Supporting local Australian businesses

We are delighted to announce that Bondi Yoghurt has been officially endorsed by Australian Owned.

Australian Owned was established during the 2020 global pandemic to help support Australian businesses like ours and to provide a platform for us to share our story.

We are thrilled to be a part of this wonderful community.

Peach Cake

125gm butter
½ cup bondi yoghurt
1 cup caster sugar
1 teaspoon vanilla
2 eggs
1 ¾ cups self-raising flour
1 cup fruit – peaches, berries or whatever you like
Icing sugar

1. Preheat oven to 160 degrees
2. Line 22cm cake tin with baking paper
3. Place butter, sugar and vanilla in an electric mixer
4. Add eggs beat well
5. Fold in flour
6. Spoon into cake tin and top with fruit of your choice.
7. Bake for 1 hour or until cake is cooked and tested with a skewer.
8. Leave to cool and dust with icing sugar
9. Serve with Bondi yoghurt on side.

Puffed Peach Pancake

– 50g butter
– 1 tin of peaches
– 1 tbsp brown sugar
– 1 tsp vanilla essence
– 1 tbsp lemon juice
– ¾ cup spelt flour
– Pinch of salt
– 1 tsp lemon zest
– 4 eggs
– ¾ cup milk

1. Preheat oven to 220 degrees
2. Melt butter in an ovenproof 25cm frying pan. Add peaches, sugar, vanilla and lemon juice. Cook on medium for 3-4 mins, stirring regularly.
3. Mix flour, salt, lemon zest. Slowly add eggs and milk and whisk to combine. Don’t worry too much about lumps!
4. Pour batter over the fruit (its ok if fruit pokes through). Put the pan in the oven and cook for 15 mins until puffed and golden.
5. If your pan is shallow, put it on a tray to catch drips.
6. Be sure to take care when removing from the oven and serving as the pan will be hot.
7. Serve with a big dollop of Bondi Yoghurt and drizzle with honey for extra sweetness


Yoghurt is not only a product that has lots of health benefits, it is incredibly versatile and it can be uses in so many different ways through all seasons of the year. Smoothies are one way to enjoy it, and here we want to bring you some of our recipes that you can make using either our dairy or coconut yoghurts, depending on which one floats your boat. Enjoy!

Mango Coconut Love

1/2 peeled Mango

The flesh from 1 Coconut

1 teaspoon of cinnamon powder

1 teaspoon of vanilla powder or essence

2 tablespoon of Coconut by Bondi Yoghurt

1 tablespoon of Collagen Hydrolysate

Top it up with either full cream, almond, coconut milk, or coconut water, which ever liquid medium appeals to you.


Some times is hard to get the right nutrients into our kids, especially when they are little and fussy with food. We really love this one for our little one as MANA has all the right quantities of some of the best power foods including Spirulina, Chlorella, Maca, Mesquite, amongst others.

1 Banana

1/2 Cup of papaya

1 teaspoon of Cacao Powder

1 teaspoon of Mana

1 teaspoon of cinnamon

1 Egg yolk

1/2 teaspoon vanilla powder or essence

2 Tablespoons of Coconut by Bondi Yoghurt

Top up with with your milk of choice and drink up!

Purple Smoothie

1 Banana

1 Cup of berries

1 1/2 Cups of Coconut Water

3 Table spoons of Bondi Jersey Yoghurt

1 Table spoon of Maca powder

a handful of activated almonds

Golden Heaven

Turmeric’s anti-inflammatory and anti-oxidants properties are well known, adding it to your daily recipes and cooking will definitively boost your and your love one’s immunity

1 Cup of fresh or frozen Mango

1 teaspoon of Vanilla Powder or essence

1 teaspoon of cinnamon

1 teaspoon of Turmeric

1 teaspoon of Collagen Hydrolysate

1 Egg Yolk

2 Tablespoons of Coconut by Bondi Yoghurt

Top up with your milk of choice and drink up!

Brain Storm

Using mushroom in your smoothies is a great way to add nutrients for your whole body, especially your brain.

1 Cup of frozen raspberries

1 teaspoon of Vanilla powder or essence

1 teaspoon of cinnamon powder

1 tablespoon of Collagen Hydrolysate or a cube of frozen real chicken broth

2 tablespoons of Coconut by Bondi Yoghurt

1 teaspoon of reishi or lion’s mane mushrooms (or follow pack quantity instructions) 

1 table spoon of Cacao Powder

Top up with desired liquid, for this recipe we prefer almond milk.


Yoghurt can also be used to make dips, salad drizzles, snacks, here we add some of our home made recipes, but the possibilities are endless: just be creative and if you have any recipes that you’d like to share with us please do not hesitate to contact us or tag us in your social media.


Originating in the Mediterranean region, made from yoghurt, Labne is a great source of probiotics that helps to boost your immune system, not mention it’s smooth and delicious texture. Labne its super easy to make. All you need is some Bondi Jersey Yoghurt to start with and few hours in the kitchen. Even though we make and sell our Labne we would like to teach how to make your own using our Natural Yoghurt.


  • 1L of Bondi Yoghurt (Natural Jersey Milk)
  • 1 cheese cloth
  • Pink himalayan or unrefined salt
  • Olive Oil
  • Glass jar
  • Rosemary and Oregano


Take yogurt out into a bowl, add 5 gr of salt per 1L of yoghurt and mix well. Place the cheese cloth on to another bowl and then add the yoghurt, wrap the yoghurt with the cheese cloth as if you were making a bag, use the tips of the cheese cloth to make a knot at the top. Then hang the cheese cloth with yoghurt in it in a way that it can drain into a bowl. Leave it to drain in a cool place for 6h or even more, depending on the consistency that you want to achieve, the longer you drain it the thicker it gets. Once it has drained for the time desired you can then make balls to just simply put it inside a glass jar and add herbs. When serving add some olive oil to it and other herbs if you desired. You can also add the Olive oil into the jar, but have in mind that good Olive oil solidifies once refrigerated, which can spoil the look of your labne, but doesn’t harm the product. Serve with veggie sticks, crackers or fresh bread.

Note: Do not throw away the whey resulting from draining the yoghurt, you can save this and add into your smoothies to give them a boost of protein, or you can also give them to your plants as they absolutely love it, its a great source of vitamins and protein for them too!