Spring 2015 - Aussie Farmers Direct

Transcription

The Aussie Farmers Direct magazine
Issue 13 | Spring 2014
ultimate grazing
New antipasti and
succulent spring lamb
libby trickett
Our inspired golden girl
spring-spiration
Recipes from
Stephanie Alexander
and Karen Martini
aussie farm stays
Top rural retreats
from the
source
Yoghurt: our superb
new range
lemons Citrus-plus
kale The cult veg
cheese New blues and ‘berts
A special offer for all
Aussie Farmers Direct customers!
Nothing but apples.
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Receive 10%
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FREE delivspecial offer, simply enter the promo code
To redeem this
esdirect .com.au/afd.
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‘AMG0914’ on
*10% off all wines and FREE delivery is valid on all orders until 11:59pm September 30, 2014. Offer is available for Aussie Farmers Direct customers only.
Spreyton Fresh has been championing
Tasmanian apples for over a 100 years so it’s
no wonder their juices are loved by Aussies all
over. An iconic family brand, Spreyton Fresh
only juices the finest apples from their
orchards in Spreyton, Tasmania.
Ingredients
Method
12 skin on chicken drumsticks
Salt & pepper to taste
2 cups Spreyton Fresh Cloudy Apple Juice
1/2 cup apple cider vinegar
1/4 cup soy sauce
2 teaspoons honey
Grated zest 1 lemon
1/8 to 1/4 teaspoon chilli flakes to taste
2 teaspoons sesame seeds (optional)
1 tablespoon butter
Preheat the oven to 200oC, place drumsticks on
wire rack in roasting pan, season both sides with
salt and pepper. Bake for 30 minutes, flip the
drumsticks and continue baking until golden and
crisp, about 30 more minutes.
Meanwhile, make the sauce. Bring the Spreyton
Fresh Apple Juice, vinegar, soy sauce, honey, lemon
zest, chilli flakes and a pinch of salt to a high
simmer in a saucepan over medium-high heat.
Cook until the sauce is syrupy and coats the back
of a spoon, 20-25 minutes. Set aside until the
chicken is cooked.
Stir the sesame seeds (if using) into the sauce,
add butter and warm over medium heat if
necessary. Transfer the chicken to a large bowl.
Add the sauce and toss to coat. Season, with salt
and pepper. Transfer the chicken to a platter and
drizzle with any remaining sauce from the bowl.
inside
8
8 The Cult Of Kale
36
24
36 Asking
The Right
Question
Meet our Victorian grower
features
24 Cover Story
Pure Yoghurt – The milkman and master
yoghurt makers from Camperdown Dairy.
46 Aussie Farm Stays
The top five places to take the family
to experience real life on a farm.
In our regular
‘Inspire’ series, we
talk with swim star
Libby Trickett in
support of RUOK? Day.
46
Cover photo:Sam and Tom Darcy enjoying
Camperdown Dairy Yoghurt on
their farm, Camperdown, Victoria.
Editor: Richard Lange
[email protected]
Senior Writer:
Llawela Forrest
Senior Designer: Adrian La Pira
Photography:Brent Bignell, Michèle Froidevaux,
Rachel Hickey, Renee Hodskiss,
Amanda Michetti, Hilary Walker
Contributors:Sunni Bracko, Effie Gorringe,
Emma Grella, Sheriden Rhodes,
Venetia Taylor, Pippa Wright and
lots of other amazing people
Advertising:Melinda Sharpe
[email protected]
0449 896 041
Circulation:100,000
Harvest – The Aussie Farmers Direct Magazine is a
quarterly publication. Published by Aussie Farmers Direct
Publishing (ABN 39 115 166982).
All rights reserved. All material published in Aussie
Farmers Direct Magazine is copyright. No material may be
re-produced in part or in whole without written consent
from the copyright holders.
Distributed across Australia by Aussie Farmers Direct and
its network of franchisees (milkmen).
The publisher does not accept responsibility for
unsolicited material.
Printed:
Offset Alpine Printing.
T his magazine is printed on PEFC certified paper, meaning
that it originates from forests that are managed sustainably.
PEFC is the Programme for the Endorsement of Forest
Certification schemes.
PEFC is an international certification programme
promoting sustainable forest management.
AussieFarmers.com.au
stories & recipes
6 Ask Fletch
27 Recipe: Spring Vegetable Pasta
07 Recipe: Kale Chips
27 Recipe: Apple & Yoghurt Cake
12 Recipe: Kale Potato Cakes
28
Meet The Maker: Our Premium
Lamb Producers
13
Recipe: Paper-Baked Salmon
with Kale & Yoghurt Sauce
13 Recipe: Kale, Quinoa & Baby Beet Salad
29
Recipe: Sticky Honey & Cinnamon
Lamb Shanks by Karen Martini
14 Recipe: Salmon Soft Shell Tacos
31 Meet The Maker: Jones Brothers Eggs
15
Recipe: Sesame Ginger Salmon
Fillets with Soba Noodles
32 Seasonal Spotlight: Lemons
16 Recipe: Popcorn Crumbed Lamb Cutlets
17
Recipe: Harissa & Herb Marinated
Lamb Cutlets
18 NEW! The Ultimate Spring Grazing Spread
20
Recipe: Sweet Potato Fries
20
Recipe: Crispy Onion Rings
21 Recipe: Homemade Chicken Nuggets
22
Meet The Maker: Our New Milawa Cheeses
33
Recipe: Lemon Delicious Pudding
by Stephanie Alexander
40 Wellbeing With Taryn Brumfitt
42
Aussie Farmers Foundation:
The One Million Milestone
44
Aussie Farmers Fundraising:
The Moosic Winner
45 Meet Our SA Milko: Colin Clare
=
ingredient available at Aussie Farmers Direct
| 3
Our wholehearted
commitment for you..
At Aussie Farmers Direct, our farmers have been working
to bring you meat and seafood of the highest standard.
Our 100% range is exceptional in quality and produced
with strong ethical and environmental values.
This spring try our Sovereign Lamb and Cape Grim Beef.
They are GMO‑free and hormone-free, straight from
the pastures of Tasmania – 100% guaranteed.
It’s what you’d expect from Aussie Farmers Direct.
Sovereign
Lamb
&
Cape Grim
Beef
Bannockburn Chicken
Farmers Lane Pork
Lilydale Chicken
Huon Salmon
Humpty Doo Barramundi
Farmers Lane
Ham, Bacon & Pork
AussieFarmers.com.au/100Percent
*Farmers Lane Pork is not yet in WA but we are working hard to supply this product in WA soon.
welcome
what is
‘fair’ for
farmers?
What does ‘fair’ actually mean? Do we
ask our farmers ‘What’s fair?’ should
be a discussion, not a negotiation.
Farmers are the backbone of Aussie Farmers Direct, and they work
hard to create the produce we not only enjoy, but reply upon. Their
work has real value. It needs to be valued. This is currently far from
the case.
What’s fair for farmers has no hidden fees, rebates or costs and in fact
should help them to develop their products and market opportunities.
It involves long term forecasting and planning when so much else is
out of their control.
Farming is a way of life and is a task passed down through generations;
some 70% of our farms are run by farming families. But these family
farms are under cost/price pressure and are all but left to fend for
themselves at the very end of the food chain. So much so that many
of these farming dynasties are slowly dying. There has been an 11%
decline in family farms over the past five years, and a massive 40%
over the past 30.
Finally, what is fair is that their produce is not substituted with
imported food - not now, and not when produce is out of season.
We can all help create a fairer system by buying seasonally, and only
Australian produce.
Kind Regards,
Farmers are also the custodians of their land, animals and crops. With
farmers occupying around 61% of Australia’s landmass, much of our
nation’s precious environment is in their hands.
Whilst farmers are proud of the food they produce, most are ‘price
takers’. Their produce is regularly penalised by specifications, reducing
their income through no fault of their own. Seasonal conditions
alongside a traditional supermarket’s idea of what the customer will
accept, both come into play. Up to 30% of a farmer’s yield is discarded
and wasted because it doesn’t meet these specifications, and this
directly cuts a farmer’s income by 30%.
William Scott
Chairman, Aussie Farmers Direct
Hand delivered by your local milko:
What’s fair for farmers not only relates to a fair price, it also relates
to a general sense of moral fairness. How farmers are treated and
supported directly affects their families, their local community and
regional economies.
So what is fair? Is it enough to cover the cost of production, support
their family and allow investment in their farm? Is it enough to enable
them to be effective custodians, to amply care for their land, water
and animals as well as plan, renew and reuse their land and water
resources for the long term of our nation?
| 5
fruit & veg
fletch’s seasonal
favourites
top10
3
1
2
5
Asian greens
Broccoli
Celery
Lemon 6 Nashi pear 7 Navel oranges
4 Kale
8 Pineapple
9 Salad mixes 10 Wombok (Chinese cabbage)
Kale is a feature on Fletch's
top 10 seasonal favourites. Meet
our kale farmers on page 8 and
try this kale recipe, plus others
on pages 12 & 13.
Andrew Fletcher, or ‘Fletch’ as we
fondly call him, heads up our Aussie
Farmers Direct national fruit & vegetable
team and hand picks the best fruit and veg
for our Aussie Farmers Direct boxes. Spring
is a great season for some top class vegies;
just in time for lighter seasonal eating.
We’re almost ready to put away the slow
cooker that’s been creating hearty fodder
all winter. Give us some spring veg fever!
Well, there are some spectacular greens that are right up any salad’s alley.
