Known the world over for its flavour, aroma and vibrant colour, saffron has the reputation for being its most expensive spice. This is in part because of the intense labour involved in growing, cultivating and picking saffron.

Saffron’s stamens, or threads, are derived from the flower of the Crocus sativus, which, as a perennial and sterile flowering plant, is entirely dependent on human activity to reproduce and spread. 

The epicurean rewards for using saffron are high with the spice being used to season and amplify savoury and sweet dishes.

“Saffron brings an exotic lift that gives a warm, full mouth flavour that is a delight,” says Eladnelle Farm’s co-director, Jen Hancock. “More than just a wonderful spice, saffron is good for us as well. Saffron has begun to be seen as having a positive effect on health.”

Hancock, together with husband Lee, founded Eladnelle Farm in late 2017 and it has only been a few short years before the business was named a gold medallist at the 2020 delicious. Produce Awards. 

“As far as we are aware, we are the only producers of Premium Grade 1 quality saffron planted, grown, picked, processed and packaged all by hand, from the pristine environment of the Upper Derwent Valley, Tasmania,” she says.

The unique microenvironment of Eladnelle Farm is integral to the final product. The Hancocks were originally living in Melbourne before they jumped the Bass Strait to launch their new farm. 

“When deciding where to move to start our farming venture, we spent considerable time researching weather conditions to suit growing saffron,” says Hancock. “We looked at properties in northern Victoria, Blue Mountains region of New South Wales, south coast New South Wales and finally Tasmania where we found our beautiful 250-acre farm.”

From paellas and curries to condiments and desserts, there are many ways in which to use Eladnelle Farm’s saffron. However, Hancock suggests users to keep “health in mind” when cooking with saffron, noting that the spice can assist with various ailments including soothing an upset stomach, protecting the heart and stymying macular degeneration.

At Argyle Australian Saffron, there is also a strong focus on the health benefits of saffron. This in part drives the production of their saffron range, which includes ground and whole saffron, saffron and chamomile tea, saffron recipe book, and a saffron rescue facial oil.

Grown on the foothills of Mount Canobolas in Orange, Argyle Australian Saffron began with 2,500, hand-planted saffron corms which yielded about 10 grams of saffron during their first harvest back in 2018. 

The farm has since grown to over 100,000 saffron corms. And what’s distinct about Argyle Australian Saffron is the way in which Argyle and her team process the spice. 

Owner and general manager, Angela Argyle says, “We dry our saffron differently to most in that we introduce humidity to the process. Research has shown that this quickly coats the stigma as it dries and locks in maximum flavour, aroma and colour.”

Argyle's favourite way to cook with saffron is in one short answer, “Everything from curries to cakes, baking to cocktails.”

However, she notes saffron is increasingly being used for reasons beyond providing food with flavour, aroma and colour. 

She says, “Many of our customers use saffron to help with ADHD, depression, Alzheimer's disease, PMS, as a sleep aid and even as a libido lift.”

Saffron is also used as a facial skin booster. Argyle says that this is because of saffron’s “extremely high antioxidant content, as well as anti-bacterial and anti-inflammatory qualities … [which make it an ideal] as a skin evening and brightening ingredient.”

For further information about these producers, please visit eladnellefarm.com.au and argyleaustraliansaffron.com.au.

Feature image above: Eladnelle Farm Saffron Crocus

Autumn is harvest time for saffron in Australia. Kicking off in April, it runs for several weeks with Australian saffron farms, Eladnelle Farm (Tasmania) and Argyle Australian Saffron (New South Wales) a hive of activity during this period.

Seeing red: sustainably-grown Australian saffron

Owned and operated by Linda Stanley together with husband John, the farm produces 12 tonnes of chestnuts every autumn. Chestnut Brae is able to do this in part by following sustainable and regenerative agriculture practices. 

Stanley says, “Our philosophy is a no waste one - we use every size nut. Most chestnut farmers can only sell one third of the crop, the largest sizes.”

Accordingly, Chestnut Brae offers a wide range of products. Stanley says, “We peel our medium size nuts so that we can extend our shelf life of the nuts, and so that we can make chestnut puree; chestnut cream; peeled, vacuum-packed, frozen chestnuts; peeled, dehydrated chestnuts, and organic, gluten-free, chestnut flour. 

“Our small chestnuts we feed to happy, pasture-raised heritage Wessex Saddleback pigs to produce the most wonderfully flavoured, chestnut-fed pork, ham and smallgoods.”

