A Chef’s Christmas menu- all recipes below

Here we are sharing with you our suggestions for a super tasty Christmas  menu which should have you relaxing a little on the day but will have your guests asking where you learnt to cook!

We hope you tell them Sticky Rice Cooking School and we hope you enjoy.

 

Appertiser

Thai Squid Salad w Green Nahm Jim Dressing

Crispy Rice Balls
Starter

Lotus Stem Salad with Prawns and Vietnamese dressing
Mains

Caramel Pork Ribs with crispy shallots and Shredded ginger

Khmer Grilled Chicken

Spicy Avocado Salad
Dessert

Lime Syrup Coconut Cake

Salted Caramel Tart

 

THAI SQUID SALAD

 

300g Calamari, score and cut into a triangle shape

Heat a Grill pan until very hot and Grill the squid for about one minute.

Make the salad and toss through with dressing

1 Green tomato halved Slices
1 Red tomato random chop
½ Red onion fine slice
1 Lemongrass finely sliced white stem
Fine shredded green mango cheek
50g Bean sprout
1 long red chili long slices
Small handful roasted peanuts
Small handful fried shallots
6 2cm lengths of snake bean
10 Vietnamese mint leaf
10 Round mint leaf
6 Cassava crackers
Coriander to garnish

 Green Chili Nahm Jim dressing

 

2 garlic clove
1 long green chili
2 coriander root
1 pinch white pepper
1 small knob galangal
1 -2 tablespoon caster sugar
2 tablespoons fish sauce or to taste
1-2 Lime juice to taste

Method

Roughly chop garlic, green chili and galangal.

Pound the chili, garlic, coriander root and galangal in a large pestle. Add sugar and then add a splash of fish sauce and balance salty sweet with lime juice to make spicy sweet salty sour.

 

Grilled rice balls

cooked Japanese sushi rice
water
soy sauce
oil

Shaped hot rice into desired onigiri shapes.
Grill in a lightly oiled medium-low pan until all sides form a crispy crust. Brush all sides with soy sauce and re-fry all sides.

 

 Lotus Stem Salad with Prawns and Vietnamese dressing

 

 

18 green prawns
½ red onion, finely sliced
1/4 cup carrot, finely sliced
1 teaspoon sugar
1/2 lime
1 large red chilli-Julienned
1 tablespoon roasted peanut, coarsely crushed
1 tablespoon deep fried shallots
1/2cup Vietnamese mint leaves
½ cup sweet basil leaves
1 jar (net 200g) lotus stems, sliced

 Dressing

1 tablespoon lime juice
1tablespoon fish sauce
2 tablespoons sugar
1 small clove garlic, finely chopped

Garnish

Coriander leaves

Method

Soak lotus stems in water for 10 to 30 minutes and drain and squeeze out excess water.

In a bowl add carrot and onion sprinkled with sugar and squeeze a lime over.  Let sit for ten minutes and drain out the excess liquid.

To make the dressing, cook fish sauce and sugar together in a small sauce pan.  Turn off the heat and add the rest of ingredients into a sauce pan and mix.

Heat a hot pan or BBQ hot plate very hot.  Add some oil and the prawns.  Cook the prawns until golden brown and cooked inside.  Remove the prawns from the plate and place in a bowl.  Add the rest of ingredients into the bowl and mix with the dressing.

Place on a serving platter and Garnish with coriander leaves.

Serve with Vietnamese prawn crackers.

 Spicy Avocado Salad

1 avocado, peeled & diced
1 tomato, peeled, de seeded & diced
1 green shallot, sliced finely
1 golden shallots, sliced
1 lebanese cucumber, deseeded & diced
1 red chilli, deseeded & sliced
2 tablespoons coriander leaf & stem , chopped
2 tablespoons sweet chilli sauce
2 tablespoons lime juice

Mix avocado, tomato, shallots, chilli & cucumber in a bowl. Add sweet chilli lime juice & garnish with coriander.