We have a magazine feature on kale, which I love, but I am also a big fan
of wombok, better known as Chinese cabbage. When you think cabbage
you normally think that steaming or stir-frying is in order, and wombok is
great to use in cooked dishes as it absorbs flavours really well. It particularly
loves spices such as chilli and ginger. But you can also treat wombok as
you would a lettuce. The green leaf has a mild peppery flavour, while the
white ribs have a mild, slightly sweet flavour and a great, fresh crunch. The
leaves closer to the core are quite tender and juicy. Gatton in Queensland
and Werribee in Victoria are areas that grow some exceptional wombok,
and it’s from the farmers in these locations that we source our supply from
for Aussie Farmers Direct. Incidentally, it’s considered to be a powerhouse
vegetable with its excellent vitamin credentials. It’s pretty versatile, and
would certainly be worth you getting to know a bit better!
It seems Asian greens love the onset of Spring?
They sure do. Bok Choy and Pak Choy (also card-carrying members
of the cabbage family) as well as Chinese Broccoli are loaded with
vitamin A and abound in the spring months. Our farmers are based
near Geelong in Victoria, and coming from Asian heritage, they really
know how to grow these vegies perfectly.
Do you know how to tell the difference between a Bok and a Pak? Pak
Choy has a green stem and Bok Choy has a white stem and its leaves
tend to be longer than Pak Choy. Both can be treated the same way in
the kitchen and should be eaten stems and all. They are a must-have
in a stir-fry and are also great as a side dish for any fish or meat. Heat
some oil in a wok and add the choys, ginger and garlic. Cook until
the choy wilts. Add some soy sauce, a little bit of sugar and cook for
another minute. Add sesame seeds and stir through before serving.
What is looking good on the fruit front?
Spring is generally pretty quiet on the fruit front, but there are some
great staples to be enjoyed. Lemons are just one of those fruits that
have a permanent place in my fruit bowl. We source our lemons from
the Riverina region around Griffith in New South Wales. No dressing
for salad or stir-fry is complete without some lemon juice, and I also
love grating the rind and adding it in for some extra zing. I am not
much of a baker myself, but Stephanie Alexander's Lemon Delicious
Pudding recipe on page 33 sounds like a ripper.
Nashi pears are also in season, and if you read about our kiwi fruit
farmers Jamie and John from Shepparton, Victoria, in the last edition,
you might have noted that they also grow nashi pears. Well, that is
exactly the spot where we get our nashis from. They are an Asian pear
variety (‘nashi’ is Japanese for ‘pear’) and are more rounded than your
European-style pear. Not just a great pick for a fruit salad, nashis are a
perfect pairing with cheese, and add a sweet crunch to a salad.
snack:
kale chips
Preparation
10 mins
Serves
6
ingredients
300g kale
1 tbsp Red Island extra virgin olive oil
Sea salt
method
1 Preheat an oven to 175°C. Line a shallow oven tray with baking paper.
2Using a knife or kitchen scissors, carefully remove the leaves from
the thick stems and tear into bite size pieces. Wash and remove all
moisture from kale – the leaves must be thoroughly dry.
3Drizzle kale with olive oil and sprinkle with salt. Bake until the edges
are brown but not burnt, around 10 to 15 minutes.
6 |
Cook
10-15 mins
Squeezed Daily
Organic orange juice
from 100% Australian organic
oranges grown in the heart of the
Murray River Valley, Victoria.
Now, that’s refreshing!
farmer prof ile
farmer profile
Paul Doria and Allegra.
It was only a few years ago that Paul and his cousin, Jonni Freni, decided to add kale into their
farming repertoire. The Doria and Freni families were already specialists in growing what Paul
calls ‘bunch line’ vegetables, which include beetroot, spring onion, Dutch carrots, radish, turnips,
silverbeet and endive, as well as herbs such as parsley and coriander, mint and basil.
“Kale took off in a massive way,” says Paul. “A lot of the television cooking shows were getting right
into it. It was also getting a reputation as a bit of a ‘super food’. It’s high in just about every vitamin and
mineral you’d want to fuel your body, and touted as being a great help in fighting cancer. I suppose
that makes people sit up and take notice.”
the cult of kale
Kale is now an important part of their farm’s produce offering, which spans four farms covering
60 hectares in the Devon Meadows area, about forty minutes outside of Melbourne. It’s a region
blessed with sandy loam soils, important in retaining the optimum amount of moisture for his
crop. Kale is a good yielding plant, and being part of the brassica family (which includes cabbage
and broccoli), is pretty hardy. Recent frosts might have given the plants a bit of a scare, but they’ve
recovered beautifully. It is a plant that grows well for most of the year, taking ten weeks to grow
from seedling to harvest, but spring and summer are its optimum seasons.
What makes a vegie suddenly rocket up to the top of the must-haves on
your shopping list? Over the past few years kale has become the superstar
green leafy veg that has left its cousins silverbeet and spinach in its wake.
Our Aussie Farmers Direct kale farmer Paul Doria has a few theories on why.
The farm is all open field planted, with harvesting still managed by hand, just the way his
grandfather, Giovanni and grandmother Giuseppina had done when they established the farm
after immigrating from Sicily nearly sixty years ago. Back then, it was potatoes that were ‘on trend’,
until Giovanni’s son Santo, and son-in-law Vince, expanded the size of the business and the breadth
of vegies grown. This is a tight knit farming family, with three generations across two families
working the land, and Paul swears that farming runs in their blood.
Paul spent every school holiday harvesting, washing and packing the produce, in amongst
motorbike riding around the farm.. His cousin Jonni was there with him every step of the way, with
Jonni and Paul both officially starting their farming careers at the age of 19. It is the two of them that
have now inherited the business and work hard to respect their grandfather’s modest beginnings.
Vince Doria on his kale farm.
8 |
| 9
farmer profile
“I love the industry, the relationships - it’s
a different world and I reckon it is one of
the last places where you can still find
really genuine people. It’s not all about the
paperwork; a lot of business is still done with
a handshake and a mutual trust. I’ve been
watching my dad, Vince, work like that for 35
years. He is my best mate and we go through
everything together. Working with him has
always been a privilege,” says Paul.
Grandad Giovanni, now 84 years old, is still a
big feature on the farm. “He lives on the kale
farm and you still can’t beat his advice. He
comes in every morning and has a good look
at what we’re up to, heads over to the local
Italian club for a few friendly rounds of cards
with his mates, and then heads back to the
farm in the afternoon to feed our farm dogs.
He’s a very humble and very funny man. It’s
always been about family first for him, never
the business. Honesty goes a long way with
him, and it’s a trait that I value; it really informs
the way I work and live my life,” says Paul.
The farm has been supplying produce to
Aussie Farmers Direct ever since the very
first fruit and veg box was delivered to our
customers. Paul is a big fan of Fletch and the
buying team at Aussie Farmers Direct. “They
have consistently supported us the whole
time and we always know they have our best
interests at heart.”
Paul is pretty fond of kale. He likes it gently
sautéed with a bit of salt and olive oil and
simply mixed through some top quality
pasta. He knows it’s a hit with a lot of people
in their smoothies, but that is something he
hasn’t quite tackled yet. “I really want to try
a kale smoothie, but I think I’ll have to build
myself up to it!”
Paul and grandfather Giovanni Freni.
10 |
recipe
Embrace these stunning recipes that all
feature a pretty cool kid on the vegie block, kale.
entrée:
kale potato cakes
Preparation
40 mins
ingredients
900g
Desiree or waxy potatoes, peeled and cut
into 1.5cm chunks
sea salt & black pepper
1 leek, halved lengthwise, rinsed well, and thinly sliced
1 bunch kale, tough stems and ribs removed, leaves
coarsely chopped
250g Farmers Lane bacon, diced
1 tbsp chopped fresh continental parsley
2 tbsp Farmers Lane unsalted butter
Roasted Garlic Aioli Dip, to serve
S alad greens, to serve
method
1 In a large saucepan bring the potatoes to the boil, then
reduce to a rapid simmer. Add leek, kale and a pinch of
salt, and cook until potatoes are tender when pierced
with a fork, about 10 minutes. Drain and transfer to a
large bowl.
2 In a large frying pan, cook bacon over medium-high
until crisp, about 8 to 10 minutes. Transfer bacon to the
bowl with the vegetables, add parsley, and season
with salt and pepper.
3 With a fork, mash the vegetable mixture to remove
lumps. With your hands, form mash into 12 patties.
4 Remove any fat from the saucepan and wipe clean.
Add butter and melt over a medium heat. In batches,
cook cakes until crispy and golden on both sides,
about 6 minutes, turning once.
5 Transfer to plates and serve with a salad of
greens and a dollop of aioli.
Cook
5-7 mins
Makes
12
main: paper-baked salmon
with kale& yoghurt sauce
recipe
Preparation
40 mins
Cook
5-7 mins
12
ingredients
1 tsp mustard seeds
300g kale, stems removed,
leaves torn into 5cm pieces
8 baby chat potatoes,
unpeeled, very thinly sliced
2 medium shallots,
very thinly sliced
4 x 180g Huon salmon fillets
1 lemon, thinly sliced,
seeds removed
2 tbsp Red Island extra
virgin olive oil
for yoghurt sauce
1/2 cup Camperdown
Dairy Greek Yoghurt
2 tbsp chopped fresh dill
1 tbsp Dijon mustard
1 tbsp prepared
horseradish
Sea salt
Freshly ground
black pepper
method
1 P reheat oven to 200°C. Toast mustard seeds in a small dry
fry pan over medium heat until golden and some begin to
pop, about 1 minute. Transfer to a small plate and let cool.
