LOCATED JUST OUTSIDE THE VILLAGE OF BURRAWANG, AN EVER-FLOWING SPRING OF PURE NATURALLY-FILTERED WATER IS THE SOURCE OF THE SOUTHERN HIGHLANDS’ SPRING WATER, HEART SPRING. Words Kylie Matthews Bubbling below a lush green rainforest gully, towering gumtrees and a herd of curious cows on a farm outside
In a tunnel under a hill between Bowral and Mittagong lies a fascinating but not so well kept secret. We visited mushroom grower Dr Noel Arrold’s underground world of delicious decomposition… WHEN Dr Noel Arrold lets slip he has dined with Xi Jinping, Communist Party leader
Many of us dream of leaving behind the 9 to 5 work cycle, buying some land and reconnecting with the earth. Brillig Farm market gardeners and partners in life Sam Costello and Elisabeth Crawford did just that. They tell ESH about their growing lives. Why the
David Attenborough recently posted a social media message encouraging us all to look after bees. ‘If bees were to disappear from the face of the earth, humans would have just four years left to live,’ he wrote. Local apiculturists Deb and Greg McLaughlin of Bulwarra
Passion and patience are the essential ingredients for the Panizzuttis of St Maur Wines. Their dairy farm turned winery is a favourite Exeter landmark and the Cellar Door well worth a visit to sample the wines and maybe even sit down for a leisurely long
Keen observers of the local tasting trail will have noticed a couple of newcomers to the map in recent months, and there’s not a grapevine to be seen. Beer tourism has arrived in the Southern Highlands! From the moment Southern Highlands Brewing Company opened their Kitchen
Nicki and Dave Penn left Sydney to start Cuttaway Creek Raspberry Farm in 2002, and today their homegrown raspberries and blackberries make up their awarded range of jams, sauces and vinegars. The fruit farmers talk berries, hard work and what they’d do if they won
Ms Peacock Fine Chocolates is a Highlands newcomer worth salivating over. Creator and artisan Lisa Morley talks tasting, testing and how chocolate classics can be improved upon. Q: Being a chocolatier sounds so glamorous. What’s the difference between a chocolatier and a chocolate maker? A: Doesn’t it
Maugers is a local institution. Its locally produced 100 per cent grass-fed beef and lamb cuts and famous beef pies are renowned throughout the Highlands. We ask John Mauger about raising cattle, underrated cuts and why butchers always have a twinkle in their eye. Q: Which
Pecora Dairy is a Southern Highlands food success story. We speak to Cressida and Michael McNamara about the science of cheesemaking, the importance of collaborating with chefs, and why their East Friesian ewes are anything but stupid. How many ewes do you milk, and what makes
