Realizing good coffee

Australia, Destinations, Dispatches from Down Under, Food & Drink, New Zealand

Realizing good coffee

5 Comments 16 September 2011

I remember it like it was yesterday. The day I learned I know nothing about coffee.
Fresh off a great two month journey up Australia’s East coast, I arrived in Port Douglas, ready to work. I walked into a busy cafe called rehab with the local paper’s classified section in hand.
Falling in love with the cafe instantly, I thought, “Why not here?” And as luck would have it they posted a “barista wanted” sign in the window. With my one-year-worth of experience as a barista at Starbucks in the States, I walked up to the counter with confidence and asked the dreadlocked manager for a job.
“Do you know how to make coffee?” he asked.
“Why yes sir,” I replied. “I worked at Starbucks.”
“Then you don’t know how to make coffee,” he said with a judgmental look and continued what he was doing.
At first I chucked it up to Aussie arrogance. But the more I traveled and the more I tasted, the more I realized how right he was.
Forgetting all the reasons people hate or love Starbucks, I’m sorry but they’re coffee is not very good. Sorry, it’s true.
I know the company treats their employees well, but giving an 18-year-old an hour-long online coffee course and a few hours of training at an automatic coffee machine, does not make him or her a barista.
I learned this in Australia, but am now trying to learn what does make a person a barista in New Zealand. What I’m finding is that it’s practice and attention.
It’s amazing how much they care about coffee down here and quite refreshing. It’s not just a job, it’s an art.
I was a frequent customer at a tiny cafe called Origins in Port Douglas. The barista there would buy antique or hard to find coffee-making objects. I saw through him what it meant to care about coffee. It payed off, I couldn’t get enough of the place and still long for their cappuccinos.
I worked at a small cafe called Neighbours on Chapel Street in Australia and the baristas there were obsessed with creating a perfect cup of coffee for each customer each time. As a waitress there I saw what that meant when most customers averaged three cups and quite a few visited more than once a day.
I’m not saying that coffee is completely terrible in the states. In fact, I know it’s not. On a recent trip home, I visited a number of places that served coffee with attention. They created a perfect shot, frothed the milk just right and even created designs between the coffee in milk. I just think that places like these are unfortunately overlooked.
So I’m pledging to myself to learn to make coffee like they do down under and I think at home people should embrace small coffee shops that are doing something similar to here.

I remember it like it was yesterday.

The day I learned that I knew nothing about coffee.

Fresh off a great two month journey up Australia’s East coast, I arrived in Port Douglas, ready to work. I walked into a busy cafe called Rehab, now closed, with the local paper’s classified section in hand.

Falling in love with the cafe instantly, I thought, “Why not here?” And as luck would have it they posted a “barista wanted” sign in the window. With my one-year-worth of experience as a barista at Starbucks in the States, I walked up to the counter with confidence and asked the dreadlocked manager for a job.

“Do you know how to make coffee?” he asked.

“Why yes sir,” I replied. “I worked at Starbucks.”

“Then you don’t know how to make coffee,” he said with a judgmental look and continued what he was doing.

At first I chucked it up to Aussie arrogance. But the more I traveled and the more I tasted, the more I realized how right he was.

Forgetting all the reasons people hate or love Starbucks, I’m sorry but their coffee is not very good.

I know the company treats their employees well, but giving an 18-year-old an hour-long online course and a few hours of training at an automatic coffee machine, does not make him or her a barista.

I learned this in Australia, but am now trying to learn what does make a person a barista in New Zealand. What I’m finding is that it’s practice and attention.

It’s amazing how much they care about coffee down here and quite refreshing. It’s not just a job, it’s an art.

I was a frequent customer at a tiny cafe called Origins in Port Douglas. The barista there would buy antique or hard to find coffee-making objects. I saw through him what it meant to care about coffee. It payed off, I couldn’t get enough of the place and still long for their cappuccinos.

I worked at a small cafe called Neighbours on Chapel Street in Melbourne and the baristas there were obsessed with creating a perfect cup of coffee for each customer each time. As a waitress there I saw what that meant when most customers averaged three cups and quite a few visited more than once a day.