Khmer Grilled Chicken

4 Poussin

Marinade

1 table spoon galangal peeled and chopped
2 stalks lemongrass finely sliced
2 coriander roots chopped finely
1 table spoon fresh peeled and turmeric
4 cloves of garlic

2 shallot peeled and chopped
3/4 teaspoon white pepper ground
1/2 teaspoon chilli flakes
1/2 teaspoon star anise powder (or 5 spice powder)
2 tablespoon palm sugar
2 tablespoons fish sauce
2 tablespoon Thai soy sauce

Garnish

Coriander
Mint
Thai Basil
spring onion

Serve on the side to dip

Juice of two limes mixed with 1 teaspoon of freshly ground white pepper

Method
  • First spatchcock the chicken by inserting a knife into the vent along one side of the spine and with firm pressure slice through the fine bone, repeat for the other side of the spine, remove the spine and open and flatten the bird.
  • Turn the bird over skin side down on the cutting board tuck the wing tips behind the centre wing bone and make an incision at the wing joint where it connects to the breast on each side and an incision at the knee joint of each leg, make a shallow cut in the cartilage at the breast
  • Turn the bird over and flatten with pressure to the sternum
  • In a mortar and pestle pound the marinade ingredients in the order given pounding each ingredient to smooth before adding the next, stir in the fish sauce
  • Rub marinade into the poussin and marinate over night
  • Pre heat a grill and place the spatchcock bone side down and leave to cook for approx 20 minutes
  • Be vigilant about fat dripping and burning, move the bird if this occurs
  • turn the bird over and grill for approx 10 minutes
  • If you have difficulty cooking the bird completely on the grill without burning the skin, finish them in 180°C oven
  • Serve with fresh limes
Caramel Pork Ribs with crispy shallots and Shredded ginger

500g meaty pork ribs
1 tablespoon sliced ginger’
2 stalks lemon grass tops
2 coriander roots
4 cloves of garlic

  • Place ribs in a large pot and cover with water, bring to a boil and skim
  • Add ginger, coriander roots and garlic and simmer for 45 min
  • Remove ribs from broth and allow to cool to room temperature
Caramel Sauce

150g palm sugar chopped
1 stalk of lemon grass finely sliced across the grain
4 cloves of garlic coarse chopped
2 red chillis sliced
4 coriander roots finely chopped
2 shallots sliced
1 teaspoon Chinese 5 spice
1/2 cup fish sauce
1 cup water
50ml light soy sauce
1/2 cup crispy shallots
2 tablespoons shredded pickled young ginger
1/2 cup Holy basil leaves
2 Red chillis deseeded and julienned
1 tablespoon roasted sesame seeds

  • Heat a wok and caramelise sugar
  • Add ribs, lemongrass, sliced chilli, coriander roots, garlic, shallots, 5 spice, fish sauce, soy sauce and water
  • Stir to combine and simmer stirring until thick and the ribs are coated in the sticky caramel sauce
  • You will need to watch carefully and stir regularly to stop the caramel sauce burning, especially at the edges
  • Serve topped with the crispy shallots, ginger, basil leaves and chilli and sesame seeds

 

 Salted Caramel Tart

Serves 2

285g Castor Sugar
100g Hot water
135g Cream
70g unsalted Butter
8g Fine salt
Ganache
60g Cream
40g Chocolate (force Noir)

Method

Bring sugar and water to the boil in large pot, shaking pot as it comes to boil.

Once boiling leave to cook till golden caramel.

Boil cream.
Add butter to caramel
Add salt
Add cream
Be careful of splattering.
Stir in well – portion using metal dispenser and cool.

When bases are set completely add ganache topping

Ganache

Boil cream in small pan
Add chocolate and stir till smooth.
Add on top of base, decorate with chocolate puffs.

Sweet Pastry

Serves 3

290g Plain Flour
45g Castor Sugar
175g Unsalted butter
2 Egg yolks
2 tbls Chilled water

Method

Mix sugar with flour and rub butter in till it resembles bread crumbs.

Add egg yolks and water, mix until the dough comes together.

Turn the dough out onto a lightly floured surface and knead gently until smooth.

Rest in the fridge for 30 mins

 LIME SYRUP COCONUT CAKE

 

125 g butter
1 cup sugar
4 eggs
2 cups desiccated coconut
1 cup self raising flour

Lime syrup

1 cup sugar
1 cup water
Zest of 1 lime
1 tblspn lime juice

Cream together the butter and sugar. Beat in the eggs one at a time then fold in the coconut and flour.

Pour into a lined spring form tin and bake in a slow oven for approximately (165C) 1 ½ hours.

Bring the syrup ingredients to the boil and pour over the hot cake still in the tin. Serve with whipped cream.

Bird in Hand Winery Woodside

Their wines are drunk around the globe at fashion shows and celebrity studded events in New York, London and Paris but Bird In Hand Winery is very much looking after its locals here in South Australia by opening their welcoming cellar door and Gallery Restaurant every single day of the year except Christmas day.

Bird in Hand is a family-owned winery cultivating cool-climate wine using sustainable practices capturing the spirit of South Australia’s Adelaide Hills, and we love that!

Bottled here and beloved the world over, they produce a varied portfolio of fine wines, each one deliberately designed to celebrate life’s pleasures. And a pleasure it is to head over to this Woodside Winery, 15 mins from Sticky Rice Villas and bask in all that they have to offer.

They’ve collaborated with some of their favourite fashion designers, created a line of luxury accessories, home goods and tabletop treasures. They run a farm-to-table restaurant called the Gallery Restaurant and host some of Australia’s best loved musicians for outdoor concerts at their farm.

Just in the past year they have hosted live music events in their stunning gardens with Liam Gallagher. Missy Higgins, Neil Finn, Kate Miller-Heidke ,John Butler Trio, Pete Murray. Tim Finn and Julia Stone. They have perfected the combination of wine , food, art, fashion and pleasure and we are proud to have them right here, smack bang, in the middle of the Adelaide Hills.

Visit Adelaide Hills Hahndorf Hill Winery Sticky Rice Cooking School Beerenberg FRED Eatery Stanley Bridge Tavern Cocos Hair and Day Spa Bird In Hand Winery The Lane Vineyard Red Cacao Chocolatier Udder Delights Lot 100 – Adelaide Hills Locavore Adelaide Hills

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People Reached
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Lot 100 Adelaide Hills has the lot

On an 84 hectare property nestled just north of Nairne, in the Adelaide Hills, Lot 100 – Adelaide Hills has just celebrated its 1st birthday and has seen over 100,000 visitors through the doors in 12 months.
Hat’s off to these guys who have collaborated with a small conglomerate of Adelaide Hills producers and brought us a unique and sustainable cellar door experience.
It’s a cellar door and restaurant, but also so much more. It’s a working craft brewery and small batch distillery. It’s a food and beverage destination, it’s a benchmark project for sustainability and renewable energy.
Behind the production shed sits the water treatment facility. This state of the art reverse osmosis system allows them to purify the water and achieve a closed loop with every drop.
Once the water has been used in the distillery, the wastewater is fed back into system, treated, and spread to the soil throughout the property and used to water crops, which then feeds the cows, creating a closed loop on site.
Now that’s what I call responsible and clever.

For the visitor, the venue is set across the sprawling Lot.100 property. It’s a family friendly place with music vibes, event space, restaurant and cellar door.
Think wood fired pizzas and picnic hampers and long lazy days hanging out on the lawns. It’s only a 20 min drive from Sticky Rice Cooking School so definitely include it on your ‘to do’ list before or after a class or if you are staying with us in the Villas.

Maybe bring some friends along to their Crush event on 25th Jan 2020. They’ve got a family friendly day party planned. With music playing across 2 stages with live music on the courtyard and DJ’s in the cellar door + restaurant.

Visit Adelaide Hills Hahndorf Hill Winery Sticky Rice Cooking School Beerenberg FRED Eatery Stanley Bridge Tavern Cocos Hair and Day Spa Bird In Hand Winery The Lane Vineyard Red Cacao Chocolatier Udder Delights Lot 100 – Adelaide Hills Locavore Adelaide Hills

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Mount Lofty Botanic Garden News

More great news for the Adelaide Hills.

Exciting plans are a foot for Mount Lofty Botanic Garden!

Sticky Rice Villas is 5 mins from this beautiful place and its getting an upgrade.

A visitor centre with a cafe, additional car parking and a new horticultural & conservation hub are just some of the proposals in the updated Masterplan.
Find out more and share your feedback via the Yoursay South Australia website, or at an Open Day at Mount Lofty Botanic Garden on Saturdays 14 December and 11 January from 10am-3pm.
http://bit.ly/MLBGmasterplan

Udder Delights delights Sticky Rice Villa Guests

So who hasn’t noticed the life sized yellow cow in Hahndorf’s main street?

Well this is the kind of statement which I love. After all, we have a huge 3 meter stone Buddha sitting out the front of our cooking school entrance so it’s kind of comforting to know Udder Delights our fellow Hills neighbours are doing things big and bold too.

