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Straight from the sea to you By CAITLYN WEST

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F your ideal date would be a romantic dinner for two – and by that we mean just you and a lobster, then this is your kind of story, my crustacean-loving friends. Nothing says decadence more than a beautiful WA-grown lobster plucked straight from the Indian Ocean and cooked to perfection. And they don’t come any fresher than the lobsters pulled from the pots by the Thompson family’s team at Indian Ocean Rock Lobster. It’s a specialty that has made the drive to the lovely coastal town of Cervantes all the more enjoyable and thanks to the Thompsons, far more accessible. In the early days, they were selling fresh lobsters through a small window at their seaside factory, before Dave Thompson and his family quickly caught onto the unique tourist opportunity they had on their doorstep. Tourists showed a keen interest in watching how the fresh lobsters were processed, so they began factory tours, which proved so successful that the tourism side of the business has now expanded exponentially. They now offer fishing charters and world-class factory tours that begin with a short introduction video of the lobster fishing industry, followed by a self-guided tour on the overhead path with the aid of headsets, with a choice of nine languages. But perhaps what excited foodies the most was the opening of the Lobster Shack, a transportable kitchen that was installed in 2012 to serve up fresh lobster for lunch, every day of the week. The Shack was the next obvious step according to manager Nikki Thompson, who said once people finished the tour they wanted to sample a delightful lobster themselves. “People were doing the tour and then keen to have lunch afterwards, but there was nowhere for them to actually eat fresh lobster,” Nikki said. “We saw an opportunity in that, so we opened the Lobster Shack and so far it has been very successful. “Essentially we wanted to test the waters with the shack because it’s a stepping stone towards our ultimate goal of opening a restaurant on site.

▲ The Lobster Shack manager Nikki Thompson said it was a natural progression to open a 100-seat venue where locals and tourists could enjoy fresh lobster for lunch that bas been pulled stright from the ocean 200 metres away.

“We have created the complete lobster experience, where customers start with a tour on our 68-foot lobster vessel, see them processed in the factory and then enjoy their own lobster for lunch.” The venture has helped further diversify the business and attracted rave reviews not only from the locals, but the busloads of tourists arriving with the Pinnacles charters every day. It made the tourism industry sit up and take notice too and last year the Lobster Shack was awarded two bronze medals at the 2013 Perth Airport WA Tourism Awards, one for excellence in food tourism and the other for tourist attractions. With all this domestic expansion going on, exporting their Indian Ocean Rock Lobsters to their international markets has also continued to grow, requiring all Thompsons on deck. Their passion for their business and

promoting Cervantes itself shone through all their hard work and through it all, the Thompsons have never lost sight of their aim to supply excellent quality seafood fresh from the ocean. “Even though lobster is seen as quite a luxury product, we still want people to be able to have access to it,” Nikki said. “It’s such a relaxed, family-friendly environment where people can get their fix of quality fresh seafood and enjoy the experience.” The Lobster Shack is open for lunch every day of the year from 11.302.30pm, except Christmas Day.

◗ ◗ ◗ ◗

Lobster Shack, Cervantes The Thompson family www.lobstershack.com.au 9652 7010

Ripe is a monthly horticultural, lifestyle and small farms magazine published in WA’s biggest selling rural newspaper Advertising: Caroline Court 08-9365 2618 Print run: 14,800 e: [email protected] Next edition: March 27, 2014

Maximising your advertising reach and reading enjoyment

Food, fabulous food THERE’S nothing that gets the Ripe office more excited than quality produce. Any chance we get to try something new, weird or wonderful (Alpaca meat anyone? Yes, it’s in here.) we all jump at it like family members over the Christmas ham. It’s embarrassing. So this month, we decided to go the whole hog and dedicate an entire Ripe to the fabulous food producers right here in WA. How lucky are we to live in a State where you can find the most pristine rock lobster, organic mangoes, limes and avocadoes or locally grown premium cuts of meat? What about those clever people that have used local produce to create something else wonderful, like piping hot curry sauces or ice cool popsicles that infuse unique flavours to leave a lasting impression on your tastebuds? Like any good meal, we finished with a nice big slice of quirky cake to really indulge in the ultimate foodie experience. If we’ve got you feeling hungry, you had better flick to the Everyday Baker recipe on page 27 to learn how to whip up a heavenly yoghurt berry slice quicksmart. So as always, if you have any story ideas, feedback or favourite food stories you want to share, just pop it in an email and send it to [email protected]. What are you waiting for? Turn the page and start taste-testing! ❐ In last month’s Ripe some photos appeared without the appropriate credits. The .reSPOKE product shots were taken by Miriam Saba, while The Poach Pear product shots were courtesy of the Artisan Series by Loren Ioppolo and Stacey Clark.

Comment by CAITLYN WEST

Publisher: Trevor Emery Editor-in chief: Travis King Advertising: Caroline Court Layout: Alex Cordier Address: 9 Kitchener Avenue, Victoria Park, WA 6100 Phone: (08) 9361 5000; Facsimile: (08) 9472 4238 Published by Western Australian Primary Industry Press Pty Ltd www.farmonline.com.au

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From farmgate to the dinner plate By BETH JOHNSTON

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OMPARING grape growing and winemaking to the business of farming, butchery and smallgoods may sound like a long bow to draw, but Dave Hohnen begs to differ. He should know, as he’s done them both and has done them well, with the latter being David’s latest success. Dave describes himself as a lover of fundamentally good regional wine and food, so it’s no wonder his career has taken him from one to the other. “I’m a winemaker by trade and I guess an accidental farmer and butcher, but the two are quite similar,” Dave said. “Farmer Dave” as he is affectionately known, loves to tell a story through his produce and the quality

that’s been produced at The Farm House Margaret River, speaks for itself. Dave is still getting his winemaking fix through his other venture, McHenry Hohnen, a winery run with his brother-in-law Murray McHenry. The Farm House started four years ago, as a means of producing and supplying premium fresh meats and smallgoods. They are well-known in particular for the Big Red pork range (Margaret River) and Arkady brand of lamb (Williams). Dave is a partner in both brands and is immensely proud of the fact they have built up a strong reputation, particularly in the WA restaurant scene. “We’re a small, regionalbased outfit but our smallgoods are now stocked at a few retail outlets in Perth as

▲ The Farm House Margaret River owner David Hohnen with some of the Big Red pigs. Photos courtesy of Francis Andrijich, taken for the book Margaret River, printed by Fremantle Press.

