In three years, Kehoe’s Kitchen has developed from blog, to local market stall, to Australia’s first certified organic vegetable fermenter, to supplier to retailers nationwide and winner of three gold medals – and a silver, at the 2016 Australian Food Awards (AFA).
Run by husband and wife team Katrina and Brenden Kehoe, Kehoe’s Kitchen started out as a food blog where Katrina shared Paleo/ GAPS (Gut and Psychology Syndrome) recipes that she made for her family, which quickly grew in popularity.
“At the time, information and recipes in relation to the GAPS diet were scarce, which in turn meant that many families were uncomfortable in starting such a diet, despite the many health benefits,” said Katrina, who entered the AFA for the first time this year.
Despite now being run from a larger, purpose-built facility and supplying Australia’s largest range of certified organic raw probiotic vegetable ferments, Kehoe’s Kitchen still maintains its original values.
“Our overriding philosophy is to produce probiotic foods that are of the highest standard. We buy the best ingredients and we don’t cut any corners.”
The Kehoe’s Kitchen range includes six flavours of Sauerkrauts, two flavours of Kimchi, a carrot ferment, a cauliflower-based mustard pickle ferment, four flavours of fermented probiotic vegan cashew ‘cheese’ dips and three flavours of sparkling probiotic drink.
The recipes are made using the best certified biodynamic and organic produce from local farmers, ensuring the produce is fresh which results in more nutrients and less food miles, whilst also supporting local growers.
“We produce seasonally and fully ferment every batch ensuring a more mature, more acidic ferment with more beneficial bacteria to support a healthy digestive system.”
“We use WILD fermentation for our vegetable ferments, which combined with our strict hygiene and quality assurance practices ensures a more diverse range of naturally selected beneficial bacteria in every jar.”
Taking home gold medals for their White Kimchi, Kale and Carrot Sauerkraut and Traditional Sauerkraut, and silver for their Beetroot and Ginger Sauerkraut, Katrina said the introduction of the fermented vegetable category to the AFA demonstrates that they are becoming a staple in the Australian diet.
“The White Kimchi is our newest flavour and has only been available for about a month now, so we are really thrilled to win Gold for it. We will always continue to evolve and improve our recipes and introduce new flavours.”
If you are looking to purchase a product from the Kehoe’s Kitchen range, they are available nationwide at independent retailers. Visit www.kehoeskitchen.com/stockists and enter your postcode for a list of your closest stores.
With a few new products hitting shelves in the warmer months, keep an eye out for the award-winning, nutritious and delicious Kehoe’s Kitchen.