Nothing was bolder in fact, than the development and release of Australia’s first unpasteurised blue cheese, handcrafted by their head cheese maker Saul Sullivan. This was a journey and half to bring this to market and a true project of passion and persistence. Which is what Udder Delights is all about. A Passion for making, sharing and eating cheese. From Blue Cheese to Brie, Chevre to Camembert, their handmade artisan products are lovingly created at a cheese factory in Lobethal, in the beautiful Adelaide Hills. Working with South Australian dairies, from the Hills to the Fleurieu Peninsula, they employ locals and value their relationships with local producers.

So you may be used to seeing Udder Delights Cheese in all the shops but did you know that Udder Delight’s chief executive Sheree Sullivan offers cheese making classes? I love Sheree’s contagious energy, her passion and ability to explain all things ‘cheese’ very, very well and her Saturday morning classes will have you taking home your very own handmade cheeses.

But what else can I tell you that you may not know? Well if you’re looking for a fun afternoon out, they offer a deluxe high-tea option which, of course, includes some of their delicious cheeses (like goat curd and Brie), sparkling wine and yummy desserts.
And then there is the cheese wedding cakes which they can create just for you. Yes, layers upon layers of fabulous cheese to share with your guests. Wedding cake is soo overrated usually but this is something truly unique which will actually get eaten!

But I think we’ve kept the best until last and if I say Cheese Fondue I think we have already hit the fun button! It’s all about conviviality, where groups can snuggle up in their cosy underground cellar and savour the deliciousness of yummy morsels – including local kabana, baby gherkins, mini balsamic pickled onions, Hills pears and lots of hot, freshly baked baguettes – dipped into a mouth-watering, molten cheese lava. YUM!

Visit Adelaide Hills Hahndorf Hill Winery Sticky Rice Cooking School Beerenberg FRED Eatery Stanley Bridge Tavern Cocos Hair and Day Spa Bird in Hand Winery The Lane Vineyard Red Cacao Chocolatier Udder Delights Lot 100 – Adelaide Hills Locavore Adelaide Hills

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Adult Cooking Classes Adelaide

We have been lucky enough to win awards for what we do, but at the heart of it we just love what we do.

OUR GIFT VOUCHERS ARE THE BEST GIFT OF ALL THIS CHRISTMAS WITH SO MUCH PLANNED FOR THE 2020 CLASSES AND FABULOUS ACCOMMODATION PACKAGES AVAILABLE

Our adult cooking classes cater for all skill levels and we have classes that will have you cooking food from all around the world and rubbing shoulders with the best chefs in the industry.
This week we are cooking with renowned chef Duncan Welgemoed from Africola restaurant and drinking Hentley Farm wines.

You can chose a class that focuses on Thai, Vietnamese, Spanish, Moroccan, Indian, Vegan, Vegetarian etc or do a class which has dishes from across multiple cuisines like our Seafood Class and Middle Eastern Mezze. For the die hard Asian food lovers there are over 30 menus to chose from including Yum Cha classes and noodle based classes and with all classes your lunch or dinner is included along with beautiful and plentiful SA wines.

Package it up with a stay in our award winning Villas or not..its up to you.

Our classes run to a schedule every weekend which is available to view and book on our website. It’s best to get in quick as classes do fill but our gift vouchers are the best plan if you are not sure of dates yet. Instant Vouchers can be purchased online and for any amount. Cook and Stay Packages are $640 all inclusive per couple.

https://www.stickyricecookingschool.com.au/school…

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Best Breakfast Spots Adelaide hills

When a menu speaks to me…it’s like coming home. And with a name like Sticky Rice Cooking School it’s not hard to work out what food language we speak. So when I first set eyes on the menu at FRED Eatery I felt a massive hallelujah moment!

HAPPINESS IN A BOWL!
Barbecued pork belly, kimchi, chilli caramel, omelette with peanut & mint salad.

INDIAN EGGS
Lightly spiced scrambled free range eggs with roti, roasted cumin and snow pea tendril salad.

HOT & SOUR NOODLE BROTH
Poached chicken and a spinach, coriander salad.

STICKY BLACK CHICKEN
Yellow Thai curry dressing, coconut & lime leaf rice, Asian greens, pickled carrot & peanut salad.

CRISPY MASTERSTOCK PORK BELLY BURGER
Lightly pickled slaw, fried shallots, spiced coriander, Sriracha & lime aioli and a brioche bun.

need I say more?….well yes.. I will.

I recently went for a run with a friend, stopped for a cup of tea at FRED’S, got tempted by a delicious Persian tart with almonds and pistachios and had to run the long way home!

