Category Archives: Cooking

Out going interns

Milkwood internship officially came to a close on Monday, three months have passed and it is hard to look back and believe that this all just happened.
I arrived out here with the desire to learn more about permaculture, what is permaculture? And what does it mean to be a permaculturlist?

I had always wished that I had grown up on a farm, nature has always fascinated me and the idea that you could keep a horse in your “backyard” thrilled me.

Life has kept me in the city, kitchens, restaurants, cafes, friends, family, lovers, music, dancing, food, wine, opportunity, endless possibilities, everything you need right there at your finger tips.
It’s amazing, I can not deny that.

I visited my grandmother a few weeks before coming out to milkwood, my family are migrant Italians and arrived here in the late fifties. My grandmother is 86 years old and still doesn’t speak English.
During our conversation she asked what I was to be doing out here, the word permaculture doesn’t exist in her vocabulary, so I just said I was going to learn how to be a farmer.
My grandmother grew up working the land in the south of Italy, her only real memory of farming was post war hardship, so of corse her reaction was with shock a disappointment.

Working outdoors under the warming sun, growing food to feed our families and share with community, raising animals to provide companionship, food and energy, managing the forests to ensure that timber needed to warm our homes, provide us with energy and build structures in our community could always come locally and be renewed, growing up with multi generations, having family, friends and community around to share and exchange skills and education with, managing the land so as to ensure that we passed it on in better condition then we found it.
Since when did we decide that these actions were not noble?

Permaculture = permanent culture = permanent agriculture = farmer = family = people = community = food, nutrition and energy from a sustainable resource = humans co-existing with their environment = life.

I have found inspiration and positive direction out here at milkwood. Thank you Kirsten and Nick for manifesting and materializing this place, your commitment to people care, land care and fair share is awesome.
To all my fellow interns, teachers and colleagues come great friends, it has been an amazing pleasure to connect with you all, sharing stories and gaining new one together, thank-you. Admiral Couling, thank you for your energy, enthusiasm and grounding nature. Trevor, three words for you, wisdom, intellect, carer, you are an indispensable part of community. And in the famous words of Eugenio Gras our bio-fert guru, Rosalita es un amore!!! Rose you have been amazing and at the epicenter of our existence here, thank you for nourishing us!

To all future Interns, don’t forget to bring a good pair of gloves, a positive and enthusiastic can do nature, and a good appetite.










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Filed under Cooking, Gardens, Introductions

Sanks Wose

For me food has always been synonymous with people.

Ashar is Kirsten and Nick’s beautiful little boy and he LOVES Rose, infact we all love Rose as she is the amazingly talented chef who nourishes us three times a day here at Milkwood.

Ashar is amazing, he is a great little talker and addresses us all by name each time we converse. Adam is Adam, Claire, Claire, Sabina, Sabina and he even nails my name which puts him about 100 miles in front of most people as the majority mispronounce Olivier, but not Ashar. That privledge is saved for Rose, or in the articulation of a two and a half year old, Wose!

I met Rose almost 8 years ago. She was 20 years old and into the second year of her chefs apprenticeship. She was a fairly shy girl with not always a lot to say. We got along pretty much straight away and I have been fortunate enough to share a friendship with her ever since!

Rose loves food, she loves people, she loves kids and is passionate about nature, gardening and especially nutrition. Rose is very artistic and once drew a picture for me as a gift, I framed it.
She has an amazing smile and a contagious laugh, in fact she is a great candidate for bad jokes as she laughs at lots of things easily, often cracking herself up!
When Rose talks about food she gesticulates with her fingers using them as if she was picking salad or putting the final touch to a dish. She is a quiet achiever.

When you know and believe in good food you want to share it with people, in fact I would say that most of the greatest cooks I know in this world love sharing their talent. Rose is one of these people, and don’t we all feel richer and fatter for it!

I have attached a pic of Rose with her daily bake, sourdough bread! She rocked up with the “mother” on her first day here and has been nurturing it and nourishing us since.

At lunch today we ate savory pumpkin tart with a beetroot and sweet potato salad, delicious, thanks Rose, or in the words of young Ashar, Sanks Wose!





Filed under Cooking, Introductions

Venison Jerky

With the backstrap of the venison I decided to make jerky.. I have never tried or even thought about making it in the past. It is actually very easy.
First I sliced the lean meat into thin strips and then added 20g of salt per kilo.

Then I added my desired spices: One with worcestershire and pepper, one with mexican spices and one batch in soy. I marinated for 24 hours.

Placed then on a rack over a tray and threw them in the gas oven and left the pilot light on overnight.

E violaVery tasty Jerky. I liked the Mexican spices flavouring the mostest. Memories are reminiscing… I think I might go eat some now.


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Filed under Cooking