recipes: tiwi college project by aaron ward and troy crisante

During their time on the island, young chefs Aaron Ward & Troy Crisante cooked some of their secret recipes for the Tiwi College Project, and shared these recipes along with some of their chef’s secrets with the college. The marinades are perfect for a BBQ at home.

Buffalo Marinade by Troy Crisante

Prep time: 20 mins + time for marinating

Serves: up to 1kg of buffalo meat


100ml honey

250ml soy sauce

50ml oyster sauce

2 x oranges (zest & juiced)

4 x cloves garlic

1 x knob garlic (medium size)

1/2 bunch coriander – leaves and stem

2 tbsp sesame seeds


Mince garlic and ginger and then wash & chop coriander stems included.

Zest the orange into 1 cm strips then juice. Mix all ingredients into a bowl and whisk.

Place your meat in the marinade and marinate for a minimum of 4 hours.

Chef’s Tips:

Can be used for lamb and beef also.

Using orange in your marinade is great for those tougher cuts of meat as it helps with the breakdown of the meat, leaving it nice and tender after marinating overnight.

Marinate overnight for the best result!

Pepper Steak Crust by Aaron Ward

Prep time: 20 minutes + marinating time

Serves: 14 x steaks


3tsp ground pepper

2tsp garlic minced

1tsp salt

1 x lemon (zest)

½ cup veg oil


Mix all ingredients in a medium bowl & place meat in bowl.

Massage rub mix into sides of meat and cover.

Refrigerate for 4 hours before cooking or leave overnight and cook the next day!

Chef’s Tips:

Marinate overnight for the best result!

Can also be used with chicken lamb, buffalo and pork!




it’s a pigs life at melanda park

Melanda Park by Aaron Ward, George Papaioannou and Kelvin Shaw

From potatoes to pigs, that’s how farmers Matt and Sue Simmons have spent the last 13 years of their lives, on the farm that has been in Sue’s family for almost 100 years. Located in Ebenezer just outside of Sydney, Melanda Park began its life as a citrus farm, before floods; market crashes and ageing orchards gave way to cattle in the latter part of the last century.

In 2003 they started producing certified organic vegetables like potatoes and leafy greens and in keeping with organic farming principles they introduced pigs to the farm as a way to remove the excess waste and vegetables left behind and also to prepare the soil for the next round of planting. It was using these industrious animals to clean up the paddocks that inspired Matt and Sue to actually start breeding free range pigs as well as their organic vegetables.

The pigs are all free range and pasture raised and roam as they please, for 365 days of the year. They’re are able to dig for grubs and potatoes, wallow and interact with other pigs.

The pigs at Melanda Park fatten at a slower rate but have a much more flavoursome meat because of it.


We were fascinated at the speed of which the pigs grow and at the age they’re able to reproduce. After only 4 weeks a sow is able to give birth (farrow), having up to 10 piglets in a litter. The sows have special hutches designed with straw stoppers to farrow in as the 1 or 2kg piglets need to be protected from natural predators like eagles and foxes as well as their mothers.

When we first walked onto the farm I thought it was just about rearing a pig and sending them off to the abattoir but there is so much more. Matt and Sue constantly have to check the soils, check the PH levels, the hydration levels and continually throw seeds to grow grass, not just for the pigs to graze but to keep the neighbours happy with keeping the dust levels down. Having that strong base in a nutrient rich soil is a fundamental part to being able to rear a pig at such a high standard, as Matt and Sue have accomplished.


The Simmons have carved a niche in the industry by rearing suckling pigs, averaging a weight of 15-18kg at just 8 weeks old. Through their care and dedication to free range farming and a superior tasting product they have found their way into the Sydney fine dining restaurant scene. Their passion for what they are doing on the farm really shows in the pigs they produce and constant high standard of the farm they work.

At Melanda Park you can hear the wind coming up the valley, no pig squeals, the occasional barking Maltese terrier, but no stress and a relaxed feel. The open fields and paddocks where the pigs graze or lay in the hutches where they farrowed smell clean, like a farm, grassy green with a scent of manure, whipped up with the wind but an expected aroma of a farm.


We visited Melanda Park as part of the 2016 National Finalists Produce Tour of NSW.

