep golden and crisp, and the potatoes are tender around the edges.
10. Finish with finely grated parmesan and a little extra rosemary while hot.

Best eaten warm straight from the oven with a simple green salad.

28/05/2026

From the earth 🌱

Adaptogenic mushroom blends, drinking chocolates and functional powders from , and — now in store at Ripe.

Lion’s Mane for focus, Reishi for winding down, Cordyceps for energy and Chaga for immune support, alongside blends designed for everything from calm mornings to cosy night drinks.

A fitting addition for this weekend at celebrating fragrant herbs, foraged mushrooms and produce pulled from the ground.

Imperial mandarins are back in season.Easy-peel, sweet with that bright citrusy tang, and one of the first signs the coo...
26/05/2026

Imperial mandarins are back in season.

Easy-peel, sweet with that bright citrusy tang, and one of the first signs the cooler months are settling in. Organic as always, in store now at Ripe.

From the paddock to the pantry.A few things we’re highlighting at Ripe this weekend for From the Paddock event — organi...
22/05/2026

From the paddock to the pantry.
A few things we’re highlighting at Ripe this weekend for From the Paddock event — organic dairy, pasture-raised eggs, local honeycomb, bone broth and fresh seasonal produce.

Address

Shop 7, 163 Commerical Road
Prahran, VIC
3181

Opening Hours

Thursday 6am - 5pm
Friday 6am - 6pm
Sunday 9am - 3pm

Telephone

+61398048606

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