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Brookfarm
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Take a Tour of the World’s Most Sustainable Office Building http://bit.ly/1JIyaPU

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"By fixing the soil, and fixing the way we produce food, we can fix the climate as well"

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New research supports snacking on macadamias
More research has come to light about the health benefits of eating nuts including the five reasons why nut eaters weigh less. Sounds good to us, click the link for more health facts.

http://bit.ly/1FHKMlw

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We make over 20 tonnes of muesli a week yet maintain the small batch process we started off with: http://bit.ly/1vmtHrA

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Almost 800 runners and walkers took to the Cape on Sunday morning for the annual Byron Lighthouse Run. - http://bit.ly/1rNxQHw

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At Brookfarm we believe it is not enough to produce healthy nutritious food, our customers have to taste the difference. People with #gluten intolerance often have a limited choice of foods, our mission was to create a Gluten Free Porrij that was full of flavour and tastes delicious.

We’ve sourced ingredients rich in protein such as organic quinoa and amaranth, organic flaxseed (a rich source of omega 3) and wholesome organic supergrains. This handcrafted high protein porridge will power your day. No added sugars, low sodium and cholesterol free.

Brookfarm Gluten Free Porrij is made from organic brown rice, organic millet, almonds, organic quinoa, organic amaranth, organic golden flaxseed, macadamias, cinnamon.

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Muesli Frozen Yoghurt Ice Pops http://bit.ly/1pSeJZa
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Beef Skirt Roulade with #Macadamia Nuts and Goat's Curd -

Flatten beef skirt between 2 sheets of cling film. Take off top layer of cling film. In a bowl mix fresh goats cheese, chopped thyme and macadamia nuts. Lay mixture onto the beef skirt and spread evenly (1cm thick) making sure you leave space on the folding edges. Roll the skirt over the cheese like a sushi roll keeping the cling film on the outside of the roll. Twist the ends and put it into the fridge for an hour.

For potato fondants cut the potatoes about 1 inch thick and place into a shallow saucepan cut side down. Fill the saucepan with water just over halfway up the potatoes. Add a bunch of thyme, butter and garlic and place on high heat for 15 – 20 minutes on one side and then flip potatoes over until they are cooked through. If the water evaporates add a little more.

For the capsicum coulis – place the capsicums directly onto gas burners and char skin until charred all over. Once fully charred place into a bowl of iced water and peel off skin. Place the flesh into a blender with a touch of macadamia oil until emulsified. Season to taste.

Take roulade out of the fridge and cut into slices around 1 inch thick leaving the cling film on. Cut squares of baking paper the size of the roulade and place into a frypan over high heat. Brown roulade slices on one side and then flip over and finish off in the oven for 5 – 8 minutes.

Blanch broccolini in seasoned boiling water (or stock) and chopped native ginger leaves.

Place potato fondants on plate, drizzle Brookfarm Lime & Chili Infused Macadamia Oil over broccolini and place on top of potatoes. Place roulade over broccolini and drizzle coulis around the plate. Add some sprigs of thyme around the plate for garnish.
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