2 Lay 4 large rectangular pieces of baking paper on a work surface.
Place kale on each sheet; top with potatoes, shallots, then salmon;
season with salt and pepper. Add the lemon slices and mustard seeds
on top of the fish, then drizzle with oil.
3 Fold paper over fish and crimp edges tightly to form a sealed packet. Place packets
on a large on a shallow oven tray lined with baking paper, and bake for 20 minutes.
4 For the sauce, whisk yoghurt, dill, mustard, and horseradish in a small bowl.
Season with salt and pepper.
Tip: The parcels can be assembled 6 hours
ahead and refrigerated. Remove from fridge and
bring to room temperature before baking.
5 Serve the salmon on separate plates still in their parcels, being careful
to open them as steam will escape. Add yoghurt sauce on the side.
salad: kale quinoa
& baby beet salad
Preparation
40 mins
Cook
5-7 mins
Makes
12
ingredients
1 bunch Dutch carrots, trimmed, peeled
1 x Love Beets Baby Beetroot (pre-pack) 250g
Sea salt
Freshly ground black pepper
1 cup quinoa, rinsed, drained
150g kale, trimmed, leaves finely shredded
½ red onion, peeled and finely chopped
½ cup natural almonds, lightly
toasted, then roughly chopped
1 tbsp balsamic vinegar
1 ½ tbsp orange juice
1 tsp honey
60g marinated feta in oil,
drained and crumbled
method
1 Preheat oven to 200°C (180°C fan forced). Place carrots, in a roasting tray, drizzle
with half the olive oil and season with salt and pepper. Mix with hands to ensure
carrots are well coated. Roast for 40 minutes or until tender. Add the beetroot to
the carrots after 30 mins, to warm through.
2 Place quinoa and 2 cups water in a medium saucepan and bring to the boil.
Reduce heat to low, cover and simmer for 12-15 minutes, or until water has
evaporated. Stir through the kale so that it wilts slightly.
3 Transfer quinoa and kale to a large bowl. Add the carrot, beetroot, onion and almonds.
12 |
Makes
Whisk the oil, vinegar, orange juice and honey in a small bowl. Add to quinoa and stir
until well combined. Season to taste. Serve with the feta scattered over the top.
recipe
sesame ginger
salmon fillets with
soba noodles
These days, we don’t just rely
on top chefs and their cookbooks
to seek inspiration in the kitchen.
A growing number of home cooks
turned expert food bloggers are
creating lots of attention for their
inventiveness and stunning imagery.
Preparation
40 mins
Cook
20 mins
Serves
4
Two of our favourites are Michèle Froidevaux
(aka Iron Chef Shellie) from Melbourne, and
Amanda Michetti (aka Chew Town) from Sydney.
We set them a challenge to create two delectable
dishes from one hero ingredient. We can’t
wait to try these at home!
recipe
ingredients
1/4 cup vegetable oil
2 tbsp light soy sauce
2 tbsp rice vinegar
2 tbsp sesame oil
2 tbsp brown sugar
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tbsp sesame seeds
4 spring onions, thinly sliced, plus extra
to garnish
4 x 180g salmon fillets
270g soba noodles
1 carrot, peeled and cut into matchsticks
1 red capsicum, cut into matchsticks
1 red chilli, finely sliced (optional)
Sesame seeds to garnish
method
1 W
hisk together oil, soy sauce, rice vinegar,
sesame oil, brown sugar, garlic, ginger, sesame
seeds & green onions in a large sized bowl.
2Add the salmon fillets into the large bowl of
sesame ginger marinade and place in the
fridge to marinate for at least 30 minutes,
stirring occasionally.
3 Preheat oven to 200°C (180°C fan-forced).
4Lightly coat a baking tray with oil, and
name:
Michèle Froidevaux
blog:
ironchefshellie.com
hero ingredient:
Our exquisite Huon salmon fillets.
Michèle has been blogging for six years as a
way to share her great love and appreciation
of food. Her favourite cooks are her
grandmother, mother and aunties, and, with
her unique Swiss / Malaysian background, she
is trying to learn her family’s recipes to keep
these precious cultural dishes alive.
14 |
salmon soft
shell tacos
ingredients
4 tbsp Red Island extra virgin
olive oil
4 x 180g Huon Salmon fillets
1 packet tortillas
6 corn cobs
200g red cabbage, finely
shredded
400g cherry tomatoes, halved
2 avocados, flesh scooped out
& mashed
½ red onion, thinly sliced
1 bunch coriander, to garnish
Bulla Sour Cream, to serve
Tabasco sauce (optional)
place salmon fillets along with the
marinade into the baking dish and bake
until the fish flakes easily with a fork
(approximately 20 minutes).
Preparation
15 mins
Cook
15 mins
5When the salmon is almost ready, cook
Serves
4
the soba noodles according to packet
instructions. Reserve 1/4 cup of the
cooking water.
6Remove the salmon fillets from the baking
dish. Add the reserved cooking water to the
baking dish, and stir to combine with the
leftover marinade. Pour the leftover marinade
over the soba noodles and toss to coat.
method
1Peel husks off corn cobs, and rub gently with
2 tablespoons of olive oil. Cook in a hot griddle
pan over the stove, turning frequently for
10 minutes, until tender.
7Add the carrot, capsicum, and extra spring
onion to soba noodles and toss to combine.
8Divide the noodles amongst four bowls,
2Take two corn cobs and using a sharp knife,
place a piece of salmon on top of each,
and sprinkle with sesame seeds.
shave the corn kernels off the cob. Place in a
bowl. Cut the remaining corn cobs in half, to
serve with the tacos.
3Cook salmon in 2 tablespoons oil in a hot frying
pan over the stove, about 4 minutes each side.
Place on a plate and gently flake with a fork.
4Lightly toast the tortillas on a griddle pan; wrap in
a clean tea towel as you go, to keep them warm.
5To serve, fill each tortilla with a small amount
of red cabbage, cherry tomato, avocado, red
onion, corn off the cob, coriander, sour cream
and some flaked salmon. Add tabasco sauce
if you desire.
| 15
recipe
popcorn crumbed
lamb cutlets with
herb & radish salad
ingredients
Cutlets
name:
Amanda Michetti
blog:
chewtown.com
hero ingredient:
Lamb cutlets, perfect for spring eating.
Sydney-based Amanda believes just
because it’s simple food, it doesn’t mean
it can’t look beautiful. Her blog, Chew
Town, showcases seasonal produce, bold
flavours and uncomplicated cooking,
aiming to show that impressive looking
food is usually not difficult if you are
game to give it a try.
16 |
recipe
lamb cutlets, ends trimmed
10
2 eggs
3 tbsp milk
1 clove garlic, crushed
1 1/4 cup popcorn crumb*
1 cup grated pecorino cheese
1 tbsp finely chopped continental parsley
Salt and pepper, to taste
Red Island extra virgin olive oil,
for shallow frying
Herb Salad
1 radish, thinly sliced
1/4 large fennel (or 1/2 small fennel),
thinly sliced
1/2 cup continental parsley leaves
1/4 cup mint leaves
1/2 cup coriander leaves
2 tbsp dill tips
2 tbsp chopped chives
1/2 tbsp honey
1/2 tbsp lemon
1/2 tablespoon white balsamic
harissa & herb
marinated lamb cutlets
Preparation
40 mins
Cook
10 mins
Serves
4
with broccolini & peas
method
1In a shallow bowl place eggs, milk and
ingredients
10 lamb cutlets, ends trimmed
2 tbsp harissa paste (for younger children
just use 1/2 tbsp)
4 tbsp Camperdown Dairy Greek Yoghurt
zest from 1/2 small lemon
salt and pepper, to taste
2 broccolini bunch, ends trimmed
1/4 cup pine nuts, toasted
garlic and whisk with a fork to combine. In
a separate bowl combine popcorn crumb
(see explanation below), pecorino cheese,
parsley and salt and pepper.
2Dip one cutlet first in the egg mixture, then
in the popcorn mixture being sure to coat
it evenly and place it on a plate. Repeat
with remaining cutlets. Cover the plate with
plastic wrap and place in the fridge for 20
minutes.
3Pour olive oil in a large heavy based frying
Preparation
40 mins
Cook
15 mins
Serves
4
method
1In a large dish, mix together the harissa paste, yoghurt and lemon
juice, and season well with salt and pepper. Place the lamb cutlets
in the dish and turn over a few times till the cutlets are covered in
the marinade. Arrange them in one layer, cover and place in the
fridge for 30 minutes, turning halfway through.
2Place a medium saucepan of salted water over medium high
heat and bring to the boil.
3While water is boiling, place a large grill pan over medium high
heat, add 1 tablespoon olive oil and when hot place the lamb
cutlets on the grill and cook for 3-4 minutes each side (if your
cutlets are thicker than 1.5 cm, cook for a little longer each side).
4Add the broccolini and peas to the boiling water in the saucepan
pan until the base is covered. Heat the
oil over medium high heat, then cook
the cutlets (in batches if required) for 3-4
minutes each side or longer if desired. Place
on a plate with paper towel to absorb some
of the frying oil.
and blanch for 4-5 minutes. Remove from heat, drain the water
and place the vegetables back into the saucepan with the
remaining 1 tablespoon olive oil, garlic, pine nuts, and salt and
pepper to taste, then toss it all together to combine.
Serve the grilled cutlets with the broccolini and peas.
