“Why does that taste so good, how did you cook it?”
Well, that’s a no brainer - I cook OK, but the secret is…always just source good ingredients and then cook with a bit of care.
The dirt(y) range is just that, some of the best product I've come across in my travels whether it’s single origin kabuli chickpeas or baby red lentils from Yorke Peninsula grown by our own Mark Schilling; Tasmanian hand harvested wakame; or raw pressed red skin peanut oil, grown in Kingaroy (Qld) the peanut capital of Australia and pressed in Victoria.
It’s the stuff that I use, believe in and most importantly, that I know who grew it; how they grew it; and that the backstory to our food is sound, sustainable and fair.
Simon (Cooker & dirt(y) Founder)