Oliver had quite the day on Tuesday. This is Bunny (so called because she was collected from her previous owner in the car park of Bunnings). In this picture, she's very obviously pregnant, isn't she. You don't have to be an experienced farmer to tell that. We're not experienced farmers, we've learned what we know from friends, other farmers and YouTube, but we know that you don't need any special expertise to know that this lady's about to pop. 

​The little old Tamar Valley has become quite the flavour of the month lately! Visitors have picked up on the tranquillity, and stunning scenery, the fantastic cellar door experiences around the Tamar Valley Wine Route, and the places to eat and explore. There are wonderful places to stay where you can get a true taste of rural Tasmania. We've picked out the places we'd stay at if we were visiting - the ones that have great novelty value, are memory making and that will show you a side of the Tamar you mightn't otherwise find. 
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This summer we sold Pork Burgers on our stall as well as our Pork Sausages. It's a limited menu, but it keeps a lot of hungry punters happy! 

Oliver cooked them over wood smoke using one of the smokers he's built, and customers really enjoyed the beautiful woody flavour combined with luscious pork patty. 

So much so, that we decided to make them available on our stall, so that you can take them home and try them for yourself! 

​Carbonara is a go-to in our household. We all love it, and it's quick and easy,  the perfect midweek meal. 
Over the years we've tweaked it, added courgettes a la Jamie Oliver, and now we add bacon, courtesy of Oliver and his wood-smoking, pig-farming habits. 
​The recipe I use comes from a book originally, but I've made this so many times I know the quantities off by heart. 

This delicious lasagne recipe is by Mary Berry, a British food writer and television presenter. She's an old school family cook and many of her recipes are ingenious time savers - like this one. It's the perfect dish when you fancy a sumptuous and satisfying lasagne but not the palaver of making sauces. This recipe cuts corners cleverly but is still home cooking made from scratch - just super quick - guaranteed half the prep time of a normal lasagne! The flavour combinations are also genius - it's really quite scrumptious. 

​Last year some of our pork was cooked by chef Massimo Mele for the Farmgate Festival Saturday night dinner. Massimo cooked a beautiful dish, similar to one his Mama Maria cooked when he was young - slow cooked with mushrooms and sage and served with hand rolled pasta. ​
I like to cook as the mood takes me and had remembered this dish slightly differently.

When you make sausages for a living, you need a kitchen. Small food businesses often begin in a domestic kitchen, and then move to purpose built premises when the time comes. So it has been with our own small enterprise.
This week, Oliver finally moved out of our farm kitchen, into a swanky stainless steel wonderland of his own making. Laurissa Smith from ABC's Country Hour visited the farm to see the processing room, and get a few words from Oliver... 

We're deep into the full English cooked breakfast as a winter warmer and means of keeping the spirits up and the energy flowing here on the farm! 

Being English, we've always been suckers for a Big Brekkie, and being farmers we think there's no better way to start the day than with any dish that features our Breakfast Sausages. here's fabulous recipe from Taste which puts all  kind of goodness together on one plate and couldn't be easier to make.