Cheznuts News

Cheznuts News Message

www.cheznuts.com.au

'Cheznuts News'

Hello from Mountain View.

Hello from Mountain View. The severe drought conditions that the majority of Australia has been experiencing are continuing to have a major impact on this years chestnut harvest in North East Victoria with a generally late start to the season and a light crop expected. Usually by mid March we are flat out with the harvest in full swing but this year we (and our pickers) are scratching around for something to do. The shed is ready, the packaging has been made up and stamped and everything is ready to go. Only problem is there's very few nuts coming into the shed! I'm sure the nuts will fall eventually but we are starting to worry that the trees might collude and fall all at once. We have been very careful to plant a selection of early, mid and late harvesting varieties so that our season is spread but this year that planning has gone haywire to say the least.

Contents
Farm
Name Change
Mail Orders
Carbon Sequestration
Special Dinners

Farm
As mentioned in our last newsletter, water remains our main focus at the moment. In early March we were very lucky to get 55 mls of steady warm rain from two events which was most welcome. It's a little late to really help the harvest although the late harvest varieties such as De Coppi Marone are looking much better. We had a number of trees that were looking very poor from moisture stress due to the hot dry summer and the rain has been a real fillip to them. It's amazing how virtually overnight the colour of the trees changed from pale green to a deep much more healthy looking colour and the branches sprung back up. Hopefully the nuts will size up a bit as well.

When we were in Cuneo, Italy in 2002 for the " Fiera del Marrone", local grower and our wonderful host Guido Bassi took us to visit a grower in a small village nearby called Chiusa Pesio. The grower had a very good tasting, easy peeling chestnut (as well as some lovely home made wine, but that's another story) that has been named after the village. Joe Rinaudo, a well known North East Victorian chestnut grower (who has recently sold his orchards and retired) brought this chestnut variety to Australia. This year, we will harvest our first "'Marrone di Chiusa Pesio" nuts off our 3 year old grafts. They are very similar to De Coppi in nut characteristics but we are hoping they will be better to grow than De Coppi which is renowned for breaking branches and even trees splitting in half due to winds as the weight of the crop increases prior to harvest.

Name Change
We have two main entities for our business. One is Mountain View Chestnuts and this is our orchard and all our fresh nuts are sold under this name. The other is The Australian Chestnut Company and this is the owner of our brand Cheznuts - our frozen peeled chestnuts and sweetened chestnut puree. We have decided to change the trading name for our processed chestnut products from The Australian Chestnut Company to "Australian Gourmet Chestnuts". The name will come into effect on 1 April and although it will take some time to change over our packaging, if you do see Australian Gourmet Chestnuts then at least you'll know it's still us!

Mail Orders
We are currently taking mail orders for this year but the De Coppi will not be ready for dispatch for another couple of weeks. Estimated date for first orders will be Monday 16 April.

Carbon Sequestration - Why chestnut trees are good for our environment
Although Brian recently stepped down as Chair of the National Chestnut Association, he still represents the chestnut industry on the Australian Nut Industry Council (ANIC). This is a national body with representatives from all Australian nut industries including Almonds, Walnuts, Hazelnuts, Macadamias, Pecans, Pistachios and of course Chestnuts. At their recent meeting in Sydney it was agreed to conduct a desktop research project into the amount of carbon sequested from the atmosphere by the cultivation of tree nuts. As chestnut trees are very long lived, it is believed that during their lifetime they play a substantial role in reducing carbon levels in the atmosphere. If the research project supports this hypothesis, then not only will nuts be of significant nutritional value but growing tree nuts will prove to be an environmentally responsible method of food production.

Special Dinners
How chuffed we were to open the April 2007 edition of Australian Gourmet Traveller to find a photo of Chestnut, Cabbage and Pancetta soup (page 26). It is featured in the Reader Dinner that is to be held at Rockpool in Sydney on 7th May. Not only is it great to see chestnuts featured prominently but it makes us very proud to be the chestnut suppliers to such a highly regarded restaurant. The menu for the dinner showcases dishes from Good Food, Neil Perry's new book and the rest of the menu sounds equally delicious. The $110 price tag includes a $10 donation to the Ovarian Cancer Research Foundation so you can try some fabulous chestnut soup whilst supporting a great cause.