FRED Eatery is located in Aldgate Village in the Adelaide Hills so that’s about 22 mins from the CBD. Their approach is to provide fresh, vibrant comfort food, utilising locally sourced produce, in a welcoming contemporary setting. And it’s not just Asian fare people : It’s just me that skips over anything that is not.

FRED Eatery has basically been kicking goals since first opening over 4 years ago, getting 5 star reviews, keeping its menu interesting, its customers hooked and featuring heavily in Top Foodie Lists in South Australia. And that, my friends, is because it rocks!

Believe it or not there is no FRED behind the counter so I am tempted to ask who is FRED?
Is he a Chef, an Artist, an Interior Stylist or a Coffee Guru? Maybe he is all these things, because all of these qualities are reflected superbly in this eclectic café which simple states it serves all day breakfasts, casual lunches, sweet treats and our own house blend coffee! That’s a bit understated in my opinion.

In addition to daytime, you should know that they also do fantastic Friday dinners with even more surprises on the special boards and can cater for up to 100 guests either at your place or theirs.
They also regularly host Art Exhibitions and have a changing display of inspiring artefacts adorning the walls and mezzanine lounge, library space and private dining areas.

So yes, they do give me ‘Happiness in a Bowl’ but more than that the place and its people are as warm and welcoming as you could ever want from a home from home.

So you should go there and spend time with Fred… whoever he is.

Visit Adelaide Hills Hahndorf Hill Winery Sticky Rice Cooking School Beerenberg FRED Eatery Stanley Bridge Tavern Cocos Hair and Day Spa Bird In Hand Winery The Lane Vineyard Red Cacao Chocolatier Udder Delights Lot 100 – Adelaide Hills Locavore Adelaide Hills

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Day Spas Adelaide hills

Set in a 120 year old stone home in the heart of Stirling, Cocos Hair and Day Spa is changing lives for the better.

That may sound dramatic but when you think about the lift in your mood and self esteem that you get, when you have a new hairstyle and colour, when you love what you see in the mirror, when you suddenly have more Insta posts to share, then I don’t think you can disagree.

My life changes for the better when I am physically and mentally rejuvenated and my body loves me when I give it some TLC payback for all the hard work that it does for me.
It’s hard to find something else in life (other than illicit substances I assume) that can transform you mentally and physically in such a short space of time. Coffee and chocolate spring to mind of course but even the kids’ haircuts include frothy hot chocolate and a cute little biscuit on the side at this establishment.

Coco’s Day Spa can lift that mood just a little higher than most. They specialise in indulgent spa services, can customise your massage, top with champagne and strawberries and finish with Red Cacao Chocolate and you have yourself a recipe made in heaven. Take it from me you will sip and savour these sumptuous treats while your body composes a gratitude list for you.

You’ll find Cocos Hair and Day Spa in the heart of Stirling which is only 1.5km from the Sticky Rice Villas, thus perfect to include in your luxury escape to the Hills.

When you walk in the door you will get an immediate feeling of love, it’s a warmth that wraps around you and sort of invites you to stay.
If you head up the gorgeous wooden staircase you will find their luxurious Day Spa with warm towels and hot body wraps, bubbling hydro spa and candle lit ambience just waiting for you …or two. The lighting is soft, the voices are soothing and the treatments are next level.

This is special and I mean special, so you too can change someone’s life for the better. You could buy them a Cocos Hair and Day Spa gift voucher for Christmas and wrap it up with a big warm hug.

Visit Adelaide Hills Hahndorf Hill Winery Sticky Rice Cooking School Beerenberg FRED Eatery Stanley Bridge Tavern Cocos Hair and Day Spa Bird In Hand Winery The Lane Vineyard Red Cacao Chocolatier Udder Delights Lot 100 – Adelaide Hills Locavore Adelaide Hills

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Cooking and Staying in the Adelaide Hills

Over the last week, we have been highlighting the many fabulous experiences that are so close to us at Sticky Rice Cooking School so that you get a chance to start planning that Hills escape.

We would love to get you started by introducing our Zen Villa which is our largest of the 3 villas. Plus a cooking class with Peel St Restaurant Chef Phil Helyard on 19th April 2020.

This prize package is what we call our Short Cook and Stay package worth $640 but when you purchase one of our Gift Vouchers you can put any dollar amount, class amount or package on it for your loved ones.

