Tag Archives: South Australia

Mouse in the house

As it’s a good season here in South Australia with rain, crops and hay so much so that the mice are breeding rapidly. Farming and mice go hand in hand and I dislike it very much. Most farm houses have cats for this reason, they catch the mice, they eat them and keep the numbers down.

Not so much in this farming enterprise, we have 4 cats, they were born feral, by that I mean feral. They were wild and as kittens my husband found them in his header and shed and got the dogs to help catch them. They lived in a cage in the shed on old woollen jumpers / sweater, then they were moved by the hay forks on the tractor to the back porch, then inside as it was a very cold winter. The farmer use to sit there and put his welding gloves on and pick them out of the cage one by one to pat them. They now after 7 years living with us, like the comforts of home, sleeping on beds and chairs.

The fourth cat Gatsby was caught, mid winter cold, starving and on the road, he now also resides inside and his favourite sleeping spot is on the top bunk. He climbs up there and sleeps. But what these four cats do is enter the house through the two cat flaps that my husband has had installed. They bring with them mice, hares, rabbits, the odd bat and reptiles of the lizard kind. They are so well fed they sometimes bring these mice in via their mouths, cough like they have a fur ball and spit the mice out, 8 out of 10 are eaten  and the other two are left to run free…. in my house.

It’s not abating, I had to travel to our major city the other day 300kms where I picked up our reusable shopping bags, left them in the car overnight. I drove to appointments and then at the end of the day without thinking about it, I grabbed them out of the car, put them in the trolley and went about my shopping. I came to the cash register, handed over my bags to the gentleman, started unloading my trolley to hear the cashier saying “ooo, ooo, umm” and as I looked up towards him I could see he was backing away from my bags. I did the eye roll and asked “is there a dead mouse in there?” he turned and looked at me “oh no love, it NOT dead.” he said I walked up to the bag, took it from him and walked it outside the shops. I emptied it into the carpark, watched the mouse run off and went back inside to complete the transaction.

The cashier looked at me and I said “it’s a country mouse and not likely to survive in the city, it’s travelled over 300 km’s to get here. He said “OMG, the last time I saw a mouse my partner saw it and screamed like a girl!’ I laughed and said “I think you nearly did too, didn’t you?” “oh yes, did you notice that?” it was funny as everyone within earshot stepped back as I went to take the bag outside to empty out the mouse. I have no idea how to be rid of them, I wish it wasn’t standard practice in farming hat you need to adapt to them, any ideas how to keep the cats from bringing them in? If you do feel free to let me know.

frank-look-alike-caryying-a-mouse

Supporting Locals

 

I have had a couple of things come up and surprise me over the last couple of weeks and it does surprise me. I am a great believer and pusher of Eat Local SA where anyone can come into the community and Adelaide and find our fabulous regionally grown foods. There is a fantastic website and phone App where you can find clean, premium foods close to where you are to enjoy.

I choose SA  products and lifestyle as this is where my heart and family are. We support Brand SA are members of FoodSA and proudly support local producers, growers, providores, small businesses and upcoming food trends and much more.In fact even being considered to be part of the food industry is hard work on a daily basis. I now tell people we produce meat for human consumption, ethically, humanely with no growth promotants and with much care and consideration for the source of our enterprise.

As producers of grass-fed certified meats, I like to be able to create opportunities to showcase out meat. We have worked hard and are now getting spit lamb into restaurants one being, Mischief & Mayhem Wine Lounge and Art Bar in Glenelg South Australia and we love it, we help promote it the venue and the nights (friday nights) they have lamb on.

Lamb Roast

I am also looking for opportunities locally to support our products and be involved in the community.  It’s about supporting local events and being part of a community as one should do in a country town. I have been told of an event that requires catering and though our product was recommended the person concerned with the catering stated they were not buying local. Why is that? I have no answer but if anyone does, email me so we can get ideas out there.

As members of the Limestone Collaborative, living in the clean, green environment and fantastic food bowl of South Australia. We are engaged, we are promoting our regions and producers. We love locally grown food and where I can I always buy South Australian first, Australian second and others last .

Save

The Big Issue

In life we have choices to do many things and most of us know are taught to share and to give. We share toys with siblings and with friends, most of us share hand me down clothes, which teaches us how to give and take. As we grow older we are asked to give to charities by donating money, goods or time. Time by way of volunteering is incredibly valuable, by being taught to give we are taught respect and self worth.

