Author Archives: slowfood melbourne

We purchased the farm in 1976, inspired to do something on the land by Louis Bromfield’s book Malabar Farm. I was introduced to blueberry farming at a public meeting in Warragul hosted by the Department of Agriculture where the findings of an overseas research trip into the fruit’s potential in Australia were presented. In 1979 we obtained 600 of the first plants to be released to growers to Australia. (more…)

We have an 80 hectare olive grove that was planted in the ’40s and ’50s. We started farming in the early nineties, a strong contrast to our previous lives in Melbourne working in health (Jane) and the public sector (Neil). We were struck by the beauty of the area and keen to farm biodynamically. (more…)

We’ve always kept a garden at home for ourselves – in fact we moved from Essendon to Keilor in order to have more space for chickens and a larger garden. We started growing things that we missed from Italy when we first came to Australia, but now we like to try growing everything, to see whether it will produce for us. Growing food is natural for us; our families in Italy did it and we can really taste the difference between the food we grow and what you can buy. (more…)

My father started in biodynamics in 1965 – I was born into farming! Our farm is in Kyabram in the Goulburn Valley. Being in northern Victoria offers the benefit of lots of heat in the summer, which lends itself to a long season for tomatoes, melons and sweet potatoes to name just a few of our summer produce items. (more…)

My grandfather, Hermann Schulz founded the first organic farmhouse cheesery in Australia and my father Michael is a dairy farmer. I was born into organic farming – it is all I know. We are one of the (if not) the first organic dairy farms in Australia. After high school, I worked in the cheese factory to save for an overseas trip which led to an interest in cheesemaking. After working in various cheeseries around Victoria, and experimenting alongside my grandfather with milk cream and cheese, the idea was born to restart the family cheesery. By the time I was 21 I had my own factory on my parents’ farm. (more…)

We are a family run artisan pasta business. We make everything by hand using traditional techniques and our Italian family’s recipes. This is how my family has been making pasta, lasagnes and pizzas for years. It’s a dying art that we want to preserve. (more…)

Rodney grew up on a cattle farm, but diversified into beekeeping in his early twenties. Now bees take up most of his time. Sons Don & Greg also work full time in the apiary, at markets and preparing our honey for sale. We are located in North East Victoria – as beekeepers this provides a great range of landscape and bush to keep our bees healthy. Our bees are located in natural bush sites anywhere from the Murray to the Mountains depending on what plants or trees are flowering in any given area. (more…)