Written & Photographed by Selina Ferrais
I remember as a child, an overly zealous Italian aunt presented to me, with her gappy tooth grin my first strawberry. Not to be overly dramatic as such, but my tentative nibble of this shiny red morsel altered the axis of my then six-year-old reality.
As the years passed, strawberries became somewhat of a “special” occasion symbol in our family. If I saw a gleaming punnet of strawberries standing to attention and commanding its own fridge-shelf space, I knew things of the grandiose-kind were imminent. In stealth mode, many futile attempts were executed to sneak a single strawberry from that punnet and rearrange to give the illusion none-the-wiser – but mum aways knew. Cries would ring out, heard across the neighbourhood, “if I don’t count 11 strawberries in that punnet … watch out!”
From OK to gourmet, these berries (incidentally strawberries are not actually a berry, but that’s not what you folks are here for), would take pride of place on the dining room table tumbling from fresh cream atop my aunt’s pavlova, or delicately arranged and standing to attention on Nonna’s sponge cake. But the real event was the Fragole all’ aceto balsamico – wild strawberries macerated in lemon juice, sugar, and balsamic vinegar – a true revelation of sorts and quite special!
So, what makes this delightful little fruit conjure up feelings alluding to luxury and special occasions? From the tennis-whites, achievement-laden, who’s-who in society of England Summer Wimbledon Tennis, to our own iconic Ekka Strawberry Ice Cream Cone. Or picture the super romantic partnership of strawberries and champagne or chocolate dipped strawberries for those Bougie dinners. It is perhaps these privileged associations that keep strawberries in the upper echelon regions of the fruit world!
It was most definitely, a “little bit special” to recently visit the real-life farmgate food experience lovingly created by Tina and Bruce McPherson – Tinaberries. Behind manicured hedged boundaries on Zink’s Road Elliot Heads, you’ll turn into a crop lined drive and instantly feel that this particular farmgate experience is sprinkled with a luxurious indulgence. From manicured gardens, life-sized yard games, a working windmill, and an Instagram worthy repurposed “shed” space, this gloriously simple farmgate has turned into a must-stop destination for foodies and travellers alike.
“We wanted to create an experience for people who want to know where their food comes from, but in an environment that offers a little more of a refined setting” says owner Tina.
Although strawberries are the hero of this tale, expect to enjoy special guest appearances from dragonfruit, passionfruit, mangoes, and macadamias, all grown on the farm and used to craft gourmet products onsite. Visitors gather armfuls of passionfruit butter, strawberry jam, bags of honey roasted macadamias and quite frankly the nuttiest and fruitiest toasted muesli I have ever laid eyes on. …. But what I am here for is something I consider far more magnificent. The homemade ice-cream, of which Tina’s husband Bruce, is somewhat the Willy Wonka mastermind flavour creator.
I am alerted to the McPherson family favourite – the Humdinger. With macadamias, honey and spices it’s a standout flavour winning combo that is both light and creamy yet decadent and luxurious. Aside from using the freshest produce available, what makes Tinaberries ice-cream so special? Ask Rebecca, the team’s ice-cream maker and she will reply simply “love”. Available in cones, cups and takeaway tubs, the ice-cream is a must try.
Open all year round to get your hands on a veritable plethora of gourmet goodies as well as ice-cream, Tinaberries offers a “pick you own” strawberry experience during peak strawberry season. Check website and socials for the most accurate and up-to-date details.
Instagram and Facebook: @tinaberries.strawberries
Location: 15 Zinks Road, Elliott Heads, Bundaberg 4670
Tinaberries Mess
- Crush a base of ready-made meringues (most supermarkets sell these) onto a serving board or into individual glamorous glasses
- Layer on Tinaberries ice-cream
- Next layer add roughly chopped Tinaberries strawberries and passionfruit pulp
- Add another layer of crushed meringue, followed by more ice-cream and another layer of berries and passionfruit pulp
- Top with mountainous lashings of whipped fresh cream
- Decorate with dollops of Tinaberries Passionfruit Butter
- Sprinkle with Tinaberries Macadamia Sprinkles