It might be savoring a glass of local wine while overlooking a magnificent vineyard, picking your own fruit at a local orchard or getting close to nature on a hidden walking trail.
Whatever it is, Hills residents are being urged to share their favorite places and experiences to help sell the region to tourists. Read the rest of this entry »
Tags: Tourism
B.-d. Farm Paris Creek’s Blueberry Yogurt is fruity and mild with a touch of sweetness. Made with real blueberries that contain natural antioxidants.
I’ve eaten cheap, commercial yoghurt; expensive, biodynamic, hand-made yoghurt; pot-set yoghurt; stirred yoghurt; Greek yoghurt; natural yoghurt and even sheep’s milk yoghurt. But only one yoghurt gave me a thrill. It happened when I placed a spoonful of B-d Farm Paris Creek yoghurt into my mouth. Tart, runny and totally unlike the thick, heavily sweetened yoghurts that dominate supermarket shelves, it transported me instantly back to my childhood.
“Come here,” I called to my seven-year-old. “This is what yoghurt tasted like when I was little.”She sampled some and screwed up her nose. “It’s a bit sour and a bit runny,” she said. Then she tried some more. “But I like it.”
B-d Farm Paris Creek owner Ulli Spranz says this is a common reaction.
“People remember having natural yoghurt and how healthy it is for you,” she explains from her production facility in the Adelaide Hills.”But a lot of our customers, who grow up with the thicker, creamier yoghurts, think there’s something not quite right about the runnier yoghurt, which has no milk powders, gelatins and stabilisers in it. But once people get used to the consistency, there’s no going back.”
– Culture club
Yoghurt, a product traditionally made from adding cultures (bacteria) to milk, has been a staple food in Western cultures for more than 2000 years. According to Dairy Australia, it is one of the most nutritious products available.
“Like milk and cheese, yoghurt provides more than 10 essential nutrients, including calcium, vitamins A and B12, riboflavin, carbohydrate, protein, potassium, phosphorus, magnesium and zinc,” says Glenys Zucco, nutrition media manager for Dairy Australia.
Yoghurt’s principal benefits are promoting bone health and strength, but unlike milk and cheese, it can also aid digestion.
“In addition to the starter bacteria cultures, other bacterial cultures, known as probiotics, may be added to yoghurt for their health benefits,” Zucco says. “Probiotics are ‘friendly’ bacteria that promote intestinal health by restoring the balance between ‘good’ and ‘bad’ bacteria.”
Although many cultures have believed in yoghurt’s health-giving properties for centuries, an increasing number of recent studies are also pointing to its health benefits. One, published in June 2011 in the New England Journal Of Medicine, showed that eating yoghurt is beneficial for weight management.
The report’s authors said: “Yoghurt consumption was… associated with less weight gain in all three cohorts [studied].” They added that “intriguing evidence suggests that changes in colonic bacteria might influence weight gain”.
Another study, published in the British Journal Of Nutrition in 2011, found that full-fat dairy products such as natural yoghurt may not have as detrimental an effect on cholesterol and blood pressure as previously estimated.
Full story Herald Sun
Spend time with Mum and show her that she’s appreciated on Mother’s Day this year.
The Sticky Rice Cooking School in Stirling has two cooking classes on Mother’s Day Stars of Siam and Middle Eastern Mezze.
Learning to prepare an exotic meal will get Mum’s creative juices flowing and eating what you’ve both created together is as much fun as cooking it.
The school’s Thai, Vietnamese, Middle Eastern, Japanese and Moorish Moroccan cooking classes are taught by chefs including Kurma Dasa and Katrina Ryan.
Classes cost $145. (08) 8339 1314 or see stickyricecookingschool.com.au
Tags: Sticky Rice, Stirling
Australia’s best ice cream is being made in a family-owned business in the Adelaide Hills.
Dessert and chocolate maker Cocolat, based in Balhannah, recently secured the Champion Ice Cream for its pistachio flavor at Dairy Australia’s 2012 Australian Grand Dairy Awards last month. Read the rest of this entry »
Tags: Awards, Cocolat, Tweedvale Dairy
“It’s all about growing soil … the plants are just a bonus.”
Adam Voysey of Roseneath Organics (photo Stock Journal).
This week we spoke to Adam Voysey of Rosneath Organics. Adam’s organic garden at Mylor was established with a herbal healing philosophy “born out of a personal sickness, an eclectic blend of unpleasant doctor experiences, an urgent need to resolve personal health problems and the passion to make affordable all-natural products that work … naturally”. Listen to the podcast here.
Since 1986, Barker Boy Fresh has provided quality pre-prepared produce to Australians across the nation from its “clean and green” location in the Adelaide Hills. Over the course of its 25 year history, the company has earned itself a stellar reputation within the food production industry for its quality assurance and personable customer service, helping it to become one of South Australia’s largest processors of produce. Read the rest of this entry »
Tags: Barker Boy, Mt Barker
Sharon Mackay
Sharon Mackay, strategy leader at city renewal project 5000+, who is working with government and the public to help renew inner-city Adelaide and make it an even better place to work and play.
“At our Green City forum, held at Adelaide Zoo, we set ourselves the task of feeding everyone only sustainable produce from within 100km of the city.
“It was difficult. Well-meaning issues around insurance and safety made it difficult to get carrots from the Adelaide hills and put them on the table.
“We discovered a series of blockages to growing food in public parklands and to sharing a meal. 5000+ is identifying and challenging these issues.
“At all of the forums we unlocked opportunities by bringing together people who have overlapping responsibilities, for example people from ETSA and those from the street tree program, who shared ideas about greening our city.”
Tags: Sustainability
Kanzi is a new variety of apple that was first grown in Europe, where it was developed from a natural cross between a Gala and a Braeburn apple. This particular cross has created an intensely flavoured apple with the juiciness of a Gala, and the tartness of a Braeburn.
Like Kanzi, the Greenstar apple was also developed by the European organisation Better 3 Fruits, from a natural cross between the Delbarestival and Granny Smith varieties, both of which are known for their juiciness and fresh taste.
Look out for apples with the Kanzi and Greenstar logos in your local retailer this autum.
Tags: Apples
Millions of dollars have gone into refurbishing one of Manly beach’s red-brick stalwarts, the Hotel Steyne.
The bar trades mostly in cider and rum, with 16 ciders on tap, 100 rums and a small collection of unremarkable wines and beers
My pick is the Hills apple ($5), a cider made by two mates from the Adelaide Hills without sugar, concentrate, water or added flavor. It’s clean, fresh and very simple, just what you want from a cider.
– Rachel Olding, Sydney Morning Herald
Up to 2000 products made or grown in the Adelaide Hills could be on the shelves of a Romeo’s supermarket at any one time.
And now they will be easier to find for customers at the retail group’s four Stirling, Aldgate and Mitcham stores, thanks to a new campaign encouraging shoppers to buy local. Read the rest of this entry »
