Posts in produce
Black Gold

Abbie the truffle dog runs excitedly beneath the oak trees. She stops at a small mound of earth under a tree and gives a delicate scratch at the surface of the soil. Her handler Sue Daly looks pleased. “Another truffle,” she says. She takes out a small trowel and carefully digs around the mound with archaeological like delicacy to reveal the subterranean source of the bulge. It’s a truffle. A great big black truffle. A delicacy originally from Europe they are so valuable they are sold by the gram. Two dollars and fifty cents per gram. A decent sized piece to shave over your pasta will cost $25. 

Read More
The Fabulous Baker Women

The aroma of baking bread fills the backyard. Sweet, dark and nutty it rolls around on the breeze. In the kitchen out the back of a home in the heart of Daylesford, two women perform a much-practised dance as the knead, shape and bake beautiful looking sourdough loaves. The space is not expansive, so they have worked ways to move around each other that are almost balletic. They are Katy Bauer and Alison Wilken, the brains, brawn and passion behind Two Fold Bakehouse.

Read More
The Last of the Sausage Jedis.

Ralf Fink is a Fleischmeister. A German master butcher. Born near Dortmund in the north east of Germany he grew up around smallgoods. His father Otto was also a Fleischmeister, and they both graduated from the same academy in Frankfurt. "I was sixteen when I started my apprenticeship," says Ralf. He speaks English with a soft German accent and grammatic perfection. Clean cut and well-presented he maintains high standards.

Read More
Them’s Real Eggs

When Yandoit farmer Paul Righetti went to register the name Real Eggs for his pasture raised eggs the authorities put the kaibosh on all that. He’d been calling his eggs ‘Real Eggs’ for years but had to settle on Honest Egg Company…

Read More
produceSarah Langproduce