Fields of Garlic – and lots more at Otway Fields

Driving into the Otways on the coldest day of the year so far, watching white cobweb clouds roll along the ridge, one wonders if there could be any better reason for living in a region that is blessed with four seasons.  The rain then swept like a grand curtain across the landscape but as the road wound its way through the giant gums, silence descended.  A little further on and the waft of Autumn and early Winter clearing fires materialised with smoke drifting and several small fires being managed by the rangers. 

The road then widens slightly and the sign for ‘Otway Fields’ tells me I am almost at my destination.  I turn right, a few hundred metres along the gravel road, turn left and at the end of the garden beds overlooking yet more green and yet more gardens is Ami Hillege and the kitchen of Otway Fields.    

Originally from South Africa, Ami and her husband Frans have worked in an impressive array of areas: finance, insurance, farm management, computers, and Ami’s dream job,  wholesaler.  Unafraid to take on extra study or courses to learn new skills, it was through her computer skills and as computer manager, trouble shooting for production and sales, that landed Ami in wholesaling.

“I think it takes twenty years to land your dream job,” said Ami.  “My dream job combined my hobby and interest in craft with work.  I was a wholesaler of beads and jewellery, travelling around the world to find products.”

It was also Ami’s interest in craft  — in quilting to be exact — that introduced her to the Otway region.  Ami remains a great supporter of crafts and still teaches in Colac.  

“I had a friend in Barongarook and we got to know people in the area. We came to know the region.  We knew that there was good rainfall and we had always wanted to grow our own food. We also did a course on organics. We decided that it was time to leave Melbourne and we looked around for properties in this area.  We found this place, bought it  and we named it ‘Otway Fields.”  

In ‘Otway Fields’ they inherited an organic garden complete with berries under cover.  “We had an abundance of produce from the garden- so much fruit: so we made jams,”  Ami said.  “We sold at farmers markets at first, which gave our brand exposure.  We have built and developed the business gradually.”  

A big step that added a new dimension to their business was one of Ami’s “long held but far away dreams” of turning their loggers cabin into a B & B.   The little cabin was stripped back so that only the frame and the floor remained and Frans then rebuilt it and decorated it in  “safari colours” that give a glimpse into Ami’s South African childhood palette. 

“Our aim in having a comfortable little country cabin in the Otways was to offer guests an escape into the country: to enjoy the quiet, to be able to switch off, and to sample all the local produce that this area offers.”  

Much of this includes the produce from the gardens of Otway Fields and Frans also makes the bread offered to guests.  Their busiest time is from December through February when Ami is making between five and six batches of jam each day.    

“In addition to fruit, we grow carrots, beetroot and rhubarb.  For most of the Summer if I’m not cooking I’m gardening.”  One of the most demanding parts of the business, due to the labour intensive nature of the process is ‘Otway Fields garlic’.  

“We plant, grow, weed and water the garlic and then towards the end of Summer, about three weeks before harvest we stop the watering.  We then pick it, hang it for two to three weeks to dry it off and we clean it.   We then sell it fresh, by the bulb, in plaits, at the farmers markets and we use some for black garlic.  It is the black garlic for which Otway Fields has developed a reputation. 

“Often people think that black garlic is a type of garlic,” Ami said, “but in fact, it is a method of preserving or extending the use of garlic by slow roasting.  I researched and experimented with the method which the Koreans have done for many years.  It is a lovely product but growing and harvesting garlic is also back breaking work. For this reason we have decided for the first time that this year we won’t plant garlic.  After all, the intensive ‘labour’  is provided by Frans and me.”  

For producing the black garlic products Ami slow roasts the  garlic in the wood burning oven and some she will place in the smoker.  Pounding some of the blackened garlic and then finishing with salt produces the black garlic salt, which is a more subtle flavouring.  

“But it is the black garlic that is very popular with local chefs.”  

One huge disadvantage of any writing is that I cannot do justice to the most wonderful aroma that emerged from the black garlic container when Ami lifted the lid.  It is surely a cooks perfume: wafts of caramelisation (although it is not caramelised), nicely aged balsamic vinegar, the best confit of onions, slightly burnt sugars and a smooth, steady base of roasted garlic.  It is the most delicious concoction of kitchen garden and home oven.  

Ami now concentrates on her established base of loyal customers and distributes the Otway Fields produce through a select number of like minded businesses. However,  a large amount of her time is now taken up by voluntary work associated with the Otway Harvest Trail. She had a stint of three years as secretary and is currently doing a three year stint as president while also holding responsibility for all social media. 

“But I love it,” she said.  “It is true that it takes up a lot of time but it is very satisfying and we have met some great people.  There are so many volunteers.  In the main, it is volunteers who are responsible for an enormous amount of work.  Without them I’m not sure where we would be.  We all help each other out.  For most producers across the district one of the biggest challenges is transport and logistics.  We try to help each other out by collecting and transporting things from each other if there are shared destinations but there must be a better way to do this.” 

If there is a way to solve this problem, Ami Hillege is a likely person to help find it.  

The products of Otway Fields are available from: –

Jo’s Pantry , 72, Murray Street, Colac, 3250

MidWest Meats, 438, Murray Street, Colac, 3250

Forrest General Store, 33, Grant Street, Forrest, 3236

Deans Marsh General Store, 1419, Birregurra-Deans Marsh Road, Deans Marsh, 3235

Wye River General Store, 35, Great Ocean Road, Wye River, 3234

Gorge Chocolates, 1330, Princetown Road, Corriemungle, 3268

Brewhouse,  29, great Ocean Road, Apollo Bay, 3233 

In the season you can find Otway Fields products at cellar doors:-

Dinny Goonan Winery, 880, Winchelsea-Deans Marsh Road, Bambra, 3241

Gosling Creek, 495, Muroon Road, Deans Marsh, 3235

Bellbrae Estate, 520, Great Ocean Road, Bellbrae, 3228