Stephanie Alexander and Maggie Beer also hosted an Autumn Harvest Dinner as part of the Melbourne Food and Winer Festival recently. They too featured our chestnuts as part of the dinner menu and proceeds from that function went to the Stephanie Alexander Kitchen Garden Foundation. This foundation focuses on teaching young children the joy of growing and eating good food and in this day and age of fast food and pre-packaged everything it is more important than ever that children learn how food grows and the pleasure of preparing and sharing meals.

Until next time

Jane

www.cheznuts.com.au

'Cheznuts News'

It has been some time since our last published newsletter and I say published as I did write a Spring edition but didn't end up sending it around. As readers in Australia will be aware we are in the middle of a severe drought and this is creating significant challenges for us. Although we are still permitted to a small amount of irrigation water, the trees are all showing signs of moisture stress and our un-irrigated home block has already experienced some tree deaths amongst our younger trees. However, we are trying to stay optimistic and with most Australian farmers in the same boat we appreciate that we are better off than others in even worse drought affected areas.

Contents
Farm
Export
Dried Chestnuts
Thank You and Happy New Year

Farm
As just mentioned, the water issue is our main focus at the moment. Those trees that have water are holding up but overall crop volume will be greatly reduced this year. Good news is that the premium variety De Coppi is looking the best at the moment so we should still have enough supplies of this one for our mail order customers.

Bush fires once again threatened in December and the North East of Victoria was full of smoke for about three weeks. On some days we had only 100 metres visibility and it was like walking around in a hazy kind of dream world that smelt like the remains of an old fireplace. When the fire was close, we came 'under ember attack'. This means that charred gum leaves fell about us like big black snow flakes. We stood on our decking and watched them float to the ground around the house checking to make sure they didn't start spot fires. It was quite surreal. Since the last fires in 2003, Brian has joined the local Country Fire Authority (CFA). It's a voluntary community fire brigade and he was called out almost everyday to assist with back-burning and fire control and I manned the phones keeping friends and relatives updated on the progress of the fires. We faced Christmas with some concerns but also with the great feeling of being part of a community, working together with neighbours for a common cause. The fire threat has now passed - for the moment at least.

Export
You may remember that I was involved with an export project run jointly by the Alpine Valleys Agribusiness Forum and the Department of Primary Industries in Victoria early last year. Each year the Agribusiness Forum awards an agribusiness identity from around the North East Region the Exporter of the Year. In October I was fortunate to be nominated by the Alpine Shire for our efforts to develop export markets for Australian chestnuts primarily in Japan and Singapore over the last ten years and I WON!!! Check out the website for a photo of the other finalists Simon Quilty from Q Exports in Wangaratta; and Chris Pfeiffer from Pfeiffer Wines in Rutherglen; and myself with presenter John Joyce from Rural Development. Photo

Dried Chestnuts
As most of you will know, we're always on the lookout for new and interesting chestnut products. Good friend and chef Maggie Beer contacted me last October about her idea for a packaged chestnut stuffing for Christmas turkey. It was a great idea but not suited to our frozen peeled chestnuts so I suggested that we try dried nuts. I had a contact on the Mornington Peninsula south of Melbourne that did freeze-dried fruit so I approached them to dry our frozen peeled nuts. The outcome has been really surprising. The freeze-dried chestnuts are like dense popcorn and can be eaten straight from the pack unlike the normal heat dried chestnuts that are like little rocks. These little nutritional powerhouses would make great hiker food and 150g dried is equal to 400g of frozen peeled. They reconstitute beautifully and are perfect to post so we will be marketing them from the website - mail orders most welcome. Maggie didn't finalise the stuffing mix in time for Christmas 2006 but I'm sure it will be available in 2007.

As an added bonus we've milled some of the dried nuts into beautiful chestnut flour. To celebrate our first batch of flour, Michael Ryan, the chef behind the awarded Range restaurant in Myrtleford has agreed to share his recipe for chestnut pasta with burnt butter and sage. It's one of those simple dishes that is just sensational. See our Entree Recipes page for the recipe.

