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A little while ago, I was lucky to share a meal with Nadine from Wattlebank park farm.  

Winter recipe at Jacican, Cooking School, with Wattlebank Park Farm

Nadine is the owner and operator, let just call her the farmer, of Wattlebank Park farm, located at St Clair, about halfway between Inverloch and Wonthaggi. A mixed farm of dairy, beef, pork, and lamb, Nadine produces a way range of meats and small goods that she sells through her farm gate butchers shop and at many of the local farmers' markets. In a collaboration with Prom Country Cheese, she produces a range of cow’s milk cheese. 

Wattlebank Park Farm roast pork

As you all know that I like to buy direct, where I can, from the farmer and as Wattlebank Park farm offers the whole range, it is one of my first go to shops for beef, pork, lamb and small goods. Nadine makes the best ‘Polish Sausage’ you have tasted. You can find her polish sausage atop many of the wood-fired pizzas, made and served locally.

Wattlebank Park farm roast beef

Not only is Nadine a farmer, and businesswomen, she is a fantastic cook. The day I visited, she was up earlier, stoking ‘Betty the Rayburn’ to slow roast my meal. Her delicious serving of slow cooked lamb, cooked through chicken, melting in the mouth beef and crackle, yes, the crackle crackled, roasted pork, made me want to return to the kitchen and cook up a winter roast feast!

Jaci

You can find the full version of this article, along with Nadine's recipes in the Winter 2018 issue of Gippsland Country Life Style magazine

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