Yarrawonga’s new provedore from Rich Glen Estate brings the goods

Words by Amanda Kennedy
Images Supplied

Ros Vodusek’s background as a trained chef is evident as you watch her recipe videos on Rich Glen’s YouTube channel. Her mise-en-place allows her to quickly and seamlessly take the viewer through her simple recipes which highlight the beauty and taste of Rich Glen premium food products – and it all starts from the humble olive.

Located in Yarrawonga, in North East Victoria near the banks of the mighty Murray River is Rich Glen Estate. In 1997 36,000 olive trees were planted on the farm and several years later, the oil began to flow. In the years since, Ros and her husband Daimien have grown the business, now employing 30 people producing over 150 olive-oil based food and skin-care products. And every single one of those products is made on the estate with 100% Australian grown ingredients. Can’t get more local than that!

The three-generation strong family enterprise is showing no signs of slowing, having just opened a new provedore store in the main street of Yarrawonga in a suitably rustic building which embraces its history.

‘It used to be a big old garage a 100 years ago,’ she says. ‘In a few years’ time we plan to gut the whole thing and take it back. Then we’ll have artisan producers, like a beautiful market showcasing regional producers with a coffee roaster, some beautiful pastries and so on.’

In its current incarnation the provedore stocks the estate-produced range of luxurious skincare products, premium pantry staples including oils & dressings, spice rubs and more, as well as a highly curated selection of regional Australian produce.

Everywhere people go, they are looking for what’s made in the area, what’s regional. Food has become the new souvenir. Everyone wants to take something home from the region. I feel that we’ve kind of brought the farm into town.

When asked to name her top picks from the range, Ros doesn’t hesitate.

Poppy’s No1 Dressing was the first product we made and it’s still the most popular one and I guess it’s still my favourite too. It’s something I can’t do without. I love it on corned beef and it’s gorgeous with prawns, as a dipper, or even on a chicken salad. It’s always a staple in my cupboard that’s for sure.’

‘The Bar-B-Q Meat Rub. We’re coming into BBQ season and I can’t have a steak without it really.’

While getting to the new provedore in person is tricky for most of us right now, you can check out the wonderful range of Rich Glen products via OHO Markets.


THE DETAILS

WHAT: Rich Glen Estate Provedore
WHERE: Shop 3, 137 Belmore St, Yarrawonga
WHEN: Open Mon – Fri 9-4:30, Sat 9-3, Sun 10-3
MORE INFO: Rich Glen Estate

We wish to acknowledge the Yorta Yorta people as traditional owners of this land and to pay our respects to their Elders, past and present.

Piper St Food Co. Kimchi Pork Pie

Words by Richard Cornish
Images Supplied

When Damian Sandercock went to school, he didn’t take a Vegemite sandwich in his lunch box, he had a pork pie. ‘Mum was from Wigan near Manchester and pork pies were a way of life,’ says Damian.

For years the Kyneton chef has been perfecting his range of classic French charcuterie from parfaits to rillettes, carefully hand working his terrines to get the texture balanced between smooth and rustic.

‘I realised that all those classic dishes are the food of the French working class, making something delicious from humble beginnings, the same as the English pork pie. It is food that is delicious and perfect for our new focus on outdoor eating,’ he says. ‘Pies and parfait are perfect picnic fare.’

Damian is an all or nothing sort of bloke and goes as far as rendering the lard to make the pastry for his pies. These are hand formed and packed with spiced, coarsely minced pork and sealed with aspic.

His traditional English pork pies have been joined by a new range that includes flavours like jalapeno, apple, sage and mustard, chorizo and now kimchi. They sound novel but Damian has created recipes that have balanced flavours that work with the pork and the pastry.

A mate makes the kimchi for us. The flavours of fish sauce, garlic, ginger and chili, plus the crunch of the veg, works for even most traditional pork pie lovers.

The flavoured range is not topped with aspic and can be heated. The pies have been complemented with a range of pickles that include an authentic English style piccalilli made with cauliflower with mustard seed and turmeric.

