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dirt(y) stuff

big red bolt lentils

yorke peninsula | south australia

dirt(y) big red bolts are a medium-size red lentil grown by the Schilling Family. They aren't hulled so they are brown on the outside but red underneath.

Our bolts have a more meaty, robust flavour (than the baby reds) and are a great accompaniment to meat and game, they make a good lentil patty and are perfect in bold summer salads, winter braises and soups. 

Why do they look brown in the box? Well, we don’t hull (take the skin off) as it’s a good source of dietary fibre, lowers the GI and has a fair bit of flavour. The actual seed is red, so we aren’t lying when we say it’s a red lentil. As they say, “It’s what’s on the inside that counts!”

Lentils don't require soaking, just rinse in cold water before cooking. Cover with 5 times their volume in cold water and simmer gently for around 30 mins or until al dente.

Available in 500g retail packs or a big 5kg food service size.

pearl white peas

yorke peninsula | south australia

From the Schilling Family on Yorke Peninsula, these peas are a type of field pea, high in protein, and complex carbohydrates and fibre.

White pearl peas require soaking overnight and will cook to al dente in around 20 mins.Drain the soak water and cover with 3 times their volume of cold water before cooking to al dente.

They’re great for a luxury pea and ham soup, as an addition to cous cous or pasta dishes, or an interesting twist on a summer salad.

Available in 500g retail packs or 5kg food service size

baby red lentils

yorke peninsula | | south australia

dirt(y) baby red lentils are, as the name suggests, our little guys (well, in comparison to the larger variety of lentil in our range - the big red bolts). Our baby reds are grown with love by the Schilling Family in the Yorke Peninsula, South Australia

Time poor? Don’t worry, our baby reds don’t require soaking and can be cooked easily, in about 30 mins, or until al dente. These babies have a delicate flavour and are great for summer salads, warming winter braises and soups.

Tip: if you’re after that creamy texture that hulled and split lentils release into sauces and soups, we suggest you scoop out a handful and blitz them up with a stab mixer or food processor and then return to the pot. The starches of an un-hulled and un-split lentil tend to stay in the lentil (rather than in the surrounding cooking water).

Available in 500g retail packs and 5kg food service packs.

kabuli chickpeas

yorke peninsula | south australia

dirt(y) kabuli chickpeas are single origin, traceable, non GM and grown by the Schilling Family in sunny Yorke Peninsula, South Australia.

Chickpeas are a rich source of dietary protein and minerals, are drought tolerant, water wise crops and are nature's fertilisers; releasing valuable nitrogen into the soil for future crops.

Kabuli chickpeas are the bigger boys of the chickpea world. Those whacky Americans call everything we cook by a different name, and they call these garbanzos. Kabuli chickpeas originated in Afghanistan and are larger than the desi (which are the little Indian variety). They are easy to identify with their smoother coat and lighter colour.

We know it’s hard to plan ahead but it’s worth getting organised and soaking your chickpeas in plenty of cold water in the fridge overnight. If you forget, you can cheat by doing a quick soak (for directions read our dirt(y) secrets); and they will still only take a tad over an hour to cook like cold soaked ones.

Kabuli chickpeas are great in a curry, make a mean falafel, and are less fibrous than the desi variety so they make a delicious and smooth hummus.

Available in 500g retail packs and 5kg food service packs.

2013 national finalist, delicious produce awards

2013 delicious produce awards

the royal baby blue lentils

rupanyup | victoria

dirt(y) royal baby blue lentils are grown in the small rural town of Rupanyup, Victoria.

Our baby blues might have a steely blue appearance at first glance but don’t be fooled by first impressions; once cooked these lentils will show their true colour and style, as they are in fact a French green or du puy style lentil – the aristocrat of the lentil world.

You all know lentils don’t need soaking before cooking, but there’s more good news – they cook in just 12 - 15 minutes! The baby blues tend to hold their shape well in cooking and have a slight peppery flavour.

These lentils are great in summer salads, added to casseroles or soups.

Available in 500g retail packs and 5kg food service packs.

aquadulce broad beans

kangaroo island, | south australia

dirt(y) aquadulce broad beans, from the Spanish “agua dulce”, translating to “fresh water,” are an heirloom variety grown on Kangaroo Island, South Australia.

Start your prep the night before by soaking your broad beans in plenty of cold water, in the fridge overnight. If you forget – don’t panic, you can still make your favourite broad bean recipe, just do a hot soak first! (Get the lowdown on our clandestine page of dirt(y) secrets.)

