“I’d always wanted a garden. When
my husband, Larry, and I bought a
collection of dilapidated farm buildings
I was given the opportunity to create
one much earlier than I’d imagined.
As we restored each building, the
garden evolved to surround it. I was
only 27 when we began here – how
time flies when you’re having fun.
“As well as our ornamental
garden, with everything from roses to
frangipani, succulents to perennials,
we have our kitchen garden, which
has spilled beyond its original
boundaries. For me, honest planting
for the very best seasonal produce is
what makes a great Italian garden.
Our fruit trees are coming into leaf
bud or blossom: we have apricots,
peaches, plums, cherries, pears and
quince, but my favourite are the figs.
“We’ve just finished the winter
Jerusalem artichokes and we’re
eating the first peas and broad beans.
I’m seeking out last season’s garlic,
too – although no longer shiny and
new, it’s edible – and hopefully it
won’t be too long before this year’s
crop can be eaten green.
“This area is fabulous for rosemary
and I use it in the ornamental garden
to add solid clumps and for low
hedging. One of my favourite herbs is
lovage. It has a distinct celery flavour
and pops up just as the peas hit their
final stride, which means I get to make
my favourite pea and lovage soup.
“One plant I have yet to master
is celeriac. I love the taste of that
knobbly root vegetable. I’ve grown
small ones but I’m determined to
grow a decent-sized one.” ●MICKEY ROBERTSON Razorback Range, NSW
GOURMET TRAVELLER 77