Recipe by: Annie Smithers, Trentham

We’re not all as fortunate as Annie to have a selection of heirloom tomatoes in our garden.  While you are here why not seek out Mt Franklin Organics instead? Well known for his heirloom tomatoes and pumpkins, Florian Hofinger of Mt Franklin Organics also supplies a good variety of other seasonal vegetables, herbs and berries. You can find Florian at Daylesford, Trentham and Kyneton farmers’ markets.

Extra virgin olive oil
1 clove garlic, thinly sliced
150g cherry, yellow pear or other small tomatoes
100g spaghettini
5 basil leaves
Salt flakes and black pepper
Shaved Parmesan, to serve


  • Bring a medium saucepan of salted water to the boil.
  • Meanwhile, warm some oil in a heavy-bottomed saucepan over low heat, add the garlic and cook slowly. While the garlic is ‘melting’, cut the tomatoes in half and add them to the garlic. Increase the heat to release the liquid form the tomatoes, then turn it down to a simmer.
  • The saucepan of water should now be boiling. Add the spaghettini and cook until al dente.
  • By the time the pasta is done, the sauce should have a nice viscosity to it. Add the basil leaves and season to taste with salt and pepper.
  • Tip the pasta into a bowl, then top with the sauce, a good sprinkling of Parmesan and a final grinding of pepper.

Mt. Franklin Organics won the Hepburn Shire Sustainability Award in 2012. The entire property is solar powered, with no cool room. Florian picks and delivers his produce on the same day, ensuring maximum freshness, flavour and texture. With his main customer base within 25km of the farm, he keeps his carbon footprint and transport costs to a minimum. He has also planted over 1000 native trees on the property, creating a flourishing biodiversity.