OMGhee

28/08/2026

Make too much rice, on purpose. 😂

Because leftover rice is both smart and lazy.
Tomorrow night’s dinner is already halfway sorted.

27/08/2026

Leftover rice = lazy (but smart) meal prep. 😂

Make too much rice on purpose and tomorrow night’s dinner is already halfway there.

This Simple Fried Rice is exactly my kind of midweek cooking.

Cold rice. Whatever veggies you’ve got hanging around. Eggs. Soy sauce. And OMGhee.

How much OMGhee?

Measure it with your heart. 💛

One jar. High heat. Loads of flavour. Dinner sorted.

Recipe is shared on our website.

18/08/2026

🔥 Stop burning your cooking oil.

If your pan is hot enough to sear a steak, crisp up roast potatoes or get that proper golden edge on your eggs, your cooking fat needs to handle the heat too.

That’s where ghee shines.

OMGhee is a proper, slowly cooked ghee that can handle high-heat cooking up to around 250°C.

So you don’t need to change what you cook.

Same food. Same kitchen. Just change what you cook it in. 💛🥄

16/08/2026

Ghee and clarified butter. Same thing, right?

Well… not quite. 👀

They both start with butter. They both remove the milk solids and water. But what happens in between is where things get interesting.

And, importantly for this butter addict, where the flavour happens. 🤤

One is essentially butter with the water and milk solids removed.

The other is cooked longer, allowing those milk solids to toast and caramelise before they’re removed, creating that rich, nutty, buttery flavour proper ghee is known for.

So yes, there really is a difference.

I’ve broken it down in the latest Good Fat Files, including how they’re made and why the words ghee and clarified butter shouldn’t really be used interchangeably.

👉 Read the full article via the link in bio.

Not all ghees are created equal. 💛🥄

14/08/2026

Oh yes. And you probably should. 😂

Lots of our lactose-free customers use OMGhee as their butter alternative, rather than reaching for seed oil-based spreads.

Toast, sandwiches, crackers, baked potatoes, veggies… basically anywhere you’d normally reach for butter. 🧈

Because OMGhee is natural, its texture changes with the temperature. If your kitchen is cool, keep your jar somewhere a little warmer and it’ll soften up.

Spread it. Cook with it. Roast with it.

One jar, lots of jobs. 💛🥄

And if you don’t… that’s OK too. Your Kitchen, Your Rules! 🙌

Got a ghee question? Ask away. 👇

13/08/2026

Caramelised pear. Chai-spiced sugar. Carrot cake porridge. 🤤🥣

Now that’s how you do winter oats.

And here’s the trick that makes them even better: toast your oats in OMGhee first. 💛

A couple of minutes in the pan gives them a gorgeous nutty, toasty flavour before you add your milk and cook them until creamy.

Then pick your favourite topping… although frankly, caramelised pear in the middle of winter is pretty hard to beat. 😂

And yes, an extra spoonful of OMGhee on top is highly encouraged.

👉 Find Creamy Dreamy Oats with Ghee in our recipes. Link in bio.

13/08/2026

🥩 Rib-eye perfection.

Sometimes the best meals are also the simplest.

A beautifully marbled rib-eye, seared in OMGhee until it develops that incredible golden crust, then finished with a fresh parsley, garlic and lemon gremolata. Simple ingredients, cooked well.

And yes... those roasted parsnips deserve their own moment too. 🤤

If you've never cooked steak in ghee before, this is your sign. Its naturally high smoke point makes it perfect for achieving that restaurant-quality sear, while adding rich, buttery flavour.

Would you serve yours with parsnips, chips, mash or a fresh salad?

👇 Grab the full recipe by heading to our recipes on our website and save this one for your next celebratory steak night.

12/08/2026

“Best tasting ghee there is.”

Well, Sara-Jane, we’re not going to argue with you. 😂💛

Because making ghee that’s actually GOOD for you is one thing.

Making ghee that has you looking for excuses to add another spoonful to dinner? 🥄That’s the bit we’re super proud of.

Rich, buttery, caramelised and made from Australian certified organic, grass-fed butter, OMGhee was created for people who refuse to choose between eating well and food that tastes bloody delicious.

Haven’t tried it yet?

🥄 Grab a jar and see if you agree with Sara-Jane.

And remember, if you’re not obsessed, it’s free. That’s our Bottom of the Jar Guarantee. 💛

10/08/2026

OMGhee has just won TOP GOLD at the 2026 SA Dairy Awards, taking out the highest score in our class.

And here's the fun bit... ghee isn't judged against other ghees. We compete against butter.

Our plain, one-ingredient ghee scored 18.8/20 and came out on top. 💛

That's now 5 medals from 5 years of entering, including 4 Golds and 2 Top Golds.

And no special competition "Judge Only" batches here. Our entries come straight from our normal cooks, so it's the same OMGhee you have sitting in your kitchen.

A huge shout-out to our Australian dairy farmers too. We get to start with a world-class ingredient, beautiful Australian certified organic, grass-fed butter, and that's a pretty good place to start.

Not bad for one ingredient.

You just need to make the simple thing exceptionally well.

03/08/2026

Would you know if your ghee wasn't quite what you thought it was?

The recent Four Corners investigation into food fraud raised some important questions, and it inspired me to take a closer look at the ghee aisle.

If you've ever wondered why one jar costs $6 and another $25, or what "Made in Australia" really means in the ghee world, my latest blog is for you.

I hope it helps you become a more informed shopper. 💛

After ABC's Four Corners food fraud investigation, we take a closer look at the ghee aisle. Learn what to look for before buying your next jar.