‘The girl with the red van’, for those who haven’t heard of you; can you give us a brief introduction?
My name is Alana Reeves and I am owner / operator of Dunkeld Farm. A small acre farm outside of Bathurst, NSW.
I have Angus & Herfeord cows, 2 blue cattle dogs and a cut flower plot.
I seem to have accumulated a few British pieces of equipment through the years -
1949 TE Fergerson Tractor – Used for all my farm work
1979 Ford Escort Mk2 – Delivery Van
2000 Land Rover Defender – Farm workhorse
I had called a Land Rover place who already knew about my cars, and I asked for an employee and the man on the phone referred to me as “girl with the red van’ and it kind of stuck.
How did you come to own ‘Dunkeld Farm’?
We were living in a new estate in town and often talked about owning land. We bit the bullet when our youngest was 6 months old and bought 25 acres just outside of Bathurst, NSW.
You hold both food and floristry workshops, what’s the most fulfilling part of these events for you, and how can people join in themselves?
I enjoy workshops especially with children. They don’t hold back or seem to care and really get into it. Teaching skills and passing on knowledge is important to me.
Our workshops can be found via our website ----> Dunkeld Farm
You own a small flower farm with a regenerative focus; can you explain what this means for you personally?
Looking after the land. Looking after the soil. Being mindful of what you are doing with the land. Putting back what you take out and aiming to leave it in an even better way than how you found it. Think a little forward. Like heavy use of chemical inputs, will it haunt me later etc.
Flowers vs veggies – which are your favourite to grow and why?
Flowers are my favourite. I think it’s all the colour to be honest. Watching them dance around in the wind. I grew organic vegetables to start with and added a few flower varieties to add to weekly vegetable boxes I was offering at the time. We were in a season that was reaching high temperatures consistently. I found the flowers handled it a little better than the vegetables. After 3 years of growing vegetables, I made the jump to full flower production.
Tell us about your new venture, the Bakery.
A local Sourdough business changed to a full-time restaurant and wasn’t selling Sourdough anymore, I knew they were very much missed and left a hole in the community of bread lovers. So here I am. Using winter as a ‘rest’ time to produce Sourdough loaves and baguettes. Its been fantastic working inside for a change. I have enjoyed that for sure. My mixer I used for the breads is a Hobart model from 1948. One year older than my Fergie tractor. I brought it from an Organic Herb grower, 6 years ago, who would use the mixer to make Friands to add to her market Stall.
Sourdough seems to be the hobby of the moment; can you give us your tips for a bakery quality loaf?
Use the best flour you can find/afford. Good strong quality flour makes a huge difference. Keep an eye on your temperatures.
Do you find being a chef inspires your farming or your farming inspires you to cook?
Good question. I get inspired by what I grow. I think that’s the fun part. A challenge, to use what produce you have available.
What is your absolute favourite thing to cook? Bonus points if you can share the recipe!
Donuts!! I don’t think I even need to explain why. They do take a little time but well worth the efforts in my opinion.
(recipe shared below!)
What is your number one tip for green-thumb wannabe’s?
Just have a go and make a start. I believe you will learn more by just 'doing'.
Start small and be happy with the small wins. Don’t throw the towel in if it doesn’t look insta worthy. Every season is different, and you will never be on top of your game for long. That’s the real joy of working with mother nature. Learn to go with it and learn.
What do you find to be the most challenging / rewarding part of running a small business?
I enjoy the flexibility of running my own business. I get to do most things with my 2 children and their school events and sport.
I love calling my own shots. Reaping rewards from all my hard work and only answering to myself and the accountant ha.
I am often distracted though, ducking away to quickly change irrigation, throw frost covers on etc. I am a one man show and I feel I sometimes struggle with the work balance.
We know you are a fan of Antola prints, which is your favourite to date?
The Georgie with the floral trim. Gorgeous purple pastel. Looks even more fabulous in real life.
The Stephanie! I mean, look at the colour combo!
If you want to hide from the boss though, maybe not the colour for you.
We know your thoughts on vintage cars, but what are your thoughts on vintage fashion?
I love vintage fashion. Mustards & Browns are a staple. Vintage Wrangler can do know wrong in my eyes. Certain styles and colours sends people back I think. To easier free lifestyles as well. Makes people feel still connected to the past and good times. Let's face it. Lots of clothing was designed and created with durability and long lasting in mind. Seems that can be forgotten in today’s fast fashion world.
What is the one item of clothing you couldn’t survive the Bathurst weather without?
The good old flanno gets a workout around here. Quite versatile. Gets worn over and under anything. Staple on most farms I believe.
What is your one non-negotiable in your routine whether you are going out in public or staying at home?
Everything must be fed,watered and safe.
And last but not least...Crocs - yay or nay?
Absolutely Nay. Can tell a lot about a person by their shoes. I’ll leave that there.
You can learn more about Alana and Dunkeld Farm over at their website, or give them a follow on Instagram HERE
Donut Recipe
240m milk, warmed to (43°C)
7g instant or active dry yeast
65g granulated sugar, divided
2 large eggs
85g unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
500g all-purpose flour
Method
Combine warm milk, sugar and yeast in a bowl and let sit until it has foam on top.
In a stand mixer add the eggs and beat just a little.
Add the melted butter, vanilla extract and eggs, followed by the milk yeast mix. Mix to combine
Add nutmeg, salt and flour.
Mix on medium until it forms a ball. Add more flour if need be. You want the dough still a little tacky though.
Continue to mix for 6-7 minutes
If the dough bounces back when you poke it its ready to be placed in a slightly oiled bowl and covered to rest.
Leave mix until it has doubled in size.
This can take between 1-2 hours. Depends on how warm your kitchen is.
Once it has doubled. Punched the air out of the dough and turn out onto a floured surface.
Roll the dough into 12 balls or into size you prefer.
Place shaped onto baking paper on baking trays.
Leave again to rest for around 30 minutes.
Prepare your cooking oil. Either a deep fryer or a small saucepan of oil.
I like the oil for the doughnuts set around 170 degrees.
Once oil has reached temp fry the doughnuts off.
Can be 2-3 minutes per side.
*Donuts can be easy to overcook the outside and undercook the inside.
Once fried off and cooled, cover with a glaze, roll in cinnamon and sugar or stuff with a popular filling eg lemon curd or Nutella
