Ian and Kim Massingham from Eungai Creek Buffalo started their journey into farming 10 years ago after a trip to Italy when they came across the beautiful majestic buffalo.
Returning to Australia Mrs Massingham said they had a crazy idea to purchase a buffalo to milk, which then turned into a herd of 11.
“With no previous experience in farming it has been a memorable journey and continues to this day,” she said.
From purchasing 11 buffalo and living in North West Sydney on very small acreage, they now have more than 90 head and are situated on the beautiful Mid North Coast of NSW on 300 acres.
For more than 40 years their farm has implemented bio-dynamic practises. This allows them to have strict control over the quality of their products and ensures a long-term business plan is sustainable
Unlike a conventional dairy, they leave the calves on the Buffalo cows and only milk in the mornings, this means that mum looks after her calf with no assistance.
“This leaving us with less quantity milk than a conventional way of dairying but leaves us feeling better about the whole process,” she said.
Mrs Massingham said the benefits of Buffalo Milk included; Buffalo milk can offer a real alternative for people suffering from cow’s milk intolerance mainly due to its natural 100 per cent A2 Protein structure.
Buffalo milk is also creamy (8 per cent fats) white colour with nutritional benefits: it is a rich source of Riboflavin and vitamins B12, A and C.
In fact, she said it had almost double the Vitamin C and almost double the Calcium, with half the cholesterol and three times more antioxidants than cow’s milk.
They have built a cheese processing facility with a cafe attached on the farm and are open to the public Wednesday through to Sunday from 10am to 3pm for lunch or just a visit and Friday, Saturday nights for dinner.
The farm produces a variety of cheeses, yogurts and gelato all made from Buffalo milk, which are available from the farm or from local farmers markets on the Mid North Coast.
Some cheeses produced; Labna, Quark, Mozzarella, Feta, Persian Feta, Halloumi, Pecorino, Parmesan.
The bull calves are grown out to 18-24 months old and are processed for the meat to be sold or a dish created in the farm cafe
Buffalo meat is very low in fat and high in protein and iron.
The menu at the cafe comprises of a variety of dishes all made from either buffalo milk or meat.
Some of the dishes; Buffalo Steak, Buffalo burgers, Buffo Bucco (Osso Bucco), Buff Satay, Buff Rendang Curry, Buffalo Lasagne, Grilled Halloumi Stack, Stuffed Mushrooms with Persian Feta, Mozzarella wrapped with prosciutto and lots more.
“So to sum up if it wasn’t for these beautiful buffalo all of the above would not be happening and we would still be in the grindstone working for whatever the reason working is, instead we have a beautiful farm with lovely animals and a lot of work to keep it all in harmony,” she said.
Eungai Creek Buffalo Grilled Halloumi Stack recipe
- 1 x Eggplant
- 1 x Zucchini
- 1 x Capsicum (Red or Green)
- 2 x Asparagus spears
- 2 x Slices Buffalo Halloumi
Slice eggplant, zucchini and capsicum in large pieces and grill until lightly coloured.
Marinade with Italian herbs, garlic and olive oil overnight. Marinade asparagus with olive oil and salt, then grill until lightly coloured each side.
Grill Buffalo halloumi each side.
Lightly warm other vegetables then layer all vegetables in your preferred order followed by Buffalo halloumi on top.
Finally drizzle with fresh lime juice. It can be served as is or on a bed of fresh green salad.