Where: Numurkah, Moira Shire, Bangerang Country.
Who: Jamie and Gareth Adams.
Jamie, what’s The Olde Creamery’s story?
We make traditional preserves here on the farm. Gareth, my husband, grew up in the district and learned to cook preserves by his grandmother and mother’s side. He followed in his mother’s footsteps, became a professional cook, and today maintains those traditional country family recipes in our range.
How big is the range?
We have 13 products, and without a doubt, our biggest seller is our Indian kasundi. It’s a tomato-based relish with a blend of Indian spices, and the tomatoes come from a farm at Katunga down the road. We are emphatic that what we don’t grow here at The Olde Creamery, we buy from local growers. People also love our beetroot relish, our first-ever product. The earthiness of the beetroot is balanced with spice notes from clove and star anise. One of my personal favourites is our apple butter. We slow-cook an apple sauce with a little cinnamon and nutmeg for 16 hours until it reduces to a thick paste. We use it as a glaze on pork or slather it on a hot crumpet with plenty of butter.
What about the drinks?
We grow elderflowers here on the farm, so each spring we harvest armfuls of the aromatic blooms first thing in the morning. We clean them by hand and steep them in a sugar solution to make a cordial, it’s perfect with a shot of gin and a splash of soda water.
And the salt?
I dehydrate local citrus that we get from an old Italian grower, Manto’s Produce, and Provedore in Cobram, and blend this with lemon thyme and ginger. It’s great on fish, poached eggs and chicken.
How do we get hold of your products?
We attend the Girgarre and Cobram farmers’ markets; we have a few local stockists, but most of our distribution is via the website.