Product Review: Forager Fruits


Forager Fruits are an exciting new range of freeze dried fruits from Tasmania. There are six different flavours to choose from so you are sure to find one you like. The packets are gluten free with no additives or added sugar.


I was fortunate enough to try all of the different flavours and my favourite by far was the plain apple followed closely by the banana. You can also buy the apple wedges infused with blackcurrant which gives them a slight purple colour and zingy flavour or infused with raspberry which have a slightly pink colour and berry flavour. The apples and bananas are easy to eat on their own or you could pack them in your lunch box for a healthy snack.


The freeze dried strawberries and crunchy dried blueberries are better to eat pre-soaked in some apple or orange juice. This will allow them rehydrate and add some complementary flavour. I enjoyed these with coconut yogurt and muesli or finely diced over chocolate ice cream. The freeze dried strawberries would be delicious dipped in chocolate to decorate a cake.


Any of the fruits could be added to homemade muffins or thrown in to smoothies to add a tasty but healthy ingredient.

The fruit used is bought directly from the farmers who grew them. They are snap frozen to preserve the maximum number of nutrients and stop the fruit from shrinking. This way of preserving the fruit allows them to have a shelf life of two years.

You can order Forager Fruits directly from their website, or ask your local supermarket to stock them.

SBS’s Gourmet Farmer returns

I’m a big fan of personal challenges, but I wonder if Matthew Evans has bitten off more than he can chew?

Matthew, with his partner Sadie and son Hedley, are now living on a small farm in Tasmania. He tries his hand at farming and experimenting with making artisanal produce. Farming for three – how hard can it be?

I can’t believe he named his pigs cassoulet and prosciutto!

Matthew starts up-scaling his farm by expanding from two pigs to 22. He sets about coming up with ways of preserving and selling the extra pork produce from more than just his market stall.  An invitation to Slow Food’s Salon in Turin affords him the opportunity to travel abroad to Italy and France.  There he learns skilled ways of preserving meat which could help him balance his ‘drought or glut’ issues.

With his good friends Nick and Ross, a new business idea is born – A Common Ground.  The aim of his new business is to travel to remote locations around Tasmania to set up a long table, and cook multiple course menus from produce sourced solely from the area.  Whether or not locals and mainlanders will travel the miles and pay the price for a genuine locavore experience is yet to be seen.

Look out for the memorable Kayak trip down the Picton River with Nick and Ross.

I’d give the farming a miss, but I’d love to make a documentary on food.

The second series of Gourmet Farmer commences Thursday 25 August at 7.30pm on SBS ONE.