Directory of Paleo and Primal Food in Australia


Here’s a list of paleo and primal food in Australia. Please leave a comment if you have anything to add. Thanks for all the contributions over at Mark’s Daily Apple.

World wide

Australia wide

  • Organic dates: Coles but not Woolworths
  • Coconut milk and cream with no additives/emulsifiers etc: Ayam-brand coconut milk in the Asian section. There is also an organic line. – Woolworths.
  • Organic shredded coconut, Macro-brand: Woolworths
  • Macro almond butter – Woolworths
  • Grass fed meat – Aldi
  • Lindt 85% chocolate, Green and Blacks 85% chocolate – Woolworths, Coles, IGA
  • Chocolate, coconut sugar etc – Loving Earth
  • Free range chicken – Coles and Woolworths
  • 180 nutrition protein powder
  • Paleo Hero – muesli, bars and supplements
  • Paleo Café – various locations
  • Coconut yoghurt: Coyo
  • Grass fed butter – Mainland Butter and Anchor butter and Westgold
  • beef jerky – Geronimo Jerky
  • Organic coconut oil –
  • Nuilife coconut oil
  • Spiral Foods coconut oil
  • Various – Honest to Goodness

Adelaide and South Australia

  • Meat – organic/grass-fed etc: P&O organic butchers, located in the city in the David Jones basement in Food Glorious Food, and also on Magill Road. The Magill Road one is far more useful if you are looking for the more ‘uncommon’ parts of meat.
  • Coconut Oil – available in several places in and around the Central Market, but for the best value/selection I go to Goodies and Grains in the Central Markets (Gouger St side).
  • Coconut Flour – order it through the health food store in Burnside Village.
  • Spices/nuts/dutch pressed cocoa/agave nectar – Goodies and Grains in Central Market

Brisbane and Queensland

  • Grass fed beef: Super Butchers have a wide selection of grass-fed beef.
  • Grass fed meat: Meatcart – Online butchers
  • Grass fed beef and lamb delivered throughout Queensland – Mitchell Grass Meats
  • Queensland Natural Beef at Toogoolawah have grass fed beef, lamb and pork
  • Gympie St Terrace Butchery is the place to go. You can even order nitrate free bacon before hand. It’s all grass fed and local meats.
  • My Butcher in Duke St also stock some pretty darned nice beef
  • Eumundi has an organic butcher as well

Canberra and Australian Capital Territory

  • Coconut flour: Healthy life, Woden Westfield. IGA Deakin
  • Griffith shops has an organic butcher
  • Mountain Creek Whole Foods
  • Nut Shoppe at the Fyshwick markets good for coconut flour and oils and nuts

Melbourne and Victoria

  • Supplements and stock Wicked Whey (choc) and Naked Whey (unflavoured), which are good, clean, locally-made, grass-fed whey protein products – Great Earth
  • Kefir – Polish deli at Vic Market
  • Rendina’s Butchery in Balwyn sell a huge range of organic, bd and free range meats, including home made smallgoods (and are lovely people).
  • The Vic Market is great with loads of super fresh organic veggies, nuts and spices, and the Chicken Pantry in the shop section sells free range and some organic poultry and game. McIntosh’s sell organic coffee beans.
  • Cherry Tree Organics in Beaconsfield are butchers selling their own organic/bd lamb and beef as well as pork, chicken and smallgoods. They also have vegies and some fruit and order bath milk for anyone who likes to take milk baths. They also stock True Organic butter and cheeses.
  • I get coconut flour, flakes, and a couple of different brands of oil from Go Vita Berwick

Perth and Western Australia

  • Free range eggs – Wanneroo markets, local IGAs have Kalbarri eggs
  • Pork Crackle- there’s a local brand called Alan’s Pork Crackle, based in Maddington, you have to hunt down which local IGAs or Farmer Jacks stock them!
  • Spices, alternative flours, chia seeds etc – Wanneroo markets,
  • Coconut flour – Health Kick stores have Nui brand, can ask them to order it in
  • Coconut oil – Health Kick stores, and some Friendlies Chemists have them too!
  • Cocoa powder Green and Blacks- Health Kick stores
  • Grass Fed Beef at Subiaco’s farmers markets and frozen raw cows milk

