Buena Vista Farm is an 18 acre family farm on the south coast of NSW, operated by members of the fifth generation, Adam and Fiona, who run the property sustainably as a venture to support their family. It’s a great model of true sustainability and simplicity demonstrating that while living simply, greenly and well requires hard work and organisation the rewards are incomparable.
Sandwiched between the escarpment of eastern Australia and the Pacific Ocean, Buena Vista is visually stunning, almost heartbreakingly fertile and bountiful but like all Australian farms at the mercy of the weather and local ecosystem. The skills they have mastered in a few years are considerable.
In 2013 Fiona and Adam introduced Farm Workshops designed to demonstrate and teach the use of homegrown produce in from-scratch cooking. Attending one of these was an incredible boost to my cooking skills, recipe repertoire and cooking technique.
The biscuit recipe Fiona shared was a simple one, familiar to experienced cooks, what fired it into the realm of special was her flexible approach, using the recipe less as a formula than a concept.
125g butter, softened
1 cup brown sugar, firmly packed
1/2 tsp salt
1 tsp vanilla extract
2 cups self-raising flour
1/2 cup chocalate pieces. Or more.
Cream butter and sugar with salt and vanilla
Add beaten egg, then flour and chocolate
Ball up into 15 bikkies and bake for 15 minutes in a 180C oven.
Thanks to Fi I’ve made these traditionally, with cranberries and cacao nibs, on spelt flour, with vegan margarine, with maple syrup, rapadura sugar, dark muscovado sugar … the list is endless.
And the jar gets emptied pretty quickly.