Thanks Darl

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

02/09/2026

It’s been 6 years since we baked our very first Darl Bar, and we still put just as much joy into making them. We hope you love them as much as we do. ❤️

24/07/2026

Our latest flavour, Peanut Butter and Dark Chocolate. We’ve used roasted Australian Peanuts and Belgian Dark Chocolate for this one, and when we bake them they go gooey and a little bit crunchy. 🧑‍🍳

07/05/2026

The journey of Darl Bars as told by the person who’s pretty much responsible for every good thing that’s every happened at Thanks Darl,

24/04/2026

My favourite show of all time is Chefs Table. I’ve watched every episode at least 3 times and I still get inspired every time.

I also started noticing a pattern. The best chefs seem to agree that everything starts with the farmers. Their job is simply to find the best ingredients and treat them with enough care so that those ingredients can shine.

I think about this a lot when we’re baking Darl Bars. Sometimes I’ll ask myself:

If a chef like were making a muesli bar, what would he do differently?

When it came to pumpkin seeds, the answer was obvious. I decided to source them from a family farm in Victoria called

They’re the only commercial grower of pumpkin seeds in Australia, and they grow a special heirloom variety of pumpkin that’s been selected purely for flavour.

There’s a deeper flavour you just don’t get from regular pumpkin seeds. It’s subtle, but it gives our bars a delicate savoury flavour.

If a chef from Chefs Table were to ever try a Darl Bar, I hope that I’d do them proud.

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.

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.

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.

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.

Address

Byron Bay, NSW

Telephone

+61407697396

Website

http://www.thanksdarl.com.au/

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