|First bite at heirloom apples.
THE first 117 kilograms of the 2013 season’s heirloom apples were picked at Borrodell orchard at Orange on 10 Feb and on the fruit stand at Granny Smith on 11 Feb and the great, blood-red Tydeman’s Early Worcester had — by the evening of 12 Feb — all but sold out. Granny Smith is again >
GRANNY Smith Natural Food Market is a certified organic grocery in Turramurra’s Princes Street village. From our store on Sydney’s Upper North Shore, we’ve been selecting the finest farmer-direct and market produce from Sydney, the Hawkesbury region and farther afield since 2002. We work to ensure >
RABBIT remains largely a forgotten meat in a country that once was overrun with these creatures. It was a staple during the 1930s Depression. It has enjoyed a small revival since rabbit-farming was licensed but the availability of wild rabbit remains something approaching a rarity. Yet if you >
|Fermented food adds spring
SYDNEY chef Dominic Angelucci has turned his skilful hand to the production of smart, cultured vegetables that he’s aptly labelled ‘Life in a Jar’. These foods — under three labels — are made from certified organic produce including cabbage, carrot and ginger using lacto-fermentation and are now >
|Australian cheese choice.
WEEK 6 / 2013 — Woodside Cheese Wrights’ maker Kris Lloyd must draw inspiration from the extraordinary beauty of the Adelaide Hills for her glamorous (the only word to describe it) ‘monet’ goat milk cheese. Kris uses only the freshest and finest curd which is only available to her in spring >
|Elgaar certified organic milk.
JERSEY and a small mix of holstein friesian cows grazing on grass pastures containing shepherd’s purse, chicory, self heal and persian clover produce the certified organic milk now stocked by Granny Smith Natural Food Market. Josef and Antonia Gretschmann emigrated to Tasmania from a Bavarian village >
|Sydney’s finest fresh pasta.
WE’RE stocking Sydney’s finest fresh pasta. What The Sydney Morning Herald wrote of Pasta Emilia some years ago holds true today: ‘No longer a local secret, owner Anna Maria Eoclidi’s marvellously silken flat pasta has a truly homemade Italian quality to it, as does her finely rolled tagliatelle using >
YOU can bite into Granny Smith on Facebook and Twitter. To these fruits of the net we try to graft ideas that we’ve had about food, or those about which we’ve read or heard. Or we just send quirky stuff there…like an image of a heart-shaped potato. Or words about Peter’s backyard chooks.