by Paul Yates | Apr 17, 2020 | News & Media, Uncategorized
May 2012I have milked my first salmon! That’s the correct word for harvesting eggs, or roe, from salmon, and it’s not nearly as hard as milking cows or goats. I was at Yarra Valley Caviar (which is technically in Upper Goulburn, rather than the Yarra...
by Paul Yates | Apr 17, 2020 | Uncategorized
Yarra Valley Caviar launches premium line of virgin roe By enzoYarra Valley Caviar is for the first time launching a premium line of roe from young salmon, who have never been milked before, as part of its 2012 caviar harvest. At just three years old, the caviar from...
by Paul Yates | Apr 17, 2020 | Uncategorized
EXTRA VIRGIN ROE Monday, 21 May 2012 12:45Yarra Valley Caviar with another first.A premium line of roe from young salmon that have never been milked before is being launched as part of Yarra Valley Caviar’s 2012 harvest. At just three years old, the caviar from...
by Paul Yates | Apr 17, 2020 | Uncategorized
The Hamper Leanne Tolra The ingredient Yarra Valley Salmon has released an “Autumn Harvest” caviar range from its previously unmilked three-year-old salmon for a limited season. The plump, vivid-orange roe undergoes minimal cleaning and pasteurising before...
by Paul Yates | Apr 17, 2020 | Uncategorized
Yarra Valley Caviar by CHRISTINE SALINS on MAY 27, 2012I’ve had a lot of ‘wow’ moments during my food-writing career but this would have to be up there with the best. I now know how to milk salmon! Although the blokes working at Yarra Valley Caviar...
by Paul Yates | Apr 17, 2020 | Uncategorized
Lastest Tasty Bits http://eatdrinkandbekerry.blogspot.com.au/2012/06/latest-tasty-bits.html
