This little piggy went to…… Bundarra Berkshires

Just down the road from my favourite egg farmers, a few kilometres east of Barham (Southern NSW) you will find another wonderful farming business- Bundarra Berkshires. 

Owned and run by Lauren and Lachy Mathers, 'Bundarra Berkshires' is a 100 acre free range, pig farm. The Mather's breed Berkshire pigs which are reknown for producing very flavoursome and tender meat. The pigs roam free and graze on natural pastures. Happy pigs make for delicious meat!

Despite Bundarra Berkshires being an hours drive away from where I live, it was still a good opportunity to call in to visit their farm, meet Lauren and buy fresh meat that was literally cut up in front of me. Lauren is a self taught butcher who is an absolute whizz in their farmstead butchery. The great thing about visiting is that you really get a better understanding of where your produce comes from and the hardwork and dedication that this family puts into raising their animals and supplying us, the consumer, with a top quality product. It was lovely watching Lauren's two small daughters race around on their bikes outside whilst we chatted about pigs, farming and food.

Lauren and Lachy are very much involved in the local farming community and Lauren in particular is involved with quite a few food groups. They are a part of The Backroads Trail and Red Gum Food Group, which both do a great  job in promoting the food producers of the area. Their farm is proof of their iniative, passion and hardwork in building up a hobby in to a successful business and a wonderful 'one stop farm shop'. 

Through a recent crowdfunding event they managed to raise about $18,000 which will be used to build a commercial kitchen and a dry curing chamber along side their butchery,  enabling them to make all their own small goods on farm.

They also run a few Workshops on sausage making, butchering a whole hog and also how to cure and smoke your meat in the traditional way. On the 21st of this month they will be hosting Hogfest which is a winter weekend workshop where you will learn how to butcher a whole pig and make all sorts of delicious small good pieces. Includes a long lunch and optional to stay on for dinner and camping. Check out the website for more details….Sounds like a fun weekend for any foodie or wannabe home butcher!

For more details on where and how you can purchase some Bundarra Berkshires pork please see their   website.

And if you live or are visiting Melbourne and don't feel like cooking but rather prefer dining out, you can still experience Bundarra Berkshires Pork at Movida Aqui, Movida Original, Bar Nacional, Pope Joan, The Majority-Brunswick. Locally you will find Bundarra Berkshires Pork at the Long paddock Food Store, Koondrook.

I have to say, my visit to Bundarra Berkshires was so much nicer than the usual visit to the supermarket…..now it's time to cook up my pork goodies! xx

Bundarra Berkshires

929 East Barham Road, Barham, NSW

Ph. 03 54532392 or 0458 532333

www.bundarraberkshires.com.au

Follow on Facebook or Twitter

Members of the Redgum Food Group and The Backroads Trail

Recently nominated for the 2014 ABC Delicious Produce Awards (well done guys!!!)

Save the Date……Taste Coleambally-Food & Farm Festival

Next weekend, the rural community of Coleambally in the Riverina (NSW) will be hosting its own Taste Coleambally Food & Farm Festival.

A weekend of celebrating the town and surrounding area's contribution to the food industry and a wonderful chance for the public to meet local farmers and learn more about agricultural practices and local produce. 

"It is not just a matter of learning about Coleambally produce, it is the bigger picture of positive promotion of Irrigated Agriculture and sustainable use of water. This promotion assists all irrigators in the Riverina and Australia. We are getting an important message across to as many people as possible, not only urban people….local residents too", says Festival Coordinator, Julie Bellato.

Starting on Saturday morning with farm tours and then in the evening the very popular 50 Mile Taste Coleambally Meal, with guest speaker and internationally reknowned foodie, Rebecca Sullivan. Rebecca is the highly acclaimed author of  "Like Grandma used to make" and a big supporter of the very popular "Granny movement" and the "Slow food movement". More about Rebecca can be found on her website,  Dirty Girl Kitchen.

