Our Story

The clay of the anthill is extremely useful in Africa, and is still used to make bricks- usually called farm bricks as they are made on the farms. Anthills were also traditionally used as the very first ovens, people would dig a hole in the bottom of an old anthill and light the fire in this hole to bake bread. My husband and I started our journey farming on a leased farm in Mkushi, Zambia and camped under the beautiful stars in the African bush. We slowly built our house from these anthill bricks.

While camping (and farming) I used to cook over an open fire. For my birthday in our second year, my husband made my “fancy” oven made out of anthill bricks on our verandah. A makeshift kitchen was formed on our verandah and I loved my new oven, no longer crouching over the fire. Our house started as a 2 room house with a verandah and each subsequent year (as each child came) we added on an extra room, and so our house grew to finally having a beautiful “inside” kitchen made out of these farm bricks - dubbed the Anthill Kitchen.

Before getting married and embarking on our dream of farming, I worked for 12 years as a chef and event planner around Europe and Africa. Using this experience I have been researching and developing new products with our farm produce.

While farming I have learnt the joy of making cheese from Jersey cows with rich creamy milk. Fallen in love with the process of creating tangy cheddars and winter blues. I have learnt to make prosciutto and salamis from our free range pigs. I have made green banana flour from our organic bananas for gluten free baking.

I have had the privilege to run the W(h)ining Wives club and hold events highlighting my products in the beautiful bush. My amazing husband always helps me, whether making a chair and tables from sand or a maize cobb wall, we have had fun!