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well as at restaurants around WA,” Dave said. “I had hoped to retail from the butchery but it didn’t work out, so we retail from the Margaret River Farmers Market on Saturdays. “We’ve had a lot of support from restaurants cape to cape and in Perth so we are reasonably well-known now. “We’ve had such great support from the chef community.” The Big Red brand is derived from a herd of primarily Tamworth pigs run free-range on picturesque pastures and woodlands at Forest Grove by Dave and Nigel Lovejoy. The Arkady brand began from a flock of Wiltshire ewes in Margaret River, but has grown to a flock of 15,000 ewes run on Lynford Farm by the Houghton fami-

ly near Williams. The Farm House also stocks other familiar brands, such as Butterfield Beef and Plantagenet Free Range pork (used for smallgoods). All the smallgoods are produced in-house, with everything made fresh from Dave’s own recipe stash, including fresh honey brines for cured products down to the herbs and spices. “Included in the range are six kinds of sausages, a smoked ham, honey brine bacon and a lamb ham,” Dave said. “The sausages are very popular, we like to think of ourselves as providing the wurst experience in Margaret River! “But the Arkady lamb and Big Red pork are both much loved and respected.” Location has been kind to The Farm House and Dave acknowledges that fact, not

only because of the appreciation for premium produce, but also the proximity to DBC Butchers in Bunbury which allows them to do custom-kills. While the world is moving towards bigger farming production, Dave said it was nice to find a niche that worked. It’s the process he enjoys the most, growing something from its most basic form and turning it into something wonderful. But Dave said he also loved engaging with consumers, something he was able to do directly at the farmers market as well as with chefs he was supplying. “I was always interested in farming and I saw the opportunity of growing something and taking it all the way through,” Dave said. “It’s not the cheapest way of doing things but I’ve seen

▲ The Big Red brand is derived from a herd of primarily Tamworth pigs run free-range on picturesque pastures and woodlands at Forest Grove by Dave Hohnen and Nigel Lovejoy.

and tasted the difference between a $10 bottle of wine and a $20 bottle of wine and there is a big difference. “If you’re prepared to pay extra for the premium, you will get a product that is more nutritious, more enjoyable and that’s grown and prepared with respect with the utmost in animal husbandry.” While he understands some people have no choice but to buy the cheapest option, Dave said he was just happy that there was an alternative to the supermarkets or the “down, down, prices are down” mentality. “Some would think that we’re hobby farmers here but it’s about more than that, we have the ability to

▲ Included in The Farm House range are six kinds of sausages, a smoked ham, honey brine bacon and a lamb ham.

engage with our customers and I think that is so important,” he said. “I fear disconnect. These days, a child’s first view of the food world is sitting in a shopping trolley and that’s not a good way for people to understand food production. “The more the farming community can engage with city counterparts, the better off we will all be.”

◗ ◗ ◗ ◗

The Farm House Margaret River Dave Hohnen www.thefarmhousemr.com.au 9757 9684

▲ The Big Red pork range is fast gaining a reputation for quality.

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Alpaca meat hits Albany menus By JENNY BARTLETT

A

LPACA meat is not something you often see on a menu in WA. While it is widely eaten in South America, and gaining popularity in the Eastern States, we are yet to see it become a popular source of protein in WA. But one Albany couple are keen to change that. Mahlon and Debra Hotker, Kallarroo Park Alpacas, are entrepreneurs in the WA alpaca meat industry. They are the first to see their alpaca meat on a menu in this part of the world. What started out as a bit of a hobby has turned into an industry which could potentially take off in WA. Mahlon said 13 years ago they bought a few alpacas to be used as guardian animals. “We were running sheep then and were losing so many lambs,” he said.

“The property backs onto a reserve so the foxes come out and the lambs just don’t stand a chance. “Then we looked into alpacas as guardians and the first year we had them we didn’t lose a single lamb.” Move forward a few years and Mahlon and Debra have gotten rid of the sheep and now run only alpacas. “We never considered at the time that we would end up going down the track of breeding them for their meat,” he said. “We knew they were eaten in Peru but we didn’t start out thinking that we would be here, doing this. “It is fairly exciting to be involved in something like this.” Mahlon and Debra said they had their first taste of alpaca meat at an alpaca field day over east. They both agreed it had a wonderful flavor and could

▲ Alpaca meat had been well received by restaurant goers in Albany.

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become popular in WA and so set about getting the ball rolling. Mahlon and Debra now supply to Lime 303 and Motel Le Grande in Albany and were also looking to send meat to a number of well-known Perth restaurants. Mahlon said at the moment it was still very much a boutique industry and it was important it didn’t get too big too quick. And as they were the only business supplying alpacas to the meat trade they recognised there was a long way to go. “Supply will be a problem if this expands too quickly,” Mahlon said. “That is why with the restaurants we are only approaching it slowly to make sure we can maintain that supply. “At the moment we are also looking to promote to

small landholders and farmers to buy groups of females to start breeding for meat. “We need to get that started now because from starting point, with a male and a female, it takes three and a half years before the stock are ready to go.” This was the first year Mahlon and Debra were supplying alpacas to the meat trade. They said so far it had been extremely well received by the chefs and patrons at the restaurants. While eating alpaca was not completely out of the ordinary, Debra said it had been interesting to see what people thought of it in WA. “Because it is different you never know how it is going to go,” she said. “But so far we have had a lot of positive feedback.” According to Mahlon and Debra the meat has a mild flavour, a lot like venison.

“You can cook it anyway you like,” Debra said. “We have had chops, mince, roasts and curries, and they are all delicious.” Motel Le Grande manager Joe Lembo said it was a beautiful flavoured meat that had been a popular choice on the menu. “We haven’t made it a permanent item on the menu yet but so far it has been very well received,” he said. “We have done it a few different ways, one of the dishes is a tasting plate of alpaca three different ways, which has sold out a few times. “It has been a learning curve for us as well, and it has been interesting to be able to experiment with it and see what works. “It is a different meat, it has a nice flavour that isn’t too strong, and is more like beef or veal than lamb, which was what we all expected it to taste like.

▲ Mahlon Hotker said they never considered when they first went into alpaca breeding that one day they would be supplying restaurants, but interest in alpaca meat was steadily growing.

“As times goes on and availability gets easier then we will definitely think about having it on the menu permanently. “People have loved it so far.” Mahlon and Debra run about 150 alpacas on their property at Albany. Initially the Hotkers were focused on the fleece from the alpacas but because the

animals live so long there was no way to effectively and economically cull for poor fleece performance. “It is ultimately about the fleece,” Debra said. “We want to breed fine, luxurious fleece for the high end market. “And we are getting there but you have to be able to cull, if you can’t cull you can’t improve.