4In a bowl mix radish, fennel, parsley, mint,
coriander, dill and chives. In a small ramekin
combine olive oil, honey, lemon and white
balsamic, then pour the dressing over the
herb salad and gently toss to combine.
Serve the cutlets with the herb salad.
* T o make the popcorn crumb, just place unseasoned
cooked popcorn in your blender and blitz until the size of
coarse bread crumbs.
| 17
entertaining
entertaining
twiggy sticks
cold meats
gourmet
breads
These little baby salami sticks are ready to eat
and made from finely minced pork and a blend
of spices. Just a little bit addictive.
Our range includes Turkish,
Ciabatta an Olive Ciabatta.
Premium roasted chicken
breast is new to our range of
cold meats. Perfect for a DIY
sandwich or on a platter.
antipasto
Kalamata Olives, Sundried Tomatoes
and Marinated Feta are part of our
antipasto selection lovingly made by
a Melbourne-based Italian family.
Not only is Aussie Farmers Direct your one stop Greengrocer,
Butcher and Baker, it’s also your local Deli! Our new range of
grazing delicacies are now available; the perfect solution for
spring time when footy finals touch down and spring racing
carnivals set off and you’ve got the crew around, eager
in anticipation of fun times and a fine spread.
crackers
dips
Sour cream, garlic and herbs – a winning
combination that joins our existing dip
range, which includes homus, spinach
and guacamole.
cheese
Our new biscuits are from Baylies
in SA who use only the finest
ingredientsand no preservatives.
Try Rosemary Lavash or their
classic Dipping Cracker.
salmon
Two new cheeses for you
to explore; Milawa Blue and
Camembert, joining our already
exquisite range including Vintage
Cheddar and Bocconini.
kabana
Traditional Kabana or a spiced up Chilli
Kransky are essentials in any grazing spread.
18 |
Nothing says ‘occasion’ more than
smoked salmon. From Huon in Tasmania,
this is about as special as it gets.
muscatels
Made from muscat grapes, dried on the vine. Quite
possibly the most magical partner for cheese; not to
mention giving you top points for presentation.
| 19
recipe
homemade
partyfavs
You’ll most definitely need some warm party
food to serve alongside your ultimate antipasto
plate (see p18). Of course there is the convenience
of pre-made products that you can just heat and
eat, but if you have just a bit of time on your
hands, you can create your own party favourites
from fresh ingredients. These recipes are full of
flavour and high on the wow factor.
oming from a family of fisherman and bakers
situated on the famous Amalfi Coast in Italy,
Joseph Palomba’s destiny into the food industry was
already mapped out for him after his arrival in
Australia in the mid 1970s.
Joseph began experimenting with drying tomatoes and
grilling and marinating vegetables in the conventional
stoves and ovens in his restaurant and at home and it was
there that the concept for Palomba Antipasti was born.
Today, the product range includes an array of grilled and
marinated vegetables, filled and marinated olives and
minibells, a variety of pestos and marinated cheese and,
of course, the now famous Semi-Dried Tomatoes.
crispy
onion rings
Preparation
15 mins
Cook
20-25 mins
Serves
4
Preparation
10 mins
Cook
20 mins
Serves
4
ingredients
Non-stick cooking spray
500g sweet potatoes, peeled and
cut into ‘fries’ approx. 1 cm thick
1 tbsp Red lsland extra virgin olive oil
1⁄4 tsp salt
1⁄4 tsp black pepper
method
1 P reheat oven to 220°C. Lightly coat a large baking tray with
non-stick cooking spray. Combine sweet potato, oil, salt and
pepper in a large bowl and toss to coat. Lay the fries on the
tray, ensuring that are in a single layer.
2 B ake for 10 minutes then turn the fries over. Continue baking
for anoher 10 minutes, until tender and lightly browned.
20 |
Preparation
15 mins
Cook
20-25 mins
Serves
4
ingredients
ingredients
sweet
potato fries
handmade
chicken nuggets
500g skinless chicken breasts, cut into chunks
1/4 cup old rolled oats
1 tbsp continental parsley
1/2 tsp garlic powder
1/2 tsp sea salt
3/4 cup panko breadcrumbs
1 tbsp parmesan cheese, grated
1 cup plain flour
1 pinch of cayenne pepper
Salt & pepper, to taste
2 large eggs
1 1/2 cups panko breadcrumbs
1/2 cup grated pecorino cheese
2 red onions, sliced 1.5cm thick
and separated into rings
Cooking spray
Olive oil and non-stick cooking spray
method
1 P reheat oven to 220°C. Lightly oil a baking tray or coat with
method
1 P reheat oven to 190°C and line a baking tray with foil. Place chicken,
oats, parsley, garlic powder and salt in a food processor until chicken
is finely chopped and ingredients are combined.
non-stick cooking spray. You may need two trays depending
on their size. In a bowl, combine flour, cayenne pepper, salt
& pepper and set aside. In a second bowl, beat eggs and set
aside. In a third bowl, combine breadcrumbs and pecorino
and set aside.
2 P lace the breadcrumbs and parmesan cheese in a bowl and
then a final coat in the breadcrumbs mixture, pressing to ensure
the ring is well coated.
4 P lace the nuggets on a cooling rack, then place that rack on
2 W
orking in batches, coat onion rings in flour mixture, then eggs,
3 S pread onion rings in an even, single layer on the prepared
baking tray and coat with nonstick spray. Place into oven and
bake until golden brown and crispy, about 20-25 minutes.
stir to combine.
3 W
ith moistened hands, roll a tablespoon of chicken mixture
between your palms and flatten into a ‘nugget’ shape. Gently
press each nugget into breadcrumbs to coat them evenly.
the foil-lined baking tray.
5 L ightly spray nuggets with cooking spray. Bake for 15 minutes, then
place under the grill for 2 minutes, to golden. Turn over to colour the
other side. Serve immediately with a tomato relish.
This year, 2014, proudly marks the 20th anniversary
that Palomba Antipasti has been operating as a family
business. The product range is still hand made and
individually packaged with care and attention by
dedicated staff emphasising our motto “From our
kitchen to your table.”
Joseph’s philosophy remains the same today as when
the business commenced. He is driven by a passion to
source only the best possible raw materials supporting
local growers, producers and manufacturers such as
Sundown Foods, Treetops Plantation and Pantalica
Cheese Co.
Palomba Antipasti’s customers are given the confidence
and assurance which is backed up by a long standing
HACCP Accreditation. The focus remains, as always, to
produce quality antipasti and the desire to preserve the
traditional tastes and flavours of our Italian heritage.
Visit us online at:
palomba-antipasti.com.au
dairy
dairy
milawa camembert
Made in the Normandy style, this cheese has a velvety, soft white mould and
can develop strong earthy aromas as it matures. It has a mild, salty flavour, and
when ripe the texture oozes with a creamy golden interior. It is best to take out
of the fridge at least an hour before you serve it, so it can soften to perfection.
Aussie Farmers Direct has just introduced
two of Milawa Cheese’s most loved products,
available when you next order your Dairy
products at Aussie Farmers Direct.
a blue& a bert
Milawa Cheese is one of
Australia’s most revered artisan
cheese producers. A family
business, the Browns have
been crafting cheeses for
over twenty years, and have
received many awards for their
range of stunning handmade
cow and goats milk cheeses.
22 |
Perfect Artisan
Cheese
Located in the small township of Milawa, about three hours north east of
Melbourne, Milawa Cheese is housed in an historic dairy factory site, which
in the 1890s was one of the biggest in Australia. The town and surrounding
region is now a mecca of gourmet goodness. From mustards and condiments,
free range chicken and fresh berries in season, to jams and preserves, olives
and olive oils and lots of beautiful artisan homewares. There is a lot of
beauty to savour.
Eager to give their kids a country childhood, in 1998 David and Anne Brown
traded city careers for country cheer and cheese mongery. Not having
had any experience in making cheese, the first few years were a time for
experimentation. Temperature is a critical element in the process of creating
cheese, and the couple lived at the back of the premises to keep a close on
eye on the themometre. Their very first cheese was the Milawa Blue; a cheese
that changed the way Australians viewed blue cheese (from “yuck!” to “yum!”)
and it is a cheese that is now a signature of the company.
Whilst David started as the head cheese
maker, these days it is Stephen Russell who
interprets the Browns vision for creating a
selection of cheeses with milk from local
cows and goats, hand crafted in small
batches in the most traditional way. The
Browns have expanded their business and
now operate a bakery (creating rye, Italian,
French and sourdough breads) and a café
with a menu that champions local produce.
It is the handmade cheese though which
remains their true love, and at Aussie Farmers
Direct we’re delighted to now be offering
two of their classics – the blue (Milawa Blue)
and the ‘bert (Milawa Camembert).
milawa blue
This was the cheese that started it all, and has been converting blue
cheese naysayers for over twenty years! It is mild, creamy and incredibly
soft, with a well-balanced, buttery flavour and rich, sweet notes.
| 23
cover story
cover story
yoghurt made
masterfully
What’s not to love about the smooth, protein-rich
stuff that’s good for your gut and a staple food
of people for centuries. A great yoghurt is a thing of beauty and a delicious, healthy dessert
or snack. So what makes it special? Is it the protein, texture or flavour?
At Camperdown Dairy, it is more art than science to make this yoghurt
as close to nature as possible.
“Everyone wants good quality food,” says dairy farmer Simon Darcy
(pictured), turning off the tractor so he can be heard. “If you get the best
quality you can, then you’re ahead of the game.”
Knowing that your yoghurt’s made from fresh milk from Simon’s 430 cows,
grazing on some of the best pasture in Australia at Camperdown, Victoria.
