Be in to Win a 4-pack of Good Sh*t Tropical Soda
Find out how you could be in to WIN one of five 4-packs of the new Good Sh*t Tropical pre+probiotic soda!
Hello tastebuds! Meet Good Sh*t Tropical, the newest member to the Good Sh*t family - the world's first pre+probiotic soda made right here in Aotearoa. Every can contains 1 billion colony-forming Bacillus coagulans probiotics, and a third of your daily fibre. With at least 10 grams of soluble, prebiotic fibre, it helps keep you regular as part of a healthy varied diet. Good Sh*t is good for your insides! But most importantly, Good Sh*t tastes really amazing - like real soda, minus the nasties.
Deliciously logical
Like a chilled mango popsicle
With passionfruit particles
Drink Good Sh*t Tropical
Positively all natural
Botanically biological
Internally very acceptable
Drink Good Sh*t Tropical
Aromatically emotional
Sandy beaches optional
Summer is truly magical
Drink Good Sh*t Tropical
Good Sh*t Tropical tastes just like a ripe mango with a wave of passionfruit and a hint of sea breeze. It's low in sugar, high in fibre and packed with 5-star fruitiness and is really good for your insides. Good Sh*t Tropical is sunshine in a can and you could be in to win one of five 4-packs by simply filling out your details in the form below.
Get on the Good Sh*t! Your tastebuds and insides will love you for it!
To learn more about Good Sh*t sodas and to order online, visit goodshitsoda.com
Instagram: @goodshitsoda
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.