Sunday is the main festival day and jammed pack of activities to suit everyone, including The Paddock to Plate Precinct, Rabobank Farm Yard, Tractor and machinery display with a photo booth for the kids, A kids craft corner, wheelburrow races, Food N Fibre Regatta and the very popular  "SunRice Coly Cook Off".

For more information, visit their website www.farm2food.net or the Taste Coleambally Facebook page. Like the facebook page and you will go in the draw to win a "Good Golly Taste Coly" Gourmet food hamper by Riverina Grove Pty Ltd. 

And, if you are in the area, please stop by…..it will be a great day out!

12 Good Eggs & A very tasty frittata!

12 Good Eggs is a fast growing business, owned and run by Glen and Mardie Gray, selling free range paddock eggs.

Their farm is set on the banks of the beautiful Murray River on the outskirts of Barham, NSW. Together with their two children, a few dogs and 3000 odd hens they are kept busy suppling the local area with freshly laid 'paddock eggs'.

The hens live in old caravans that have been converted by Glen (who was previously a furniture maker) into hen houses. They spend all day, each day roaming the paddock and grazing on native pastures. At night, they retreat to their caravan's where they are watched by the dogs, protecting them from any hungary foxes. Using a rotational grazing system, the caravans are moved each week to a new paddock, providing fresh feed whilst the previous paddock has had the benefits of being fertilised naturally by the chooks. Its a win/win situation for all.

The outcome…..these very happy, free to roam hens lay delicious tasting eggs for which demand in the area is  growing. The Gray's are in the process of adding to their current brood- an additional 1500 hens which will help them keep up to their egg orders all year round. It's a labour intensive job moving caravans, checking their water and collecting eggs daily, then sorting and packing-but one which the Gray family are very passionate about. They recently moved their packing area from the farm into a bigger shed in Barham as a way of keeping up with this growing business.

And something I learn't from my visit out to the Gray's farm- just because the packaging on the egg carton's say free range, doesnt actually mean the chooks roam free all the time. It could be that they are only out having free range time for an hour a day. A tad misleading! Hence why Glen and Mardie  have chosen to market their eggs as paddock eggs, not just free range!

12 Good Eggs can be found at the Echuca Farmers Markets, Koondrook-Barham Famers Markets as well as a handful of IGA Supermarket's within the area. They also supply eggs to Forever Fresh in Echuca too.

Keep up to date with market dates and other 'eggy' news by following 12 Good Eggs on  Facebook.

Eggs are one of those pantry staples in our house- I try and stock up whenever Im at the markets as we use them on a daily basis. When asked her favourite way of serving eggs, Mardie tells me you can't simply go past a freshly boiled egg- how true! Pure comfort food, and so good for you too!

I have to say though I love a good pav and this frittata recipe is becoming a weekly special in our house- tasty, healthy and a great way to use up all those leftovers in the fridge.

"Leftover" Frittata

5 large eggs, lightly whisked
1 1/2 cups milk
Half a butternut pumpkin, chopped up into small pieces and roasted
2 rashes of bacon, diced
1 onion, diced
1 zucchini, grated
1 carrot, grated
spinach leaves
handful of frozen peas
1 cup of self raising flour
1 cup of cheese, preferably cheddar
feta (optional), to scatter on top.

Preheat oven to 200 deg celcius. Heat saucepan on stovetop and sauté bacon and onion until cooked through. Put aside to cool. Mix together eggs, milk, cooled onion and bacon, flour, cheese and veggies. Pour into a lined baking tray- mine is 35 cm x 25 cm. I like to add the pumpkin last and push it into the mix. Scatter feta on top with some freshly chopped herbs and some salt and pepper. Bake for about 45 minutes or until lovely and golden on top and cooked through.

