Organic Holy Goat Cheese

Now available at City Organics!! The cheese is lovingly handmade, Organic & wow!!

Available for the first time in Tasmania! We are thrilled to be able to offer these cheeses to our Tassie clientele.  We have been trying to source these amazing certified organic French style goat cheeses for a while now, & we have finally secured a supplier for these hard to get cheeses. As they are produced by hand in small batches they are only available to a limited market.  They are heavenly and worth every dollar in their taste and subtlety!

Holy Goat Cheese

Carla Meurs and Ann-Marie Monda produce organic chèvre at Sutton Grange Organic Farm. Organically certified goatherd and farm cheese production - certified level A with the National Association for Sustainable Agriculture (NASA). The farm is east of Castlemaine on 200 acres of rolling granite plains.

With free-range access to a rich variety of native grasses, herbs and shrubs, the Sutton Grange goats produce high quality 100% Certified Organic milk. This, in turn, is made into a variety of styles of chèvre, ranging from fresh to aged and from ash-coated to natural rind. Each variety has its own distinctive flavour.

Having gained experience on farms in Australia and overseas, Ann-Marie and Carla's cheese-making skills reflect their respect and care for the natural environment. With the wellbeing of the goat herd and an integrated wholistic farm management taking priority, animals and their pastures are maintained at a level of optimum health.

Holy Goat Cheese is handmade to a process based on the traditional French soft curd style using slow lactic acid fermentation. The fresh, delicate curds are hand-ladled into individual moulds and allowed to drain slowly under their own weight.

The following are tasting notes for the Holy Goat range: (click on names to find the cheeses on our online store). All cheeses are made with non animal rennet.







Fromage Frais
A deliciously sweet, moist, soft and creamy goats' milk curd with a fresh citrus finish. Low in saturated fats, it is ideal for cooking or enjoyed with bread and rich berry jam.

A traditional fresh curd cheese with a fine melting texture and a creamy lactic sweetness balanced with a tangy acid finish. Low in saturated fats.

Black Silk
A striking ash coated, pyramid shaped fresh curd cheese with a fine melting texture and a creamy lactic sweetness balanced with a tangy acid finish. Low in saturated fats.

La Luna - Mature
Yeast rind with defined wrinkles. Creamy texture and amazing depth of flavour; nutty, citrussy, and full bodied. 

Veloute - Mature
White mould surface. At four weeks Veloute is young, creamy, sweet, nutty and delicate. As the cheese matures the interior becomes velvety soft, melting in the mouth, with herbaceous andnutty complex flavours.

Pandoro Mature
Very Ripe white mould cheese, cut the top off, spoon out the rich soft velvety interior. Don't eat the rind.

A mature cheese with a white mould surface. Eaten at three weeks, veloute is young, creamy, sweet, nutty and delicate. As the cheese matures the interior becomes velvety soft, melting in the mouth, with herbaceous and nutty complex flavours. Best eaten between three and 10 weeks.

Serving Suggestions:

Fromage Frais
On a cracker, drizzled with walnut oil, topped with black pepper and rock salt.
Wrapped in a crepe with chopped walnuts and vanilla.
In a mix to top bruschetta, with sun dried tomatoes and eggplant.
Serve with poached pears.
Low fat alternative to cream when making a creamy sauce.
Use in place of ricotta to give your cooking flair.
Fabulous in a cheese cake, with berries.


Silk and Black Silk:
On a cheese board with finelly chopped herbs or fruit, fruit paste.
Tossed through a leafy green salad or roasted vegetables.
Mix with roasted beetroot and black olives.Or simply spread onto your favourite bread or crackers. A truly good cheese, needs little or no embellishment!

If the glorious Holy Goat cheeses are an indication of their contentment, Carla and Anne-Marie's goats are indeed blessed.

Holy smiling Goat!

   Holy Goat Organic Handmade Chevre











Shop Online  for Holy Goat

Highland Herbs Liffy

High time for a tea change

Herbal teas to gently purify, energise and calm your body.

Is the pace and pressure of your life making you feel tired, stressed and toxic? Need a gentle change that brings your body back into equilibrium? Highland Herbs Tasmania offers a range of exquisite herbal teas that address the problems of modern living.

Grown in the crisp, pure air of the magnificent Western Tiers of Tasmania, Highland Herbs are grown and processed organically by Greg Maulder and his wife, Doctor Libby Reeckman. Making their own tree change in the early 80's, Greg and Libby set up their 520 acre farm in the country behind Deloraine in Western Tasmania. At an altitude of 640 metres, the farm is graced with pristine spring water and surrounded on three sides by untouched rainforest.