I’m not saying that coffee is completely terrible in the states. In fact, I know it’s not. On a recent trip home, I visited a number of places that served coffee with attention. They created a perfect shot, frothed the milk just right and even created designs between the coffee in milk. I just think that places like these are unfortunately overlooked.

So I’m pledging to myself to learn to make coffee like they do down under and I think at home people should embrace small coffee shops that are doing something similar to here.

Banner photo by Bobbi Lee Hitchon, taken at Rehab.

Know of a great coffee shop somewhere in Oz, NZ or USA? Post is below so readers know where to go.

Love at Jai

Australia, Destinations, Dispatches from Down Under, Food & Drink, Photography

Love at Jai

No Comments 25 August 2010

Have I mentioned how much I love Port Douglas yet? Something about the tropical village just takes hold of you and causes you to act in ways you wouldn’t normally act. Love, or something like it, is an often occurrence and sporadic is a way of life. Everyday I woke up there I didn’t know what my day would entail and planning just never seemed like a good idea.

One random day, my good friend Dorcey and I turned a trip to Jai Gallery into a proper photo shoot. Amongst countless photos of her and I posing to look like Kate Moss and Anna Wintour, this one just happened by accident. Nico, an artist working in the shop at the time, had left out flowers that sat perfectly around the word “Love” written in black marker on a table in the porch out back.

Photo by Bobbi Lee Hitchon

Photo by Bobbi Lee Hitchon

To see more photos, check out the gallery “Chai at Jai” on my facebook page.

The scenic Port Douglas Markets

Australia, Destinations, Food & Drink, Photography

The scenic Port Douglas Markets

3 Comments 22 August 2010

It’s not very often one can find a painting or photo at a market that is located actually on the real thing. By far one of the most scenic spots to set up sales stalls, Port Douglas Markets feature an array of arts, crafts, local produce, clothing and so much more every Sunday from 8 a.m. to 3 p.m. at Anzac Park.

Walk along the ocean while mingling with locals in the stalls as well as on the other side of the counter. People come from all over Far North Queensland to sell their goods at the markets every week. Visitors can taste a pineapple from Mossman, receive a Thai massage while looking out to the sea and even catch a show watching coconut Phil.

The Port Douglas tradition offers visitors the chance to purchase authentic goods from the Daintree area and feel apart of the community.

7/11/2010-A young shopper takes a bite of Jacqueline Frasers decorative and delicious cupcakes sold at her Cute as a Cupcake stall near St. Marys Church. edit Delete caption

7/11/2010-A young shopper takes a bite of Jacqueline Fraser's decorative and delicious cupcakes sold at her Cute as a Cupcake stall near St. Mary's Church.

7/11/2010-At the entrance a stall boasts local produce.

7/11/2010-At the entrance a stall boasts local produce.

7/11/2010-Bruno Scomazzon pours a cup of icy cold sugar cane juice, which comes with lime and/or ginger.

7/11/2010-Bruno Scomazzon pours a cup of icy cold sugar cane juice, which comes with lime and/or ginger.

7/11/2010-Located amongst the worlds oldest rainforest, the markets feature some interesting fruits and vegetables such as black sapote.

7/11/2010-Located amongst the world's oldest rainforest, the markets feature some interesting fruits and vegetables such as black sapote.

7/11/2010-The sun shines on a box of tomatoes sold at one of the opening stalls.

7/11/2010-The sun shines on a box of tomatoes sold at one of the opening stalls.

7/11/2010-Allan the broach man handcrafts name plates with a unique twist. edit Delete caption

7/11/2010-Allan "the broach man" handcrafts name plates with a unique twist.

7/11/2010-Sample a sweet Mossman pineapple.

7/11/2010-Sample a sweet Mossman pineapple.

7/11/2010-Receive a lesson in herbs and spices, such as the tumeric and galangal featured, and see them in their raw form at Kate Michell and Peter McNeills Julatten Earth Food stall.

7/11/2010-Receive a lesson in herbs and spices, such as the tumeric and galangal featured, and see them in their raw form at Kate Michell and Peter McNeill's Julatten Earth Food stall.

