Grünthal

Posted on December 30, 2023 by kathy

We have many fond memories of times spent in Grumpy’s Brewhaus at Verdun in the Adelaide Hills, not least the evening of our farewell in November 2008 before relocating to Tasmania. Tragically, fire gutted the restaurant in 2016 and, although the brewery survived, it was the end of Grumpy’s. The site remained undeveloped for nearly five years until new owners realised their vision for the historic venue.

While in Adelaide recently, we visited the new incarnation, Grünthal, the name given to Verdun by the original Prussian settlers meaning Green Valley. The expansive restaurant space offers a variety of seating options as well as a conservatory for private functions.

Saul and Sheree Sullivan already had years of experience creating specialty cheeses at their Udder Delights factory, also in the Adelaide Hills, before Saul decided to try his hand at the art of beer brewing. A wondrous display of local smallgoods, patés, terrines, crackers, honeys and delicious produce greeted us at the door.

Complimentary cheese tastings are offered daily and despite a looming lunch engagement elsewhere, we couldn’t resist a nibble and chat.

For those not enamoured with the amber brew, a comprehensive range of colourfully labelled Hesketh Wines are available at the bar. The family owned winery sources fruit from premium South Australian wine estates, making the most of the individual strengths of different growing regions.

While Sheree works with an offsite distiller to produce Grünthal gins,

Saul’s dedication in the brewery can be found on tap.

We selected a tasting paddle (with driving duty, I restricted myself to a small stout) and made ourselves comfortable.

While Michael finished his breakfast, I wandered outside to peruse the grounds and outdoor seating options.

I’m so pleased we were introduced to Grünthal, they have done Grumpy’s proud.

precious Pinot

Posted on November 25, 2023 by kathy

Last summer, a conversation over lunch with a friend revealed her desire to establish a micro-vineyard. However, finding the right parcel of land was proving difficult, at which point we offered a few options on our property. The area designated as ‘orchard’ when we moved here has, over the years, seen the demise of the aged fruit trees and we had intended moving the remaining plants. This plot was deemed perfect for the project. Posts were added to our already existing few just before the new year

and support wires were strung soon after.

The vines were secured within the veggie enclosure through summer

until ready for planting in autumn.

Each vine was trimmed to the first two or three buds

while Michael took up the auger and embraced the arduous task of hole digging.

Each plant was placed into the precisely drilled holes, backfilled and watered

until 158 vines nestled in their new home.

Tree guards would protect the youngsters through the winter months and stave off attacks by marauding wildlife.

There was nothing left to do but wait and let nature work her magic. Seven months later, they are thriving, safe from the dreaded spring winds within their corflute cocoons.

There are two rows of Pinot Gris and the rest are Pinot Noir, a few years away from the bottle yet but an exciting journey lies ahead.

Wacky Stays

Posted on November 11, 2023 by kathy

I’ve always wanted to stay in a yurt and the opportunity to realise my dream arose in Kaikoura. I stumbled upon Wacky Stays when searching for accommodation and, though tempted by the other five unique offerings on the property, I snapped up the yurt. It was obvious on arrival at the farm that this was going to be a memorable stay.

Our friendly host, Kevin, greeted us and showed us to our comfy nook and adjacent private bathroom.

The seven-metre Mongolian yurt was spacious and comfortable and could easily house a family.

The bathroom and fully-equipped outdoor kitchen had all we could need.

Each afternoon, guests are invited to join in the hand-feeding of the farm animals. Of course, we couldn’t resist that.

Unfortunately, we didn’t have the time to experience a llama trek but it would have been amazing to enjoy a walk with these majestic creatures.

The pigs were very entertaining

while the ducks and sheep had a little more decorum.

After finishing off the greens, some filled up on hay,

others preferred a snooze.

I’m pleased we had our own bathroom.

Our nearest neighbour was a 1940’s Bedford K series truck that has been converted to a Gypsy Caravan. There is a double bed above the driver’s cab, kitchen, lounge (with flat-screen TV) and onboard bathroom facilities.

On the far side of the truck, the restored Train Carriage, crafted from hardwood in 1889, has two bedrooms and everything needed for a self-catering holiday.

In a more secluded spot, the Colonial Wagon is perfect for a romantic getaway, with a super-king bed, cosy lounge area and outdoor kitchen.

A sleepout with two bunk beds provides combined accommodation for up to four guests.

Panoramic views of Mount Fyffe can be enjoyed from the outdoor bath.

There is also a lovingly restored Farmers Cottage and seven-metre wide Teepee on the property, perhaps we will investigate next time. Kaikoura is well known for its delectable fish’n’chips and we indulged, take-away style, with a bottle of Marlborough Pinot Gris to commiserate our wonderful holiday coming to an end.

The next day, early morning rays of Sol highlighted our peaceful surroundings

as our toast went up in flames due to an unforeseen gas leak. A fitting end to the aforementioned memorable stay.

grand greenhouse

Posted on October 14, 2023 by kathy

Although our veggie patch is prolific through summer, it tends to be somewhat limited once the colder months descend. After much contemplation, we took the plunge and ordered a greenhouse last February.

We chose a site adjacent to the vegetable enclosure with the potting shed and running water close by.

We have found that self-build is not always the easy option, with dubious instructions and missing pieces and so, we relied on those with prior experience. Even so, it took a little longer than the one day allocated to finish but the result was worth it.

We brought in a couple of scoops of earth for the base followed by a layer of blue metal to assist with drainage and a topping of mulch that can be watered down to increase humidity.

Michael constructed a staging shelf out of reclaimed timbers

and we bought raised beds to fill the rest of the space. Once we realised how high the temperature reaches, we installed a sunshade on the northern side.

A temporary trestle provided the perfect environment to cure the butternuts in May. I then store them on a shelf high in the potting shed where they last for a good six months.

To help with temperature control, we added louvres to one of the panels and Michael cunningly created a screen to keep out creepy crawlies and resident reptiles.

Being in the apprentice stage of greenhouse gardening, we weren’t sure which plants would be successful. We started with brassicas, beetroot, carrot, onion, capsicum, butternut and bush bean.

The first broccoli was very impressive and, three months on, we are still harvesting smaller florets.

The capsicum are thriving but yet to bear fruit.

The bush bean and butternut are happy companions, we have harvested some beans but will have to be patient for the butternuts.

We have a plethora of seedlings ready to plant in another week or so, once the night time temperatures are a little more moderate.

My first attempt at striking Grevilleas from cuttings seems to be successful,

and after many months of coddling, the avocado stones have finally sprouted.

Michael has turned on the tap of creative juices once again and presented me with a stylish trug to collect the harvest

as well as a bespoke egg collecting box (the girls are giving us 5 to 6 eggs a day).

Of course, I needed a keyring befitting a fine greenhouse.

The Store

Posted on September 23, 2023 by kathy

We were looking forward to exploring Marlborough wine country on our way to Blenheim but, sadly, early morning is not the time for winery visits. We indulged instead in a leisurely coffee and cake stop somewhere amidst the eye popping countryside. Another hour down the road, we came across The Store at Kēkerengū, perfect timing for lunch.

First established in 1994 as a tearooms and garage, The Store was transformed twenty years ago into the restaurant, café and gift shop it is today. There are options for indoor and outdoor dining