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| Spud farmer |
| We take a look at the not-so-humble spud in all its wonderful varieties. |
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Once we either bought them new or dirty and old, but the variety of potatoes available today is staggering, with about 30 to choose from. Graham Liney, owner of restaurant/guest house Willow Vale Mill, near Goulburn, has been a big contributor to this remarkable trend.
Graham has been importing various strains of potato tissue for the past nine years. He imports them from Edinburgh in Scotland, and now grows around 23 different kinds.
Graham lives and grows his potatoes in Crookwell, a place where the climate is similar to that of Edinburgh's (very cold) making it a perfect growing area.
Australian potato sales are high. Over 1 million tonnes are sold each year. The most popular potatoes are the Coliban and the Sebago, which account for around eighty percent of the sales.
Graham takes responsibility for the specialist varieties, which make up ten percent of the market. He says the demand for these kinds of potatoes is growing. "Australians are noticeably becoming more 'potato literate' and differentiating between varieties for different uses. Five years ago recipes just said 'take potatoes'. I've made a conscious effort to inform publishers and press and now they say 'take King Edward for this, Pink Fir Apples for that'.
Consumers can now choose from varieties such as Pink Eye, Bintje, Purple Congo, Kipfler, Pink Fir Apples, Roseval, Charlottes, Belle de Fontenay, Nicola, Jersey Royals, Snow Gems, Deanli, Desiree and Nadine.
GRAHAM'S TIPS FOR MASHING POTATOES
Scrub potatoes clean then boil them in a pot with the skin on.
Let them cool and if you must remove the skin, pull the skin off, don't peel.
Add butter if you like and for colour they're great with carrots, spinach, parsnips or beetroot.
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More Info
Graham Liney
Willow Vale Mill
Laggan
Ph: 02 4837 3319
Fax: 02 4837 3343
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