In Conversation

  1. The only oyster dressing you'll need this Christmas - make it magic with saffron

    Ultimate oyster dressing

    It's that time of the year, where we start eating too much, drinking too much and panicking about how we're not going to get everything done before the end of the year.
    Australian's summers, and Christmas specifically, are intimately linked with seafood, I think its the hot evenings and the cool freshness of the food styles often created using fish and crustaceans, which makes summer and fish just work. What's interesting though is most seafood isn't at it's best during Christmas in Australia, we really should be eating our oysters in August, but let's be honest, if you're from Melbourne, there is nothing to celebrate in August, it's cold, windy and grey. So it's fantastic that our 500 odd oyster farmers scattered around the south east coast of Australia know how to manage the little creatures

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  2. Spring is coming

    Saffron flowering

    It's getting awfully close to spring in Beechworth, which is both good and bad. It's the start of the new season for our olive trees and it's getting near the end of the growing season for the saffron, that's the good. The bad, I don't think I've start even half my winter farm jobs, let alone finished them. The winter season for saffron is a busy and satisfying time, without the crazy or emotional upheaval of autumn harvest. In winter our saffron grass slowly grows, the longer it gets, the happier the corms! Ideally by this time of year, our saffron corms have long luscious locks of green hair flopping all over the ground. They get fed every few weeks to ensure their happiness and the rest of the time is spent on hands and knees keeping the weeds at bay, which as you can image, in July, in Beechworth,

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  3. Gold at the Australian Food Awards

    Gold at Australian Food Awards

    What a lovely surprise to wake up to this morning. Our Egyptian Dukkha has been awarded a Gold medal in the Australian Food Awards Pantry section. We've been producing our Egyptian Dukkha for 2 years, using only the best ingredient we can get our hands on, including beautiful High Country walnuts, so it was lovely to receive the highest score for our ingredient quality and combination. The judges commented 'Very good balance, particularly salt and pepper levels. Walnut twist is very nice.'

    We also submitted our Wild Fermented Olives, both Saffron and Lemon Myrtle and our Summertime blends and happily walked away with Bronze medals for both, with judges noting 'Very subtle condiments in crisp green olives.'
    We sourced these Manzanillo

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  4. Spring is in the air

    Spring is in the air

    There's a 'lightness' in the air, which might sound strange, but for those who live through winter in the High Country, they'll know exactly what I mean. There's a slight lift in the air, it carries a smidgen more warm, you can work a little later in the afternoon, you can start a little earlier without your fingers falling off. It simply means winter is finishing and spring is coming. Is this a good thing...well for those who suffer chilblains like I do, absolutely, for those who haven't got all their winter farming tasks done, like I haven't, then not so much. A farmer's lot, never happy.

    We had an excellent, but challenging olive harvest season. The extremely dry weather, put trees everywhere into stress, which resulted in slower ripening. An element of slower ripening is good for flavour

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  5. Movida comes to visit

    Saffron tasting

    Life up here in the High Country is pretty awesome! We have gorgeous summers with cool, clear rivers to swim in. Our autumn is spectacular, with mountain breezes and all the leaf colour counting down the days till winter is upon us. Winter is cold, but the air kind of sparkles, and spring is just a pleasant relief. We love to share the High Country with others, especially in autumn where harvest is finishing for most people and the weather is still good, so be sure to check out the events available this May as part of High Country Harvest Festival. It runs from 4 - 20th of May and is filled with workshops, dinners, bonfires and all sorts of other exciting foodie related activities.

    As part of the festival this year,

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