Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 


Believers in traditional food preparation, ecological farming, trade without money and living a waste-free lifestyle. | We are all about thoughtful consumerism.

We produce organic, waste-free, vegetables, fruits, flowers, pastured eggs and raw milk and provide our produce directly to people and restaurants. No middle-man.

We forage wild foods, hunt wild game and hand-milk our cow.

We make long-ferment sourdough bread, raw dairy products, natural wine, pickles and preserves.

We run workshops and dinners, consult and speak about real food, traditional ecological food-raising and pre-industrial food preparation.

We love living like this and we couldn’t imagine it any other way.

Torn bread salad

Blog archive

Torn bread salad


A traditional Italian celebration of summer. 
It's coming to the end of our tomato, cucumber and basil season, so preserving as much as we can is important - but eating as much as we can is also important, because once they are gone, we won't eat any of these fresh until next summer begins. It has fresh produce, a fermented pickle to help your gut health and beans for protein - as we don't eat a lot of meat. It's really easy, throw it all in there. 
Web Torn Bread Salad 3.jpg


Serves 4


About 500g of good heirloom tomatoes
4 slices of good sourdough bread (If you have stale bread - that's perfect!)
3 small cucumbers (should weigh about 500g)
A small handful of basil leaves (about 30g)
1x big dill pickle (or 350g) 
2 cups of cooked, locally grown, white beans
1 tablespoon of pickle juice
1/4 cup organic white wine vinegar 
1/2 cup good olive oil
Sea salt


- Chop tomatoes and cucumber into small pieces - throw into a big bowl (see photo below). Tear bread into small pieces (about 1cm x 1cm), add to the bowl. Add basil leaves and cooked beans. 

- Chop dill pickle into tiny cubes. Add olive oil, pickle juice and vinegar. Add to the salad and combine with your hands gently. Add salt and pepper to taste.

- Let sit for about 20-30 minutes before eating, to let it all soak in! 

Some people prefer it with just a little more "zing". Add an additional 1/4 cup of vinegar if that's you.