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Victoria
Australia

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.

Blog summaries

Leftover skillet pie - make some food with your leftovers!

grownandgathered

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Leftover skillet pie


A delicious, puffy, all-the-things-in-the-fridge egg pie, great hot or cold, serves many. Make it a boxing day routine!

So, I am just going to get straight to it. 35% (or more!) of food at Christmas time, ends up in landfill (in Australia that is over 5 million tonnes). I can’t even begin to talk about all the ways that that statistic is just unfathomable.

To put it simply, I was recently reading about a theory that instructs people to keep their fridges empty, so people don’t create waste. I wondered if that was just perpetuating the problem of food waste? Shouldn’t we all look in our fridges, learn to cook with what is in our fridge and preserve what we can’t eat?
 

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Call it oversimplifying, but to me, that right there is the answer. Especially at this time of year, when your fridge may be overabundant and you have formed a love-hate-relationship with the overabundance of food in the fridge.

So we want to make it a routine, that you make an everything-in-the-fridge meal on boxing day. We actually do this weekly, clear our fridge out on a Sunday - and we have a few meals on rotation that we make with all the bits and pieces. This is one of them.

So this pie is inspired by our fridge. It is DELICIOUS and easy. It’s like a puffy quiche I guess, with heaps of filling. It’s really good cold, with cold and fresh salads on the side. I could eat it everyday (I am actually eating a piece as I write this).

Click here to see the full post and get the recipe.
 

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