Saturday, November 24, 2012


I was determined to make some cheese this weekend. My brother has been off work with a sore hand so has been making lots of cheese, so I've been very jealous. I made some haloumi and ricotta. I used 9 litres of milk for the haloumi and got 800g of cheese. I did one with mint as it's traditional with haloumi and I wanted to try it. Haloumi is cooked in the whey after it has been pressed, so I made the ricotta while the whey came to the right temperature. I am also making feta. I make a soft feta, so it sits all day and then is hooped at night. Then in the morning I will salt it, cut it and put it in oil with herbs.

Tuesday, November 13, 2012


We have recently had the pleasure of welcoming a French Backpacker to our farm. Seb arrived last week and we already feel like we have known him for ages. It's great to be able to have someone to help out with everything. Maitland is about to leave us so we thought we needed to get someone in to help with the pigs. Kim is on the mend with his broken arm, but still not able to do a lot of the heavier jobs.

The best part about Seb is having someone else who is as passionate about food as I am....maybe he is even more so. I never thought that would be possible. He has a huge desire to learn about everything to do with food and especially the whole paddock to plate concept. The second night he arrived he cooked dinner for us. It was absolutely delicious - roasted duck, stuffed with this fantastic combination of vegetables and herbs, including some of our latest mushrooms that arrived after the recent rain. There was too much stuffing for inside the duck, so the rest went underneath it and the whole lot was baked in the oven. YUM!

We had some nice rain recently so the grass has really freshened up - our spring is finally here. I find it strange when people talk about spring growth etc, as we don't get it until we get rain. We also get mushrooms when we get spring (or winter) rain.....they were everywhere and we didn't have time to pick them all! We (Kim) did pick a lot and we've packed them into bags in the freezer - great for taking out and adding to meals. They are a bit squishy, but fine for cooking.