Processing the harvest

We bake our own bread. We believe in bread made using the whole grain, water and salt. No additives needed. We buy grains from Demeter certified places in the South Island and only mill them when we want to bake.

The breads are always slightly different, depending on the type of grain or grain mix we are using. We love rye sourdough or soured yeast breads using a variety of grains. The variations are limitless. According to availability and spirit of the moment we add some seeds and spices. A slice or two of this bread nourishes you well and does not leave you hungry an hour later.

Our cakes and biscuits are also made using the whole organic grain, so they are always a wholesome and delicious (and not too sweet) treat.

We Make Cheese. We love the cheese made from raw milk, as the particular bacteria from the cows, depending on time of the year and diet give it the special flavours and provide us with much better nutrition. We make cheese using general kitchen equipment and work very cleanly but by no means in a sterile environment. The results are always very edible.

On average we process between 5 and 10 liters of milk a week, to make cheese (soft and hard), quark, yoghurt and/or fromage blanc.
This keeps us well supplied with dairy products. Plus the little milk we need for coffee and tea or puddings and baking.

If you want to learn about Bread Making or Cheese Making please contact us directly: pukahusw@gmail.com

distillI have enjoyed making home brew beer for many years now. I take the “easy road” here with just buying my favourite beer kits and sugar – sometimes I add tea tree but otherwise I stick to the standard recipe. It is simple and enjoyable – the “Happy Hour” when the work is done is a fixture in our daily routine.

When it comes to spirits I have taken a more adventurous road though: A friend of ours in Hawkes Bay showed us a video many years ago about an Italian grappa maker who was using his grandfather’s still to make grappa which is also known as the poor man’s brandy. Grappa is made using the grape pressings which are a by-product from the wine making process and fermenting them separately – the result is something like wine and if you distill it you get something like brandy. A few years ago I imported an old wood fired still from Germany – it is now mounted on a trailer and apart from making some grappa, pear brandy and apple brandy here at home, I have also been making “proper” brandy (distilled wine) for wineries in Matakana.

If you want to learn how to use a wood fired still, please get in touch.

We believe inmaking food from scratch, there is no industrially processed food to be found in our kitchen.
Natural food preparation means enhancing the flavours which are present in the good ingredients being used.

There are many old traditions, which follow the principle of only using a few ingredients for each dish, let the quality ingredients speak for themselves. The much loved Italian kitchen is a good example for that.

Another old tradition is to have a good variety of vegetables, meat and fish over the week. Here I am following in the foot steps of my grandmother, who's cooking would not have been sniffed at by Western A. Price either.

The words by Michael Pollan ‘If your grandmother would not recognise it as food, then don’t eat it’ ring true in our ears. His book “In Defence of Food” is well worth reading and full of good and simple advice on how to eat and what to avoid.

There is no processed food in our kitchen – at home you are control. A fast food meal for us is a one potp1030146 dish with vegetable curried rice and lentils. No ‘food in a minute’ - add another 29 minutes and a great simple and nourishing organic meal can be on the table.

Our high degree of self sufficiency plus bulk buying of organic dry goods allows us to create a variety of meals any time.

In 2000 Sabine has written a small cook book called 'Grain Power' which is about cooking with different grains, other then wheat. In 2003 she has also contributed towards a cook book called 'Body&Soul', co-written by Kay Baxter, Trish Allen and Wendy Klink. This cookbook follows the seasons and the recipes prepare what becomes abundant at that time of the year.