SMOKED GARLIC We have had a great response from customers to our Smoked Garlic. The question has been asked “how best to use it?” We were quite surprised how the smoking process really enhanced the flavour of the Oriental Purple and the Giant Russian in particular. We have always found the Russian very mild and don’t eat it much, but we are now hooked. It becomes a very versatile product – sliced into salads or used as normal. Cold smoking is quite a long process taking about 3 days or more. This involves keeping a good constant supply of smoke. The temperature in the smoke house must not get too hot and risk cooking the garlic, so a constant vigil is important. Because of the time factor and the long process involved we only operated the smoke house at the end of each month last season. This year we may have to smoke garlic every fortnight to meet the demand. The smoked garlic proved a real winner for gifts last season, with its gorgeous copper brown colour enhancing its appeal.
Utilisation of infamous African Love grass as mulch on garlic crop and in gardens when most people burn it off their paddocks each year.A Working Water Wheel and a Solar Pump used for irrigation of garlic crop and for watering gardens. Solar Power System on home.
Small flock of Dorper sheep used mainly to produce manure for composting.
Renowned garden - & part of the Australian Open Garden Scheme 2008 with many rock features
Viewing Platform overlooking the waterfall and waterwheel, and for observing the platypus in the creek
Waterfall and waterwheel below the viewing platform on the property
Meditation Sanctuary – A round stone building (5metres diameter) built by Dick from stone on the property. Monthly meditation / spiritual sessions held.
Another one of Dick’s wonderful creations, the Celtic Cross.