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    Pad Thai

    Pad Thai

    Pad Thai is made easier (and tastier) with a little help from Yai’s!

    • 1 package rice noodles
    • 1 tbsp Yai’s Thai Almond Sauce
    • 1 tsp Hot Chilli Sauce (Optional)
    • 5 cloves garlic, minced
    • 1 small head broccoli, cut into florets
    • 3 large carrots, julienned
    • 1 bunch shallots, sliced
    • 1 cup mung bean sprouts
    • 2 eggs
    • Juice of 1 lime
    • 3 tbsp soy sauce (or coconut aminos)
    • 2 tbsp white vinegar
    • 1.5 tsp paprika
    • 1.5 tbsp oil

    Make It:

      1. Soak rice noodles in a bowl of warm water for 30 minutes.
      2. Heat oil over medium heat and add garlic.
      3. Add broccoli carrots, and half the green onions.
      4. Drain noodles and add to pan.
      5. Stir in soy sauce, vinegar, and paprika.
      6. Crack eggs into the pan, stir to scramble.
      7. Stir in Thai Almond Sauce and Hot Chilli Sauce (if Using)
      8. Add lime juice and mung beans.
      9. Top with remaining green onions and serve with a side of Yai’s Thai Almond Sauce!

    Tip: Add a splash of water if the noodles begin sticking to the pan.

    BBQ Chicken Fajita Skewers

    BBQ Chicken Fajita Skewers

    4 boneless skinless chicken thighs or breast, cut into cubes

    ½ cup Red Duck Hot Honey Chipotle Barbecue Sauce, plus more for serving

    1 large red capsicum seeded and cut into pieces

    1 large green capsicum seeded and cut into pieces

    1 large onion, cut into pieces

    1 tablespoon preferred vegetable oil

    ½ teaspoon fine sea salt



    1.     Prepare a hot bbq or grill. If using bamboo skewers, soak in water for at least 30 minutes.

    2.     In a medium bowl toss chicken with barbecue sauce. In a separate medium bowl toss green and red bell pepper and onion with oil and salt.

    3.     Thread chicken, peppers, and onion onto skewers.

    4.     Grill skewers, turning frequently until browned on all sides and chicken is cooked through about 10 minutes. Transfer skewers to a platter and tent with foil to keep warm.

    5.     Serve skewers with more barbecue sauce and your favourite side

    Serves 4

    Lemon Blueberry Muffin Bread

    Lemon Blueberry Muffin Bread

    Here at Pure Naturals, we’re big fans of sweet and fruity bread and this lemon blueberry muffin bread is a perfect example. It’s light and fluffy, bursting with fresh blueberries, and topped with a lemony glaze.

    Because this recipe uses our Miss Jones Organic Vanilla Cake Mix, it’s super easy to prepare and has that from-scratch taste. Enjoy a slice or two with your morning coffee or as a sweet afternoon snack.

    • Author: Miss Jones Baking Co.
    • Prep Time: 10 minutes
    • Cook Time: 1 hour
    • Total Time: 1 hour 10 minutes
    • Yield: 1 9x5 inch loaf


    — 1 box Miss Jones Organic Vanilla Cake Mix

    — ½ cup melted butter
    — ¼ cup milk
    — 3 large eggs
    — 6 Tbsp lemon juice
    — 1 cup fresh blueberries
    — 2 ½ cups powdered sugar
    — 3 Tbsp lemon juice
    — ¼ cup premade granola


    1. Heat oven to 180 degrees and grease a 9×5 inch loaf pan.
    2. Combine cake mix, butter, eggs, six Tbsp lemon juice and milk with an electric mixer. Beat for 2 minutes. Fold in blueberries and pour into prepared loaf pan.
    3. Bake for 1 hour, or until a toothpick inserted into centre comes out clean. Cool in pans for 20 minutes before removing from pan to cool completely.
    4. To make the glaze, whisk powdered sugar and three Tbsp lemon juice together in a bowl, until smooth. Drizzle over loaves and sprinkle granola on top. Enjoy!


    Simple Chocolate Almond Nice Cream

    Simple Chocolate Almond Nice Cream

    Serves 2



    Blend frozen bananas on high with a splash of coconut milk. Once smooth add in 2 tablespoons of Barney Chocolate Almond Butter Blend . Blend until fully mixed and split into two bowls. Add toppings and enjoy!

    Caramel Popcorn and Chocolate Slice

    Caramel Popcorn and Chocolate Slice

    Do you love caramel? Yes I do!
    Do you love popcorn? Most certainly!
    And what about chocolate? Well that isn’t even a question!
    Then you will LOVE this Caramel Popcorn and Chocolate Slice. It is one of those
    slices that you take a piece and say to yourself ‘just one more’ which can be a
    bad thing I know but a little indulgence never hurt anyone. Enjoy 


    600g milk or dark chocolate
    170g Fisher's Caramel popcorn
    (I used Fisher’s popcorn from



    1. Line a 30cm x 15cm cake tin.
    2. In a saucepan, bring to boil about 4cm of water. Set a heatproof bowl in the mouth of the pot making sure the water does not touch it and add the chocolate. Over a low heat stir the chocolate continuously until it melts. Remove bowl from heat.
    3. Once melted, add the popcorn to the chocolate and mix so the popcorn is coated. (leave a handful of popcorn out so you can garnish over the top of the slice).
    4. Pour it all into the prepared tin then scatter the remaining popcorn evenly over the top. Place in fridge for at least 3 hours to set.
    5. Remove from fridge and cut into squares.



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