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Believers in traditional food preparation, ecological farming, trade without money and living a waste-free lifestyle. | We are all about thoughtful consumerism.

We produce organic, waste-free, vegetables, fruits, flowers, pastured eggs and raw milk and provide our produce directly to people and restaurants. No middle-man.

We forage wild foods, hunt wild game and hand-milk our cow.

We make long-ferment sourdough bread, raw dairy products, natural wine, pickles and preserves.

We run workshops and dinners, consult and speak about real food, traditional ecological food-raising and pre-industrial food preparation.

We love living like this and we couldn’t imagine it any other way.

Blog summaries

Creamy nut & seed milk



Creamy nut & seed milk

A kitchen staple, that is great all year round – especially in autumn if you are harvesting your own pumpkin seeds! We have been meaning to get you guys this recipe for a while. We suggest it as an alternative to dairy milk in so many recipes (especially in our book), but have never shared the recipe for ours! So here it is.

We have made lots of variations of this, but our favourite is this almond and pumpkin seed combination (specifics in the recipe below!). But use what you have. This recipe is a super thick and creamy milk, because it’s how we like it!


Nut/seed milks are really good for you, they are high protein, filling, have heaps of vitamins and minerals, and are just a good chance to take a little break from dairy really (it’s all about balance!). 

Click here to read the full post, get the recipe and learn some fun new ideas for what to do with all that nut pulp!