7/11/2010-Mitchell and McNeill also sell heaps of naturally grown fresh vegetables at their stall.

7/11/2010-Mitchell and McNeill also sell heaps of naturally grown fresh vegetables at their stall.

7/11/2010-Coconut Phil prepares one of his handpicked coconuts to be drank by one of his many spectators.

7/11/2010-Coconut Phil prepares one of his handpicked coconuts to be drank by one of his many spectators.

7/11/2010-Carrots grown in Mareeba point out at customers.

7/11/2010-Carrots grown in Mareeba point out at customers.

7/11/2010-A box of avacados from Mareeba sold in various shades of purple and green.

7/11/2010-A box of avocados from Mareeba sold in various shades of purple and green.

Yoga in Daily Life, Dungog

Accommodation, Australia, Destinations, Entertainment & Adventure, Food & Drink

Yoga in Daily Life, Dungog

12 Comments 16 March 2010

Located in the Blue Mountains, the Yoga in Daily Life retreat in Dungog, NSW offers people an escape from the struggles of everyday life. It allows guest to get in touch with nature, spend time away from technology, eat right and just be. But this tranquility takes a bit of work. In early stages of development, the property requires a lot of building and development. On top of that, spending time on your own focusing on spirituality, among other things you don’t usually think about, can be a bit of a struggle, mentally.

For some this retreat is an instant wonder. For others it may be a bit of a challenge. But people who embrace it may just leave with a little peace of mind and enthusiasm to continue practicing a yogi lifestyle.

First impressions

As soon as I arrived on the 640-hectare property, I was introduced to numerous things I had never heard of before. First, was compost toilets. These are dry toilets. People release on a seat, which is the same as usual toilets and waste goes into a hole in the ground, but instead of flushing, people throw some saw dust into the hole. It may not smell so great, but it preserves water and is a daily reminder that no one’s shit smells of roses.

A bucket of sawdust from inside a compost toilet at the retreat. Photo by Bobbi Lee Hitchon

A bucket of sawdust from inside a compost toilet at the retreat. Photo by Bobbi Lee Hitchon

Preserving water is a big part of the property. It has numerous metal tanks that collect rain water. The collected rain water is used for everything as there are no other sources of available for use there. The only drawback to using rain water is it lacks the minerals of water from the ground or streams. This makes the water softer, which is harder to wash with and is also not as nutritious as water with minerals. However, in a world of dwindling water sources, it’s a great option.

Water tanks connected to the kitchen at the retreat. Photo by Bobbi lee Hitchon

Water tanks connected to the kitchen at the retreat. Photo by Bobbi lee Hitchon

Since the faucets are hooked up to outdoor tanks, the water comes out at whatever temperature it is in those tanks. On hot days, it’s a bit warmer, but most of the time it’s cool. People need to bring a bucket of water to shower, so if they want a hot shower, they have to boil water on the stove. The same is true for washing clothes, which is obviously by hand.

None of these things bothered me. I figured it was just a lifestyle I needed a few days to get used to and it would be second-nature. I was most nervous about lack of electricity. There was some, but it was powered by generators, which were only to be run for a short amount of time at night. Further, there was no internet available for public use. Spending so much time online, I thought I would really struggle not being able to check my emails and what not, but I actually didn’t even think about it much. Between the work we were given, cooking, reading and learning about the other people there, there was plenty to do. In fact, the one time I retreated to my caravan to do some things on my computer I felt like I was missing out on happenings in the kitchen.

Living in a caravan was nothing out of the usual. The beds and other things were the same as what most would expect at most homes. The only thing I didn’t like was having to walk outside to the toilets at night, because there were leaches on the ground among other wild life, plus it was cold. But even that I got used to and actually enjoyed after awhile because the sky at night was like nothing I had ever seen before. One night a bright moon was out surrounded by clouds, allowing the stars to shine extremely bright as well. It’s hard to keep your head down.