“Now we have somewhere to send the lower performers whereas before there wasn’t a market for them.”

◗ Kallarroo Park Alpacas ◗ Mahlon and Debra Hotker ◗ 0417 187 022

▲ Mahlon and Debra Hotker currently supply about 10 alpaca wethers per month to the meat market.

7077003

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Add some spice to your life By BETH JOHNSTON

W

HEN a very special heirloom made its way into Yvonne Ellis’ hands, she took it as a higher calling. That heirloom was a recipe book, handwritten with recipes written by her grandmother, great grandmother and a number of aunts, dating back to 1902. Yvonne had always enjoyed cooking, but inheriting her grandmother’s recipe book inspired her to do something more with her cooking prowess. “I love eating tasty and interesting food,”Yvonne said. “I find cooking at the end of the day after work quite enjoyable and therapeutic. “One day I was looking through my nana’s recipe book, sitting near the lounge room window and it seemed that my nana was saying ‘Evie girl, this is a gift, do something with it.’” Thankfully,“Evie girl” listened to that calling and the Mistress of Spices emerged. Yvonne moved to Carnarvon with her husband after he was transferred for a two-year contract. That was 35 years ago, so it’s fair to say they loved what Carnarvon had to offer both in lifestyle and being sur-

▲ The Mistress of Spices, Yvonne Ellis with some of her range of curry pastes, sauces, chutneys, salsas and pickles.

rounded by a bounty of fresh produce. Much of that produce is used to create more than 95 varieties of curry pastes, sauces, chutneys, salsas and pickles in the Mistress of Spice range, which is sold at the local Carnarvon market. There is also a dry selection which includes dry spice mixes from around the world, rice and lentils which are quick meal packs. This year,Yvonne will introduce a “one pot curry pot”

▲ The Mistress of Spices stall at the Carnarvon Courtyard Craft Market.

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dry spice mix with about six flavours. “While I have traditional curries and pickles the majority are my own creations,” she said. “The Cobra Bite, a hot chilli sauce is a big favourite as is the Coriander Splash which is a sort of chutney or salsa. “My curry pastes are all popular and so too is a pickle I call Tiger Dance. “It is hot and it will make you dance like the men in South India who at festival

time paint their bodies to resemble tigers and gyrate down the street to the accompaniment of drums. “As kids growing up, we were both very excited and scared to see this. “Maybe people do a little dance when they buy this product and have a taste at home!” Yvonne also has her own recipe book,“What’s for tea tonight?” featuring recipes using the Mistress of Spices products. The business remains as more of a hobby, with Yvonne cooking in small batches so she can still enjoy the process without having the pressure of it being her livelihood. It also allows her to keep the element of home cooking in her products and perhaps that’s the secret to the amazing flavours she creates - it’s about all the information she’s willing to part with. “Well, I can’t tell you all my secrets but having access to fresh fruit, vegetables and herbs in Carnarvon is an important point,” Yvonne said. “I also love experimenting with colours, flavours, textures and so far I have been successful. “My nana’s recipe book has been a great help. “These recipes have inspired me but as I said I

love to experiment, I use the hints that have been passed on, such as if you use too much of this spice you will make everything bitter, or this herb can counter the effects of too much of something else and you continue to learn.” Unfortunately, home cooking as a business isn’t always easy from a regulatory sense and Yvonne said her biggest challenge had been cutting through all the red tape required. She said meeting those requirements and being covered by insurance added a lot of extra expense and time. “Every new health inspector interprets the rules differently and you have to comply,” she said. “So just when you think you have it all under control up pops another rule! “Having to display nutritional information takes away a bit of the fun in cooking when you could just add a little more of this or that. “Now I have to measure everything extra that is added in as I cook, and that’s not how I like to cook!” What makes it all worth it for Yvonne is the great sense of achievement when someone buys something she has made and gives her lovely feedback, then comes back for more and tells their friends.

She’s also had great support from the local community as well as regular visitors to Carnarvon, keen to stock up on Mistress of Spice products. “I’ll continue to create new and exciting combinations so that there is always something new for people to try and I don’t get bored making the same things,” she said. “I’m not sure that I want to make this a full time business as at the moment I get a lot of joy from cooking in my own time when it suits me and I’m not sure if this might vanish when I have to make vast quantities. “And will this lose the home-made touch? “I also hold a full time job in a totally different field and still enjoy doing this work as well. “So I will juggle my time for the moment and continue to cook in the evenings or weekend.”

◗ Mistress of Spices, Carnarvon ◗ Yvonne Ellis ◗ 0419 193 570 ◗ [email protected]

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Murray River – Kangaroo Island

3565

per person twin share $ Single supplement $770 10 DAYS, 9 NIGHTS – 1st October, 2014 INCLUDES 5 DAY MURRAY PRINCESS CRUISE Land content only, airfare to be added

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INCLUDED IN TOUR: Fully escorted, return airfare to Singapore, 6 nights accommodation, 6 breakfasts / 2 dinners, hotel transfers, Singapore Sights, Gardens by the Bay, Sentosa Island – cable car, breakfast with Orangutans and Singapore Zoo, Changi museum / Kranji War Cemetery, Old Ford Motor Factory, high tea at the Raffles Hotel, Singapore’s famous Christmas lights on Orchard Rd. Complimentary bus transfer from Bunbury & points enroute to Mandurah/Pinjarra to Perth airport.

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Southern Africa

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Vietnam

$

13 DAYS – 18th October, 2014

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per person twin share Single supplement $470

TOUR INCLUDES: Perth to Saigon & Return from Hanoi International airfares, Airport transfers between Bunbury & Perth airport & return, Domestic flights, Coach Travel, Quality motel accommodation, All breakfasts, most lunches and dinners as stated in the itinerary, English speaking guide, 2 bottles of water per day, All admissions to attractions and boat rides as stated in the itinerary. Tips are included in this tour as per local travel guidelines. A valid passport with at least 6 months validity is required to travel to Vietnam – An entry Visa is also required – $95 Tour in conjunction with Austrips – experts in group travel.

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▲ A vegetable curry made using Mistress of Spices ingredients.

