Our story — Meet Margie
I started Newtown Grocer out of my shed in Ballarat in 2017. I’d just gone through a divorce and was working part-time at a local café, barely scraping by with two kids in school. One night after a long shift, I was staring at an electricity bill I couldn’t pay and thought, ‘What’s something I can do to get ahead?’ I remembered how my nan used to sell preserves at farmers’ markets when money got tight. That’s where the spark came from — making something useful with what I had in front of me.
Before this, I’d never imagined running a business. I worked in pharmacy retail straight out of school, then as a checkout operator at Woolies when my daughter was born. It wasn’t glamorous, but it kept food on the table. I’d dabbled in markets before, selling knitted beanies at the Ballarat Show, but it was always just pocket money. Starting a proper business felt different. I knew I needed to make things people genuinely needed and would spend money on, otherwise it wasn’t worth the risk.
The first thing I sold was a batch of spicy tomato relish, made with overripe tomatoes I picked up cheap at the Ballarat central market. It was 12 jars, and I made $96 at the Creswick market that Saturday. Back then, I was making everything in my kitchen after the kids went to bed. Slowly, I added more products, like lemon curd and dukkah mix. For months, I worked every spare moment — selling at markets on the weekends, keeping up the café shifts during the week. In late 2019, I took the leap and rented a shared kitchen space in Daylesford to keep up with demand.
Now, Newtown Grocer has grown into something I’m proud of, with a range of Australian-made products and a focus on simple, practical things. I still work out of Daylesford, packing orders and tweaking recipes, with my little team helping me manage everything. It’s not fancy, but it works — and it means I can keep paying the rent and doing what I love.
— Thanks for reading this far — Margie, Margie Blaxland
Journal
Byron Bay Honey and the Day I Got Stuck
Byron Bay Organic Honey isn’t just a product, it’s a story about a hive in the hinterland.
The first time I met Brett, the beekeeper behind our Byron Bay Organic Honey, I got bogged on his farm track. It was late August — wet, sticky mud everywhere — and I’d borrowed a mate’s Falcon that wasn’t exactly farm-ready. Brett came out shaking his head, pulled me out with an old Defender, and gave me a jar of honey as a kind of ‘welcome to the bush’ gesture. I like to think I earned that honey.
Brett runs about 150 hives just inland from Byron, with bees feasting on a mix of macadamia, tea tree, and wildflowers. The honey’s flavour shifts depending on the season. Summer batches are lighter, spring’s a bit more floral, and late autumn can have this rich, almost caramelised vibe. It’s all raw, so you’ll see little flecks of wax floating around — to me, that’s the point.
He works hard at keeping his hives healthy. There’s constant worry about pests like varroa mites, which aren’t here yet but feel inevitable. Brett’s big on old-school methods — avoiding synthetic chemicals and moving hives regularly to follow blooms. Every second weekend, he’s in Ballina markets selling whatever came out of the hives that week. It’s a grind, but he always says, ‘Beekeeping’s 90% wrangling boxes and 10% enjoying the honey.’
I keep Brett’s honey on my kitchen bench next to the kettle. It’s my go-to for toast, obviously, and for sweetening tea, but it also works wonders on roast carrots or drizzled over soft cheese. One regular swears by it in hot toddies. Last summer, I caught a customer buying five jars — turns out they were making their own mead. The things you learn.
When I think back on that muddy August day, I have to laugh. If I hadn’t gotten bogged, I might not have discovered one of my favourite suppliers. Brett’s honey doesn’t just taste great, it reminds me of everything I want Newtown Grocer to be: grounded, simple, and full of character.
Five Unusual Ways to Use Aussies Almond Granola
Granola isn’t just for milk and yoghurt — I’ve started using it in everything from salads to weekend baking.
Let’s get this out of the way: I used to think granola was just fancy cereal. But after stocking Aussie Almond Granola for a year now, I’ve realised it’s got more versatility than I gave it credit for. The blend we stock has roasted almonds, oats, coconut, and a hint of local bush honey — all simple ingredients that somehow work for everything.
A no-brainer use is tossing it over cooked apple or pear. Stew them down with a little Kakadu plum jam (a teaspoon, not more, it’s punchy stuff), top with granola, and you’ve got breakfast or dessert sorted. For something savoury, I’ve been sprinkling a bit over roast pumpkin salad. That crunch with the nuttiness — so good.
If you’re into weekend baking, here’s a trick: swap some flour in banana bread or muffins for blitzed granola. About ¼ cup gives you this nutty depth without overpowering the whole bake. My kids can’t get enough when I do this, which says a lot because they’re not easy to impress.
I’ve even used it as a last-minute coating for chicken tenders. Sounds odd, but it works. Dip your chicken strips in egg, then coat them in crushed granola mixed with smoked paprika and a pinch of salt. Bake until golden, and you’ve got a quick dinner that feels much fancier than it is.