"This is as close to the heart of dairy country as you can find”, according
to Camperdown Dairy Manager, Chris Melville – and it pretty much
guarantees a natural pure yoghurt, everytime.
Like most dairies, it's a family affair – Simon and his father, uncle and two
sets of helpful twins, under the watchful eye of Simon’s veterinary nurse
wife, Janelle. The Darcy family have put three generations of dairying
knowledge into producing some of the finest milk around. “It’s all about
quality,” he says. “You’ve got to aim for that. It’s no good producing masses
of milk if it’s not top quality.” All this hard work has paid off as the Darcy's
have been in the top 1% of producers for milk quality in the region
for the last ten years.
That dedication to the very best is what Chris Melville likes to hear, as the
Dairy’s new yoghurt operation swings into gear. “Camperdown Dairy’s
strategy is to bring the yoghurt making to the farmers, not the other way
round. Making yoghurt here, we know the milk is absolutely fresh from the
farm. We’re controlling every part of the process to reduce the distance
from farm to consumer.”
24 |
| 25
cover story
recipe
simple & savoury:
spring vegetable pasta
ingredients
And once it gets to Camperdown Dairy, Chris and his team love to
get their arms around the product, treating it with “kid gloves” to
make yoghurt the traditional way that is natural and ‘in-balance’. “It’s a
challenge to make, because you have to treat the milk very differently
and understand the proteins, fat and culture. Our five staff have been
‘steeped in culture’ to produce a product that tastes great and is
naturally good for you.”
Most commercial yoghurt emerges in the shops after a lengthy journey
to the processing plant, a lot of pumping around a large factory and
then the addition of thickeners to make up for the effects of the rough
treatment. But the yoghurt at Camperdown Dairy is different. It is
yoghurt that has been treated with great care, thanks to the design of
the plant and some “gentler, slower” manufacturing processes.
The result is a silky yoghurt worthy of the beautiful milk that
Camperdown district farmers like Simon Darcy produce from their
healthy cows on sweet local pastures.
This is just the beginning for Chris. “Australia is used to a sweeter,
milder-flavoured yoghurt with fruit stirred through, and that is great.
But the Greek-style yoghurt is growing in popularity – so we believe
we're on a winner with this very special yoghurt ."
350g penne
2 tsp Red Island extra virgin olive oil
1 onion, thinly sliced 2 cloves garlic, minced
1 leek, finely sliced
2 medium carrots, finely diced
½ punnet fresh peas
50g baby spinach leaves
2 tomatoes, chopped
½ cup Camperdown Dairy
Greek Yoghurt
½ cup Bulla Sour Cream
2 tbsp grated Parmesan cheese
½ bunch fresh basil
sea salt & freshly ground black pepper
Preparation
10 mins
Cook
20 mins
Serves
4
method
1 Cook the penne according to the packet
directions. Meanwhile, warm the oil in a
large saucepan over medium heat. Add
the onion, garlic and leek and stir fry for
2 minutes. Add the carrots and cook,
stirring frequently, for 3 minutes. Add the
fresh peas and tomatoes and cook, stirring
frequently, for 4 to 6 minutes, or until the
vegetables are tender.
2 Reduce the heat to low. Remove the
saucepan from the heat and stir in the
spinach, yoghurt, sour cream, Parmesan and
basil. Season with salt and pepper. Return
the saucepan to the heat and cook over
very low heat for 1 to 2 minutes, or until
warmed through, being careful not to boil.
3 Drain the pasta and add to the sauce
in the saucepan. Stir through until well
combined, and serve.
There’s more to yoghurt than a casual dollop on your
morning muesli. It’s time to give our new Camperdown Dairy
Greek Yoghurt a starring role in these delicious recipes.
special & sweet:
apple & yoghurt cake
ingredients
Something delicious has arrived!
1 ½ cups Camperdown Dairy
Greek Yoghurt, well-stirred
2�3 cup Red Island
extra virgin olive oil
1 lemon, juiced
1 cup caster sugar
3 large eggs
1 ½ tsp vanilla
4 Granny Smith apples
2 ½ cups plain flour
2 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
Pinch nutmeg
2 ½ tsp cinnamon
½ cup brown sugar
2 tbsp Farmers Lane
unsalted butter, softened
Our new Camperdown Dairy yoghurt range
has three superb flavours for you to explore.
Strawberry, Vanilla and Mixed Berry, are
available in 200g snack size and a 6 x 200g
multi-pack.
Strawberry and Vanilla also come in a 1kg
tub, and the deliciously smooth Greek-style
Yoghurt in a 500g tub.
Why not add some to your
next order and try our super
tasty yoghurt recipes
on page 27.
26 |
Tip: This cake keeps very well for
several days, and gets even more
moist, due to the apples.
Preparation
10 mins
Cook
45-55 mins
Serves
8
method
1 Heat the oven to 180°C. Lightly grease a 34cm
rectangular cake tin with baking spray or olive oil.
2 Whisk together the yoghurt, olive oil, lemon juice,
sugar, eggs and vanilla in a large bowl. Peel and
core the apples, and chop into 1.5cm chunks. Stir
apple into the liquid ingredients.
3 Add the flour, baking powder, baking soda, salt,
nutmeg, and ½ teaspoon cinnamon into the
liquid and stir just until no lumps remain. In a small
separate bowl, mix the remaining 2 teaspoons
cinnamon with the brown sugar and butter.
4 Pour half of the batter into the cake pan.
Sprinkle the batter with half of the cinnamon
and brown sugar mix, dropping it on the batter
in small lumps. Spread the rest of the batter
over the top, and sprinkle with the remaining
cinnamon-brown sugar.
5 Bake for 45 to 55 minutes, covering with foil
towards the end if the top is browning. When
a tester comes out clean, transfer the cake to
a cooling rack and allow to cool for at least 15
minutes before cutting. Serve the cake warm or
at room temperature.
supplier
recipe
lambthat’s golden
Aussies eat around nine kilograms of Australian
lamb each year. It’s practically our national dish,
and at Aussie Farmers Direct we work with one
of the nation’s most spectacular lamb producers,
Sovereign Lamb.
The farmers that rear their flock as part of
Sovereign Lamb produce some of the most
prime, succulent Aussie lamb that we can find
and you can order this lamb as part of your
meat delivery at Aussie Farmers Direct.
Sovereign Lamb is all natural prime lamb
raised in the pristine Goldfields region of
central Victoria. This region was home to the
gold rush in the 1800s and is sought-after for
its rich, fertile and productive soil. As such, it
is some of the finest lamb producing country
in the world. It enjoys a very high rainfall,
creating high quality, all natural pastures that
the lambs feed on.
lambs in the region, the stock comes from
very solid bloodlines. Sovereign Lamb
works with some of the industry’s most
accomplished lamb farmers and each of
these farmers hand selects the lambs that
form a part of the Sovereign Lamb range.
sovereign
lamb
Everyday
By Karen Martini
Pan Macmillan
RRP $39.99
is availably to Aussie
Farmers Direct customers in VIC, NSW and
SA. Choose from rump roast, sirloin or
marinated lamb shanks*.
ingredients
For customers located in Perth and its
surrounds, you can savour lamb supplied
by our premium West Australian lamb
producer, Valley Spring Lamb, with rump
roast, marinated lamb shanks and sirloin
available at Aussie Farmers Direct.
* marinated lamb shanks not available in SA.
The pure lamb genetics and natural feeding
regime of lush pastures, clean water and air,
create the tender texture and mild flavour
that is a hallmark of Sovereign Lamb.
Sovereign Lamb is committed to preserving
the farming land with sustainable farming
practices to ensure longevity for future
generations. Given the rich history of rearing
Preparation
30 mins
why lamb is
good for you
Lamb contains loads of essential nutrients
that our bodies need. It’s great as a source
of vitamin B12 (to aid the nervous system),
zinc (for the immune system) and of course
protein (the magic element that keeps
you feeling satisfied for longer). It also
contains iron (for energy and peak brain
performance) and actually provides twice as
much iron as chicken or pork, and six times
more than fish. Aussie lamb is lean and low
in cholesterol compared to other meats. An
85 gram serve of a grilled lamb leg steak
provides 26% of your daily iron needs, 33%
of your daily zinc needs and 108% of your
daily niacin needs.
28 |
Cook
2½ hrs
Serves
6
sticky honey &
cinnamon lamb
shanks
Karen Martini’s new book ‘Everyday’ offers an inspired selection of
recipes that are begging to be added to your everyday repertoire.
This one is so easy to prepare; the slow cooking and fragrant spices
create a beautiful hearty meal that will fill your house with the most
incredible aromas. Serve with rice or some creamy mashed potato.
ml extra virgin olive oil
100
6 lamb shanks, knuckles removed and
French trimmed
salt flakes and freshly ground black pepper
3 celery stalks, thinly sliced
2 carrots, peeled and cut into chunks
1 brown onion, sliced
10 garlic cloves, peeled and crushed
8 thyme sprigs
3 rosemary sprigs
2 cinnamon sticks
2 tsp ground allspice
3 small red chillies, split lengthways,
seeds left in
2 sweet potatoes, peeled and cut
into chunks
2 desiree potatoes, peeled and cut
into chunks
2 tbsp tomato paste
3 1/2 tbsp honey
2 L chicken stock
method
1Preheat the oven to 170°C fan-forced (190°C
conventional). Heat the oil in a heavy-based
flameproof casserole over high heat, add
the lamb shanks and cook, turning so they
brown all over. Season well with salt and
pepper. Remove the shanks from the pan.
