Our recent visit to Tassie inspired this FoodFeedBlog post on Callington Mill, the only working Georgian windmill in the Southern hemisphere.
Callington Mill Flour
It’s like a fairy tale. A working Georgian windmill in Tasmania slicing up the sky with its magnificent sails. And it’s the Baker’s secret. For bread and pastry, stone ground flour is a return to sustainable heritage produce.
Callington Mill was restored by the local Oatlands community last year and now produces wholegrain artisan flour from locally grown grain, including quinoa, malted rye and spelt.
Bakers and restaurants in the know have guarded this secret since it came into being in November. But if you’re in Hobart, pick up some at The Melville Street Farmers Market and see for yourself.