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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.

Young broad bean smash

Blog archive

Young broad bean smash


What is spring without broad beans?

This morning, we made breakfast, bit into it (note the bite mark in photo below - whoops), and then realised it was really good and we should share the recipe. So we stopped eating and here is the recipe, for you.
Broad beans are ready to pick at the farm! I forgot how good they are. 
This morning we threw a few things in a blender. And it was really good. There are lots of "pea" smash recipes - but this is so good, I think because of the mixture of young broad beans, really good sourdough bread, the perfectly set egg and fresh herbs and edible flowers on top.
If you want to have a good day, start it with this. It just makes you happy. It's dairy free, gluten free, vegetarian and omit the egg to make it vegan. It is just so good, an easy and special breakfast.
Go on, celebrate spring! 

Field Notes

On picking broad beans
The key message here is pick them young - when the individual beans (inside the pods) are only 2-2.5cm. These are when they are the most delicious to use fresh. 

As broad beans gets bigger, their outer skin gets thicker, the bean gets "tougher" and each individual bean needs to be shelled. They are definitely still edible, but just not as good.


Serves 2 // Total time: 15 minutes (once beans are out of their pods)



2 cups young broad beans (out of their pods) 
2-4 slices good sourdough bread
2-4 eggs
handful of fresh mint leaves (about 15 big leaves) 
juice of a big lemon
1 dried chilli, toasted
big pinch black pepper
big pinch of sea salt
big glug of good olive oil
extra water and salt for cooking
mint leaves, dill ferns and violas (edible flowers) to serve


Get a small pot and just cover broad beans with salty water. Boil the broad beans for about 3-5 minutes until soft, they will turn bright green. Strain broad beans. 

Now bring a separate pot of water to the boil. Place the eggs in (as many as you desire) and boil for 6 minutes (this makes the perfect egg).

While the eggs are boiling, cut 2-4 slices of good sourdough bread and put them in the toaster. 

Put the broad beans into a blender and add your handful of mint leaves, lemon juice, chilli, pepper, salt and olive oil. Blend gently until it forms a smooth paste. 

Peel your eggs. 

Now place toast on plates, cover in broad bean smash, top with dill ferns, torn mint leaves, violas and eggs (halves). 

Image: Bobby and Tide 

Image: Bobby and Tide 

PS. Our next event is: 
Brisbane: Q&A with us at Shared Harvest Co. 
WHEN: Sunday 25th October, 2pm - 5pm
WHERE: Woolloongabba Social Club
TICKETS: $40 - purchase them HERE now (scroll down page). 

Click here for our full list of events for the rest of 2015.