2Reduce the heat slightly, add the celery,
carrot, onion, garlic, thyme, rosemary,
cinnamon, allspice and chillies to the pan,
stir and cook for 15 minutes. Return the
shanks to the pan and add the remaining
vegetables, the tomato paste and honey.
3Pour in the stock, bring to the boil and
simmer for 4 minutes.
4Seal with the lid and place in the oven
for 2 ¼ hours.
5You’ll know it is ready when the meat of the
shanks is just falling from the bone.
Reduce the sauce if necessary.
| 29
What it
takes to
make a
good egg,
perfect.
farmer
the
best laideggs
Aussie Farmers Direct makes a commitment to not
sell eggs from caged farms. Our egg farmers have
been selected for their sound animal husbandry
practices and their cutting edge processes. It is
not only important for the welfare of the hens,
but we think you can also taste the difference.
One of our egg farmers is the Jones Brothers,
located near Orange in regional New South
Wales. This family has been farming eggs
for three generations, and their chickens
could not be in better hands. Fondly called
the ‘hotel on the hill’, state-of-the-art barns
house these chickens, complete with climate
control systems. They can freely roam,
perch at their whim, flap their wings and
get in some daily exercise. Surrounded by
vineyards, orchards, grain fields and rolling
hills, it’s a peaceful place.
Water is always within reach and the chicken’s
diet is on the gourmet scale. Over 20 different
ingredients are grown under the close
supervision of the Jones family. We wouldn’t
want to eat the same thing 365 days a year,
and neither should these chickens, so their
feed is ever changing to achieve the best
nutritional balance. The feed is precisely
measured and blended within the family’s
own mill to ensure they have a well rounded
and balanced diet - what’s more they know
what is in the feed.
The Heart Foundation suggests you can
enjoy up to six eggs a week as part of a
healthy balanced diet. Just one egg provides
more than 10% of the recommended dietary
intake (RDI) with over 11 essential vitamins
and minerals such as iodine, selenium, iron,
and folate and vitamins A, B1, B2, B12, and E.
So, we think you should get cracking!
the perfect
poached egg
Poached eggs aren’t just for breakfast. They
are heavenly matched with smoked salmon,
delicious atop chargrilled asparagus with some
Farmers Lane bacon, and the crowning glory
on many a Caesar salad.
The absolute key to the perfect poached
egg is the freshest of fresh eggs. Then all you
need is salt, and to follow these simple steps.
1
Bring your kettle to the boil
2Fill a wide fry pan with the boiling water
and bring to a simmer over medium
heat, adding a pinch of salt.
3
Crack one egg into a cup, then gently
add it into the water. Repeat with the
remaining eggs. Be sure not to overcrowd
the pan or allow the eggs to touch.
Soft poached egg: cook for 2 mins
A medium egg: cook for 3 mins
A firmer egg yolk: cook for 4 minutes
4Carefully remove from the pan and place
onto strong kitchen paper to dry, before
gently flipping onto your plate to serve.
At Jones Brothers Family Farm, we are a third
generation family of farmers. We pride ourselves
on producing the best quality eggs in Australia.
standards of food safety. We manage the whole
process from go to whoa. It is the combination
of these elements that creates a perfect egg that
We produce our own feed, which we mill ourselves. tastes superb; something that we are immensely
proud of.
We care for our chickens and house them in
specially built barns for maximum comfort and
Eggs from the Jones Brothers Family Farm are
welfare, this allows us to maintain the highest
now available at Aussie Farmers Direct.
| 31
fruit & veg
when
life gives
you lemons
lemon delicious
pudding
Preparation
10 mins
Over the past few weeks our farmer, Brian, has started plucking the fruit from his lemon orchard, which spans
almost 30 acres. Located in the citrus heartland of the Sunraysia district, about 60 kilometres south of Mildura,
Brian has been growing lemons for almost 30 years. His supply will see us through until early November.
Brian’s variety of choice is the Lisbon lemon. A very hardy plant that bears a lot of fruit during its season,
it is the most commonly grown variety in Australia. It’s cherished for its perfect, elongated shape and
thin, smooth skin. Importantly, it delivers a lot of juice!
We all have a pretty solid morning routine;
it’s an important ritual that helps set us
up for a positive day ahead. Many people
swear by a cup of warm water with the
juice of half a lemon the minute they get
of bed and plod their way to the kitchen.
Why? Here are five good reasons why.
Serves
12
Stephanie
Alexander
ingredients
1. an immune boot
2 lemons
60 g butter
1 ½ cups castor sugar
3 eggs, separated
3 tbsp self-raising flour
1½ cups milk
Practically exploding with vitamin C, lemons are at the forefront of the
fight against colds and ‘flu. Lemon also helps the body absorb iron,
another critical nutrient for a robust immune system.
2. for pH balance
Too much acid in your body can be inflammatory. Diseases don’t stand
much of a chance of surviving when your body is well alkalized, and
lemons are great at helping to correct the pH balance in your body.
method
3. to manage appetite
Preheat oven to 180°C and butter a
1 litre oven proof basin or serving
dish. Zest 1 of the lemons and
juice both. In a food processor,
cream butter with zest and sugar,
then add egg yolks. Add flour and
milk alternately to make a smooth
batter. Scrape mixture from sides of
processor bowl and blend in lemon
juice. Transfer to a clean basin. Whisk
egg whites until creamy and firm
and fold gently into batter. Pour
batter into prepared basin. Stand
basin in a baking dish and pour in
hot water to come halfway up sides
of basin. Bake for 1 hour. Allow to
cool a little before serving. Best
served with pouring cream.
Lemons have a good dose of pectin fibre, which helps reduce hunger
pangs and makes you feel fuller. When you’re feeling like that, reaching
for a packet of chips or a chocolate bar for a desperate pick-me-up won’t
happen as often, which means fewer poor food choices.
4. to clean and digest
High in vitamins and minerals, lemons are great to aid digestion, cleansing
the bowel by flushing out waste more efficiently. They also stimulate
gastric juices, which aid digestion. These attributes mean lemons can also
help with symptoms of indigestion, heartburn and bloating. 5. for skin repair
Lemon juice can help purge toxins in the blood, which does wonders
for your skin. It’s antioxidant properties are also said to help combat free
radicals, which are partially responsible for those pesky signs of aging.
32 |
Cook
60 mins
This is a classic and, in
many families, the ultimate
pudding - the golden sponge
topping hiding a creamy
lemon sauce. Lemon Delicious
belongs to the era when a roast
was invariably followed by a hot
pudding. Making two dishes
rather than just one would have
been seen as a sensible way
of utilising the heat from the
oven. This recipe comes from
Stephanie Alexander, and her
website stephaniealexander.
com.au, which now houses
a collection of 25 of her most
popular recipes.
At Aussie Farmers Direct headquarters at the
moment, our life is actually pretty full of lemons, as
spring marks the official start of the lemon season.
ffive reasons
to pucker up in
the morning
recipe
| 33
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inspire
inspire
Libby is an ambassador for RUOK? Day (11th September 2014). It is an organisation that focuses on
suicide prevention, aiming to encourage all of us to reach out and ask ‘are you ok?’ to anyone who
may be struggling with life. Having had her own experiences of living with depression, Libby knows
first hand how conversations with the people close to you can make a difference.
what has been the highlight of
your career so far?
lost and I didn’t know what else I could be. It
was incredibly confronting and challenging.
Anytime I’ve had the opportunity to
represent my country has been a huge
highlight. The 2007 World Championships
were absolutely incredible - not only because
I won five gold medals there – but because I
married my husband the following week.
My individual dream came true in 2008 at
the Beijing Olympic Games where I won
the 100m Butterfly.
can you describe how you felt?
what has been your proudest
achievement?
In sport, it’s hard to go past Olympic gold,
and I was lucky enough to win four. Outside
of sport, I am currently doing a Bachelor of
Communication/Bachelor of Business and
topped my class in Accounting last year,
which is hilarious and awesome because I
was never good at maths, so I’m particularly
proud of that one!
who most inspires you and why? I draw inspiration from lots of things around
me to be honest. Coming from sport, I draw a
lot of inspiration from athletes, but also from
family and friends because I’ve seen their
struggles and triumphs, which inspires me too.
libby
trickett
at what point in your career did
you start to experience problems?
Libby Trickett first swam her way into Australian hearts back in
2004, quickly becoming as famous for her beaming smile as she
did for her record-breaking swims. Her vivacious, girl next-door
personality is a stark contrast to the fierce determination she
demonstrates the moment she hits the pool.
36 |
I first had a period of being ‘down’ in 2007. I
had such a high at the World Championships,
followed by my marriage, so there was going
to be a natural low after that. However, Luke
and I got heavily criticised about our wedding
and ‘selling our story’ to a magazine. This really
upset me and I had a couple of months of
feeling very out of sorts. My main episode of
depression was in 2010 and this happened
after I retired from swimming and felt really out
of control. My identity as a swimmer seemed
Overwhelmed. Out of control. No sense of
who I was, or who I wanted to be. I felt lost,
frustrated and really, really sad.
how did your friends and family
help you?
They were there for me. Particularly my
husband Luke, who was there for me
completely. It was challenging for all of my
relationships but I believe it has only made
most important thing in a person’s recovery
because they start to believe that someone
truly cares for them and will always be there
to support them.
what are your plans for the future?
