He got the stock farm he wanted, to run a mixed beef/lamb enterprise.
But for the same price, it came with a bonus 1400 fig trees – so suddenly he was a default figger of sorts.
Mostly licorice all-sorts, because by his own admission he knew absolutely nothing about figs except he needed to learn something very quickly.
Which he promptly did, now making him one of the more entertaining agricultural artisans plying their wares at Echuca’s farmers market.
Today Sunrise Park sounds very upper crust as a fig provender, and it has a lineup to match.
From your traditional semidried figs through to preserved figs, a handmade fig mostarda and the scandalously labelled Forbidden Fig cordial.
This intensely purple product is described as rich, smooth and unforgettably fig.
“It comes from 1400 trees into one unforgettable bottle which is a celebration of our family, our land and the season which brings it all to life,” Craig says.
“Our mostarda is a traditional northern Italian sweet and spicy condiment made from figs poached in a syrup infused with mustard essential oil or mustard seeds,” he says.
“It pairs exceptionally well with aged cheeses, charcuterie, and boiled or grilled meats.”
Once inspired to go beyond the red meat racket, Craig’s imagination knew no bounds.
From figs he delved into the mystical past of ancient Mesopotamia and Persia, where peoples such as the Babylonians used date vinegar in water, and the Persian tradition of sharbat.
The word shrub itself comes from the Arabic sharab, meaning ‘to drink’.
And that’s exactly what Craig wants you to do with his seemingly endless variety of shrubs.
Traditionally, a shrub drink is a sweet-and-tart beverage made from a concentrated syrup of fresh fruit, sugar, and vinegar – often called drinking vinegar – and is typically mixed with sparkling water or used as a bright mixer in cocktails.
Long before home refrigerators, mixing fresh seasonal fruit with sugar and vinegar was a smart way to preserve produce for the off-season.
British sailors and American colonists drank shrubs for refreshment, and the vinegar helped quench thirst by stimulating saliva and in the modern era craft bartenders and home mixologists have brought shrubs back to life to add complex acidity and fresh fruit flavour to drinks.
Enter Craig and his Mrs McKenzie brand of shrubs.
“With Mrs McKenzie’s range of locally made shrubs, each product is crafted with care using fresh, regional ingredients,” Craig proudly extols.
“You should come and try a shrub drink, we have enough varieties to confuse you, but everyone is naturally refreshing and good for you,” he adds.
“These vinegar-based beverages are packed with benefits, helping to aid digestion, support gut health, and balance blood sugar – all while being a deliciously tangy and revitalising drink.”
Oh, just in case you forgot, Craig also runs Speckle Park cattle and crossbred lambs. He fancies a Speckle Park hide for his loungeroom floor, but like his figs and shrubs, they are also selling so fast he never gets the chance.
14°C