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AS OF 01 FEBRUARY 2010 - FRUIT, VEGETABLES, DAIRY AND MEAT PRODUCTS ARE NO LONGER AVAILABLE ON THIS SITE.

THERE IS NO LONGER A HOME DELIVERY SERVICE FOR DESIGNATED AREAS - ALL ORDERS WILL BE POSTED. 

I APOLOGISE FOR ANY INCONVENIENCE 

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As of December 2008 - Barlil Chicken has closed their doors. Barlil Frozen Chicken products are no longer available.
The chicken range we have available are steriod, hormone and antibiotic FREE and is supplied by a Halal butcher.

Differences between the salts:
Common table salt has nothing in common with natural salt. Table salt is mostly sodium chloride with chemicals such as moisture absorbents, and iodine.
Sea salt is harvested from seawater through evaporation. Some sea salts are fully refined, so it is important to look carefully. If it isn’t refined it contains traces of magnesium, calcium and other minerals. Celtic salt is sea salt made using traditional methods on the Atlantic coast of Brittany in France. Himalayan Crystal Salt, is salt in its native form, the 250 million year old sea salt crystal is hand excavated, sun washed, sun dried, and hand packed from the foothills of the Himalayas. Rich with 84 natural minerals exactly identical to the elements in your body, it helps promote a healthy balance in your body. It tastes good give it a go.

Mix bicarb and soap in a spray bottle. Add water and vinegar; stir until all ingredients are dissolved. Shake well before use. This is also safe to use on the bathroom sink and cabinets.
Excerpt taken from The Meat-ting Place February newsletter

WHAT IS DINKEL OR SPELT?
Dinkel (or Spelt) is an ancient grain that should not be confused with normal wheat or oats. It is of the same family but has entirely different properties.The grain is known in Germany as “Dinkel”, in Italy as “Farro” and in many other parts of the world as “Spelt” or Asturia. 
The grain comes from inside the hull, like oats but unlike wheat. The botanical name is “Triticum Spelta”. 
Whereas normal wheat has 42 chromosomes, Dinkel (spelt) has only 21.
The gluten in this grain is "softer" and more gentle to the digestive system and many people who experience such symptoms as "bloating" and skin rashes, find that this provides an excellent alternative to normal wheats.
Many people who follow a "blood group diet" will find that this flour is listed as one of the "neutrals" in their diet book.
Dinkel (or Spelt) is organically grown as well as conventionally grown, and with slightly better protein quality than wheat with essential amino acids - lysine, threonine and methonine.
Dinkel has less glutamic acid / glutamine than normal wheat. Glutamic acid/glutamine are thought to be related to intolerance to MSG in foods (Monosodium Glutamate)
Dinkel(Spelt) has an excellent taste, a mild slightly nutty flavour derived from the phenolic compounds not found in normal wheat. These componds act as natural anti-oxidants in the body. 
Dinkel (Spelt) has less of the proteins (omega gliadins) whose breakdown products cause coeliac disease, compared to normal wheat, but these levels are still sufficiently significant to pose a problem for those with confirmed coeliac disease.
Dinkel(Spelt) starch can be expected to metabolise more slowly than normal wheat because of the different levels of proteins on the individual starch granules. This can be an advantage for diabetics and those with fluctuating sugar levels.
There is data to support the claim that Dinkel (Spelt) is significantly higher in sulphur, potassium, niacin (B3), pyridoxide (B6) and beta-catotene.
If you have signs of wheat intolerance and are not diagnosed with Coeliac disease, then Dinkel/Spelt may be an excellent choice resulting in little limitation on your eating habits.
Self diagnoses can be unreliable and it is recommended that some medical advice be sought before embarking upon diet changes.