Sydney and New South Wales

  • Grassfed beef: Hudson meats in Surry Hills is almost exclusively grassfed. Additionally, I just asked my local butcher, Michael’s Meats (very well priced, in the Surry Hills shopping village) whether his meat was grassfed and he said that almost all of it is. Additionally, Eveleigh Markets near Sydney Uni on a Saturday has a grassfed beef stall (Greenhill Organic meat).
  • grassfed beef, lamb and goat from farms in Bowral – Sydney Meats, Farm Fresh to your Door
  • Vanilla beans: Organic Vanilla Powder 30-90g – Professional Whey Protein Powder & Sports Supplements at Wholesale Prices
  • FivefingersThe Adventure Megastore – Home of Adventure in Sydney City. They are Australian priced though so cost way more than in the USA. Excellent customer service!
  • Kefir grains, coconut yoghurt and macadamia butter: About Life in Bondi junction, Sydney
  • Enoki mushrooms – paddy’s markets mushroom stand for $1.50 a bunch. Asian Thai-kee IGA above china town paddy’s markets has the same enoki for $1.90
  • Coconut/palm sugar: Thai kee IGA above paddy’s markets in Chinatown. They have all the dried seaweeds (and some fresh (frozen) too.
  • Grass fed beef etc– Slowly Does It
  • The Free Range Butcher, Sydney
  • the Grass Fed Butcher, Balmain markets
  • Nitrite free bacon: Sam the Butcher, Bondi Rd, Bondi.
  • Spaghetti squash: Norton St Grocer in Westfield, Bondi Junction
  • Real sauerkraut: the Russkis Deli on Bond Rd, Bondi
  • Adam’s Quality Meats in Gerringong, NSW has only grass-fed beef and lamb.


  • Kelty Farm – supply completely pasture fed beef. I buy mine from Eumurrah shop in Launceston.

Australian Paleo Meetup Groups


There are Paleo meet-up groups in all states of Australia. Meetup helps groups of people with shared interests plan events and facilitates off line group meetings in various localities around the world. For example, the meet-up groups may arrange local dinners, barbecues, picnics, or talks. Meetups are a great way of meeting new people and finding out about Paleo suppliers in your area.

Here is a list of the Paleo Meetup groups in Australia:

It’s free to join up.

Paleo discussion forums


Do you want to find a place where you can freely discuss the paleo diet and lifestyle with other like-minded people, then try one of the following discussion forums:

Interview with Scott Shoemaker, Yogurtland


We chatted with Scott Shoemaker, Head Flavourologist of Yogurtland.

1. Tell us about Yogurtland

Yogurtland opened its first location in 2006, introducing a new approach to self service frozen yogurt – allowing customers to select from 16 premium flavors with a vast array of toppings. You may see others offer self service but all are a flattering copy of what Yogurtland started eight years ago.  Something else that sets Yogurtland apart from the rest is our own, proprietary flavours, made from real ingredients sourced from their original locations, such as Madagascar vanilla beans from Madagascar and Maqui Berry from Patagonia. No other yogurt chain offers such original flavors and exciting combinations such as Salted Caramel Pecan, Blackberry Passion Fruit, Lychee, and Dragon Passion Fruit.

2. What does a head flavourologist do?

I have an amazing staff that assists me as we search for new, innovative and cravable flavours. We have developed a philosophy here in the Product Development Department at Yogurtland which is “an empathetic pallet”. We first do a lot of investigating to understand what people expect in a flavour. For example, not everyone likes the same kind of mango, yet they each expect to find the mango that they have come to know in their lifetime in our  Yogurtland flavour. We accomplish this by blending several mangos from around the world so that our customers can find the flavour that they expect. Our goal is to “evoke an emotional response in our customers – that “aha” moment when they recognize the flavour they expect.  So my job is to manage this process, learn what our customers want, taste flavour ingredients to match those expectations and test each batch of product that is produced to make sure it meets our standards.

3. What is your most popular selling frozen yoghurt?

Our most popular flavour is different in each location. In California, Plain tart is our most popular, every-day  flavour. In other parts of the US and Australia, Dutch Chocolate, Madagascar Vanilla, and Strawberry are the most popular. We have special flavours that are also very popular, depending on the time of year – such as Chocolate Milk Shake, Salted Caramel Pecan and Strawberry Lemonade Sorbet.

