Archives For the tassie farm

Tomato passata brought to you by from Clever Hen on Vimeo.

The Tassie Farm’s last crop of rich, sweet tomatoes is being cooked up as passata (passato or passata di pomodoro). It’s neither tomato paste or tomato sauce. Maybe somewhere in between. Passata can be used in any recipe that asks for tomatoes as an ingredient, like meat based dishes, and you can make tomato soup from passata. So, when the tomatoes have all disappeared off the vine, there will still be bottled passata to relish all year round. Source:
Music track by Setuniman on Freesound:

Mercury January 2014 Tasmanian Great Poo Hunt The Tassie Farm

This is not the first time Tassie has held a poo hunt. A fox dropping survey was carried out in 2008 and 2010, collecting more than 6000 scats. This time around, the 2014 hunt has cast its net further. Forty volunteers were being scooped up to search for poo belonging to feral cats and dogs, foxes and native predators such as devils and quolls. Hoping for an update, The Tassie Farm has contacted the Project Officer from the Department of Primary Industries. So, we should be reporting back to you with more Scat Facts soon. The project is funded by the Invasive Animals Cooperative Research Centre. Full story:

You can check out other types of animal poo at

No doubt you’ve heard of the parenting magazines Melbourne’s Child, Sydney’s Child and Adelaide’s Child etc. There is one in nearly every capital city of Australia. Their online hub, has reviewed The Importance Of Poo! and has given our very poopular story 4 out of 5 stars!

To pre-order your paperback copy, simply fill in the form on the BOOK STORE tab of this blog. Or you can purchase the interactive iBook with sound ($3.99) or the non-sound version ($1.99) from iTunes / iBookstore and read it straight away!

Thank you to book critic, Alicia Thiang, for her glowing report! You can post your comments about the book on web child:

apricot jam 2014
Apricot Jam Recipe – The Tassie Farm 2014

1.8 kg fresh apricots
1.8 kg sugar
400ml water
Juice of 1 lemon
Wash and cut your fruit in half.
Crack the stones and remove the kernels. Blanche the kernels in hot water.
Place fruit, blanched kernels, water and lemon juice in a large saucepan and cook on a medium heat until the fruit has softened.
Kernels can be put in loosley with the fruit but we prefer to put them in a muslin bag, which makes it easier to remove them before you bottle!
Add sugar (refer to tip below). Once sugar is dissolved, bring to the boil and boil rapidly for about 15 minutes or until it reaches setting point.
Remember to remove muslin bag.
Place jam in sterilised jars.
You will find that when you make this jam everyone will want to be your friend!
Sugar Tip:
If you’re using sweet fruit, you may want to reduce the amount of sugar.
We reduced ours to 1.2kg (that’s approx 1/3 less). But just taste as you add the sugar, it all depends on the fruit.

Thank Poo! Gardening Club

February 3, 2014

middleton country fair the tassie farm

Thank you to The South Channel Gardening Club for helping us spread the word about the newly-released ‘The Importance Of Poo!’ paperbacks at The Middleton Country Fair.

Glorious weather and big crowds were relished for the one-day event. While the gardener’s were showing off their fare, Kerry and Nick were selling raffle tickets at the Middleton Fire Brigade stand, where Nick is a volunteer fiery. Local celebrities took to the stage, namely Tasmania’s much-loved Tino Carnevale from ABC TV’s Gardening Australia and Nick Haddow from Bruny Island Cheese, Telstra’s 2013 Business Award winner.

For more Fair updates visit:


Middleton-Country-Fair-The Tassie Farm
Gardening is what we love and The South Channel Gardening Club will be selling the newly-released  ‘The Importance Of Poo!’ paperbacks at The Middleton Country Fair this Saturday, 1st February.

Rain, hail or shine, The Middleton Country Fair says it will be on in any weather! About 2,000 people usually attend the one-day event. There will be over 70 stalls including crafts, antiques and collectables, wine, cider, preserves, sweets, plus bands, pony rides and sheep shearing. And of course ‘The Importance Of Poo!’ for sale with half the proceeds being donated to the Cambodian Children’s Fund.

