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It is spring in the
Fleurieu Peninsula
As the days gradually lengthen and the strengthening sun’s rays begin warming the sleepy soil, it’s as if the earth suddenly comes alive as it bursts forth in a profusion of new growth, flowers and fertility. Spring is here! And it brings with it a feeling of celebration and anticipation.
There is an abundance of fresh produce: crisp green asparagus stalks, ripe cheeses, plump fresh yabbies and aromatic herbs. During the month of October new release olive oil and the new wine vintage are celebrated in the culinary spectacular of ‘Fiesta!’ |
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Bimbimbie –
Food Business of the Season
Bimbimbie, is an aboriginal name meaning place of many birds – a perfect description of Kate Maddern’s duck farm located in a beautiful valley between Myponga and Yankalilla at Wattle Flat.
Kate, David, Alicia and Jarryd have called Wattle Flat home for the past three years and it is here that they grow their three hundred or so ducks. “Our farm is a perfect duck-farm; the key is the dam-water where the ducks can swim, play and be happy” says Kate. |
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Fleurieu Duck with
Spring Vegetables
Fleurieu Peninsula’s Chef of the Region, Dustin Rogers used Bimbimbie meat in the Chapel Hill Gourmet Retreat Culinary Competition in 2007 winning the Main Course section.
Dustin claims that he has never tasted anything like Bimbimbie’s Duck. So why not take a trip to the Willunga Farmers Market, pick up some duck from Bimbimbie’s stall and prepare Dustin’s sensational Fleurieu Duck with Spring Vegetables. |