Lise and my caravan at the retreat. Photo by Bobbi Lee Hitchon

Lise and my caravan at the retreat. Photo by Bobbi Lee Hitchon

In fact, it’s hard to stay focused on wherever you’re going all the time, because the views from the retreat are so incredible. Sometimes the sky would be blue and we’d have a clear view of endless mountain ranges, which indeed looked blue. Hence the name I suppose. Other times it be a little cloudy/rainy and there would be a mist over the closest mountain to us. The rain sessions always ended with rainbows, which were the largest I have ever seen. Finally, there were two times when it was so foggy on the top of the mountain, I couldn’t see ten feet in front of me. It looked like the whole retreat had been swallowed by a cloud.

I saw several rainbows at the retreat. They made all the rain worthwhile. Photo by Bobbi Lee Hitchon

I saw several rainbows at the retreat. They made all the rain worthwhile. Photo by Bobbi Lee Hitchon

It was unusually cool while I stayed there and it rained a lot. It really felt like Autumn in Northeast America without foliage. My favorite thing to do was sit on the kitchen balcony, which of course had a brilliant view of the Blue Mountains, feet dangling and a warm, large porcelain cup of tea in hand, which I held with my sweater-wrapped hands. I’d sit out there before dinner and would come in when the aroma from the kitchen smelled too good to avoid.

Great food, no meat

Only vegetarian cooking is allowed on the property. Lakshmana, a yoga monk living at the retreat, explained that in yoga not eating meat is important, because it helped people form compassion.

I’m currently not a vegetarian. I’ve tried in the past, but failed. I wasn’t at all upset about having to eat vegetarian while staying at the retreat. I just didn’t really know how to cook for a vegetarian diet. Vegetarians must consider adding things to their diet to replace the protein lost by not eating meat. This basically means replacing pork, beef and fish with lentils, beans and chickpeas, so it’s not that hard.

Anyone who is thinking, “Yuck, vegetables,” or “I just can’t live without meat,” should think again. I like eating meat. I love cheesesteaks and gyros, but the food at the retreat was some of the best I’ve ever had. Almost everything involved turmeric. Plus there was a lot of experimenting with other spices by people from various cultures.

WWOOFing at the retreat were Veronica, who is from Italy, Lise, who is from France and myself. Unfortunately, I’m hooked to cookbooks at this point, so I didn’t really contribute much. But Veronica and Lise, who act like it’s nothing, are wonderful cooks. Maybe it’s just part of their cultures to know about spices, what goes well together and what not. None of us were chefs, yet they knew so much about it and I had absolutely know idea.

Further, since yoga is based in India, there were a lot of Indian influences. Lakshmana has been to India several times and had recipes to share, such as bhati. Suphduvmuni, another yogi that used to live on the retreat and now lives close by, shared chapati-making with us. Veronica, who also WWOOFed at Yoga in Daily Life in Brisbane, shared some recipes she picked from people along the way. Finally, Lise made this pumpkin soup, which tasted a little Indian-influenced, but came from a New Zealand, vegetarian cook book.

Lakshmana made curry to go with the chapatis. Photo by Bobbi Lee Hitchon

Lakshmana made curry to go with the chapatis. Photo by Bobbi Lee Hitchon

Pumpkin is very popular on this side of the world. The vegetable, which I only really used to make jack-o-lanterns up until about a year ago, is used in heaps of dishes here. We ate quite a bit while I was at the retreat as well as yams. I said almost every night there, “I feel like it’s Thanksgiving!”

Lantana in Daily Life

All the great views and food came with a price though. WWOOF is an exchange. WWOOFers exchange many things with their hosts, but first and foremost is work for food and accommodation. I guess since the food was so great, the work had to match it.

Our job at the retreat was to weed lantana. Like many things in Australia, this is a weed brought by the English, that flourished beyond expectations. It’s everywhere in the bush. There’s even more lantana then there are blackberry bushes.

The amount only adds to an already frustrating plant to weed. If you’re picturing a few girls walking around pulling out flowered weeds with their hands, think again. These weeds are actually trees. Their roots can stretch meters. So instead, picture three girls with axes and poison, cursing in three different languages.

Lise, in the driver's seat and I, on top of the ute, unloading the last of the lantana. Photo provided.

Lise, in the driver's seat and I, on top of the ute, unloading the last of the lantana. Photo provided.

