Last year, we got a phone call from Matt Moran's Food Stylist asking if he could use our Pemberton finger limes in one of his Paddock to Plate recipes? Sure thing, we said!
The recipe is now available on this link
We are very happy to see this in The West Today. Life is going to get really busy as yield increases over the next 10 years. Can't wait though! Big thanks to Olga at The West!
How time has flown by! The PFL season is only 3 months away. Our recent hot weather has changed the colour of our finger limes from greenish black to aubergine. We have tried a different pruning technique this year, which has really improved the levels of fruiting. They are now clumping like bananas!!
We just love it when we open the morning paper and the first thing we see is our Pemberton Finger Limes!! Never get tired of this. Thanks to Don Hancey, WA's Food Ambassador, for his stunning dressed oyster recipes. Who would have thought of creating a riesling granita and then adding it to an oyster, together with a finger lime salsa!!
Don, we think you have created a new 'salt & citrus' combination. Cheers.
Editors note: The PFL season starts in April. Sorry for the tease.
How pretty is this blossom? We had to share these pics. The blossoming of our Pemberton Finger Lime trees this year has been prolific, which is very encouraging. Looking forward to a bumper crop in 2015! Thanks Rob, for the photographic work.
What a fabulous night we had at The University Club yesterday, for the launch of Sophie Zalokars new recipe book, 'Food of the Southern Forest'. Beautiful photography by Craig Kinder, and delicious recipes by Sophie make for a best seller. The publishers feel that the run won't last till Christmas!