Rain, Rest and New Additions

After a slightly quieter Patch to Plate dinner, Sunday was enjoyed at a gentler pace — and with fewer dishes to wash, which was a welcome change.

Monday evening brought us back into teaching, with another workshop held at the Warrnambool Community Garden.

This time, I shared our fermenting course, and it was wonderful to see it so well attended.

There’s something special about passing on these skills and seeing others take an interest in traditional ways of preparing food.

The rest of the week was shaped once again by the weather.

Working in between downpours and long, steady showers has become the norm. Everywhere you step, the ground reminds you just how much rain we’ve had.

We did manage to sneak in a few hours outside — pruning roses and tending to our perennial beds — but those windows were short-lived. Before long, we found ourselves retreating back indoors.

And so, we welcomed Friday with open arms, tucked away in the warmth of the kitchen.

Pots on the stove, good food in the making, and the steady crackle of the fireplace — a rhythm that feels just right for this time of year.

We’ve also added a few new products to our shelves: Apostle whey milk, Symons cheese, gluten-free pasta, fish in jars, Frank and Al Chai and more.

Bringing in new lines always comes with a bit of extra work — setting up accounts, placing those first orders, and then waiting to see how it’s received.

There’s always a sense of anticipation in that process.

As we move through these colder days, I find myself counting down to the shortest day of the year. June has never quite been my favourite month here in Australia — especially knowing that back home it’s summer.

But as always, the shift will come, and before long the days will begin to stretch out again.

What’s coming up at the barn

Butter, Yoghurt & Labneh Workshop

This Sunday, 21. June | 2–4pm

$75 per person

Patch to Plate Dinner

Saturday, 11. July

Roast, potato bake, seasonal vegetables & Bee sting for dessert

$35 per adult

Sourdough Bread Making Class

Sunday, 19 July | 2–4pm

$75 per person

(Last one for the winter months)

A wet week, a warm kitchen, and a few new things slowly finding their place.