For a superb time out take the Stirling exit from the SE freeway to expertise Autumn at her greatest within the quaint village of Stirling. The particular autumn mild shining via the richly colored leaves and the aroma of roasting chestnuts.A scene harking back to the previous which will transport you to a different time and place.
Autumn is sizzling roasted chestnut time and would be the twenty-fifth yr that Quentin Jones will probably be organising his vibrant stall in Stirling village. It began in 1986 on the Aldgate Autumn Leaves Pageant. That first yr was an enormous studying curve and the chestnuts have been cooked very, very slowly in a kettle bbq. After a little bit of observe the nuts have been cooked and a legend was born. The present rotating cooking basket was developed in 1987 over a number of beers in a neighbour’s again yard. The basket is good as a result of it will probably cook dinner quite a lot of nuts in a short while. Over time Quentin has obtained a lot recommendation from the various nationalities making up our numerous tradition. “You must burn them a bit so they’re simpler to peel”. This recommendation was accepted and provides to the color and odor as smoke from the nuts wafts up and down the road. Vehicles glide to a halt and complete households burst from the doorways to buy their weekend deal with. Walkers and window buyers are additionally enticed by the odor and motion. There are some individuals who have by no means tasted chestnuts they usually can have a free pattern in the event that they ask. They too could also be seduced by the refined sweetness and gentle, heat texture of the standard chestnut.
Quentin says that he loves assembly folks and the common clients have turn into agency mates, sharing their final yr’s experiences as they scoff their cone of sizzling nuts. Quentin is now serving the following technology. Younger households who have been introduced by their mother and father are actually introducing chestnuts to their youngsters. The rhythm of life within the hills continues.
The cooking of the chestnuts additionally offers Quentin a dependable information to how the remainder of the crop is fairing within the chilly room, a type of high quality management for his recent nut gross sales on the farm gate. Quentin cooks chestnuts in Stirling Village on Saturdays from 11am and Sundays and public holidays from midday. The season often goes from Anzac day to early July.
After a wander round Stirling you may go to our farm store simply 3km from Stirling. On arrival you can be met by Deb and canines Myka and Frank and have a choice of some high high quality recent chestnuts , quinces feijoas and limes to select from in addition to our unique vary of jams and preserves, all of which have travelled not more than 300 metres from the place they have been grown.
