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Victoria
Australia

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.

Events

We love what we do and would love to share it with you.


We approach education in many ways and would love to come to your home, farm, business or event to run a workshop, consult with you to help you achieve your goals or speak.
We love travelling and we love to trade, so especially if these apply - please do get in touch.

WHAT WE LOVE TO TEACH

- The creation and maintenance of sustainable, closed-loop farming systems and intensively productive food gardens.

- All the ways you can reduce your waste and live/operate your business in a truly sustainable way.

- Our experience of trading without money and the impact this has had on our life.

- And of course how to make all kinds of traditional, wholesome foods from natural, seasonal ingredients such as pickles and preserves, cheeses and long-fermented sourdough breads.

- And we can work with you to fashion an event based around all of the about and more.


So if you'd like to work together on a workshop, consultation or speaking event please don't hesitate to get in contact

 

Workshop ideas.


The aim of our workshops is to empower. We really love the experience of running workshops so if you'd like to discuss us coming and running a workshop with you and/or your business in private, take a look at the workshops below for ideas and then get in touch.

YEAR-ROUND BACKYARD HARVEST

8-14 PEOPLE // 8 HOURS

A one-day workshop focused on transforming your backyard into a useable, productive ecosystem able to provide incredible homegrown veggies all the year round.

Using the Grown & Gathered garden as a model, we will prepare a backyard sized plot from scratch, with a focus on year round production.

You will learn:
- Home composting systems
- Simple and effective irrigation systems
- Raising successful seedlings
- Seasonal growing (what to plant when)
- Companion planting
- Year round production of a backyard “farm”

Take home:
- Information summary of workshop information
- Some seeds to get you started

Workshop runs from 9am – 5pm with lunch and tea breaks.

PICKLING & PRESERVING

8-14 PEOPLE // 8 HOURS

A one-day workshop focused on preserving your harvest for when you need it.

Using produce from the Grown & Gathered farm, we will preserve and pickle (ferment) using what we have, with a focus on low or no sugar content and local sourcing of ingredients (if you can’t grow them yourselves).

You will learn:
- What is in season when?
- Fermenting vs. Preservation with heat: why and which to chose when
- How to make the most of “what you’ve got” in your garden
- Preservation with heat techniques: pasata, jam and a vegetable pickle
- Fermenting: Dill pickles, kimchi and sauerkraut

Take home:
- One fermented pickle and one preserve from the farm
- Information summary of workshop information

Workshop runs from 9am – 5pm with lunch and tea breaks.

SOURDOUGH & DAIRY

8-14 PEOPLE // 8 HOURS

A one-day workshop celebrating real food.

You will learn:
- How to source bulk, local grains and mill your own flour
- How to make both GF and whole wheat long-ferment sourdough bread
- How to make cultured butter
- How to make yoghurt
- How to make naturally cultured quark and feta cheeses
*Where possible all dairy lessons will be demonstrated using raw milk straight from Peaches the cow.

Take home:
- Summary of information covered in the workshop
- A product from the day’s makings

Workshop runs from 9am – 5pm with lunch and tea breaks.