Our story — Meet Shannon
After 30 years in the plumbing and excavation business, I had no plans to start over. I thought I’d retire quietly with my wife, Kerry, in Mount Gambier, where we moved in 2018. But retirement didn’t sit right with me. I kept looking for a way to put my hands to work again. It wasn’t long before I started tinkering at home with projects that had nothing to do with pipes and trenches, and everything to do with making life at home more practical and enjoyable.
Back in Sydney, I’d spent my whole career solving problems. Whether it was a council job in Parramatta or a renovation in the Northern Beaches, I liked taking things apart, figuring out how they worked, and making them run better. Kerry used to joke that I couldn’t sit still for five minutes. She wasn’t wrong. But city life wore me down. By my 50s, I’d had enough of traffic, deadlines, and dealing with developers. Mount Gambier, with its fresh air and slower pace, was exactly where I needed to be.
Ashburn Goods started from a single decision: to make a gift for Kerry. It was late 2019, and I wanted to surprise her with something she’d actually use. The first thing I ever made was a small bamboo cutlery set for her to take on picnics. She loved it — and so did her friends. By 2020, I had a small setup in the shed, a few basic tools, and a handful of orders from people in town. I named the business ‘Ashburn’ after my grandfather’s farm near Bathurst, where I spent summers as a kid learning how to make things from scratch.
These days, I run Ashburn Goods full-time, working alongside a small team who help keep the wheels turning. We source materials from Australian suppliers as often as we can, like the merino wool from a mill near Launceston. My workshop’s no bigger than a double garage, but it’s enough to get the job done. Every product we sell starts here in Mount Gambier, and I’m lucky to call this home. — Shannon
— Thanks for supporting small Aussie business — Shannon, Shannon Anthony Gilcrist
Journal
Putting Our Bamboo Cutlery to the Test
A weekend camping trip on the Coorong was the perfect excuse to see how our bamboo cutlery holds up.
I’ve always loved the Coorong — the stillness, the water shifting between salt and fresh, the pelicans doing their slightly arrogant dance. This past weekend, I packed up the car for a couple of nights out there, mostly as an excuse to clear my head and test our bamboo cutlery set in a proper outdoor setting. Nothing staged, just me, a gas stove, and an ambitious menu for a solo camper.
The thing about bamboo is how sturdy it feels compared to cheap plastic camping utensils. I made a point of giving the knife a workout: slicing through a block of aged cheddar (from Robe Dairy, highly recommend) and tackling an overripe tomato that had been rolling around in the cooler. It handled both without a complaint, which is more than I can say for my chopping board.
Washing up was simple too — just a quick rinse in a bucket with a splash of biodegradable dish soap. By the end of the trip, the cutlery still looked clean and felt smooth, which was a relief. You never want material flaking off into your food, and I’ve seen that happen with some bamboo products out there. Ours held up beautifully.
One thing I’d tweak for next time is the carry pouch. It’s fine when packed into a bag, but when I left it out on the camp table, a gust of wind blew it straight into the sand. I’ve been thinking about upgrading the design with a snap closure or elastic band, something to keep it secure. It’s on the to-do list.
Back home, I gave the set a proper wash in warm soapy water and laid it out to dry. It reminded me why I started Ashburn Goods in the first place — creating things that actually work in real life. And there’s no better test than a windy weekend on the Coorong.
The Story Behind Our Merino Wool Throws
Every Merino throw we sell starts its journey on a farm not far from home here in Mount Gambier.
When I decided to make wool throws, it felt right to start local. Mount Gambier has a long history with Merino, and the farms around here produce some of the best fleece you’ll find anywhere. One family farm we work with, run by the Taylors, has been raising Merino sheep for over four generations. Their flock, just shy of 1,500 sheep, grazes on pasture that’s as lush as it is unpredictable, courtesy of our wild South Australian weather.
The wool is shorn in late October, when the days start warming up, and the fleeces are sorted on-site by hand. The Taylors’ wool consistently grades at 18-19 microns — fine enough to be soft but strong enough to last. It’s a balance that’s surprisingly difficult to get right. From there, the fleece heads to a scouring plant in Geelong for cleaning before it’s spun into yarn.
Once the yarn’s ready, it’s sent to a mill in Launceston. Small batches, nothing industrial. I wanted the throws to feel substantial — something you’d keep on the couch during winter but wouldn’t overheat under. We landed on a weave that’s heavy enough for weight but still lets air move through. Each one comes out slightly different, which is part of the charm of working with natural fibers.
I still remember visiting the Taylors’ farm for the first time, watching their dogs round up the flock and listening to those odd, low-pitched calls they use to guide the sheep. It’s not glamorous work, but there’s something steady and honest about it. I think about that every time I pull one of our throws off the loom.
If you own one of our Merino throws, you’re holding wool that’s traveled just a few hundred kilometers from paddock to final product. It’s one of the few items I sell where I know every step in its story, and I wouldn’t have it any other way.
Getting the Most Out of Your Mortar and Pestle
A mortar and pestle isn’t just for looks; here’s how to actually use one for better meals.
I’ve had people tell me they want a mortar and pestle but are afraid they won’t use it. Fair enough — it’s not something most of us grew up with. But once you get the hang of it, you’ll wonder why you ever relied on pre-minced garlic or jarred spices. The trick is remembering it’s a tool for breaking down, not just smashing things to bits.