We think they will love it any which way you chose!

The Zen villa has a feel of decadence and romance with its moody decor, a stand alone bath in an open plan bedroom and an indoor shower under the branches of ancient pine trees.

Used by our prestigious guest chefs ( including Tetsuya) this suite has its own north facing sunny courtyard housing a top of the range BBQ and a Jag kitchen with 3.5m island bench.

In the lounge, the sheer indulgence of black leather sofas are complimented by sleek black and white décor.
Huge spherical pendant lights create mood and drama and evoke a wow factor response.

In the bedroom, flowing sheer curtains create intimacy around the king sized bed, while the eye is drawn immediately to the elegant stand alone slipper bath with its over head pendant lighting. Adjoining the bedroom the en suite’s large format Italian tiles accentuate the size of the indoor / outdoor bathroom.

Like all our villas, the Zen Villa has relaxed outdoor seating , underfloor heating and remote control block out blinds.
It also has the additional convenience of a laundry with washer and dryer and is perfect for our longer stay guests.

Zen Villa is a design statement offering a spacious 2 roomed 70m2 of indoor living area , a private walled outdoor courtyard. Floor to ceiling glass allowing views of the garden and connection to the outdoor living spaces.

It’s award winning architecture in the Adelaide Hills and best of all its 20 steps to the cooking school!

If you like this restaurant inspired menu for the day then this could be the best prize for you.

Vietnamese grilled beef with lemongrass and chilli sauce.

Chargrilled Squid w green chilli nahm jim, bean sprouts, mint, coriander, fried garlic,shallots and chilli.

Thai Red curry duck, lychee and pineapple.

Crispy fried fish fillet w chilli jam coconut cream and green papaya salad.

You will be led through all the preparation and cooking by Peel Street Chef Phil Helyard. You’ll be pounding galangal and creating your own Gia Vi and learning from a true professional you will pick up so much more than just reading a recipe at home.

Its a 4 hour cooking and dining experience for 2 people.
Our Cook and Stay packages also includes a bottle of wine on arrival in your villa, breakfast provisions and a take home Sticky Rice apron and recipes so you can cook it all again at home.

If you love the sound of this package, then put it on your gift list this Christmas and stick it up the chimney so Santa knows!

Visit Adelaide Hills Hahndorf Hill Winery Sticky Rice Cooking School Beerenberg FRED Eatery Stanley Bridge Tavern Cocos Hair and Day Spa Bird In Hand Winery The Lane Vineyard Red Cacao Chocolatier Udder Delights Lot 100 – Adelaide Hills Locavore Adelaide Hills

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Beerenberg and Sticky Rice Villas

 Sticky Rice Villas is neighbours with this iconic Adelaide Hills business, so we suggest  you  pop in and see them while staying with us.

The Beerenberg story reads like a story book…
“Almost 200 years ago, our ancestors, George and Anna Paech and their young family embarked on a courageous journey from their home in German-speaking Prussia to South Australia, a land they knew little about, on the other side of the world.

They were willing to take the risk because they dreamed of a happy life here, free to farm and build prosperous and healthy lives for themselves and for future generations.
They were fortunate to settle on land in the Adelaide Hills, which offered nutrient rich soil with gentle north-facing slopes, perfect for growing fruit and vegetables.
They worked hard over the years, seeing themselves as stewards of the land, whilst cultivating their craft of food production.

In 1970, our parents, Grant and Carol, made the decision to concentrate on growing strawberries. Grant infused the traditional farming practices that had been handed down to him through the generations and his deep knowledge of the land with new technology and techniques to produce the most spectacular tasting berries. He had inherited a commitment to excellence and spent many decades perfecting the art of strawberry growing, which he then handed down to his son, Robert, who now grows all of our strawberries.

The first batch of strawberry jam in 1971 was the start of Beerenberg as we know it today, a thriving family-owned farm, tourist destination and manufacturer of the best tasting jams, chutneys, sauces and dressings.
Six generations later, we, the Paech family, still 100% own, farm and live on the property, which is now known as The Beerenberg Family Farm. “

 

Visit Adelaide Hills Hahndorf Hill WineryS Sticky Rice Cooking School Beerenberg FRED Eatery Stanley Bridge Tavern Cocos Hair and Day Spa Bird In Hand Winery The Lane Vineyard Red Cacao Chocolatier Udder Delights Lot 100 – Adelaide Hills Locavore Adelaide Hills

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