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We’re not reinventing the wheel, just reviving the way tonic water was originally made: a syrup that you dilute and adjust to taste, infused with cinchona bark– the natural source of quinine.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!
I came to farming through a friend in Bathurst, Russell. I went to stay at his place for a while and got into growing rhubarb there. I grow naturally, allowing the rhubarb to grow at its own pace, taking care to not disturb worms where possible. I even let the mustard grass grow even though snakes like to hide in it, as it attracts the bees! Eating food as close to its natural state as possible is one of the most important things you can do for yourself, that’s why I grow the way I do. (more…)
We discovered the farm for sale in 2005 when on an Easter holiday in the Grampians. We’d been looking for a rural property that would suit our family with two young children since returning from working in South Africa for the previous five years. We thought perhaps a bed & breakfast might suit us – but ended up on a 300 acre olive grove instead! (more…)
Our philosophy is to keep everything as local as possible, from produce to printing! The chickpeas we use are grown in the Wimmera, pumpkins come from Fisher farm, we buy local garlic when in season, the onions come from Rita and Tony Faranda. (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…)
The muesli is not toasted, has no added sugar, no syrups, no juice, no added fats, no preservatives – just raw and natural. Each ingredient is selected for the important role it plays in maintaining a healthy body & mind. Our Australian organic oats are sourced from the Limestone Coast. The husks are removed and the oats steamed to 97 degrees and rolled to 0.07mm. We use them fresh without long term storage. (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…)