Spring 2018

Everything really takes off when Spring arrives.

This photo was taken by our lovely friend Elena Green who is an incredibly talented visual artist and excellent photographer. Elena has created this website for me and many of the images are photos she has taken of us and our food unless otherwise credited. You can find her here: www.elenaegreen.com.au

The bees are working over the Echium along the verandah of the house. River, Elena and Syd’s young son, was fascinated by them when he visited recently. Some of the bees have come over from our neighbour Sally and Yarran’s hives so we might get to try the honey at some stage. Sally looks after Front of House at Caterina and also looks after a lot in the office, she has a styling business and is doing lovely things on that score.

Everything in the garden has been raised from seed in the Glasshouse and planted out with love and care. We are still picking Rhubarb for the compote and Rocket for the deluxe Bacon and Egg Rolls we serve at breakfast. Most all herbs we are using in the kitchen for weddings are coming out of the garden at the moment.

Asparagus is in abundance and is making it’s way to work for the Bean and Asparagus Salad. Such a beautiful flavour this season. We are also picking Shallots, Carrots, Beetroot, Kohlrabi and Parsnips for home and the Caterina Kitchen.

We have taken the first lot of Tomato seedlings out of the Glasshouse and planted them into well prepared beds for summer cropping. We will plant another lot out in two weeks or so.

In another of the large beds we also planted out Squash, Cucumbers, Zucchini, Corn and Sunflowers

The Blueberry bed had a top dressing of worm castings from one of our large scale worm farms. We do these in old cast iron baths on the forest edge. We have four going at once and the output is like chocolate love for the garden. In the same bed is all of the Thyme, some of the Parsley, Sage and Marjoram. Every plant seems to have a real lift.

We have finally received some great rainfall. It has fallen steadily and really soaked in. All tanks are full and life is pretty jolly good.

Winter 2018

It's been a while since I updated you. I confess I am not a digital native but love the opportunity to share some of the happenings when I can. Caterina in Kangaroo Valley continues to be a wonderful way to live a life and we are so blessed to cater for so many wonderful couples.

What has changed is that we now have an amazing new large fenced garden here at home which is currently providing near all herbs for the business, all of the rocket for the Kiosk Deluxe Bacon & Egg Rolls and wedding catering, all rhubarb, silver beet and edible flowers, a large amount of salad greens and chillies.

I pride myself on a lack of waste in the kitchen at work. We used to send any green waste from the commercial kitchen to friends with pigs but it now all comes home for compost making. At any one time we have around 4 cubic metres of compost being produced as input for the garden. This is a mixture of kitchen scraps, cow manure, green manure grown on site and pasture slashing.

We have brassicas in the ground now; cabbage, cauliflowers and broccoli. There is one whole garden bed dedicated to garlic and one whole bed to eschallots and onions. The beds are 2.4m x 8.5m. Another whole bed is sown to green manure with broad beans up the centre of it. 

There is an abundance of English Spinach, Carrots, Asian Greens, Coriander, Radish and Lettuce. Turnips and other seedlings are waiting patiently in the Glasshouse to be planted out next week.

Food and the production of fresh healthy produce has been a lifelong passion. This latest version of our kitchen garden has upped the ante somewhat. It is a joy to share this quality food with each wedding couple and to share the joy of growing it with you.