Basik Chocolates

Krsna Rajalingam, founder of Basik Chocolates, is a chocolatier and Maleny Dairies, Real Cream fanatic. His amazing creations are made using fresh, local ingredients and are set to take over the Brisbane chocolate scene.

Quality not Quantity

Basik Chocolates begun in December 2016 with a low-key test sale. Krsna explains that all production is kept small-scale to maintain product quality. This quality over quantity philosophy is reflected in the chocolate’s ingredients.

Maleny Dairies Real Cream, for example, is pure cream with nothing added and nothing taken, hence the lack of an ingredients list.

With just 5 flavours that rotate every 60 days, Basik Chocolates are unique mouthfuls. Each chocolate has just two main flavours, a primary note and a subtle note.

Otherwise it gets too hipster, people lose focus as to what it really is.

Basik Chocolates Milk and Coffee chocolate

Krsna reckons his passionate yet unpretentious attitude to food come from his Malaysian heritage;

Many Australians eat to live but Malaysians live to eat.

With tasting notes on the Basik Chocolates website to accompany each chocolate, Krsna is making eating a Basik Chocolate a real experience.

It Tastes Like…

Here at Maleny Dairies there is a phrase that is synonymous with our products ‘It tastes like it used to when I was a kid.’ Krsna’s goal is to evoke this feeling of nostalgia with each taste.

Nostalgia means a lot, the Lemon and Thyme White Chocolate tastes like having grandma’s lemon cheesecake.

Krsna’s decision to use Maleny Dairies Real Cream was born from his own fond memories of devouring the Maleny Dairies Chocolate Milk and Gold Top at the tuck shop.Lemon and Thyme White Chocolate, Basik Chocolates

Ingredients List

When asked what he values most in the ingredients chosen, Krsna’s agenda is clear;

I will go for something dearer if it means a higher quality product, for me the product quality is the most important thing.

For the Coffee and Vanilla Milk Chocolates, Krsna uses Maleny Dairies Real Cream and shots of espresso from a local coffee shop and for the Kaffir Lime and Sichuan Dark Chocolates Krsna can be found cleaning the wax off limes with hot water and a brush.

What goes into somebody’s body should be right, it should be good and natural; like Maleny Dairies un-homogenised milk, it is so beautiful, rich and textual, it is almost like a raw milk because it has been processed so little.
Kaffir Lime and Sichuan Pepper Dark Chocolate Basik Chocolate

An Exact Science

Tempering, creating and finishing such high-quality chocolates is a very precise process, even the components that make up the ingredients used have an impact.

Krsna explains that most cream is around 35% fat and so when it is reduced to make ganache you can see the water splitting out from it. With Maleny Dairies Real Cream however, which is around 45.5% fat, Krsna can be sure he is giving people the best he possibly can.

I don’t even bother buying butter, I just whip the Real Cream in a Thermomix.

BASIK Chocolate

Through these delicious chocolates, Krsna is not only creating delight but also educating people on taste, quality and the provenance of food.

If they are not educated enough you’re duty bound to provide that information.

We share this ideal at Maleny Dairies and hope that as more people understand where their food comes from they will be better equipped to make smart, healthy and sustainable choices.


Brouhaha Brewery and Restaurent

Brouhaha Brewery and Restaurant was started by four locals with the goal of showcasing the best that the Sunshine Coast has to offer. For the past 6 months, this unique brewery/restaurant has not only been serving up family-friendly meals but also creating unique craft beers using local ingredients.

Matt, Brouhaha brewery and Restaurent

The Circle of Life

When it comes to being a part of the local food industry, Matt, one of the owners, explains that Brouhaha takes the role seriously;

It’s a loop; as part of the brewing process you use Barley, and the discarded grain then gets fed to Maleny Wagyu’s cattle and then we buy their animals back to use in the restaurants.

As well as grain, the team use local fruit from Palmwoods including lemon aspen, sour cherry fruit, passionfruit and raspberries.

Brouhaha Brewery and Restaurant

Live Cultures

Recently Brouhaha have also been making use of their local Maleny Dairies products. Maleny Dairies Natural Yoghurt contains millions of friendly live bacteria which give it a distinctive tang, perfect for muesli, fruit and honey. The Natural Yoghurt is easily digestible, is a great source of Calcium and, unlike other varieties, has no added sugar.