Appetite for Young Swines Lunch

The Old Clare Hotel and the site of the old Carlton United Brewery seemed a fitting venue for the Sydney leg of the Appetite for Young Swines event – an Appetite for Excellence and PorkStar project to help foster a community of young like-minded hospitality professionals, where they can see; hear & learn from the rising stars of the hospitality industry.

The event kicked off with a welcome cocktail shaken (not stirred) by Gerald Ryan, restaurant manager of Oscillate Wildly in Newtown. Gerald was the Electrolux Australian Young Waiter in 2014 and had carefully selected the beverages to match the dishes our alumni Aaron Ward of sixpenny, Jake Davey of est. & Troy Crisante of Bennelong had collaborated on. Rounding out the team with her ever professional front of house flair was Brooke Adey restaurant manager of The Paddington Inn & Electrolux Young Waiter 2015. A special mention & thanks to Dan from sixpenny who came to help out the lads in the kitchen. You are a superstar!


In between the courses and throughout the day we hit each of the Appetite for Young Swines up with some hard hitting questions about the industry; their commitment to hospitality; why collaborations are important for the industry and what advice they would give to a younger version of themselves. 

What inspired you to become a sommelier Gerald & a chef Aaron?

Gerald: My Colleagues. Working in a fine dining restaurant as a food runner as my first proper job in hospitality, and hearing the Sommelier’s talking about wine, using language I’d never heard intrigued me, and I immediately became the pest, asking all of the annoying questions of them, until they pointed me towards a couple of books, and I was away.

Aaron: I have always been interested in food as cliché as it sounds, but I would read recipes as a child and watch the cooking shows on TV. I think the fact that this industry is always changing, with new ingredients, techniques, and equipment being available also interests me. There is never a dull day or moment, it all just depends on how far you want to take it.

What motivates you and inspires you daily?

Gerald: Again, the people I work with. Seeing small business owners constantly at the helm of their operations, steering it in the right way, is motivation enough. Watching Karl Firla and Dan Hunter run their business’ so efficiently, but tirelessly changing menu’s, and market runs at the crack of dawn, all the while balancing restaurant life with a life outside their venues, has been a constant inspiration.

Aaron: Cooking to me is not just about food; it is also about bringing people together and creating a memorable experience. Sitting around a table with family and friends, having the opportunity to cook for them, and the feeling of gratification is something I love. Being able to achieve these same feelings and experiences in a restaurant setting should be what all chefs strive for.  Showing passion and pride in what I cook is always apparent, whether it is for guests in the restaurant, family at home, or a staff meal.

What advice would you give a younger version of yourself?

Gerald: Write notes on what you are tasting!!

Aaron: Travel and experience different cultures and cuisines as much as possible. Go and spend time in different countries of the cuisines that interest you, learn the techniques and how the local chefs are bringing their own modern take on the culinary traditions.

What three pieces of advice would you give anyone considering it as a career?


1. It is the small things that make the big things fall into place. Long hours on your feet can take it out of you. Moving heavy tables, cartons of wine, polishing glasses, all very un-glamorous. But it’s the little things that matter. The final detail of the room, final check of set up, that really make things actually tick.

2. You need to love it. At times, you will hate it, it’s just how it is, but it’s got to be an overriding feeling of satisfaction and love for your job that motivates you. If you don’t enjoy what you are doing, find a way to, or do something else!

3. You need to have work – life balance. As is true with anything, but especially with Hospitality, where the hours can tend to lean on the unsociable.



1. Learn as much as you can from as many people as you can. The food industry is ever expanding, finding new experiences and opportunities to develop tastes and techniques. However, knowledge and understanding of the classics are pillars to building a successful and exciting career.

2. Keep your head down and work hard even with the long hours and little sleep, being a chef is a demanding career but if you embrace it, it is very rewarding.

3. Try to have a balanced work life and life outside of work. Having a balanced work/life is essential for mental health and productivity at work.

Do you think collaborations are important for chefs, FOH and the industry and why?

Gerald: I do, I think collaborations help shift every day routine, and challenge both front and back of house to think differently. If just for a once off, or a series of events, you learn how to operate in limited space and in different locations (kitchens, FOH spaces) which only broadens your experience and challenges the way you look at things.

Aaron: Yes, collaborations are very important as a chef.  The opportunity to meet and talk with other chefs about food, learning their different techniques and then bringing them back and putting them in use. Cooking and eating different cuisines give chefs a bigger perspective on how large and diverse the industry really is.