4. What do you love about frozen yoghurt?

The versatility of the flavour option is great. We’ve created over 100 different flavours and we still have lots more to share with our customers. I like that we can provide our customers with a bit of indulgence and a healthier alternative that other treats – in a non-fat base and with live and active probiotics.

5. What is your favourite flavour combination?

My personal favourite is Toasted Coconut with fresh fruit. It’s one of my regular go-to servings.

6. Which frozen yoghurt is your favourite to make and to eat?

I like the nut butters with caramel. Besides Salted Caramel Pecan, we have Caramel Almond Bar and others under development.

7. What’s the biggest mistake people make when preparing dessert?

The two most common short comings are not planning ahead and the quality of ingredients. You will never get better than the quality of ingredients in the mix.

8. Best piece of cooking advice.

When I cook, I always read several recipes before I start. What I end up with is usually a combination of the different recipes. My other advice, take a chance. Mistakes are great learning opportunities.

9.  What’s your favourite cooking product?

I actually have three favourites – my spices and cheeses. I am careful to search for the most flavourful spices. Often I will create my own. I am a big fan of Latin style foods. I search for flavourful spices, never keeping them long so that they are always robust in flavour. I roast my own chili’s, never buying canned or mixes. I am famous with my friends and family for cheese blends in my cooking, even for something as simple as a grilled cheese sandwich.

10. Do you have a favourite cookbook?

I have quite an eclectic collection. I am a fan of chefs such as Thomas Keller and Rick Bayless and have several cook books from both chefs. My favourite cookbook however is the Internet. There is so much information available to all and so much creativity that is shared.

Thanks you Scott Shoemaker, Yogurtland for taking the time to talk to us.

Sponsored Post: Review of Eat Now


Eating well on a budget is always one of the hardest parts of maintaining a healthy lifestyle. This is especially true if your current lifestyle leaves you very little room to prepare healthy meals at home. Getting the recommended fruits and vegetables, for example, and having them prepared in a healthy manner is not an easy feat. As a health conscious, single entrepreneur, in the early throes of building a successful business, this is often my reality. I decided to do some online research into already prepared delivery meal options and I stumbled across EatNow‘s services. EatNow as the slogan suggests, is as easy as search, order, eat. It is the most convenient way to plan dinner that I have found. It doesn’t surprise me that EatNow is Australia’s number one online store of its kind.


Instead of going out to find the food, EatNow brings the food to you. I used EatNow for the first time by logging onto their website from my laptop. Living in the suburbs, I thought there would not be many options suited to my needs that would offer delivery. Boy, was I wrong. Once I typed in my postcode, I was provided a list of the closest options to peruse thanks to the vast database. I felt like the luckiest bloke in the world at that point. I carefully looked through the options given and noticed that each item was complete with the names of restaurants, addresses, customer reviews, menus, payment options, deals and much more.

The restaurants listed catered to just about every palette and special dietary need you can even imagine. In fact, you can not only search by postcode, but also by cuisine or special need such as vegetarian or gluten free. Finally, I decided that I would try a medium spicy vegetarian dish of marinated mushrooms roasted in tandoor, with a mixed salad and chutney from a new Indian restaurant only a few blocks away. The checkout process was seamless and I was able to choose from a myriad of payment options — including credit/debit cards, cash and even Paypal. I opted for the latter. The service was fast. Within 20 minutes of placing my order, I was having a delicious dinner.

After that initial experience, I realised that EatNow also has a mobile app that allows you to place online orders on the go. Although I was fine with placing my orders via my computer right before leaving work in the evenings, it was nice to know that this flexible option was available. I also discovered that the EatNow service is great for throwing small dinner parties and other such gatherings. It is simply a matter of deciding on the menu and then placing the necessary orders to coincide with the start of your party.

Often, when using a digital interface, security or lack thereof can be a cause for concern. However, with EatNow services, there is an SMS confirmation that follows each order. This serves as your receipt should the need arise and increases security.

Overall, a quick and easy way to organise dinner(or lunch) when in a rush, and made my life much easier.

How to match wine and cheese?


