Thanks Darl

Thanks Darl We bake healthy snacks to satisfy sweet cravings in the Northern Rivers

I’ve found a very special ingredient. Organic Sour Cherries grown by family farms in the hills of Uzbekistan. There’s no...
01/03/2026

I’ve found a very special ingredient. Organic Sour Cherries grown by family farms in the hills of Uzbekistan. There’s no added sugar or oils. Just picked from the orchard and straight to drying.

This creates an intense tartness that hits right at the back of your tongue. Deep, clean and properly sour. It’s kind of addictive.

I knew I had to use them in a Limited Edition flavour, but the problem is that they’re seriously expensive. The kind of expensive that would make my accountant shift uncomfortably in his chair.

But then I remembered that the whole reason I started Thanks Darl was to create delicious food with the highest quality ingredients I could find. So, financial prudence be damned!

This week, we folded these precious sour cherries into a batch of Dark Chocolate & Sour Berry bars. The creamy dark chocolate softens the edges just enough, and the cherries bring a bold tartness that lingers.

I’m tempted to say that this could be the best limited edition flavour we’ve ever baked.

When my accountant sees the cherry invoice for this month, it’s unlikely I’ll be making this limited flavour again, so now’s the time to try them.

Sourcing our ingredients directly from Australian farmers is important to me, but it also has its challenges. Earlier t...
24/02/2026

Sourcing our ingredients directly from Australian farmers is important to me, but it also has its challenges.

Earlier this year, the pecan farm we buy our flour from couldn’t harvest on time. Weather delays meant the crop came in late, which meant no pecan flour for 4 months!

After speaking to what felt like every pecan farmer in Australia, I finally found a supplier of pecan meal, but I had to order 672kg of it, which is way more than I’d ever ordered before.

I was nervous. Pecan meal is slightly different to flour. It contains more of the natural pecan oil, and in baking, tiny changes can completely shift a recipe.

Last week we did our first bake with the new pecan meal, and the result was way better than expected.

The extra pecan oil makes them smoother, and the flavour feels deeper and more pecany. They spread a little more in the oven, so they’re slightly thinner, which I actually really like.

They might even be better than before. I think you’ll have to try them and decide for yourself.

I’ve recently started cooking with pecan oil and it’s become one of my favourite ingredients. It’s made from organic pe...
09/02/2026

I’ve recently started cooking with pecan oil and it’s become one of my favourite ingredients.

It’s made from organic pecans grown in the Byron Hinterland and the flavour is different to any oil I’ve ever tasted. It’s slightly sweet, a little savoury and almost buttery.

Laura and I have been eating this pan-fried zucchini almost every day lately. The pecan oil somehow makes the zucchini even creamier and brings out a natural sweetness I didn’t even know it had.

I also got some toasted organic pecans with rosemary to add on top. They create a nice crunch and deepen that warm, nutty flavour.

Add 2 tablespoons of pecan oil to a frying pan and heat over medium high

Cut 2 zucchinis in half, then into thirds lengthways

Add the zucchini to the pan, cover with a lid and cook for about 3 minutes until browned

Flip and repeat on the other side until soft

Transfer to a plate and top with toasted pecans and any herbs you’ve got

Finish with plenty of salt and lemon juice

I guarantee that anyone you make this for will say “wow, what have you done with these zuchhinis??!!” and demand another serving. Click below to order some pecan oil and toasted pecans. I hope you love cooking with them as much as I do.

It’s a simple dish but it feels special, so I wanted to share it.

14/01/2026

Our Peanut Butter Dark Chocolate flavour might be the best one yet. Baked with Roasted Australian Peanuts and Belgian Dark Chocolate. 🍫 🥜 🍫 🥜

11/01/2026

I’ve spent many hours at farmers markets, standing behind my trestle table and calling out “Would you like to try a sample of a Darl Bar?!!” During this time, I realised that farmers markets are special place.

They’re places where food feels precious. Where it’s understood that good food takes time, effort and care to produce. Where you can buy something directly from the person who grew it, often harvested just the day before. This changes how you experience food. So here’s a recommendation for the week:

Visit a farmers market and buy something. Anything. A bunch of lettuce, a carrot, a loaf of bread. It doesn’t really matter.

When you’re there, slow down. Notice that people aren’t rushing, they’re enjoying themselves. Being outdoors, surrounded by fresh food does that to people.

Enjoy waiting in line while the person in front chats with the stallholder or fumbles for their change. It’s all part of the experience.

When you get home, make something with whatever you bought. Think about the effort that went into growing it, tending to it and picking it. For some reason, this seems to make it taste better.

There’s probably a farmers market less than 20 mins away, so the whole thing will take you less than an hour, and you’ll be glad you went. It has a funny way of improving the rest of your week.

