Artisan Condiment Maker
~ Sunshine Coast, Queensland ~

The Bear and The Ladle Artisan Condiments are made with love and pride in our commercial kitchen based on the Sunshine Coast. They are the perfect accompaniment to your favourite dishes. Our mustards and sauces will become the superstars at your BBQs and of your antipasto platters, our herb rubs the rock stars of your roasts and our marinades your best friends!

With gratitude from us to you…


Hearty and tasty handcrafted relishes


Natural and full of flavour – just ask Karl!


The Bear and the Ladle products are Gluten Free, Dairy Free, Preservative Free, MSG Free and Refined Cane Sugar Free and made using the finest and freshest ingredients, they are sweetened with the luscious cold pressed honey sourced from Peachester on the Sunshine Coast, HUM HONEY.

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It’s the little small businesses that do incredible work.. and mixed with the triple cream brie, This one here it’s our favourite isn’t it Lisa- The Bear and the Ladle’s, Beetroot Rosemary Mustard.. try this – I mean, I mean…

Karl Stefanovic, Today Show - Channel Nine

Honestly our lives have changed (for the better) This stuff is insanely good…This Beetroot Mustard is amazingly good.

Lisa Wilkinson, Today Show - Channel Nine

I’ve just had a taste sample of the Coriander Honey mustard and its like WOW I’m not wasting money buying generic mustard from the big grocery stores any more – they have NO flavour!  So thank you from my taste-buds. Beautiful local products made on the Sunshine Coast and you should be SO PROUD of what you are doing !!!! It is AMAZING.

Jane Cluff, Felicity Jayne Digital

So much added depth of flavour using your De-Vinely Red in our stews and casseroles. Minty Rosemary spice blend is my husband’s favourite on lamb roasts now and adding your Coriander Honey Mustard to aioli makes a perfect dressing for potato salad with a depth of flavour. We love your products.

Helen Wright, LeagueNet

Being Vegetarian I am always looking for new flavours to enjoy. Your products tick the box of new and exciting flavours and then some. I especially love the Apricot Relish.

Sara Johannsenn
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