My long-held suspicion that our food over the last 100 years, since the post-war, industrialisation of the food industry and the shift from small family-run farming to industrialised farming practices is deeply effecting our core health. More specifically, our immune systems are being fundamentally compromised. Industrialised farming practices that use genetically modified seeds, synthetic fertilisers, glysophates, as well as a myriad of other herbicides and pesticides have not only threatened our food security but also our health.

I got to work in my home kitchen. My first step was to buy a cow! Winifred was our first milking cow. I began making kefir – a naturally fermented raw, milk drink that tastes like yoghurt.

Then I started making Kombucha but soon realised that Kombucha Vinegar was 100% more potent and knocked apple cider vinegar in to a cocked hat!I started feeling so much better. So I kept brewing. Next on the list was Beet Kvass and Sauerkraut. Then I discovered the recipe for my most popular product, Fire Tonic.

All my bases were finally covered and my health continued to improve. I told my friends and they wanted to try the products. And they told their friends and so on.Needless to say, my production quickly outgrew my kitchen at home! Our stables at Oaklands have now been converted to a proper production kitchen to meet the on-going demand from friends, family and retailers throughout the country.

I feel deeply blessed to have found my true passion. I feel such immense joy and love for the products we create knowing the health and well-being that they bring.”