Note- this is a recipe that is very easy to modify. If vegetarian, naturally omit the bacon. Substitute any of the above vegies for ones that you have in the fridge or simply just your favourite combinations. Try using boccocini instead of feta and throw in a few cherry tomatoes! It's a great recipe that can be adapted to whatever is in season. Have fun with it and Im sure it will always taste delicious!

I personally love serving this as a light lunch along with a few pieces of smoked salmon and a green salad.

Have you a favourite way of cooking up your eggs???

Shopping Locally at Bunbartha Beef

One of my favourite stallholders at our local markets is Bunbartha Beef.

Every market day you will find Kelly McPherson, smile on face and full of enthusiam and passion as she sells the meat and produce she and her husband Ian, have produced on their beef farm in the Goulburn Valley, Victoria.

Bunbartha Beef is a family owned and operated farm at Tallygaroopna,  just north of Shepparton. Their business is primarily supplying dry aged, grass fed beef, however they have recently diversified and now offer a wide range of farm produce which includes homemade jams and preserves, sauces, chutneys, seasonings, loose leaf teas, herbal and fruit infusions and homemade pies. All produce is made on site by Kelly in her council approved kitchen.

The McPherson's have approximately 300 head of cattle- mixed breeds, mainly herefords and black angus- which are all grass fed and hormone free. The cattle are aged between 12-18 months when they are selected and sent to a local abattoir and then on to a butcher ensuring that the 'paddock to plate' process is also kept as local as possible.

Last October, Kelly opened their farm store- which I might add, is a real credit to her. What was the old original farm dairy, is now a gorgeous farm shop filled with delicious treats and fresh produce.

Kelly has an amazing vegetable garden and orchid, but what she isn't growing or has run out of, she is able to source from other local producers. All her home made goodies are made using local produce. Also available to buy are lovely gift cards, prints, tea cups and timber hamper boxes which are perfect for creating a thoughtful gift. And on the counter I spied some delicious and beautifully presented Bahen & Co Chocolate…. Im now officially in heaven!

I came home with some porterhouse steak (which my husband says was one of the best steaks he has had in a long time!!!) and some osso bucco, and Kelly (with her 2 year old son following close by) very generously loaded me up with kale, onions and spaghetti squash from her garden…..and lots of recipe ideas too!

For some recipe inspiration, check out the Gourmet Girlfriend's post on homemade hamburgers using bunbartha beef mince.

I had a lovely afternoon visiting the Bunbartha Beef Farm Store and chatting all things food with Kelly.
Its nice to see a business thrive on passion, and this is definitely one of them!

If you live locally, you can visit Kelly either at the markets mentioned below or at their farm store.
And if you live further away, jump online as you can still order and have it delivered to door. There is a monthly delivery for Melbourne orders- see website for dates.

The Farm Store is open most days (by appointment) and every Saturday afternoon between 2-5pm. Best to call Kelly on 03 58269653 or 0409561412 to arrange a time to visit.
See here for directions.

Echuca Farmer's Markets- Every 1st, 3rd and 5th Saturday of the month.
Girgarre Famer's Markets- Every 2nd Sunday of the month.
Mooroopna Farmer's Markets- Every 3rd Sunday of the month.

Or order online- www.farmhousedirect.com.au/bunbarthabeef

Follow Bunbartha Beef on Facebook for up to date news on produce and market days!

For more information on Bunbartha Beef and directions to farm see their website.

Local is Lovely- The Book!

Yesterday was a very happy mail day…..I received my copy of  Local is Lovely by Sophie Hansen, which I ordered last week after it's official launch in Orange.

Sophie Hansen is a food writer, well known blogger (of the foodie blog Local is Lovely), farmer's wife, mother and a brilliant cook who is very passionate about cooking with fresh, seasonal produce. This book is a collection of delicious recipes- most of Sophie's but also of the food producers from which she sources her food from. 

Sophie and her husband Tim run a successful deer farm business in Orange, NSW, so farming is very close to their heart. They sell their venison and also have farm kitchen lunches, which is on my bucketlist to do one day!

