December Wild Flowers

I had forgotten how much of a paradise playground the New South Wales South Coast is for foragers during early summer. Or perhaps my eyes have never been quite as open and glued to the car window as they are now. But it seems that everywhere, from the heathlands to the seashore, wild flowers are abundant and full of native splendor. There are creamy paperbark flowers and even creamier ironbark blossoms. There is a lighter, brighter summer blooming wattle and plenty of native tea tree myrtle in crisp white and bright pink. There were Geraldton wax flowers that also came and went, although I didn’t get to photograph them. I just sat them in little vases around the house and marveled at their teeny tiny five petal perfection and sweet honey smell, instead. There have been plenty of non natives too. Queen Anne ’s lace, wild fennel and Scotch thistles are road side and ready, bursting with their own sort of weed like beauty. And all these florals, Australian and not so Australian, have graciously arrived just in time for the festive season - to deck the halls with plenty a bloom filled swag, wreath and garland.

It seems that once a forager, an obsession sets in and you can’t seem to stop the search. You’ll always find your eyes out the window, looking for a burst of colour or brightness that wasn’t there before. The hunt is always on, to fill the car and then the house with natures complimentary and honeyed gifts - a reward always so great. The foraging seasons are fleeting and before you know it, it’s December and the eucalyptus blossoms are out. Time is fleeting too. What happened to October and November, I’ll never know. But I sure am glad it’s December and that I'm surrounded by plenty a creamy bloom. Time now to forage into the new year.

Happy holidays everyone. 

photo 1 + 2 - tea tree / native myrtle (leptospermum)
photo 3 + 4 - ironbark
photo 5 - wattle + argyle apple (eucalyptus cineria) 
photo 6 + 7  - paperbark
photo 8 - ironbark

All photos taken at the beautiful South Coast country retreat - THE COTTAGE kangaroo valley

Back to Spring - Baked Eggs

There’s been a little radio silence here these past few weeks… I hope you’ll forgive me for that! I have been gallivanting - back to the States. I travelled back ‘home’ to Florida to see our two dear friends marry, to finish off the photography for a book project and to visit all my most missed southern spots and people in between. So many great cities and towns and long drives to get there, so much seafood and grits and long sticky summer days…

I will write more, I promise that. But although I am home to NSW on the South Coast again, my gallivanting hasn’t stopped yet! There is just too much to write and too little time, so I am just going to leave you with this: An early spring morning of baked eggs, blossoms, cozy jac + jack cashmere jumpers and sweet, sweet September rain. OH! Spring! It’s so nice to see you again!

This baked egg recipe is the very best in-between gallivanting, last minute whip up kind of dish. For brunch, with coffee or for dinner with wine. Full of spring time fuel. The last of last season’s beetroot leaves (feel free to substitute any greens you like here) and the first of this seasons Ewes milk cheese from Pecora Dairy, just over the hill (keep an eye here for a visit later this month!).

I’m off now to re-pack again ready for a drive north with Taj the dog - for a very exciting workshop, a birthday, a Slovenian aunt and a visit to see mum. Eating these baked eggs for dinner. Ignoring the jet lag. Opening a bottle of wine. Oh, yes. 

Baked Eggs with Beetroot Leaves and Sheep Cheese

Serves: 2
Prep time: 10 minutes
Cook time: 15-20 minutes

6 free range eggs
1 cup loosely packed beetroot leaves (or other dark leaf greens such as kale or swiss chard)
100g soft sheep cheese (I used Pecora Dairy’s Bloomy White in Ash) 
2tbs extra virgin olive oil
100ml pouring cream
flaked sea salt and freshly ground pepper to taste

Pre-heat oven to 180°C / 350° F and grease two ramekins or small oven safe bowls with a little of the olive oil.
In a small bowl, mix together oil, cream and a pinch each of salt and pepper. Evenly pour the cream mixture into the two baking dishes. Divide the leaves into the two dishes and gently toss in the cream mixture. Dot around small pieces of the sheep cheese. Finish by gently cracking three eggs into each dish.

Bake in the oven for 15 minutes for a soft baked egg or 20 minutes for a hard baked egg, or until eggs are cooked to your liking.

Enjoy with buttered sourdough toast. 

All photos were taken at THE COTTAGE Kangaroo Valley. Pink cashmere jumper by Jac + Jack. 

On the Cusp - Bircher Muesli

I don’t know what the opposite of Indian Summer is. But I know that it is here.  It is September, just. Spring looms, yet winter loiters a little. We are on the cusp.

The crispness is drifting out. You can hear it in the birds and the mower that hums in the distance and the blow fly stuck in the cobweb. The sun sits higher, things are drying faster and the rain is back. A new liveliness fills the air. You can still buy seasonal oranges, and apples continue on strong. However freshness begins to fill the market stands. The greens are greener. Lighter. We snack as we tend the garden and it becomes empty as the last of the root veggies are pulled. Windows are being opened during the day, and staying open longer too. We are braver, stepping outside with more playful toes and sometimes without shoes. Golden wattle is out, in its fullest strength. Natures true invitation to spring. In the evenings, the air is still cool. A fire is lit, despite the dwindling wood pile.
The mornings are getting easier too. We wake with the sun instead of before it. Our start feels natural. Brighter.

