Look up the name Tammi Jonas and her bio says she’s a ‘farmer, meatsmith, activist, doctor (of philosophy), mother, grandmother, wife, daughter, sister, friend, and cultural commentator with a penchant for food and community…’
It adds that she’s also president of the Australian Food Sovereignty Alliance (AFSA), ‘promoting everyone’s right to access nutritious and culturally appropriate food grown in ethical and ecologically sound ways, and our right to democratically determine our own food systems.’
With a bio like this, we love that Tammi – who owns and operates Jonai farm in Eganstown near Daylesford with her family – is also a long-time customer of Mount Zero, and we’re thrilled to feature her as our Mount Zero Hero this month!
“I discovered Mount Zero before we bought the farm,” she says, “about 20 years ago.”
The pork and beef farmer uses our Pink Lake Salt for Jonai Farm’s bacon, ham, sausages and in curing and has “used the salt from day one,” she adds.
Going through 20kgs every six months, Tammi loves our Pink Lake Salt’s complex flavour. "I really value the connection Mount Zero has with the Indigenous people there on Country," she adds.
Tammi is sharing her fennel sausage recipe with us, highlighting our salt and Arbequina Extra Virgin Olive Oil.
The beauty of this recipe is its versatility. “If you don’t have the kit to stuff these beautiful sausages into casings, then make a beautiful mince to toss through a freshly made pasta – orecchiette or fettuccine are my go-to for this. Add some lemon, white wine, chilli flakes and a splash of one of Mount Zero’s excellent range of olive oils and you have a meal,” she says.
Tammi adds the key to a good sausage mix is “fresh herbs, Mount Zero Pink Lake Salt and an equivalent volume of freshly cracked black pepper, as well as garlic and wine, and of course, fennel seeds.”
She has harvested her own fennel seed for the first time this year. “I have a year’s worth of fennel,” she says, “harvested, cured and dried, it’s so sweet! I can’t wait to put it in our sausages.”
Of course, there’s no expectation to grow your own fennel – good quality seeds from your local grocer will be perfect.
At home, when she’s not cooking in animal fat – a natural by-product of the farm – Tammi uses our olive oil. “I normally have the Frantoio in the kitchen, and recently tried the Arbequina. I hadn’t had it before and it’s beautiful. We grow our own garlic and make aioli once or twice a week using the olive oil.”
To find out more about Tammi’s work and to enjoy the produce from the farm:
Australian Food Sovereignty Alliance
https://afsa.org.au
Community-supported Agriculture
https://jonaifarms.com.au/csa
The farm (and a link to buy her book, 'Eat Like The Jonai')
https://jonaifarms.com.au/#jonaifarms
The Fast Five with Tammi Jonas
1. If you weren’t working as a farmer, what would you be doing?
There’s nothing else I’d be doing; it’s not an option.
2. Last place you dined out?
Bar Merenda in Daylesford, they put their money where their mouth is.
They actually turn up for local producers, the food is superb and ambience to die for.
3. What's your favourite Melbourne restaurant?
La Pinta in Reservoir; Adam [the chef] is another one who walks the talk and supports local producers on his menu.
4. Favourite season/s of the year for produce?
Autumn, it’s harvest and preserving time!
5. Do you have any special projects scheduled for this year or beyond?
The major project is to finish the micro-abattoir with 15 other farmers in meat collective – we want to offer safe and alternative slaughter options for our community and beyond.
To find out more about the micro-abattoir: https://jonaifarms.com.au/abattoir
By Hilary McNevin