Bangalow Farm is located just outside the Bangalow township and has the typical red
volcanic soil that makes farming such a pleasure in the Northern Rivers.
Pineapple and potatoes were part of the crop rotation when Michael and Cornelia Burless
bought the land and these crops continue to be planted as well as other root vegetables
such as sweet potatoes, Jerusalem artichokes and yacon. An extensive market garden has
since been planted and an orchard added.
Not everyone is aware that growing pineapples is a big commitment and requires
dedication, as they take two years to mature. Cornelia believes however that the Northern
Rivers has the perfect climate for this fabulous fruit. ‘They are a wonderful crop, the further
north you grow them, the sweeter they become. I think they taste perfect grown here as
their sweetness retains a hint of moreish tartness.’ Plus we grow according to organic
principles so that has to be better for you.
Cornelia now runs the farm, in loving memory of her husband.
Here’s a lovely recipe from Veet’s Vegan Cooking School (https://www.veets.com.au/) to celebrate pineapples.
Caribbean Pineapple Salad with Mango Dressing from Veet’s Vegan Cuisine
1 block of tempeh or tofu cut into cubes
2 tsp smoked paprika
1⁄4 tsp cinnamon
1⁄4 tsp ground ginger
1 tsp salt
Ground pepper
2 tbsp sunflower oil
1 cup rice crumbs
1 tsp chilli powder (optional)
1 mango
Juice of 1 lime
1 clove cooked or raw garlic
1⁄2 red capsicum sliced
2 potatoes diced and boiled in salted water
1 cob corn
4 thick slices of pineapple
1 small cos lettuce
1. Mix 1 tsp smoked paprika with the cinnamon, ginger, 1⁄2 tsp salt, ground
pepper, 1⁄2 tsp chilli powder and 1 tbsp oil. Mix together in a bowl then add the
tofu or tempeh and coat with the mixture.
2. Place the rice crumbs in a bowl and add the tofu or tempeh and coat with rice
crumbs. Fry the tofu or tempeh in the remaining sunflower oil until crisp.
3. In another frying pan, add the cob of corn and pineapple slices and cook until
nice and brown, turning the pineapple slices over once and the corn until all
sides are done. Next cut the corn into wheels and cut up the pineapple removing
the core.
4. To make the mango sauce, place the mango, lime juice, garlic clove, 1⁄2 tsp salt
and 1⁄2 tsp chilli powder in a blender and blend until smooth.
5. Place the cos lettuce leaves in a big bowl then add the potato, capsicum, corn
and pineapple. Serve with mango sauce.