So there you go, five ideas to get more out of your granola. It’s funny — I started stocking this blend because it reminded me of holidays in the Adelaide Hills, but now it’s a regular in my actual pantry. Sometimes the simplest food works the hardest.
Cold Mornings and Kakadu Plum Jam
February in Daylesford means chilly mornings and finding comfort in simple things, like Kakadu plum jam on warm sourdough.
This morning started at five degrees. I’m not exaggerating — I checked. It’s that time of year in Daylesford where you pull on a jumper in the morning, but you’re in short sleeves by lunch. The change in seasons always gets me into the kitchen. There’s something about February light that makes food feel a bit more grounding.
I caught myself standing by the window today, eating sourdough toast loaded with Kakadu plum jam. It’s a bit sharp, a bit sweet, and kind of addictive. Kakadu plums are something else — they’ve got 100 times the vitamin C of an orange, which is wild. Not that I eat jam for the vitamins, let’s be real.
Ours comes from a co-op in the Northern Territory that works with Indigenous growers. They wild-harvest the plums, often in places so remote it’s a two-hour drive just to get to a mobile signal. I think about that when I’m eating it — how the jars in my shop have travelled thousands of kilometres to get here.
If you haven’t tried it on toast, fair enough. It’s got a bold flavour that’s not your typical jam. But those tart notes are magic with anything creamy — mascarpone on cracker bread, or stirred through Greek yoghurt with a drizzle of honey. A neighbour swears by it spooned over panna cotta. I haven’t tried that yet, but it’s on my list.
The day warmed up eventually, but I couldn’t stop thinking about that quiet moment by the window with toast and my cup of tea. Food has this way of anchoring you, doesn’t it? Sometimes all you need is warm bread and a good jar of jam.
Barossa Shiraz and Dad’s Mason Jar Trick
Decanting wine doesn’t need to be posh — my dad’s old mason jar method still does the trick with Barossa Shiraz.
Dad wasn’t a fancy wine guy. He was more of a ‘decant in a mason jar because it’s there’ kind of person. It used to make Mum roll her eyes, especially when guests were over, but it worked. Airing a red wine like Barossa Shiraz for half an hour before drinking it really does bring out the deeper notes.
Barossa Shiraz generally has a bold, plummy flavour that I’ve always loved. The one I stock (from a small winemaker just outside Tanunda) has a bit of black pepper and chocolate in the mix too. If you sip it as soon as the bottle’s open, it’s still great. But give it a little time, and those subtle flavours pop.
I’ve always admired how the Barossa manages to balance big commercial wineries with small producers doing their own thing. My supplier only makes about 3,000 bottles a year. It’s the opposite of supermarket wine where you’ve got no idea where the grapes came from. Here, it’s one small vineyard and a winemaker who’s hands-on with everything.
The mason jar trick is simple: pour the wine in, leave the lid off, and wait 20–30 minutes. Dad used to give it a little swirl midway through and mumbled something about ‘letting it breathe’. I use an actual decanter these days — one of the few things I didn’t lose in the move — but every time I swirl that wine, I think of Dad’s jar on the kitchen counter.
Barossa Shiraz feels like the right wine for April. It’s warm enough by the fire after dinner and pairs well with a slow-cooked lamb shoulder or roasted mushrooms. While I miss Dad, I find little bits of him in rituals like this — pouring wine into a jar and waiting, quietly, for it to open up.
Customer reviews
Sophie M. — Fitzroy, VIC — 2024-03-11 — 5/5
Lovely honey
I ordered the Byron Bay Organic Honey, and it’s fantastic. The flavour is rich, and it arrived faster than I expected!
Daniel R. — Newtown, NSW — 2024-05-23 — 5/5
Great for breakfast
The Aussie Almond Granola is now my go-to breakfast. Perfect balance of crunch and sweetness. Delivery was smooth too!
Emily T. — Hobart, TAS — 2025-01-15 — 4/5
Delicious but pricey
The Kakadu Plum Jam is excellent quality and bursting with flavour. A bit on the pricey side, though.
James C. — South Melbourne, VIC — 2024-12-01 — 5/5
Perfect gift
Bought the Barossa Valley Shiraz as a gift, and it was very well received. Packaged securely for shipping.
Anna G. — West End, QLD — 2024-09-07 — 4/5
Practical set
The Sustainable Bamboo Cutlery Set is great for work lunches. Lightweight and easy to clean but a bit expensive.
Liam H. — Marrickville, NSW — 2024-07-18 — 5/5
Fast and easy
Ordered the granola and honey together, and both arrived quickly. Both products taste amazing.
Ruby P. — Paddington, QLD — 2025-02-08 — 5/5
No spills!
Was worried the jam might spill during shipping, but it arrived perfectly. The Kakadu Plum is so unique and delicious.
Tom K. — Norwood, SA — 2024-11-03 — 4/5
Shiraz feedback
Tried the Barossa Valley Shiraz for dinner with friends. Smooth, full-bodied wine. Took an extra day to arrive than expected.
Returns
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