I was hesitant to post this because it has nothing to do with Darl Bars. But this fruit salad has made my afternoons at ...
02/01/2026

I was hesitant to post this because it has nothing to do with Darl Bars. But this fruit salad has made my afternoons at least 27% better, and it feels worth sharing. For me, the next 4 weeks are the best time of year for fruit salads. I’ve spent many summers making many versions, and I think this one is the best.

Here’s what you need:

1 x cheek mango
1 x slice watermelon
½ a white peach
½ a black plum
½ a passionfruit
1 x tablespoon Greek yoghurt

Hot Tips:
Use a Kensington Pride mango - they’re juiciest right now and it really matters.

Cut all the fruit into similar sized pieces so you get a bit of everything in each mouthful. Tasting them all together makes every bite better.

Coyo Coconut Greek Yoghurt is best because it’s light, creamy and tangy. Other yoghurts can be too heavy or sweet, and overpower the fruit.

Laura and I have been having one of these almost every afternoon and it’s become one of my favourite parts of the day. Make one for you and someone you love. Sit down. Take your time. Enjoy it. You’ll be glad you did.

10/12/2025

Don’t let the 3pm Hangries get the better of you this Holiday Season. Get yourself a packet of Darl Bars and transform your afternoons!

Every Thursday I do our shopping at the Byron Bay Farmers Markets, and there’s one thing that I ALWAYS get - Tuscan Drie...
08/12/2025

Every Thursday I do our shopping at the Byron Bay Farmers Markets, and there’s one thing that I ALWAYS get - Tuscan Dried Olives grown at Grumpy Grandmas Farm in Byron Bay.

The farm is owned by husband-and-wife duo, Tim and Lynn, who in my opinion, create the greatest olives in the world.

Their Tuscan variety are pitted and then dried for a full 20 hours, then tossed with oregano, rosemary and thyme. After that they’re rested for another 24 hours to let the flavours develop even further.

Whenever I bump into someone else buying these, it feels like we’re part of a secret elite food club. We share a quiet nod that says “Ah, you get it too”.

If you want to join the elite olive food club and transform the way you view olives forever, get your order in before they’re all sold out.

Last summer I baked a Limited Edition Pina Colada flavour which sold out in a few hours. As the weather heats up and the...
18/11/2025

Last summer I baked a Limited Edition Pina Colada flavour which sold out in a few hours. As the weather heats up and the mood gets festive, I think now is the perfect time to do another batch.

Since releasing this flavour last time, I’ve had so many requests to do it again, but we just haven’t had the time…until now!

We’ve created this flavour by adding Australian Pineapple and Organic Coconut to our Lemon Macadamia Darl Bars before drizzling with Canadian Maple Syrup. During baking, the pineapple and coconut caramelise to create a slightly sweet, toasty flavour that pairs perfectly with the tart lemon. It really will remind you of a Pina Colada.

It’s the most popular Limited Edition Flavour we’ve ever baked. Stock is Limited and once they’re gone, they’re gone!

Last week I learned that in baking, the smallest change can lead to unexpected problems. Our organic shredded coconut w...
05/11/2025

Last week I learned that in baking, the smallest change can lead to unexpected problems.

Our organic shredded coconut was a tiny bit more shredded than normal, which I assumed wouldn’t make any difference to our production.

But I was very wrong…

The finer coconut shreds made it almost impossible to shape our Peanut Butter Dark Chocolate bars. This was a BIG problem because we had 50kg of batter that we couldn’t make bars out of. After much deliberation, I decided to bake the batter as is and break it up into chunks rather than rectangular bars.

This took WAY longer than I thought, but we managed to save all the batter and make delicious Peanut Butter Dark Chocolate chunks.

They’re a tiny bit crunchier and a tiny bit thicker than the bars. If you enjoy our Clusters, you’re going to love these. I’m also offering them at 15% OFF! Stock is limited so get your orders in to avoid missing out.

05/11/2025

These are Laura’s favourite flavour - the Dark Chocolate & Hazelnut Darl Bars. They’re also our most popular flavour. Yum yum!

I love macadamias, so this week I decided to make a special Limited Edition Darl Bar flavour with extra macadamias. I d...
22/10/2025

I love macadamias, so this week I decided to make a special Limited Edition Darl Bar flavour with extra macadamias.

I drizzled Australian Macadamias with Organic Maple Syrup, scattered them over a batch of Lemon Macadamia bars, and baked till golden, crunchy and caramelised. The macadamias make these bars even more creamy and buttery, and the maple syrup adds a touch of extra sweetness.

We only made 40 packets, and I’ve already eaten 1, so now there’s 39 left. Click below to get a packet before I get hungry again.

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Byron Bay, NSW

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