The Carob Kitchen

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The Carob Kitchen

Home of Banjo Bear & better for you chocolate grown & made with love in Port Elliott, South Australia. From our carob loving family to yours 🫶

Over 15 years ago on a lovely piece of land in sunny Port Elliot, South Australia, Ma and Pa Carob planted their first little Carob tree. Since then one became many and our Carob family was born. Each gorgeous tree has been nurtured with organic love and a sprinkling of water and now our little trees spend their time basking in sun, smelling the sweet sea breeze and checking out their amazing sea

views of the Fleurieu Peninsula (it’s all right for some!). All the while producing the much anticipated Carob Fruit.

11/09/2026

Carob isn’t just for chocolate-style treats.. Our Organic Roasted Carob Powder is an easy way to bring a naturally sweet, rich and slightly caramel-like flavour to your favourite baked snacks.⁠
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Like these crunchy puffed quinoa balls - simple, delicious and perfect for the snack jar 👌🏻⁠
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Try adding roasted carob powder to bliss balls, muffins, slices, cookies or your next batch of homemade snacks. How do you bake with carob?⁠
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09/09/2026

Mint + carob = a match made in heaven 🌿🐻⁠
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Our Mint Banjo Bear brings together smooth, naturally sweet carob with a fresh minty twist - all wrapped up in our iconic little bear.⁠
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The perfect treat for when you want something sweet, minty and deliciously different.⁠
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Are you a mint + carob fan?⁠
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07/09/2026

Spring has officially entered the bowl 🌸🍓⁠
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Juicy peaches, plums and fresh berries tossed together and finished with a drizzle of our delicious Carob Syrup for a naturally sweet finishing touch.⁠
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Fresh, colourful and made for spring entertaining.⁠
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04/09/2026

We put Carob Syrup in our Beef Brisket…. Hear us out 🥰

Our Carob Syrup might be naturally sweet, but it absolutely deserves a place in savoury cooking too 👌🏻

For this slow-cooked beef brisket, we’ve used our delicious carob syrup to bring a beautiful natural sweetness and rich, caramel-like depth to the sauce, balancing out the savoury beef and spices while helping create a dark, glossy gravy sauce packed with flavour.

And because Father’s Day calls for something a little special, this is the kind of recipe you can pop in the oven, let cook low and slow, and bring to the table hours later falling apart tender.

Slow Cooked Carob Beef Brisket

Serves 6

Ingredients
1.4kg beef brisket
1 tbsp olive oil
1 brown onion or leek sliced
3 garlic cloves, crushed
2 teaspoons coriander powder
2 teaspoons cumin powder
⅓ cup carob syrup
1 cup beef stock liquid
Salt + cracked black pepper

To Serve
Cous cous, cooked as per packet instructions
Fresh coriander leaves
Toasted sourdough

Method
1. Preheat oven to 160°C fan-forced.
2. Slice the brisket into smaller chunks. Season the brisket with the spices and salt. Heat olive oil in a large ovenproof pot or pan over a high heat and sear the brisket on both sides until beautifully browned. Remove and set aside.
3. Add onion and garlic to the same pot and cook until softened. Add the carob syrup and a dash of the stock liquid to help remove the pan juices. Simmer for a couple of minutes and transfer to a large overproof pot.
4. Add the beef to the pot and the remaining stock liquid.
5. Cover tightly with a lid and transfer to the oven.
6. Cook for approximately 3-4 hours, or until the brisket is incredibly tender and easily pulls apart with a fork.
7. Remove the brisket and rest before slicing or shredding. If you want an extra-rich finish, place the pot back over the heat and simmer the cooking liquid until reduced into a thick, glossy sauce.

02/09/2026

Some snacks just belong outdoors.⁠
Road trips.⁠
Picnics.⁠
Beach walks.⁠
Afternoon adventures.⁠
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Our Mint Carob Bar is the perfect companion for life's little moments.⁠
Where would you take yours? 🌿⁠
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01/09/2026

Behind every Australian food brand is a story - and ours starts with a family, a seaside farm and 3,500 carob trees 🌳

Our story began in 1997, when David and Carol Solomon established our family orchard in Port Elliot, South Australia - growing our carob trees from seed and learning, experimenting and pioneering along the way.

