We’ve been on our farm in Werribee South since 1953. This farm – its our living, and the living for our four kids.We farm about 40-45 We grow lots of Mediterranean vegetables: broccoli, artichokes, kale, tomatoes, zucchini, eggplant, cauliflowers, chillies, lettuce, silverbeet, pumpkins … a bit of everything. We also grow some Sicilian things like sinipa, cardoons. Rita makes preserves and crumbed artichokes too.
Tony & Rita Faranda
Flemington, Veg Out (St Kilda), Collingwood Children’s Farm
The farmers’ markets really help us. When we sell to the wholesale market, its the middle man that makes the money.
We began the Bundarra Farm in 2009, with pig production kicking off in 2011. We now produce fresh free range pork cuts (nose-to-tail); nitrate free smoked and fresh small goods including ham, bacon and air-dried European salumi; as well as French charcuterie.
Lauren is a 6th generation farmer and committed to true free range practices. Our farm is based on ethical, low stress animal management. Pigs are given the space and environment they require in a natural environment. Growing pigs this way is the backbone of our business. It ensures the highest quality meat and is the only way we foresee a future for sustainable animal consumption.
Royal Melbourne Fine Food Awards 2012 Champion Pork Product, Royal Melbourne Fine Food Awards 2014 Gold Medal for Little Smoked Ham and Silver Medal for Smoked Bacon, Royal Melbourne Fine Food Awards 2015 Silver Medal for Lonza. Delicious. Produce Awards Finalist 2012, 2014, 2015. Named in top 5 of 2015 Top 30 Australian Producers. (Fairfax accolade)
We are located in a dry, temperate to Mediterranean climate on the Murray River. We have very hot summers and very cold winters with severe frosts. Our farm is mostly dryland farming so we manage our on-ground feed according to the seasons. In summer we usually have no green pasture unless there are freak summer rains. Our pigs are a true example of the effect of terroir. We think the sweetness of the meat is influenced by their meat-free diets and exposure to heavy clay loam soils high in natural minerals. We do not overstock our paddocks and manage our growth according to demand and the environment.
The farmers markets are the best platform for consumers to connect with farmers they can trust, who take extra care with their animals and produce to ensure ethical food choices can be made. It is also a direct way to support farming families like ours, by produce receiving the price that it is truly valued at.
We started the business in 2009 and make seasonally inspired dips, soups, aiolis and salad dressings. We’re all about keeping the miles low and the integrity of the food high. Seeing a fundamental shift in communities regarding healthy eating and support for local farmers, producers and business, which in turn supporting a healthy local economy and a healthy community – these things are important to us.
Coming from a chef background, good food is a massive part of my life. Pairing that with the wonderful opportunity to live in Daylesford, Central Victoria, surrounded by some of the best produce in Victoria, we are a little spoiled for choice, which really helps us follow our food philosophy. As well as keeping the miles low and the integrity of the food high, we advocate local farms, farmers’ markets and foraged food.
Our business grew out of a love for artisan products – and a distaste of over-sugared commercial tonic water!
We’re not reinventing the wheel, just reviving the way tonic water was originally made: a syrup that you dilute and adjust to taste, infused with cinchona bark– the natural source of quinine. This is the defining ingredient of tonic water.
Using the bark imparts a uniquely bitter flavour and distinctive colour to our syrup, and it has been widely used for various medicinal/ health benefits. Made in Melbourne, other key ingredients are the local lemons, limes and oranges we buy from fellow stallholders such as Go Just Nuts, Storm Haven Limes and Howell Farm. If diluted at our recommended ratio, the resulting tonic water is around one third less sugar than mainstream commercial brands. Less sugar = less hangover!
Our farm is based in Yarra Glen. All our mushrooms are chemical free. We grow them all, except the pine mushrooms which are harvested. My partner has been growing mushrooms since we met; I followed him.
Mushrooms have been shown to have great medical benefits, with high antioxidants and immune system benefits. (more…)
David’s family have been farming at ‘Belmont’ for over 100 years. David’s father was very forward thinking and at odds with the farming practices of his peers at the time he converted the farm to biodynamics in the early 80s. ‘Belmont’ is acclaimed as a showpiece of biodynamic farming in action as David and Andrew continue with the farming legacy of their father.
In 1986 we bought our farm & moved a revegetation nursery with us to set up a demonstration tree farm to encourage farmers to grow trees on farms. We also sold all sorts of fruit bearing plants. From the powerhouse of the nursery, we established 20 acres of mixed fruit & nut orchards, along with extensive tree belts & woodlots.
Angelica Organic Farm is an expression of our passion for high quality, ethically produced, richly flavoured, seasonal foods, naturally & sustainably grown, largely by hand, with personal care. (more…)
We grow an extensive range of certified organic herbs and vegetables, including heritage varieties.
Located at Bellellen on the eastern slopes of the Grampians, we are in an area that is traditionally a non-horticultural area. This can produce challenges so we try to grow varieties that cope well with the local conditions. Our farm is a family property – Rod was born into a conventional mixed, broad acre, farming family and adapted to certified organic horticulture in the mid nineties, continually trialling and modifying crops to suit seasonal and market conditions. (more…)