I am mainly focusing on my studies at the
moment. I injured myself late last year, which
required surgery. Rehabilitation has been
tough and it means I can’t compete at the
World Championships this year, which was
very disappointing when I found out. But I’ve
realised that no matter how much you plan
or think you’re in control, life tends to throw
The RUOK? Day national day of
action is on 11 September 2014. For more
information head to ruokday.com.
them stronger now. Getting phone calls
from my friends really helped as well. These
conversations were hugely helpful. It felt like I
finally opened up completely with everyone
and I allowed myself to voice frustrations and
what I was feeling. If I was angry or hurt, I
found by talking about it constructively with
my family and friends I was able to release
those feelings and no longer hold on to them.
what advice would you give to
someone who wants to connect
with a friend with depression,
but is unsure of how to start
the conversation?
Ask simple questions like ‘are you ok?’, ‘I’m
a bit worried about you, because you don’t
seem yourself’ or ‘can I help in some way?’.
But what’s really crucial is that even though
the questions are simple, you have to be truly
present with them and really listen to what’s
going on. Sometimes just being ‘there’ is the
you curve balls from time to time and you
have to just roll with it. So I’m rolling with life
at the moment and seeing what happens.
what’s for dinner tonight? On the table tonight will be a traditional,
delicious family recipe of minestrone soup.
Our Aussie farmers are one of the most
at-risk groups for depression and suicide.
You can help by donating just $1 to our
AussieFarmersFoundation.org.au
whose grants support groups such as
Suicide Prevention Australia,
giving farmers much-needed
assistance.
| 37
developing
daughters&
supporting sons
What do you do when your daughter or son starts to express thoughts
of feeling ‘fat’ or ‘ugly’? How do you help your child build an objective
awareness and resistance to a body image challenge that so many of
our young people are crippled by? It’s a subject that Taryn Brumfitt,
Founder of Body Image Movement, is passionate about, and she now
dedicates her life to helping create awareness and self-acceptance.
#Broken #ihatemybody #fat #thighgap
These were the words that a 17-year-old girl used to describe her body
recently on the social media platform, Instagram. A heartbreaking
photo of her painfully thin legs accompanied the words. I read some
of her posts and comments to get an understanding of why she felt
this way and discovered the reason she felt ‘broken’ was because
she wasn’t thin enough. She hated her body. Sadly, this girl is not
alone. The world is currently facing a body hating and body-shaming
epidemic, and it is driving up the rates of eating disorders,
depression and anxiety amongst our young children.
As the Founder of Body Image Movement, I read and hear
stories every day that are filled with sadness, girls
as young as three thinking they are fat, sevenyear-old boys who are dieting, and so many
stories of teenagers describing their lives as
unbearable because they hate what they
see in the mirror.
So what can we do?
The mother in me wants to scream to my
kids, “Right, everyone pack your bags, we
are heading into the country and we
will live off the land, there will be no
electricity or communication with
the outside world and I will farm cotton, so I can wrap you up in it every
day and protect you - my beautiful angels.” But that wouldn’t work…
because there would be anarchy from my seven, five and four year olds!
Basically, what we do need to do is help our children to build a
resistance to the harmful messages they see in the media so that the
messaging doesn’t infiltrate their minds or their values. We need to
arm and protect our children by creating a solid foundation at home,
which encourages self-respect, self-esteem and body pride.
- Taryn xxx
wellbeing
teach
What to do when your daughter or son
asks, “Am I fat?” Body Image Movement proudly works
alongside Clinical Psychologist Dr Emma Johnston, and together we
present regular seminars called “Developing Daughters Supporting Sons”.
At one of our recent seminars a very distressed Mum asked us what her
response to her daughter should be when she asks her “Am I fat?”. Dr
Johnston addresses this very common question with a three strategy
approach; what we say, what we do, what we believe (family values).
What we say: Do not reassure. Reassuring your child that
they are not fat firstly adds to the judgment that fat must be bad and
therefore avoided at all costs. This can perpetuate fat stereotyping
that is pervasive in society. Additionally, reassuring can set up an
unhealthy focus on physical appearance. It can also set up a lifetime
need for appearance-based reassurance, which is a sign of body
image problems.
celebrate
the joy of food. Eat
mindfully, eat together and
discuss how food can fuel
your body to feel good
from the inside out.
ditch
the scales - a number
on a scale doesn’t define
your health or your
worth.
your children that
their bodies are NOT an
ornament but rather
a vehicle to their
dreams.
What you
can do in your
home to encourage
your children to
have a healthy and
positive body
image.
ban
focus
on health and
wellness, not weight
or beauty ideals.
emphasise
your child’s strengths
- kindness, humility,
intellectual abilities
and resilience.
fat shaming and diet
talk within your home.
Enforce a zero tolerance
on body related
‘teasing’.
Instead of reassuring, focus on talking to your child about what their
body can do. Ask them (in an age appropriate way) if their body
allows them to play, run, dance, keep up with their friends, play sport,
ride a bike, do gymnastics etc. If so, their body is perfectly doing what
it is designed to do!
Do not talk about fat in relation to yourself or anyone else. Listen to your
child to see where this statement has come from.
Engage in some mindful activities with your child, such as being
aware of the birds in the park, or walking barefoot through grass.
What we do: Demonstrate physicality with your child by
engaging in physical activities with them that are fun and rewarding.
This emphasises the point that the body is a vehicle, not an ornament.
What we believe: Reflect with your child on family values
around not classifying bodies as fat or thin, but rather focusing on
whether our body is allowing us to do what we want it to do.
the power of an embrace
During the months of May and June I ran a crowdfunding campaign to create a documentary film called
‘Embrace’ to more deeply explore body image with the
ambition to create positive global change. I set a goal to
raise $200,000 to make this documentary a reality. Well,
I was completely blown away. Not only was this goal
reached, it was hit right out of the ballpark. Nearly 9,000
people from places as far as Brazil and Iceland pledged
their money, and together raised over $330,000! We
had support from people the likes of Ashton Kutcher,
Rosie O’Donnell, Zooey Deschanel and Ricki Lake. I
was up in the middle of the night giving interviews on
major news stations around the world. The response
was beyond extraordinary, immensely humbling and a
clear indication (as if I needed it!) this it is something the
world is looking for. We’ll keep you posted!
Join the Movement!
Online at BodyImageMovement.com.au or Facebook. See some
of Taryn’s tips on the Aussie Farmers Direct You Tube channel.
40 |
| 41
foundation
over one million
reasons to celebrate
when reading
is a gift
An Aussie Farmers
Foundation Hero Grant
When the Aussie Farmers Foundation selects
relevant projects and organisations to support,
part of the criteria is to ensure the grant can
deliver a long-term impact. In 2012, Volunteers
for Isolated Students Education (VISE) received
a grant from the foundation, and the positive
impact of this grant will be felt for years to come.
It’s why we call it a ‘Hero Grant’.
VISE is a volunteer organisation which pairs
retired teachers with families in remote areas
of Australia. Volunteers stay with a family and
give the student one-on-one tuition alongside
the student’s normal schoolwork with Distance
Education (School of the Air).
Last year, 80-year-old retired teacher Brian Stuart
took a 36-hour long journey involving trains,
cars and a plane to get to the far northern
reaches of the Northern Territory. It was there
where he helped change a little girl’s life.
Congratulations to our Aussie Farmers Direct customers who add a donation to our Aussie
Farmers Foundation when they place their order. Thanks to your generosity, the Foundation
has just granted its one-millionth dollar to initiatives across Australia. That’s right. We have now
distributed over $1,000,000 in grants to rural and regional communities, as part of the
Aussie Farmers Foundation program!
The 2014 mid-year funding grants have just been announced and form part of this significant
milestone. Here are two of the 2014 organisations that are part of a group of very worthy recipients.
royal flying doctor service
Royal Flying Doctor Service (Queensland
Section) runs 20 Health Field Days each year to
improve health outcomes for people living in
some of Queensland’s most vulnerable rural
and remote communities. This grant will fund an
additional Health Field Day, providing a medical,
child health and mental health clinic for the Millungra
Station community, north of Julia Creek. This area was drought
declared in early 2014.
queensland
$9,525
victoria
the camperdown & district
community house inc.
$10,621
Situated in the same community as the
Camperdown Dairy (see our cover story
this issue), Camperdown Community house
operates as a rural agency for Victorian Food
relief and is a proactive, caring place for the
local community. Funds will enable a solar system
to be installed to reduce the escalating power costs to run
the freeze and fridge for this vital food agency.
For more information on other 2014 grant recipients across
Australia visit AussieFarmersFoundation.org.au
42 |
foundation
If a child has complex reading difficulties at
the start of their school years, it only gets
exacerbated and harder the older they get.
An Aussie Farmers Foundation grant in 2012
enabled eight volunteer tutors to spend a
week in Canberra undertaking a specialised
reading course, to assist children at Years 1 and
2 with such reading challenges. Brian was one
of these volunteers.
The training provided Brian with important
insights that he was able to apply in helping
Amy Shilling. Now seven years old, Amy
lives six hours south-east of Katherine at
Leila Creek Station, with her sister Jessica
and parents Christa and Chris. The closest
neighbours are over 100 kilometres away
and Chris is often absent for days at a time
with work. Christa runs the household and
business administration, as well as oversees
the education of both daughters. Further
home assistance is important to supplement
the School of the Air, and as Christa was
concentrating on Amy’s challenges, it meant
Jessica’s education was being compromised.
another six weeks to focus on her writing in
order to achieve full potential for her age. Brian
will be returning in September 2014 to help
make this happen.
Cue Brian. Each day, for six weeks, Brian would
help Amy with schoolwork for seven hours,
then spend a further 90 minutes on her reading.
