Regional Producers

Daylesford Organics

Brendan & Kate

Brendon Eisner and Kate Ullman have been farming organically in Muskvale (just outside Daylesford) in Victoria since moving there in the winter of 2000. six years on from buying "MuskValley Farm" which included an existing organic orchard, they are establishing themselves in the market place and "Daylesford Organics" is becoming well known for growing top quality tree ripened organic apples. Brendon and Kate believe that producing food comes with a great deal of responsibility to the consumer, to the environment and to future generations. At Daylesford Organics sustainability is much more than a buzz word; it involves the establishment and implementation of systems that add to and enhance the local environment - from the soil to plants, animals and humans. Lessons are drawn from countless disciplines both old and new including Biodynamics, Permaculture, Biological Farming, Polyface Farming, Albrecht soil science and many more.

A winner in the National Delicious Produce Awards 2010

Fernleigh Farm
Fiona Chambers

Championing the preservation of rare breeds of domestic farm livestock, Fernleigh Farm can be credited with helping keep alive endangered breeds such as the Wessex Saddleback pig, Shropshire sheep and Silver-Grey Dorking poultry - breeds on the verge of extinction. Spanning 100 acres of beautiful Victorian countryside, Fernleigh Farm is also home to three dogs, three horses, two cats and the Chambers family. Fiona nowadays runs wonderful workshops in ‘pig husbandry' and has gained notoriety as the ‘pig whisperer'

Western Plains Free Range Pork
Judy Croagh

Western Plains pigs live in a free-range environment, 150 kms west of Melbourne between Ballarat and Geelong. Every two years the entire piggery is relocated to fresh land in an adjacent location. The old site enriched with pig manure, then cropped and allowed to regenerate itself back to its natural balance. Western Plains pigs live as naturally as possible in a free-range environment. The sows live outside in small paddocks with ample shelter, water and wallows. They give birth in insulated huts and then the piglets are weaned.

Des O'Tools Honey
Des & Debi O'Tool

A family operated business since 1980, Des O'Toole Honey is a household name in the Daylesford district. The O'Toole apiaries in the Central Highlands have been known to produce eight different varieties of high quality honeys. With easy access to pastures and the Wombat State Forest, it's fair to say that the bees up here are spoilt for choice when it comes to blossoms. Depending on weather conditions, Orange Blossom, Clover and Salvation Jane honeys are produced in spring. Summer is the time for Yellow Box, Red Box, Peppermint, Messmate and Red Gum honeys. Autumn brings Stringy Bark, Grey Box and Ironbark and in winter there's Desert Banksia, Mallee, Ti Tree, Melaleuca and Manuka honeys. Des O'Toole Honey is produced as naturally as possible and the cold extraction method used in its production keeps all the goodness and flavour intact. The result of teamwork and dedication, each delectable spoonful of Des O'Toole Honey is a triumph of cooperation between the heroic bees and the skilled beekeeper.

Holy Goat Cheeses
Ann Marie Monda & Carla Meurs

Carla Meurs and Ann-Marie Monda produce organic chèvre at Sutton Grange Organic Farm. The farm is east of Castlemaine on 200 acres of rolling granite plains. With free-range access to a rich variety of native grasses, herbs and shrubs, the Sutton Grange goats produce high quality 100% Certified Organic milk. This, in turn, is made into a variety of styles of chèvre, ranging from fresh to aged and from ash-coated to natural rind. Each variety has its own distinctive flavour. Having gained experience on farms in Australia and overseas, Ann-Marie and Carla's cheese-making skills reflect their respect and care for the natural environment. With the wellbeing of the goat herd and an integrated wholistic farm management taking priority, animals and their pastures are maintained at a level of optimum health. Holy Goat Cheese is handmade to a process based on the traditional French soft curd style using slow lactic acid fermentation. The fresh, delicate curds are hand-ladled into individual moulds and allowed to drain slowly under their own weight.

A winner in the National Delicious Produce Awards 2010

Mt Franklin Organics
Florian Hofinger

Mt Franklin Organics have a special relationship with Lake House. Members of the kitchen team assist on the farm, frequently hand harvesting herbs and heirloom vegetable for our table.

Istra Smallgoods
Livio & Lydia

Istra is a peninsula off the Northern Coast line of Croatia into the Adriatic Sea. Bordering with neighbouring Italy, a Southern European, and a Southern European culture not only exists in lifestyle but also in the class of food, especially quality meats. The curing and processing of these quality pork products date back to ancestors hundreds of years ago and have been continued up until the present time. Istra Smallgoods produces a wide range of quality cured products which have been past on from generation to generation on the Jurcan family. These beautiful products include Prosciutto, Pancetta, Cappocollo, Pecenica (Cured Loin), and Salamis, just to name a few. Along with this fine produce, Istra also specializes in top of the range Bacon, Free Range Bred Hams, Kassler, Chorizo's, Gluten free Sausages and many more delicious products all made from start to finish by Istra.

Oz Eels
Ben Osborne

Owned and operated by the Osborne family, Oz eels have been exporting internationally for over five years.

Meredith Cheeses
Sandy and Julie Cameron

In 1990, Julie and Sandy Cameron established Meredith Dairy with the aim of producing world class, farmhouse Australian cheeses and premium quality sheep's milk yoghurt. Located near the small town of Meredith, the property has been in the Cameron family since 1924. Until the 1980s the 800-hectare farm produced beef, wool and prime lamb. Realising the need for diversification, Neil and June Cameron encouraged their son, Sandy, to pursue his vision of crossing their wool-producing sheep with East Frieslands. The result was the creation of a prime flock of milking ewes. While ewes lactate for only three to nine months, Sandy's skill in animal husbandry ensures a consistent milk supply throughout the year. As the pastures change with the seasons, so do the characteristics of farmhouse cheeses and the subtle variations in flavour and texture are part of their wonderful appeal.

A winner in the National Delicious Produce Awards 2010