Start with garlic. One or two cloves, a pinch of coarse salt, and give it a slow press and twist with the pestle. Within seconds, you’ll have a paste that’s infinitely stronger than anything out of a jar. The salt acts as both an abrasive and a flavor enhancer. From there, you can add chilies, herbs, olive oil — whatever suits.
Dry spices need a different approach. Toast them first in a dry skillet to release their oils, then transfer them to your mortar. Grind in circles, not up-and-down — you’ll feel the difference as the spices break down into a powder. For a simple blend, try cumin, coriander, and fennel seeds. It takes less than five minutes and will transform a curry or even a roast chook.
Cleaning’s easier than you’d think. For dry ingredients, a quick brush or wipe with a damp cloth is enough. For wet mixtures, wash with warm water and a dab of soap, but let it air dry completely before storing. Granite is porous, and you don’t want trapped moisture turning your next spice mix into a science experiment.
I’ve got a mortar and pestle permanently on the kitchen bench, and it gets used at least three times a week. It might not be the fastest tool, but it’s certainly the most satisfying. There’s something about the rhythm that makes cooking feel less like a chore and more like a kind of therapy.
Leather Work, Autumn Light, and Garden Edges
A quiet April afternoon, full of stitching, fallen leaves, and the smell of damp earth in the backyard.
The leaves have started dropping here in Mount Gambier, and the garden’s caught that auburn glow you only get in April. I spent most of today in the workroom, cutting and stitching a batch of our Sienna leather crossbody bags. It’s tedious work if you’re not in the right mood, but there’s something soothing about it too — the repetition, the soft give of the leather, the smell that lingers on your hands long after you’re done.
By lunchtime, the sun had crept far enough into the backyard to tempt me out. There’s a patch of rosemary near the back fence that’s grown wild again, and I spent twenty minutes cutting it back before realizing I’d forgotten to bring a basket. I dumped the sprigs in an old wheelbarrow instead and used a pair of pegs to keep them from blowing away in the breeze.
The leather for our Sienna bags comes from a tannery in Bendigo, one I’ve been working with since the beginning. They specialise in vegetable-tanned leather that develops a patina over time. If you’ve ever handled a well-loved bag with those darkened corners and slightly shiny handles, you’ll know what I mean. I like imagining how these bags will look a decade from now, softened and shaped by the lives they’ve been carried through.
I took a break mid-afternoon for tea and ended up sitting outside longer than planned, watching the dogs chase each other along the garden edging. It’s funny how days like these — not particularly productive, not entirely idle — always feel the most balanced in hindsight. I finished stitching the last of the bags by evening and packed them away for Monday’s courier run.
I should probably get better at splitting my time between work and the garden, but maybe this is the season for blurring those lines. Everything feels slower in autumn anyway, and I’m not in a rush to speed it up.
Customer reviews
Sarah B. — Fitzroy, VIC — 2024-03-15 — 5/5
Perfect travel companion
The Ashburn Bamboo Cutlery Set is perfect for work lunches and trips. It's lightweight and came in a handy pouch.
Tom G. — New Farm, QLD — 2024-05-20 — 5/5
Soft and warm
I bought the Merino Wool Throw Blanket, and it's the nicest blanket I've owned. It’s kept me warm through some chilly nights.
Jessica L. — Surry Hills, NSW — 2025-01-02 — 4/5
Great bag with minor flaw
The Sienna Leather Crossbody Bag is stylish and fits my essentials, but the strap feels a bit stiff at first. It’s softening over time.
Mark A. — Norwood, SA — 2024-11-18 — 5/5
A kitchen must-have
The Granite Mortar and Pestle Set works like a charm. It’s heavy and doesn’t slip while grinding spices. Highly recommend.
Emma C. — Bondi, NSW — 2024-07-08 — 5/5
Beautiful napkins
These Coastal Stripe Linen Napkins are great quality and wash well. They look lovely on the table for both casual and special occasions.
Lucy P. — St Kilda, VIC — 2024-10-12 — 4/5
Quick delivery
Ordered the Granite Mortar and Pestle Set. It arrived faster than I expected. It’s a great size for small batches but might be too small for larger amounts.
Ben T. — Hobart, TAS — 2025-02-26 — 5/5
Lovely and versatile
The Merino Wool Throw Blanket looks great on the couch and doubles as a cozy wrap when it’s cold. Shipping to Hobart was hassle-free.
Olivia R. — West End, QLD — 2024-09-30 — 4/5
Neat and functional
The Bamboo Cutlery Set is perfect for picnics. My only suggestion would be a slightly sturdier carry pouch, but overall I’m happy with it.
Returns
We offer a 30-day return window on eligible items, starting from the day your order is delivered. To qualify for a return, items must be unused, in original condition, and include all original packaging. Shipping costs on change-of-mind returns are the responsibility of the customer.
Certain products, such as those for personal use (e.g., cutlery), and gift cards, are excluded from our returns policy unless they are faulty. If you received a faulty or damaged item, please contact us at support@ashburngoods.com with your order details and photos, and we’ll assist in resolving the issue under Australian Consumer Law.
Refunds for eligible returns are processed within 5-7 business days of receiving the item back. Depending on your payment method, it may take an additional 3-5 business days for the refund to appear in your account.