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Fiona and Matt

Phone: 0428 918 285
Farm Gate: 390 Woopen Creek Road
Mirriwinni, Tropical North Queensland

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    Blog Quote

    Your little parcel of vanilla delights arrived safely this morning. As I write these few lines, I have a freshly brewed cup of vanilla coffee beside me on my desk. It is beautiful coffee, and has a lovely, smooth flavour and texture – I love it…Thanks a million…
    Marcia (Victoria)

    Recipes Sweet

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    winter in the north with our vanilla beans

    We just love winter at Broken Nose – the aroma of vanilla beans curing in the sun; the bird life; the crisp mornings; the golden afternoons with wisps of smoke from sugar cane fires.

    It was lovely to come home to our vanilla beans after an extremely hectic weekend at South Bank, Brisbane, at the best ever, biggest ever Regional Flavours. We’ve had lots of media exposure lately through the Courier Mail and its local cousins, Cairns Post and Innisfail Advocate, a stint on Coxy (ABC 630 Brisbane) on Sunday morning and repeats on Alive and Cooking with James Reeson.

    Matt is putting his new camera to the test. Watch out for some more great pics to come. In the meantime you might like to try our PINEAPPLE UPSIDE DOWN CAKE – it’s divine!


    PINEAPPLE UPSIDE DOWN CAKE - made with Pure Vanilla Beans


    1. Heat oven to 200°C.
    2. For the glaze, melt the sugar and 100g butter in a small saucepan over medium-low heat until the mixture is bubbly. Add the vanilla seeds or extract. Pour into a greased 9"(25cm) cake pan and swirl to evenly coat the bottom. Arrange pineapple and macadamias on top of the brown sugar mixture – this will be the top of the cake.
    3. In a bowl, mix together flour, pepper, baking powder, baking soda, and salt and set aside. In another bowl, beat remaining butter and sugar with a hand mixer until fluffy. Add eggs one at a time, beating after each addition. Add sour cream, juice, and vanilla, and beat until fully mixed and smooth.
    4. Add dry ingredients, and beat until just combined. Pour batter into cake pan bake for about one hour or until golden brown.
    5. Transfer to a rack to cool for a few minutes, and then run a sharp knife around edges to separate cake from pan. Invert onto a serving plate, and let cool completely before serving - with home-made vanilla ice cream, if you like.


    100g unsalted butter
    1 cup packed dark brown sugar
    ½ cup roughly chopped macadamia nuts
    8 slices pineapple
    1 vanilla bean, or 1tsp pure vanilla extract


    1 ½ cups cake flour
    2 ½ tsp freshly ground Aussie black pepper
    ½ tsp baking powder
    ½ tsp baking soda
    pinch of salt
    150g unsalted butter
    1 cup sugar
    3 eggs
    1 cup sour cream
    3 TB fresh lime juice
    1 vanilla bean, or 1tsp pure vanilla extract

    Please share if you like this recipe.

    Don't forget to send me any of your delicious vanilla inspired recipes. Please email Fiona, Click here.
    August 30th, 2015: 9.15am
    Filed under   Beverage Recipes , News from the farm , Our Events , Recipes Savoury , Recipes Sweet

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