Hi Everyone,
We are very proud that the 3 Citrus Marmalade and Preserved Lemons made from produce from the farm now have their Journey of Flavours Accrediation. The Journey of Flavours sticker is now on every jar and local stockists are listed on the home page of website. The 3 Citrus Marmalade will also be featured in the Sydney Morning Herald Good Living Guide on Tuesday 7th April. Response to date of the product has been so positive and we are now distributing into the local market and through retail and wholesale further afield.
The Cheese Making Workshops have been extremely successful. The next two classes will be held on 1st & 2nd May. BOOKINGS ARE ESSENTIAL and if demand requires we will include an additional session.
Kurma Dasa's classes are always a huge success and he is booked to return 1oth & 11th April. It is always a different fantastic menu. Also Diana Thomson who conducted two amazing seafood classes earlier this year is booked to return in October. Her knowledge as a chef and especially with the seafood was absorbed by all and I would highly recommend attending when she is here.
Private classes/workshops are proving to be extremely popular. We have just hosted a private class for CanTeen. Sixteen teenagers cooking pizzas, lasagne and yoghurt cake - what fun!! Regular groups of seniors enjoy the ambience of the property and great food. Why not get a group of friends, family or work colleagues together and enjoy four hours of fun, good food and company. Accommodation is also available so make it a very memorable event, relax after the cooking and eating and enjoy the pleasant peaceful environment of The Company Farm.
See Calendar for dates and times of this and upcoming months.
1 kg Beef Liver Place liver in bowl and cover with boiling water.
2 slices Ham, Pork or Bacon Leave it to stand for 10 minutes, then drain.
2 cups Wholemeal Breadcrumbs In a food processor, mix the liver with the slices of ham, add brumbs, sliced garlic and eggs and mix and
3 cloves Garlic, peeled and sliced throughly. Press into a loaf tin and bake in a moderate for about an hour until the top is browned.
2 Eggs, slightly beaten Remove the loaf from the oven and pan. Heat the oil in a pan and stir in 2 tablespoons of wholemeal
2 tablespoons Wholemeal Flour flour to make a paste. Then slowly pour in the cold water and stir over a low heat fro about 5 minutes.
Oil until the gravy thickens. Cooked rice can be added to the gravy. Pour the gravy over slices of the liver
1 1/2 cupss Water loaf. The remainder of the loaf and gravy can be stored in the fridge or freezer.
1/2 cup well cooked (soft) Rice
 Cooking with Company is featured in the July/August 2007 Edition of Open Road as part of an overall article on the Greater Port Macquarie Area with food, wine and tourism. This is great for the area and also the classes. You can view the Open Road ebook online.
Sydney Weekender filmed here last year and the July, 2008 edition of the magazine featured their coverage of the visit here and their traditional Japanese breakfast with Hiroko Plowright assisted by Sally Obermeder.
Journalists from the inaugural Virgin Blue flight to Port Macquarie also visited and Josh Brinkman, Bliss Bar and Restaurant, Port Macquarie produced some great Thai dishes as well as sharing a few tips.
Check out the March edition of Focus Magazine and Susie Boswell's first of a series of articles "Take Two". Lyn, The Company Farm and Cooking with Company were part of this feature - http://focusmag.com.au/pmq/interviews/the-company-farm
Cooking with Company & The Company Farm has proudly achieved Customer Care Accrediation and Journey of Flavours Accrediation. We are also very proud supporters of both these programs. Monday, 24th August saw the first of the Journey of Flavours Trade Nights. This was great fun and the speed dating of producers/suppliers and the buyers was extremely successful.
The Sydney Morning Herald, Good Living Guide on Tuesday 7th April features the 3 Citrus Marmalade.
Cooking with Company was featured in My Life, a magazine distributed with the Armidale Express, and throughout the New England area. Julie Watters the journalist who prepared the article attended the cheese making workshop. Another successful event!
Also the 29th June edition of Town and Country newspaper distributed throughout the north coast featured "Company Farm Books the Cooks".
Another great article covering what we are doing at the farm and with the workshops.
Cooking with Company has had more exposure via a one hour session on Wednesday evening and also as a sponsor of 2 Way-FM on 5th August, 2009.
The public interest in TV programs such as Masterchef etc. promoted an interview on ABC Radio on 25th August where we discussed the workshops we run here, the use of good seasonal produce and the fact that it is not as glamorous as it may appear, there is a lot of hard work involved!!
Putting Local Businesses on the National Map
Tony Abbott wasn't the only one putting Port Macquarie on the map across the country this past weekend, 27th & 28th March, 2010. The Weekend Australian achieved national publicity for one local hospitality and tour operator with a leading article in its Travel & Indulgence section on Saturday. Susie Boswell's Port P.R. invited writer Leonie Coombes to Lyn Withers' Cooking With Company cooking classes, which were highlighted in the article.