Libby, a medical doctor who had been working in obstetrics, was interested in exploring alternative therapies while Greg has been involved in growing things all his life. The combination of interests led to Highland Herbs Tasmania, which is organically certified by the Biological Farmers of Australia (BFA).

A wide variety of herbs are grown using organic and bio-dynamic farming techniques. They are harvested and packed by hand, and dried naturally away from direct sunlight in controlled temperatures. "All this attention to detail is a hard slog, but it results in a vibrant end product," said Greg.

Highland Herbs products include the popular Body Cleanse Tea, a compilation of herbs designed to gently purify your body. Other favorites are Digesteze, Stresseze and Pregnancy Teas. Chamomile, Peppermint, Nettle and Raspberry Teas are also available.

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Raw Organic Hand Made - Conscious Chocolate - the new bar is set

What's in it?

Conscious Chocolate combines the finest raw, wild crafted and organic ingredients to produce a delicious, smooth textured chocolate.

Our chocolate base recipe contains:

  • cacao solids
  • cacao butter
  • agave nectar
  • cacao powder
  • coconut oil
  • wild carob
  • cinnamon
  • himalayan crystal salt

Raw cacao is now recognised as a super food due its high levels of antioxidants, vitamins and minerals.

When processed at high temperatures as is common in most chocolate, its nutrient value is significantly reduced and it becomes highly acidic when ingested.

Our Chocolates are prepared using a consistently low temperature to preserve the natural occurring nutrients and antioxidants. This also prevents the build up of acid in the body.

Our chocolate is sweetened with natural Agave nectar which is a naturally low GI sweetener.

The whole process from start to finish is completed by hand, made with love using only the best ingredients from organic sources to pure wild crafted essential oils such as orange, tangerine, rose and peppermint.

The essential oils bring a beautiful frequency and their own highly therapeutic health benefits to the chocolate.

How it's made?

  1. Cacao grown in organic environment
  2. Cacao pods harvested
  3. The cacao gets processed into the key components for the chocolate - cacao solids, cacao butter and cacao powder
  4. Ingredients are packaged and stored
  5. Raw ingredients are dispatched to Australia …
  6. … where they arrive at the Conscious Chocolate kitchen
  7. Ingredients are weighed and proportioned
  8. The wet ingredients are then slowly melted, never going above 42°c in order to maintain high nutrient levels
  9. The dry ingredients and natural flavours like Goji berries or peppermint oil are added
  10. Everything is then mixed by hand …
  11. … and poured into moulds
  12. The chocolate is then set in the refrigerator,
  13. and packaged in boxes, ready to be enjoyed


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Argan Oil - Oil of Morocco

Argan Oil has now acquired a worldwide reputation for its healing virtues because of its greater concentration of vitamin E than any other oil on earth.

Zwena is nothing more than the cold-pressed oil of the argan nut and we are proud to maintain the 100% natural organic state of this "liquid gold", free of fragrance or chemicals.

Once you try Zwena oil of morocco on your face and body, you won't go back to moisturizing creams, simply because each and every drop works for you, unlike other substances.

*Great natural moisturizer,

*Reduces wrinkles and softens the skin,

*Increases elasticity and tightens the skin ( prevents stretch marks)

*Restores skin's natural PH levels,

*Anti-ageing,revitalizes skin cells,

*Sebum regulating action reduces oily skin and fights acne,

*Relieves dermatological disorders such as eczema, psoriasis,dermatitis.

Use it for your hair as well:

*as a treatment before shampoo (and/ or) after styling.

-Improves elasticity and condition of hair ( reduces frizz)

-Restores shine and bounce

-Repairs split ends

-Regulates sebum oil production,

-Rich in Omega 6/Vitamin E

-Smoothes and replenishes hair & scalp,

-Helps itchy scalp and reduces dandruff.

National Organic Week Best Tassie Organic Retail Outlet Award.

Thanks to those who Voted for us!! Voting has now closed.

Hi Everyone,

if you like our Eco Grocery &  Beauty Store City Organics, we'd love you and as many people as possible to vote for us here. We need as many votes as we can get. Thanks so much! The CO team: Jacquie, Brett, Ella, Deeane, Laura x2, Isobel and Sarah :)

PS You could also be the lucky winner the prizes we have donated to prize pool for those who vote for CO : For the Gals: An Inika Mineral Face Make up Starter Kit & for 2 Guys: A Gaia for Men Travel Pack of products plus a Plamil Choccie bar of their choice.  There are also other National organic prizes being handed out randomly to voters. 

Here is the link: National Organic Week Australia 2011 Contest!

Select: Tas-City Organics

Enter: Your email address



*Or you can log in via your Facebook acccount & then vote that way

*Prizes are also randomly given to those who Like National Organic Week page.