According to Matt, it’s rare for brewers to just sour a batch using yoghurt. Maleny Dairies Natural Yoghurt only came into play when the live cultures that the team ordered from America were held up in quarantine so long that they had died by the time they arrived. Matt decided to pop into Maleny IGA and save the batch by using the live cultures found in each tub of Maleny Dairies Yoghurt.
Brouhaha Brewery and Restaurant

The first time Maleny Dairies Natural Yoghurt was used in the brewing process was in a ‘kettle sour’. This process involves extracting the sugars from the grain, boiling these in a kettle and then harbouring the perfect conditions for Lactobacillus to thrive. This is a complex process where the temperature and PH levels have to be lowered to precise measurements. A tub of Maleny Dairies Natural Yoghurt is tipped in and over the next 36 hours, the live cultures in the yoghurt consume the sugar and convert this to lactic acid. One of the team then has to check the sourness every couple of hours to ensure it doesn’t become too sour. The batch is then transferred into one of the fermentation tanks and on to brewer’s yeast to ferment the rest of the sugar as normal. The first batch was mixed with sour cherry fruit to create a beer that was similar in taste to a dry rosé wine.

Closing the Circle

As well as utilising local produce, Brouhaha have teamed up with local businesses including the Maleny icon, Maleny Food Co. to create ‘beer sorbet’, a unique product they hope to create more of.

Brouhaha’s commitment to involving themselves in the community and using sustainable, local produce is indicative of the Sunshine Coast culture and one that we share at Maleny Dairies. Their philosophy is simple and matches what we at Maleny Dairies strive to do with our Farm and Factory Tours, connect the consumer with the source and close the circle.

It’s about coming in and seeing how everything is made and where it comes from.

The restaurant is currently undergoing some renovations, head down on the 1st March to 39 Coral Street, Maleny for the re-opening and let us know what you think!



Traditional Vanilla Ice-Cream

Many years ago, one of our customers, Mr P, let us know that our Real Cream was

“fantastic for making ice-cream due to its higher fat content making for a far creamier and richer flavour”.

Mr P even took the time to send us his recipe. We thought it was about time to share this with the world. Let us know how you go and don’t forget to send us some pictures!



2 cups Maleny Dairies Real Cream

1 1/2 cups Maleny Dairies Full Cream Milk

8 egg yolks

1 cup caster sugar

4 teaspoons vanilla extract/essence or 1/2 vanilla pod

pinch of salt


  1. In a medium saucepan over a low-medium heat, combine 1 1/2 cups of the cream and the milk and heat until hot but not boiling, stirring regularly. Remove from heat and set aside.
  2. In a bowl, beat egg yolks and sugar until pale and creamy (not grainy in texture). Slowly add the cream mixture until well combined.
  3. Return the mix to saucepan and reheat over low-medium heat, stirring constantly until small bubbles form around the edges of the saucepan. Do not allow to boil.
  4. Return the mix to the bowl and combine the extra cream, vanilla and salt. Cover and refrigerate overnight.
  5. Using an ice-cream maker, churn/stir until desired consistency is reached. Serving immediately or freeze in an airtight container for at least 2-3 hours before serving.

Note: If you so not have an ice-cream maker you can pour the mix into an airtight container and freeze for 2-3 hours, removing from the freezer every 30 minutes and stirring the mix with a whisk, wooden spoon or electric mixer vigorously, making sure to break up any frozen sections to make the miz consistent. try to avoid letting water get into the mix, including any droplets formed by condensation during step 4.


Raspberry Ripple Ice-Cream

If you’re looking for some ingredients see the My Berries website for berries and our Store Locator for all things dairy.

Don’t forget our Instagram competition! Post your favourite way to eat Maleny Dairies and My Berries products and be in the draw to win a hamper of our products!

*Competiton valid from 02/12/16 to midnight 09/12/16 *Make sure to tag Maleny Dairies and My Berries! *Hamper must be collected from Maleny Dairies, 70 McCarthy Rd.