How do you think we can inspire people to consider hospitality as a career?

Gerald: I’d like to say starting from the bottom, in school, and not making it seem a job for dropouts, but I understand how unrealistic this is. Honestly, I am unsure, except for constantly putting forward the best face of the industry, and showing how you can have a tangible reward for hard work and effort.

Aaron: The hospitality environment has drastically changed over the last 15 years. A career in hospitality is professionally recognised and accepted and there are many different channels of progression within this career choice which allows for constant expanding of skills and knowledge.  There are also not many careers which allow you to work anywhere in the world, whether being a chef or front of house you will never be out of work.

What do you think needs to change/be done in the industry to keep those within it motivated/inspired to stay?

Gerald: I think the industry has come a long way in the 10 years I have been involved, especially when it comes to motivating people to stay involved. As the industry grows, it falls on the people who have been involved in the industry for a while to nurture the new generation, and I can see that happening in Sydney at the moment, with small groups or individual restaurants expanding, and the teams within those small restaurants teaching the new generation and staff, and again turning that cog of motivation/inspiration.

Aaron: Flexibility with working hours and days – It is a given that as a chef you will miss out on many special occasions and the choice when taking your holidays. Most chefs are accepting of this fact, however, to inspire chefs to stay longer in the industry this may be something to consider especially as a chef grows older and family commitments become a priority.

You can read more from Appetite for Young Swine Brooke & Jake here.

As the lunch progressed the chefs along with Brooke & Gerald were able to speak to the group about their experiences within the hospitality industry; what inspires them in their careers; how the stay motivated; why the beverages were chosen for the dishes and how the dishes were cooked.

The food was amazing; the drinks delicious and the company even more so! Thanks to everyone who came along (and to those who had driven from regional areas especially for the event) and to the team behind the event. You can check out all of the event pics here!

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Why be one when you can be an army championing what is great about our industry?

You know the floor is in good hands when Electrolux Australian Young Waiter 2015 Brooke Adey is in charge!

Brooke along with fellow Appetite alumni Gerald Ryan served up their exceptional service skills at our recent Appetite for Young Swines lunch. The lunch was produced as part of an Appetite for Excellence and PorkStar project to help foster a hospitality community where young professionals can meet others in the industry, be able to ask questions about food, cooking, beverage matching, front of house skills; seek advice and/or tap into a wider peer group.

Before the lunch kicked off we asked Brooke what inspired her to become a waiter; why she thinks it’s important to foster the careers of young people in the industry and the importance of collaboration.

What inspired you to become a waiter?

What inspired me initially was the family of professionals I worked with at Chianti (in Adelaide). Under Maria’s guidance and leadership I fell in love with this industry.

What motivates you and inspires you daily?

On the other hand, what continues to inspire me today is the passionate, young staff and leaders I get to work with every day.

What advice would you give a younger version of yourself?

Be confident and don’t be afraid to take chances and risks.

What three pieces of advice would you give anyone considering it as a career?

1. Just say yes. Take risks, take opportunities, step out of your comfort zone.

2. Always be open to learning, and sharing.

3. Love what you do. That passion is infectious, to the people you work with and the people you serve.

Do you think collaborations are important for chefs, FOH and the industry and why?

Collaborations are integral. Why be one when you can be an army championing what is great about our industry. Plus, you have the opportunity to learn from your peers, tasting new things, learning new techniques.

How do you think we can inspire people to consider hospitality as a career?

As young leaders, we must be ambassadors for our industry. We must work with those in our restaurants and create an environment that nurtures and fosters talent and passion.

What do you think needs to change/be done in the industry to keep those within it motivated/inspired to stay?

It is integral that we create a workplace that encourages creativity and risk taking. Those with an interest in hospitality must be given an opportunity to learn and challenge themselves. Sharing small responsibilities or working with your staff to resolve challenges within the business can show them you have confidence in their abilities.

jake davey and the importance of collaboration

Jake Davey is the head chef at est. restaurant in Sydney and was crowned Electrolux Australian young chef of the year in 2013.

Jake recently collaborated with fellow appetite for excellence alumni at the Appetite for Young Swines Lunch held in Sydney on Monday 26 September. The event was produced as part of an Appetite for Excellence and PorkStar project to help foster a hospitality community where young professionals can meet others in the industry, be able to ask questions about food, cooking, beverage matching, front of house skills; seek advice and/or tap into a wider peer group.

