News & Updates

Harvest updates, producer news, seasonal announcements and other updates from Sovereign Foods.

The soft wheat we've been looking for has arrived
Announcement Product

The soft wheat we've been looking for has arrived

One of the grains our home-milling customers have asked us for most often is finally here: a good Australian-grown soft wheat.

Our new Beaufort Soft Red Wheat, grown by Chris and Sam Greenwood at Coleambally, NSW, has a protein of 8.5%, making it quite different from the stronger bread wheats we usually stock. For home millers, it gives you another tool in the cupboard: a softer wheat particularly suited to cakes, biscuits, pastries and other baking where tenderness matters more than maximum dough strength.

We discovered the Beaufort through our new relationship with Stu and Brad at Voyager Craft Malt, and that relationship has brought a few other interesting grains with it.

Alongside the Beaufort, we've added a Diastatic Malted Wheat for bread baking, a Roasted Non-Diastatic Malted Barley for colour and roasted flavour, and an ancient Hull-Less Ethiopian Black Barley grown by Chris and Sam on land currently in conversion.

It's a small collection, but one that opens up quite a few new possibilities for home millers and bakers.

Explore the new Voyager Craft Malt & Organically Greenwood collection
Slaters Brown rice
Announcement Product

A limited return from Slater Farms' Brown Rice

We had not expected to receive rice from Slater Farms this season, but a small quantity of their biodynamic rainfed brown rice has become available. The harvest was limited and there was not enough to produce white rice, making this a welcome, but finite, return.

See what has arrived
Biodynamic rye grain on Burrum Biodynamics farm about 3 weeks from harvest. Grain yet to fill
Content Article Education

Rye does not need to behave like wheat

Sticky dough and a close crumb are not signs that rye has failed; they reflect a grain that builds structure differently. From sourdough acidity to moisture retention, this practical guide explains how to work with rye on its own terms.

Learn to work with rye
Organic Australian red wheat grain, grown by Burrum Biodynamics
Content Article Education

How Australia made wheat its own

The wheat brought to Australia was shaped for a different climate and struggled to thrive here. From early crop failures to Federation wheat and modern classification systems, its history shows how profoundly a familiar ingredient can be reshaped by place and purpose.

Follow wheat’s Australian journey
Australian grown organci oil free sultanas and currants by the kamvassis family in mildura at all australian dried fruit
Content Newsletter

Newsletter June 2026

Harvest updates from across Australian agriculture, including new-season rice and dried fruit, the arrival of Waltanna Farms, changing organic grain supply, and the season ahead.

Read the newsletter
Welcome, Waltanna Farms
Announcement Producer Content Article

Welcome, Waltanna Farms

At the foothills of Victoria’s Grampians, the Nagorcka family grows and processes organic linseed within a single farm system. From paddock to pressing and packing, their careful stewardship preserves the integrity of a sensitive crop while creating a remarkably direct and traceable path to our pantry.

Meet the Nagorcka family
A long-awaited delivery from Burrum
Announcement Product Producer

A long-awaited delivery from Burrum

After bushfires disrupted the usual post-harvest schedule, our new-season delivery from Burrum Biodynamics finally reached the warehouse. Nearly 20 tonnes of biodynamic wheat grain arrived alongside a pallet of lentils; a very welcome sight after an unusually difficult start to the year.

See what has arrived
Spelt: familiar flour, different story
Content Article Education

Spelt: familiar flour, different story

Spelt shares more with modern bread wheat than its ancient-grain reputation suggests, yet its hulled structure, regional history and delicate dough set it apart. Understanding that mixed heritage helps explain why spelt deserves to be treated on its own terms.

See where spelt fits
Emmer grain in the field.
Content Newsletter

Newsletter February 2026

Our first update of 2026 explores resilience across Australian farming, with seasonal conditions, harvest news from Burrum Biodynamics, new emmer and Calibre wheat, and a look at the year ahead.

Read the newsletter
Khorasan asks us to bake differently
Content Article Education

Khorasan asks us to bake differently

With its large amber kernels, buttery flavour and gentler dough structure, khorasan rewards a lighter approach than modern bread wheat. Its continued cultivation also shows why grains shaped by place still deserve room in our food system.

Get to know khorasan
Sovereign Foods Australian Grown Organic Bulk Foods and Pantry Produce online
Content Newsletter

Newsletter December 2025

As 2025 came to a close, we thanked our community for another year of supporting Australian growers, shared important Christmas and New Year warehouse and shipping information, and looked ahead to the 2026 harvest. The newsletter also covered the challenging rice season, updates from Burrum Biodynamics, and the outlook for Australian grain and spelt supplies.

Read the newsletter
Welcome, Marlivale Farm
Announcement Producer Content Article

Welcome, Marlivale Farm

In the Nimbin Valley, the Boyle family grows dryland rice without irrigation, working with rainfall, soil moisture and the natural rhythms of their landscape. We’re delighted to welcome a multi-generational family farm committed to diversity, adaptation and thoughtful stewardship.

Meet the Boyle family
Welcome, Organic Pecan Enterprises
Content Article Producer

Welcome, Organic Pecan Enterprises

At Australia’s oldest pecan orchard, the Huston family grows and processes certified organic pecans entirely on farm. Their story brings together patient stewardship, a remarkable Queensland landscape and a crop particularly well suited to Australian conditions.

Meet the Huston family
A cartoon illustrating the silly notion that gluten is a monster that is out to hurt people. The illustration shows a cartoon monster with the word gluten on its chest chasing people and scaring them
Content Article Education

Gluten, grain and the bigger picture

Gluten shapes how grains perform in the kitchen, but its story extends well beyond baking. We look at how grain variety, growing conditions, processing and fermentation can influence both its behaviour and how people experience it.

Learn more about gluten