The farm’s chestnut-fed pork is a point of pride for Stanley and her husband. The couple first began producing the pork after a trip to Europe. She says, “(It’s) a special-event pork as we cannot supply the pork every week of the year due to its high seasonality.” It is only available direct from the farm through their ‘Chestnut Lovers Community’ club. 

Chestnut Brae also produces a chestnut ale, which was tipped with a gold medal at the 2017 International Beer Awards, and, when the chestnut flowers produce nectar, a chestnut honey. 

For chefs and foodies, Stanley recommends Chestnut Brae’s peeled, frozen chestnuts which are available year round. She says, “They can be used to make gourmet desserts such as vermicelles, Mont Blanc, chocolate and chestnut truffle torte, and chestnut truffle cake, (as well as dishes like) Brussels sprouts with bacon and chestnuts, and guinea fowl with roast chestnuts and chestnut stuffing.”

Stanley herself often makes chestnut pudding and chestnut ice cream as they are “always requested by grandchildren when they come to the farm.”

Click here to learn more about Chestnut Brae.

Set across 70 acres on the Blackwood River Valley Farm Trail, Chestnut Brae is Western Australia’s only certified, organic sweet chestnut farm, and only one of two in the country.

Highly nutritious with double the fat and protein of cow's milk, award-winning Pāmu Deer Milk offers chefs flexibility, versatility and innovation. This luxurious ingredient lends itself easily to be used in either sweet or savoury dishes.

Pāmu Deer Milk’s Sarah Wood explains, “Naturally rich in protein, high in fat, Pāmu Deer Milk has a clean, mild flavour and pure white colour. It is deliciously creamy, with a silky mouthfeel.”

Pāmu Deer Milk began life with fifth-generation farmer’s Peter and Sharon McIntyre, whose farm is located on the South Island of New Zealand. Here the herd of red deer are grass-fed and roam the farm’s natural, outdoor environment. A large species of deer and historically difficult to milk, it is native to western Europe and was introduced to New Zealand in the late 19th century. 

What is particularly unique about their product is that Pāmu Deer Milk is the first company to commercially raise red deer for milk production. And Pāmu Deer Milk’s innovation lies in its ability to transform its small-batch product to be available all year round. 

Sold in a pouch in powdered-form, Pāmu Deer Milk has a long shelf life and is easy to store. Each pouch contains six sachets of 107 grams with each pouch providing the equivalent of three litres of liquid milk when rehydrated with water (one sachet reconstitutes into 500 millilitres of liquid milk). 

Pāmu Deer Milk can effectively be used to create any dish typically made with cow's milk or cream. Wood says, “Whether it be ice-cream, creme brûlée, creme caramel or panna cotta, Pāmu Deer Milk offers the ability to renew the classics and to create new luxurious desserts.”

The product can also be used to make such items as yoghurt, brioche and cocktails. Wood says, “Pāmu Deer Milk offers a delicate texture and a beautiful creamy flavour. The perfect treat.”

Head to Pāmu Deer Milk's website to find out more about this innovative business and product.

This is a true Italian-style gelato – and is based on the great ’natural’ milk gelatos enjoyed in Milan and around Italy. There is no cream in this recipe, as is traditionally found in a fior de latte gelato. The reason for this is the deer milk has a naturally high fat and protein content, and the flavour and texture of the milk does not need any additional cream or fat added. 

1. In a small saucepan, whisk the sugar, cornflour, and salt together until well-blended and lump-free. Add 250 ml of the deer milk and mix to combine until completely smooth.  

2. Heat over medium heat, whisking constantly until the mixture begins to simmer. This will take about. 6 minutes. When the mixture comes to the boil, continue cooking and whisking for exactly 1 minute to ensure the cornflour is fully hydrated and any starchy taste is eliminated. 

3. Transfer the mixture to a large bowl, then whisk in the remaining 250 ml of deer milk. Place mixture over an ice bath and cool, stirring regularly. 

4. Churn in an ice cream machine according to the manufacturer’s instructions. 

To learn more about Pāmu Deer Milk, click here. 

This is a true Italian-style gelato – and is based on the great ’natural’ milk gelatos enjoyed in Milan and around Italy.

Straight To The Source was recently invited by Ryan Watson of The Fairlight Butcher to Soil to Stomach, a special, one-night-only event, to discuss regenerative agriculture and the alternatives to conventional farming.

