Goldfields Getaway
10 March, 2022
Pick up a picnic at Squirrel Gully
Tiny Towns Trail art lovers will have the chance to see how saffron is produced on Anzac Day weekend as Rosemary Pamic and Drew Black open the gates to Squirrel Gully Saffron Farm on the outskirts of Dunolly. “I’ve developed some new products...
Tiny Towns Trail art lovers will have the chance to see how saffron is produced on Anzac Day weekend as Rosemary Pamic and Drew Black open the gates to Squirrel Gully Saffron Farm on the outskirts of Dunolly.
“I’ve developed some new products for people who are making their own food at home,” Rosemary said.
“I’ve moved into more easy-to-use products to make it more accessible so home cooks are not scared of using saffron. I’ve recently released a new Spanish-inspired sofrito salt that’s a mix of pyramid salt from Boort blended with saffron, smoked paprika, garlic, lemon zest and a few other bits and pieces. The salts are a ready-to-go product made to be very easy for the home cook and can be sprinkled on salads, roast veg, marinate chicken or fish.”
Rosemary is looking forward to welcoming visitors to the farm on the weekend of 23 to 25 April and will be selling Squirrel Gully picnic packs tourists as they make their way along the trail.
“It’s probably the best time of year to see the saffron flowers in bloom just before they are picked,” Rosemary said.
“It’s always lovely to chat with our customers and give them a few hints on how best to use our products when they are cooking at home.”
Squirrel Gully saffron and corn chowder with Simpson’s pantry chilli and lime crisps
Ingredients:
30 gm butter
100mg of Squirrel Gully Saffron
1 onion , chopped
2 sticks of celery , chopped
2 cloves of garlic , chopped
2 large potatoes , diced
1 x 400gm tin of sweet corn
750ml vegetable stock
Spring onions to garnish
To make the crisps:
Simson's Pantry Lime and Chilli wraps
Olive oil spray
Sea salt
Method:
In a large saucepan, melt the butter, sauté the onions , celery, garlic and saffron until golden . Add the diced potatoes and sweet corn, brown slightly before adding the veg stock. Simmer for approx 30 mins until potatoes are tender.
Meanwhile, pre-heat the oven to 180.C. Cut the wraps into ribbons, arrange on a baking tray, spray with olive oil and season with sea salt. Bake for approx 10 mins
To serve, blitz the soup until smooth and garnish with spring onions and Lime and Chilli crisps.