Vote for your favourite organic store or online store and get a chance to win a Gift Pack of Organic Products! We will randomly give away prizes from our sponsors, Ozganics, City Organics and Nature's Child, through the week. Some stores may also give away organic packs to their voters. Winners name...

2die4 ACTIVATED NUTS & SEEDS Tradition

Raison d’être - Tradition

In order to unearth the true essentials of the grand enigma known as correct diet’, the path best followed is certainly, and almost exclusively, the artful ways of traditional foods and practices. There you will find time-tested, health enhancing, experience-rich, life-embracing processes and recipes that will nourish, heal and protect the human species.

  • Why do Indians, for example, leave their rice/urad dhal dough stand overnight before making their delicious idli and dosa breakfasts the next morning?

  • Why do Mexicans do the same with their corn flour gruels?

  • Why do the Scots soak their oat porridge for a day then cook it long and slow, before storing it in wooden drawers?

  • Why do (old-school) Italians prepare their pasta/bread/pizza wheat doughs the night before?

  • Why do the Chinese soak their soya beans for days, and then introduce rare, cultural, bacterial, fermenting processes?

  • Why are cacao and coffee beans fermented before roasting?

  • Why even did our own grandmothers peel, then soak, potatoes and other root vegetables in water for some hours before cooking?

  • And why today do increasing numbers of health-conscious people long-soak their almonds and other nuts overnight in water, prior to consumption?

The answers to these questions will become apparent in the following text, but firstly, despite the wide diversity of these foods – of grains, beans, pulses, nuts or root veggies - what is it that they all have in common?

They are seeds – all seeds of new growth.

Even the potato.

Now, one doubts the Scot, the Italian, the Mexican or our grandmothers were aware that by long-soaking their seeds, or by long-standing their seed-grain doughs and porridges, etc., they were actually neutralizing the presence of harmful, digestion-disturbing elements, which a more friendly science nowadays has identified as anti-nutrients, and which are found in all seeds, whatever type they may be.

No, granny didn’t have the science, but what she did have was magical, and that is tradition, which came first, which was passed down through generations, and the essence of which is now being proven to be soundly based.

It was after World War II that we began to rapidly lose touch with aeons of food tradition, especially in English-speaking cultures. 

All seeds aspire to self-preserve as long as is necessary for the fulfillment of their life mission – that is, to sprout and grow into the same tree or shrub from which they arose.

Just like a mother protects her children, seeds are both earnest and robust in accommodating this similar task, as they manifest a potpourri of naturally occurring chemicals within their structure as protection. Seeds have immune systems too, comprising various enzyme inhibitors and acids, such as:- 

  •  tannic

  • oxalic

  • salicylic and phytic acids

  • protein lectins

  • several other elements

many of which have specific jobs in the maintenance of both the shelf-life and guaranteed germination of each seed. Phytates (phytic acid) are particularly prevalent in most food plants.

And just as the presence of phytates deters bacteria and insects from biting into a seed, a nut, a grain, a bean, they also have a similar effect when consumed by humans, in that they :- 


    1. interfere in, disturb, sometimes seriously, the human digestion

    2. bind with a whole range of minerals, rendering these essential nutrients inactive, unavailable to human health, hence the soubriquet “anti-nutrients”.

Humans are meant to get the same “taboo” message as bacteria and insects, but we have moved away from such sensitivity. Birds and ruminant animals have totally different digestion systems that do the conversion work for them.

Humans don’t have that luxury.

What we do have is the kitchen, time and co-operation. 

We are intended to remove these natural seed sentinels before ingestion.

And what’s the best way to do that?

Either 1) long-soaking seeds, nuts, beans, grains, pulses in water, or

           2) long-standing of pre-mixed (wet) doughs, porridges or gruels.

Like we at 2die4 Live Foods do with raw nuts and seeds in order to create our range of Activated Nuts.

Long-soaking of the raw materials, then dehydrating at low temperatures.

Activated Nuts are not cooked, simply arrested at an optimum stage of growth, leaving very clean nuts, in which the hefty mineral swag, the primo proteins, and the broad range of exquisite essential oils are not only intact, available, but enhanced – and, with the significant malevolent factors negated.

When a seed is soaked or a wet dough is created, prodigious enzyme activity is generated, which goes to work, not only at neutralizing the anti-nutrients but also initiating the important pre-digestion work of beginning the breakdown of any difficult nutrients, like proteins, carbohydrates, malts, etc. In the ferment process, this aspect of long-soaking is crucial to the enhancement of enzyme activity and the removal of anti-nutrients.

When a soaked seed swells and moves towards sprouting, it senses it has ‘done its job’, and so its natural chemical defence systems are relinquished – to water.

