Belleview Farm

05/10/2024

To Our Valued Belleview Farm Customers,

We want to take a moment to thank everyone who supports our farm and respects the hard work we put into providing fresh, local eggs. Your continued loyalty is truly appreciated by our family.

Recently, we’ve noticed some instances of eggs being taken without payment. We want to remind everyone that this is considered theft, and our farm is monitored by CCTV cameras. We kindly ask that all customers remember to pay for their eggs, as we rely on your honesty to continue supplying eggs to our community.

We are grateful for your understanding and ask for your continued support

With thanks,
The Belleview Farm Family

08/12/2022

Our Christmas Yarra Valley Farmers Market is just over a week away on Sunday 18 December from 9am to 1:30pm held on the beautiful grounds at Punt Road Wines

Join in all the fun of a traditional local farmers market held all year round with nothing but fresh produce and quality products made here in the Yarra Valley.

We will have free parking, live music, complimentary visitor shuttle bus from the overflow carpark, free entry and lots of wonderful stallholders for your pre-Christmas shopping!

Belleview Farm

06/11/2022

11/08/2022

21/04/2022

𝗦𝗮𝘃𝗲-𝗺𝗲-𝗮-𝗽𝗶𝗲𝗰𝗲 𝗤𝘂𝗶𝗰𝗵𝗲! 🥚
This scrumptious quiche by Nadine Smith is perfect for this cooler Autumn weather. Grab eggs from Belleview Farm, veggies from Faranda Farms & Ritas Sicilian Preserves and Thriving Foods Farm, cream from Lard Ass and smoked fish from Bellarine Smokehouse this Saturday.

𝗤𝘂𝗶𝗰𝗵𝗲 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 🐟
1 tsp extra virgin olive oil (evoo)
150g broccoli, finely chopped
1 red onion, finely chopped
Small bunch of flat leaf parsley, roughly chopped
Sea salt & freshly ground pepper
125ml pouring cream
125ml milk
4 eggs, lightly beaten
20g parmesan, grated, plus extra for topping
350g hot smoked trout, flaked, skin & bones discarded

𝗖𝗵𝗲𝗲𝘀𝘆 𝗽𝗮𝘀𝘁𝗿𝘆 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 🧀
300g spelt or wheat flour
1 tsp sea salt flakes
150g unsalted butter, roughly cubed & chilled 60g sharp aged cheddar, grated 40g parmesan, grated
1 egg

𝗠𝗲𝘁𝗵𝗼𝗱 🥣
Make the pastry by placing all ingredients in a food processor and pulse until rough dough is formed. Be careful not to overwork it. Wrap and refrigerate.

Preheat oven to 180C and lightly grease a 20cm spring form tin. Grate chilled pastry onto a board then press the gratings into the base and sides of the tin checking to there are no holes. Don't be fussy - it doesn't need to be perfect. Line the pastry with non-stick baking paper, leaving an overhang and half fill with baking weights or uncooked beans or rice. Place on a tray and bake for 30 mins, remove the paper and weights, cooking for a further 10 mins. The pastry should no longer be opaque but not browned either.

While the pastry is cooking, heat a non-stick pan on medium heat, add EVOO and gently fry broccoli for 4 mins. Remove from heat. Stir red onion, parsley, salt and pepper in a small saucepan, heat together with the cream & milk until close to boil. Gently pour over the lightly beaten eggs, adding the parmesan and stir to combine.👌

Add the broccoli to the pastry case, pour over the egg and top with trout and parmesan. Return to the oven and cook for another 40 mins. Allow quiche to stand for 15 mins before serving.

Enjoy!