DECEMBER 2016   Written by Bliss Boaden Photos by Rob LockeDesigned by Foodie Design


Want to know why Pepe Saya ghee is our team’s most popular product?

Packed full of Pepe Saya’s cultured butter flavour, with a lower smoke point - it’s an absolute game changer in your cooking.

Once people start using it, there’s generally no turning back. Here’s a quick snapshot of what it is and how to use it all year around (including this year’s Christmas meal).


Ghee is clarified butter or as we call it ‘the oil of milk’. We simmer our cultured butter until the milk solids separate and then caramelise it over a low heat. The liquid gold which remains is passed through a muslin cloth to remove any impurities before it’s bottled as ghee.

We discovered ghee as our factory workers were taking the butter home and making their own for their Nepalese and Indian cooking. They said they didn’t like the ghee they could buy as it didn’t taste as good as what they could make with our butter. So we started making it for them. It has some great health benefits and is favoured in Ayurveda.

You can see how we make it in this video:


1. The flavour of our ghee has a lovely nutty quality, the result of using Pepe Saya unsalted cultured butter.

2. It has a smoke point of 230˚C, higher than coconut oil, olive oil and butter, making it a great choice for frying or sautéing. It also means it doesn’t burn like butter when cooking or roasting.

3. Ghee is a favourite of those with intolerances to lactose or casein (the main protein found in milk) as it contains less than 1% of either of those potentially inflammatory substances.

4. It can be stored without refrigeration for long periods of time because it’s shelf stable as there is no protein to make it spoil.

5. Pepe Saya ghee is cultured, which makes it quite unique. The milk of grass fed cows is made into crème fraiche before we add good bacteria and ferment for 24 hours. It then ages for 1 month before it’s churned, washed, kneaded and salted, then finally simmered and caramelised over low heat.


1. Kale chips

Heat oven to 180˚C. Cut up big handful of kale with scissors, melt 1 tbsp ghee in baking dish in oven (5 mins), mix kale and melted ghee in baking dish, throw in salt, then bake for 15 mins. Check out the full recipe here.

2. Steak

Heat oven-proof pan on stove and add 1 tbsp ghee until melted. Sear steak both sides, then throw in oven until cooked to your liking.

3. Brussels sprouts

Heat 1 tbsp ghee in fry pan, throw in 8-10 quartered Brussels with a pinch of salt and sauté for about 4-5 mins.

4. Turmeric rice

Heat 1 tbsp ghee in saucepan, sauté 1 small onion chopped finely until golden brown, then add 1 tsp ground turmeric and 1 cup rice and cook until grains are coated (2-3 mins). Add 1½ cups of chicken stock, season with salt and pepper then bring to boil. Reduce to simmer and cook until liquid is absorbed (12-15 mins).

5. Miso quinoa

Heat 1 tbsp ghee in saucepan, add 1 cup quinoa and cook until grains coated.
Add 2 cups water and bring to the boil. Turn heat down, stir in 1-2 tbsp good quality miso paste and simmer with lid on until little white tails appear on quinoa (approx. 12-15 mins).

6. Roast potatoes for Christmas

Try using ghee instead of duck fat in your crispy roast potatoes for Christmas this year!


Available in 2 sizes:
• Ghee 120g $12.00 RRP
• Ghee 1L $40.00 RRP

Both are available from Pepe Saya's online store and are able to be posted around Australia as it doesn’t require refrigeration.

The small size is available at leading health food stores and independent grocers around the country and the large is available at select farmers’ markets in Sydney.



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Pepe Saya Butter Co.
Unit4, 3 Wood St, Tempe NSW 2044