Welcome to Melanda Park free range and Swallow Rock Organics, where animals and plants live and work together to produce healthy clean food in a cycle of life that leaves nothing to waste.
We believe that working with nature is the best way to produce happy healthy food. Starting from the ground up, healthy soils grow healthy plants, which feed healthy livestock and inturn makes for healthy people. Life should be treated with humanity and respect and marketed with honesty and integrity, the way god intended.
After setting up our cool room trailer, we have been able to
deliver porkers and suckers direct into Sydney. One of the new
restaurants we supply now is Bishop Sessa at Surry Hills. Paul
Copper Chef and co founder of Bishop Sessa prides himself in being
a nose to tail chef, meaning he buys a whole pig weighing
about 55kg and develops a menu to use up every little bit from the
nose to the tail.
If you find yourself in Surry Hills Sydney check it out, at
527 Crown St Surry Hills.
Check out the photos and blog about Melanda Park on Bishops
Sessa's blog at.
Sue and I spent the weekend in Melbourne at the food and wine
festival, watching in on several master classes with Chefs such as
Matthew Evens the Gourmet Farmer, Karen Martini, Annabel Langbein,
The Free Range Chef, and the boys from the 3 Blue Ducks at Bronte.
The highlight and the reason we were there was to support Martin
Boetz from Longrain. Martin was de-boning a Melanda Park suckling
pig and cooking it in a Thai masterstock before roasting
it and serving it with spiced blood plum sauce. The dish was
absolutely brilliant, which inspired me to learn how to de-bone a
whole suckling pig. Surprisingly it should be reasonably straight
forward but I will let you know in a few weeks how it goes.
Just before Christmas I planted an acre of sorghum, with all this
rain it has grown unbelievably well. It's now over 2 metres
tall now and we released the first batch of 150 weaners into it
last week. I haven't seen more than 20 at any one time since. If i
walk through the sorghum i just hear rustling and odd bark and then
more rustling and the sound of 30 or 40 little pigs taking off
through the the grass with absolutely no idea where they are going
or even where the end of the paddock is. I've got no chance at all
of getting them back until they eat the stuff down a little.
Our new paddock of gilts watched suspiciously as Lyndey
Milan cooked the perfect pork steak yesterday. Lyndey came to the
farm to film for her 'Taste of Australia' series. All the pigs
behaved themselves on camera and the whole thing went
Melanda Park is now delivering suckling pigs direct to Sydney
restaurants, every week we head off to the big smoke with another
load of free range suckling pigs for restaurants like Ormeggio
at the spit and Pilu at Fresh Water. On Monday Pilu and Ormeggio
brought out there whole team out to the farm as part of a team
building exercise and learning experience. Giving every one from
head chef to waiter a better understanding and appreciation for the
fine product that is Melanda Park Free Range Pork.