STOCK ME UP
sustainable stock paste for every occasion
ALL ABOUT US
At Stock Me Up, we have a passion for our people, our planet, and our palate.
Stock is 'the lifeblood of a kitchen,' the backbone of soups, slow cooks, stews, ramens, broths, and so much more.
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Creating a beautiful dish then reaching for a carton or tin of stock powder to finish it off just doesn't seem right.
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At Stock Me Up we provide quality stock living these values:
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Zero Waste (besides onion & garlic skins which we compost), we use the WHOLE veg, tops and all
Locally sourced veg, herbs, and olive oil, keeping down those carbon miles and supporting local farmers
Concentrate - why charge you for water when you have your own! It lasts longer, no need to throw out half used cartons
Preservative free - the only preservative we use is Tasman Sea Salt
Seasonal - the taste of our stock may slightly change as we believe in seasonality of what goes in it
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Ugly Ducklings - we rescue the high quality veg that is deemed too ugly to for supermarkets and make it shine
Veg Veg Veg - we believe you can still make amazing meals (meat or otherwise) with the right vege stock, so you won't find meat in Stock Me Up
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Free from gluten, dairy, and animal products, but big on flavour
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Value for money - we want Stock Me Up to be in as many kitchens as possible, @ $13 a jar for 7 litres we believe we can make this possible
We love sharing our love of stock and the flavour sensation it adds to any dish
GET YOUR HANDS ON A JAR
We have had cooks all over Brisbane adding Stock Me Up to their fav dishes and providing us with flavour feedback.
Stock Me Up stats:
served in 300ml jars
each jar makes 7 litres (wow!)
each jar costs $13 (yes only $1.80/litre for no crap, pure nutrition)
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We are currently only small batch in Brisbane, QLD and we would love to get a jar in your hands.
CONTACT US
We’ve got the best tasting stock waiting for you.
Keen to be one of the first to add Stock Me Up to your kitchen?
Get in touch with us today and we will let you know where you can get your hands on some.
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Your questions and feedback are welcome too.