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Cake queen follows her dream By JENNY BARTLETT

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HEY say you can’t buy happiness. But you can buy a cake from the Quirky Cake Queen, and that is kind of the same thing. Nat Lally lives in Narrogin and is well known by locals for her spectacular skills with icing sugar. She is the Quirky Cake Queen and is considered by most as more of an artist than a cake decorator. Her masterpieces are suitable for all occasions ranging from children’s birthdays, hens days, anniversaries, weddings and christenings. Nat truly is brilliant and her passion and love for what she does is written all over her face. Her and her husband Steve moved to Narrogin eight years ago from Perth. Steve is the manager at the Narrogin Hostel and Nat said she was a city girl trying to learn the ways of a country life. With an Italian background she has always had a love for cooking and over time developed a desire to learn how to decorate cakes. Not being one to wait for something to happen, Nat did some research and taught herself what do to. “When I first started I did a cake for a friend and it took me three days to decorate,” she said. “Now it will take me about

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45 minutes to do that same design, so it has just grown and grown from there.” Nat has been bringing joy through her cakes for about four years. She said she originally was looking for a business venture that she could do from home which would be flexible enough to fit around three small children. While owning her own café had been a long-time dream, Nat said being able to work from home and be flexible was important with a young family. From the early days where Nat started out just doing cakes for friends and family, her business has continued to grow. “The biggest week I had was nine cakes, which was very stressful, but I seem to have a problem saying no,” she said. “But I have learnt from that and now I keep it to around three cakes a week, I like to focus more on quality not quantity.” Although there had been times when things didn’t quite go as planned, where she would have to throw away cakes and start again, Nat said she absolutely loved what she was doing. She has also just started tapping into the wedding market. She did, however, admit that was a whole other kettle of fish. “Wedding cakes can be a

bit stressful because you really don’t want to muck up someone’s wedding cake,” she said. “So it can be a challenge, especially because of the distances the cakes have to travel. “The thing is cakes don’t travel well at all and if anything happened to it I wouldn’t be close by to fix it, and when people are paying that kind of money, I would want them to be perfect. “Plus it is pretty rare anyone gets married in Narrogin so I haven’t really been able to get into that yet but it could be an option later on.” At the moment Nat said she was happy focusing on making and decorating cakes, but she has big plans for the future. Following a recent trip to Spain, Nat said she fell in love with churros, or Spanish donuts. And seeing them become so popular in Perth she said she wanted to try and bring them to Narrogin. “I would love to eventually have a gourmet food van that travels around to all the country shows and field days and equestrian events where I could sell churros and crepes and good coffee and cupcakes,” Nat said. “I don’t really want a permanent business in town as it will be too difficult with the kids, so a van will be flexible and easier while they are so young. “But there are plenty of possibilities and opportunities.” All of Nat’s cakes are cus-

▲ Nat Lally, also known as the Quirky Cake Queen. tom made. She said sometimes people know exactly what they want and she makes it to their specifications, but other times they give her a few ideas and she gets creative. “It is food preparation but I also look at it as an art type of thing, I love getting creative with them,” Nat said. She said at the moment Minion cakes, from Despicable Me, were very pop-

ular, as were Ben 10 designs. The Quirky Cake Queen Facebook page showcases all of Nat’s creations so potential customers can get a feel for what she does and gain some ideas for their cake in question. At the moment Nat said she was flat out with preorders and would need around four weeks’ notice. Aside from her wonderful cakes, Nat is also known to

do a decorating class or two. “I was doing a few every month for a while there but I’m just so busy with the cakes at the moment,” she said. “I also don’t have any premises right now but I can still go to people’s houses if they want. “I have done kid’s parties and mother’s groups and also in the past I have done Christmas classes where peo-

ple can bring in their fruit cake or some cupcakes and we decorate them for Christmas. “The classes are a lot of fun and a nice little get together.”

◗ The Quirky Cake Queen. ◗ Nat Lally, Narrogin ◗ 0419 944 346

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1419128

Icy treat is hard to beat By BETH JOHNSTON

T

HAT’S not just a popsicle you’re buying. You could just open it and walk away, but Katie Earl wants to watch your first taste, she wants to study your facial expressions hoping that the flavours tickle your tastebuds in all the right ways. You see a lot of hard work went into getting that tasty morsel to the stage where it can be plucked from the freezer in its wrapper and placed in your hot hands. And despite being told time and time again that her Delish Ice popsicles are amazing, owner Katie Earl still holds her breath a little watching a customer taste for the first time. It’s that kind of energy, passion and dedication which makes Delish Ice such a hit with parched punters, and has seen the business skyrocket in popularity since its humble beginnings in 2011. On returning home to the family property at Cowaramup after a stint travelling overseas, the cover of a Donna Hay magazine caught Katie’s eye. That cover was adorned with colourful popsicles and Katie could not get the idea out of her head. “I had always wanted to start my own business,” Katie said. “The popsicle idea really

▲ Delish Ice owner Katie Earl in the Delish Ice retro van at the Manning Farmers Market.

resonated with me and I spent the next eight to nine months toying with the idea, researching and creating spreadsheets to see if could be a viable business option.” On deciding it could work, Katie’s first retailing attempt saw her attending the local farmers market with 100 popsicles in an Engel freezer. Then she got a call from a friend who had seen the perfect potential retail outlet for Delish Ice.

▲ A very happy Delish Ice customer at the Manning Farmers Market.

“A friend spotted a 1958 caravan in Nannup which she said I just had to come down and see,” Katie said. “So I went and had a look and it was perfect. It was in total disrepair, but I loved it. “I spoke to the owner and she didn’t want to sell it as she had just saved it from a paddock somewhere, but she eventually agreed to let me rent it.” A very supportive and trade-talented family has

come in very handy for Katie, as they all chipped in to get the van up to scratch. Delish Ice was, literally, now on the move, around the South West initially before demand grew and Katie found herself making more and more trips to Perth. “I had been living with my family so it was a big move, but they are incredibly supportive,” she said. “That move allowed the business to grow.”

And grow it has. From one humble, but ridiculously cool retro caravan (a regular at the Manning Farmers Market), Delish Ice now has another caravan, a much larger one, which has been dubbed Hemmingway and will be used as a bar and popsicle van for events. Also in the fleet are four popsicle carts, which are ▼ Continued on page 14

▲ Katie Earl has made good use of a distinctive 1950's caravan she found in Nannup.

13

▲ Raspberry lemon. Photos on this page courtesy Peggy Saas Photography

▲ Ginger beer, mint and lime.

▲ Basil and elderflower.

