When You Realise You're Already Living the Dream

Left - A basket of freshly picked peaches from the orchard + Right - Peach Frangipane Pie

Growing a dream - planting, picking, Baking.

This weekend we baked an apple pie and a peach frangipane tart using fruit from our orchard.

It was one of those quiet moments that made me pause.

Forest was running through the garden with a basket in his hands collecting apples from the trees. We brought them inside, used the old apple corer that spins the peel off in one long ribbon, chopped them up and baked a pie.

Later I made a rustic peach frangipane tart with the peaches we had picked earlier.

And somewhere in the middle of all that I realised something.

Ten years ago this was the life we were hoping to create.

Table of Contents

We harvested 30-40 kg from one apple tree this year!

Leaving North Queensland to find a seasonal life

When my daughter was two we left North Queensland in search of something different.

We wanted seasons.
Space to grow food.
Fruit trees and gardens.
A slower rhythm of living.

Our path took us from Sydney to Brogo and eventually to where we live now on the Far South Coast.

At the time I didn’t know exactly how we would build that life. I just had a clear picture in my mind.

Fruit trees.

Kids picking berries.
Cooking together with produce from the garden.

And this weekend, standing in the kitchen with bowls of apples and peaches, I realised that vision had quietly become our everyday life.

Aug 21 - it all started with a roll of black plastic (to kill the grass) and 5 years later it’s a lush orchard and veggie garden.

Why having a vision matters

Something I’ve been reflecting on lately is the difference between how I approach dreams in my personal life compared with my work.

With the orchard and our home life I had a strong picture of what I wanted, but I didn’t obsess over the exact steps to get there.

I just kept moving in that direction.

With work I often get stuck thinking about the how.

How will it happen?
What if I make the wrong decision?
What if it doesn’t work?

And that thinking can sometimes stop me from taking action at all.

It’s a good reminder to myself that sometimes the most important thing is simply having a clear direction.

Left - Fig tree when first planted (Dec 22) + Right - Fig and apple trees - 3 metres tall now (March 26)

Remembering to notice the moment

One thing I’m not very good at is stopping to acknowledge when something has actually worked.

I tend to reach a milestone and immediately move the goalposts.

This weekend felt like a reminder to pause for a moment and appreciate where we are.

Because sometimes the life you imagined years ago is already quietly unfolding around you.

Documenting the process - no surprise a photography related tip

Something that helps me recognise progress is documenting projects as they happen.

I keep folders of photos called things like:

• Making the orchard

• House garden beginnings

• Building the greenhouse

Looking back at those photos reminds me where we started.

It’s easy to only see what still needs doing, but seeing how far we’ve come always gives me energy to keep going.

Peach Frangipane Tart (with fresh orchard fruit)

Pastry (sweet or savoury)

Ingredients

• 200 g flour (I like wholewheat, but any flour works)

• 100 g very cold butter, cubed

• 40 g sugar (omit for savoury pastry)

• 50 g cold water

Method

1. Add the flour, butter and sugar (if making the sweet version) to a food processor or Thermomix.

2. Pulse briefly until the butter is broken into small pieces. Do not over mix.

3. Add the cold water and pulse just until the dough comes together.

4. Wrap the dough and rest in the fridge for 30 minutes.

5. Remove and roll out to your preferred thickness.

Frangipane base

Ingredients

• 100 g almonds

• 50 g coconut sugar

• 30 grams butter

• 1 egg

Method

Blend all ingredients together in a food processor or Thermomix until smooth.

Assemble the tart

1. Roll the pastry into a rough circle.

2. Spread the frangipane base over the pastry, leaving about 3 cm around the edge.

3. Slice 3–4 fresh peaches (or other stone fruit) and arrange on top.

4. Sprinkle with 1 tablespoon coconut sugar.

5. Fold the pastry edges inward to create a rustic border.

Egg wash

Whisk together:

• 1 egg

• ¼ cup milk

Brush around the pastry edges.

Bake in a fan-forced oven at 170°C for 30–40 minutes, until golden.

Serve warm with cream or yoghurt.

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Thanks so much for taking the time to read,

Honey xx

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Growing Food, Patience, and Orchard Life, Frequently Asked Questions

• How long does it take for fruit trees to start producing fruit?

  Many fruit trees begin producing fruit within three to five years after planting, depending on the variety and growing conditions. Apples, peaches, and plums can establish fairly quickly if they are planted in good soil and receive regular care, sunlight, and water.

• What fruit can you use in a frangipane tart?

  Frangipane pairs beautifully with most fruits. Stone fruits such as peaches, apricots, plums, and nectarines work especially well, but apples, pears, and berries can also be used. The almond flavour of the frangipane complements both sweet and slightly tart fruit.

• Can you freeze homemade pastry dough?

  Yes. Pastry dough freezes very well. Wrap it tightly in baking paper or plastic wrap and store it in the freezer for up to three months. When you’re ready to use it, thaw the dough overnight in the fridge before rolling it out.

• What is frangipane made from?

  What is frangipane made from?

  Frangipane is a classic almond filling used in French baking. It is typically made from ground almonds, sugar, butter, and eggs, which are blended into a soft paste and spread inside pastries or tarts before baking.

• Why does growing your own food feel so rewarding?

  Growing food connects you directly to the seasons and the process of nurturing something over time. There’s something deeply satisfying about harvesting fruit you planted years earlier and turning it into something simple in the kitchen. It slows things down and reminds you how much patience and care go into the food we eat.