pepo newsWelcome everyone to our winter newsletter. Pepo has had a great few months since our last newsletter. We were lucky enough to be featured in Landscape Outlook Magazine this season. You can find the article on our website, it gives a good summary of our design philosophy.

Recently I joined the Sydney City Farm committee. I have been following the progress of the Farm since the committee started so I am very excited to share how far they have come with you.

The design team is thrilled to see one of their gardens with cutting edge elements coming to fruition. We have been lucky enough to be working with an exceptionally skilled concreting team to create paving pads that make a difficult site beautiful and functional. Look out for next season’s newsletter to see the finished product.

Pepo is proud to be sponsoring the ‘Best Garden’ in the Randwick Council garden competition this year, good luck to all those who enter. There is also ‘Best professionally maintained garden’ division (which we are not sponsoring!). If you would like to enter your garden or would like more information contact the council or Alex in our office on 93491220.

Look out for our stand at the Randwick Eco Fair on the 18th of September at the Randwick Community Centre between 10:30am - 3:30pm. We will be displaying some of our designs and ideas. James, our Construction manager and resident chef is planning to cook up some yummy organic sausages sprinkled with our home grown herbs.

Thanks for your support

Nicola Cameron - Director Concrete paving pads throughout the garden. Find out in spring’s newsletter what the finished garden looks like..

in your garden this Winter we will...

help us help you by...•Let us know if you would like us to install something a little different this year, maybe a hanging basket or one of the featured Wooly Pockets for those bare walls or fences you look out to from your windows.

•Let us know if you would like us to aerate and feed your lawn. It is a good time of year to do so! Even if we don’t mow your lawn we are still able to help it along if you think it needs it.

Craig Cochrane- Maintenance manager

• Take the opportunity to build compost bins so that we can leave some of the garden refuse on site and use it to go back in the soil in the future.

•Shape your deciduous trees. Many of your trees have been shaped, which is essential with all the wind and rain we have had.

•Now that all those beautiful Camellias have either finished or almost finished flowering we are pruning them back and giving them a good feed so they are happy for summer and ready to flower next season.

Craig Cochrane- Maintenance manager

product - wolly pockets

recipe

Woolly Pockets are flexible, breathable, and modular gardening containers. Made from 100% recycled materials they come in two styles: those designed to be placed on horizontal surfaces, and those designed to be hung on walls for vertical gardening. We have installed some in our office and have included them in our garden plans for OOSH (After School Care for South Coogee Public). Please let us know if you would like some for outside or inside!

Simon Lloyd - Landscape Architect

Traditional French FondueINGREDIENTS300g Emmenthal cheese (hazelnut aromatic flavour) 500 g Gruyère cheese (sweet, fruity flavour) 375ml dry white wine (flavour and creates smooth consistency) 4 tablespoons Kirschwasser (Cherry Liqueur from liquor store, aids in digestion)1 tablespoon lemon juice (the acidity helps to break down cheese)1 clove garlic(for flavour)1 tablespoon cornflour (helps to bind cheese and liquid together)1 pinch nutmeg (seasoning)white pepper (seasoning, no salt required)

Method:Peel and cut the garlic clove in half and rub the inside surface of your fondue pot. After removing any rind from the cheese, roughly dice the two cheeses into small pieces approx. 0.5cm cubes. Mix cornflour and Kirschwasser together to form a paste. Heat 3/4 of the wine in your pot until warm but not boiling then add lemon juice and handfuls of the cheese 1/2 cup at a time. Stir constantly over a medium simmer until the ingredients are melted to a smooth liquid. Add the rest of the wine. Add the cornflour/kirschwasser paste to the pot and simmer a further 2 mins. Transfer pot carefully onto fondue burner to keep warm and serve immediately. Serve with crusty bread pieces but add some cruncy carrots, celery, beetroot and beans to experience cheesy winter heaven.

James Perkin - Construction supervisor

Sydney City FarmOne of the exciting things I have done over winter is to join the committee of the Sydney City Farm. The farm aims to

inspire people to make significant changes towards living a more sustainable and healthy lifestyle.

It will focus on the universal pleasures of growing, harvesting, preparing and eating food. The idea for the ‘city farm’ is to locate large expanses of organic gardens, fruit trees, and small animals within our populated city, complete with

cafés and centers for the community to gather and learn about growing their own food, saving water and climate friendly renewable technologies.

Due the hard work of a dedicated group the idea is slowly but surely coming to fruition, and they now have the support of the City of Sydney Council who is looking at appropriate sites. To learn more or become involved the website is:

www.sydneycityfarm.org

Nicola Cameron - Director

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