A little extra help to get out of bed is knowing that breakfast has been half prepared the evening before. Food fit for this cusp. Overnight oats with oranges, apples and local dairy. The sweetest of sweet morning comforts and my current daily favourite - Bircher muesli.

My recent visit to The Pines dairy farm made me ever so keen to find the perfect recipe for their creamy non homogenized milk and natural set yogurt. I believe this is it. Oats soaked in kind, well loved cows milk and fresh orange juice. Fittingly livened up the next morning with creamy natural set, cultured yogurt, grated granny smith apple, some nuts and seeds and some pure maple sweetness. It feels like eating pudding for breakfast. But better. Well suited to these mornings where winter playfully clashes with spring.

Bircher Muesli

Serves: 2
Prep time: Overnight (min 4 hours)
Cook time: 5 minutes

1 cup thick rolled oats
100 ml non homogenized milk
100 ml fresh orange juice (approx. 1- ½ oranges)
8 tbs plain, unsweetened natural set yogurt
1 granny smith apple, grated
1 tbs flaked almonds
1 tbs pepita seeds
1 tbs maple syrup

The night before, soak the oats, milk and orange juice together in a bowl (minimum 4 hours).
The next morning, stir in the yogurt, apple, almonds, pepitas and maple syrup. Stir well until combined. Divide between two bowls. Serve in bed (or wherever) with a pot of breakfast tea. 

All photos taken at THE COTTAGE Kangaroo Valley.

The Pines Kiama

ingredient profile
n: cows milk
l: kiama, nsw
s: year round

Interview with dairy farmers: Mahlah + Kel Grey

From calf to glass, how long does it take to produce milk?
We hand-rear our calves for approximately 6 months until they’re weaned off milk and continue with pasture feeding. Most heifers can start breeding from 15months of age but we generally wait till they are 20months before putting them in calf (either by Artificial Insemination or by running with our Bull). They have a similar gestation to humans, around 9-10months, and once they have calved they being their first lactation cycle. For the first 5-10 days their milk is called Colosturm and we make sure that the calf gets the full benefits of this important milk. Once the colostrum has transitioned to regular milk, it is included in the bulk tank. We milk the cows twice a day and the milk is generally pasteurised in the morning and on the shelf that afternoon!! So approximately 3 years before we get milk from a cow that we have bred.

Where in the world do Holstein Friesian cows like to graze and when in their milk in season?The Holstein Friesian Breed originated in Northern Europe – namely the Netherlands, Holland and Germany. The breed itself is very adaptable – being popular all over the world including Europe, America, Africa, Australia and New Zealand. They do well wherever they can access good quality fresh pasture and the milk will often taste different depending on what grasses are growing. In Australia there is no ‘season’ as we pasture graze all year round.

Something interesting about Holstein Cows that we may be surprised to learn?
They are known as the ‘Black and White cow’ but the recessive colour gene is red. We have a Red Holstein called ‘Sherry’ who comes from a famous Red Bull in America – She’s beautiful and very special!

Where did your interest in farming come from?
Kel grew up helping his Dad on the farm. He has many fond memories of being in the milking shed and around the cows. He always had it in the back of his mind that he may end up on the farm and after seeing a bit of the world knew he was ready to make a commitment to full time farming. For me, it’s the animals. I’ve always loved being around all types of animals, which led me into a career as a Veterinary Nurse. I enjoy all aspects of dealing with the cows, and still find the general wellbeing and breeding program fascinating!

As a farmer, what are your thoughts on better understanding the process and origin of our food?
It’s an ongoing struggle, across all areas of farming in Australia, to highlight the importance of supporting local, quality produce. Anytime a customer can interact directly with a farmer, it is hugely beneficial – allowing the customer to ask questions and the farmer to better understand what the public wants. To this end; social media, blogs, farmer markets, SlowFood Groups, and the support of the local food industry has begun to make a huge difference. As the demand for local produce increases, so will the number of producers! This is a win/win for the region as a whole and we would love to see the South Coast become a food destination area.

What is the best part about dairy farming?
It’s a combination of things – being your own boss, working outdoors, being around animals. There’s something that feels very right about doing a job that leaves you so bone achingly tired but in the best possible way.

The worst part?
The really wet mornings. There’s nothing nice to say about being soaked through at 4am.

What is your favourite way or recipe to enjoy milk?
Kel can never go past ice cold milk straight from the fridge – I’m a huge Pannacotta fan!

Mahlah and Kel Grey, along with Kel’s dad Garry own and run The Pines Kiama, a 6th generation dairy farm. Their 18 Holstein cows (who all have names, have sweeping views of the surrounding hills and ocean and who are all very well loved) are milked twice a day to produce hand bottled, non-homogenized and minimally processed milk on The Pines farm. The Grey family have to be some of  most dedicated and thoughtful dairy farmers around. Their commitment to sustainable and ethical dairy practices is a relief for us mindful milk drinkers out there, and their farm is a true local gem. Although it is Kel’s dream to one day make a hard, mature cheddar cheese, currently the Pines makes a range of flavoured gelato as well as cultured yogurt.  Their products can be found all around the South Coast at selected cafes and stores as well as the weekly Kiama farmers market. 

Coming soon: a recipe using The Pines yoghurt and milk.