The Teneriffe local has been given a fresh makeover, rejigging the grocer to make way for a brand new and much more comprehensive kitchen and cafe space. Now has now doubled in size to take up the length of the right-hand wall, the new kitchen boasts a plethora of new facilities, including a flour mill, stovetop and oven. With the new kitchen comes a new menu, holding true to Sourced Grocer’s continuing philosophy to support local, sustainable and organic produce wherever possible.

The chefs not only showcase the fresh produce and locally created products available in-store, but also strive to make as much as possible on-site. Organic grains from Kialla Pure Foods in Greenmount are milled each day to bake fresh sourdough, and the labneh is smoked in-house using native hardwood.

Kialla organic oats are hand rolled in-store for the bircher, served with Barambah yoghurt, seasonal fruit, lemon myrtle (foraged by store staff) and fresh Bee One Third honeycomb. The coddled Organigrow eggs from Lismore can be ordered with a side of ‘pig’ – double cold-smoked pork belly bacon from Heinz Meats in Woolloongabba – as well as house-made kimchi or cured fish. The all-day menu also includes a number of heartier dishes, including Mirrool Creek lamb rump served with crisp lamb ham, seasonal beans, black cabbage, smoked labneh, saltbush, fermented chilli and Green Beacon stout; or house-made buckwheat pasta with leek, creamed spinach and brown butter. All meals are served on individually made crockery, hand thrown by Lisa Benny of Harvest Clay on the Gold Coast. 

Sourced Grocer’s renovations are almost done, with the store also gaining a new closed-loop organic system outside – an on-site composting system that will significantly reduce food waste by converting it into concentrated compost. A new front deck will be completed in the coming weeks as well, just in time to soak up the summer sun.