Author Archives: Redleaf Farm

What a long night Whiskey and I have had. She has delivered 11 strong beautiful pups. 9 male, 2 female. They are adorable! Contact katrina@redleaf-farm.com if you are interested in a male pup – most are taken already!

The magnificent Guinness has been busy with Whiskey, and is soon to become a father! Here is Sapphire giving Guinness a snuggle at the front door – such a loving, gentle, giant scruff. If you adore Irish Wolfhounds and would like to be on the list for a pup, let me know at katrina@redleaf-farm.com

This magnificent Satin Bowerbird found his was into my living room and was frantically admiring himself in the mirror above the mantlepiece. I approached slowly and picked him up gently to take him outside. He stayed sitting on my finger for several minutes – enough for me to reach the phone from my pocket andContinue reading “Blue Satin”

Sunny days and some rain have greened things up beautifully around Redleaf Farm. There are blossoms, daffodills, new lambs and naughty piglets everywhere, and a feisty goose is nesting by the front door – beware visitors! I caught this little fellow having a chat this afternoon… he’ll be looking good for early December Xmas partying!

There is a lovely feature on Redleaf Farm in December 2013 Highlife magazine… read about us, and see some lovely farm pics, here. HIGHLIFE RedLeaf

There are Redleaf lambs ready to go. You’ll get a whole lamb, in a box, butchered to your request… a basic order comprises a few trays of loin chops, a few trays of cutlets (or a few racks), a couple of trays of chops, a couple of neck chops, 2 legs, 2 shoulders (usually de-boned),Continue reading “Fancy a lamb roast?”

Our latest litter of piglets are gorgeous – 10 saddlebacks running around the hay shed causing mischief. Here they are enjoying some bread and vegies! They are cute now, but in about 10 weeks they will be suckling pork on the menu of some of the finest restaurants! In the highlands it can be foundContinue reading “More Piglets!”

It has been raining. A lot. Yesterday Sam decided to tie the pirate ship together by the creek in case the water level reached it’s bows… he neglected to then tie it on to something. Luckily it snagged on a branch which prevented it from floating away completely. A couple of the chairs on higherContinue reading “The big wet”

Earlier this week we had a film crew shooting a final ‘casting episode’ with Chef Colin Fassnidge of the Four in Hand Hotel. Colin and Sam caught and cooked a suckling pig, with each sharing wisdom about various aspects of the process in between the catching and the cooking. It was a fun day, andContinue reading “Discovery…”