Further, this weed is deceptive. It has thorns. Unlike blackberry bushes, they’re very small, but just as destructive. In fact, the three of us looked like we got into a fight with a pack of wild cats after just a day of weeding. Scratches all over our arms, some on our necks, faces and so on.

Finally, there really was no rhyme or reason to where or what we weeded. We were weeding the sides of the 1.5 km road up to the retreat. This needs to be done to coincide with fire regulations for fear of bush fires. I don’t know how to explain it other than to say we weeded the bush.

Before I came to Australia, I read a lot about venomous snakes and poisonous spiders. What I found is that these things are usually in the bush, so I thought, “Pshh, I just won’t go there.” I recalled this thought when my head was in a lantana tree, a spider was on my back and any number of snakes had the perfect opportunity to hunt human. Somehow, someway, I didn’t see any snakes. I saw heaps of spiders, but none were poisonous, I think. The only thing that really bothered me were leaches, which live in the grass and come out especially in the rain. These were tiny leaches with stripes.

Luckily there were heaps of kangaroos to make up for all the creep critters. I loved riding in the back of the ute to work in the morning and watching them bounce in front of or beside the truck. With my thick wellington boots on, an ax close by and long gloves, I felt like I was on a safari in Africa rather than bush-weeding down under.

Yoga and spirituality

The food and lifestyle at Yoga in Daily Life is all part of yoga. I’m only going to explain what I learned there, because I am obviously not knowledgeable enough about yoga to give a full explanation, so take this section as you did the rest. If you want to learn more, please look into other sources and form your own opinion.

Obviously yoga is the most important thing at the retreat, but “yoga” may be different from how others practice and perceive it. The only view and experience I had with yoga before coming to the retreat was through classes at my gym and centers. I saw it as a great stretch and sometimes even good workout. I heard the instructors talking about the poses and sometimes spirituality, but kind of avoided it.

So when I came to the retreat and saw how earth and animal conscience they were, it kind of made me feel like all these practices I had done only brushed the top of what yoga is and almost a lie. People in the classes I went to would relax from their hectic lives, sometimes even wearing the stereotypical clothing, to take part in this ancient practice that is really just one part of the whole thing, only to hop in their SUVs, destroying the earth with gas emissions and stop at Starbucks on their five-minute drive home. It really got to me, because that was me (except with a Honda).

I learned at the retreat that the “exercise/stretching” aspect is an important, but small part of the overall practice.

The first morning at the retreat, Lakshmana asked Lise and I if we were interested or had any experience with yoga. I told him mine. Lise had none. We were both open to listening and learning about it. Then he asked us if we believed in an after life (Do you believe you die or just your body). We answered and he said, “There’s no point in committing to it if you don’t.”

The goal of yoga is self-realization. Through meditation, a lifestyle that’s courteous to the land and other species and education people spend their lives achieving wisdom about more than just tangible things. It’s not the unknown, because they say things really happen in meditation, etc. but it is things most people don’t see. I say, “They say” not to demean, but because I have never experienced it myself.

All this is to be not rewarded but wiser in the after life. I assumed this meant reincarnation, but Lakshmana said it’s any form of after life. With that in mind, yoga opens up to more religions then Hindu.

There are other organizations led by other gurus, but Yoga in Daily Life is led by Paramhans Swami Maheshwaranda. One of the things the organization and he is well-known for is spreading the practice to the West. Originally from India, Swami is based in Vienna and visited the Eastern Block a lot during communism and still.

Yoga, the way I knew it, is for good health, but is also a supplement to meditation, which seems to be most important.

In the beginning, when I felt like I was living a lie, I kind of wanted to stop the practices until I learned more about it and whether it was what I believed. I told Veronica about it and she said, “It’s not so black and white.” For some reason that really stuck with me. Yoga is proven to be really good for the body and if the relaxation can give people at least some peace of mind, isn’t that part of the overall goal?

I am going to continue practicing yoga but be more mindful of my place in the world and how everything in it corresponds.