Thank You and Happy New Year
Brian and I would like to thank all our mail order customers who purchased nuts from us in 2006. We appreciate your support and look forward to talking to you again during 2007.

And for all our newsletter subscribers, we hope you had a very Merry Christmas and best wishes for a safe and happy 2007.

Until next time…..

Jane

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Cheznuts News Message

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'Cheznuts News'

Hello again and time for another update from Mountain View. Its now the middle of winter and so far the winter rains are yet to eventuate with June one of the driest on record. We are hoping for much needed rain next month.

I would like to share with you something I found written about chestnuts by a well known Sydney chef Matt Moran what was published in the Australian Financial Review (yes even the Financial Review has articles about food). I think chestnut lovers will relate to this

"There is one sure-fire way to test whether the pimply, eager 17 year old, standing in front of me with aspirations of being Australia's next pre-eminent chef, has what it takes. Simply give him a kilogram of fresh chestnuts, a pot of boiling water and a tea towel. If an hour later he has been reduced to a sobbing, finger-singed shadow of his former self, the question has been answered. Preparing chestnuts is the true litmus test of someone's passion and commitment, and deep love of food. It is the gastronomic equivalent to Chinese water torture."

Perhaps our ready to use peeled chestnuts have done more to save the careers of budding chefs than we could ever have imagined!

Contents
Farm
Chestnut Fed Pork
Cosy Kangaroo
Chestnut Association

Farm
We've always been inclined towards organic farming and as much as possible have followed organic farming principles. When Brian attended a Biological Farming workshop that was held locally he found that focusing on overall soil health made a lot of sense. The speakers spoke about the importance of healthy soils how these are the gateway to healthy farming. Here's what one of the speakers Gwyn Jones, had to say about healthy soils.
"A healthy soil is a living renewable resource that has the ability to increasingly reproduce itself in the form of topsoil in a sustainable manner. If a soil cannot reproduce itself it is simply not self sustaining."
He goes on to say that the first principles are to conserve the soil that you have via erosion control, then protect the soil surface with groundcover and minimum tillage and finally to grow topsoil by maximising leaf and root surface areas. Improving soil biology, that is increasing the population of the living microbes and earthworms, etc in the soil, leads to plant succession and this then leads to humus formation. For more detailed information on this see Glyn's website at www.healthyag.com. We've had our soils tested by a local company Hybrid Ag and are now working to balance our soil nutrients and encourage microbes to grow healthy trees and nuts without the reliance on inorganic fertilizers.

Chestnut Fed Pork
When we were in Europe a few years ago (and those who have been on my mailing list for that long will remember) we came across chestnut fed pork in Northern Italy, Southern France and especially in Corsica. I came back to Australia with visions of doing chestnut fed pork but just never got around to it. Late last year when visiting Sydney I was introduced to Pino an Italian specialist butcher who supplies the best restaurants in Sydney with prosciutto and other wonderful cured meats and salami as well as fresh meat. We talked about chestnut fed pork and he was so excited about it I really felt it was time to do something. But I needed to find a suitable pig producer. We knew we didn't want mass produced pigs, we wanted pigs that were cared for and nurtured and loved. After a great deal of time on the telephone doing detective work (I missed my true calling) I was very fortunate to find a farmer near Beechworth in North East Victoria who had a small number of pigs. Olivia Johnstone loves her pigs like I love chestnuts and has taken on the project of producing chestnut fed pork with a passion. The first pigs will be ready in October so I'll keep you posted on how this project is going as it develops.