The idea of matching cheese and wine and accompaniments is to provide a complementary balance of flavours and textures. To simplify the process, cheeses are classified into eight cheese varieties. Certain cheeses have characteristics which match certain wine types, but mostly it can be trial and error to experiment and find out which are your own preferences.

Cheese Varieties Styles Accompaniments Wine Matching
Fresh Unripened Cheese Cottage cheese, Creamed cottage cheese, cream cheese, feta, mascarpone, neufchatel, quark, ricotta and stracchino Olive bread, olives, anchovies, fresh herbs, capers, prosciutto, semi-dried tomatoes, olive oil, roasted capsicum, fresh berries, basil and olive oil, slow-roasted onions Sparkling, Riesling or Sauvignon Blanc, Pinor Noir, Grenache or cool climate Shiraz, Dessert wines
White Mould Cheese Camembert, Brie, Double Brie and Triple Cream Brie baguette, almond bread, water crackers, quince paste, fresh or frozen grapes, figs and poached pear Chardonnay or Semillon, Sparkling, Cabernet Sauvignon, Merlot or warm climate Shiraz
Blue Cheese Blue Brie, Gorgnozola Style Blue, Danish Style Blue Drizzle of wild honey, warm waxy potatoes, peaches, sweet potato, smoked meats, pickles, gherkins or dried fruit Dessert wines, Fortified wines, Riesling or Gewurztraminer
Washed Rind Cheese Semi-soft washed rind, wine washed rind and reblochon toasted raisin bread, pears, bitter greens, apple puree, sultanas, hazelnuts, fruit bread and rye bread Dessert wine, Fortified wine, Pinor Noir, Grenache or cool climate Shiraz, Sparkling red, Beer
Stretched Curd Cheese Mozzarella, Pizza Cheese, Bocconcini and Haloumi Olive bread, olives, anchovies, fresh herbs, capers, prosciutto, semi-dried tomatoes, olive oil, roasted capsicum, fresh berries, basil and olive oil, slow-roasted onions Sparkling, Riesling or Sauvignon Blanc, Pinor Noir, Grenach or cool climate Shiraz
Eye Cheese Swiss style, Emmenthal, Gruyere, Tilsit, Raclette, Gouda and Edam warm waxy potatoes, peaches, sweet potato, smoked meats, pickles, gherkins or dried fruit Chardonnay or Semillon, Pinot Noir, Grenache or cool climate Shiraz, Dessert wine, Fortified wine
Cheddar and Cheddar Styles Cheddar, Cheshire, Club Cheese, Colby Muscatels, chutney, sourdough bread, oatmeal or wheatmeal biscuits, green tomato chutney, celery, green apples, quince paste, fig jam and fruit cake Chardonnay or Semillon, Cabernet Saurvignon, Merlot, or warm climate Shiraz, Dessert wine, Fortified wine
Hard Cheese Parmesan, Pepato, Pecorino and Romano apples, chutney, pears, rocket, tomatoes, grapes, walnuts, olives, ham, prosciutto, nashi Chardonnay or Semillon, Cabernet Sauvignon, Merlot or warm climate Shiraz, Fortified wine, Sparkling wine

What’s your favourite accompaniment to cheese?

How to select and store cheese


Dairy Australia says to remember the three R’s when selecting Australian cheese.

“When a cheese is Ripe and at Room temperature, it’s Ready to serve.”

They also make the following recommendations for selecting cheese:

  • Where possible, always taste the cheese prior to purchasing
  • Choose one or two perfectly ripened cheeses, rather than a collection of mediocre cheese to feature on a cheese platter
  • If possible, buy cheese freshly cut from a larger wheel or piece.
  • Choose cheese close to use-by date. Cheese is often reduce in price close to the use-by date for a quick sale. This is great for consumers as cheese is often ripe and at its best by then.

Storing cheese

It is best to store cheese wrapped in its original wrapper. Otherwise use waxed paper or loose cling wrap to allow the cheese to breathe.

Avoid using foil for wrapping blue cheese as it will react with the cheese. Instead store blue mould and washed rind cheeses in a covered container to reduce odours in the refrigerator.

Avoid stacking cheeses with rinds on top of each other as this hinders the maturation process.

Food travel companies in Australia


Here are some of the food and culinary travel companies based in Australia: