Everything is all natural. We don’t use any preservatives or additives. Basically, we carefully use sea salt or sugar or vinegar to pickle, ferment, preserve. We have to carefully monitor the process, percentages, temperature, climate, to make sure it can preserve itself naturally to the point that it’s so self-preserved that it takes care of itself. We don’t have to do anything.

Now you’re left with an all-natural product. No sodium bonzoates or chlorides — which don’t need to be written on labels in Australia. For certain preservatives that are derived from natural sources, they don’t even have to be disclosed.

Using the skill we gained from ancient knowledge from around the world, with just sea salt, we can make a product that can sit on your table for two years without any mold.

That said, we’re all human. Sometimes we lick the spoon and go back for seconds, introducing new bacteria to a delicate ecosystem. For that reason, if a product says refrigerate after opening, please do.

Maybe soon. Maybe eventually. Maybe never.

Our products are made with rare, naturally-foraged ingredients, subject entirely to availability. For example, the bunya nut only comes out once every three years. When it’s on, it’s on. When it’s gone, don’t bother looking because you won’t find enough to do anything with.

Sometimes our products are experiments, relying on two or three extremely rare ingredients becoming available at exactly the same time — a once-in-a-blue-moon type of event.

You can try contacting us, but we can’t promise anything.