Michael Wohlstadt, known as The Dairyman, has been farming in the Barossa for 40 years and consistently wins awards for his dairy and meat products.
Using traditional methods he keeps things small-scale and ingeniously interwoven. His herd of just 25 Jersey cows, produces milk not only for his butter and cream – but also to feed the pigs for his pork products such as bacon, smoked meats, and ham.
Michael treats his girls like gold. Grass and hay-fed – he also mills local grain for them – and even makes canvas blankets to keep them warm.
Free range, his pigs are all Heritage breeds such as Berkshire, Hampshire/Berkshire crosses, and Tamworth. Caring for and respecting his animals, is the core of his farming philosophy … No feed additives that taint meat, and no growth stimulants or hormones are used.
To really soak up the atmosphere of the farm The Dairyman has two, cosy cottages you can stay in. His website has all the details.
And to try his products, you can either order them online, or visit Michael at the Adelaide Showground Farmers’ Market every Sunday.
Inspired by his visit – Callum uses Michael’s cream and butter to create a recipe for a delicious Mandarin Pistachio Crumble.
Mandarin ‘Carpaccio’ with Pistachio Nut Crumble
Slice mandarin segments in half and arrange on a plate
To make the Crumble:
1/3 cup pistachios, 2 tbs brown sugar, 2 tbs plain flour, ½ tsp cinnamon or nutmeg, About ¼ cup butter
Blitz in food processor.
Put crumble into a hot dry frying pan and heat until it looks golden and crunchy.
To make the mandarin cream: whip cream and grate mandarin zest into it, add a touch of honey – then gently stir.
Put the mixture in a piping bag or just dollop it on top of the mandarin slices.
Finally add little mountains of crumble in between and sprinkle on some thyme.
Adelaide Farmers’ Market
Leader Street, Wayville
Open on Sundays 9am – 1pm