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FINE FOOD / INGREDIENTS / LIFESTYLE / PRODUCERS / RESTAURANTS / RECIPES CURATED BY PEPE SAYA PEPE MAGAZINE ISSUE #016 - AUGUST 2019 - PHOTOGRAPHY BY ROB LOCKE - DESIGNED BY FOODIE DESIGN SPRING FLUSH ‘The hills are alive with the sound of music’ is what comes to mind when someone says ‘spring flush’ to me. I think green fields, rolling hills, blooming flowers, bees, birds and butterflies. Flowing rivers and creeks, with the occasional sun-shower and rainbow. In South-West Victoria the spring flush is just about to break, with Reggie one of our farmers explaining what that means for them. Reggie is a 4th generation farmer from Cobden, 25 minutes from Port Campbell on the Great Ocean Road. He uses biological (sustainable) farming practices for their 650 acres of milking land for their herd of 500-600 Holstein Friesians. The spring flush at this time of year (spring) as the days get longer and the air gets warmer, producing more feed for the cows. Early spring the grass is similar to grain, the NDF (Neutral Detergent Fibre) is low so they can eat a lot. By mid-spring the pasture becomes more fibrous like hay, so they can’t fit in as much and the fat content of the milk goes up. The farmers job is to try to prolong natures gift of feed, in turn producing more milk and running a larger herd. For Reggie spring is ‘everything to him’. It is what their whole year leads up to, with the management of the pastures in the winter being crucial to a good season. August is their wet month with the ground now full, ready for growth which will suck up the water, and with the daylight increasing the grass is starting to shoot up. For Reggie they get 10-15% more yield in milk in spring, with their milking herd reaching 630 cows at peak spring. Spring will last till mid-November, with the focus on bailing silage up as quickly as it becomes available and managing their pastures as they go into the reproductive stage in late spring- as more flowers in the pastures bloom late spring they will continue to cut it to stop it going to seed (extending spring for them).










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Pepe Saya Butter Co. 10 Adventure Place, Caringbah, NSW 2229

FINE FOOD / INGREDIENTS / LIFESTYLE / PRODUCERS / RESTAURANTS / RECIPES CURATED BY PEPE SAYA PEPE MAGAZINE ISSUE #013 - MARCH 2019 - PHOTOGRAPHY BY ROB LOCKE - DESIGNED BY FOODIE DESIGN BRING YOUR SPOON BRING YOUR FORK Pepe Saya will be joining the upcoming Mayer’s Chocolate & Patisserie Showcase on Wednesday April 3rd. We will be showcasing the Pepe Saya range and the latest from our Butter from the 5th Duke. Come & see us at Doltone House - Darling Island for a demonstration by Mr & Mrs Pepe, tastings of Pepe Saya and learn about all our products on show. Mayers Chocolate & Patisserie Showcase 2019 11am - 4pm, Wednesday 3 APRIL, 2019 Doltone House - Darling Island 48 Pirrama, Ground Floor Pyrmont, NSW 2009 CLICK HERE TO Register Pastry chef & chocolatier Kirsten Tibballs will be demonstrating at the event “Crumpets by Merna” will be alongside us slathering Pepe Saya butter on her deliciously, golden handmade crumpets to fill your belly and put a smile on your dial! Here is the latest offering of Butter from the 5th Duke. 2 x 2KG box food service format, Unsalted Butter with minimum 82% butter fat. 100% Australian, made on a continuous butter churn from farm fresh cream (no culture added). Available right now from Pepe Saya Butter Co. and perfect for your cooking & baking needs, get in touch with us now for a quote. AVAILABLE NOW CLICK HERE TO BUY ONLINE Follow @PepeSaya PepeSaya.COM.AU