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Buckwheat is grain-like, but not a grain. Wheat, rice and other grains have bran and germ, but buckwheat does not, and comprises a shell with a kernel inside. Whole buckwheat kernels are called groats and are cooked in the same way as rice; added to soups, rissoles and any cooked dish.

Buckwheat flour is heavy, dense, and is useful in pancakes, waffles, noodles (soba) and dumplings.

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A perennial plant of the ginger family. Turmeric has a distinct earthy aroma with spicy, musky, slightly bitter, pungent taste but not as hot as ginger. It is an essential component of curry powder and is often added mustard blends.

Turmeric features in lentil and bean dishes, dhal, golden rice, couscous, sauces, cream soups, chutneys, pickle, cakes...etc.

Turmeric has been used as a medicine, spice and colouring agent for thousands of years.

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Oats are nutritious, easily digested, satisfying to the taste and stomach.

Use oats as muesli, porridge, in soup and also make excellent cookies, as well as pudding and pastries.

Oats have been found to bring a noticeable improvement in; bone-density, strength of teeth and nails, muscle mass.

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Macadamia Nuts

The nuts are valuable food crop. Only two of the species; Macadamia integrifolia and Macadamia teraphylla are grown commercially. Macadamia integrifolia is native to southern Queensland where it grows in the rain forest and close to streams.

The remainder of the genus possess poisonous and/or inedible nuts, such as M. whelanii and M. ternifolia; the toxicity is due to the presence of cyanogenic glycosides. These glycosides can be removed by prolonged leaching, a practice carried out by some Indigenous Australian people in order to use these species as well.

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Community Foods moving to Oceana Walk!

We're moving to Oceana Walk!

After 12 years at our Shields Street address, the time has come to move to a new location. We're in the process of moving to our new premises:

Shop 9, 62 Grafton St, Cairns

Our official reopening is on Sunday 1st December 2019 from 9am. We hope you'll join us!


New volunteer roles available



Afternoon tea



Film Night - as 20th Anniversary celebrations continue

Film, Friends and Festivities during Community Foods 20th Anniversary


Community  Foods continues its 20th Anniversary celebrations with a Film and Friends night at Wharf One Café on Saturday  24 June.

The feature film is SEED: The Untold Story, which follows passionate seed keepers protecting the planet’s 12,000 year-old food legacy. In the last century, 94% of our seed varieties have disappeared. As biotech chemical companies control the majority of our seeds, others such as farmers, scientists, lawyers, and indigenous seed keepers fight an uphill battle to defend the future of our food source.

The film night is a thank you to all customers, suppliers and volunteers who have kept the Co-Op going since its inception at Rustys Markets in 1997, although there a charge for the screening of $10 for volunteers and concession card holders $15 for others.

The evening kicks off with drinks and nibbles at 6pm. The main feature starts at 7.30pm with tickets available on, Community Foods or on the night. A big thanks to Brett and Brynn at End Credits for help with the logistics.

Tricia Gates, a long-standing customer since the late 1990s says the Co-Op deserves to celebrate its longevity.

“Everyone involved over the years, since the Rusty Days to today, deserves a huge high five. Volunteers have kept our food co-op open and our customers have kept it viable.”

The Co-op is inviting anyone who has had anything to do with the shop over the years to come and join the fun. There will be birthday cakes – all made using Co-Op ingredients – on the night, to go with the food and drinks that can be purchased from Wharf One Café.


News on Spelt

Spelt is a species of wheat that was a very important crop in ancient and medieval times, but now it is only commonly grown in Europe. It's been around in the United States since the 1890s and has limited in the colder climates of Australia. The grains khorasan and spelt are lower-yielding, ancient varieties that have not been subjected to modern plant-breeding techniques to increase yield and gluten content that have more or less been replaced in the 20th century by bread wheat.
According to Wikipedia, spelt actually requires fewer fertilizers, so the organic farming movement is making it more popular again, as is the health food industry.

Spelt has a long pointed almond shape and is quite large and distinct.

Spelt is not just a "good-for-you" grain. It has a sweet, nutty chewiness that tastes a little like barley. The grains stay fluffy and distinct when cooked, nicely al dente.

It's not a gluten-free grain because it is, after all, a type of wheat. But it's high in protein and fibre and like other whole grains a great addition to your diet.

It's also quick and easy to cook. We like to cook it like risotto and throw in any seasonal things we have around - fresh greens, a little lemon juice, some goat cheese. We included spelt, in fact, in our delicious Meyer Lemon Grain Salad with Asparagus, Almonds and Goat Cheese.

Try substituting spelt for rice or pasta in a salad or with curry or greens.


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