Post-soak, cook for 40 mins or until desired texture is achieved. These beans will add heartiness to winter stews, soups but also make a super summer dip or can be roasted and salted for a healthy snack.

Available in 500g retail packs and 5kg food service packs.

bengal gold chana dal

mixed origin | victoria

dirt(y) bengal gold chana dal is an Australian desi chickpea that has been split and lightly polished; grown, harvested and split in Victoria.  

Because it’s a chickpea, not a lentil, it requires a soak. Chuck dal in plenty of cold water overnight, drain dal and add twice their volume of cold water to cook (for 1 cup of dal, cover with 2 cups of water – easy!) Bring to a simmer for 30 minutes.  

If you have a pressure cooker, there’s no need to soak and your dal will cook in around 6 – 10 minutes, depending on your cooker.  

Once cooked, there’s no need to strain – the dal will be nestled in a puddle of golden syrupy water; the grains will burst, be soft, earthy and sweet like corn.  

Chana has a very low GI, is high in fibre and easily digestible. It is the raw ingredient of besan – just pop in a spice grinder to make your own besan flour for pakoras. Great for classic Indian cooking, winter soups and braises, and light summer salads.

Available in 500g retail packs and 5kg food service packs.

sunset red masoor dal

wimmera | victoria

dirt(y) sunset red masoor dal is a split Australian baby lentil without its “jumper on” i.e. the skin. Masoor is the most common dal in India, and this is our home grown version; cultivated by Peter Blair and his crew of farmers in Victoria. 

It’s red because it’s fast like a racing car, vroom vroom! And it’s easy…like a Sunday morning!

To cook, add dal to 3 times their volume of cold water (e.g. 1 cup of lentils to 3 cups of water), bring to a simmer and it will be ready in 12 minutes. There is no need to pre-soak, no need to strain – it will be nestled in a puddle of golden syrupy water; the grains will burst, be soft, earthy and sweet.  

Great for classic Indian cooking, winter soups and braises, or light summer salads.

Available in 500g retail packs and 5kg food service packs.

hand harvested dried wakame

storm bay | tasmania

dirt(y) hand harvested dried wakame is dried using a process derived from traditional methods of drying (i.e. hung and be air dried) with a few ounces of intervention from our diligent, (slightly kooky but totally loveable) producers in Tassie.

Unless you’re adding to a soup, dried wakame should be re-hydrated in boiling water first for a couple of minutes, just until it swells, is soft and a bright green colour.

Our 'weed' makes a great addition to a well stocked pantry as it will keep forever (well almost) and is great in salads, stir fries or savoury dishes.

Wakame has a limited harvest at the end of winter. We sell the current harvest, and sometimes it's not available year-round; but that's food, it's finite!

For more info on dirt(y) hand harvested wakame (fresh frozen) - see above, or get wiki-ing!

Available in 25 g packs for retail and 500 g jumbo bags for food service.

hand harvested wakame

storm bay | tasmania

dirt(y) hand harvested tasmanian wakame is wild grown, single origin and hand harvested in the pristine waters of Tasmania’s Storm Bay.

Wakame is an edible seaweed which is packed full of vitamins and nutrients. This sea superfood, is a perfect addition to any diet as there are few things we can eat that has the high nutritional value and ongoing health benefits, as wakame.

dirt(y) wakame is a Japanese wakame, which has seeded from the ballast water of Japanese cargo ships. A quick bit of scientific research (with goggles and lab jackets on) identified our wakame as the genus Undaria pinnatifida, which is true wakame (not bull kelp!).

Our wakame is harvested as a whole plant, by mad-keen diver, James Ashmore. This gentle, artisan style hand harvesting has a positive environmental impact as this centuries old food is considered an invasive species in the Tasman sea. Wakame grows on rocky reefs, pylons and boat hulls, reaching up to 3m in size and making it a major competitor to other native sea plants.

After harvesting, dirt(y) wakame is blanched in brine and then snap frozen. We only sell this year’s fresh harvest, which kicks off at the end of winter for a few short months.

dirt(y) wakame can be kept in the freezer forever – well almost! It’s best defrosted gently in the fridge, and can stay there for up to two weeks. Just pull off enough for a week or two and keep in the fridge till you’re ready to use and pop the rest back in the freezer.

We know you’re all nice, clean people but be sure to wash your hands thoroughly before touching fresh wakame; you might even like to invest in a few disposal gloves. As it’s a sea vegetable and contains a far bit of agar, any germs from your hands will send it off very quickly.

