We spent a day at Buena Vista, a family farm bought by the owner’s (Fiona)) great-great-grandfather in 1859. About three years ago Fiona and her family moved back to the farm and built a small, sustainable operation on 18 acres of the original farm. They started with laying hens and meat chickens and have gradually added bees, a small number of grass-fed beef, a market garden, a kitchen garden, free range pigs, geese and ducks and a commercial kitchen in which they make a range of fermented foods for sale at the local weekly farmer’s market. At the end of 2013 they began running cooking workshops, based around their passion for from-scratch food and wholefood cooking.
Thank you Fiona, for a wonderful day and the recipes which you emailed us. We tried your Torte Caprese and it was really really yummy. I made a batch and brought it to the office to welcome the graduates who joined us (Feb 2016). One of them has requested that I made another next month as a “graduation” celebration.
Here is the link to Fiona’s recipes and blog: http://www.innerpickle.com.au/2013/03/my-entry.html. I am going to try out her “Easy Orange Cake Recipe” – http://www.innerpickle.com.au/2010/03/easy-orange-cake-recipe.html as well as “Delicious Carrot Cake Recipe” – http://www.innerpickle.com.au/2010/06/delicious-carrot-cake-recipe-.html.
Fiona’s Torte Caprese recipe below:
- 250g dark chocolate
- 250g almonds
- 250g sugar
- 150g butter, room temperature, cubed
- 6 eggs
- 1 tbsp baking powder
- 1tbsp cocoa
- 1 tsp vanilla extract
- Grind the chocolate in a food processor till fine. Put aside in a bowl.
- Grind the almonds till fine too. Put into the bowl with the chocolate.
- In a separate bowl beat the sugar + butter till creamy then add eggs and mix well. Stir in the vanilla extract.
- Stir in the baking powder and cocoa then mix through the choc + nuts and pour into a 24cm cake tin.
- Bake at 170C for approx 1 hour or until a skewer comes out from the centre of the cake clean. Leave to cool in the tin.