In between courses we hit Jake up with some hard hitting questions about what inspired him to become a chef, how he stays motivated and the importance of collaboration….

What inspired you to become a chef?

My path to cooking came from doing work experience at a family friends restaurant, the atmosphere, tastes, smells and people really attracted me and I haven’t looked back. Early on in my cooking I was exposed to two books (the French laundry cookbook and est est est by Phillipa Sibley and Donovan Cook) which I found incredibly inspiring and led me on the path to the type of cooking I do today.

What motivates and inspires you daily?

Working with passionate hospitality professionals, working with a great produce and suppliers keeps me motivated and inspired, also researching new recipes and techniques keeps me interested and switched on. Travel is also another great source of inspiration for visiting new places and trying new things.

What advice would you give a younger version of yourself?

Work clean, work fast, ask questions.

What 3 pieces of advice would give anyone considering it as a career?

1. Do some work experience, go to a few restaurants and see what it’s all about. It’s one thing to have a love for food and cooking but that doesn’t always translate to a love for cooking as a career. Make sure you love the atmosphere and fall in love with the environment of a professional kitchen.

2. Read cookbooks, practice at home and teach yourself. It seems young cooks want to be taught everything by someone else. More young cooks should be going out of their way to learn on their own.

3. Work clean, work fast, ask questions

Do you think collaborations are important for chefs and the industry and why?

Yes collaborations are important for chefs, they give us an opportunity to exchange ideas, are great for promotion and getting your name out there, as well being great for networking and meeting new people.

How do you think we can inspire people to consider hospitality as a career?

I think we need to work together as an industry to make hospitality as a career more attractive. There needs to be an improvement in working conditions like hours and remuneration. As it stands, young people considering hospitality are discouraged by the working conditions and remuneration.

Sign up for our newsletter to find out when our next appetite for young swines event is and to keep up to date with appetite for excellence (don’t worry we won’t bombard you emails…)

culinary talent announced for 2016

After a month of deliberations, we are excited to announce the results. The selected young culinary talent have had their applications reviewed and now face a series of skills testing and interviews with the judges; Christine Manfield, Peter Gilmore, Luke Mangan, Danielle Gjestland, David Pynt, Lisa van Haandel, Guy Grossi to name but a few of the heavyweights of the Australian hospitality industry. Follow their progress here on our website,  Facebook, Instagram and Twitter feeds.

2016 electrolux australian young restaurateur national finalists

Cameron Cansdell bombini nsw
Dave Parker San Telmo & Pastuso vic
Kelvin Shaw Altair Restaurant vic


 2016 electrolux australian young waiter state finalists

Andrew Day AKIBA act
Chayse Bertoncello O.MY Restaurant vic
Dylan Labuschagne Stillwater/Black Cow Bistro tas
George Papaioannou Luxembourg Bar & Bistro vic
Imogen Clarke Restaurant Orana sa
Katrina Lee Panama Dining Room and Bar vic
Mia McIntyre Michels Restaurant qld
Morgan Golledge Blackbird Bar & Grill qld
Natasha Janetzki Blackbird Bar & Grill qld
Rory McCallum Supernormal vic


2016 electrolux australian young chef finalists

Aaron Ward Sixpenny nsw
Andre Mcloughlin The Royal Mail Hotel vic
Braden White The Apo qld
Cameron Jones Red Cabbage Food + Wine wa
Chris Howard The Freycinet Lodge tas
Cody McKavanagh Biota Dining nsw
Joanne Cross Cucina Vivo qld
Jordan Monkhouse Aria Brisbane qld
Joshua Gregory EXP Restaurant nsw
Kahwai Lo Matteo’s vic
Liz Edney One Penny Red nsw
Louise Brown Montalto Vineyard and Olive Grove vic
Mal Meiers Fatto Bar & Cantina vic
Mark Glenn Dinner by Heston vic
Mathew Lee Brisbane Convention & Exhibition Centre qld
Matt Binney Merricote vic
Matthew Hammond Elyros Restaurant vic
Michael Conlon Blackbird Bar & Grill qld
Nichole Horvath Burch & Purchese Sweet Studio vic
Nick Gannaway The Bridge Room nsw
Phillip Roberts Eschalot Restaurant nsw
Sean Glatt Petite Mort wa
Sean Hillier Muse Restaurant nsw
Sean Townsend Muse Kitchen nsw
Shayne Mansfield The Long Apron qld
Shohei Kishishita Coast Restaurant & Bar qld
Thiago Miranda Church Street Enoteca vic
Thomas Smith Bistro Guillaume vic
Troy Crisante Bennelong Restaurant nsw
Zackary Furst IDES vic





green fields and ham

greta valley pork

Written by Lilani Goonesena

There’s nothing quite so endearing as a week-old piglet, and everyone wants to hold one at Greta Valley Free Range Pork farm. It’s Day Three of the Electrolux Appetite for Excellence produce tour in Victoria and we’re out in the green and muddy fields of Brian and Kim Smith’s 316-acre property. It’s cold and threatening rain, and the little piglets squirm in our arms, anxious to get back to mum and the warm, straw-lined farrowing shed.

It’s rare indoor time for these piglets and sows, which otherwise spend their entire lives outside.

“We have 80-odd animals and they live out in the paddocks all the time. These babies won’t venture out a lot now,” says Kim. But from three weeks, they’re running around everywhere.”

Several wooden, 3-sided sheds dot the paddock for each sow and her litter. The piglets are weaned at 6-7 weeks and go into the first of the grower paddocks, while the sows return to the boars for mating, and the cycle begins over.

Kim and Brian have been pig farmers at Greta Valley for five years. Though they had both raised animals, neither had had experience with pigs. Yet, their dedication to the free-range ethos has made their pig farm one of the best in the country and put their meat in high demand.

“Our buyers want 18-25 animals a week which is good for us but we don’t have the numbers,” explains Kim. “These are rare breed pigs; you can’t pull them out of thin air. It takes about 12 months to get them ready for market.”

“Our butchers want black piglets which are really juicy and tasty. We provide suckling pigs at 25kg. We did have little oven pigs for restaurants in the beginning but we had to stop; the abattoir workers found it too traumatic. The smallest they’ll do is 16kg, which produces a 12kg carcass.”

Greta Valley primarily breed Berkshires, which are known for their meat quality.

“They are slower to grow but have exceptional eating quality due to having both partition fat and intramuscular fat,” says Katy Brown of Glen Eyrie Rare Breeds Farm. Katy is an expert on heritage breed pigs in Australia and we’re fortunate to meet her at Greta Valley.

A handful of Large Whites were also picked for their temperament and meat. “They’re a wonderful pig with personality and they’re easy to handle,” explains Katy. “Maternal sows are good mothers, they put a lot of energy into growing good piglets. And they produce fantastic pork and bacon.”

Good genes and attentive mothers give Greta Valley piglets the healthiest start in life. There is no tail docking and constant access to dirt and grass reduces mortality from gut issues.

“In the spring and summer, all these paddocks fill with grass,” says Kim. “Our stocking densities are way below the standard of 15 sows per acre. We run 10 per hectare. I think that’s why we have grass year round.

“In winter, the pigs love digging up the soil and making mud.”

greta park

Our boots can attest to the thick, squelching mud as we head out to feed the pigs. They all receive specially formulated Rivalea diets.

“The piglets need to grow when they’re really young and then their diets change,” says Kim. “After weaning at 14 kg, they move onto Little Creep pellets which are high in energy and protein. Then it’s Weaner feed until 25kg when they go on a superporker, Grower diet until slaughter at 21 weeks. By then they average 68-70kg; very different to commercial pigs, which are about 120kg at market weight.”

The pigs excitedly squeal and snort as they hurry to the troughs. “They’re not hungry really; they’re greedy,” laughs Kim. “We reckon if they knocked us over, they’d just eat us too.”

Most of the gilts (female pigs) stay on the farm. At nine months, they are ready to fall pregnant. The majority are in the far paddocks where three enormous boars – CB, Arnie and Colgate – each have a harem of females.

“Usually three sows go in with the boar 4-5 days after weaning their last litter and stay until 3-4 weeks before farrowing. We scan them at 28 days and keep scanning until we find a pregnancy. Gestation is 115 days – 3 months, 3 weeks and 3 days.”

Khanh Nguyen a chef at Mr Wong in Sydney is very enthusiastic about the farm. “It’s a great experience, being able to see and feed them. At Mr Wong, we use free range Berkshire pigs for our char siu pork, and marinate the meat in red bean curd. Berkshires, because of the marbling, take on the red colour so it makes the pork beautifully red. It’s also fattier and juicier which is what we want.”

