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The farm supports 150 caper bushes, producing about 40 grams of produce each time they are harvested, which is every five to seven days. The production of capers is very labour intensive, all the buds and berries must be hand-picked because using machinery can damage the plant and significantly decrease production. The production of the caper buds occurs on the extremities of the branches, and the way the caper bush grows, a machine would break the branch and you might not get buds on that bush for a month. The caper buds are cured in Murray salt from Mildura, Victoria, chosen for its mild taste and gentle texture, while the berries are pickled in a white wine and vinegar mixture. Capers are incredibly versatile - they can be chopped, boiled, blended, baked, whatever you want!

Contact Details

Sawmill Road, Rankins Springs NSW 2669

04 29 661 171