Green dairy pasture near the coast of Victoria's Great Ocean Road region

Where it comes from

Made in Australia — the whole way.

“Australian” is a word anyone can print. Here is the place, the people and the process — so you can check.

The milk.

Victoria's Great Ocean Road region, south-west of Melbourne, is long-established dairy country — cool, wet, coastal, and grazed year-round.

Whole Australian milk, naturally rich in A2 protein, from certified-organic, grass-fed farms on Victoria's Great Ocean Road — dried once, from fresh. It is the first ingredient, and the largest part of every sachet.

Organic here means the farms — pasture, herd and milk — are certified organic in Australia. The finished sachet is not certified organic, because the vitamins, minerals and DHA we add are not. We would rather tell you that than imply it.

Australian dairy is exported around the world and is made under some of the strictest food-safety licensing anywhere. That is the standard this milk is made to — the same standard the world buys.

Map of Victoria, Australia, showing Melbourne and the Great Ocean Road dairy region

How milk becomes a sachet.

From the paddock to India

  1. Fresh milkfrom certified-organic, grass-fed Great Ocean Road farms is dried once, from fresh.
  2. Blended in Victoriaat a licensed, export-registered Australian dairy facility, with whey protein, cocoa, cane sugar, and the vitamins, minerals, DHA and probiotic culture — in the amounts on the label.
  3. Filled and packedinto 25 g nitrogen-flushed stick sachets — the nitrogen keeps oxygen away from the DHA and the milk fat — and into printed cartons. Nothing is re-blended or repacked in India.
  4. Independent safety testing— every batch is independently tested for safety — microbiology and heavy metals — before it is released. The full nutrient panel is run on the first production run and at set intervals, and we print only what the lab confirms.
  5. Shipped to Indiain sealed export containers. India's food regulator checks imported food at the port before it is cleared; the stock will then be held in India by C&F International (OPC) Private Limited.

Made in small runs. The first production run goes to the reserve list before anyone else.

Australian MadeMade in Australia

Not “Australian-inspired”. Made there.

Plenty of products carry an Australian flavour and a foreign factory. Ours doesn't.

The milk is farmed and dried in Victoria. The blending, filling and packing happen in Victoria, at a dairy facility licensed under Australian food-safety law and registered with the Australian Government to export dairy. The carton you open in India is the carton that left that facility — sealed and unopened, every sachet nitrogen-flushed. The milk is dried once, on this coast.

The front of the Carrington & Finch Kids A2 Protein carton

The person who chose the milk

A note from Peter Skene.

Peter Skene on the farm holding a carton of Carrington & Finch
Peter Skene · on the farm

“I've spent forty years in Australian dairy, and I still judge milk the old way: where the cows stand, what they eat, and how far the milk travels before it's dried. The Great Ocean Road region is cool, wet and coastal, and the herds are on pasture for most of the year. That shows up in the milk.

“Dried once” is the part most people never hear about. A lot of milk powder in the world is made from milk powder — reconstituted, blended, and dried a second time. Ours goes from fresh milk to powder once, close to where it was farmed, and it isn't touched again until it's blended into the sachet. Fewer steps, less heat, less handling. It's not glamorous. It's just how good milk powder is made.

“When I visit, I look at the paddocks, the parlour and the drier. If I'm not happy with any of the three, we don't buy the milk.”

Peter Skene · the man who chose the milk · four decades in Australian dairy · led a listed Australian dairy company · designs the product and leads sourcing and production for Carrington & Finch

Peter's standard — the five things he checks before we buy milk

  1. I
    Where the cows stand.The region, the pasture, the season.
  2. II
    What they eat.Grass first. The herd's feed is written down, and he reads it.
  3. III
    How far the milk travels before it's dried.Hours, not days — fresh milk to the drier the same day.
  4. IV
    How many times it's dried.Once. If a powder has been reconstituted and dried again, we don't buy it.
  5. V
    The paperwork.Every delivery comes with its certificate of analysis, and he reads every one before it's blended.

The full milk specification Peter reviews — what we require of the milk before it's accepted — will be published here as a signed document once the first production milk is contracted.

Read Peter's full account of the farms and the land

Independently tested before it's released.

Every batch is independently tested for safety — microbiology and heavy metals — before it is released. The full nutrient panel is run on the first production run and at set intervals, and we print only what the lab confirms.

We didn't change the recipe to save on import duty.

There are two ways to avoid India's import duty on a drink like this: halve the cocoa, or make it mostly cereal. Both are what the category already does. We did neither. The recipe you see on the label is the recipe we wanted — and the duty on a cocoa-and-milk drink is inside the ₹2,499. We think that's the right way round.