Louise Naimo, a waiter at Estelle Bistro in Melbourne, is also impressed with the relationship between farmer and restaurant. “I never realised how much the restaurant trade is at the forefront of people’s awareness. We use a lot of jowl at Estelle, which is a cheap cut of meat but we cook it really well. So if people start cooking that, then it’s one step closer to having the whole pig used which is great for the farmer,” she says.

Kim agrees. She would love to see the whole animal used by restaurants, creating a more sustainable farming process.


Greta valley group shot

Happy as pigs in mud. A story of rare breed pigs at Mount Gnomon, Tasmania

Written by Lilani Goonesena.

The little piglet squeaked and squirmed before eventually falling asleep in our arms, wrapped in her knitted blanket.

Lily is the poster pig for Mt Gnomon Farm, a runt of the litter rescued by owners Guy and Eliza. She now sleeps in their bed and demands food at 2am. And she was part of the welcoming committee when we arrived on the fourth day of our Electrolux Appetite for Excellence produce tour.

It’s all about the pigs at Mt Gnomon Farm and specifically, rare heritage breeds such as Wessex Saddleback. Once a common foraging breed in England, they are now extinct in their homeland but thriving in niche Australian farms. They are placid, easy going animals that produce rich, marbled and intensely flavoursome meat.

“Wessex Saddlebacks is an older breed of pig that are slower growing and mature earlier than commercial breeds”, says Guy. “We’ve started crossing them with Duroc and Hampshire boars. The plan is to breed bigger animals and get better value with every pig”.

Guy and Eliza are a young, energetic couple who are passionate about ethical, sustainable farming. They also have a herd of Traditional Dairy Shorthorn, Scottish Highland and Belted Galloway cows, 60 Shropshire ewes, and a handful of goats and ducks.

“We’ve been smoking our own ham and bacon and making our own chorizo and sausages for six months. With our new facilities here we’re planning to experiment with different breeds, smokes and cures”, says Guy.

They envision long table lunches in summer on the outside deck and cooking classes in the kitchen. Last winter, they planted an orchard of 1000 heritage apples, pears and quinces trees. In three years’ time, they can make traditional cider.

Farm tourism is growing in popularity, particularly in England and Europe where Eliza visited last year on a Churchill Fellowship.

Next it was time to see the farm for ourselves. And to feed 400-odd hungry pigs. We donned our gumboots and tramped through the thick mud up to the pigs’ paddocks.

EAFE 2014 Story_pork_MtGnomon Farm_2

The pigs are fed once a day, spending the rest of the day foraging. The rich red soil here is high in aluminium and iron oxide and planted with turnip, rape, oats and natural grasses for the pigs to eat. Foraging increases muscle content and a varied diet gives the meat more flavour. Guy also wants to add some saturated fat to their diet, such as whey, eventually by milking their own Dairy Shorthorns.

While Guy distracted the increasingly vocal pigs, we slipped inside the pens and tipped big sacks of grain and bags of chestnuts into their troughs.

“There’s about a quarter of a tonne of feed daily. When it’s really wet and muddy, it can take 2½ hours. Feeding free range pigs is really labour intensive”, says Eliza.

Snuffling away at the troughs, they were as happy as pigs in mud. Literally.

We left them to it and squelched onto higher ground to see the cows. The shaggy-haired, big horned Scottish Highlands were impressive and we kept a safe distance.

Finally, we returned to the centre invigorated by the cold brisk air and ravenous for Eliza’s home-cooked lunch. We feasted on homemade bacon, chorizo and lentil stew, followed by pulled pork fajitas with spicy chutney, and their juicy, chunky sausages with whole fennel seeds and smoked paprika.

George Tomlin is a chef at The Town Mouse in Melbourne. For him, interacting with the pigs and seeing how they live was the most rewarding part of the day. “I think as a chef it’s really important to see where your produce is coming from. How the animals are bred and brought up, and today we got to see that”.

After lunch, we had a final cuddle with Lily, wrapped snuggly in a stripy knitted blanket and looking very much at home.

EAFE 2014 Story_pork_MtGnomon Farm_3

Contact Guy & Eliza at Mt Gnomon Farm; Penguin, Tasmania