Please note new opening hours of shop. Starting MONDAY 24/7/17 on

MONDAY    -       CLOSED

TUESDAY        11 am - 5 pm

WEDNESDAY  11 am - 5 pm

THURSDAY      11 am - 5 pm

FRIDAY              8 am - 5 pm

SATURDAY        8 am - 2 pm

SUNDAY               Closed

All changed times in bold

Sorry for any inconvenience, due to limited volunteers, we hope the earlier Saturday opening will be of assistance.

Thank you for all your support

Co-op Co-Ordinator Peter Reay has now been with Community Foods over a year. Time flies!

Pete has brought a wealth of experience in sustainability, horticulture and permaculture, plus a background in retail and business management to the role.

Pete says he is on the mend after a broken leg from a bike accident earlier in the year, and pleased to be able to continue his work at the co-op.

He says he hopes to strengthen the community focus even further and remain true to the values of Community Foods, particularly when it comes to where we get our produce and how it is delivered. 

"There is a lot to learn, but it is very rewarding meeting such a broad range of like-minded, caring individuals who choose to support the co-op in so many different ways," he says.

Film, Friends and Festivities during Community Foods 20^th Anniversary

Community  Foods continues its 20^th Anniversary celebrations with a Film and Friends night at Wharf One Café on Saturday  24 June from 6pm. Tickets here: www.trybooking.com/QJTZ

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 TryBookings.com, 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.

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.