Kitchen Garden

On moving to “Matua” we were ecstatic to find black and red currants, raspberries and strawberries, mandarin, lemon, orange, apple, plum, pear, peach, feijoa, walnut and hazelnut trees. We have  added figs, cherries, grapes, grapefruit, apricots, chestnuts, loganberries, more vegetable beds, nut trees, a feijoa hedge and more varieties of existing fruits to provide a succession of early, mid and late season crops.

We concentrate on Heritage varieties that are pest and disease resistant, taste wonderful, nutrient dense and suited to the conditions and climate. Based on permaculture principles, no dig methods, companion planting and crop rotation, the garden is highly productive. Only natural sprays are used around the fruit and vegetable gardens.

Jams and preserves made from abundant crops are part of the gourmet breakfast. Surplus produce is often swapped with neighbours.

Every year a new aspect of the garden develops around the terrain which is prone to springs popping up over winter and drying out in summer. Good things take time and this labour of love provides a constant source of joy for the owners and guests alike.