Rouse Hill House and Farm is opening up its gates for a market of handpicked produce from local growers
Browse, sample and sip fresh produce in the historic house and gardens of Rouse Hill House and Farm.
This time around there’ll be stalls selling farmhouse toasties, heritage recipe bullboar sausages and the Country Women’s Association Devonshire tea. The overarching theme is combating food waste through sustainable food practices and the health properties of food.
Food writer Barbara Sweeney will begin with a talk featuring Sydney Living Museums’ curator Scott Hill and colonial gastronomer Jacqui Newling, who’ll discuss the Farm’s food heritage, stories of famous hunt lunches and Nina Rouse’s beef tea recipe.
Jaya Chopra of Eat Me Chutneys is also giving a talk on rescued produce and how to create ethical and sustainable chutneys. And, Jacqui Newling will offer insights into food as medicine using 19th century recipes.
There’ll be demonstrations by Cornersmith, who will show you how to become a waste warrior in the kitchen. Plus, Dave Ingham will introduce you to the chooks at Rouse Hill.