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Recently we have shown as a nation we care very much. We do really care about where our food comes from.
Australian growers have been sadly affected with the strawberry tampering ‘food security’ incidents and we as consumers, have come out guns blazing! Pantries may now have a few extra jars in them full to the brim with ruby red jam. Most of us will have eaten a strawberry or two in support whether it be in a cake, a pie or some other luscious dessert. Or simply from the punnet.
Western Australia has a goldmine of committed primary producers. Charlie and Coleen Roberts of Charcol Springs in Manjimup pioneered the production of pastured eggs in Western Australia. Their eggs are laid by (very) happy healthy chooks that are free to roam expansive areas of paddocks.
Following the beef cattle around the Roberts property in the Southern Forests region, the chickens scratch, dig and fossick, regenerating the ground. Moveable caravans allow them to settle comfortably and safely at night and a nifty design allows freshly laid eggs to roll away from roosting birds avoiding any washing away of natural protection on the shell before grading and boxing.
We are very proud to announce that every egg that is used in our classes will now come from a Charcol Springs chicken!
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The Roberts family are a precious resource – Mum, Dad, two boys, one dog, three thousand chickens and a herd of beef cattle, bringing us local premium produce from well looked after animals. Come and meet the people (unfortunately we can’t accommodate the chooks) in November at our Friday Lunch Demonstration Class. You will fall in love as we did with them, their values, generous hearts and genuine commitment.
Welcome to Eggtober everyone!
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Awesome articles written by our Matters of Taste Chefs on cooking techniques, free recipies and more!
Know where your food comes from when you purchase fresh produce from WA family run farms .
TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running
TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running the kitchens of a busy country inn.
After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.
Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.
Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.
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