Ive been following Sophie's blog for about 18 months- it was actually the first blog I started following, and Ive been a big fan ever since. I love Sophie's style of writing, her photography is beautiful, stories about food and producers interesting, and her recipes always leaves me feeling very hungary! I also love reading her weekly Friday List too.

In her introduction, Sophie describes her cooking style as "Not fancy stuff, but simple, tasty, family food that has a story and fits with the season".

This book is not just a cookbook (which happens to be filled with mouthwatering, delicious recipes) but also goes behind the scenes with the food producers and their stories. It is divided into seasons which makes for easy cooking and filled with lovely stories all the way through. Sophie's mother, Annie Herron, has also provided some lovely illustrations. 

I went to bed last night making up a list and feeling hungary as I read through all the recipes I just cannot wait to try…..Goats cheese fritters, walnut, honey and carrot cake, twelve hour pork with apples and cider, peach crumble cake, roast chicken pieces with tarragon and garlic, spring quiche (even though its autumn!!!), honey granola……the list goes on…….

You can purchase the book here. Pefrect Mother's day gift…..just a thought! And if you havent already discovered Sophie's blog, check that out too!

Have a lovely day…Im off to make some crumpets with salted honey butter for a morning tea snack…..mmmmmmm x

Bale Out Ball- Helping our Aussie Farmers!

Last week on Facebook, I was invited by a friend to 'like' a page called Bale Out Ball. My immediate thought was that it was an invite to a fun night out in the country with the intention to fundraise for farmers in need of financial help. What a great idea and worthy cause! But on further reading, it was far more than that…and I think what possibly started with that idea in one small Riverina community, suddenly overnight, started spreading all over the country like an out of control bushfire. Within days, the page had two thousand likes and now just a bit over two weeks later, it has reached nearly 3,800 likes. What a great effort! Not only that, with so much support created from this page, there are now plans to help set up Bale Out Ball events all over Australia.

Bale Out Ball is the brainchild of Sarah McCaig- a farmer's wife and very busy mum to three small children. Sarah and her husband Andrew, live and run a farm 30kms north west of Coolamon in New South Wales. Andrew's family has been farming in the district for over 130 years and the McCaig family still own and run the original farm.

Being on the land themselves, they are very much in touch with the current crisis facing Australian farmers. Sarah's passion and enthusiasm to bring awareness to everyone in both city and country regarding this situation is inspiring and so typical of that great aussie bush spirit.

Sarah has been incredibly busy juggling her young family, work and farm commitments and setting up the Bale Out Ball events and liasing with lots of people interested in helping, including Aussie Helpers. But amongst all of that, she still found time to chat to me on the phone with her incredibly bubbly, friendly and energetic nature and send me the summary below of what she hopes to achieve from these community events.

So, in Sarah's words…..

Aussie farmers and their families across our entire country are experiencing one of the worst droughts seen in Australian history. Farmers  are doing it tough both financially and emotionally. They face the reality of no money, no income, no food or water for livestock and limited support from the government. There needs to be change!!!! I am just a farmer's wife and mum who is hoping by making a small contribution  to these rural communities we can make a huge difference to their lives .

  

In the past farming communities came together with country dances, family fun days and sporting events. There was fun, laughter and sometimes tears but everyone talked and supported each other. This no longer happens among the community. People are to caught up in modern ways and problems of today that they have forgotton the art of talking and listening. As people are not receiving the emotional support they need, depression and suicide are becoming a major part of rural Australia . I want this to change and to get communities talking, put smiles on people's faces and back the country way of life.

In the next 12 months I am asking communities all over Australia to band together and host a "BALE OUT BALL" event. These events are about farmers, their families and communities getting together, having a great time , sharing stories and showing support . A "BALE OUT BALL " event can be a BBQ , a dinner party , a long lunch , family camp out , sporting day , a ball or concert . The choice is YOURS !!!! Use what your community has and utelise it . Not every community can contribute financially but by planning some kind of get together you are showing that you care as well as providing emotional support . If any community does have the opportunity to raise money it will be donated to both farmers in drought affected areas as well as some being put back in into their own community .