Piper Street Food Co.’s pies, terrines, preserves and charcuterie are available from the Kyneton store or are delivered monthly around Melbourne and North and Eastern Victoria.


THE DETAILS

WHAT: Piper Street Food Co. pies and preserves
WHEN: Available now
MORE INFO:  Piper Street Food Co.

We wish to acknowledge the Taungurung people as traditional owners of this land and to pay our respects to their Elders, past and present.

 

Sky’s the limit for pilot-turned-baker Nicole Street

Words by Della Vreeland 
Images supplied

NICOLE STREET wishes she remembers the name of the aeroplane captain who shaped her life.

When she was younger, she recalls returning from an overseas trip with her family and being invited into the cockpit to meet the pilots.

“I was so taken by the whole scene that then and there I decided this is exactly what I wanted to be when I grew up,” Nicole says.

“To this day, I wish I knew who that Captain was so I could go and tell him how much he shaped my life and the amazing journey it has taken me on.”

And what a journey it has been. Nicole did indeed decide to pursue a career in aviation. For years she worked as a commercial pilot with Kendall airlines which later became REX after the Ansett collapse.

“I just love being up in the air. It is just the best office I could ever imagine,” Nicole says.

“It is such a joy to take people to their destination safely and in the role I had we actually got to meet and greet the passengers as they disembarked and have a chat to them about where they were off to.

“That friendly interaction and personal touch made the job extra special.”

Following the Ansett collapse, and with a desire to start a family, Nicole decided a re-route was in order. 

With her husband also a pilot, she opted to find a career path that would allow her to be more present at home while still feeding her passion for interaction.

“In order to fund my flying training and career, I had held many jobs, including working in some larger restaurants in the Dandenong ranges both in front-of-house and in the kitchen as a dessert and pastry cook,” she says.

“From a very young age I was always in the kitchen cooking. Mainly sweets. I had a great love for baking and sharing what I had made with friends and family.  

“Growing up I would have friends come back to our house after school and we would whip up some cake or biscuits or a quick slice to indulge in.  We still love gathering with loved ones to share great quality food and drinks and I would say this is the heart and soul of our family.”

And so began Fudge by Rich. Created out of Healesville, Nicole says the business idea came about after some thorough research regarding the plentiful food and wine options available in her region.

“Living in the Yarra Valley and being surrounded by such great food and wine, I was quite taken with this quaint little town where we lived and was inspired by an overseas venture to Italy where we came across some lovely artisan food markets,” she says.

“I really wanted to bring to the Valley a little bit of what I had seen overseas. So following some research into what was available, I found that there appeared to be a gap in the local scene for a good fudge, and it just so happened that I had an original hand written recipe that I used to make growing up which was always a great hit when I made it!”

That was more than 10 years ago. Nowadays, Nicole continues to conjure up her decadent treats – which come in a whole multitude of flavours and brittles – receiving rave reviews from customers all over.

“I am often overwhelmed by how this small business has grown. It is so humbling to have people take time out of their day to express how much they love your product,” she says.

While there is no doubt Nicole misses her time in the sky, she says she will remain forever grateful for her years in aviation, which set her up to launch her own business and take on the most valuable role of all – Mum.

“I think I have truly embedded myself in the business and art of fudge making,” she says.

I love that I have been able to find a new career in doing something that I enjoy that has challenged me, and still be able to be, number one, a parent to my three young girls.

“The flexibility of having your own business is one of the best perks. It is a lot of hard work, with continual challenges, but the flexibility wins out for me.  

“I do still look to the skies and think, I used to be up there. The passion to fly is something that never leaves me.  (But) I feel lucky I have had amazing experiences that very few ever get to experience.”

Check out Nicole’s range of fudge over on OHO Markets.

Outcast Episode #3 – We Bar None

The third episode of ‘Outcast’ is with Ellen Burns from We Bar None who is a regional producer of health food products in Ballarat. We chat with Ellen about her healthy snacks and becoming the first business owner in Victoria to use 100% certified home compostable packaging and why she has worked hard to make We Bar None a zero waste and carbon neutral business.