Maleny Dairies Ice Cream



500ml Maleny Dairies Real Cream

300ml Maleny Dairies Full Fat Milk (Blue Top)

Seeds from 1 vanilla pod

6 egg yolks from happy hens

150g sugar

Raspberry Ripple

300g frozen raspberries

40g sugar

30ml water

½ lime juice

Make a crème anglaise. Do this by gently warming the full cream milk and vanilla in a sauce pan.  While warming, whisk yolks and sugar until pale in colour. Combine yolk mix and warm cream together and cook on low heat constantly stirring until the mixture coats the back of the spoon.

Pass through a sieve and let cool. Cover with a sheet of baking paper whilst the mixture cools so that it does not form a skin.

Once cool, churn mixture in an ice cream machine.  If you don’t have an ice-cream machine place mixture in freezer and stir every 20 minutes until frozen.

To make the Raspberry Ripple place the remaining ingredients in a pan. Bring to a gentle simmer then let cool.

When the ice cream is almost set fold through the ripple mix.  If refreezing, make sure that you pull your ice-cream out of the freezer 10 minutes before required.

Enjoy with good friends and send us a pic on Facebook or Instagram!



Local Producers Building Trust: My Berries

My Berries logo

Allison and Stuart McGruddy, the founders of the frozen berry company, My Berries, invited me to their warehouse in Caboolture to discuss all things berry and create a delicious recipe that combines our unique products. My Berries are all about locally grown, 100% Australian produce and the difference is clear in the quality of their berries.

Like Maleny Dairies, My Berries was founded by an Australian family who are, according to Stuart;

“Not afraid to get into a David and Goliath scenario.”

While more people are becoming educated about what it takes to bring milk to their table, berries remain a mystery to many Queenslanders. These small bushes are incredibly labour intensive to harvest and labour costs can account for 50% of farmer’s outlays.

Berries are Forever

For Stuart, an ex-London executive chef who returned home for a better life for his family, berries never go out of season.

“I’m really excited that it’s mango season right now but by the end of mango season, I’m sick of mangoes. When it comes to berries I never get to that saturation point.”My Berries

The warehouse holds a seriously industrial kitchen with all the bells and whistles needed for Stuart to come up with new recipes. Stuart reckons berries match all seasons with winter being a great time for warming, baked dishes while Spring and Summer inspire spritzy, light creations.

“It’s all about providing accessibility to a nutritionally dense, delicious and affordable product, even to people living in remote areas.”


 Trusting in Frozen

Customer confidence in frozen produce crashed last year when there was a Hepatitis A outbreak due to contaminated imported frozen berries. In much the same way as the Milk Crisis has encouraged the public to question the origins and quality of produce, this outbreak highlighted the safety concerns around raw products from overseas. Stuart is proud to be able to restore some faith in frozen.

“With our locally grown berries, we can give people confidence in the safety of the products as we source our berries from farms with excellent safety certification.”

My berries smoothiesMy Berries ice pops100 Ways With Berries

According to Allison, who runs stalls at local Farmers Markets every Saturday (Davies Park Market, West End, and Jan Power’s Farmers Markets at The Brisbane Powerhouse, New Farm) people use their frozen berries in smoothies, conserves, in granola, on porridge and as snacks straight from the packet for teething babies.

“There is always a story about what people are doing with them and it’s great to connect with people through our farmer’s market stalls.”

My Berries now have over 60 stockists including some IGA’s, independent grocers and delis. A full list of stockists can be found at


The Rozynskis: A Farming Family

Jason and Lisa Rozynski and their two children, live and work just outside of Imbil on their Dairy Farm. After getting comfy on some hay bales, this farming family were keen to debunk the myths around farming and farmers.

Born and Bred

Jason, whose Grandmother was a dairy farmer in Maleny, is as rooted in farming as it gets;

“I’m 3rd generation born and bred, my Grandfather started dairying here in 1946.”

Lisa, on the other hand, married into the lifestyle and was under the impression that Jason was a mechanic. Lisa’s role, like most women, is multi-faceted. As well as looking after the children, managing admin for their business and helping Jason out when needed, Lisa also works at the local school which her children attend.

Dreams vs. Reality

Jason and Lisa are all too aware of the disparity between the reality of farming life and what the public perception is;

“You talk to people and their perception is that we go out and milk our cows in the morning and spend the rest of the day reading the newspaper and then go out milking again in the afternoon. The reality is there is so much more to it.”