▲ Continued from page 13

popular for weddings and smaller events, with one stationed in Margaret River and one in Mandurah. Then there is the “Pop Shop”, situated in Northbridge. Katie’s cousin has also come on board, as well as a few valuable, retro-clad loyal employees. They don’t just pull up and hand out the sweet stuff, Delish Ice is all about the experience – think pink flamingos, 1950’s tunes, bubbles and plenty of smiles. “I wanted to make something that tastes delicious,” Katie said. “I get really annoyed at food which gets presented to the market and doesn’t taste any good. “We’ve got that direct relationship with our customers and I wouldn’t feel comfortable taking money from someone for a substandard product. “We want the whole experience to be delightful and fun, with some sass. “We’re building longer term relationships with people to make them want to keep coming back.” So, onto the menu - there are a dozen or so flavours of Delish Ice popsicles, with the staple crowd-pleasers tending to be raspberry lemonade; passionfruit, mint and

14

▲ Salted malted caramel.

lime and ginger beer, mint and lime. For a creamy option, Katie said the creamy iced coffee (made with Yahava Kahava coffee) or the salted, malted caramel, were both popular choices. Some of the more unusual flavours include basil and elderflower, which is one of Katie’s favourites. “One of the great things about being regulars at the farmers market is we get to

▲ Creamy ice coffee.

make the most of seasonal fruits,” she said. “So we do have seasonal flavours, at the moment we’ve got a spiced plum and orange popsicle which is a favourite for me. “But we’re always trialling new flavours.” Keeping up with production can also be a challenge, especially when restricted by capacity, but Katie is set on growing the business in an organic, manageable way.

There are still big goals though, as Katie would eventually like to see the Delish Ice brand go national and international, but she doesn’t want to lose the essence of what she has created. The girl who once sold 100 popsicles out of an Engel is now selling 1500 at a single event. “It’s a good feeling knowing I created this,” Katie said. “While I started it by myself, in no way could I

have achieved what I have done to date without such amazing family and friends who have provided so much support, skills and time to help me with my goals. I am truly grateful.”

◗ Delish Ice ◗ Katie Earl ◗ www.delishice.com.au

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Dongara delivers delicious fruit By CAITLYN WEST

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▲ Three generations of Colliers, Chris (left), his son Rowan and dad Keith check out the orchard while they watered the mango trees at the end of a hot Dongara day.

16

ET this sink in for a second...mangoes and avocadoes growing in Dongara. That’s intriguing, I hear you say, because that was exactly our reaction, so we strapped ourselves in and hoofed it up the Brand Highway to investigate. We came across Chris Collier and his father Keith wandering among their mango trees 20 kilometres inland from Dongara, inspecting this season’s crop of nearly-ripe fruit. “It’s not our best ones, that’s for sure,” Chris said. “There’s been a bit of a change in the season, we’re not sure why there is less fruit, but sometimes that’s just how it goes. “It’s not just because we’re in Dongara either. “There’s less mangoes all over WA this season, even in the traditional areas like Carnarvon, Broome and Kununurra.” It might be an unusual sight to see mango, avocado and lime trees standing tall in a traditional livestock and cropping area, but to third generation horticulturalist Chris, it just made sense. The riverplain soil was fertile, they received fairly reliable coastal rain and had enough groundwater to ensure they could successfully grow 250 Tahitian lime trees, 100 avocado, 250 mango and 150 kaffir lime trees. Spending his childhood in Carnarvon beneath a shady canopy of mangoes, bananas and avocadoes, Chris tried to branch out and work in different fields, but it was horticulture that kept calling him back. So eight years ago the Colliers purchased their Dongara property, covering just over four hectares, which had the added bonus of an established mango, kaffir and Tahitian lime orchard.

“I guess it’s what I grew up with and I’ve always enjoyed it,” Chris said. “I tried getting away from it and spent years working in other fields like tree-lopping, construction and broadacre farming. “But it’s ingrained in me, it’s very satisfying at the end of a year to look back at what you’ve produced. “There’s something about producing plenty of food for yourself and other people.” Chris still works full time off farm as a tree-lopper, logging about 50 to 60 hours a week, before returning home to water his beloved trees. He is also very conscious of the entire environment surrounding the trees and originally started farming according to the biodynamic principals. But certain constraints over the years meant the Colliers shifted their operation more towards organic food production, and although they weren’t certified, they were careful in the manner in which they cultivated their land. “We farm organically because there really is no need for chemicals,” Chris said. “Everything is in balance the way nature intended. “Whatever you take out of the ground should be put back in, it’s pretty simple. “We have worked that way for a long time and never had an issue.” While the heat and high UV rays sometimes affected the fruit, the biggest challenge was establishing avocadoes in the area and Chris said it has taken quite a bit of trial and error. They discovered that the fruit appeared at different times to the northern crops, so picking avocadoes from May through to July allowed them to supply the market at different times. ▼ Continued on page 18

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▲ Carnarvon producer Keith Collier (left), regularly travels to Dongara to help his son Chris during the busy periods, picking mangoes, limes and avocadoes when they were almost ripe in order to be sent to the Canning Vale markets. ▲ Continued from page 16

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▲ Growing avocadoes in the Dongara region has been a long road full of trial and error, but the Collier family were confident they have worked out how to successfully nurture them, creating a niche market as they were able to sell them at different times to avocadoes produced further north.

It was a happy accident that has now created a niche market and demand for their fresh, locally produced avocadoes. Now they have a few years of avocado-growing experience in the Dongara area under their belts, the Colliers were keen to plant more trees and maximise their winter crop. “We put the avocadoes in ourselves which was a bit unusual for this area,” Chris said. “There have been a few dilemmas along the way, mainly because we had a stab in the dark as to whether or not it would work down here. “But I think we have got it figured out. “We just wanted to give it a go because it’s also an advantage being closer to the market than Carnarvon or Broome.” The majority of their produce is sent directly to the Canning Vale Markets, Perth, with a special selection remaining for their farm stall. Many people make the trip to the Collier’s front gate just to get their hands on the beautiful fresh mangoes, avocadoes, limes or their other unique specialty, kaffir limes. Pulling a kaffir lime leaf straight off the tree and crushing it in his hands, Chris demonstrates the exact reason why those small, aromatic leaves were in big demand from restaurants all over WA.

▲ Chirs (left) and Keith Collier are passionate about growing quality mangoes and avocadoes.

Just one whiff gives you an automatic association with a ripper of a Thai green curry, one of the many dishes that can be enhanced with the addition of a humble kaffir lime leaf. And with more everyday consumers becoming amateur foodies since the reality cooking show phenomenon, produce such as the kaffir lime leaf has become more widely recognised.

