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Oct 21 2022

What is a Food Forest by Yvonne Adams

Ever noticed the way that the sun rises and sets in a different place in winter?   Or how the shadows of trees are shorter in summertime, or the way certain species of fungus prefer to grow on exposed tree bark while others prefer damp shaded undergrowth and forest floor? If someone pointed it out, we’d probably nod in agreement.   We might even pause to appreciate the particular beauty of a flower, or the symphony of colours  in a well-kept garden. But when it comes to the intricate relationships that exist between soil,...

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NSW Government announce new rules to support agritourism

The NSW Government has announced it is making it easier for farmers to start, run and grow agritourism experiences, such as farm stays, cafes, cellar doors, retreats, roadside stalls, fruit picking and small wedding venues. They are doing this by introducing clear definitions for agritourism and simplifying planning pathways to allow these activities to happen. The reforms will help landowners build their resilience and recover faster from the pandemic and natural disasters, by providing another source of income. The changes will also support the tourism economy by tapping into the growing interest...

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Aug 20 2022

Dave & Bianca from Our Cow

Our Cow is a 100% grass fed, grass finished and organic meat delivery service, founded by Beef Cattle Farmers Dave & Bianca from Baryulgil, NSW. What started as a way of keeping their own farm afloat after drought & bushfires in 2019, has grown into a thriving business supporting hundreds of farming families, and delivering to thousands of households across Australia. Our Cow's mission is to make a change in the food system, offering a stable and consistent market for farmers away from the volatility of the saleyard, and give people...

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Jun 30 2022

Celebrating BIG for NRF’s 10 + Years!!

To celebrate our NRF ten-year milestone (which was actually last October, but hey let’s not go there…), Chef Ally from Frida’s Field stepped up to the challenge to showcase a 10 course degustation feast, which paid homage to a decade of local food trends in our region and honoured our local producers. Despite rolling local power outages early in the evening, the unflappable crew at Frida’s Field, powered only by phone light, continued to plate up and serve a feast without missing a step.   The mood was jovial and celebratory buoyed...

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