Cosy Kangaroo
Chestnuts in Australia are still seen as a special food and because of this we have focused the marketing of our frozen peeled chestnuts at the top end restaurants. But times are changing. The Cosy Kangaroo is a family restaurant in the holiday town of Bright in North East Victoria. It is an institution there and the menu has rarely changed from their winning formula for 20 years. Our daughter Lisa has worked there on weekends and school holidays for 2 years and last month they approached us to supply chestnuts for a new menu item - chestnut pancakes. I don't have their exact recipe but I do have the one from the chestnut association 2006 brochure which I understand was the catalyst for their interest, please see the recipe section on the website Pancakes with Glazed Chestnuts

Chestnut Association
Brian attended his last Chestnut Association Board meeting as President on the weekend and formally retires at the AGM on 2 September. Both of us have been heavily involved in the Chestnut Growers of Australia (recently renamed Chestnuts Australia Inc) since 1990. We've enjoyed our involvement immensely and met some wonderful people and now it's time to hand over the reigns and move on to concentrate on our own chestnut business. Brian will be continuing in his role as a chestnut representative on the Australian Nut Industry Council. We wish the incoming board the very best for the future.

Until next time…..

Jane

Cheznuts News Message

www.cheznuts.com.au

'Cheznuts News'

Hello from Mountain View.

It's harvest time!! Yes, the nuts are falling off the trees just in time for the cold snap which heralds chestnut eating time. It's usually a lovely time in North East Victoria with sunny days and cool nights however the last few days have been unexpectedly cold with snow falling on the nearby hills. Hopefully, things will improve for Easter. Best wishes for the holiday season and if you are travelling please be careful.

Contents
Farm
Crikey it's Spiky
Export
Collingwood Farmers Market
Alpine Valleys Gourmet Weekend

Farm
Our new orchard got off to a slow start this year with the first of the Buffalo Queens hanging on the trees and steadfastly refusing to fall. However, the rain over the past couple of days has fixed that and the last harvest of this variety will be tomorrow. The premium De Coppi nuts have started and look like being considerably larger this year so if you like Large 2 and Large 3 easy to peel nuts, this is the year. Our first mail orders will be going out on Monday 10 April in time for Easter feasting with fresh nuts now being available until July.
The new orchard is located on the Great Alpine Road, 15 km from Myrtleford. We have farm gate sales and welcome visitors on weekends during April and May or mid-week by appointment (phone 03 5756 2788).

Crikey it's Spiky!
Epicure and Good Living - The Age (Melbourne) and The Sydney Morning Herald (Sydney)

We were fortunate to have renowned chef and food writer Stephanie Alexander feature chestnuts in the Epicure section of the Melbourne Age and the Good Living Magazine in the Sydney Morning Herald newspapers this week. There are some lovely recipes which I've put up on the website - Chestnut Almond Torte with Chocolate Cream, Barquette aux Marrons and another take on Nesselrode Ice Cream. Stephanie's encouragement kept us processing when things got really tough a few years ago and she has been a wonderful supporter of Australian chestnuts hosting chestnut industry promotional events. For a full transcript see the Age Website Click on Entertainment and then Epicure.

Export
I've recently been involved with a project run jointly by the Alpine Valleys Agribusiness Forum and the Department of Primary Industries in Victoria. This project selected around 10 food and wine businesses from North East Victoria to participate in a regional food promotion at Whitebait and Kale in Singapore. For more details see the Whitebait and Kale website. I went to Singapore for the launch of the project in March and whilst there met with a number of potential importers of both fresh and processed chestnuts.

In March I also visited Tokyo and attended the annual food show Foodex. The show is huge and very interesting with many new and exciting foods on display. As usual, I was very well cared for by our customers Nemoto san and Sueki san of MQ Foods. It's quite surreal to be harvesting chestnuts in the orchard one day and in a five star restaurant in Tokyo the next night!

Collingwood Farmers Market
I will be at the Collingwood Farmers Market in Melbourne on Saturday 13 May, Saturday 10 June and Saturday 8 July. I'll have fresh nuts as well as frozen peeled and sweetened puree available for sale at the market and would love to see any of my newsletter readers and chat about chestnuts.

Until next time…..

Jane

Cheznuts News Message

www.cheznuts.com.au

'Cheznuts News'

Hello from Mountain View.

It's coming up to Christmas, that truly wonderful time of the year when we get together with family and friends and of course Christmas is also traditionally chestnut time. To celebrate we've developed a new page on the website dedicated especially to delicious Christmas chestnut recipes.