But consumer education and awareness was still a hurdle to local producers like Chris, who said more people needed to appreciate and demand fruit and vegetables grown locally. “I guess it’s a matter of getting the message out there and educating people on how to properly select and store their fruit and veg,” he said. “They need to know what they are looking at, but mainly

they need to recognise that a small blemish doesn’t mean the produce is bad. “That would make a big difference to small producers like us.”

◗ Collier Organics, Dongara ◗ Chris Collier ◗ 9927 5152

▲ Dongara producer Chris Collier inspects the number of mangoes that will be ready to harvest within the next few weeks.

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A D V E R T O R I A L

The movement to Genuinely know where your food comes from THE rise in industrial-scale agriculture and globally-sourced food means our society has never been more removed from how and where our food is produced. Even ‘Made in Australia’ is no guarantee that a bottle of juice or loaf of bread hasn’t been made from imported ingredients. A passionate group of growers and producers in the Southern Forests region of WA believe consumers have the right to genuinely know where their food comes from. They have created the ‘Genuinely Southern Forests’ logo to clearly identify all produce from Manjimup, Pemberton, Northcliffe and Walpole. This fertile region, 300 kilometres south west of Perth, is rapidly earning a reputation as one of Australia’s premier growing regions and produces more than 50 varieties of fruit and vegetables. The towering karri forests that surround the farming land not only deter pests and diseases, but large corporations as well. Third and fourth generation farming families work the land their great grandparents cleared by hand. As potato farmer Dean Ryan points out, “We haven’t got the big corporations down here. We’re smaller families who

are genuinely trying to grow quality not quantity and I think that makes a big difference”. The Southern Forests’ producers believe their pristine environment and cool climate give them a natural advantage. “Our raw milk has been recognised as being in the top five per cent of Australia,” Sue Daubney, Bannister Downs Dairy, said. “I think that’s because we are on the front foot with the climate, the ecosystems provided by the natural trees and forests that we haven’t interfered with, as well as the focus we have on looking after our animals and our farm. And these growers are as keen to introduce people to their region as their produce. Orchardist Harvey Giblett issues an open invitation. “It is a green, healthy, beautiful environment that we want to sustain well into the future and keep producing food people can trust and enjoy,” he said. “It’s also a region that people can come and visit and see what we’re doing here.” Genuinely Southern Forests is more than a logo. It is a tool to help consumers make a genuinely informed decision about what they put in their body.

▲ Dean and Glen Ryan

◗ Southern Forests Food Council ◗ Allen Burtenshaw ◗ 08 9772 4180 ◗ www.southernforestsfood.com

▲ Harvey Giblett

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Book to showcase South West producers M

ARGARET River Press is producing a book on local food growers of the South West region and is searching for producers to feature in the project. Whether it is truffles, avocadoes, venison, olive oil, asparagus, eggs, honey, marron, ice cream, preserves, cherries, raw food or cheeses, they want to hear your story. Written by local author and journalist Danielle Costley this hardcover book will showcase the stories of growers from Harvey through to Yallingup, Margaret River, Rosa Brook, Nannup, Manjimup, Pemberton and the Ferguson Valley. Featuring up to 30 food producers, the book is planned for release in October 2015, coinciding with the annual Gourmet Escape food and wine festival. It will be WA’s first comprehensive hardcover, highlighting the South West’s local produce and the people who grow, make and sell it. “Each region offers unique produce from farmers and artisans making premium quality local food, which is reflected in the range of products grown. We want to help readers discover these new taste sensations as growers share their stories and tips on a diverse range of produce,” Danielle said.

▲ Margaret River author and journalist Danielle Costley is producing a book on local food growers of the South West region.

“Our aim is to inspire Western Australians, interstate and international visitors to look locally and to think seasonally so that they can discover the wealth of produce that our amazing region has to offer. “It is a great opportunity for local growers to connect with local consumers and visitors to the region, while discovering hidden foodie gems down country lanes and tasting the fresh bounty of artisan producers.” Food producers in the South West region who believe they have an interesting story to tell should email

Danielle at [email protected] with the following details: ■ What food items do you typically have available for sale in each season (spring, summer, autumn and winter)? ■ Are your products all made locally from local produce? ■ Can these be purchased from you directly? ■ Can your produce be purchased from local outlets, and if so, which ones? ■ What makes your story so interesting? The deadline for providing information to be included in the booklet is March 10, 2014.

RIPE READS

Reality, Ray Glickman (Fremantle Press, $26.99) THE familiar dictum “your freedom comes at my expense” is dramatically turned on its head in Ray Glickman’s remarkable debut novel Reality. Narrated by the ‘Master Planner’, an otherwise unnamed storyteller and manipulator of events, Reality brings together six complete strangers – six “ordinary people, not special in any way” – who have been selected at random from the phone book. Once having chosen his unsuspecting subjects (victims?), the unseen Master Planner then dedicates himself to creating scenarios that will bring Kathy, Mario, Garry, Hannah, Robert and Julia into contact with each other. With their lives colliding as a result of his calculated interventions, the ruthless Master Planner is watching from the wings as his ultimate game of manipulation unfolds. Glickman, who holds Masters degrees in Business, Applied Social Studies, and Psychology and Philosophy, was also the CEO of the City of Fremantle for nine years and president of the Fremantle Chamber of Commerce for three. This diverse professional and academic background has obviously given him a wealth of experience to draw on in the construction of his Reality. Scenes of disloyalty and treachery that are played out in the claustrophobic environment of the ‘Department’ are exceptionally well drawn and have a flavour of authenticity that will no doubt be familiar to anyone who has ever worked in the public service. Readers will also be quick to recognise the influence of reality television and, in particular, the inspiration that the author has found in the television juggernaut “Big Brother”. At the heart of Reality lie questions of fate and self-determination. Glickman says, “The question of personal responsibility has always fascinated me. Studies in philosophy often came back to moral dilemmas revolving around whether someone is still responsible for doing something someone else made them do. Writing Reality was an opportunity to have some irreverent fun while posing some moral questions. Hopefully it’s a little bit like a Woody Allen film.” Not unlike Woody Allen, Glickman has succeeded in creating a cast of characters you’d probably never want to spend much time with in the ‘real’ world and then placed them inside a fast-paced, well-structured and utterly compelling narrative. The result is a darkly entertaining and addictive novel that demands to be read to the very last page. Available to purchase online from http://www.fremantlepress.com.au/

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LiveLighter Araluen’s Fremantle Chilli Festival March 8 & 9, 20lli14 Festival

The LiveLighter Araluen Fremantle Chi is an annual 2 day event held on the ace, Fremantle, Fremantle Esplanade on Marine Terr d parking nearby. with plenty of street parking and pai 100 stalls The annual 2 day event has around ents, sweets, dim con full of everything from chilli plants, inment and erta ent foods, beverages as well as roving brit cele y chefs. cooking demonstrations with local (08) 9496 1171 For further information phone ark.com.au or email info@araluenbotanicp

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am to midnight Saturday, March 22, 2014 11 l, Sutcliffe St Ova At Condingup Community Centre & Road s 65km east of Esperance on Fisherie Primary School Annual fundraiser for the Condingup evening P&C Association. A fun afternoon and out for the entire family! competition, Top Cut Out competition, dog high jump band, live , food and drinks available, bar facilities bits, exhi oor fasion parade, indoor and outd and stalls, plenty to see and do!

