Our Farm

I have been officially MIA when it comes to the garlic harvest for the last two days as I joined Michael Noyce from Noyce Bros. Wine and Rita Dixon from My Father’s Table to film a feature with Mike Whitney from Sydney Weekender.  After wandering through the stunning Verdelho vineyard at Noyce Bros. Wines picking vine leaves for dolmades,.. read more →

10 Nov 2014
November 10, 2014

2014 harvest has commenced!

We are so excited that our 2014 garlic harvest is well underway.  Fingers crossed the weather stays hot and dry as we pull the garlic from the ground to dry in the sun for a couple of days before moving it to the processing shed to be top and tailed. In the meantime Dean was under strict.. read more →

17 Oct 2014
October 17, 2014

Paddock to plate cooking classes

The next exciting paddock to plate cooking class on the menu will not only feature Moore Wollombi Garlic, but also grape vine leaves from Noyce Bros. Wines.   After a visit to the Noyce Bros. vineyard to pick grape vine leaves and our paddock to pick fresh garlic you will then head on down to the spectacular gardens of the Noyce.. read more →

15 Sep 2014
September 15, 2014


  • Piglets

This week we have welcomed 69 new piglets to our family – yes 69!  After a week of anxiously awaiting their arrival they were all born within 48 hours.  There are pink piglets, black piglets, brown piglets, spotty piglets, every kind of piglet!  We just can’t get enough of them. read more →

14 Sep 2014
September 14, 2014

Meet the farmer

  • Harvesting garlic
    Harvesting garlic
  • Bert

    harvesting garlic

Today I had a wonderful opportunity to team up with My Father’s Table in a paddock to plate event.  As part of Rita’s Middle Eastern Mezza Extravaganza Workshop I had a group of wonderful people come to the farm where Dean and I were able to share our experience of growing garlic and farming.  Guests where then given.. read more →

07 Sep 2014
September 7, 2014

Spring Garlic & Rosemary Sausages

  • Spring Garlic & Rosemary Sausages
    Spring Garlic & Rosemary Sausages
  • Fresh rosemary for the sausages
    Fresh rosemary for the sausages
  • Rosemary & Spring Garlic
    Rosemary & Spring Garlic

We have such a wonderful opportunity on our property to raise a range of animals.  We have cows, sheep, pigs, chooks and turkeys.  While I sometimes struggle with the reality of ‘paddock to plate’ when it comes to meat, I really value the opportunity to know that my animals have had a ethical and happy.. read more →

07 Sep 2014
September 7, 2014

Spring Garlic Farmgate Sales 2104

After successfully plating our garlic in April this year we have been patiently waiting for the garlic to grow.  The great news is that we haven’t had to wait too long because Spring Garlic is ready for harvest.  Spring Garlic is garlic that hasn’t yet matured into a bulb with individual cloves; it looks a.. read more →

01 Jul 2014
July 1, 2014


Today we welcomed four new turkeys to the farm.  Two are for breeding and we hope to have babies in October or November.  The other two are for the plate! read more →

21 Jun 2014
June 21, 2014

Salami and prosciutto

  • Mixing the ingredients together
    Mixing the ingredients together
  • Preparing the bungs
    Preparing the bungs
  • Filing the bungs
    Filing the bungs
  • Netting the salami
    Netting the salami
  • The finished product
    The finished product
  • A traditional Italian lunch of spagetti off the bone
    A traditional Italian lunch of spagetti off the bone
  • Coppa

It is the time of year again where we take time out to make our yearly supply of salami.  Our Italian friends from Sydney join us for the day as we chop, mince, mix and fill our way through kilo’s and kilo’s of pork meat to make our lovely salami.  It is also a time for.. read more →

25 May 2014
May 25, 2014

Olives … continued

  • Oives, three ways
    Oives, three ways

A couple of months ago I picked and processed my own olives.  Whilst the process was not difficult, initially it did require a level of discipline as I tended to my olives on a daily basis.  Nonetheless after a couple of months of resting in vinegar they are finally ready to finish their journey to my plate!  Tonight we.. read more →