by Huon Valley
Michelle and her family left the bright lights of inner Sydney in 2007, in search of a new place to call home. There were some strict prerequisites – access to amazing food, beautiful surroundings and a great place to raise children. The Huon Valley was a perfect fit.
“I moved to Tasmania to pursue a career in food, the Huon has allowed that dream to flourish with its outstanding produce and the passionate people who produce it.”
Now working freelance within the food industry, there is always an interesting project that Michelle is working on. It could be food styling for a magazine photoshoot, organising a pickling day with Gourmet Farmer Matthew Evans at Fat Pig Farm or helping out her friend Asher Gilding’s new venture, The Port Cygnet diner.
If variety is the spice of life, then Michelle’s life is flavoursome.
A Table in The Orchard
Soon after settling into their beautiful old weatherboard farmhouse, Michelle started an online blog to help document her transition to the Huon Valley. Stories of gardening, cooking, foraging and exploring with her family.
“I loved the creative outlet it provided and gave me the opportunity to hone my photography and writing skills.”
After many years of documenting her life in the Huon, an amazing opportunity came right out of the blue that helped bring Michelle’s journey to life.
“The head of publishing from Random House called one day and said they loved my blog and would like to turn it into a book, 2 years later “A Table in the Orchard” was born! A memoir with recipes and photos from our life in the Huon Valley. It’s been an incredible experience.”
What attracted you to the Huon?
“The potatoes! Well, actually it was the apple sheds nestled right alongside the winding roads of the valley. I’d never seen such gorgeous rustic buildings, so honest and simple in their design, but built to last. I think these historic treasures are unique to the Huon”
Can you share with us a trade secret?
“I believe the secret to the perfect apple crumble is to be generous with the butter and cook the topping on a baking tray first, till it’s all crunchy and delicious, then generously pile onto cooked fruit.”
Do yourself a favour and check out Michelle on Instagram.
I don’t think I would have done as many amazing things if I wasn’t so inspired by the beautiful surroundings and magnificent produce.
- Michelle Crawford