Fresh back from a day of cherry picking (yes, I did that) in a beautiful part of the country called Young. I felt three things: happy, refreshed and stupidly full (pick one, eat one right?!). No matter that it was a balmy 35 degrees outside and a bucketful of cherries seemed to get heavier by the second. Armed with sunscreen and an iron will, no cherry tree would get the better of me and an hour and a half later, I think we were rewarded handsomely.
Today I thought I'd share with you a little clip I stumbled upon. It's produced by The Field Institute, the foodie group who publish Field Guides to Local Produce as well as the Locavore Edition. Now, in collaboration with Palate magazine they're branching out with The Farm. This is an exciting project launching in Byron Bay in the new year. Owner Will Cotterill and Mark LaBrooy (the latter a chef from Three Blue Ducks) are working together to open a farm shop and restaurant, taking the very best from what's grown on the acreage. With a tinkering soundtrack by Eleven Magpies and images of pristine farm land - it's enough to make you want to pack up and go.
A quick glance on their website and you can see that their vision is rather an ambitious one - a restaurant for close to 100, macadamia and avocado orchards, hundreds of chickens, a piggery, apiaries and a cheese processing plant are just the beginning. For those looking for a tree change, The Farm is a great place to start and draw inspiration. Following in the steps of Rohan Anderson (Whole Larder Love), Rodney Dunn (The Agrarian Kitchen) and Matthew Evans (Gourmet Farmer) The Farm is championing local produce and all its perks. Now we have something to experience for ourselves, and right on our doorstep. Cheers to that.
Thanks for reading and Merry Christmas!