If you are ever in Gippsland (Victoria) I recommend seeking out Oak and Swan sourdough made by Betsy and Greg Evans. Their produce is fabulous and their range is extensive for such a small, home bakery.
Oak and Swan Sourdough is a small, wood fired organic bakery in Mardan, South Gippsland. They mill their own flour from organic Victorian grain and bake their sourdoughs in their wood fired oven. Now that is Special!.
I bought two loaves of sourdough bread – the Sifted Wheat and the Khorasan – and currant buns from the Foster Farmers Market – on the 3rd Saturday of every month from 8am until 12 noon in the Foster War Memorial Art Centre gardens. The buns had a hint of sweetness, you could smell and taste the yeast and they had a great texture.
Each Saturday Betsy also sells their bread at one of the Farmers Market in the area, in Koonwarra , Coal Creek and the Prom Coast. If you cannot get to one of these Saturday Farmers Markets in this beautiful and lush part of Victoria, there are other stockists in Gippsland. A few local restaurants also include this exceptionally good bread in their restaurants.
I like to buy 100% Spelt or Rye and did not know about Khorasan, an ancient variety of golden, coloured wheat, that has been largely unchanged by breeding over the last several hundred years. It takes its name from a historical region lying in northeast of Greater Persia, including part of northeastern Iran, Turkmenistan and Afghanistan. It is being grown by various certified organic farmers from central Queensland to northern NSW. Khorasan wheat is distinctive and is about three times larger than most modern wheat.
The taste of well-fermented, natural sourdough matures and both loaves kept their texture and tasted great over the of six days that they lasted us – my partner and I mainly camped so we weren’t necessarily taking as much care of the bread as we would at home, but we did store it in a fabric bag so that it would not sweat.
Wherever I travel, I buy local as much as possible and I was not disappointed – the organic pork was great (Amber Creek Farm), the extra virgin olive oil (Golden Creek Olives) as was the two cheeses we were able to purchase (Riverine Blue made with Buffalo Milk and Pangrazzi. camembert).
I also purchased field mushrooms and I cooked them with the pork. When one is cooking in the bush, flavours seem to intensify – these mushrooms were big in size and flavour, rich and meaty. Once again, sautéed in extra virgin olive oil, garlic and a dash of good balsamic vinegar or wine.
Most wineries are only open on weekends and this time we were not able to visit some of the wineries, however we drank and bought some Gippsland wine from the Fish Creek Bar/ Pub.
A winery I would recommend is Waratah Hills, located on the road to Wilsons Promontory National Park.
We collected watercress from the Tarra River and we had a cabin Tarra Valley Caravan Park “Fernholme”. We had it in salads and there was so much of it that I also sautéed it with extra virgin olive oil and garlic.
Oak and Swan Sourdough have a good informative website: