A berry good local crop

Berry good, Aussie grown berries for frozen market

Life & Style
Allison and Stuart McGruddy, the founders of the frozen berry company My Berries, at the family farm in south east Queensland. Photos supplied by My Berries.

Allison and Stuart McGruddy, the founders of the frozen berry company My Berries, at the family farm in south east Queensland. Photos supplied by My Berries.

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Founded in the ‘fruit bowl’ of south east Queensland in 2016 by Allison and Stuart McGruddy, My Berries are the purveyors of a 100 per cent Australian grown and ethically produced range of frozen berries.

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Founded in the ‘fruit bowl’ of south east Queensland in 2016 by Allison and Stuart McGruddy, My Berries are the purveyors of a 100 per cent Australian grown and ethically produced range of frozen berries.

Built on the pillars of freshness, flavour and farming sustainability, My Berries champions the idea of ‘nourishment' - both of the stomach and the soul - bridging the chasm between food and community, and in doing so, elevating quality of produce and ultimately, quality of life.

Encapsulating the vibrancy and ripe flavours of freshly harvested produce, My Berries have become a fan-favourite amongst health-conscious families and individuals.

It’s now sold in over 400 gourmet grocers and independent supermarkets across Australia and Singapore.

Product Bio

Locally sourced from farms throughout south east Queensland's Moreton Bay region, My Berries are frozen on the same day as harvest.

Raw raspberry slice recipe. Insert photo of the My Berries frozen product, which can be found in gourmet grocers and independent supermarkets across Australia.

Raw raspberry slice recipe. Insert photo of the My Berries frozen product, which can be found in gourmet grocers and independent supermarkets across Australia.

This preserves the nutrients and ripens flavours of fresh produce, as well as ensuring the health and safety of the My Berries community.

Informed by more than 30 years of experience in the growing of berries, My Berries work exclusively with local growers who subscribe to sustainable farming practices and handpick their produce.

And just as all berries are handpicked, they’re hand-packed too - not only ensuring quality, but also reducing waste and supporting the local economy.

Packed full of nutrition and rich in antioxidants, My Berries are the perfect accompaniment to everything from indulgent home-style baking, to smoothies, alcoholic cocktails, fruit salads, simple snacks and garnishes.

The best thing about My Berries though; because they’re frozen, they're fresh all year round.

RAW RASPBERRY SLICE recipe

Recipe: Amanda MacKenzie

INGREDIENTS

Base

  • 160g (1 cup) almonds
  • 70g (1/2 cup) pecans
  • 40g (1/2 cup) shredded coconut
  • 4-5 Medjool dates (pitted)
  • 85g (1/4 cup) rice malt syrup
  • 1/8 tsp sea salt

Raspberry filling

  • 170g (1 cup) 'My Berries' Australian frozen raspberries
  • 1 tbsp rice malt syrup
  • 1/2 tsp arrowroot powder
  • 2 tsp lemon juice

Raspberry sauce

  • 170g (1 cup) 'My Berries' Australian frozen raspberries
  • 1 tbsp rice malt syrup
  • 1/2 tsp arrowroot powder
  • 2 tsp lemon juice  

METHOD

To make base

Place the almonds and pecans in a food processor and process until they break down into small pieces.

 Add coconut and salt and pulse to combine. Add the pitted dates and rice malt syrup and process until the mixture is well combined and sticky in texture.

Using the back of a wet metal spoon, press the mixture evenly into the base of a 21x21cm square tart/cake tin lined with baking paper and then place in the freezer while you make the raspberry filling.

To make the filling: 

Drain the cashews and blitz them in a food processor with the rest of the filling ingredients. Continue to process until the mixture is smooth and creamy. Pour the raspberry mixture over the base and then return to the freezer to set for at least 4 hours.

To make the raspberry sauce:

 Add all of the sauce ingredients to a small saucepan and stir to combine.  Bring to a simmer over medium heat, stirring occasionally, until slightly thickened. Remove and allow to cool slightly. Refrigerate until ready to use.

Once the slice has set, remove from freezer, allow it to stand at room temperature for 2 minutes and then slice into portions. Drizzle some of the raspberry sauce on top of each slice, top with fresh raspberries and serve immediately. Keep this slice stored in a sealed container in the freezer.

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