I'm Helen
The realm of food was opened early in my childhood, being raised in a family with rich food and bountiful gardening traditions. I have memories of pleading with my Mum to let me into the kitchen, which was always met with the response “when you are old enough to clean up after yourself!”.
My first official lesson was at the YMCA on a holiday program when I was seven or eight years old, where I was taught to make scones! Simple yet skilful and a great template for what was to follow.
I had the pleasure of having wonderful grandparents who provided me with a plethora of food experiences. There was the Ballarat back garden that evokes memories of the sweetest ripe white nectarines, or the trips to collect blackberries in a billy can, or collecting field mushrooms. The making of blackberry and apple jelly, the delight of golden syrup dumplings….
It was no surprise that my destiny was “all things food” and the pleasure of sharing it.
I had a Jewish grandmother who took the time to show me the painstaking task of boning garfish, and who treated me to the sour and salty experiences of pickled herrings. And I certainly credit her for my intrinsic love of onion rolls or bagels, smoked salmon and chopped chicken liver pate!
I recall decadent dinner parties in the seventies where my parents prepared elegant affairs, and the sneaking downstairs in the mornings for slim pickings of leftovers. Lobster Mornay prepared in clam shells, beef wellington, chocolate truffles and after dinner mints!
I was led through countless wine and cheese regions, and fondly recall the musty smells of maturing oak barrels. From the greatest Saturday lunches with the footy blaring, crunchy breadsticks and smoked ham with green tomato pickle, to the heights of velvet gnocchi and truffles in a Rome Tratteria.
It was no surprise that my destiny was “all things food” and the pleasure of sharing it.
HISTORY & PHILOSOPHY
My career began as a youngster having left university and needing a job. My innate desire to work as a cook landed me at William Angliss College to hone my knife skills and give it a shot.
From there I embarked on a journey to many kitchens and encounters with wonderful hospitality mentors. There were days at the David Jones Food Hall, mornings as a breakfast chef in Brunswick St, mastering Toad in the Hole to the applause of pub goers in England , and fond memories of working alongside Greg Brown of Browns Restaurant and Bakery fame, who inspired me with his relentless drive, passion and eye for detail.
Many lessons, scars and dishes later, Stir Crazy was born.
This business venture has culminated from stored up ideas and energy, and was sparked through working within the Victorian Farmer’s Market arena. I was taken with the wonderful range of Victorian produce, and drawn to the energetic vibe of its dedicated producers and patrons.
From this backdrop, and drawing on recipes from the people and places I’ve known, I have created a unique range of handmade produce.
I hope you enjoy sharing in the spoils of this experience, and taste the difference of food prepared by hand and with care.
For lovers of the fabulous Mexican film “Like water for Chocolate ”, revel in the pleasures of food and partake if you dare!
MY PRODUCERS
The range of products embraces many locally grown products, thus supporting smaller family businesses that encourage sustainable farming practices. These producers provide the Victorian public with unique products and I am proud to promote them and incorporate their produce into my own.
The Orange Lady
For over 10 years we have been purchasing the most delectable citrus fruit from Gabrielle and Chris Robb who operate a small family farm in Redcliffs adjacent to the Mighty Murray River.I first met Gabi at Bentleigh Farmers Market and I will always remember her wearing no shoes and looking like an adorable citrus gypsy!
Ever since that timely meeting they have become our loyal suppliers of mandarins, tangelos, blood oranges and ruby grapefruit. We have developed a friendship through attending markets on the VFMA circuit, and it's always a pleasure to see them during citrus season.
For some times of the year we are also lucky enough to get fresh lemongrass too which is a staple in our Ginger and Lemongrass Cordial.
It's wonderful to purchase straight from the grower and know that the citrus we purchase is unwaxed. Our method of juicing incorporates the whole fruit so we depend on their hard work and fruits of their labours!
Mountain Yuzu
Brian and Jane Casey have operated their specialised orchard in the foothills of the Alpine Valley for the last 14 years. Situated on the Ovens River near the scenic town of Bright, they grow cool climate culinary citrus including Yuzu, Bergamot and Chinotto.This pristine environment with rich volcanic soils and high average rainfall has become an ideal place to grow these varieties, following organic production principles with minimal use of chemical fertilisers. They have worked tirelessly to improve their orchard and been coached over the years from Japanese horticulturists to improve their methods and yield.
We are super grateful to have met these two and the tour of duty once a year in May to collect the Yuzu has been a colorful adventure. It is a beautiful picturesque part of Victoria and always a bonus to visit and admire the orchard and surrounds. We are very fortunate to have these two as our suppliers of exceptional citrus, which translates beautifully into our Yuzu and Lemon Twist and the Bergamot and Lavender.
Harcourt Apple Cider Vinegar
The Harcourt area of Victoria has been producing exceptional apples grown in granite soils for over 150 years.
Since 2013 Simon Frost has been developing a range of apple and pear juice, ciders and vinegars of exceptional quality and established the brand of Harcourt Apples.We came across the amazing apple cider vinegar as a fellow stallholder at the South Geelong Farmers Market. It is made from fresh apple juice and is naturally fermented and matured. It is unpasteurised and unfiltered, and has the "mother " retained in the vinegar.
This vinegar is the base of our berry vinegars and gives them a complex depth of flavour complete with acetic and malic acids.
