The Ruefleur Orchard

The balmy days of autumn are the perfect time to visit the Dandenong Ranges when the mountains are cloaked in red and gold leaves. It is also chestnut season and what better time to visit our orchard in beautiful Olinda, just under an hour's drive east of Melbourne.

Chestnuts in this region, the southern highlands of Victoria, are harvested in April and May and the high rainfall and rich, fertile mountain soil ensures high quality produce. Our orchard has 100 mature grafted European chestnut trees (Castanea Sativa), the main varieties being Purton's Pride, Red Spanish and Black Beauty. The chestnut belongs to the Fagaceae family, along with oak and beech trees

The orchard is located 5kms from the Silvan Reservoir Park (BBQ/picnic facilities) and only minutes from the Olinda tourist precinct with its many cafes, restaurants and unique shops, as well as being a 35 minute drive from the renowned Yarra Valley wineries. Why not spend a day or weekend exploring the many delights of the region or stay at one of the many excellent Bed & Breakfast establishments?

Why buy from us?

Quality

The best chestnuts are sold directly from the orchard. Our chestnuts are high quality and flavoursome and free from pests and diseases.

Freshness

Our fresh chestnuts are promptly harvested and correctly refrigerated at 0°C to maintain maximum freshness.

No sprays

Our produce is pesticide and fungicide free.

Value

Deal directly with the grower and know that the chestnuts you buy will be of superior quality to anything you might buy in a supermarket.

Reputation

At Ruefleur Chestnuts the produce you receive matters to us.

"VERSATILE CHESTNUTS...FOOD FOR THE BODY & SOUL"

Member of Chestnuts Australia Inc

Chestnut trees can grow very large (20 metres or more) and the chestnuts are produced once a year in autumn. They are contained inside a prickly husk called a burr. Once ripe, the burr splits open allowing the chestnuts to fall to the ground.

Chestnut burrs & nuts

Chestnut catkins (flowers) before the burrs form

Ripe chestnuts in their prickly burr. The nuts & burr drop from the tree onto the ground for gathering.

Chestnut Know-how

Chestnuts have a thin brown inner skin (pellicle) in a hard shiny brown outside shell. Once cooked their creamy-white flesh is similar in texture to a roast potato with a delicate, sweetish, nutty flavour.

Storage

Chestnuts are a fresh food product rather than a 'true' nut, so buy smooth, firm nuts and store them in the fridge in a partially closed container to maintain optimum freshness and firmness. Left at room temperature, chestnuts quickly dehydrate and become soft, thus losing flavour and texture.

Preparation

Lie chestnut on its flat side and cut/score them vertically through the outside skin to prevent them exploding during cooking.

Boiling/steaming for soup, stuffing, puree

In a large saucepan, cover raw cut  nuts with cold water and bring to boil. Simmer 20-30 minutes till soft and shells open.

Remove saucepan of cooked chestnuts from heat and remove nuts from hot water one by one and strip off both outer shell and pellicle. Keeping nuts hot makes peeling easier.

BBQ, Roast or Bake

Place prepared raw nuts on baking tray in preheated oven and cook at 200^oC or on a barbeque grill (medium heat) for 20-25 minutes or until shells are dark and split and flesh is soft, turning over every 15 minutes. Serve plain or with butter and salt.

Microwave

Place a single layer of raw scored nuts in a covered container.  Cook uncovered on High/100% for 2-3 minutes or until flesh is soft.

Stir-fry

Add cooked and peeled nuts at the end of stir-fry and heat through. If using raw nuts, peel off shell, chop and cook with other vegetables.

Note

1kg of fresh chestnuts yields approx 600g of peeled chestnuts.