As for religion and spirituality, it’s hard for me to give a definitive answer right now. I was raised Christian and I am definitely not an atheist or agnostic, but my relationship with religion is shaky. I’m not really sure what I believe, but up until the retreat I made every attempt to avoid thinking about it.

Discussing it with Lakshmana and the other girls so openly, made me feel safer to start investigating my beliefs. I think this is because for the first time in my life, religion/spirituality was discussed without any kind of pressure. Lakshmana answered my questions and told me his beliefs, but that was it. It was there for me to take it how I may.

Throughout my stay at Yoga in Daily Life I kept thinking how I wanted to share it with others. I’m extremely happy I went, lantana and all.

Chapati rising

Australia, Destinations, Food & Drink

Chapati rising

3 Comments 15 March 2010

From the moment I arrived at Yoga in Daily Life in Dungog, I was obsessed with the kitchen. It featured a tin roof, rustic wood decor, heaps of spices and fun equipment. One of my favorite things in the kitchen is this old stove hooked up to a propane tank. It’s just a normal stove, but has these neat iron dishes on it.

Lise, who visited India before, told me the dishes were used to make chapatis. Similar to naan, this flat, soft-baked dough item is sold on the street all around the country. While its common in India, it’s quite hard to find and hard to make everywhere else.

First, people need a chapati plate to make chapatis. The plates are not easy to find outside India and not easy to carry around for those who want to take them home from the country. Further, the recipe also calls for Atta, a specific kind of flour, which can be found with a bit of searching. Finally, chapati-making is an art. People who try the recipe may not get it the first time, or the second, or even the third. It takes practice to figure out the proper measurements, consistency and timing.

Luckily, Suphduvmuni, a yogi that lived near to retreat, was somewhat of an expert. Living in India for nine years, he picked up the craft steadily. He let me and the other WWOOFers try making chapatis, but it was more fun to watch him.

Veronica cooking chapatis the Yoga in Daily Life retreat in Dungog, NSW. Photo by Bobbi Lee Hitchon

Veronica cooking chapatis the Yoga in Daily Life retreat in Dungog, NSW. Photo by Bobbi Lee Hitchon

These are directions I picked up from watching him. Everything is give or take, so those that have a chapati plate floating around, try it out and have fun, but don’t get too discouraged. This is ancient baking usually performed by professionals.

Ingredients

Atta wheat flour (as much as you need according how many people)

salt (add according to taste, but don’t overdue it)

water at room temperature (add slowly according to dough consistency)

Directions

Mix dry ingredients. Add a little water. Knead dough while slowly adding water as needed until dough is moist without sticking to your fingers.

S pours water slowly while making dough for chapatis. Photo by Bobbi Lee Hitchon

Suphduvmuni pours water slowly while making dough for chapatis. Photo by Bobbi Lee Hitchon

Once dough is of proper consistency, let it sit for 20 minutes. Pour flour onto a plate, a rolling board or table and rolling pin. Roll a piece of dough into a palm-sized ball.

Roll dough ball in the plate of flour then use the rolling pin to roll the into a circle.

S rolls out a but of dough before cooking it on chapati plates. Photo by Bobbi Lee Hitchon

Suphduvmuni rolls out a but of dough before cooking it on chapati plates. Photo by Bobbi Lee Hitchon

Place the rolled dough onto the chapati plate and leave cook until is starts to bubble. Flip it and leave cook until it turns brown. Remove chapati plate and place chapati directly on fire (traditionally done on wood fire, but can be done on gas). The chapati will start to blow up like a ballon (look at video). Lightly tap, then flip it until it releases steam.

Place under a towel to keep warm and continue.

Aussie brand: Bulla dairy products

Australia, Destinations, Food & Drink

Aussie brand: Bulla dairy products

No Comments 01 March 2010

I have neglected to experience Aussie food quite yet. I haven’t been to a barbecue, I’m saving kangaroo for when my friend gets here, the Thai food was so good in Melbourne and the food served at Kancoona Valley Wines is Italian. I may not have tasted a meat pie yet, but the one food item I have experienced in Oz is Bulla.