“Brian and Amy connected first up, and by jeez
she came through in leaps and bounds. He’s
great value,” says dad, Chris.
Mike Stock is CEO of VISE. “Brian has such
incredible patience with kids who are battling.
He has a real knack of getting them to read and
enjoy it. Brian also has macular degeneration,
wears strong glasses and uses a magnifying
glass, which makes his work even more
impressive,” says Mike.
Mike received an email recently from Christa: “A
big heartfelt thank you to VISE for the difference
you made to Amy’s ability to read.” This was
accompanied by a letter, from the Hon. Adam
Giles MLA, Chief Minister of the Northern
Territory, and a copy of the Chief Minister’s
Literacy Achievement Award, awarded to
Amy for “Most Improved”; further recognition
of the power of the VISE program.
It is easy to see how the teacher becomes
part of the family. As Brian
left, he gave Amy selfaddressed envelopes to
encourage her to stay in
touch and, importantly, to
practice her writing. She
sends regular notes with
hand drawn pictures. Brian
has now spent two stints
with Amy, and she needs
Amy's reading - before and
after Brian's assistance
These initiatives and others across Australia need the support of the Aussie Farmers
Foundation. We are inundated with requests each year. When you are next online or
speaking to one of our representatives, please add $1 to your weekly or fortnightly order
and be part of Supporting. Country. Australia. Visit AussieFarmersFoundation.com.au.
| 43
fundraising
franchising
the golden winner
of our moosic comp
i love
being a
Schools around Australia recently
competed in the Aussie Farmers Direct
National ‘Moosic’ Competition,
for a chance to croon with Aussie
music legend John Williamson.
But it was students from a
primary school in the 'sunshine
state' that shone the brightest,
and they have just been
announced as the winners.
Name: Colin Lambert
Area: South West Adelaide
It is just as well Colin is
quite a social bloke who
loves a chat. Otherwise, his
career change from plumber
to produce supplier, as an
Aussie Farmers Direct milko,
might never have happened.
Congratulations to Golden Beach State School for winning
the Aussie Farmers Direct National ‘Moosic’ Competition.
Located right near the beach on Queensland’s Sunshine
Coast, the school has a focus on arts and cultural activity and
this passion certainly came through in the students’ competition
entry. As part of the process, these budding musicians were
required to shoot a music video of John Williamsons’ anthem
to Australia, ‘Island of Oceans’. The video was posted on
Facebook and the school community voted for the best
video. The video with the most Facebook ‘likes’ was
deemed the winner, and there was clearly a lot of ‘like’
for the winning Golden Beach State School rendition.
Over a cup of tea, a good friend was lamenting the fact that Aussie
Farmers Direct wasn’t available in her area in South Australia. It just so
happened that Colin was looking for a change in vocation, and was
interested in pursuing a franchise business of some kind. He attended
the Aussie Farmers Direct franchisee conference last year, and was
inspired by what the business stood for. The South Australian team made
him feel really welcome, and the process of becoming a franchisee
was seamless; it made perfect sense for Colin to get on board.
It has been six months now, and already he delivers to some 500
customers. That might sound like a busy schedule, but what Colin
particularly loves about the role is that it actually gives him more time
with his wife Clare, daughter Lexie (3 years old) and son Braxton (2).
Aussie Farmers Direct Sunshine Coast milko, Ron Macaulay,
was on hand with the much-loved Aussie Farmers Direct
mascot, Mootilda, to present the school with a cheque for
$5,000. School principal, Greg Ferdinands, was delighted with
the win, and said he will be using the funds to purchase new
resources for the school’s music program.
Colin operates his rounds during the day, which means he gets to
meet many of his customers and relishes the chance to get out and
about in the community. Having emigrated from the U.K five years
ago, this social aspect is really important.
John Williamson himself was proud to support the competition. “I was chuffed that
Aussie Farmers Direct chose my song for this competition. A huge congratulations
to the Golden Beach State School. I’m hoping to get there sometime in the next few
months to sing the song with the students involved in the winning entry,” said John.
He also loves the sense of achievement and the difference that Aussie
Farmers Direct makes in so many of his customers’ lives.
“Recently I asked a particular customer if he was enjoying our service,”
recalls Colin. “He admitted that he and his wife had never bought
fruit and vegies as they considered themselves lazy shoppers! But
since using Aussie Farmers Direct they had embraced a completely
different lifestyle of healthy eating, consuming a large amount of fruit
and vegies, which they had never done in the past. This was a pretty
simple, yet powerful, result.”
Become your own boss today!
healthy eating. healthy fundraising
For six years now, over 2,000 registered fundraising participants across Australia have helped over 1,800 local schools, sporting
clubs and community groups through the Aussie Farmers Direct Fundraising program, donating more than $900,000 to worthy
local initiatives. And all you need to do is shop at Aussie Farmers Direct. For more info head to AussieFarmers.com.au/Fundraising.
44 |
“We’ve made some valued friendships with our customers. One of
them makes fantastic pickled onions and is happy to give me the odd
jar to try. During summer on a very hot 42°C day, one of my customers
invited me in for a cold beer. I had a few more deliveries left to do, but
when I was done I headed back to join this lovely family for a drink and
a few snags from the barbie. These are the kinds of experiences that
make this job so unique and special,” says Colin.
Join our growing family and you could share in the rewards
of one of Australia’s fastest growing franchise businesses
(BRW Fast Franchisee 2012 and 2013).
To enquire about becoming an Aussie Farmers Direct milko,
visit AussieFarmersFranchising.com.au.
| 45
travel
travel
australia’s best family farm stays
Australian farm stays offer the chance for urban families to get up close and grubby
– or tastefully arms-length – with the nation’s producers.
Rolling green hills, the early morning crow of a zealous rooster, fresh country air and the thrill
of collecting freshly laid eggs are part and parcel of the farm stay experience. In an increasingly
urbanised and technology-reliant world, taking time out on a farm holiday helps families
disconnect and rediscover the joys of outdoor living.
Embrace your inner farmer at our pick of Australia’s
best farm stays, perfect for families.
rawnsley park station, sa
Owned and managed by fourth generation Flinders Range residents, Tony
and Julieanne Smith, this remote, once-struggling sheep station is today
an award-winning tourism venture. Located on the southern side of the
incredible Wilpena Pound (4½ hours from Adelaide), Rawnsley Station
runs 2000 sheep. There’s a mix of eco villas (with a nifty retractable
ceiling), motel, caravan and campsite accommodation, while Rawnsley
Homestead is a restored, 1950s’ stone farmhouse complete with private
pool, two king-size bedrooms, campfire and outdoor shower. Activities
include 4WD tours, mountain biking, bush walking, scenic flights over
Wilpena Pound and sheep shearing demonstrations in school holidays.
From $140 a night, eco villas from $390 and Rawnsley
Homestead from $530 a night (minimum two-night stay).
royalla, nsw
Visit rawnsleypark.com.au.
This luxury, working farm with bucolic views over rolling hills to
the ocean beyond is ideal for urban families wanting to play at
farmers but not willing to forgo creature comforts. Located just
outside Robertson in the NSW Southern Highlands (where
‘Babe’ was filmed), birds flit, sunlight filters through large
botanic garden-like trees, sheep and cattle contentedly feed
on lush green grass. The late 1800s farmhouse features a
French dining table for memorable meals, cosy fireplaces,
two luxurious bathrooms with heated floors (one with an
Italian wooden bath), a children’s room and an incredible
country kitchen.
myella farmstay, gladstone, qld
Promising to leave you stiff, sore, dirty but happy, Peter
and Olive Eather have run this authentic farm stay since
1993. The 1000-hectare cattle property offers horse
and motorbike riding, 4WD farm tours, home cooking,
campfires, red dirt and mucking in and feeding the
animals or milking the cows.
The main Farm House sleeps 10 and is priced from $1700
for the weekend; $600 for the Om Barn, sleeps two (or four
with extra bedding); $500 for the Loveshack, sleeps two.
An hour’s drive inland from Gladstone; Myella’s
accommodation is simple but clean. Self-drive packages
including meals, accommodation and farm activities are
$180 per person; camping costs $25 a night. Visit royallafarmstay.com.au.
Visit myella.com.
tuppenny farm, heathcote, vic
This gorgeous two-bedroom farm stay in central Victoria harks back to
simpler times and offers the chance to experience country life in a
rustic fibro farmhouse straight from the pages of ‘Australian Country
Style’. The whimsical farm is home to six friendly goats, black-faced
dorper sheep, including wee lambs, and two shy alpacas.
pump hill farm cottages,
pemberton, wa
Uninterrupted views over a misty green valley and
majestic karri forest, cosy fires, fresh country air and
morning hay rides feature at this family friendly farm
stay in the picturesque town of Pemberton, southwest Western Australia. Guests can join in each day
to help feed the menagerie of farm animals.
There are gumboots to use, pencils and crayons for
spontaneous artwork and nostalgic items like old books,
a dollhouse, wooden cradle, vintage postcards and
hand-me-down furniture.
Accommodation is in one, two and
three-bedroom rammed earth and mudbrick
cottages, priced from $93 a night.
It’s so quiet at night that you’ll sleep like logs under a blanket
of stars clearly visible in the cloudless country skies.
Tuppenny Farm sleeps up to six people plus
there’s a cot for a baby, from $150 a night.
Visit pumphill.com.au.
Visit airbnb.com.au/rooms/893965
46 |
| 47

Spring 2015 - Aussie Farmers Direct

Transcription

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