Maleny dairies, local farming family's cowsJason is aware of the growing respect for farmers and farming but believes there is some way to go in bridging the gap between reality and perception;

“There is a disconnect between farming and the general public. A lot of people have got on board with the ‘buy local stuff’ and that has helped highlight some of what’s going on. But people still ask, what did you do this weekend and they forget you worked all weekend.”

Passionate People

It is clear that to endure and be successful as a farmer, a genuine passion has to be present. Lisa reckons that without the passion that Jason has, it would be hard to get up at 3.30 in the morning and work all day.

For Jason, this is a life you have to be born into in a lot of ways;

“It’s not as though we’re bound by tradition and don’t want to do anything different, it’s that we love it. We’ve seen our fathers and grandfathers do it, you think, well, we are going to do the same and build the business.”

Jason has definitely succeeded; his grandfather started with around 90 cows and Jason, along with his father, have built their business to 500 cows and cattle.


The Good Bits

Although Lisa admits there are times when it would be easier if Jason were not a farmer, the couple were also keen to highlight the benefits of the life including Jason’s involvement with the kids;Maleny dairies, Local Farming family

“Because Jason worked at the farm and we lived here, he could see them grow, even if it was just 5 minutes at breakfast or lunch, which a lot of people would miss out on.”


Jason is also proud that his kids are growing up in a farming background which he reckons generally makes them better kids as they are older.

The Bad Bits

It’s obvious that farming is a lifestyle not a job but, according to Jason, it’s not for everyone;

“It’s a lifestyle but it’s a lifestyle not a lot of people want. They want to see the nice green paddocks and have some cows but they don’t want the floods, the droughts, the early mornings, the Christmas days, the weekends.”

Happy Cows

maleny Dairies, local farming familyWhen asked about a farmer’s relationship with their livestock, Jason was keen to set the public straight;

“This is the thing that really bugs me with all these people online, saying how farmers are so cruel to their animals. We are the complete reverse, we get so sad if we lose one of our prize cows, it’s our livelihood and its money down the drain and it’s not what we want to see happen, we want them all to live long and happy lives.”

With 500 animals, the Rozynskis have resorted to only naming the stud calves. Each family member is given a letter the name has to start with and then a family debate ensues. 7 year old Payton, who wants to be a scientist, named the last stud calf ‘Belle’ after the princess from Beauty and the Beast.

The Future of the Farm


When asked about the future of the farm and whether the children will be the fourth generation of Dairy Farmer’s, Angus, 5, was excited to let everyone know he definitely would be. According to Lisa, Angus is already following Jason around the farm;

“He’d be out at 4:30am in the morning on a school day, we have to convince him to go to school. He’s mad keen.”

The Rozynski’s Imbil farm was created with the purpose of supplying Maleny Dairies and has endured, Jason reckons, through the support of customers who are willing to get behind a local brand;

“The support from the customers that have got behind the Maleny brand, it’s been terrific, there is no way we could’ve done what we’ve done without their support and that’s the thing that’s bought it all together for us.”


Maleny Muscle Fuel Smoothie: by Nutritionist Gina Rose

If you can tolerate dairy then you are lucky to have such a great quality product like the Maleny Dairies Farmer’s Choice (Gold Top) Guernsey Milk on the market. It has minimal processing & is only pasteurised which gives it that lovely old-fashioned cream on top, which my children love & battle for.

Breaking Down Dairy

It is high in Beta-Casein A2 protein, which is easily digested as opposed to A1 protein. It also provides an abundance of nutrients perfect for young children. It is what I choose for my family because I want my children to flourish and thrive, not merely survive.

Think about this, ‘you can either feed a disease or prevent one’ that is a powerful statement & when it comes to children we, as parents, have the single biggest impact on their health.

Children need good quality protein, fat & complex carbohydrates to provide them with the necessary nutrients for growth & development. Unsweetened dairy products provide an excellent source of nutrients.

Delicious and Nutritious

Just one serving of Maleny Dairies full cream milk provides nutrient rich fats. We absolutely need fats in our diet, they are essential! The fat is what contains fat-soluble vitamins.

  • Vitamin A – which is required for optimal vision, immune health and for normal growth and development of body tissues.
  • Vitamin D – plays a vital role in the absorption of calcium and phosphorus and is essential for healthy bones and teeth. Vitamin D is also a key nutrient involved in the immune system.
  • Vitamin E – functions as an antioxidant and its roles in anti-inflammatory processes are integral to health.