Today, our orchard is home to around 3,500 carob trees, still cared for by our family.

Over the years, what started in the paddock has grown into something much bigger. David and Carol’s daughter, Sophie, now plays an important role in developing new carob products and recipes, helping us continue to find new ways for people to enjoy this incredible Australian-grown ingredient.

But no matter how much The Carob Kitchen grows, our roots remain right here.

In our family.
In South Australia.
And in the trees we’ve been nurturing for almost 30 years.

When you pick up one of our products, there’s a whole family story behind it - and we’re incredibly proud to share a little piece of ours with you 🤎

28/08/2026

Skip the refined sugar, not the flavour.⁠
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If you think carob syrup is just for desserts? Think again! 🤔⁠
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Our Organic Carob Syrup is naturally sweet with rich caramel notes, making it an easy swap for maple syrup, chocolate sauce or refined sweeteners.⁠
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Drizzle it over pancakes, stir it through yoghurt, blend it into smoothies or add a splash to your morning coffee for a naturally delicious twist.⁠
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26/08/2026

Your afternoon coffee just found its perfect match 🥹🫶🏻⁠
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There's something special about slowing down with a warm drink and a crunchy homemade biscuit and our Carob, Orange & Ginger Biscotti delivers all of the comforting flavours you'll love. ⁠
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This biscotti is perfect for dipping, sharing or keeping it all for yourself.⁠
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CAROB, ORANGE & GINGER BISCOTTI ⁠
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Ingredients:⁠
2 cups spelt flour⁠
3 tablespoons Roasted Carob Powder⁠
1 1/2 teaspoons baking powder⁠
3/4 cup white sugar⁠
½ cup sliced almonds⁠
3 eggs, lightly whisked⁠
1 tablespoon vanilla extract⁠
1 orange, zested ⁠
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Method:⁠
Preheat an oven to 160 bake. Line a large baking tray with parchment paper. ⁠
Sift the spelt flour and baking powder in a large mixing bowl. Whisk in the sugar until combined. ⁠
Add the remaining ingredients and use a spatula to combine into a sticky dough. ⁠
Turn the dough out onto a flat and hard, lightly floured surface and knead the dough until dry and smooth. ⁠
Divide the dough into two even pieces and roll each piece out into a small short log. Your logs should be the same size and length. Gently press the logs down with your fingers and palms until approximately 1.5 inches thick. ⁠
Bake the biscotti loaves in the oven for 40 minutes. ⁠
Remove from the oven and allow the biscotti to rest for 30 minutes or until completely cool. ⁠
Use a large sharp knife to slice the biscotti at an angle, repeat this process until you have sliced both logs. Arrange the biscotti on the baking tray and bake again in the oven for 20-30 minutes or until golden and coloured. ⁠
Remove from the oven and allow to cool for 15 minutes before drizzling with melted carob and grating fresh orange zest over them. You can enjoy these slightly warm still or completely cooled. Store in an airtight container in a cool dry place for up to one week.⁠
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24/08/2026

The Ice Cream that works all year round... Our Vegan Carob, Banana & Coconut Milk Nice Cream is so good that even Banjo loves it! 🐻🍦 ⁠
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Makes 1 small tub ⁠
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12 frozen bananas (this is a great way to use up bananas which are starting to turn brown)⁠
2 cups Organic Roasted Carob Powder⁠
1/2 cup peanut butter ⁠
4 tablespoons maple syrup⁠
1 1/2 cups coconut milk or cream (from a can, it needs to be thick)⁠
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Blend blend blend...⁠
*You'll need a high speed food processor or ice crushing blender for this one. The ice cream can be transferred to a small plastic container, old ice cream container or glass dish with a lid and stored in the freezer. Allow the ice cream to sit at room temperature for 5 minutes before attempting to scoop as it will scoop a little differently to store bought - ENJOY! ⁠
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📸 Recipe & Photography by ⁠
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Address

Port Elliot, SA

Telephone

+61885564948

Website

http://www.thecarobkitchen.com.au/

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