Blackcurrants- for 2017/18

The 2017-18 picking season of black currants has started. We are now sending blackcurrants by Express Post to Eastern States of Australia. These are fresh, vacuum sealed and can be eaten fresh or frozen when they reach their destination hopefully overnight.

We also have black currant cordial and jams available in our shop or online.

See full article from earlier post: https://eurekafarm.com.au/bloghh/blackcurrants/

For ordering online  go to Farmhouse direct

lots of blackcurrants were picked

lots of blackcurrants are being hand  picked

Noma’s visit

This year has been an amazing year. Ann and I have been very busy and alas my updates for our web site have been noticeably absent. Today is Christmas day and it is the only day we are closed. This gives me an opportunity to reflect and say hello to the world. HELLO!!!!

In recent weeks we have been contacted by an organisation called Noma. To you gastronomic devotees this is a well known organisation. They are a  Danish company who normally operate in Copenhagen. They specialise in offering a culinary experience like no other. They have a two star rating with Michelin. You may already have gathered from this rather weak description that I haven’t been indulged yet with a direct experience. Noma personal if you read this feel free to correct this matter.

As a special treat for Mr. Packer of Casino fame and in earlier years Newspapers now has installed Noma at the site of its new casino in Barangaroo for ten weeks. Sounds simple but it has been a marathon undertaking bringing the staff and the whole operation to Australia.

As such the Noma management have been developing the new menu which will incorporate a lot of native produce and of course be sourced with other Australian produce. It still seems amazing that the entire number of sittings has already been sold out and the future guests still have no idea what they will be getting. Even more amazing to me is the cost are quoted at $475 per head with additional costs for an accompanying wine selection. ( for more go to http://www.news.com.au/lifestyle/food/restaurants-bars/tables-at-ren-redzepis-restaurant-noma-sydney-sell-out-in-under-five-minutes/news-story/86bac22f58a007a3172e822201a0990e)

All very interesting but what is this to do with Eureka Farm. Well it just so happens that we grow Blackcurrants amongst the large array of activities that we seemed to have taken on over the years. We were contacted to supply green unripened blackcurrants, the leaf from the bushes and the wood as well. Never have we had a client wanting the leaves or wood before. What can this mean?

We at first had trouble taking the request seriously. But they persevered and the day finally came when two representatives of the company turned up. My initial contact was with Thomas Frebel . For some reason he was unable to come and instead we met up with Beau Clugston , chief co-ordinator of the Sydney event and his side- kick Malcolm  a patisserie chief formerly from the Bronx. (sorry surname not known).

 

3-DSCF9372

not often the top chiefs from Noma help us prepare lunch for our workers. I think they were starving

Beau, Malcolm and myself-Denis

Beau, Malcolm and myself-Denis

 

 

 

It didn’t take all that long to collect eight big boxes of wood and leaf. I imagine the airlines were somewhat intrigued when they turned up with this as baggage. I believe when processed this amounts to about 20 litres of infused product. I think we could actually make it here with less trouble and look forward to doing a trial.

My curiosity now is to explore these recipes used with this unfused product The blackcurrant leaf icecream sounds like a really good product. We have made ice-cream before with the fruit but this will be the first time we have used infusions.

Thanks  very much for your support Noma and we look forward to working with you on this project.

1-DSCF9370

collecting the wood and leaves.