Sophie's cracking ideas at Coaldale Walnut farm

THE Coaldale walnut orchard is taking the popular nuts to the next level by pickling and producing oil and flour.

Sophie Illic’s family first planted the Richmond walnut orchard in the ’90s.

“Back then, it was in a joint partnership with what was then Webster Walnuts,” Ms Illic said. “Before that, it was just sheep and a bit of cropping.”

When Ms Illic’s parents first bought the property, she said it was “essentially a blank slate”.

“They both grew up in Sydney, and didn’t really love Sydney, and came down here on a contract,” she said.

“Dad got a job down here and they thought they’d just stay for two years.

“But like many people, they fell in love with the place and really wanted a rural lifestyle.

“And so the opportunity to farm in a joint venture meant that they had the support and the knowhow provided as they were learning.”

Growing up, though, Ms Illic had no interest in being a part of the walnut farm.

“I studied business at UTas and then went off and worked in government and the private sector, doing corporate communications in Canberra and Adelaide,” she said.

“I had kids and thought it would be nice to come back to Tassie to be closer to my parents.

“Mum and dad were talking about retirement, and, at the same time, my husband and I were talking about moving down here.

“And over the course of probably five years, this idea that just came out of nowhere became more and more real.”

Ms Illic said that the walnut farm itself was small.

“Our business growth is coming through value adding with our pickle walnuts but also working with other growers in the valley to process and sell their products.”

The idea for pickled walnuts was from Ms Illic’s parents.

“They made a little batch in the kitchen, and it got bigger from there,” she said.

“They started giving them to family and friends, and eventually it became a commercial product – it just grew a little bit every year.

“And now we make about 15,000 jars a year and we send them to Sydney, Melbourne and Brisbane through distributors.

“They end up in some top restaurants in those cities.”

With the pickled walnuts being a big part of the business, Ms Illic said Coaldale would launch new products this year.

“We’ve sent away our first batch of walnuts to be pressed for oil, so we will be launching walnut oil sometime this year,” she said.

“And when you press nuts for oil, you also end up with flour, so we will have walnut flour as well.

“It’s a really great high-protein, gluten-free baking product.”

Ms Illic said the reputation of Tasmanian walnuts was strong.

“Tassie walnuts are renowned for their excellent flavour because we have that longer, cooler growing season,” she said.

“I think Tasmanian-grown walnuts are a sought-after product.

“But the availability of Tassie-grown walnuts is shrinking a little bit at the moment with Stahmann Webster’s property on the East Coast sold and being converted to a vineyard.

“Unfortunately, that sees a little less tasty product on the market.

“But there is still a core cohort of walnut growers throughout the state that will continue producing great walnuts.”

Coaldale Walnut products can be ordered online or purchased at selected Tasmanian grocers.