2014 CHANNEL 7 Contact Marie Fowler 0427 750 047 MANDURAH CRAB FEST Saturday March 15, 10am – 8.30pm Sunday, March 16, 10 am – 5pm MANDURAH EASTER N FORESHORE

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Quindanning excited about Kasey T

HE sleepy town of Quindanning is set to explode next month when Kasey Chambers hits the Quindanning Hotel for an exclusive country performance. With only two shows booked in the State, owner of the Quindanning Hotel, Rowan Lavender, said it was a dream come true to be hosting someone as incredible as Kasey. “It’s something to tick off the bucket list which is pretty exciting,” Rowan said. “We’ve been trying to book her for years.” While it may have been a challenge to get Kasey Chambers to the tiny town, her father Bill Chambers has played at Quindanning on several occasions. “Each time he’s played here he has stayed for about a week each time,” he said. “I consider him a friend now and I think he may have put in a good word for me.” While tickets have almost sold out, Mr Lavender said there were still a few up for grabs, but punters needed to be quick.

▲ Kasey Chambers will be playing an exclusive show at the Quindanning Hotel in March.

While the highlight of the evening is the performance by Kasey Chambers, there is plenty more on offer to turn a great night into one people will never forget. In addition to support sets from Bill Chambers and the Polly Medlen Band, the neighbouring paddock will be transformed into a free camping ground.

“We know there are people travelling from Kalgoorlie, Esperance, Albany and Busselton,” Mr Lavender said. “This way nobody has to drive home and everyone can relax and have a great night.” E-tix available NOW from www.oztix.com.au, at $50 plus booking fee ■ For more information, phone 08 9885 7053.

Reduce the impact of stable fly

L

IVESTOCK owners are reminded of measures they can take to reduce the impact of stable fly during summer when fly numbers increase, particularly during heatwave conditions. The Department of Agriculture and Food’s (DAFWA) consultant entomologist David Cook, from University of Western Australia, said stable flies were also known as biting flies because they aggravate cattle, horses, goats, dogs and humans when they inflict a painful bite to feed. Cattle and horses are most affected by the pest. “The impact of stable fly on livestock is significant and includes reduced

weight gain from continual movement to prevent the fly feeding, allergic reactions on the skin and potential heat stroke as cattle bunch together to avoid being bitten,” Dr Cook said. “A range of methods is available to reduce the impact of the pest, including decreasing numbers by using stable fly traps and minimising the impact of the pest by housing animals vulnerable to stable fly bites, such as horses, calves and dogs, in a fly-proof enclosure or indoors, where possible. “Vulnerable animals should be treated with approved products such as repellents, pour-ons or other formulations.

“High pressure mist sprays and sprinklers allow animals to cool off and dislodge stable flies. “Livestock owners are recommended to undertake these methods in the lead-up to a predicted heatwave of three or more days of unusually high temperatures.” Stable fly breeds in any rotting or decaying vegetable matter where there is a considerable bacterial activity. Common breeding sites include ageing manure mixed with organic material such as straw, rotting vegetables, straw bedding contaminated by urine and faeces, rotting hay, straw or sawdust, fermenting feed and piles of grass clippings.

Voice of the Outback

with Fleur McDonald

I

WATCHED Landline on February 9 and it featured quite a bit on the drought in New South Wales and Queensland. As far as I’m aware, there is still a bit of the Wheatbelt having a tough time. Correct me if I’m wrong, but these farmers seem to have fallen off the radar. I have really strong opinions on government assistance during drought times. The main one is the way decisions regarding people’s futures, be it in farming or any other industry which may be able to access funding from State or Federal governments, are made. Farmers are notoriously self-reliant. We don’t look for handouts and try to prepare ourselves for dry times when our years are good. Personally, we carry enough hay for two years and theoretically we should have enough water for the same amount of time. I know plenty of others who do the same. But when it goes beyond that our future is in Mother Nature’s hands. We can’t make it rain and therefore I don’t believe our circumstances are of our doing. The Landline program, which stirred such a chord with me, interviewed a man (Sunday, February 9, 2014), who told the story of a NSW or Queensland farmer who had run out of both feed and water. He booked a truck to take his remaining 400 head of cattle to market. You know why? He had run out of options and hope. There was nothing left to do but sell. And as a lot of us will know, once hope is gone you are well and truly buggered. When the truckie got there he told the farmer he couldn’t take those cattle to market because they were too poor, too undernourished. Some of them would probably not survive the trip. The farmer shot those 400 head of cattle - before turning the gun on himself. All because of no rain and the consequences it brings. The government needs to understand this. Whether a farmer is viable during drought times or not should not come in to it. That’s why all these decisions about what is available and who can apply, needs to be made before the droughts happen and then implemented in tough times. There is no point in trying to rush out with quick fixes and put policies in place during droughts because the emotion is too real, too raw. Farmers are hurting and desperate. Every situation needs to be looked at individually because each set of circumstances is different. I know this is unlikely to happen but in a perfect world that’s what I’d like to see.