  

In our local community we are organising a cricket day, fundraisers, a family camp out, a ball and hopefully a charity concert . These events will occur throughout the entire year and hopefully start bring communities together . Our community in the Riverina of NSW has been affected in some way by drought in the last 10 years and we do have VERY personal experiences of how tough it can be.  We are currently not drought declared but people are still struggling to get over the last drought. My husband Andrew , our 3 kids Travis , Charlie and Maisie want to use our experiences to try and help each others. I want to raise awareness of struggling farmers and try and assist them in some way so PLEASE have a "BALE OUT BALL" event it will Help to BALE Aussie farmers out of this dry spell, put a huge smile on their dial and fill their hearts with pride.

Like the saying, from little things, big things grow…..Well done to Sarah for planting the seed - putting the idea out there and spreading the word about the current hardships facing Aussie farmers. Moreso, for helping to give communities a good reason to get back together and have a laugh and know that they are all there to support each other, through the good times and the bad.

For further information on how you can help, either via a donation or by organising a community event, please contact Sarah on 0409 335448 or follow the Bale Out Ball page on facebook here for daily updates. Donations can also be made to Aussie Helpers here. 

All photos taken by Sarah McCaig of their property at Coolamon.

Our Visit to the Yabby farm

I have so many happy and wonderful memories about growing up on a sheep and cattle station in the Riverina. Looking back now, we were so sheltered from the rest of the world, and fun was created not by hanging out at the local Mall or takeaway shop, but rather outside in a paddock- either helping Dad mustering on horseback or motorbikes, in the shearing shed, cattle work or playing down by the creek in our beloved tree house.  I will admit I was occasionally envious of our town friends who would hang down at the local pool on the weekends, but I also knew how lucky I was growing up where we did and what an unique experience it was. 

My parents often had two or three families working and living on the property. Main reason was to keep our local primary school open- the most students it had was 12, the least was 9! It was almost a small community out there and we really did entertain ourselves. 

One of our favourite activities was Yabbying. The Columbo Creek ran through our property but we also had quite a few dams to choose from and they were much easier to catch from. We would take our esky of old smelly offcuts of meat, fishing twine and nets down to the dam bank. A stick would be tied to the string at one end and an old piece of meat at the other. Then throw- as far as we could. After letting it float down to the bottom of the dam, the smell would radiate through to our little friends. We would then sit quietly, staring at the string, waiting for it to move. Occasionally giving the string a gentle tug to see if there was any pressure. If you thought you had something, you very slowly and cautiously pulled the string up towards you and get your net ready for the big swing and catch! A move that required some skill but with practice even the smaller of our kiddie crew could do! The next issue was picking them up before they scurried back into the water or bit your finger off! You learnt that skill rather quickly!

Once we had our bucketful of Yabbies we would head home to cook them up. I actually don't remember too much of the cooking process- that was left to the grown ups. It was the country folks version of prawns though!

So when I heard that there was a Yabby Farm just out of town,  I thought it would be fun to relive a bit of this childhood memory and something fun to show the kids. We didn't actually get to go yabbying, but we were shown around the farm by Chris, and we came home with a kilo of freshly cooked yabbies.

The Yabby Men are local suppliers to two restaurants (Oscar W's and The Star Bar) in town and open to the public on the weekends.

Chris suggested two simple ways to eat the shelled yabbies. First, in a simple green salad with a balsamic dressing. Second, on the BBQ, sauté the yabby meat in some garlic butter, just until meat has warmed through.

Im looking forward to when the kids are older and we can actually go out yabbying properly. I think it will make for a rather fun day!

The Yabby Men

Where- 144 Old Deniliquin Rd, Moama

Ph. 03 54809983