Our story
The land
Our farm is situated in the scenic Noosa Hinterland where we enjoy plenty of sunshine, high rainfall, and the freshest air in the world. To us, it is utter perfection!
We want to leave the land better than we found it, so we have re-established many plots of native flora around the farm.
Our respect for the land, and commitment as caretakers of it, is verified by maintaining industry best practice Hort360 Reef Certification.
The crops are grown under an environmental canopy to reduce water consumption, and state of the art systems deliver only the water and fertiliser required by each individual tree.
Successfully farming, without harm.
The people
The Yellow Silk farm is a family affair and a story that has spanned decades.
After growing mangoes in Northern Territory at scale, Haig and Anne bought the farm to retire to with a dream of regeneration. You’ll find them putting their adept farming skills to work around the farm and packing our delicious Jujubes ready for market.
Their son Boyd has spent his career cultivating mangoes, both on the farm and as an industry advisor, and also happens to be an experienced Chef. Having escaped the searing heat of commercial kitchens, he is back on the farm, enjoying some work life balance. Boyd’s understanding of the local and international culinary industry is invaluable in identifying the potential of farming Jujubes.
Uncle Brian also brings keen insights from years of farming practice and dealing in farming hardware in the Northern Territory.
And let’s not forget about Winnie. We exercise vicariously through our energetic pup – nobody knows the land quite like her.
Our varieties
The fruit
Yellow Silk Jujubes are grown under an environmental canopy which is the best natural protection from pests. It limits their exposure to chemicals, harmful rays of the sun, and it helps reduce water consumption.
Our plants have been grown from quality seeds and the integrity of our stock is managed through inhouse propagation.
With a culinary history spanning the world through both modern and ancient history, Jujubes are native to China where they have been grown for more than 4,000 years. It took until the 4th century to make it through Asia, the middle East and finally to Europe.
Jujubes are delicious fresh and are commonly dried which is when they adopt a date like consistency. Hence their other name, the Chinese date. In different parts of the world they are also candied, smoked, turned into marmalade and syrup, or fermented to produce wine and brandy.
Here’s a few of our favourite Recipes…
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Chico Jujubes
Our Chico variety is named after the town in northern California where it was developed. The round fruit profile resembles a very small apple, that turns reddish brown when ripe. It has a light, crisp texture, is sweet on the palate, and we enjoy them as fresh as they come.
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Li Jujubes
The Li variety is a larger fruit that is more oblong in shape. It has a crunchier flesh and is more akin to pear on the palete than apple. While it is considered edible when it ripens to yellowish-green, the skin will change to reddish-brown and eventually mahogany when mature.