197 Almond Corner Rd, FORDS

Phone: 0429 671 804 (Kim)

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Tathra Homestead is the business, passion and lifestyle of the Darmody family. The property revolves around an olive grove, vegetable garden and our ladies, the free-range chickens. Three generations of the family are involved in all aspects of the business: from picking olives to collecting eggs, labelling dukkah to hunting for the finest tomatoes. We love our life on the western side of the Barossa Valley in our own slice of paradise.

We produce varietal extra virgin olive oil, showcasing the characteristics of the different olive varieties. Tathra Homestead is a signatory to the Australian Olive Association code of practice, known as OliveCare. This aims to guarantee the authenticity and quality of certified products and distinguish them from imported products.

Available from Barossa Farmers Market, The Co-op Foodland in Nuriootpa, the Barossa Visitor Centre or by direct order or on farmhousedirect.com.au/tathrahomestead.

MARINADE A marinade that the Darmody family uses for vegetable and haloumi skewers on the BBQ:

4 tbsp tomato sauce 2 tbsp honey 4 garlic cloves, crushed 2 tbsp Tathra Homestead Extra Virgin Olive Oil Kitchen Garden 2 tbsp soy sauce 1 tbsp wine vinegar

BANANA BREAD Hot out the oven with butter is hard to resist. We've used our 2017 Kitchen Garden extra virgin olive oil which has a fruity palate which matches well with the banana and gives a lovely moistness to the bread.

Use this easy recipe:

1 3/4 cup plain flour 3/4 cup raw sugar 1tsp baking soda 1/2tsp salt 1 cup mashed banana 2 Tathra Homestead free range eggs 1/2 cup Tathra Homestead 2017 Kitchen Garden extra virgin olive oil 1/4 cup milk 1tsp vanilla essence

1. Heat oven to 180C 2. In one bowl mix flour, sugar, baking soda and salt. 3. In a second bowl mix mashed banana, eggs, milk, olive oil and vanilla. 4. Add wet mixture into dry mixture bowl and stirring well. 5. Pour into loaf in lines with baking paper. 6. Bake for 45 minutes or until toothpick comes out clean.

Recipe modified from 'Friends of Horicon Marsh cookbook'. Baking time in our fan-forced oven, may vary in your oven.