There's been quite a bit of action around Mountain View over the past few months both on the farm, with Brian getting to know the new orchard and off farm with the first batch of sweetened puree being produced. As well, we've had a Chestnut Growers of Australia AGM in Bright and as part of this hosted two researchers from New Zealand - David Klinac and Ray Knowles. Both have a wonderful understanding of chestnuts and their advice has been valuable in industry efforts to address internal rots of chestnuts, the root disease phytophthora and another newer calamity colloquially called 'bubbly bark'.

Brian and I would like to wish all our readers a very Merry Christmas and safe and prosperous New Year and we look forward to catching up again in 2006. Until next time...Jane

Contents
Farm
Guest Chef
Chestnut Puree
Mr Chesty
Alpine Valleys Gourmet Weekend

Farm
The chestnuts are just starting to flower with the early varieties pollinating at the moment and the later varieties due to start in another week or so. Brian and I have been taking photos of the trees and these will be posted on our Photo Gallery shortly. We've had very good Spring rains and in North East Victoria is appears that the long drought is finally over. Everything is growing like crazy including the trees and the whole countryside is lush and green - something we haven't seen for quite a few years.

Guest Chef
We kicked off out guest chef page with Patrizia Simone in September followed by Maggie Beer in October. Unfortunately, we ran out of time with our November guest but we're now back on track and our December guest is Stefano Manfredi. Stefano is the kind of chef that uses a few basic ingredients, combines them together simply, and makes something magical. As well as being gifted he's one of the nicest people I've got to know through my chestnutting.

Michael Ryan is another chef who will be featured in the coming months but he's worth mentioning now because he has just opened his own restaurant called Range in nearby Myrtleford. Brian and I were there on his second night and he's done a great job - the fit out of the room is lovely and matches his excellent and varied menu.

Chestnut Puree
We delivered our first batch of sweetened chestnut puree to the Essential Ingredient at the Prahran Market in Melbourne on 1 December. Deliveries will be going to the Essential Ingredient in Sydney, Monaco's Deli in Camberwell and The Richmond Hill Cafe and Larder in the coming week. We can also supply by mail order if you can't get to a shop. I've used the puree to make Nesselrode Ice Cream. This is a great alternative Christmas dessert to the traditional plum pudding especially if the weather is hot as is so often the case in Australia. I've put the recipe on the website under Christmas Recipes, click here.

Mr Chesty
At the recent Chestnut Growers of Australia (CGA) Annual General Meeting a presentation was given launching the industry-wide character of "Mr Chesty". Poor Mr Chesty who doesn't have a home - he's not a real nut, not a fruit and not a vegetable, but is so healthy being low in fat, low GI and gluten free. There is much confusion about chestnuts because they are so unlike any other nut and Mr Chesty is a way to help consumers understand that they are unique. It was a initiative developed by Ian Paterson who is a CGA Board member and also a medical doctor. I've posted the information on our Latest News link so you can check the details there.

Alpine Valleys Gourmet Weekend
We participated in this weekend last year and had such a fun day we will be attending the "Taste the Valleys" day again on Saturday14 January 2006 at Centenary Park in Bright. The day kicks off at 11:30 am and features stands from the many boutique wineries in the region. Wines can be purchased by the glass and this coupled with regional food platters plus great live music in a wonderful riverbank setting makes a great festival event. We'll be there with our Pietra chestnut beer and chilli roasted chestnuts plus chestnut ice cream. In the afternoon there will be a Masterclass program and I'll be demonstration a chestnut recipe along with Gillian Gasser (walnuts) and Sarah Gutheridge (hazelnuts). Together we are the "Valley Nut Queens"! For more information on other events over this weekend contact Eleana Anderson of the Alpine Valley Vignerons on (03) 5751 1575.

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Cheznuts News Message

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'Cheznuts News'

Well, what a lot of good news we have this issue. It's nice to be back and we hope you enjoy reading a little of what's happening at Mountain View.

