Confessions of a Food Ferret
sourcing Australia’s biodynamic, organic and whole food… out of the box!
by Jules McKie
I’m guessing the best way for us to get to know each other is to first tell you a little about myself, before we get down to the nitty gritty.
So who am I? Well, I’m a wife, a mother, a part-time home-school tutor, a blogger, a nutrition junkie, a keen cook and a self-confessed foodie. The person who lives for the weekend farmers markets, where I can mingle with local growers and producers and rub shoulders with familiar faces. I’m the woman who would rather blow the weekly budget on organically grown food, than buy that new dress. And the consumer who knows the staff at my local whole-food co-op by name, because that’s where I choose to shop. Yes, I’m her… or at least I was!
Until six months ago that is! When my husband and I packed up our belongings, sold the house and hit the road with our two mini folk in tow. Our destination? Australia.
Now for most people about to embark on an Aussie adventure, the pressing questions on their mind would go something along the lines of, “How long will we take”?, “What should we pack?” “How much will it cost?” “In which direction should we start?” and “Who will look after the dog?”. All of which are valid questions. For me however, there was only one question to answer. Actually two! How do I maintain the quality of food and nutrition we have become so accustomed to, living in this hinterland haven? And what size dehydrator should I put in the caravan? One thing was for certain! I wasn’t about to compromise our health and wellbeing, for anything. So I got busy surfing!
Surely in this age of technology, where we know Google better than we know our neighbors, there would be a wealth of information about bio-dynamic and organic growers, producers and artisans around Australia. Right? Wrong! Admittedly, the results were plentiful if we restricted our adventure to only major city and selected coastal areas, where whole-food stores and regular farmers markets are abundant. But once I ventured outside of these areas, outside the box, the results turned up little or no success and it seemed I was left with no choice.
I had to trust my instincts, get out there and get ferreting. Walking the streets, talking the talk and asking all the right questions, to all the right people… and it hasn’t failed me yet.
In the five months since we started this journey, I have ferreted my way through Tasmania, Victoria and many parts of New South Wales, often finding myself at a farm gate or knocking on a side door in a narrow street. Meeting beautiful folk with inspiring stories. People who are dedicated to protecting and nurturing our most precious resources and reconnecting with it’s source. People who are committed to supporting sustainable organic and biodynamic farming practices and developing awareness within their communities.
As it happens, I recently found myself ferreting out an organic home delivery service just outside Yeppoon on the Capricorn Coast. Having had no luck finding anything organic in Rockhampton, I was desperate and although I had missed their weekly cut off date for deliveries to Yeppoon, I had a slightly devious plan. Going under the guise of a traveling food writer, I planned to weasel my way into an invitation to their packing shed and hopefully leave with a few token organic goodies. Purchased of course! But as fate would have it, it turned out this fruitful little business is owned and operated by a dear old friend, from another lifetime ago.
Saja and her husband Jason started Lilly Pilly Organics five years ago, after seeing a hole in the organic market around Rockhampton and the Capricorn Coast. Since that time and with the help of local community support, they have continued to build a strong working relationship with organic farmers, to increase the range and availability of local seasonal, fresh fruit and vegetables for their customers.
More recently however, together with a number of local food growers and producers, they have been involved in the launch of Relish Capricorn. A regional food project that will develop awareness, as well as celebrate and savor the produce from the Tropic of Capricorn and surrounds. A people and place based approach to the current food systems, providing an opportunity to re-value our food and the systems that deliver it to our plates. This regionally based project aims to offer a fresh view on the current systems including a bridge between the growing urban rural divide. An initiative I can only feel excited about and completely applaud!
So as I walked around Saja’s vege patch, picking rocket, kale and snowpeas and sipping on peppermint tea, I found myself feeling pleasantly surprised at the notion that although more than ten years had passed since I last connected with this old friend, our philosophies were very much aligned. More so than they had ever been before… or then again, perhaps not!
Either way, Lilly Pilly Organics is a thriving young business and with their commitment to supporting local farmers and food producers, the local economy as well as the local environment, it ticks all the right boxes and has enormous potential.
And as I bid farewell to this beautiful lady, with no promise to keep in touch or reconnect again any time in the near future. Instead, simply allowing mother earth to bring us together again, should she deem it necessary. I was floating on air and literally buzzing with energy!
One thing I will say, is that this experience on every level is proof to me that we need to reopen our lines of communication. Not just via email or Facebook. Sure they have their purpose, but I mean really communicate. Like our grandparents once did, when an organic vegetable was simply a vegetable. Getting out there and taking an interest in where our food comes from. Shopping at local farmers markets, looking for certifications and asking all the right questions.
By making a conscious choice to know where our food comes from, we’re also taking responsibility for our own health, that of our family and the environment.
Imagine a world where we all grow our own food! Or at the very least know the names of the local growers who do. Where we share our excess produce with our neighbors and local farmers markets are a weekly outing enjoyed by the entire family. Where children are empowered to take control of their health and kitchen garden programs are part of the standard school curriculum. Imagine a world where there is no such dread of hunger or starvation. Can you imagine?
My instincts so far have taught me that the more I choose to step out of the box, connect with like-minded people, embrace an alternative way of sourcing food and commit to supporting local growers, farmers markets, organic co-ops and whole-food stores, the more grounded I feel and the more I’m convinced that this is the future… our future.
In some ways you could say we’ve gone beyond imagining that world and have started living it. Stepping out of the box so to speak and embracing a new and chosen way of life. So here I am sourcing Australia’s bio-dynamic and whole foods..
So who am I? I’m the Food Ferret!
Wishing you happiness, adventure and tasty travels…
Jules McKie
Food Ferret
Vegan / Vegetarian Vietnamese Salad
Servings: 4 entree servings / 2 main servings
Preparation time: 30 minutes
This is one of those light, healthy and simply delicious recipes, that leaves the palette feeling clean and the tummy satisfied…
Ingredients
The dressing:
1/4 cup coconut sugar or agave
1/3 cup tamari
1/2 cup fresh lime juice
3 tbsp water
1 clove garlic, crushed
1 tsp ginger, grated
2 large red chillies, halved, deseeded & finely sliced
The salad:
1 pkt vermicelli rice noodles or *kelp noodles
1 cup wombok or cabbage, finely shredded
1 cup lebanese cucumber, julienned
1 cup carrot, julienned
1 cup snow peas, julienned
1 cup red capsicum, julienned
1 cup shallots, finely sliced
1 cup sprouts
1 cup fresh mint, finely chopped
1 cup coriander leaves, finely chopped
The garnish:
8 coriander sprigs
1 lime, cut into wedges
1 extra large red chillies, halved, deseeded & finely sliced
1/2 cup roasted organic peanuts or cashew nuts, coarsely chopped
Method:
The dressing:
Combine sugar / agave, tamari, lime juice and water in a small bowl and whisk until sugar is dissolved. Add garlic, ginger and chilli, stir and let stand in refrigerator until salad is ready.
The salad:
Prepare noodles as per packet directions. Using scissors, cut the noodles into six-inch lengths. Set aside.
In a large bowl, combine all salad ingredients and toss lightly to combine. Divide the noodles among bowls and top with equal parts of salad. Spoon the dressing over the salad.
The garnish:
Garnish each bowl with coriander, lime wedge, coarsely chopped nuts and chilli.
* If using kelp noodles, double the quantities for dressing and massage half the quantity into noodles to soften them, before combining with other ingredients.
Note: Fresh coconut flesh is a beautiful addition to this recipe.
