Farm house accommodation

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Home Booking

Looking for farm house accommodation? We may be the right people. 
We have been operating Eureka farm for many years and starting this year we have a limited amount of accommodation. 

Whilst you can book via AirB&B or Trip Advisor you also  have the opportunity to book directly. Bookings are now coming in so get in early if you want to book in January or February this year. Our contact number is 613-63725500

We have two types of accommodation. Our Farm House is our old family home. It  comes fully equipped for the discerning guests.. Lots of room with three bedrooms. 

The second accommodation is what we call the Aimee’s Bungalow. Just refurbished with two bedrooms, bathroom and kitchen. 

 Our two types of accommodation are near our Cafe and visitors will see what happens on a farm in summer. We grow many types of fruit trees as well as berries. Read more about our farm elsewhere on this site.
Some things to do:

Feed the animals, picking fruit a possibility in season.
Close to Farm Cafe. Enjoy a farm house breakfast at our cafe. Seasonal fruits , jams , chutneys and our famous ice cream are also  available in our shop. 

Great walks starting on the farm or nearby such as Winifred Curtis reserve; the Scamander Beach from Falmouth to Diana’s basin. On explore the hinderland. Rock climbing at South Sister , trout or salt water fishing in the Scamander River and much more.

We are a working farm and as such we start work early in the picking season. We promise not to bother you and you are welcome to join us. However we would prefer guests who do not party late at night as sleep is important for our sanity in these busy summer months.

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Aimee\\\'s Bungalow                                                            
Our farm house                                                            

Just enter your wishes for days you wish to stay at Eureka Farm.
The calendar will indicate whether  either of the two types of accommodation are available. Remember that the main house can accommodate up to 6 people and the Shed up to three people.

 

 

Recent Posts

Plum recipes

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Eureka Farm grows a lot of plums. We must have up to 500 trees. Most of our plums are blood plums meaning the flesh is red. The first plums we used to grow were Santa Rosa followed by a variety called Frontier. We later removed our Santa Rosa trees as production was fickle possibly due to the often inclement spring weather conditions and the trees tendency  to vegetative growth making them difficult to pick as they reached for the sky every year after pruning. Frontier is a black skinned fruit which generally requires successive picks, Frontier is followed by Red Heart , Mariposa and lastly Satsuma. There are endless varieties of plums and I believe most of what we grow are the Japanese descent.
Most Tasmanian’s who have a garden are able to grow plums. They are very tolerant to cold snaps and reasonable tolerant to brown rot the scourge of stonefruit. This means than local sales can be limited due to a plentiful supply elsewhere.
Over the years we developed a number of plum recipes. My original intention was to develop a blood plum fruit wine. The difficulty I had was with the acid levels of the fruit compared with grape wines. The sugar levels were also low as plums won’t stay on the tree at the same levels as grapes. I gave up on the fruit wine after a number of years. Whilst I still believed it is possible with modern technology to make a good fruit wine I sort of gave up drinking much wine myself. But that is another story.
We have however had some successes in value adding. No doubt the most successful recipe we have developed is our Worcestershire Sauce which is based on a Tasmanian recipe which we modified. It uses lots of plums and is completely different to the original Worcestershire Sauce which is based on anchovies. Our sauce is very thick with peppercorns and cloves being the main spice ingredients.
This year we didn’t have as much plums as previous years due to the drought. But still plenty to satisfy the market and our vaulue adding exercises. 
Lately though I have been looking at cakes which use plums. One cake that I have loved making is an Upside Down Plum Cake. The recipe is attached.

Ingredients

  • 6 to 8 plums, number depends on size
  • 1/4 cup brown sugar
  • 8 tablespoons unsalted butter (1 stick)
  • 1 cupself raising flour flour
  • 1/2 cup almond flour
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract

 

InstructionsUpside Down Buttermilk Plum Cake / MOMS KITCHEN HANDBOOK

  1. Preheat oven to 350 degrees F.
  2. Use a paring knife to cut the plums in half through the center, twist and separate. Remove the pits. If the pits don’t come out with ease, use your paring knife to cut them out. Set aside.
  3. Sprinkle the brown sugar to cover the bottom of a 9-inch cake pan. Dot 2 tablespoons of the butter over the brown sugar. Set the pan directly on a burner of your stove over low heat. Allow the butter and sugar to melt together, swirling occasionally so nothing burns. You want the butter/sugar mixture distributed evenly over the bottom of the pan. Use a spatula to help spread the mixture, if needed.
  4. Place the plums cut-side-down into the cake pan so the fruits are touching. Start with the outside perimeter of that pan and work your way to the center. Set aside.
  5. Put the flour, almond flour, in a medium bowl. Stir with a fork and set aside.
  6. Use an electric mixer to cream the butter and sugar together in a large bowl until smooth. Add the eggs and mix until thoroughly blended. Add the milk and vanilla and mix again. If the batter is a little curdled looking, don’t worry.
  7. Add the flour mixture and to the butter/sugar/egg mixture and mix together into a creamy, smooth batter.
  8. Pour the batter over the plums. Set in the oven with a baking sheet beneath to catch any plum juices that may spill over.
  9. Bake until a toothpick inserted into the cake comes clean, about 45 to 50 minutes.
  10. Remove from oven and cool completely in the pan, at least an hour.
  11. To remove cake, set a plate large enough to cover the pan on top. Flip the plate over so the cake inverts onto it. Lift off the cake pan.

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