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We're Sydney producers of sustainable, plant-based foods that also donates a portion of our profits to plant more trees around the world!
Did you know it takes 83L of water to produce just the egg-content in an average jar of traditional mayonnaise? Crazy, huh! That’s why instead of eggs, the Dibble crew use aquafaba – the water leftover from cooked chickpeas – to make allergen free, plant-based mayonnaises and aioli.
Work in food service or own a cafe or restaurant? Want to make the switch to a more sustainable food practice? Well, the #dibblechallenge is for you! We’re so confident your customers will love our products that your first bulk-pack is on us.
"Absolute hit!!"
"This has to be one of the most insane creamy vegan aioli's to come our way. We stopped making our own and went with Dibble's on the Vegan Burgers a month ago. Absolute hit!! Thx guys."
Tony - Owner
Bonditonys Burger Joint
"An unbelievable product"
"An unbelievable product we now use on a range of dishes, can't recommend it high enough!!"
Jordan Brogan - Head Chef
Alibi Bar and Kitchen
