Expo 88 wasn’t the only great thing that happened in 1988. It was also the year that Paris Creek Farms started making award-winning dairy products in the gorgeous Adelaide Hills. 

And you know how we LOVE locals supporting locals — well, it’s a neighbourly affair with the team at Paris Creek Farms, sourcing ALL their milk from organic farms here in South Australia, from Murray Bridge all the way to Mount Gambier.  

“We believe that great food starts with passionate farmers – and you can’t get much more passionate than us”, say the team at Paris Creek Farms. 

Their nurturing and holistic care for the animals makes our hearts smile, but the cream on top (excuse the pun) is that this next-level care is the reason why they produce the highest quality, award-winning, delicious, creamy and organic dairy possible! Every single product is actually completely chemical and pesticide free, making them even MORE natural than your classic organic products. The cows actually graze outside in pastures like cows should, eating grass all day every day. I mean, as a cow, that’s living the dream, right? Mooooo. 

And, you’ll notice the difference straight away. The products look different and taste different (good different, of course). 

Milk, yoghurt, cheese, quark, butter… it all tastes like magic and you can wrap your lips around their delicious range here, or find your nearest retailer to pick up one of everything!  

While we’ve whet your whistle, we thought we’d show you how to make the most deliciously South Australian brekky using two SA greats: Paris Creek Farms and Maggie Beer! What a combo. 

MAGGIE BEER’S ROASTED GRANOLA WITH PARIS CREEK FARMS YOGHURT 

INGREDIENTS

1 tbspn honey

1 tbspn water

¼ cup rolled oats

¼ cup coconut flakes

¼ cup almond flakes

¼ cup hazelnut roughly chopped

3 tbspn pumpkin seeds

Paris Creek Farms bio-dynamic bush honey & vanilla yogurt OR Paris Creek Farms organic natural full Cream yoghurt (as much as you want)

METHOD

1. Preheat a fan forced oven to 160C.

2. Slightly heat the honey in a small saucepan over low heat with 1 tablespoon of

water.

3. Place all ingredients, including the warm honey mixture, into a large bowl and

stir well so that everything is well coated.

4. Place granola mix onto a lined baking tray and spread out evenly. Place into the

oven and roast for 15 minutes or until golden brown.

5. Remove from the oven and set aside to cool. The mixture will feel slightly sticky,

but will crisp up as it cools down. When completely cool, place into an airtight

storage container.

6. To make a granola crumble sprinkle, place cooled granola into a food processor

and blend for 10 sec or until it resembles a medium-fine crumb. Store in an airtight container and use to sprinkle over your Breakfast Labne or poached fruit.

Enjoy!

Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

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