There is one whole plant frond per bag (500 g). The top leaves are more tender, while the bottom ones have a bigger flavor. Use the thick stem in stocks or finely slice to add to a dish.

The centre stem is really nice pickled and will add texture in salads; (just chuck some salt and sugar on it for 3 hours, then pop into vinegar… easy!).

Boil the leaves for about 30 seconds for miso soup, salads with an Asian twist or in an Asian-style hot pot.

Available in 500 g food service packs in SA only.


urban sanctuary raw honey

adelaide | south australia

dirt(y) urban sanctuary raw honey is an unfiltered pure mixed flora honey which comes from hives in and around the Adelaide CBD.

The “dirt(y) girls” as they are now affectionately known were once homeless swarms of honey bees, rescued by the caring people at Adelaide Bee Sanctuary and provided with nice new hives dotted throughout urban Adelaide, each area with its own unique characteristics.

It's not just tasty, it ensures bio-diversity thrives in our urban enviroments; and is a little reminder that peaceful co- existance between humans and the more important  species of planet earth can work and live side by side. Bees pollinate the greater percent of the worlds food, they are indeed helping feed us, if we dont look after them we are basically pooping on our future.Our honey is origin specific, but embraces the diversity provided by the variety of flora unique to each region, and offers a depth of flavour that cannot be met by single flora honey.

The range of dirt(y) urban sanctuary mixed honey comes from hives located in:

Adelaide, Adelaide Zoo, Henley Beach and Brompton ("Simon's girls")

True to each unique appellation, our honey is actually from hives in that suburb. There is no topping-up or adding-in of other local or imported honeys. It may be a combination of more than one hive BUT it is 100% local and batched according to suburb.  

Although the term is a little bandied around,  our honey is truly raw; with the chemical structure and beneficial enzymes of the honey protected to ensure it’s nutritionally sound. Our honey is cool temperature extracted and then naturally allowed to cap and settle; no excess processing or filtering and then bottled within a few days. We suggest you eat it raw, the bees have worked hard to produce a little powerhouse of nutrients, respec'!

Raw unfiltered honey will crystallize. The best way to avoid this is to store in a warmish spot. The bees work hard to maintain their hives at a clement 32° year-round so we suggest keeping your honey around this temp  (or a bit below) to protect the precious enzymes it contains. Heating the honey too much will ruin all that good stuff.

...oh, and the good (human) girls at Adelaide Bee Sanctuary NEVER stress the bees, they are ALWAYS left with ample stocks of their own honey for the colder months and are cared for in line with natural bee keeping principles. Sure the re-homed CBD swarms are paying a bit of honey-tax for their new homes - albeit reponsibly and with utmost care and patience. But this re-housing initiative offers a better alternative to swarm extermination when a bunch of girls are on the loose in the CBD. It costs money to have a house in the big city (don't we all know it), so think of  the subsuquent honey extraction as "subsidised rent" for a new safe and happy urban home for once homeless bees!

Available to food service in SA only, in a 3kg tub

2018 harvest NOW AVAILABLE

National finalist in the delicious produce awards 2015

2015 produce awards

raw pressed red skin peanut oil

kingaroy | queensland

Our red skin peanuts are grown in the Peanut Capital of Australia – Kingaroy Queensland.

We use all natural high Oleic Peanuts, the healthiest of all peanuts, with a higher level of monounsaturated fats or “good fats” and Omega 9.

In cooking, the benefit of peanut oil is that it withstands slightly higher temperatures without burning. We acknowledge that more highly refined peanut (and other nut oils) may have higher flashpoints but lose nutrients and flavour in processing. But we reckon we’ve struck a good balance between flavour and heat stability in cooking.

A raw press is an authentic, artisan-style process that captures all the intensity of our peanut’s flavour and aroma.

The label of our raw pressed red skin peanut oil includes the “season” of the oil (currently 2017). We sell current harvest across the range to provide maximum flavour and nutritional benefit, but in regard to the oil it means we can avoid adding nasty stabilisers (e.g. vitamin E) to “gain” an extended expiratory date from the product. Oil naturally has a short shelf life before rancidity and should be used as close to harvest / pressing as possible. We expect to run out for small periods of time during the year, that’s food!

dirt(y) inc raw pressed red skin peanut oil is perfect for stir fries and salads or where the recipe calls for a “flavour neutral oil.”

Available in 250 ml retail bottles or 1 litre for food service.

2014 delicious produce awards

dirt(y) inc 2013 raw pressed red skin peanut oil was a national finalist in the prestigious 2014 delicious Produce Awards!

Read more about the awards program here