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The caper patch at the end of January and the peak of the season. Our season commences at the 

beginning of December and continues until March/April each year. We pick from the same 

plant every 5-7days to harvest buds but if we miss picking the buds, they flower and once pollinated 

form the caperberry - the fruit of the plant.

 

Plants mature by year 4 and will survive 30 + years. We harvest each bud by hand in the cool of the  morning.


Once picked, the buds are washed then salted using Murray River Salt - a process which takes

 about 4 weeks then they're ready for sale.

 

Caperberries start to develop in late January and once picked are preserved in a brine for about 4 

weeks then finished in a white wine pickle.

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