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.