I was invited to the Big Lunch 5 years back by a dear friend who is a writer for the magazine “the big issue”. so we went, it was fantastic, in the Adelaide Central markets, food donated by the stall holders and prepared by the head Chefs at the Adelaide Hilton Hotel. Wines donated by a local South Australian Winery , Yalumba, splitrock waters, Mountain fresh juice, Vale beers, HeyDayButter and Lobe cider. fantastic.

My husband the farmer, said about the meat surely we can do better and from that day onwards we have. We donate either our grass-fed beef or lamb to feed 300 people so that all monies go directly to support the homeless and places women in distress in jobs. This year we did paddock fed chicken, lamb and invited a girlfriend to donate eartheggs to the dessert. All local Upper South east produce, delivered and prepared by well known chefs.

The-Big-Issue

This year we were joined by 460 guests 40 of them ours and I was surprised to hear that not many people had heard about  The Big Issue. Where half the proceeds go to the seller of the magazine and it helps to change their life.

Our food was a hit, I noticed the lamb was disappearing fast and I had to go to another table to get a serving for myself and the farmer, it made our hearts swell with pride. Our beautiful grass-fed Dorper lamb prepared by the Hilton Chef Dan Fleming and team and served to 460 people who loved it as much as they did by attending (and us). The paddock fed chicken by a local grower Little Greenbush Poultry   was also a huge hit (donated by us as well)

Nothing tastes as fresh as home grown, no hormones, antibiotics, prepared and given with love to help others who need it.

How do you find your happiness? is it sitting at the table sharing a meal like we did?

If you see the Big Issue sellers – buy the magazine it has great articles and know you’re giving to someone who is doing the best for themselves that they can

Finding the Next New food trend.

I returned this week from Singapore and was taken to the Adelaide Central Market by the farmer for some lunch and a coffee. he really wanted a neck massage – as he finds this very helpful to ease the stress from his farming work load and driving over 300 kms to collect me from the airport.

I was lucky enough to get invited to a South Australian Government Delegation to Singapore where I have met some fantastic people and potential business opportunities. This has inspired me to keep going with looking to other markets for our grass fed, clean and green meat products. It is about time we promote what we are doing and share it with pride.

My husband loves what he does and the mark of any person is how they treat animals and each other. His whole focus since he was old enough to walk and talk has been farming and this shows in the quality of the farming enterprise we now have, one he built up with his father.

I love the Adelaide Central market and we spend time there most times we head to the city, it is a fantastic collection of local South Australian produced food and produce. Wednesday we had lunch and a walk around and cam across a new stall there. I must admit I love reality cooking shows I don’t know why but I like the challenges and when there are South Australian contestants I want them to win. This year in Masterchef we had the lovely Heather Day and she made it through to the top ten.

We walk up the aisle and there she is, standing behind the counter selling her butter she came out as we approached and stopped to talk with us. She asked us to try her products which is a range of beautiful South Australian Butters made from a South Australian dairy farm Fleurieu Milks within our state region. We loved it and bought one Miso to try, well it lasted for 2 nights worth of dinner.

I did a porterhouse steak with a Miso butter mushroom sauce, with Miso butter mash potato and vegetables, then I made a Miso, red wine gravy for the lamb the following night and it’s all but gone. well then I went to find her on Facebook and saw she has a pozible campaign so I read the options and thought long and hard and selected the create your own flavour option.How exciting is that , we not only get to help a young lady create her dreams but work with her to develop a flavour for our brand (limited time available).

20160727_183151

Since we have committed to doing his, the farmer has come up with 3 different recipes, we have only chosen the one option but may well have to do the second one and is very supportive in getting this across the line. If anyone wants to help set the new trend in food – this is it. Taken from Adelaide Central Market News:  Created by Heather Day, Hey Day Butter uses cream from local grass-fed Fleurieu Milk Company cows to create pristine quality hand-churned butter, including cinnamon and currant, organic miso and River Murray salted flavours.

Get on to her campaign and support her, this will be the next big Paleo option.

Heather Day Butter

(Picture taken from Adelaide Central Market news)

 

 

Sunday day of rest?

sunday rest day

Sometimes these sayings make us smile with irony don’t they. Sunday back to school tomorrow or Tuesday in South Australia so parent swill be running around getting things ready for the beginning of the week. School bags may be being cleaned out of last terms rubbish,  notes and in some cases mouldy lunches in lunch boxes.

