CRAFTED IN COW-TOWN
Our delicious Ice Cream & Sorbet is crafted in small batches, are gluten-free and have no artificial flavours or colours.
Scoops of our premium artisan ice cream are like a cold, creamy hug in a cone, cup or bowl. Or, if you’re feeling extra indulgent, grab a spoon
and dive right in to the tub!
SUMMER PICNICS MADE EASY
Cal & Gary’s Traditional Baguette
Founders & Farmers Pies
Kale and Chickpea Salad with Cashew Tahini Dressing
Total Time: 20 minutes | Prep Time: 20 minutes
Ingredients:
¾ Cup Toasted Cashews
½ Cup Ice Cold Water
1 Clove Garlic, peeled and crushed 3 tbsp White Condiment
2 tbsp Cilantro, chopped 2 tbsp Olive Oil
How To Make It:
Start by pulsing ½ cup of the cashews in a food processor or high speed blender until it’s almost powdered. Add ice cold water and blend into a paste. Then, add the garlic, white condiment, tahini, cilantro, salt and blend well. While the food processor is running, slowly add olive oil to emulsify. Set the remaining ¼ cup cashews aside. Clean the kale and discard stems, tearing leaves into bite sized pieces. Massage the kale with your hands for minute until its softened. In a large bowl combine kale, drained chickpeas, sliced radishes and cherry tomatoes and dress with cashew tahini dressing until evenly coated. Top with shredded carrot and reserved cashews.
Cal & Gary’s Italian Meats
Cal & Gary’s Portuguese Tarts
Founders & Farmers Tortillas
GARY’S ORGANIC CHICK PEAS 398ML
Founders & Farmers Pulled Pork in BBQ Sauce
1049 ea
Founders & Farmers Slider Buns
Cal &
Gary’s
Sparkling Water
CAL & CAL & GARY’S WHITE CONDIMENT 500ML
MODENA 250ML | FOUNDERS & FARMERS ALMONDS
GARY’S CASHEWS ROASTED 200G PASTA ORECCHIETTE 500G”
Cal & Gary’s Organic Kombucha
Cal & Gary’s Empanadas
Artisan Pasta and Quinoa Tabouleh Salad
Serves 4-6
Total Time: 35 minutes Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients: 500g orecchiette pasta, cooked
1 Cup tri colour quinoa, cooked
1 Cup finely chopped parsley
1 Cup cherry tomatoes, cut in half
1 Cup cucumber, ¼” dice
¼ Cup red onion, ¼” dice
How To Make It: Start by cooking your quinoa and pasta separately, according to the package instructions. Drain and rinse the pasta and cool both to room temperature, keeping separate.
½ Cup olive oil
2 Tbsp finely chopped fresh mint
¼ Cup white condiment
1 Tsp sea salt
Cal & Gary’s Balsamic Glaze
1 Cup crumbled feta
Blanched almonds, toasted Salt and pepper
Toast your almonds in a 350 degree oven for about 5-7 minutes, until lightly brown. Keep a close eye, once they start to colour they can burn very quickly. Chop your parsley, mint, salt and vegetables and mix with olive oil and white condiment. Stir in cooled quinoa. Mix quinoa tabouleh with the cooked pasta, adding a splash more olive oil if needed. Drizzle generously with balsamic glaze and top with toasted almonds and crumbled feta.
SUMMER SNACKS
FROM CLASSIC TO CREATIVE: TRANSFORM YOUR ICED TEA GAME
INDULGE IN THE WORLD OF LUXURY TEA WITH CAL & GARY’S!
Our premium tea selection is sourced directly from family farms that are certified by a Tea Consortium or by the (ETP) Ethical Tea Partnership. The ETP certification programs include ecosystem conservation, minimal deforestation, crop soil management, and people empowerment just to name a few. These farms are also solar-powered and use water conservation systems, which means that each sip of Cal & Gary’s tea is not only a sensory experience but also an environmentally conscious choice.
Our tea boxes are made from recycled paper and are fully recyclable, while our inner silver pouches and tea bag pyramids are compostable and plant-based, respectively. This means that every time you enjoy a cup of Cal & Gary’s tea, you’re making a positive impact on the environment.
Each sip is a delightful experience that indulges the senses and nourishes the soul.