Held at the Middleton Community Centre in McDowall Street, The Middleton Country Fair is celebrating its 23rd year. The Fair runs from 10am to 4pm. Entry is free for children and $5 for adults. Middleton rests on the glamorous sounding d’Entrecasteaux Channel about 45 minutes south of Hobart or 25 minutes north of Cygnet.

For more Fair news visit:


Pavlova and Australia are synonymous. Culinary legend has it that the pavlova was named in 1935 when Perth chef, Herbert Sachse, from the Hotel Esplanade made a meringue to celebrate the visit of Russian prima ballerina, Anna Pavlova. Our raspberry-topped recipe comes courtesy of French-Australian Gabriel Gate.

Tip: You want your pavlova to be crunchy on the outside, without being too brown. So, your oven must not be too high or too low, therefore, you may need to adjust your oven temperature seeing every oven is a little temperamental.

Ingredients: Serves 8-10
4 egg whites
Pinch cream of tartar*
1 cup caster sugar
1 tsp cornflour
1 tsp vinegar
1 tsp vanilla essence
1 1/2 cups (approx) whipped cream
Pulp of 6 passionfruit
1 punnet berries plus other seasonal fruit to garnish

You’ll need an oven tray lined with baking paper. Preheat oven to 220 degrees C (440 degrees F). Beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually beat in sugar until well incorporated. Fold in cornflour, vinegar and vanilla essence. Heap egg white mixture into centre of the prepared baking tray and form it into the shape of a cake about 22cm (8 3/4 inches) in diameter, making the centre a little shallower than the sides. Reduce oven temperature to 120C (250F) and bake pavlova for about 1 ½ hours. Remove from oven and leave until cool. The meringue often cracks a little as it cools. When you are ready to serve, spoon whipped cream over pavlova and top with berries and fruit pieces. Add passionfruit pulp over the top and serve.

MOFO, MONA, FOMA, TABA! Any idea what we’re talking about? MONA is Tasmania’s world-acclaimed Museum of Old and New Art and every year in January MONA hosts MOFA – the Festival of Music and Art (15-19 January). But just to totally confuse everyone, MONA’s MOFA is shortened to MOFO! One of the headlining ‘acts’ at this year’s MOFO is the Tasmanian Artists Blacksmiths Association (TABA) whose clanging and clinking will be recorded and remixed by Nick Smithies who isn’t a Smithy, he’s an electronic artist! The Tassie Farm’s (TTF!) Nick Attfield (NA) is one of Tassie’s Smithies who’ll be forging live on Saturday, 18 January from 6-10pm, MAC Precinct – Macquarie Wharf Shed 2, Hunter Street, Hobart.

Sweeter Granita!

January 11, 2014

With temperatures forecast to be hot in every state for the next week, nothing could be sweeter than this thirst-quenching granita! It’s been 44 and 41 this weekend in Perth which is where Ms Lemon Granita lives! Thank you to Friend of the Farm’s, Tim Tam, (not her real name!) for this recipe. She says you’ll need an ice cream maker to make it. Limited edition recipe print can also be found at

1 cup sugar
Zest of 3 large lemons
1.5 cups lemon juice
2 cups warm water
2 egg whites

Step 1: In a saucepan, add 2 cups warm water, lemon zest and sugar. Cook for 10 minutes over low heat.
Step 2: Refrigerate this mixture until completely cool.
Step 3: Strain liquid to remove zest (liquid should be yellowish).
Add lemon juice then egg whites – whisk lightly with fork to create a soft ‘liquidy’ foam (just before adding to mixture).
Step 4: Place this mixture into an ice cream maker and churn for about 1 hour then freeze.

Berry Ice Cream Recipe

December 30, 2013

We made this berry-licious Cuisinart recipe with raspberries – but strawberries can be used too. The fresher the better but frozen berries are a great back-up. Here’s our raspberry jam recipe too

Ingredients: Makes about 5 cups (ten half cup servings).
1.5 cups raspberries or strawberries
¾ cup whole milk
2/3 cup granulated sugar
1.5 cups heavy cream
1.5 teaspoons pure vanilla extract
Pinch salt

Step 1: Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse berries until rough/finely chopped (depending on preference). Reserve in bowl.

Step 2: In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved berries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.

Step 3: Turn on your ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. This ice cream is light, sweet and fruity.