Contents
Farm - New Property for Mountain View
Chef of the Month - Patrizia Simone
New Product - Chestnut Puree
Chestnut Industry Strategic Plan

Farm - New Property for Mountain View
Our big news on the farm front is the purchase of another chestnut property very close to our home property in Eurobin in North East Victoria. The new block was previously owned by one of our main suppliers of fresh nuts for our frozen peeled product. During the last season they told us they were planning to sell the property and offered it to us. We didn't have to think twice - it's a beautiful piece of land, right on the Great Alpine Road and just 3 kilometres from home. It has 1000 trees, all fully irrigated, and a production of around 25 tonne. This together with our home block will mean a total production of over 30 tonne. Brian has been busy over the past four weeks winter pruning and mulching and it's looking a treat. From next April, we'll be offering full farm gate sales but more on that closer to the time.

Chef of the Month
Our inaugural Chef of the month is Patrizia Simone of Simone's in Bright.
When we produced our first frozen peeled chestnuts in 1999, Patrizia was our very first customer. In true Italian style, she insisted on paying me cash immediately and I still have the money in an envelope tacked to the pinboard in my office! We have become good personal friends over the years and some of my most memorable 'restaurant' meals have been at Simone's when they have actually been closed and we have had dinner with Patrizia, her lovely husband George and friends. Patrizia decided to use Chestnut Flour in her recipe- Twice Baked Chestnut Souffle. We import organic chestnut flour from Corsica and this is available by mail order. For Patrizia's recipe, please click here.
We have some great chef's lined up for the coming year including Maggie Beer, Stefano Manfredi, John Lepp from the European in Melbourne and Michael Ryan from Wardens in Beechworth so please do check the site from time to time..

New Product - Chestnut Puree
We've been thinking about doing this for quite a while and have finally decided to take the plunge. Local North East chef and good friend, Michael Ryan, developed the puree for us and we are so pleased with the results that we have decided to produce it in larger commercial quantities. We're starting with a sweetened puree but do hope to have an unsweetened one available soon. The sweetened puree will be available from October in selected Melbourne and Sydney retail outlets and due to it being shelf stable, we can also supply it via our mail order service, even to our international customers. Further information will be on the order page on the website soon.

Chestnut Industry Strategic Plan
Strategic Planning is important for all industries and businesses and the current chestnut industry plan has expired. A meeting of chestnut industry stakeholders is being held in September to plan initiatives for the next three years. Attending the meeting will be supermarket representatives, wholesale agents, Horticulture Australia representatives, researchers, promotions and marketing people, growers, exporters and processors. The only way to get a whole of industry plan is to involve as many of the stakeholders as possible. Brian and I are both attending and we're looking forward to participating in the future direction of the industry.

Well, that's all for this issue. Hope those growers in the Northern Hemisphere are looking forward to a good harvest. Until next time... Jane

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Cheznuts News Message

www.cheznuts.com.au

Welcome to our new look 'Cheznuts News'.

If you are receiving this newsletter it is because you have recently taken up our invitation or that some time ago you previously requested to receive our newsletter. Although it's been a long time since you have heard from us, we'd like to let you know the newsletters are now up and running again.

Since our last newsletter much has happened at Mountain View Farm. We've had the normal ups and downs of farmers, probably with a few more downs considering the drought over the past few years and bush fires that came very close to our property in 2003. However, the rain has finally come and like our orchards we're feeling fresh with a renewed energy. Newsletters will now be published quarterly in line with the change in season, usually September, December, March and June with the first new issue being sent this September. If you have any info/articles/photos that you would like to share please don't hesitate to forward them to me for publication.

We've upgraded our website and have some new features that will be developed over the coming weeks. One we're particularly excited about is our guest chef of the month. Each month a chef will be featured and one of their favourite chestnut recipes. Patrizia Simone from Simone's in Bright has agreed to be our first chef and we're going to showcase local regional chefs as well as more high profile chefs in Melbourne and Sydney. Please keep a look out for this page.

Another section is the photo gallery. Over time we'll be putting up photo's of our chestnut travels as well as the farm and other industry things. This will be constantly added to.

We're still working on our order page but this will be completely finalised prior to next chestnut season to make ordering fresh nuts and other items even easier.

We'd be very interested to hear your comments on the site - good or not so good.
Until September....

Jane & Brian

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The following physical address is associated with this mailing list:
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Great Alpine Rd
Eurobin Vic 3739
Phone: (03) 5756 2788