Every culture has a food that sparks memories, comfort and celebration. For many people across Asia and Europe, that food is the chestnut. From Hong Kong’s winter street corners to French patisseries and Italian pasta dishes, chestnuts hold a special place in kitchens around the world.
A recent feature in a Chinese online magazine, an article by Bernice Chan explored this global love of chestnuts – and we were delighted to see Chestnut Brae included in the story. The article celebrated the nut’s versatility, cultural meaning and growing importance in sustainable food systems, all themes that sit close to our hearts here on the farm. Read the full article here: https://www.scmp.com/magazines/style/lifestyle/dining/article/3333197/why-chestnut-so-versatile-used-hong-kong-street-food-french-desserts-and-pasta-sauce
When winter arrives in Hong Kong, the smell of roasted chestnuts fills the streets. Hawkers stir chestnuts through hot black pebbles in giant woks, creating a smoky aroma that draws people in. For many, this scent is the first sign of the cooler season.
Across Asia, chestnuts are used in soups and stews to add natural sweetness and warmth. Chefs in Hong Kong often pair them with chicken, ginger and Shaoxing wine for hearty Cantonese dishes.
In Europe, the chestnut takes on a different identity. It becomes purée for Mont Blanc desserts, marron glacé for festive celebrations, and flour for gluten-free cakes or pasta. Chefs see chestnuts as a bridge between savoury and sweet, offering both a creamy texture and a gentle nutty flavour.
There are eight species of chestnut trees around the world, from Asia to Europe and North America. The edible varieties sit inside spiky green husks—quite different from the poisonous horse chestnut, which grows in a smooth, warty shell and contains only one nut.
China is the world’s largest producer of chestnuts, followed by Korea and Japan. In Europe, they appear most commonly in southern countries, while in the United States their numbers fell sharply last century due to chestnut blight.
Here in Western Australia, chestnuts thrive on our hillside at Chestnut Brae. The farm’s 50-year-old European trees were planted long before we arrived in 2013, and our work today continues the legacy of chestnut growers who have cared for these trees for generations.
In the article, John shared with Bernice insight into the challenges and joys of chestnut farming in a changing climate. With 1,000 trees across our 28-hectare farm, our harvest shifts each year depending on weather patterns. A cool, balanced season can give us up to 12 tonnes of chestnuts. A hot summer may cut that dramatically.
Once harvested, we sort the chestnuts carefully by size.
The article also highlighted the wide range of products we make on the farm using our chestnuts. These include mustard, chutney, barbecue sauce, liqueur, ale and our chestnut blossom and orchard honeys. As I shared in the piece, chestnut honey carries a gentle savoury note alongside its sweetness – a flavour shaped by the biodiversity of our orchard.
Nutritionally, chestnuts are a quiet powerhouse. They’re high in vitamin C, B vitamins, potassium, iron and fibre. They’re low in fat, naturally gluten-free and full of slow-release carbohydrates. Across many cultures, they have long been valued as a stable, nourishing food that supports wellbeing.
For us, chestnuts are also at the heart of our regenerative farming practices. Their deep roots help stabilise soil, support biodiversity and reduce the need for irrigation. Their seasonal rhythm guides our work on the land, reminding us that healthy food begins with healthy ecosystems.
Reading stories like this reminds us that although every region prepares chestnuts differently, they spark the same feelings everywhere – comfort, warmth, memory and celebration.
From Hong Kong street vendors stirring hot woks, to Michelin-star chefs shaving fresh chestnuts into brown butter, to visitors walking our orchard in Nannup, this humble nut connects people across cultures, seasons and generations.
We’re proud to be part of that global story, carrying forward a tradition that is both ancient and deeply rooted in nature.
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