23

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HE Avon Valley Gourmet Food and Wine Festival is back by popular demand in 2014 at the Northam Recreation Center on the WA Day Long Weekend from Saturday, May 31, to Sunday, June 1, from 10am-4pm daily. This is an event not to be missed and showcases a huge range of food and wine from all over WA, some from abroad and amazing fresh produce from the Avon Valley. Visitors can experience a wide range of flavours with about 90 stalls to browse through. Products include chilli, cheese, chocolate, wine, beer, spirits, yabbies, nuts, olive oil products, honey, gourmet biscuits, preserves, oysters and much much more. Cooking demonstrations will be back by popular demand with Slow Food which is an international nonprofit organisation founded in Italy in the 1980s to work at protecting disappearing local

◗ ◗ ◗ ◗

Tanya Richardson 0429 260 537 [email protected] www.avoneventsandmarketing.com

food traditions. It spans more than 100,000 chapters world-wide and the Avon Valley and Perth chapters will be partnering with Sophie Budd, Katrina Lane and Bella Bushell to showcase local produce, cooking demonstrations and food conversations. Outside for the kids there will be rides, a cuddly animal farm and face painter so there really is something for everyone. The vast majority of things on the program are included in the entry charge of $12 per adult. Kids under 12 are free but must be accompanied by a parent or legal guardian. There are some small fees associated with some of the

high-end alcohol tastings and kids rides. Few things can match the exquisite flavour of a perfectly smoked meat. Whether it be salmon, ribs, brisket or venison, nothing tastes better than that distinctive smoked flavour. So don’t forget to enter the door prize comp for your chance to win the best selling Pro Q smoker oven from The Smoke Shack. A long table lunch will be on offer prepared by Australian Iron Chef Winner Herb Faust. This fun and relaxing banquet style garden grill and guilt lunch will definitely set your taste buds ablaze. Herb’s fresh and seasonal menu is sure to impress. These tickets are on sale soon and will be red hot so be sure to sign up to our mailing list to be one of the first to have the opportunity to purchase tickets. Stallholder applications now open.

Wheatbelt rocks in cyberspace

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OCKING out on the Pathways to Wave Rock has gone global. Just one week after launching, the unique film capturing the vibrancy of the Wheatbelt has been viewed on YouTube more than 8400 times as Ripe went to print. Set to the soundtrack of WA band San Cisco’s Rocketship and produced by film company Black Cyclone, the film follows four travellers in a green Kombi van. They can’t help but get caught up in the vibrancy and adventure of the Wheatbelt, meeting a range of visitors and locals dancing and having a blast across the region’s landscape and key attractions. The fresh and fun film was the initiative of Roe Tourism Association, a collaborative non-for-profit partnership between the Shires of Bruce Rock, Corrigin, Kondinin, Kulin, Lake Grace, Narembeen and Quairading, supported by

▲ The four tourists travelling in a green Kombi van and rocking out on the Pathways to Wave Rock. The unique video has gone global on social media just one week after launching, showcasing the spectacular Wheatbelt region and vibrancy of its communities.

Tourism Western Australia and Australia’s Golden Outback. After the launch, Tourism WA’s CEO Stephanie Buckland said the film positions the

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tourism attractions found in the Wheatbelt region,” Ms Buckland said. “It will be a valuable tool in helping to increase aware-

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Enlighten yourself to the power of mushies

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BANNISTER DOWNS FARM PH 9776 4555 MUIRILLUP ROAD NORTHCLIFFE WA 6262

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www.bannisterdowns.com.au

ON’T be in the dark about the power of mushrooms. Mushrooms have provided a vital solution for Australia’s Vitamin D deficiency epidemic. Last year a Sydney University study proved that mushrooms can provide 100 per cent of the recommended daily intake of Vitamin D, a deficiency which affects more than a third of Australians. In addition, research by Australian Mushroom Growers Association found that almost half of Australians don’t know the health risks associated with low Vitamin D levels and a third of us aren’t even sure if we are getting enough. Bosch Institute deputy director and head of physiology at Sydney Medical School, Professor Rebecca Mason said Vitamin D is essential to maintaining bone health and general wellbeing. “Low Vitamin D levels cause poor calcium absorp-

tion that can result in osteoporosis, a disease affecting more than one million Australians,” she said. “Vitamin D is also important in helping us fight infection, heart disease and even type-two diabetes.” Prof Mason investigated the Vitamin D levels of three standard button mushrooms exposed to direct midday sunlight and results confirmed that mushrooms generate Vitamin D levels in a similar way to humans and an average serve can provide 100pc of an adult’s requirement (10 mcg). Accredited practising dietitian, Glenn Cardwell agreed that Vitamin D rich mushrooms are an effective way to achieve our daily requirement. “After one hour in direct sunlight, your mushrooms won’t diminish in flavour or appearance but will have adequate Vitamin D levels,” he said. “It’s a real breakthrough in nutritional science and this small change may help the

millions of Australians overcome their Vitamin D deficiency. “Despite so many Aussies suffering a Vitamin D deficiency, over a third of us aren’t able to name a single source of Vitamin D. “The research also found that 84pc of Australians don’t know you can actually get your much needed Vitamin D from food. “Foods like sun-exposed mushrooms are a great source of Vitamin D and for those of us who are sun conscious, this is obviously great news.” Mr Cardwell warned, however, that not all foods containing Vitamin D provided the amount needed. “To achieve enough Vitamin D you could eat half a kilo of fatty fish such as tuna or salmon, around five tablespoons of margarine or half a litre of Vitamin D fortified milk,” he said.. “Mushrooms however, can provide all the Vitamin D we need, in just one serve.”

C O O K I N G

Just a berry good slice By BETH JOHNSTON

The Everyday Baker

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RESH produce is obviously always best. But it’s not always possible, which is why we have back-ups of frozen and canned food. Something I always have a stash of in the freezer is frozen berries.

I may bang on about my big lad not eating veggies, but for breakfast he loves nothing more than muesli with natural yoghurt and frozen blueberries. So at least he’s getting some goodness there. In WA, we’re lucky enough to have a few great berry producers. You can get beautiful local blueberries from December through to March and Albany producer Eden Gate Blueberry Farm is fantastic, but check your local farmers

market or fruit and veggie store if you’re lucky enough to have one nearby! This recipe combines two of the big lad’s breakfast favourites, natural Greek yoghurt and raspberries. I’ve used frozen raspberries in this recipe, but we’re a bit excited about picking up some fresh blueberries on the weekend! This cakey slice stays incredibly moist and can be made with different fruits if you so desire.

YOGHURT RASPBERRY SLICE Ingredients 150g butter, softened 1 cup raw caster sugar 1 teaspoon vanilla bean paste 2 eggs 1 2/3 cup SR flour 3/4 cup natural Greek yoghurt 300g frozen blueberries or raspberries 1/2 cup flaked or slivered almonds

Method Pre-heat oven to 180 degrees Celsius. Grease and line a slice pan with baking paper (about 20x30cm). Beat butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in flour and yoghurt, alternatively, gently mixing until smooth. Fold through berries and pour into pan. Smooth the top and sprinkle over almonds. Bake for about 50 minutes or until golden.

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