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Port Willunga Fine Foods

The iconic Port Willunga Jetty - By the 1860's Port Willunga was

the second largest port in South Australia and was used primarily to

transport large amounts of grain and slate. Known by some as the

coast of sorrows, the site of Port Willunga has become famous for

its notorious shipwrecks, the most legendary and well known being of

the Star of Greece, the Ida (which can sometimes be seen at low tide

in winter) and the Tempest, which in 1914 tore a hole in the middle

of the jetty.

Port Willunga and the Kaurna people - Port Willunga has always

been a significant site for the Kaurna Aboriginal people as the land

and waterways not only provided them with nourishment but carried

spiritual beliefs and dreaming stories. The aboriginal dreaming

specific to Port Willunga described the ancestral warrior and law-

giver Tjilbruke, who had stopped to mourn the death of his beloved

nephew, as he carried his body along the coast to Cape Jervis. It

tells that Tjilbruke wept tears along the shore, creating freshwater

springs. The remains of these freshwater springs can still be found

today along the Port Willunga shoreline.

Today Port Willunga beach is a popular walking, swimming, fishing,

diving and surfing site, and a place of many happy family holidays.

The shell of the old jetty remains, looking like giant burnt matchsticks,

has formed the inspiration for the Port Willunga Fine Foods logo.

Founder Trish White - Port Willunga Fine Food's master gardener,

cook and founder, grew up in New Zealand in a family dedicated to

growing their own foods and hunter gathering with the season.

My childhood was spent fishing off the local swing bridge crossing

the river with its huge mudflats, which at low tide exposed crabs for

us to chase. Or fishing for flounders at high tide with a flashlight

providing fresh sweet fish to the table, we collected pipis for bait and

tuatua, periwinkles and muscles for eating, all shellfish and all the

yummier for the searching. Ducks, quails and rabbits were a natural

part of our diet, hunting trips providing that special time in the bush.

Seasonally we picked wild blackberries, plums, crab apples, walnuts,

tamarillos, gooseberries and mushrooms, roaming over vast

distances and proudly coming home with buckets full. Feijoa was a

particular favourite and is one of Port Willunga Fine Food products

that we love to share with other family tables. We pickled and

bottled, made wine and other beverages, stored walnuts and caught

whitebait. Our orchard was a constant source of fruit, plums,

nectarines, apricots and peaches and artichokes grown in the chook

run. Baking was common place with many tins filled with biscuits,

slices and loaves.

The love story - I was first introduced to Port Willunga in the late

1970's by my future husband Andrew. We met at University, where

Andrew wasted no time introducing me to his beloved Port Willunga

where we eventually settled in. Late 1999/early 2000 I established

Regional Basket with my friend Lizzie Strachan, sharing wonderful

ideas and sending South Australian produce from small producers to

all corners of the world. Over time the love of sourcing and cooking

beautiful food won me over, and I realised it was time to start my

own food label. Andrew suggested the name and Port Willugna Fine

Foods and a name was born.

Family - As well as my team of fantastic local staff and family

helpers, discovering and sharing delicious treats is very much a

family affair. Andrew is hands on helping with the apron washing and

makes up the boxes. He's become quite the expert and although he

loves to offer advice, he is gently persuaded from not doing so xo

Hannah has been the chief art designer with her talented hand, all

the fruits and nuts have been drawn by her, we love her talent and

positive cheery input. Her husband Bryce - Port Willunga Fine Foods

poster boy he likes to wear PWFF t-shirts when he can't find

anything else clean to wear. Eve and Della "grand children" - taste

testers Little Eve and Della are our smallest taste-testers, loving the

sun-dried apple and pear for now. Just wait until they find the

toffee... Patrick is a pistachio packaging ninja. But like so many of

you, Patrick loves pistachios, so its best to keep a box aside. Sam

reckons he did his fair share in his student days, taping hundreds of

boxes together, he says the screech of the box tape machine outside

his bedroom door scarred him for life! And he won't stop telling it...I

love ya Sam x

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