Latasha's Kitchen

Latasha's Kitchen WA based food producer. Latasha’s Kitchen is a 100% Australian made and family owned and operated small business.

Est 2013
Totally dedicated with uncompromised passion to crafting small batches of South Asian, Southeast Asian & Australasian curry pastes and condiments in high quality using traditional methods of preserving. The company was created to provide a cost and time effective way of enabling people to create great food memories with family and friends without the stress of cooking from scratch. Owner

& Founder, Latasha, produces regional Indian and Asian concentrate gourmet curry pastes and condiments and an Australasian range of relishes, dressings and dessert sauce. The entire range is cooked from scratch in small batches in a boutique HACCP certified kitchen in NSW. Products include those suitable for vegetarians, vegans, pescatarians, coeliacs and low fodmap diets. The brand is highly trusted for consistently delivering fine quality fresh ingredients packed full of intense flavour. The company was created to:•provide a quick and cost effective shortcut to cooking a meal at home made with love, passion and generosity of flavour without compromise through their products•provide good, honest food•provide a trusted and consistently high quality selection of products•share the passion for good food and how it’s more than just the sum of ingredients;•enable people to create great food memories with friends and family without the stress of cooking from scratch;•share and enable people to cook for groups of people quickly and without stress.Share Latasha’s passion and gift your loved ones an honest food product handmade from scratch - Right here in pristine Australia!

Here's where you can find us in this month of September starting this Saturday at We can all benefit from creating new ...
01/09/2026

Here's where you can find us in this month of September starting this Saturday at

We can all benefit from creating new recipes which helps stop boredom creeping into our stock standard cooking repertoire.

Many of you familiar with me know that I’m always looking for new ways of adding different ingredients to further enhance and bring out the flavour of my pastes, condiments and spice mixes, as well as creating new flavour profiles.

Instead of adding one product to a particular dish, I often find combining products is the perfect ‘cheat’ solution to bringing about more banging flavour-packed meals.

Just add our products after caramelising onions at the beginning of the cooking process or use a little as a marinade to infuse flavours before cooking.

You will find so many recipe inspos for your Spring Kitchen cooking, where I have combined at least two products to boost flavours.

In this season of spring and all things anew bring more ease of cooking and comfort filled dishes into your kitchen. Look forward to seeing you all somewhere soon 🌿🌼🍃


28/08/2026

This week I made a creamy cauliflower vegetable soup, a roast chicken with veggies and accompaniments. A pasta dish with creamy leftover soup as the sauce along with leftover torn pieces of roast chicken which made loads of beautiful meals for all of us.

And a few stir fries using bits and pieces from the fridge, freezer and pantry staples.
All in all a healthy and economical week full of flavour filled delicious meals.

Which got me thinking of my Concentrated Pastes and what a powerful powerhouse it can be when you start to tweak and use them as an ingredient for other recipes.

Many of you are writing and texting me about your own discoveries at home with our products and this feedback never fails to evoke a jolt of joy!

Today in my own kitchen I'm preparing to make a Guyanese Lamb Curry using my Madras Concentrate Paste and some fresh zesty green seasoning I'm making from scratch and bottling for other use through the week.

Just by blending a bunch of fresh green herbs (basil, thyme, mint, coriander, parsley, birds eye chillies or scotch bonnets, spring onion, yellow onions or shallots, lemon juice) I'll have this zesty seasoning bottled in jars for a number of repeat uses for various dishes for the coming week.

You could add this green seasoning, a couple of tomatoes and a couple of teaspoons of any of my concentrates as a base for a stirfry or mix some with garlic, anchovies and olive oil as a marinade and baste all over your protein of choice and slow cook until it falls apart. Use the pulled meat in wraps or tacos, pasta or in a sauce.

Crush juicy marinated black olives with pitted dates, yoghurt and a tbsp of Coriander Concentrate Paste and some of the green seasoning and use this blended sauce for roast veggies or basting kebabs.

Once I have made some seasoning like this, the ideas just keep coming and I hope it does for you too!







26/08/2026

"My husband & I were frequent visitors to your restaurant in Leederville. It was just so fabulous. 😊" ^Gaby & Damo

It's truly lovely and so very humbling to be remembered for doing something you absolutely love.
It's now more than 13 years since I closed the doors to my iconic little Leederville restaurant (2003-2013) and still to this day I'm often approached by customers at various events who fondly reminisce frequenting us and their favourite dishes. Customers like Gaby pictured here with my furball Bodhee and I at my home today.

I love receiving visitors to my home studio to pick up their online orders esp if they can't get to my pop ups at weekend farmers markets or events.
Plus Bodhee and I are always happy for a cuddle 🐶and a chat 😉🏡🥰🌼✨

22/08/2026

My Black Peppered Beef is a one pot dish that is often my go to when I don't feel like cooking a heavy curry.

Beef can easily be replaced for lamb or chicken. It's also visually appealing if you add some chunky wedges of red, yellow and green capsicum strips towards the end of cooking. Or you can also add pre fried potato and carrot wedges for a more substantial meal.

