About Us

RECYCLE! When you return to us, one of our empty jars or bottles we will give you 50 cents off the purchase price of another jar or bottle! (A full one of course!)

The NEW SEASON Glenlarge garlic is being harvested now!!!  And it looks mighty GOOD!

So we’ll be back into smoking garlic bulbs and puree’d garlic, oh yes! Oh and don’t forget our fabulous Chilli sauces and now Beetroot Relish. Summer BBQ’s never tasted to good!

 We’ll have Glenlarge (of course) Mammoth Purple, Monaro Purple, Giant Russian and Italian White.

CHILLI! We’ll have what you see below and lots more. From the SUPER HOT Bhut Jolokia, Carolina Reaper, 7 pot and Scotch Bonnet to HOT Habanero, Birds Eye Jalapeño and milder Tobago Seasoning and Bishops Hat 

Oh and we’re excited to have an Australian Chilli called BRUCE and one with a very unusual ‘adult only’ shape! ;)


Andelaine Farm is on the Mid-North Coast NSW approximately half way between Kempsey and Armidale. We are growing Glenlarge garlic and an assortment of other fruit and vegetables like tomatoes (large, small, red, yellow, black or striped), chilli, ginger and tumeric. 

Depending on season we have raw and smoked garlic in plaits, individual bulbs and roasted garlic, chilli condiments, sauces and dressings. Our Glenlarge Garlic when eaten raw has quite a hot kick to start but then for a long while, leaves a mellow nutty after taste. When it is used in cooking it has a lovely nutty aroma and adds a full but mellow garlic flavour.

In 2016 you’ll find us at the Armidale farmers Markets every 1st and 3rd Sunday of the month. Visit our facebook page: https://www.facebook.com/AndelaineFarm

For more background information on Glenlarge Garlic Culitvar visit: http://www.australiangarlic.net.au/garlic/artichoke/glenlarge

The proprietors of Andelaine Farm do more than grow things, artist Kay Bridge has
some samples of her work in ‘The Studio’ and some of Felix’s woodwork can be seen in
  ‘The Workshop’

© Kay Bridge 2016