Fruits and Nutters

09/04/2018

We're done with the chestnits this year, but watch this space for our next endevour!
Our nuts will be back next year from late Feb to mid March with a new look and some more tasty recepies to try!

14/03/2018

Our Chestnuts are on!
We have some amazing (and HUGE... or amazingly huge, if you will) chestnuts falling this year. We've been picking them every day and getting them ready to get to you along with a couple of delicious recipes!

If you've already got your hands on some then please let us know what you did with them, share your taste experiences and top tips on what you did with your nuts!

If you haven't yet tried them please get in touch and we'll happily get some nuts to you!

And to get your all inspired here is one of our favourite recipes! (Don't forget to boil or bake them first! Let us know if you want some more tips about how to!)

Chestnut Cream With Honey & Ricotta

600g peeled chestnuts
1 tbsp honey
250g fresh ricotta
1tbsp vanilla essence
150ml cream
1 tbsp caster sugar
2 tbsp cold water
Pop your lovely shelled chestnuts in a food processor with the honey, vanilla, and a little cold water and turn it all into a smooth paste adding the ricotta and combining it all together.
In another bowl whip the cream and sugar until until you get soft peaks and fold in the chestnut ricotta. Serve immediately with fruit, as a cake topping, or on pancakes.

14/03/2018

Going Nuts...from paddock to plate...and to market!

27/11/2017

We have another le***an couple on the farm, first the goats, now the chickens!
Two of our chickens are working together to raise even more fluffy little chicks. They sat on the eggs together and now the babies hatched our epic mama duo are taking them on adventures, teaching them to look for food, and generally being fabulous mums. Freyah (the rooster and father of all 21 fluffy babies) could not give less.

07/10/2017

It's market day at Elands!
Come and warm up with a toastie and some delicious GF orange and poppy seed almond cake.
This month we're also trying out a new toastie (ohhh) called You Pizza Cheese and it's going to be delicious!

This month our toastie menu looks like this :

You Cheesy Pear - blue cheese, nutty madame cheese, sauerkraut, spiced pear quince paste, roasted peppers, caramelised onion and black pickled walnuts.

You Cheesy Swine - 3 different cheese, leg ham, caramelised onion, tomatoes and a home made mayo mustard thingy.

You Pizza Cheese - pepperoni, salami, home made Napoli sauce, jalapeño, oregano, roasted peppers, caramelised onion, olives, mozzarella, jarlsberg and tasty

We also have home squeezed (and mostly home grown) fresh juice for you!
See all your lovely faces there!

31/08/2017

Much has happened here on the farm over the last month or so but we’ve just been a bit s**t at telling you about it all.

From here on we vow to try our very hardest to keep you updated with what’s going down here in our little paradise, we will try and post pictures and videos and of cool stuff we get up to, awesome stuff and things we find and the amazing people who come and visit.

But, for now, here’s a run down of the most exciting things that have gone down in the last month-ish:

For a few weeks now we have had Crafter-noon on Wednesday afternoons. Crafter-noon is a spectacular lexeme coined by the delightful Polly. It means exactly what you expect, craft in the afternoon! For the last 5 or so weeks Wednesday afternoons have been dedicated to spending time making stuff. The first week was colouring in.
Colouring in has become a whole new movement recently, seeing all ages keeping within the lines in the name of mindfulness and a good nights sleep. Sharyn will joyfully agree that it sends you into a delightful nights sleep by engaging specific part of the brain conducive to getting your mind into the right zone for some pretty ace dreams.
Mel has been crafter-nooning with us since the start and she’s made a whole bunch of weird cool stuff, like mummified barbies painted gold, helped paint signs for the housewarming and pretty much supplied us with the vast majority of the crafty tools.
Wednesday afternoon Crafter-noon is open to anyone who wants to pop in after 2pm, bring craft supplies, food to share and, as it seems to be becoming a tradition, a bottle of bubbles would be fabulous.

We also had a housewarming, which went really rather well from what we can collectively remember. We carved out The Land of Wonder in a corner of the property near the house which is surrounded by heaps of trees so it’s pretty well protected from the crazy-town winds that had been blowing for the last few days, which meant we could have a fire. We found a big, old, partially rusted water tank in the trees so we pulled that out and built the fire inside giving extra protection from the wind and stopping small children/drunk adults getting too excited about sticks on fire.
We had so much help setting up the housewarming, all the crafter-nooners the week before came and helped us make signs, Robert and Julie made epic music happen, and Rob brought his coffee machine to treat the morning hangovers.
We do want to say a huge thank you to everyone who did anything that made the weekend lovely for everyone. All the washing up, rubbish picking (Kimberley did an amazing job of making that silly string her bitch), and plates carted up form The Land of Wonder was one less thing we didn’t have to do and could not be appreciated more. Thank you to everyone who brought us gifts too, we were very touched by the lovely things people gave us :)

The most recent update would have to the roosters.
Until a matter of days ago we had 4 roosters. Which is 3 too many. Sometimes, when everyone’s being nice to each other, the idea of keeping them doesn’t seem so bad then at about 5am we get a chorus of out of tune, out of time crowing and suddenly rooster for dinner sounds just great.
Freyah, our resident rooster, is doing ever so well not letting the 3 young upstarts get onto his ladies but the poor thing is getting a little stressed out so, one by one, we’re taking down the other three for him. If anyone wants a lovely Aracaan rooster, dead or alive, you are welcome to try and catch one :)

15/08/2017

Try this Green Tomato Chestnut Pie recipe by Chef Paul West . This recipe is from the show River Cottage Australia.

15/08/2017

What do ice-cream, flour, pork and beer have in common? In Western Australia they are all being made from chestnuts.

26/07/2017

Crafter-noon #3 is in full swing, we have colouring in, sewing (Faye's mice are coming back!), and the beginnings of clay making with clay from our dam!
Plus beer and champagne, of course :)

08/07/2017

26/06/2017

26/06/2017

22/06/2017

New sourdough recipe..... its like sucking on a lemon. NAILED IT!