We have had quite the month in Tuross Head! It is fair to say we have had a genuine mixed bag of weather – HUGE rains, STRONG winds, MASSIVE seas and of course, LOTS AND LOTS OF SUNNY DAYS!!!

Take a look through this months pictures! Beautiful.


COM_4Debbie and Garry take with them 14 years of very happy memories living in their Brighton Street home. Together with their many Tuross friends we wish them much happiness for the future!

To celebrate the change of season, we have a limited supply of specially sourced packets of heirloom, open-pollinated, non-hybrid and non genetically modified herb seeds to GIVE AWAY FREE.


For culinary purposes, a herb is defined as the leaf and tender stem of a plant that’s used to flavour food. In ancient times herbs were associated with witchcraft and their use frowned upon, even for curing or preventing illness.

Over the centuries, herbs have been used extensively for medicinal and cosmetic purposes, but we’ve also come to appreciate their culinary value – their fragrance, colour and flavour can awaken the palate, turning the most humble dish into a deluxe delight.


You can choose from:

Chervil: The most delicately flavoured of all the spring herbs, chervil has lacy, fern-like leaves and a mild taste. Although it is mostly used as a garnish in Australia, chervil is also good with eggs and fish.


Chives: A member of the onion family, chives are available in onion and garlic-flavoured varieties. Particularly good with potatoes and in cream sauces.


Dill: Often associated with Scandinavian dishes, such as gravlax (cured salmon), dill has feathery fronds and a mild aniseed flavour. Also used in Greek and Italian cooking, it goes well with cheese and seafood.


Mint: The most common varieties are round and spearmint, but others including peppermint, apple mint and chocolate mint all have their own distinctive flavour. This herb is widely used in Middle Eastern cuisine, where its fresh, cooling flavour complements the many aromatic spices.


Parsley: Due to its unassertive flavour, parsley is the most universally used of all herbs. While flat-leaf and curly parsley are common, there’s also a triple-curled variety with flat leaves that are frilled at the edges.

parsley (1)

Salad burnet: his hardy herb is one of the first to rejuvenate in spring. Its pretty saw-edged leaves become bitter when mature, but young
specimens have a tangy flavour that’s ideal in salads.


Tarragon: rench tarragon is the best type for cooking as the yellow flowering Russian variety is tougher and less flavoursome. Tarragon is a good match for white meats, particularly chicken.


Growing Seeds