On one of those days when I was trying to be healthy I headed for the yoghurt section at Coles. Bulla seemed like something I would like and all-inclusive (fruit mixture, yoghurt, granola and spoon). While it was a little expensive for one yoghurt, over $3, it looked good, so I splurged. I bought my first Bulla yoghurt with Summer berries, a mixture of blueberries, raspberries and more.

I sat down on the curb outside and mixed everything together, taking note at how smooth and creamy the gourmet yoghurt was. One bite and I was hooked. I LOVE BULLA. Every chance I get, I eat Bulla, whether it be for breakfast, lunch, dinner or dessert. It also comes in passion fruit, which is even better.

2/25/2010-Giving my morning Bulla gourmet yoghurt some love at Jubilee Park in Myrtleford.

2/25/2010-Giving my morning Bulla gourmet yoghurt some love at Jubilee Park in Myrtleford.

When I came to work and live at Kancoona Valley Wines, I found out Bulla also serves ice cream. This made me realize maybe Bulla yoghurt probably wasn’t as healthy a choice as I first thought, but I don’t care. I’m already addicted. The ice cream is just as creamy, but a bit sweeter. We put blackberry juice over it one night and it was heavenly.

These Australian-made dairy products are a treat at any meal and a must-try for people traveling down under.

2/25/2010-The yoghurt, granola and fruit mix is perfect for travelers on the go, as is comes with a spoon.

2/25/2010-The yoghurt, granola and fruit mix is perfect for travelers on the go, as is comes with a spoon.

Blackberries: destructive and delicious

Australia, Destinations, Food & Drink

Blackberries: destructive and delicious

2 Comments 28 February 2010

The day I arrived at Kancoona Valley Wines, Lise, the other WWOOFer, came back from a walk around the property eating blackberries. I thought, “Wow, they have blackberries here too!”

I wondered why Lena and Joe, the owners, didn’t do more with this treasured fruit. Why didn’t they make blackberry wine or integrate the berries into different dishes served at the Cellar Door Cafe and Restaurant?

As with a lot of things in Australia, I learned the full story on blackberries in the country in Bill Bryson’s book “In a Sunburned Country.” In the book, he explains how blackberries were introduced to Australia and what a pest the fruit has been since then. The weed grows very fast, taking over acres and acres of land if not contained. At Kancoona alone there are a 50 acres of blackberries.

Blackberry vines take over a car at Kancoona Valley Wines. Photo by Bobbi Lee Hitchon

Blackberry vines take over a car at Kancoona Valley Wines. Photo by Bobbi Lee Hitchon

While Bryson gives a quick overview of how blackberries came to Australia and what a big problem it is, he neglects to explain how painful the problem can be. Little did I know, I would soon find out.

Lise loves blackberries. She’s walked down to the blackberry bushes almost everyday since I’ve been here, each time collecting only a handful of blackberries. One day, she told Lena and I that she asked her mother for her jelly recipe and was going to make blackberry jelly. Originally from France, this recipe was the real deal.

To make the recipe, Lise had to collect two kilograms of blackberries, boil the berries and filter out the seeds and skin using pantyhose. That’s what I mean by “the real deal.” (Click here to read the full blackberry jelly recipe.)

Used pantyhose on top of seeds and skin left from juicing blackberries. Photo by Bobbi Lee Hitchon

Used pantyhose on top of seeds and skin left from juicing blackberries. Photo by Bobbi Lee Hitchon

Lise bought a new pair of pantyhose and set out to make the jelly one Saturday. She started early, recruiting Maedy, the vineyard owners’ nine-year-old daughter, to help her collect the berries. They were in the bush collecting berries for at least two hours and returned with maybe one and a half kilograms of blackberries.

Lise asked Konrad, the owners’ four-year-old son, if he wanted to try some blackberries. He took a handful and said, “They taste kind of good.”

I guess “They taste kind of good,” is a huge compliment for Konrad, because he spent the rest of the day devouring the fruit. Every time I saw him, his mouth and hands were full of berries, his face remained purple the entire day and there were about ten bowels stacked in the kitchen sink with blackberry residue by the end of the day.

