Ash and Matt planted their first Market Garden together while living in a worn-out bus near Nimbin in the Byron Bay hinterland. Following organic farming principles, they hand-cleared two acres of overgrown farmland. After this mammoth task, they focused on raising free range chickens and pigs and growing a wide range of fruits and vegetables. They crafted the best Northern Rivers produce into dips, pickles, fermentations, sauces and spreads for sale at the local markets.
Wanting to expand their paddock to plate business, they took over a pecan farm and café in the nearby pristine Eltham Valley. The farm has a majestic orchard of 300 pecan trees, plenty of pastures for their free-range chickens and pigs, a vegetable garden and sweet-scented native flora for their honey bees.
They continue to follow organic farming principles as well as ethical and sustainable farming practices. The pecan orchard is managed biologically, without pesticides, and with a focus on natural fertilisation and soil management. Areas of the farm are undergoing bush regeneration. Leftovers from biannual pecan harvests are fed to their happy and healthy pigs and they rotate their animals regularly to ensure they have fresh pastures to forage. The farm harnesses solar power and Matt and Ash are working towards the farm becoming carbon positive.
From their farmhouse kitchen, Matt and Ash continue to create recipes using their home-grown pecans and local produce. They want their customers to taste the quality of ingredients and spoonful of love they put into their delicious paddock to plate products.