Are you planning lunches or playing it by chance, went shopping yesterday for the required items? what do you send? If anyone has any great suggestions send them in and we’ll publish them. My daughter didn’t like to eat so she in primary school had lettuce sandwiches, they consisted of 2 pieces of white bread, margarine, cut up lettuce and that was all. She never ate vegemite spread so that made simple sandwiches hard.

Sunday night dinner? that’s always a rush as well, for going back to school one can’t go past a good hearty spaghetti bolognaise, most of you would have a great recipe. You can use beef, lamb or pork mince, head to the butcher in your area even in the supermarket the quality of these meats in Australia is great. We love our beef mince here, it’s grass-fed, healthy and gluten free.

spaghetti bol

The pasta is great for kids and for those scared of carbs, you only need 100 grams per serve, add the sauce and sprinkle with parmesan. To get the kids involved in helping , do some garlic bread, cut a long french stick or small rolls or even sliced bread, place some soft butter or margarine in a bowl with some minced garlic, spread the butter on both sides of the bread or rolls wrap in al foil and place in oven for 30 minutes. With sliced bread I place it directly on the grill plate and grill each side rather than bake. Cut and serve.

Lamb for dinner

He don't eat meat, that's ok I make Lamb

For us Meat producers this in the film “My Big Fat Greek Wedding.” was fantastic, it was in 2002, it really was the promotion of Lamb before we had “Eat Lamb for Australia Day” with Sam Kekovich started in 2006.

Lamb is my favourite meat of choice and it is an acquired taste, Lamb from the paddocks has a different flavour to lamb from the supermarket. Go to your butcher, they are most accommodating with the cut of the meat you want and the type of meal you want to cook, most butchers will give you tips and tricks with ingredients, cooking times and flavours.

2016-03-18 02.02.08

I love our home grown lamb, here I have scored the fat, cut holes in it to put rosemary, fresh from our garden and minced garlic, grown and minced by my mother in law. I then put about a teaspoon of virgin olive oil from Pendleton fine foods a local company with their plant approx 60 Kms or 37 miles from our farm, place it on a roast rack and pour half a cup of rain water in the bottom and cook. When finished the water and fat combine to make the best gravy around.

How do you eat your meat? If you are looking in South Australia for home delivery of lamb and chicken please email me. admin@bullysbeef.com.au We deliver free into Adelaide and SA surrounds at this time looking to growing over the coming months. We are currently undergoing a new updated website so please bare with us, we should be up in a couple of weeks so you can order on line and looking to build an order app.

 

 

Eat Grass Fed Meats

As suppliers of Grass-fed certified meats we love being asked what we do and how to get our meat. We have also teamed up with an accredited paddock fed meat bird company Little Greenbush Poultry They have space for their birds and are a start up business who have identifed a spot in the food chain.

These birds have space to roam and grow, like our cattle and sheep, they grow at their own pace and not held in cages to all be the same size. Consistency is for the supermarkets, Little Greenbush birds are exceptional and when I bought and ate my first one, like red meat I didn’t quite know what the taste was. It hit me later, it was the actual taste of real chicken, like from my child hood. This was a business we would like to be associated with.

Bullys Beef & Other Meats now helps promote and sell the chickens, with views of getting our lamb and chooks into our local markets and retail outlets in Adelaide, South Australia We would love you all to jump over and like our face book pages and email us for your home delivery Order form. At this stage we can only deliver into Adelaide South Australia but we are planning to grow.

We talk about our farming, share ideas on the health benefits of grass fed / paddock fed, hormone free and anti-biotic free meat raised for human consumption under the best of conditions and as close to the natural conditions animals deserve and should have. This is some of the chickens look at the fact there is no cages here.

12274540_1660151844267769_4835936803703760577_n

Sorry for Adelaide people only (in South Australia) feel free to email me admin@bullysbeef.com.au we will send you an Order form and happily add you to our list.

“Go beyond organic by asking for 100% grass-fed. Don’t get sidetracked by the confusing array of labeling terms like natural” or “pasture-raised.” Labeling laws allow products to display these terms even if lambs spend little or no time outdoors in a pasture setting. Unfortunately, even the term “grass-fed” is not sufficient since grass-fed lambs may have spent a relatively small amount of time grass feeding. The standard to look for on the label is “100% grass-fed.” Talk to your grocer or the lamb farmer and find out how the animals were actually raised. In addition, if you would like more information about the practice of grass-feeding” http://www.whfoods.com