2/24/10-Konrad's blackberry covered teeth. "They taste kind of good," he says while stuffing his face. Photo by Bobbi Lee Hitchon

2/24/10-Konrad's blackberry covered teeth. "They taste kind of good," he says while stuffing his face. Photo by Bobbi Lee Hitchon

Lise was happy to share, but said it’s so hard to watch people eat the berries so quick, because they have no idea how long and hard it is to pick.

She returned to the bush after a lunch break and collected the rest of the berries she would need to make her mother’s coveted jelly.

Watching the process was fantastic. The metal kitchen glistened with purple and Lise was in the middle of it draining cooked blackberries through a pair of purple-stained pantyhose. It just put into perspective why French food is so delicious. Everything is done so precise and to perfection. After hours in the bush, a few hours in the kitchen and a body full of thorns and scratches, the outcome was three large jars of blackberry jelly and a large glass of extra juice.

That day, we had blackberry everything. Everyone was gobbling down blackberries throughout the day. Then Lise and I drank blackberry smoothies. Then I remembered this blueberry, brandy ice cream I eat at the Balloon Festival in Hamilton, NJ every year and suggested we pour the blackberry juice over vanilla ice cream (Bulla, of course, which is the best ice cream ever). The next morning I woke up and had toast with blackberry jelly.

Blackberries can leave permanent stains on fabric and long-term stains on skin. When cooking with the fruit be sure to use gloves and wear dark-colored clothing. Photo by Bobbi Lee Hitchon

Blackberries can leave permanent stains on fabric and long-term stains on skin. When cooking with the fruit be sure to use gloves and wear dark-colored clothing. Photo by Bobbi Lee Hitchon

It was the perfect start to my first day working in the vineyard, which gave me a new opinion of blackberries.

Lena and Joe have been really good to us, feeding us coffees and chocolates constantly, also allowing us to wake up whenever we want. Lise and I were beginning to feel a bit useless, so we asked if we could do some work in the vineyard. Lena said we could clean up grape vines and weed out blackberry vines. She showed us a little bit and left out gloves, long-sleeve t-shirts and clippers for the next day.

Lise and I woke up at 7 a.m. After some coffee, cereal and a half-hour of watching the rain pass, we went to work and I discovered that the majestic fruit I devoured on ice cream the day before and ate on toast that same day was actually ferocious.

Blackberry vines were tangled up throughout the vineyard. I followed one vine at least six meters along a line of cabernet sauvignon. The blackberry vines tangle themselves around already tangled grapevines, but farmers can’t just rip the vines apart, because they need to be careful of the grapes.

The worst part is the thorns. The thorns on blackberry vines are like nothing I have ever seen/felt. Imagine a cat’s claws clinging to you out of fear and multiply that by a million. The thorns hook into a person’s clothing making it hard to just pull out without somewhat ripping the fabric and if it gets into a person’s skin it’s either staying in or taking a piece of that person out.

Weeding the vineyards at Kancoona Valley Wines means taking on blackberry vine thorns. Photo By Bobbi Lee Hitchon

Weeding the vineyards at Kancoona Valley Wines means taking on blackberry vine thorns. Photo By Bobbi Lee Hitchon

This happens just by bumping into the vines. Lise and I were just throwing the chopped blackberry vines on the ground behind us. Every time I stepped back, an entire vine would pop up and cling to me, digging into my legs and bum through my jeans. Then when I went to pull the vines off, it would get caught into my arms, where the defense was even weaker than jeans.

This was minor pain compared to when the thorns confronted me straight on. It’s hard to tell the difference between blackberry and grape vines from afar. Once in a while I would grab what I thought was a grape vine to guide it onto the metal holder and find out it was not when after a thick thorn had dug into my skin.

This was just in the vineyards. The bush Lise collected berries from is completely covered by blackberry vines.

That said, I’m gonna go make myself a piece of cheesecake with blackberry sauce to eat while I pick the thorns out of my fingers.


Enter your email address:

Delivered by FeedBurner

Like what you’ve read? Buy us a beer!

Photos on flickr

© 2012 Heels and Wheels. Powered by Wordpress.

Daily Edition Theme by WooThemes - Premium Wordpress Themes

Switch to our mobile site