FOUR GREAT REASONS TO EAT ORGANIC, GRASS-FED BEEF

Humans are omnivores designed to use both animals and plants as food. Entirely removing one or the other can not only be detrimental to human health, but, if done on a mass scale, could even have environmental consequences.

Read the article at this link: Four great reasons to eat organic, grass-fed beef

Our beautiful organic grass-fed Devon cattle

HAND MADE CULTURED AUSTRALIAN BUTTER USING BROF GARLIC

Some Fancy Butters - Butterballs wrapped in Ortiz Anchoas, Mangrove Mountain Lemons, Barrington River Organic Garlic and a touch of Cayene Pepper

We are honoured to be partnering Pepe Saya by providing Barrington River Organic Garlic for Pepe Saya's Organic Butter. "Pepe is of like mind in his care of produce and in marketing directly to prime outlets. We are delighted with his choice of Victor Churchill Butchers shopfront in Woollahra as an exclusive outlet".

Barrington River Organic Garlic is also used by Jamie's Italian restaurant in Sydney. Jamie Oliver's organic criteria is probably the most stringent in the restaurant world internationally.



GARLIC INGREDIENT FIGHTS FOOD POISONING

Researchers at Washington State University have found that an ingredient in garlic is 100 times more effective than two popular antibiotics at fighting one of the most common causes of food poisoning.

The researchers say their work, which has been published in the Journal of Antimicrobial Chemotherapy, opens the door to new treatments for raw and processed meats and food preparation surfaces.

Dr Xiaonan Lu and his colleagues looked at the ability of a garlic-derived compound, diallyl sulfide, to kill bacterium when it is protected by a slimy biofilm that makes it 1,000 times more resistant to antibiotics than the free floating bacterial cell.

Read more at this link: Garlic ingredient fights food poisoning

NEW GARLIC CROP READY TO BE PLANTED

A busy weekend at the farm on the weekend, 21-22 April.  The garlic beds are ready to be planted out with approximately 40 kgs of garlic seed over the next two days.  The crop will be ready for harvest in November 2012.

WE'RE FEATURED IN THE MAY ISSUE OF FEAST MAGAZINE!

GARLIC BEDS BEING PREPARED FOR PLANTING FROM 23 APRIL 2012

Work is being carried out preparing the new garlic beds at the farm.  After consulting the Biodynamic Calendar the garlic will be planted from 23 April onwards.

BROF GARLIC NOW BEING SERVED AT MUMU GRILL, CROWS NEST

We are happy to announce that another Sydney restaurant is using Barrington River Organic Farm Garlic in their dishes:

MUMU Grill is Sydney’s only sustainable steakhouse and home of Sydney's first Jamon bar. In the heart of Crows Nest with a large alfresco area. MUMU Grill has become a haven of escape for visitors and locals alike. A large area allows the restaurant to provide a special experience for several large parties and intimate tables. More information on the restaurant can be found at

http://www.mumugrill.com.au/