Similarly, when a wet wheat dough is left longer than 6 hours (the longer the better), most phytates are neutralized, but most importantly, the complex protein, gluten, is broken down sufficiently so as not to cause allergic reactions. Fast bread = gluten intolerance. It’s also a new disease, mirroring the speedy, convenient culture that began in the 1950’s.

Back to the original questions in the first paragraph, the Indians, whilst they might not know it scientifically, ferment their idli doughs for the removal of natural toxins, greater taste, digestibility and nutrient access. Ditto with the Mexicans and their corn; the Scots and their oats; the Italians and their wheat doughs.

The Chinese knew centuries ago that the soya bean was toxic to humans, and only to be used as a brilliant crop-rotation, nitrogen-fixing plant, but eventually they developed the complex fermentation techniques necessary to quell the imposing anti-nutrient/toxin presence in the soya bean, leading to the creation of wonderful foods such as tempeh, miso, nattoh and tamari.      

Raw coffee and cacao beans also contain natural toxins, bitter principles that are removed by soaking, by fermentation procedures.

I always thought it was a little weird seeing grandma soak her peeled root veges before cooking, but now I understand more, even if she never did. It was simply a proven tradition, for better taste and digestion, and tradition works for humanity, big-time.

And as for all those smart, informed, or simply sensitive people who soak their nuts overnight, they are creating for themselves optimum food value, minus the disturbing anti-nutrients, something I recognized in 2003 when I set about creating the first commercial Activated Nuts.

2die4 Live Foods does all the work for you - long-soaking of premium quality walnuts, brazil nuts, almonds, pistachios, pecans and pepitas - then long, sloooow drying at low temperatures to preserve the life that has been activated.

We have clients; people who could not eat even one walnut, now wolfing down activated walnuts to their hearts’ content. That’s a good result for all involved.

We also know that 2die4 nuts, via the brilliant ferment work upon the proteins, and in particular the glutamates, have the distinct flavour of the new, universally accredited fifth taste known as UMAMI, a Japanese word meaning ‘delicious’, or just plain “yummy”.

And it’s no coincidence that the Greek word for fermentation means alchemy.

Buy 2die4 activated nuts online

Grind Your Jasper Coffee Beans Fresh

The leading Australian owned Specialty Coffee Roasters!

Roast and blend to perfection the highest quality Single Origin Arabicas.

Part of their sustainability endeavor in distributing Fairtrade, Organic, and Carbon Neutral products.

Make your choice.


Now Stocking Bulk Beans to Grind.

Varieties of Jasper bulk coffee beans available to freshlly grind:- 

  • Cafe Femanino
  • Ethopian Yugicheffe
  • Nugini Okapa
  • Billy Dunne
  • Juliet


Other vairietes of beans to grind fresh:-

  • Decafe
    • Peru
    • East Timor
  • East Timor Maubisse
  • Mexico Chiapas
  • Dominican Republic Barahona
  • Isabel
  • Honduras Copan Ruins
  • Colombia Popayan


Shop For Jasper Coffee On Line 

Organic, Sustainable & Ethical Palm Oil in these Vegan Products: Soyatoo, Plamil & Bonvita

Orangutan Mum with babyThe growing public awareness and concern of the Important issue of Palm Oil use in products is great! We have been aware of sourcing products that are either Palm Oil Free (as in most of our soaps and in many of our other products) or stocking those that use sustainable &/or organic Palm Oil sourced sustainably (in that they do not cause destruction of our beautiful and important forests and wildlife) for several years now.


This is what one of our suppliers wrote back when asked by me as to what kind Palm fat was used. What he wrote was good news and shows that together distributors and retailers and consumers can and do make a difference by the decisions we all make as to what we will and will not purchase with our hard earned dollars. 


HI Jacquie

We have been pro-active on the issue of palm oil in our suppliers products for over 3 years now. 

 So much so that two of our suppliers have actually removed palm oil as an ingredient in all of their products!

We have 3 suppliers that use organic palm oil in their products:






All 3 source their organic palm oil from South American cooperatives. These cooperatives are both fair-trade and fully sustainable operations. In fact, the South American cooperatives that our suppliers use are the most environmentally friendly plantations in the world.

We do not accept palm oil from non-sustainable plantations in Malaysia or Indonesia, which are responsible for huge deforestation and destruction of natural habitat for endangered species, especially Orangutan.


Good on you Jeremy! Wink


Photo Ref: Orangutan Mother And Baby. Photo:Evan Hambrick

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Heritage Honey New Website

Great Tasmainian Certified Organic Honey.

Heritage Honey now have a new website with info about their great Honeys.

Buy Online  

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