Who: Sonia and Stuart Whiteman.
Where: Chintin, Macedon Ranges Shire, Dja Dja Wurrung, Taungurung and Wurundjeri Woi Wurrung Country.
Sonia Whiteman, how many different bush foods do you grow?
We grow around 25 Australian bush foods, including lemon myrtle, cinnamon myrtle, anise myrtle, strawberry gum, narrow-leaf peppermint, lemon-scented gum, river mint, Australian thyme, bush oregano, saltbush, kunzea, desert lime, and lilly pilly.
Why are they so full-flavoured?
We are a sustainable, or regenerative, farm and we don’t irrigate or weed. We planted our native trees and bushes to protect them from the elements, reduce weed growth, and enhance soil fertility. The plants grow without artificial chemical fertilisers or any water other than what falls from the sky, which helps to naturally intensify their flavour.
Are you value-adding?
We dry some of the leaves and extract essential oils from others. We make jams and condiments, and we also sell honey from the bees that feed on the lavender and bush-food flowers. We also sell our lamb at the Woodend Farmers’ Market.
Who uses your products?
The bartenders at Gindu distillery in Woodend, for instance, use our river-mint essence in their cocktails. We want to collaborate with more chefs and distillers interested in using bush food.
How do you recommend we use these bush foods?
You can buy our tomato and kunzea relish online or at the markets. It has a unique citrus taste that is great with red meat and cheese. Or you can try making the lemon myrtle and lavender syrup cake recipe on our website.
Where can we buy it?
Visit our farmgate in Chintin. You can either call ahead or come to one of our open days on the first Sunday of each month (we run more open days in the warmer months). We also attend the Woodend and Lancefield Farmers’ Markets each month, or you can buy online from our website.