Chewing the cud with Tawnya Bahr and Lucy Allon, and in front of a live, sold-out audience, was a panel of experts that included Charles Massy AOM (farmer, scientist and Call of the Reed Warbler author), Charlie Arnott (biodynamic farmer and The Regenerative Journey podcaster), Murray Prior (tree changer and Ngurruu farmer), Lauren Branson (founder of Your Food Collective) and Ron Ehrlich (holistic health advocate, dentist and educator). 

One thing that struck us that evening was how eager the audience was to learn about regenerative agriculture and what they could do to support it. Accordingly, we decided to pull together our top take-aways from the event.

With the agriculture sector being a large emitter of greenhouse gases, it is clear that the sector is a considerable contributor to climate change. As such, agriculture is increasingly considered to be part of the problem but also potentially a significant part of the solution. Regenerative agriculture aims to do just that, and help create a sustainable future through having a positive impact on the environment.

Simply put, regenerative agriculture is the approach to farming and food production that emphasises protecting, preserving and managing natural resources and enhancing a farm’s ecosystem. 

To build a resilience to climate change, regenerative farming focuses on improving soil health, strengthening crop diversity, managing water cycles, and increasing carbon sequestration (removing carbon dioxide from the atmosphere and storing it in soils and plants).

The benefits for producers and consumers are tremendous. As a 40-year veteran and educator of the sector, Massy emphasised the fact that farmers can step away from conventional farming techniques and embrace regenerative agriculture while still producing high volumes of produce and product. 

To help draw the connection between producers and consumers, Bahr and Allon highlighted what city dwellers could do to assist regenerative agriculture practices and farmers. For Bahr, this largely meant shopping at farmers markets: 

“Get out to your local farmers’ markets if you can. There is no better place to find out what is in season and buy it directly from the person that grew, caught, or cultivated it. Knowing who grows your produce brings a whole different perspective to the appreciation and enjoyment of sourcing, prepping and cooking food.” 

For those that can’t easily access farmers’ markets, Allon felt that it was vital for consumers to ask questions and to educate themselves about the food they consume. Namely, to query what they were buying and sourcing, and to set themselves the task to research it so that they understood where it was coming from:

“Take one ingredient that you buy or source each week and ask yourself what you know about how that ingredient was grown, who grew it, where was it grown and how did it get to where you’re buying it from. 

“If you don’t know, find it out. It will surprise you how much you learn, and what you learn. Knowing the who, what, what and how of where your food comes from is a powerful agent of change.”

As a relative newcomer to regenerative farming, Prior and his family moved to the Southern Tablelands in 2018. After reading Call of the Reed Warbler, Prior sought out Massy as a mentor to help transform their property which had been deeply impacted by a century of sheep farming. In addition, he looked to traditional Aboriginal principles to help guide the healing of Nguuruu Farm by accepting the idea that they weren’t the owners of the land and only custodians of it. This meant planting trees, grazing cattle on rotation and eradicating all use of chemicals. The family now have a vibrant, biodiverse business.

As the co-founder of the online, ethical providore, Your Food Collective, Branson advised the audience to grow something themselves. She felt that whether it was a potted herb, live chicken or fruit tree, to truly tend something required proper love and attention, and the realisation of what’s involved in growing what ends up on your dining table. In turn, she felt that it would allow people to appreciate the food that they sourced as well as value the original source and grower.

We would like to keep the conversation going. Email us at hello@straighttothesource.com.au with any queries or comments you have about regenerative agriculture.

Straight To The Source discusses the pros for regenerative agriculture and the alternatives to conventional farming with industry experts.

Talking Regenerative Agriculture with Leading Aussie Experts

Traditional and Mocha Hot Cross Buns from This Is Us by Christopher Thé are available in a nine pack of minis at the following outlets across Sydney:

These exceptional quality buns are made with single-origin Lancer flour from Doolin Agriculture in North Star NSW supplied by Provenance Flour & Malt.

Traditional buns are made with currants, raisins and mixed peel flavoured with mixed spice and cinnamon and the Mocha are studded with choc chips and finished with a coffee glaze.

Brasserie Bread classic Hot Cross Buns are handcrafted and artisan-baked daily. With a heady combination of plump fruit, enriched dough and warming spices, they are perfectly delicious.

This year Brasserie Bread has chocolate lovers covered with their new Choc Cross Buns. Rich, dreamy chocolate is combined with all the spicy deliciousness found in our classic Hot Cross Buns.

