A HUGE crowd turned up to Tom Scott and Denise Kent's property on Eukey Rd for the last Border Landcare Organic Group meeting of 2013.
The event saw the best turnout of the year, to learn all about fermented sourdough bread-making and espaliered apples.
Part of the attraction may have been the homemade pizza or possibly the organic mallow lamb sausages which were also on offer, proving that you can do more with a large bread-making oven than just make bread.
The morning started with Tom giving a brief history of the property which has undergone many changes since first built by Dr Cilento.
However, Dr Cilento would surely approve of the changes made by the couple, that all contribute to a healthy and sustainable lifestyle.
Tom described in detail his bread-making process and also the large bread oven which he has had built big enough to bake 30 loaves at once. The bread is made after the flour (organic and freshly ground) is fermented before baking.
Tom baked that morning and there were plenty of takers - donations go to a charity for single mothers in Uganda.
Denise Kent then talked about her espaliered apple trees, which quickly become highly productive, and a about her gardening methods. Her minimal mulch system may not work for everyone but no one could argue about the end result.