produce

Long Paddock Cheese boasts an eclectic selection of eight cheeses, each with the richness of Australian terroir. "We've got eight cheeses at Long Paddock Cheese. Seven of them have strong French sort of accents or twists I would say and one of them has an English identity and that one is called the Granite,"

Clair's story is more than a narrative of gardening; it's a testament to the transformative power of horticulture. From a child marvelling at a neighbour’s pumpkin to a visionary reshaping perceptions of garden design, her journey illustrates the limitless potential from learning to grow. 

Traditionally, we'd always thought of them more to cook curries, or Indian, Moroccan cuisine. They’d use spices in things we were already cooking, like spaghetti bolognese, and it was to enhance everyday cooking rather than change it.

“For me, it's about constant curiosity. constantly asking questions, why, and how does that happen? And if I keep curiosity in myself alive, then I keep learning.”

“I like the freedom. You weren’t stuck to certain hours and you could work as long or as little as you like. There’s always something to do but I think there’s a free spirit about all things farming.” 

“Every day is different. Every season is different,” quips Lauren, in between her busy schedule.

“I got sick of hospitality for personal reasons,” says Daniele. “My wife started doing some organic auditing and certification. She was looking into organic gardening. We found this place and we wanted to turn it into a small farm.”

As customers flow in for there famous Blonde loaves, Thais explains,“My husband John Reid has always been passionate about real food; wild-ferment authentic sourdough, baking the traditional way using the old scotch oven from organic stone-ground milled flour.” But last year tragedy struck, “My husband died of cancer last year and this was always his passion.”

But for Matt, the thrill remains in the chase. “It’s something that has excited my primal hunter-gatherer brain,” explains Matt. “You're walking around in the forest, doing the job on autopilot, and I find you can really just plan and think. All the wargames in my head just play out. It’s a real luxury to have the time to just think things right through without distractions. It keeps me happy. I’m very happy in my life.”

Springmount Fine Foods was launched in 2015 with Black Garlic being their first product.

Carmel recalls the burst of flavour from her first batch. “It's not what you would expect. It's like a good red wine. When you first open your mouth you're shocked at how sweet it is. Then you start getting this balsamic, tangy flavour that’s almost like licorice. And then at the end, you finish on an earthy garlic flavour. It's such a complex flavour that it triggers your brain onto lots of different tangents as you eat it.”

Springmount Fine Foods was launched in 2015 with Black Garlic being their first product.