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Supplier Spotlight: Little Hill Farm
We spoke with Simon and Kelly of Little Hill Farm to learn more about their passion for sustainable practice, exceptional animal welfare standards and making the decision to start a farming business.
SADDLES AT HOME: PICKLED VEGETABLES
If you’re looking to pickle your own vegetables, the process is quick and very simple. Here’s our executive chef, Cameron Cansdell’s recipe to try at home.
Meet our resident swans
Two of our most notable inhabitants and regularly photographed are Bruce and Betty, two black swans that roam freely and live on site. Learn more about the breed and their characteristics.
Supplier spotlight: The Food Farm
We sat down with Tim and Hannah, owners of The Food Farm in the Yarramalong Valley to hear all about their produce and sustainable practices.
Celebrating the women of Saddles
Today is International Women’s Day and to mark the occasion, we thought we’d celebrate all the hardworking women that are part of the Saddles family.
Why we’re loving lavender
At Saddles we love working with lavender in cocktails and dishes. Find out more about lavender’s properties and how to make our famous Lavender Spritz.
Saddles at Home: Strawberry, Coconut and Almond Dacquoise
This Dacquoise recipe has been put together by our executive chef, Cameron Cansdell and is perfect for any occasion – layers of light, fluffy meringue separated by whipped mascarpone cream and fresh strawberries.
Welcome to Saddles
Saddles isn’t just a dining space, it’s a destination and a key part of our philosophy – we celebrate all that is Australiana. But what does this mean exactly? Let us explain.