Mount Gnomon Farm Provenance. Ethical. Sustainable.
The chunky little Wessex Saddleback pigs lick constantly at my boots; and Peter’s boots, and Guy’s boots. I have no idea why, they just seem to really love licking boots. Now it looks as though a giant snail has crawled across my feet and they are thick with red mud on the bottom.
Mt Gnomon Farm sits atop a broad ridge of red volcanic earth in the hills above the fishing town of Penguin. My back is sheltered by the state forest that creeps into the farm, and the view ahead opens over the lush rolling pastures down the valley and across Bass Strait.
The purity of this special place is matched by the endeavours of Guy and Eliza; ethical free-range farming of ancient breeds and a focus on animal welfare. The quality in everything they do ensures the quality of their produce on our plate. We love every visit here, and on this most recent visit chef and I have been invited to stay for dinner. Farm house pork v Tassie Pinot.
When Guy and Eliza were part-timers on the farm, years ago, we were working with them as they wriggled to make a sustainable venture from their beautiful produce. The farm has plenty of other things for a chef to get excited about, but the hero here for Pure South has been the delicious, like-you-have-never-tasted Wessex Saddleback pork. It is on the menu constantly in one form or another.
Eliza is sharp, and seems to handle farming with ease. Visit them online at [Mount Gnomon Farm] and you will get lost for a while in Eliza’s photography and colourful stories ...