There are also valuable water-soluble vitamins like the B group vitamins & vitamin C in dairy, which help with energy metabolism & concentration.

Information Overload

Children are growing in hyper speed & they require a lot of essential nutrients from their diet to support this growth & development. I know as a Mum there is a lot of information out there and marketing does not help the situation. My advice for any parent is to avoid as much processed food as possible & stick to whole foods.

Nutritionist Gina Rose with Maleny Muscle Fuel Smoothie

Maleny Muscle Fuel Smoothie

Maleny Muscle Fuel Smoothie Recipe

My kids love smoothies, it is a great way to load them up with fuel.

2 cups of Gold Top Maleny Dairies Milk

1 banana

½ cup blueberries

½ cup plain Maleny Dairies yoghurt

4 brazil nuts

1 Tbsp chia seeds

A handful of spinach


Blend in a high-speed blender.

Serves two hungry hippos.


With love & health,

Nutrition By Gina Rose


Rob and Ann Cork: Diversifying Dairy


Rob & Ann Cork, the owners of Wittacork Dairy Cottages, have been dairying for 24 years. Nestled in the stunning landscape surrounding Lake Baroon, the Cork’s farm has seen every twist and turn of the dairy industry and endured despite it all. Rob’s branch of the Cork family have been dairying in Maleny for over a century, going back to Rob’s great-grandfather. Rob’s father, Aub, owned the farm that is now part of the Wittacork Dairy, and with his twin brother Clarence, once owned the town milk run during the years surrounding world war two as well.

Dairy Deregulation and Diversification

To reach this secluded farm stay, guests must first traverse a winding dirt road which offers stunning, and distracting, views of the Sunshine Coast hinterland. The Wittacork Dairy Cottages were born from the need to diversify after deregulation of the dairy industry occurred in 2000.

“It changed the whole dynamic of the industry.”


Maleny Dairies farmers Rob and Ann Cork

Wittacork Farmyard.

Rob is sure that deregulation was the hardest thing the farm has faced, adding that Anne had to work full time, off farm for a few years, because the farm didn’t support the family at that time.

“The Hopper’s built a processing plant and we put in cottages.”

Apparently, everybody who comes here wants to see where their food comes from and hear the farmers’ side of the Dairy story.

Maleny Dairies farmers Rob and Ann Cork

The view from the dirt track that leads to the Cork farm.

Mad Dairy Marketing

The number one question the Cork’s get from tourists is what is ‘permeate free’ milk? Rob’s response, ‘Sounds like milk to me!’ is typical of his no-nonsense attitude to marketing in the dairy industry.

Wittacork Dairy Cottages, being a 15 minute drive from Maleny Dairies farm, allows people to see for themselves the process from the cow to the bottle. Rob says this is beneficial for the farmers and for the consumers as this rekindles a lost link between farm and table. Rob believes the big processors have lost this connection;

They reckon consumers don’t want cream on their milk but I’ve never met anyone who has said that.

Maleny Dairies

Supplying Maleny Dairies was an easy decision for the Cork family who say Maleny Dairies is better than any other company we’ve been with. Rob says there has been a slow strangulation of farm gate price over the last 15 years with the ‘big end of town’ deliberately stripping the dollar from the farmer. Anne says they didn’t want to continue supplying a large processor and would have shut the dairy down, if the option to supply Maleny Dairies had not presented itself.

Maleny Dairies farmers Rob and Ann Cork

The view over Lake Baroon from Wittacork Dairy Cottages at dawn.


Rob and Ann say they are more interested in dairy than they have been in 15 years and would really like the opportunity to produce more milk and have purchased more cattle and a property next door for this purpose.

“Resurgence of local milk is making a difference to us and I assume is making a difference to others around us. It’s been a fantastic year and we have been able to employ another person to help on the farm.”

Rob acknowledges Maleny Dairies’ fair treatment of its farmers;

“People wonder how this little company can go from strength to strength, it’s because people know they treat the farmers properly.”

Maleny Dairies farmers Rob and Ann Cork

Rob and Ann Cork with their dog Harry.


