 A very old family favourite with the addition of our Eladnelle Farm - Premium Grade 1 quality Saffron. A delicious , quick and easy recipe.
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 Despite three power outages today, due no doubt to the high winds we are currently experiencing; I was able to make this absolutely delicious Middle Eastern inspired meal tonight. I served it with steamed rice; plus beans and carrots which were lightly pan fried in butter and grated garlic. Lee commented it was "Restaurant quality" Happy with that!  It's GOLD!!!!
Thrilled to announce that our Premium Grade 1 Quality Saffron has won a 2020 - Gold Medal in the 'Delicious. Harvey Norman Produce Awards' Earth Category. Firstly, thank you to @chefpaulforeman for nominating us!! Thanks to the Tasmanian judging panel, who awarded our Saffron a State award which then allowed our Saffron to be entered into the National Judging. @analiesegregory from 'Detached Cultural Organisation' @christian867 from 'Aloft ' #RodneyDunn from 'The Agrarian Kitchen Cooking School & Eatery' @chefmassimomele from 'Grain of the Silos' . Thank you to the National judges who judged the the produce award entries in isolation this year: @chefneilperry @chefmattmoran @chefpetergilmore @daniellemariealvarez @cfassnidge @guillaumebrahimi Thank you to @deliciousaus and @harveynormanaustralia for providing these awards too!  I made these Eladnelle Saffron Rock Cakes today to take part in a Zoom birthday party for my Aunt's 97th birthday. HAPPY BIRTHDAY AUNT!!
It was lovely to see my two aunts - my Dad's older sisters who are 97 and 95, my two sisters and lots of my cousins from all over the eastern side of Australia. Ipswich, Queensland; Sydney, New South Wales, Melbourne and regional Victoria. I think I chose this recipe as apart from the addition of Saffron, I grew up eating these, as it was a favourite recipe of my Mum's. Another of my families easy and delicious recipes, I hope you enjoy them! Very excited to be included in an edition of the Tasmanian Country newspaper this week, due to Eladnelle Farm winning a 'State EARTH category - Delicious Produce Award' this year for our Premium Grade 1 quality Saffron. Sad that this great newspaper will no longer be produced as of this month. We have enjoyed the articles in this newspaper, since we arrived in Tasmania. Tasmanian Country displayed the innovation and expertise in the various producer stories we've read. Humbled to have been included. Thanks so much to Kirsty Eade who was the journalist who interviewed us a few weeks ago and wrote this article; plus Chris who came to the farm to take photos of Lee and me, plus of course Peanut the Sheepdog.   Very excited to announce we are one of the lucky recipients from our state of Tasmania, for the 2020 Delicious Produce Awards in the category of 'Earth' with our Premium Grade 1 Quality Saffron. Woohoo!! We'd like to thank Chef Paul Foreman for nominating us, plus the panel of judges for the Tasmanian award section, namely: Chef Analiese Gregory at 'Detached Cultural Organisation', Chef Christian Ryan at 'Aloft', Chef Rodney Dunn from 'The Agrarian Kitchen Cooking School & Eatery' and Chef Massimo Mele from 'Grain of the Silos' . Thank you to Delicious Australia and Harvey Norman Australia for conducting these awards too!
 I made this delicious Cheesecake with the Saffron Ricotta, made from the 'Mae Hill Farm' recipe. This recipe is easy to make, yet very effective. Last week I liked a post by 'Mae Hill Farm' about them making Ricotta from scratch. We subsequently had some message exchanges and they kindly shared their recipe with me. Of course I added Eladnelle Saffron! In a couple of days I'll share what I do with the Saffron Ricotta next. Please find the recipe below.
Reposted from @Huon Valley Meat Co "Looking for an autumn freezer filler? We have some limited numbers of boxed lamb available at a great price! You get a whole lamb, artfully butchered here in store, cry-vac or paper wrapped ready for your freezer. You will get roasts, Barnsley chops, rumps, rib plates, shoulder, mince. Shanks and diced. Or you can tell us how you would like it prepared. Derwent Valley lamb from #eladnellefarm ....... producers of fine lamb and excellent Tasmanian Saffron! Comes with a jar of Saffron grown alongside the lambs and a free recipe. $15.50kg avg 18-20kg lambs. DM to order with email address and phone number." Please follow the link below to the recipe for the Eladnelle Lamb Tagine with Eladnelle Saffron and Dried Apricots. The recipe and Eladnelle Saffron is currently provided as part of the purchase of Eladnelle Lamb at Huon Valley Meat Co.
 "ABC Rural
Yesterday at 12:02 PM · 🌾👨🌾️ WHAT'S IS LIKE TO GROW THE WORLD'S MOST EXPENSIVE SPICE? 👨🌾️🌾 For Tasmanians Jen Hancock and Lee Robinson it's been a delicate process learning to grow saffron. It doesn't sound like much, but from 5 grams in their first harvest to 205 grams the following year, the spice is harvested and separated by hand into 150mg bottles to sell. What kind of meals have you cooked using saffron?" If you'd like to listen to our Interview it's at the 38:45 minutes mark for 6 minutes! http://ow.ly/g5tp50xSMHO  Very tasty entree for dinner last night. Best of all an easy and quick recipe. I used Tasmanian Scallops from 'Georgetown Seafoods' and Micro greens from 'Huski Greens'; both are stall holders at Farm Gate Market. Big news everyone - we are pleased to announce that we will be at @TheTasteofTasmania in 2019/20! Make sure you come see us from 28 December 2019 to 3 January 2020. We can’t wait! #tasteoftasmania. See the full line-up here: https://tasteoftas.com/eladnellefarm  This is an old family favourite, that my Grandpa Moses used to make when I was a child. I've adapted it by adding Eladnelle Saffron - YUM! There are no restrictions on transporting Saffron to any state/territory of Australia, as it is a packaged dried spice.  If you would like more information, please follow this link ‘Australian Interstate Quarantine guidelines'.
For our 2019 harvest this year, we made the decision to process the stigmas from the Crocus flowers in a different way. As of our 2019 harvest, following extensive research we only processed the red part of the stigma - which is pure Saffron. The yellow/orange that you may find on some Saffron sold is called "floral waste content" it is part of the 'style' of the flower and has no culinary value at all.  We aim to constantly review our practices, so that we can ensure we only provide the best saffron, as per our results of the 2019 laboratory testing from our Saffron harvest; which was graded as Premium Grade 1 Quality Saffron as per the International Standards Organisation (ISO) 3632 v2. We will have our Saffron tested every harvest, so as to make sure that we are maintaining our high standard. |
AuthorJen & Lee own and operate Eladnelle Farm. They produce and sell high-quality Tasmanian Saffron. Archives
October 2020
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