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April 10th Kurma's Vegetarian Adventures
April 11th Kurma's Vegetarian Adventures
April 18th Thai Food
April 24th Artisan Bread Making
May 1st Cheese Making Workshop
May 2nd Cheese Making Workshop
May 9th Mother's Day Special
May 15th Thai Food
May 16th Thai Food
Ma 23rd Slow Cooking Dishes for Winter
June 6th South East Asian Food
June 13th Spanish - Tapas and Paella
June 20th Indian Food
Please contact me re bookings, times and content. More workshops currently being booked - watch the calendar!
 We use using All-Clad cookware in all of our classes. This range was originally all hand-crafted, and even today not one piece leaves their factory without being inspected by hand. They look fabulous and are wonderful to cook with as they heat more quickly and distribute the heat so evenly which then reduces the cooking time and hence your energy bill by one-third! At the classes you actually get to use some of the All-Clad range, including saucepans, fry pans, dutch ovens, casserole and the fabulous Tagine, to list just a few of the items in the range . The All-Clad range is available for purchase through Cooking with Company.
KASUMI KNIVES are used in all our classes and can be purchased through Cooking with Company.
The traditional technique of swordmaking is used to produce the Kasumi knives which explains their excellent
cutting ability and hardness. Good quality, sharp knives are essential in the kitchen.
What is AQUA MAGIC? Wonder Water, the ideal cleaner! AQUA MAGIC is special water that works in a similar way to conventional cleaners, however it contains no active ingredients such as surfactants, synthetic chemicals, fruit oils or alcohol. It is an entirely new type of cleaner that is produced by subjecting PURE WATER to the process of ELECTROLYSIS, which polarises electron ions, which removes dirt by activating the power of water itself! Is it safe to you and is it safe to the environment? Yes, Aqua Magic consists of 99.7% Pure Water and the remaining 0.3% is potassium carbonate. It has no colour or smell, does not cause irritation, will not damage your skin and does not leave sticky residue or create bubbles. Wiping off and rinsing is easy which in turn helps Conserve Water. It will not harm you if you taste it and is ideal for baby's toys and food preparation as it is FOOD SAFE!
It's always great to buy good quality fresh produce and there is so much to choose from at this time of the year!
Mid Summer Fruits -Apricot, Banana, Berries, Cherry (Morello), Currants, Lychee, Mango, Mangosteen, Melons, Nectarine, Passionfruit, Peach, Pineapple, Plum, Prickly Pear, Rambutan, Starfruit, Tamarillo.
Vegetables - Asparagus, Avocado, Beans, Capsicum, Celery, Choko, Cucumber, Eggplant, Lettuce, Okra, Onions (salad, spring) Peas, (green, snow, sugar snap), Radish, Squash, Sweetcorn, Tomato, Zucchini, Zucchini Flower.
TIPS: Lemons, Limes and Grapefruits will not wilt or shrink if stored in water in the refrigerator. Place a small saucer on top of the fruits if necessary, to keep them submerged.
Keep on Cooking! Until next month...
Lyn Withers
The Entrepreneur who Provides People with the Recipe For Success
Ask me how!
Tony Bunting says: March 5, 2009 at 7:08 am
I have attended some of the classes held at the company farm and let me tell you WOW what a exciting fun day , wonderful atmosphere , beautiful food and great company .The cooking classes held at the farm are very good value , it’s cheaper than going for a night out at a Restuarant and much more plesurable . You meet wonderful people at these classes and learn so much about cooking .. keep it up Lyn , I love you and everything you do . Thank You . Tony.
 Brad says: March 6, 2009 at 5:24 am
I am originally from the Port Macquarie area and have been living overseas in Dubai for the last two years. My last trip back was to bring my partner from over here and look around the place and my sister arranged a fantastic night for our whole family to stay at the Company farm for a cooking class and stay overnight…. We had such a wonderful time - great fun, food, company all in an amazing setting. For people from anywhere within Australia or overseas, its a truly fantastic experience and was the highlight of our trip. Thanks Lyn for a great time and congratulations on it all being such a success. We have requested for my sister to book it in for the next trip - whenever that will be, so look forward to doing it all again! Brad Crewe
 Ann says: March 7, 2009 at 8:44 pm
I had a couple of nights at Lyn’s Company Farm and was treated to INCREDIBLE views, EXQUISITE flavours and food that melted in my mouth. I live in Perth but I’d love to bring my whole family to share the experience with me this year. Thank you Lyn, your passion and warm professionalism leave and impression ! Cheers Ann
Kon says: March 5, 2009 at 6:35 pm
Congratulations, Lyn
I have been priviledged to know your place for some time and am so excited with you to see it developing into the gem it is today.
Bon appetit - to happy meals!
Kon
 Deborah Greenway says: March 5, 2009 at 9:01 pm
I have spent many wonderful times at The Company Farm and the property is truely stunning, it has to be seen to be believed. A huge amount of time money and effort has gone into making it the success it is today and it is well deserved. I wish I could get there more often. Congratulation my friend you are truely inspirational.
Love always
Deborah |
