Our friends Kirrily & Derek Bloomfield are well known for the quality beef they raise using sustainable practices. Their brand is The Conscious Farmer.
Chemical free, lovingly raised beef, and with the knowledge that the soil underfoot is being regenerated as their animals graze, you can taste the difference.
Family Hamper’s in various sizes delivered to your door are available through their website: The Conscious Farmer
They also have an impressive olive grove that’s about to harvested. The trees are bouncing back after several years of drought, so there’s great expectations for picking in May.
Inspired by the beautiful oil they produce and the olive itself, here’s a few recipes to honour this fruit.
On my first visit to Colorado, (the Bloomfields property), Kirrily welcomed us for morning tea. And as the kettled whistled, she popped a cake straight from oven to table. It was a recipe from her friend Valda.
Valda’s Cake was very, very, good with a beautiful, moist texture, a bright lemon bite, enriched with Greek yoghurt & extra virgin olive oil.
- 1.75 cups caster sugar
- 2 eggs
- 1 cup full fat Greek Yoghurt
- 1 cup olive oil
- 2 cups self-rising flour
- 2 lemons zested & juiced
- 1 pinch salt
- Pre-heat oven to 180 C/ 160 C fan forced.
- Butter & paper line a 20 cm spring form cake pan.
- Whisk eggs, sugar, oil, yoghurt, lemon zest in a stand mixer until smooth & nicely combined.
- Fold in the flour, salt & juice & combine.
- Pour into prepared pan.
- Bake for 45 – 60 mins or until skewer comes out clean.
- Cool for 10 minutes before turning out onto a cake rack. Dust with icing sugar & serve with cream, or yoghurt.
10 Minute Gluten Free Pasta
- 1 pkg Slendier Edamame Spaghetti
- 1 punnet cherry tomatoes rinsed & cute in half
- 1/2 cup olives
- 2 large garlic cloves minced
- 1 large lemon zested & juiced
- 2 anchovies finely chopped
- 1/4 tsp chilli flakes
- 1 cup Italian parsley leaves rinsed, picked & chopped
- 2 handful roquette leaves rinsed
- Extra virgin olive oil
- salt to taste (check first)
- In a skillet, heat a drizzle of olive oil & add the tomatoes & olives.
- Cook for a few minutes on medium heat.
- Add garlic, lemon zest, juice & a dash more oil to keep moist.
- Add anchovies chilli.
- Set aside briefly.
- Cook pasta as instructed on pack, drain.
- Add a splash of extra virgin olive oil & the chopped parsley.
- Mix quickly then add sauce, layering roquette leaves throughout.
- Serve in warmed pasta bowls & offer Parmesan at the table.
Start by draining the brine from bottle. Place olives in a bowl & add any combination of orange or lemon zest, chopped rosemary, thyme, garlic, toasted seeds such as fennel, cumin or coriander & dried chilli if you wish.Place olives back into bottle & cover with a combination of 1/3 olive oil & 2/3 sunflower oil. Refrigerate, keeps for months. Always use a clean spoon to decant.
For those curious or passionate about olives, here’s some recommended books.
Under the Olive Tree
Recipes from my Greek Kitchen
By: Irini Tzortzoglou
“Under the Olive Tree is a stunning and user-friendly collection of delicious Greek family recipes from Irini Tzortzoglou, the 2019 champion of MasterChef UK. Including accessible, everyday dishes for the home cook, as well as an entertaining section full of Irini’s tips and tricks for when you have a little more time or want to impress your guests.”
By Georgina Hayden
“TAVERNA, takes the best of traditional Cypriot cooking and makes it relevant to modern home cooks. From simple vegan fast-day dishes to feasts for the family, there is something delicious for every mood and moment.
These delicious recipes relive sun-kissed Mediterranean holidays and simple taverna-style meals.”