Click here for National Retail Stockists 

Sydneysiders can purchase these beauties 7 days per week from the Café at the Bakery, or order online 24/7 via their online store.

For wholesale enquiries email orders@brasseriebread.com.au or call 1300 966 845.

Handcrafted premium Hot Cross Buns by the one and only, Paddy The Baker.

Traditional, Mocha or Choc Cross buns... the enthusiasm for hot cross buns is at peak spice!

Named after its surrounding region on the mid-north coast, family-run Brother Mountain Macadamias is absolutely nuts about macadamia nuts. 

The biodynamic farm can be found nestled between South and Middle Brother Mountains with a special micro-climate of sub-tropical rainforest and nutrient-rich red soil, perfect for macadamia nut growing. And following a zero production waste philosophy, Brother Mountain Macadamias uses discarded shells as compost and pruned branches as mulch to further feed the environment.

Brother Mountain Macadamias offers flavoured macadamias and nut butter products, including roasted macadamia chips, roasted chilli macadamias, and honey, cacao and macadamia butter.

The crop is looking “pretty fantastic this year”, says owner Alistair Hyde-Page. “The combination of heavy rains over November and December has helped nourish the trees after drought and bushfires earlier in the year. Nuts are looking larger than usual which is promising."

For Hyde-Page, the macadamia butters are particularly a highlight of their product range. 

“We really think the macadamia butters are a beautiful, natural and nurturing product,” he says. “The versatility is a great feature - it’s an easy ingredient to integrate into daily cooking routines and is a nutritious and delicious substitute for butters (even creams) if you are looking toward a more plant-based diet or are looking for dairy alternatives.” 

Macadamias become quite creamy when blended and can be used as a base for both sweet and savoury dishes. Hyde-Page recommends using macadamia nuts on toast, in pasta sauces, marinades, salad dressings, baking and smoothies. “We use it in everything.”

To learn more about Brother Mountain Macadamias, click here.

Named after its surrounding region on the mid-north coast, family-run Brother Mountain Macadamias is absolutely nuts about macadamia nuts.

Each year as International Women’s Day rolls around, we think about the role women play in business, in families and in the greater context of challenging the status quo.

This year the theme of #choosetochallenge is a good one, and it is relevant to so many aspects of our lives, certainly not just gender equality.

A challenged world is an alert world and from challenge comes change.

So we would like to celebrate some of the trailblazing women in food that have paved a way for those behind them, or forged forward in a world where they have had to challenge so much, each and every day. 

Angela Argyle, Argyle Australian Saffron ~ Grower of premium quality Australian saffron.

Becky Nary-Dart, Big Heart Bamboo ~ Innovative and sustainable producer of edible bamboo.

Cherie Hausler, All The Things ~ Artisan and innovator of plant based cheese and other delicious products.

Claire McAsh, Signature Oysters ~ Co-founder of Signature Oysters; the leading hub for high quality oysters in Australia.

Denyse McDonald, Currong Comestibles ~Innovative artisan combining native ingredients with traditional chutney, jam and shrub recipes.

Fiona Aveyard, Outback Lamb ~ 2019 Farmer of the Year ﬁnalist, and maker of delicious single-origin lamb sausage rolls.

Fiona Harrison, Chocolate On Purpose ~ Founder and artisan chocolatier of this 100% Indigenous, Australian-owned business.

Helen Hill, Achacha ~  Grower of the highly-prized new tropical fruit, achacha.

Jayne Newgreen, Provenir ~ Cofounder of Australia's first and only commercially licensed mobile on-farm abattoir.

Jen Hancock, Eladnelle Farm ~ Producer of Australian premium Grade 1 Quality Saffron.

Jenny Daniher and Cathy Owen, Garlicious Grown ~ Producers of a range of award-winning black garlic products.

Jo Lane, Sea Health Products ~ Kelp forager and marine biologist, developing kelp health and inner health care products.

Julianne Lever,  Julianne's Kitchen ~ Artisan producer of range of pâté’s, terrines, rillettes and condiments.

Juliette Bakunowicz, Jam and Jelly by Jewel ~ Multi award-winning jam and jelly artisan.

Latasha Menon, Latashas Kitchen ~ Spice queen, bottling her superior quality Indian, Asian and Australasian products.

Lauren Mathers, Bundarra Berkshires Free Range Pork ~ Producer of award-winning, ethically raised pork.