I like to pair this dish with a white curry eg Black Eye Peas Olan Stew
I used MegaChef gluten free sauces.

Here's my recipe ⤵️
Black Peppered Beef

Ingredients
750g gravy beef – slice across the grain
¼ cup oil
Salt
Water as required
2 ripe tomatoes, quartered
Small bunch of coriander leaves

Marinating ingredients (A) Mix together in a bowl
2 tbsp light soy sauce
1 tbsp oyster sauce or mushroom sauce
½ tbsp dark soya sauce
1 tbsp tomato sauce
1 tbsp sesame oil

Whole Spices (B)
2 bay leaves
4 cloves
1 cinnamon stick
3 whole star anise flowers

Fresh Ingredients (C)
2 medium onions, finely sliced
7 cloves garlic, thinly sliced
5 cm peeled ginger, finely grated
3 green chillies, sliced
6 birds eye chillies, split open

Ground spice powders (D) Mix together in a bowl
2 tsp meat curry powder
1 tsp red chilli powder
½ tsp turmeric powder
1 tbsp freshly ground black pepper powder
2 tsp freshly ground white pepper powder

Method
In a bowl add sliced beef and allow to marinate with ingredients (A) for at least ½ an hour.
Heat ¼ cup oil in a casserole pan. Add all the whole spices listed in (B) and fry for a couple of minutes until fragrant.
Then add all the fresh ingredients (C), a good pinch of salt and fry on medium heat until everything is caramelised and golden, approx. 10 minutes.
Next add ground spices, (D) stir well for a couple of minutes on low heat. Add a little amount of water if the spice mix sticks to the bottom of the pan.
Now add seasoned beef slices and mix well until the meat is well coated.
Add the quartered tomato and ½ cup of water. Mix well, bring to a quick boil, and cook for 2-3 minutes.
Then turn down the heat to very low and cook for at least an hour with the lid on until the meat is tender. Sauce should be reduced and thick. Garnish with coriander leaves.

19/08/2026

Would you have guessed my favourites correctly ?

But the truth is my tastebuds change from weekly to monthly and even seasonally, doesn't yours?

We have so many amazing products that fill the pantry of our regulars. I love chatting with our customers at markets and...
18/08/2026

We have so many amazing products that fill the pantry of our regulars. I love chatting with our customers at markets and events and helping them choose the right products for their needs.
Everyone has their particular favourites and preferences of what they're after. We have a wide choice of vegetarian, vegan, nut free, low sodium etc that it can be tailored to each family's dietary needs ❤️✨

Sometimes our customers also share some wonderful recipes they create with my pastes and condiments and this has further broadened my own understanding of how versatile our products are.

For ideas, tips and detailed recipes head to our website :
https://latashaskitchen.com/recipes-ideas/

14/08/2026

Yee hah🌴🥥🤎🤍
A successful coconut shredding in session today.

A coconut in hand, and a contraption in place results in 3 bags full of freshly grated coconut.

Having three bags of freshly grated coconut gives me a few options for cooking for the week or even months ahead. Often I'll grate 2-3 coconuts at a time. Sometimes I use a manual box grater but this contraption attached to my outdoor table is a lot safer for my fingers✨😇

Here are the best ways to store and use your fresh coconut:

🥥 Storage Options
* Refrigerate: Keep in airtight containers for up to 4 to 5 days.
* Freeze: Pack into freezer bags, flatten them out, and freeze for up to 6 months.
* Toast or wok fry for a nutty flavour. Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 15-20 minutes until golden.

🍽️ Quick Ideas to Use It
* Make Coconut Milk: Blend the grated coconut with warm water and strain it through a cheesecloth.
* Baked Treats: Use for macaroons, cakes, and traditional Southeast Asian sweet treats like ondeh ondeh or kuih dadar pancakes
* Savoury Dishes: Finely grind it into a wet masala paste using fresh aromatics and other whole spices and add to South Indian dishes, stir-fries (like Thoran), or fresh green or red coconut chutneys😋

12/08/2026

Waxing lyrical melodies
on my beautiful Rendang Terlagi lagi Concentrate Paste 🎶😇🤎

Here I am going on about my rendang paste 🥰At its heart rendang is not a dish but rather a labour of slow cooking masterpiece.
Less of a recipe and more of an art form.
A symphony if you prefer over a hot stove of great ingredients painstakingly merging into deep flavours over several hours using a host of aromatics, spices, tamarind, and the magic of coconut in all its glorious creamy and nutty oiliness.
Time, reduction and caramelization.
What’s not to love about this magical, theatrical and legendary dish.

Address

Yokine, WA

Opening Hours

Monday 11am - 7:30pm
Tuesday 11am - 7:30pm
Wednesday 11am - 7:30pm
Thursday 11am - 7:30pm
Friday 11am - 7:30pm
Saturday 11am - 7:30pm

Telephone

+61407442911

Website

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