Food News

Meet the Producer - Caramelicious

Posted on June 28, 2017 by Claire Mukhi

It's no secret here at Pickett & Plough how much we love Caramelicious soft caramels. It's different to other caramels on the market and the difference to us is most definitely the enormous amount of love poured in to every jar. We explore the story with the caramel man himself. 
  1. What inspired you to get started?

My father who lives in France made salted caramel as a hobby when he retired from working (he had never made caramel previously). I always think of “My father the hero” when I talk about him and that inspires me. Following a race fall in 2011 (I am a jockey by trade) and suffering a back injury, I thought it was time to think about an eventual transition. Breena (my wife) and I discussed about the possibility to develop the product in Australia. I have always had a passion for cooking, especially making desserts so being in the kitchen was never an issue.

      2. What’s your favourite way of using a particular product?

I love to use a particular product by itself to understand it at first but the beauty about food is that you can always find new combinations and I am not afraid to try the odd mix and eventually create something different and amazing.

       3. Tell us something we wouldn’t know about your product.

People might think that Salted caramel is only for dessert and sweets making but it is very versatile, it is a great complement to savoury dish as well. I love to add it to meat or vegetables to create a sweet and sour taste. My favourite combination is salted caramel with blue cheese, may sound odd but I guarantee you that it is worth every bite. The clash of flavours is unreal and fascinating!!!.

      4.Where do you see your business and products in the future?

We would like to expend our network globally, already exporting to Middle East and Asia, this requires a lot of research and homework. Our main goal is to develop our foodservice range, being able to work and make partnerships with other food businesses.

Try one these incredible caramels with our now famous Banoffee Pie recipe

Send us your pics of your caramel creations to and we will post them #deliciousdelivered



Meet the Producer - Soda Press Co

Posted on June 08, 2017 by Claire Mukhi



We are thrilled to dive deeper in the to life and story of Cam from Soda Press Co and the journey that's landed us being able to enjoy the amazing hand crafted Soda Syrups. We love everything about his products and know you too will be pleasantly surprised by the amazing flavours and combinations. 

  1. What inspired you to get started?

Soda Press launched in 2014 and was built on the pure frustration that the market was dominated by low quality and excessively sugary syrups. That essentially drove people from the category. I’d always had a passion for food and organics. I’d spent 16 years taking other people’s brands to market so I was thinking ‘if you don’t do it now you never will’. I traded in a career in advertising and built Soda Press from scratch. The business is on track, but it’s been a ton of hard work to get here. 

  1. What’s your favourite way of using a particular product?

Aside from making Soda the way I like it, I love using all the deserts options. Over vanilla icecream with the Raspberry and Mint, Blueberry and Lime as well and the Liquorice and Lemongrass is really divine. You can make slushies, floats/spiders and popsicles too. We have have a few chefs that use them in baking and cooking as glazes or bases for sauces and marinades.

  1. Tell us something we wouldn’t know about your product.

We are now ACO certified Organic! To off set sugar even further we stay well away from the likes of stevia and other nasty substitutes. We’ve also been working with New Zealand using Monk fruit that actually a sweet taste without any negatives, infact it has medicinal benefits and was used by Buddist Monks 500+ years ago within Asia. 

  1. Where do you see your business and products in the future?

We’re also expanding our offering into premium foodservice outlets with our 4L and 10L formats for postmix and free pour tap solutions that allows in-house craft organic soda to be served for just 60 cents a serve and as such moves the profit from $1 to $5 a serve. Not to mention all the extra fridge and stock space, plus the hassle that comes with stacking and getting rid of unsightly bottles – and you’re giving the planet a break too! Being low sugar and organic, many people who would normally just drink water now consider soda with their meal.”

Buy these amazing additions to your pantry here

We would love to hear what your favourite flavour is or how you get create with them. You can email us at or post photos with the #deliciousdelivered and tag @pickettandplough

What’s lies in the skies above your building?

Posted on May 12, 2017 by Claire Mukhi

Did you know our city is scattered with beehives resting on the tops of our commercial and residential buildings?

The Urban Beehive started in 2010 with the aim of supporting the honeybees that do their critically important work in urban Sydney.

It is driven by two beekeepers, Doug Purdie and Vicky Brown, who met through the NSW Beekeepers Association and decided things were getting serious with bees.

Internationally, bees are in drastic decline, with whole populations being destroyed overnight as a result of introduced threats. The Urban Beehive has been established to help protect local bee populations against these threats; and to raise awareness of the plight of all our beneficial insects.

Now you can enjoy the honey from your local area. Buy yours here.


How 'free' is your free-range?