Lee Towle, Longview Garlic ~ Innovator and producer of green garlic powder.

Lukina Lukin, Dinko Tuna ~ Australia’s first female ‘tuna boss’.

Natasha Dal Bon, Morella Grove ~ Producer and artisan of award-winning Extra Virgin Olive Oil and a range of gourmet condiments.

Marisa West, MG Food Company ~ artisan granola queen.

Minerva Jimenez, MINJUMS Foods ~ Innovator of child-friendly, plant based spreads made made with fresh ingredients.

Minka Park, Kimchi Club ~ Artisan maker of unique plant-based premium ferments and Korean food.

Rosalind Raine, Gumnut Chocolates ~ Australian hand-crafted artisan biscuit maker and chocolatier.

Samantha Gowing, Black Betty Bam~ Chef & Nutritionist challenging the status quo of Australia's favourite umami spread.

Sue Heward, Singing Magpie Produce ~ Grower and producer of exquisite sun-dried quince and figs and maker of gourmet goodies.

Tina Angelidis & Katerina Stavropoulos, Adora Handmade Chocolates ~ Owners of the first local, handmade chocolate shop in Sydney.

Westerly Isbaih, Alto Olives ~ Olive queen and producer of award-winning EVOO and table olives.

Looking for delicious handmade chocolates this Easter? We've got you covered!

In the world of chocolates and Easter eggs, there is enormous choice, however this year our top picks are hand-crafted and individually painted eggs by the talented team at Gumnuts Chocolates, the Dark Chocolate 'Daisy Delight' Egg by Chocolate On Purpose, and for something completely fancy, and show-stopping you must try the Hot Cross Bun 'chocolates', made with cake, rum, coconut, and cherries by Adora Handmade Chocolates. 

So go Straight To The Source this Easter and support your local makers.

We have taken many chefs on educational tours to Meredith Dairy over the years and the more we learn about this Australian farming family and their award-winning products, the more we fall in love with them.

Meredith Dairy began in 1991 when Sandy and Julie Cameron decided to try something new on their farm in Central Western Victoria. 

“In 1991, traditional farming was in turmoil and the price of wool and farming commodities became uncertain,” Julie says. “To survive on the land we needed to be innovative and add value to our farm produce. We love food, so we decided to milk sheep, then goats, to make cheese and yoghurts.”

Thirty years later, Meredith Dairy is the largest farm of its kind in Australia.  

Sandy says: “Our sheep and goats are healthy, well-fed and well-nurtured; this is the key to incredible milk. Our products are made every day in our on-farm factory, using the morning milk.” 

Meredith Dairy’s Chèvre Original is a simple goat’s cheese made daily with fresh goat milk and seasoned with a pinch of salt. It’s the perfect base ingredient because of its fresh, clean taste and creamy texture.

For clubs, this product stands out as it is available in a 1kg log and its versatility lends itself to dishes from breakfast to dinner. 

Meredith Dairy is also one of the very few Australian owned and operated goat dairies that produce goat’s cheese in foodservice-sized packs – which is just one more reason to love them.  

Some cool facts about Meredith Dairy Chèvre Original:

Fresh chèvre has a salt content of less than 2 per cent, meaning it’s perfect for use in any dish, savoury or sweet.

Texture is firm enough that it can be crumbled in a salad, but it’s also soft enough that it can be whipped into an emulsion.

The subtle flavour profile comes from its freshness, as it is processed within hours of the goats being milked. 

It was recently awarded Gold at the 2020 Royal Cheese & Dairy Produce Show for excellence in Goat Cheese Milk, as well as the Australian Cheeseboard Perpetual Trophy for its ongoing success and took home Gold just last week for their dill chevre. 

It’s made on a family-owned farm that uses sustainable farming practices.

In our latest column for ClubTIC, we shine a spotlight on Meredith Dairy while looking at products that are perfect to use on club menus.

In the News... Straight To The Source talk to ClubTIC.

Seeing red: sustainably-grown Australian saffron

Latest stories

Chestnuts and pork: Chestnut Brae

Bucking the trend with Pāmu Deer Milk

Creamy Pāmu Deer Milk Gelato

Talking Regenerative Agriculture with Leading Aussie Experts

Next Level Hot Cross Buns

Nuts About Brother Mountain Macadamias

Celebrating Trailblazing Women in Food

Go Straight To The Source this Easter

In the News... Straight To The Source talk to ClubTIC.