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Dy­lan Ab­doo and Elle Brown, New­cas­tle Greens, NSW

As a chef, Dy­lan Ab­doo knew there was a mar­ket for good-qual­ity mi­cro­greens; when he and his part­ner Elle Brown re­lo­cated to New­cas­tle from Syd­ney six years ago, they jumped at the chance to do some­thing. Elle started grow­ing wheat­grass, and then mi­cro herbs and ed­i­ble flow­ers, in the front yard of their rented house, while Dy­lan worked full time. “We had no cap­i­tal, we were mix­ing the soil in ace­ment mixer and I’ddo the de­liv­ery run be­fore work,” says Dy­lan. They ex­panded in 2016, leas­ing farm­land and adding baby veg­eta­bles to the range: baby radishes no larger than a five-cent piece, chamomile, ice plant, shishito pep­pers, ama­ranth, nas­tur­tium and more than 14va­ri­eties of peas, in­clud­ing the Lam­born su­gar snap pea. Lead­ing chefs, such as Troy Rhoad­es­brown from Muse in Pokol­bin, have sup­ported New­cas­tle Greens from the out­set, and now Dy­lan and Elle are sell­ing much fur­ther afield. Ev­ery­thing they know has been learnt by trial and er­ror. “We’ve made many mis­takes along the way,” says Dy­lan. “But we wouldn’t change a thing.” 0417 476 319; new­castle­greens.com

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