(and When We Look Abroad)

At We Feed You, we believe great meals start with great ingredients. That’s why we’ve always had one simple rule: use the best produce we can find, with a strong preference for sourcing right here in Australia.

We also only launch meals we’d happily eat ourselves, share with our families, and recommend to our friends. This is why we have made a deliberate choice to manage production in-house and not outsource it.

Unlike many ready-meal brands that contract out their cooking and look for ways to cut corners to improve margins, we prepare every dish in our own Melbourne kitchen. That means we’re the ones ordering and unpacking the vegetables, tasting the herbs, inspecting the meat and checking quality every single day. It’s hands-on, it’s personal, and it’s an absolute game changer for maintaining quality and consistency. This approach allows us to stay true to our values.

Fresh From Our Backyard

Our chefs work closely with trusted local suppliers to bring fresh vegetables, herbs and seasonal produce into our kitchen every week. Think crisp spinach, sweet carrots, fragrant fennel and bright herbs - grown by Australian farmers who know their land and care for their crops. Using local means less time in transport, better quality, and support for the communities around us.

Proudly Australian Meat & Poultry

We are also committed to sourcing 100% Australian grass-fed beef and free-range chicken. For us, this isn’t a marketing claim — it’s a non-negotiable. Grass-fed beef delivers flavour and nutrition, while free-range chicken ensures animal welfare and quality that we can stand behind. These proteins have been at the heart of many of our meals since the day we opened our kitchen.

When We Look Overseas

Of course, there are some ingredients we simply can’t grow or source here in Australia. To bring authentic flavours to our menu, especially for Asian and Middle Eastern dishes, we do look overseas for certain pantry staples. For example:

• Soybeans & Tamari Soy Sauce – while soybeans are grown here, most Australian crops are used for stockfeed, soy oil, or broad processing. Very little is cultivated specifically for traditional food uses like soy sauce or tofu, and the varieties grown don’t always suit fermentation.

In addition, traditional tamari soy sauce is brewed from soybeans using fermentation methods perfected in Japan and parts of Asia. This process results in the deep, umami-rich flavour that gives authenticity to many dishes on our menu like our Tofu Laksa or Japanese Curry.

We Feed You Tofu Laksa made using Tamari Gluten Free Soy Sauce 

• Spices –  Spices such as cumin, cinnamon, turmeric, cardamom, cloves, paprika, and sumac simply don’t grow well in Australia’s climate. They thrive in tropical, subtropical, or specific regional conditions (e.g. cardamom in India, cinnamon in Sri Lanka, paprika in Spain, sumac in the Middle East).  While there are small spice growers in Australia, they can’t meet the scale or variety needed for consistent meal production. So, importing from trusted suppliers ensures reliable quality, safe handling, and year-round availability.

We Feed You Middle Eastern Beef include the sumac, a tangy, ruby-coloured spice made from dried berries, traditionally used across Middle Eastern cooking.

• Rice noodles require long-grain rice (often jasmine or other specific varieties) that thrive in tropical climates like Thailand, Vietnam, or Cambodia and not in Australia’s more temperate rice-growing regions.

We Feed You Ginger Tofu made with Rice Vermicelli Noodles

• Basmati is a heritage long-grain rice that is grow in the foothills of the Himalayas in India and Pakistan.  Its unique fragrance, flavour and fluffy, separate grains come from the soil, water, and climate of that region. It's much like how Champagne can only come from Champagne, France. So, Australian-grown rice (mainly medium-grain in NSW Riverina) can’t replicate that aroma or texture of Basmati which is why we source it from overseas.

Beef Rendang Curry made with authentic Basmati Rice

• Tinned champignons - Australia grows fantastic fresh mushrooms, but supply is limited, and production is geared mainly towards the fresh retail market. To ensure a consistent, year-round supply of mushrooms suitable for canning isn’t always available in Australia.  Australia also has very little large-scale canning infrastructure for mushrooms. Parts of Europe for example have established processing industries that can grow, harvest, and can mushrooms at scale, making supply reliable and affordable. Importing ensures we can obtain a stable, cost-effective supply of these specific mushrooms used in our ready meals.

When we do import ingredients, we carefully select reputable suppliers who meet our standards for quality, food safety and authenticity.

Why This Balance Matters

We’re transparent about our sourcing because we know our customers care where their food comes from. By choosing Australian first, and responsibly importing only where needed, we can deliver meals that are:

• Fresh and nutrient-rich

• True to their cultural origins

• Sustainable, by minimising unnecessary food miles

• Supportive of Australian farmers and producers

The We Feed You Difference

Keeping production in-house is the heart of what sets us apart. Our chefs craft meals are authentic, balanced, and ready for busy Australian lives. 

Because when you sit down to a We Feed You meal, you can trust that it’s been made with the same care and attention to detail we bring to our own family tables.