Meet the Farmers: The Geritz Family

Finding a time to meet with Neil and Jade Geritz, one of the nine farmers who supply Maleny Dairies with raw milk and who featured in our TV ad, was an achievement in itself. With the Geritz power couple often working 14 hour days, a quick cup of coffee overlooking Maleny Dairies’ fields was a rare chance to reflect on their growing business and family.

A Farming Family’s Routine

Maleny Dairies Farmer's, The Geritz Family

Neil and Jade Geritz in Maleny Dairies’ TV ad.

While Neil’s parents were dairy farmers, Jade is a self-confessed ‘city girl’ who is proud that their three daughters can enjoy the outdoor lifestyle of a farming family. Neil on the other hand, attended Maleny State School and often helped the Hopper’s out at the farm. The Hopper’s were then able to lend a hand to the Geritz family by taking them on as suppliers when Neil decided to swap bricklaying for dairy farming around 8 years ago.

Neil’s day begins at around 4:30am, like all dairy farmers, when he gets up to milk the cows. The day continues with feeding calves, cleaning, checking, fixing, spraying and back for the second round of milking at 2:30pm. Neil is usually home at 6:30pm for dinner and has some time with their growing brood before hitting the gym.

Staying Sane in the Dairy Game

Neil is not just a dairy farmer, he is also a competitive bodybuilder who takes up to 12 months to prep for one of his competitions.

Maleny Dairies' Farmer, Neil Geritz

Neil Geritz on the front page of Challenge News. (Image courtesy of

“Every night when he gets home from work, regardless of if he gets home at 9pm at night, he will go to the gym. It’s the only time we get away from the farm and to ourselves.”

Jade’s day begins with the school run and then the drive into Brisbane which Jade makes 6 days a week. With the ever-increasing price of grain, the Geritz’s decided to substitute one feed a day with bread left over from big supermarkets and now have farmer’s agreements with 8 supermarkets in Brisbane. According to Jade;

“Neil is a thinker and a ‘Googler’ and we don’t rush into anything.”

After dealing with the housework, meal prep for the following day, dinner for the kids and the bedtime routine, Jade hits the gym as well. When asked if she ever runs out of energy Jade replied;

“As a mother, you know you just have to do it, it’s not a choice.”

Sugar-Coated Free Dairy

Maleny Dairies Farmer's, The Geritz Family

Neil and Jade Geritz with their youngest daughter, Harper, 4 at Maleny Dairies.

With Neil’s parents living 3 hours away and Jade’s father working overseas, the couple had to rely on themselves and some great friends to get the business to where it is today.

Jade admits that she thinks a lot of people underestimate dairy farming;

“It is a 24/7, 365 day a year job. You have to leave the house on Christmas Day to go milk the cows.”

The Geritz family refuse to sugar-coat the reality of dairy farming and admit that while it is satisfying to work hard and see the slow progress, they would encourage their children to explore different paths unless it was something they truly loved. Jade says to be a successful dairy farmer you do have to have a little bit of heart in it.

The Next Generation of Dairy Farmers

Maleny Dairies' Farmers, The Geritz Family

Mia, 6, Harper, 4 and Amber, 8.

Out of their three daughters, Jade believes Harper, 4, looks the most likely to continue the family business as she has such a love of animals. All three daughters earn their pocket money with their dad on Saturday mornings when they visit the farm and enjoy feeding the calves and riding with their dad on the motorbike.

Neil and Jade have both watched friends and family forced out of business by large processing companies. Neil’s own father would still be dairying but, according to Neil, they got to a point where they were going backward.

Neil and Jade’s outlook is now more positive and they are glad to be with Maleny Dairies. Jade is enjoying the good relationship and open communication and knows Maleny Dairies look after their farmers.

“We are happy with how the future looks for us and for our kids.”



Maleny Dairy defies downturn in milk market


It is now 16 years since the Hopper family opened Maleny Dairies processing plant.

The business is continuing its slow and steady expansion and is set to sign a contract with a ninth farmer supplier.

“Our sales are going good, our customers are demanding that we keep it up and we’re looking for the ninth one shortly,” Ross Hopper said.

“We’ve got a list of farmers that have put their hands up over the years on the waiting list; we’ve just got to time it right and obviously, when they’ve finished their contracts, they can come across.

“We processed 49,000 litres on Monday. That’s a lot of milk locally coming into the factory.”