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. “We raise Muscovy ducks for a growing restaurant trade and to sell to direct to the public at the Willunga Farmers Market. We have also been developing our own breed of duck for the last two years and expect final results about November this year. This new Bimbimbie duck will hopefully have the breast size similar to that of a chicken.”

Kate’s enthusiasm for her precious ducks is very evident and she demonstrates genuine excitement when she talks about her daily routine of feeding, watering and caring for her feathered friends. This ideal environment results in tender duck meat especially good for eating and favoured by the restaurant trade.

Bimbimbie specialises in breeding the Muscovy, the duck with white feathers and red faces. This duck is an all overall meat duck with a medium size breast and very low fat content.

After a conversation 2-years ago with Stephen Schmitz from “Jetty Food Store" at Normanville we decided to experiment by breeding our own breed of duck. The Bimbimbie duck is a Rouen (French meat duck) crossed with a Pekin – a large breasted, subtly flavoured bird that has chefs raving.

Fleurieu Peninsula’s Chef of the Region, Dustin Rogers used a Bimbimbie duck in the 2007 Chapel Hill Gourmet Retreat Culinary Competition, winning the Main Course section. Dustin stated recently “that he’s not tasted anything like it!”

Kate has big plans for the business, expanding the number of ducks on the farm in order to supply the ever increasing demand from the public and local restaurants. Kate says she simply loves the Fleurieu Peninsula “ it is such a beautiful place and we feel very lucky to live and work in such a magnificent region.”

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Bimbimbie Fleurieu Peninsula Food’s Inaugural Producer of the Season




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	Bimbimbie Fleurieu Peninsula Food’s Inaugural Producer 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. “We raise Muscovy ducks for a growing restaurant trade and to sell to direct to the public at the Willunga Farmers Market. We have also been developing our own breed of duck for the last two years and expect final results about November this year. This new Bimbimbie duck will hopefully have the breast size similar to that of a chicken.” Kate’s enthusiasm for her precious ducks is very evident and she demonstrates genuine excitement when she talks about her daily routine of feeding, watering and caring for her feathered friends. This ideal environment results in tender duck meat especially good for eating and favoured by the restaurant trade. Bimbimbie specialises in breeding the Muscovy, the duck with white feathers and red faces. This duck is an all overall meat duck with a medium size breast and very low fat content. After a conversation 2-years ago with Stephen Schmitz from “Jetty Food Store" at Normanville we decided to experiment by breeding our own breed of duck. The Bimbimbie duck is a Rouen (French meat duck) crossed with a Pekin – a large breasted, subtly flavoured bird that has chefs raving. Fleurieu Peninsula’s Chef of the Region, Dustin Rogers used a Bimbimbie duck in the 2007 Chapel Hill Gourmet Retreat Culinary Competition, winning the Main Course section. Dustin stated recently “that he’s not tasted anything like it!” Kate has big plans for the business, expanding the number of ducks on the farm in order to supply the ever increasing demand from the public and local restaurants. Kate says she simply loves the Fleurieu Peninsula “ it is such a beautiful place and we feel very lucky to live and work in such a magnificent region.”