Produce - Fresh, Local and Seasonal
Ever since a young boy on my grandfather's farm I have had a passion for growing vegetables. Not just to eat but for the experience of growing them. The experience of giving to the earth and then being rewarded with each crop.
My garden in my back yard in Tewantin has long been a work in progress.
Around 4 years ago I decided that I would remove anything from my back yard I termed unproductive, that is, anything that did not produce food.
The soil for my garden beds I have made myself through a combination of compost from veggie scraps from the restaurant, Cow manure from my apprentice’s parents dairy farm, and anything else I could collect along the way.
As a chef I am fascinated by rare and unusual vegetables and fruit. I search seed catalogues for anything I have not seen or eaten or grown before.
Although much of what I grow is intentional, a great deal simply sprouts randomly from the vegetable scrap brought home from the Sails kitchen.
This morning as I walked around the garden I noticed even more tomato plants, at least another 5 eggplant, Ceylon spinach from last years scattered seeds, even avocado trees popping up.
We retired our chickens last autumn but in another 5 weeks our new girls will be ready to head down to the garden. The garden isn’t the same without our chickens, they seem to complete the whole picture.
No need for any bought fertilizer with all of the chicken manure, compost and worm juice generated from the engine room of my garden.
A batch of chilli spray from my severely hot chilli tree helps deter most pests.
The process of manually squashing, caterpillars and grasshoppers is somehow therapeutic.
I can’t wait for spring this year, it will bring my first harvest of asparagus. I have been patiently watching my plants grow for the last 3 years without being tempted to harvest. This spring it will be time!
Produce your own Produce
Gallery of images from Paul and statement about his passion for fresh foods.
At last! A beautifully bound and photographed step-by-step guide to producing restaurant quality, fast and easy meals that bring seafood back into our diets.Over 164 pages of seafood recipes, and much more