"....it all began with retirement plans over 30 years ago..."


  • Ambrosia Honey BBQ Pork Ribs

    Serves: 10 ribs


    10 pork ribs


    1 tbsp Ambrosia Organic Raw Honey

    1 tbsp soy sauce

    1 tbsp BBQ Sauce

    1 tbsp garlic, crushed

    1 tbsp chili

    Generous pinch of salt and pepper


    Combine all marinade ingredients in a bowl and stir until well combined. Add ribs to bowl and leave to marinade in the fridge overnight. To cook ribs, place on grill at medium heat until cooked through, approximately 15 minutes.

  • Satay Beef Curry

    Serves: 4


    500g rump steak, thinly sliced

    1 tbsp peanut oil

    1 onion, sliced

    1 garlic clove, crushed

    1 small red chilli thinly sliced, optional

    1 tsp lemon rind grated

    3 tsp curry powder or to taste

    1 tbsp soy sauce

    2 tbsp Ambrosia Organic Peanut Butter

    250g coconut milk


    In a saucepan, add oils, onion, chilli, garlic, lemon rind and curry powder. Cook on medium heat for 1 minute. Add meat and cook until browned. Add soy sauce, coconut milk and peanut butter and stir until smooth. Reduce heat and simmer for 5 minutes. Serve with steamed rice.

  • Anzac Biscuits

    Serves: 6


    • 1 1/2 cups organic rolled oats
    • 1/2 cup desiccated coconut
    • 1/2 cup flaked or chopped almonds
    • 3 tbsp olive oil or melted butter
    • 3 tbsp Ambrosia Organic Honey
    • 1 tsp vanilla extract
    • 1/4 tsp bicarb soda
    • 1 tbsp water


    Preheat oven to 150⁰C. Combine oats, coconut and almonds in a food processor. Add oil, honey, baking soda and vanilla and mix for about 15-30 seconds or until just combined. Add the water and process again. Form into small cookies and place on a baking sheet lined with baking paper. Flatten down cookies with a spoon. Bake for 20-30 minutes or until golden brown. Store in an airtight container for up to 5 days.

  • Ambrosia Lemon Honey Slice

    Serves: 10



    • 1/4 cup Ambrosia Organic Raw Honey
    • 1/2 cup coconut oil, softened
    • Pinch salt
    • 1 cup coconut flour, sifted


    Lemon Filling

    • 3 eggs
    • 1/2 cup Ambrosia Organic Raw Honey
    • 2 tsp lemon zest
    • 2 tsp coconut flour, sifted
    • 1/2 cup fresh lemon juice



    Preheat oven to 180⁰C. Line pan with coconut oil and set aside. To create the crust, using an electric mixer, beat together honey, coconut oil and pinch of salt in a bowl until creamy and well combined. Stir in coconut flour until a dough forms. Press dough evenly into the pan and bake for 8 minutes, or until golden brown. Leave to cool for 30 minutes. Lower oven temperature to 160⁰C. In a bowl, gently whisk the eggs, honey and lemon zest. In a separate bowl, whisk the coconut flour and lemon juice until well mixed. Pour the lemon mixture into the egg mixture, whisking while you pour until evenly combined. Pour topping over crust and bake for 20 minutes or until just set. Leave to cool and then refrigerate for 6 hours. Cut into slices and serve.

Items 11 to 14 of 14 total

  1. 1
  2. 2
151-155 Woodlands Drive Braeside VIC 3195 Australia
Wholesale 1300 762 025 (+61 3 8585 1577)