I grew up on my grandmother’s ghee. She would slow-simmer it for hours, filling the kitchen with this deep, rich aroma. For a long time, I thought that’s just what all ghee tasted like.


Then one day, my mum brought home a jar from the supermarket. It was foul. Made from cheap, imported dairy and stripped of flavour, it wasn't the golden fat I grew up eating.

So I created GUAP to bring back the richest ghee possible. I source 100% grass-fed, local dairy from Dubbo, NSW, and slow-simmer it in small batches for hours, just like my grandma.



But when I started selling it at the markets, I realised most people only saw ghee as an ancient Indian fat strictly meant for curries. For me, it was never just for Indian food- it was what we used to make every single meal rich.