Tathra Homestead is the business, passion and lifestyle of the Darmody family.
Three generations of our family are involved in all aspects of the business: from picking olives to collecting eggs, labelling dukkah to hunting for the finest tomatoes. We love our life on the western side of the Barossa Valley in our own slice of paradise.
‘Tathra’ is an aboriginal word meaning ‘beautiful country’ and was chosen by Kim and Joy as the property’s name in 1991 when our family moved in.
The 64-acre property was previously farmed, with cropping and sheep, along with chickens, turkeys, pigs and cows.
For nearly eight years, Kim researched tree crops including stone fruit, pome fruit and carobs, until settling on olive trees as being most suitable.
During that time the family worked to reintroduce both plant and animal biodiversity to the property. We have seen some lovely results with the return of local flora and fauna.
Kim's brother, Craig, joined the Tathra Homestead partnership and the family moved forward to plant an olive grove of over 1000 trees and in 2005 we were excited to finally bottle our first vintage of extra virgin olive oil.
Today Tathra Homestead revolves around an olive grove, jars of moreish dukkah, vegetable garden, and our ladies, the free-range chickens.
We are proud to be a part of the Barossa food culture and have a weekly stall at the Barossa Farmers Market.
The business can be found at 197 Almond Corner Rd, Fords.
Extra virgin olive oil scones
Makes approx 12 scones
1 Tathra Homestead free range egg
2 tsp sugar
1 tbsp Tathra Homestead Green Gully extra virgin olive oil
3/4 cup Jersey Fresh milk
2 cups self-raising flour
Method: Whisk egg and sugar together until thick. Add extra virgin olive oil and milk and whisk again. Add flour and salt and mix with a wooden spoon. Turn dough onto floured surface and knead carefully into a rough rectangle about 20mm thick. Use a scone cutter and place scones onto a lightly oiled oven tray. Bake for 10 min at 220°C.
Our baking tip: Replacing butter with olive oil in your baking means if you don't eat all the scones at once, the olive oil keeps them delicious and moist 'til the next day! For a conversion chart to replace butter with olive oil in any of your recipes visit Tathra Homestead at the Barossa Farmers Market or online.