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.

Provenance Flour and Malt

More info on this wonderful producer is coming soon!

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