Posts tagged with directfromthefarm:

Meet the Producer: Pepe Saya

We caught up with Sydney’s favourite butter producer, Pepe Saya to find out more about Pepe himself and how his passion for butter grew.

How and when did Pepe Saya begin? 

I started Pepe Saya in 2010, it came about as I was trying to save 200 litres of cream from expiring by turning it into butter… So the story goes. I managed to make some butter and took it home to my wife and Mrs. Pepe hated the stuff… The challenge was on to make A great tasting butter.

What do you enjoy the most about market days?

At the markets you get to talk and chat with the end consumer, I spend my whole week talking to industry people.

Tell us about your production techniques that make your produce so unique?

The cream arrives from the farm direct (Pasteurised at farm), is ripened for 1.5 - 2 weeks in cool-room, the cream is turned into Creme Fraiche by inoculating with a lactic culture and fermented for 20hours, an additional 1-2 weeks of ageing is allowed before Churning the creme fraiche into butter, the butter is then washed and hand kneaded until the desired consistency is achieved - packaged and sent to market immediately - we are in the business of selling fresh butter - the butter is never stored or frozen.

What’s Pepe Saya specialty? 

Go to be the butter.

If you weren’t doing what you’re currently doing, what would you be? 

Steel Smith, like my Dad!

What’s your favourite season (winter, summer, autumn, spring) and why?

Spring the flavour of spring cream is just mind blowing.

What are you famous for saying/doing amongst your friends? 

Working very long hours! I’m sure I’m know for something, but not sure what.

Favourite recipe that uses your produce

Has to be Fried Chicken, made by marinating the chicken wings in Pepe Saya buttermilk for 25 hours, straining and dusting in flour then deep frying and toss/ coat in chilli and butter.

What markets do you frequent/how can we find you?

Eveleigh, Pyrmont, North Sydney, Castlehill, Marrickville, Bondi, Canberra, Camden

Pepe Saya is also one of the local producers set up to trade directly with chefs and restaurateurs online at

Check out Pepe’s Butter Milk video featuring Alex Herbert (Bird, Cow, Fish) & Michael McEnearney (Kitchen by Mike)

Buttermilk: Made From Real Butter. from FOOD WINE DINE on Vimeo.

Pepe Saya

Email : [email protected]

Keeping it local


Friday night’s Local Produce Dinner at the Bucket List Bondi beautifully showcased some of the best produce the area has to offer. It was one of a series dinners that aims to put the spotlight back on where our food is sourced and the quality of our local farmers and producers with Head Chef Tom Walton creating a wholesome three course share-style meal.

The star of the evening was the spit roast Melanda Park free range pork served with organic winter vegetables, cauliflower puree and crushed apple sauce. Diners also enjoyed Pepe Saya cultured butter with beetroot and Willowbrae goats curd and home-made bread. And dessert was a scrumptious Koshi Hikari rice pudding using Randell Organic Rice with honeycomb, rhubarb and orange.

The homely, casual dinner welcomed diners who appreciated the freshness of locally sourced produce. “When produce is not from Coles or Woothworths it just tastes better. It tends to have a notably richer flavour” Marni, student at Sydney University. Many others loved the simplicity of the food and trying unusual vegetables varieties, like the Jerusalem artichokes for the first time.

The local produce dinners are a series of events that demonstrate the need for local farmers and producers to be better connected with chefs and restaurateurs. By chefs sourcing their produce direct from the local farmers and producers they’re able to have greater transparency over quality, and farmers and producers are able to receive fairer prices for their goods. This will happen online in the coming weeks with the launch of Food Orbit, an online market place for chefs and farmers and producers to buy and sell quality local produce. For more information, go to

Farmer’s Market Creation: Organic Pumpkin Soup

How fun are the farmers markets?! Whether your stocking up on the just-picked-produce straight from the farmers, or tucking into a tasty breakfast/brunch from of some of Sydney’s iconic chefs and restaurateurs, farmers markets really are a crowd pleaser!

But the fun doesn’t stop there. In fact, I think I have even more fun post farmers markets, when I go home and get creative with all the beautiful produce I’ve just bought.

This week, when I got home I decided to make a hearty no fuss pumpkin soup. Now I’m no chef but I reckon this was one fo the best pumpkin soups I’ve ever had (my boyfriend even said it was the best he’d ever had and that’s not the sort of thing he just says willy nilly!).

So what made it so delicious I hear you ask? Well there were a few things: the pumpkin for starters - fresh from the markets picked a day or two before by Champion’s Mountain Organics; slow roasting the pumpkin and whole cloves of garlic with olive oil, salt and peper; toasted pine nuts; and fresh good quality cottage cheese.

And the method is super easy! In a nutshell:

You’ll need:

1 x whole pumpkin

1 x onion (chopped into quarters)

4 x cloves of garlic

Olive oil (enough for baking the pumpkin)

Pine nuts (a small hand full)

1 tbsp Tahini (optional)

2-3tbsp heaped fresh good quality cottage cheese

350-600mL vegetable stock


Preheat your oven to around 170C

Chop up one whole pumpkin (you can leave the skin on and remove later) and spread out on a lightly oiled tray

Add whole cloves of garlic and onion

Drizzle with olive oil and season with salt and pepper

Bake until the pumpkin looks golden and is tender (approx. 30 mins)

Once the pumpkin has cooled (remove the skin if you left it on) add it to a large mixing bowl along with the cottage cheese, the garlic (just squeeze them out of their skin), some vegetable stock (home-made is perfect, otherwise use a good quality organic stock cube and some boiling water), and some pine nuts that have been lightly toasted (do this in a fry pan on a low heat for just a few minutes beforehand)

Start blending all these ingredients with a hand mixer/blender (or you could alternatively put into a food processor/blender) and mix until all the ingredients are combined

Add more water as you go to get your desired consistency

Add salt and pepper to taste

If you want to serve immediately then you may need to heat slightly on the stove top (or microwave), otherwise pop it in a container and you’ve got pumpkin soup for the week ready to go!

The thing I love the most about making a big patch of soup like this is using it as the base for a curry later in the week. Yes a curry! Tonight I made a pumpkin curry by adding some ginger, curry powder, tamari and vegetables such as eggplant, mushrooms and broccoli. It was gorgeous!

Make sure you take a photo of your pumpkin soup and send it in! Or if you think you have a better pumpkin soup recipe then please do share it with us all.

Happy cooking.

Photography and editorial by Melissa Foster