Posted on May 20, 2016 by Claire Mukhi

Free for the picking

Posted on May 05, 2016 by Claire Mukhi

Community Gardens aren't necessarily a new concept, but just how up to speed are you with what lies beyond your back fence? 

A true foodie knows the difference a pungent fresh herb or crunchy new veggies can make to a dish although a lot of us are blissfully unaware of just how many are lying around us, free and ready to be picked!

Community gardens and urban farms are places where people come together to grow fresh food, to learn, relax and make new friends. 

If you are passionate about good quality produce but you don’t have the space or resources, you can still keep your green thumbs busy by getting involved with a local community garden. Community gardening offers you the opportunity to grow and harvest your own produce. It also creates more green patches of vegetables, plants and flowers across the city.

To explore what lies amongst your streets you can view registered gardens here or better still, go and register a garden you start. 


Who ate all the pies?

Posted on April 15, 2016 by Claire Mukhi

Everyone loves a good Sunday Night roast but what do you do with your left over meat and veggies? As the cooler months draw closer there's nothing better than crispy, flaky pastry filled with the goodness of last nights roast. 

At Pickett & Plough we believe in a few fundamental rules for your kitchen:

1. Always have a lemon in your fruit bowl
2. Always have puff pastry in your freezer
3. Always have a block of butter in your fridge

You'll find these 3 simple rules make life a lot easier when putting meals together. 

It's Pie Time:

Start by making your pie filling with a mirepoix of diced onions, carrots and celery fried off in some perfectly balanced Rylstone Olive Press Olive Oil. It's nice to add a good handful or whatever fresh herbs you have in the garden. Chop up your left over roasted meat and add to the pot, stir through with a tablespoon of plain flour. De-glaze your pan with a cup of white or red wine (red will make it richer). If you'd prefer to keep the alcohol out then you can always add some complexity with a good dash of Yarra Valley Gourmet Foods wood Aged Balsamic Vinegar. Slowly add water keeping in mind you don't want your pie mix to be too wet or your pastry will go soggy. No one likes soggy pastry! 

Your sauce should thicken nicely and thoroughly coat the meat. Don't forget if you have any left over roast veggies you can throw them in too. Now is a good time to get your pastry out of the freezer to let it start coming to room temperature. 

Its important to let your mix cool as if you put hot mix in your cold pastry it will make it go soggy. Really, no one likes soggy pasty.

Now, there's two options of whether to make a big giant family pie or to make small individual pies. Its completely and utterly up to you. We like to increase the levels of pastry consumption and go for small individual pies. Either way you'll need to grease your pie tin or baking dish. Once your pastry has come to room temperature and its become more pliable, mould it in to the base of your tin. Spoon in generous amounts of pie filling. Top your pie with a lid and seal with a fork. Paint over an egg wash across the top of your pie and you are ready to bake. Your pie is ready when the pastry is golden and crispy.

We'd love to hear from you and see your latest pie success. Send your pics through to and you could win a $50 Pickett & Plough Voucher. Don't forget to share your images and tag us @pickettandplough and #deliciousdelivered



Just landed on our shores - Chocolate loving

Posted on October 13, 2014 by Claire Mukhi

Marou Chocolate

Marou is a bean-to-bar chocolate maker, meaning we make our chocolate from raw materials that are cacao and sugar. We are based in Ho Chi Minh City, Vietnam, and so we are one of the very few chocolate makers working directly in the country of origin of our cacao, allowing us to work directly with cacao farmers

Soy Free / Gluten Free / Dairy Free


 It begins like an evocative tale from old Indochina with two French émigrés crossing paths for the first time while trekking through a Vietnamese jungle. But that’s how the co-founders of Marou — Faiseurs de Chocolat first met.

In Vietnam cocoa farms are small, intercropped plantations where cocoa trees can grow alongside cashew and coconut trees. This multi-cultural approach suits Vietnamese farmers who don’t want to be overly reliant on one crop. Still, there is always a fear that plummeting global prices will result in slashed trees. “That’s why we pay above market prices for quality beans,” says Vincent. “When market prices go down, Marou pays up.” Even fair trade is a bespoke affair with Marou.

Part of Marou’s unique selling point comes from its conviction in the mysterious element of terroir. Each bar they produce represents a different province. An early adopter of Marou, the executive chef of Don’s Bistro in Hanoi, Donald Berger, says, “Marou’s subtle flavours and aromas are truly amazing and easily detectable. It is comparable to the tremendous difference of terroir in the best wine regions of, say, Bordeaux and Burgundy.”

It’s not just the land that influences the taste of Marou chocolate. Fermentation, which happens at farm level, is also part of the inimitable process. “Maybe it’s a little bit mysterious,” says Sam. “But our only criteria is making very, very good chocolate.” 

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