Check out what’s new in the Food Orbit marketplace this week!

Darling Mills Farm

Growing premium quality vegetables, herbs, micro herbs and edible flowers for some of Sydney’s top restaurants

Trunkey Bacon and Pork

Beautiful free range bacon and pork products

Murray View Organics

Selling certified organic dried fruits - perfect for baking!

Orangeville Pastoral

Check out some of the amazing local & seasonal produce selling online this week!

Get your hands on the last of this seasons Jerusalem artichokes and cauliflowers from Kurrawong Organics, plus unique organic citruses from Champion’s Mountain Organics.

We also have award winning olive oil from Mudgee, goats curd from Willowbrae Chevre Cheese, wine from Bendooley Vineyard in the Southern Highlands and so much more!

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amazing blood oranges from Champion’s Mountain Organics

broad beans from Champion’s Mountain Organics

Bendooley Vineyard range from the Southern Highlands

award winning extra virgin olive oil from Lomondo Olive Oil Mudgee

Here’s three of our hottest local producers selling directly to chefs and restaurateurs this week!

(Don’t be fooled by the number 3, there are many more where they came from! Register as a buyer at foodorbit.com to see more)

Field to Feast

Farm fresh, organic (not certified) veg! Situated in Catherine Field, only one hour south west of Sydney, Field to Feast Farm is 8 acres of vegetable goodness.
Over 40 items listed in the marketplace!
Check out Field to Feast’s profile here

Farmer George Lamb

Farmer George is a family owned and operated boutique meat company that supplies premium quality free range lamb from our family farm “Meroo Hills” just outside of Mudgee, NSW.
See Farmer George’s profile here

Randall Organic Rice

Produce fresh tasty rice that is organic, chemical free and locally grown.  The rice is milled and delivered in less than 2 weeks and as a result more nutritious 
Check out Randall Organic Rice here

Remember, there are a lot more local farmers and producers where they came from! Stay tuned for next weeks hottest

FOx

Farmer George lets us in on his story as fun loving farmer, plus his take on food sustainability in Sydney restaurants. 

How and when did Farmer George begin?

I was sending lamb and beef down to Sydney for family and mates starting about 2010, but just over a year ago, we got the logo drawn up, after all my mates started calling me Farmer George! It sounded a lot better than the other nicknames I have had in the past!

Tell us about your farming/production techniques that make your produce so unique? 

We have been planned grazing since 2003 and since then we have been learning more and more how the life cycles of the animals work, and how everything relies on everything else. We now farm good soils and our by-products are good livestock.  We feel that we farm sustainably and we include profit in this, so that we can afford to farm and live, and do the right thing by the planet and its inhabitants. Our operation is run on Holistic Management guide lines, using native grasses where possible, and very little supplementary feeding.

What’s your take on food sustainability and the use of local produce in Sydney/NSW restaurants? 

Presently I think it is growing in a healthy way. I have been to one popular restaurant in Sydney where they brought the whole body of beef and cut it up to cook, which to me means they are not only using the primal cuts, but inventing ways to use the less known cuts to their customers. I get a lot of new customers saying “what do I do with this cut?” or “can I just have the racks and loins please”. We assure them that all cuts are great, and it doesn’t take long before they know how to use all the cuts and enjoy the whole body and even enjoy some lesser known cuts more.

If you weren’t doing what you’re currently doing, what would you be? 

Probably travelling around Australia and seeing this great country and staying at homesteads and B&B’s, and enjoying country hospitality!

What are you famous for amongst your friends?

I am Farmer George, that’s quirky enough!

How can we find you?

You can find me and my lamb on my website 

www.farmergeorge.com.au, www.facebook.com/FGMudgee and twitter.com/FGMudgee @FGMudgee

Farmer George is also one of the local producers set up to trade directly with chefs and restaurateurs online at foodorbit.com

Farmer George shares his favourite Honey & Rosemary Glazed Lamb Rack recipe with us

What a impressive start to the Local Produce Dinner series. On Wednesday night The Bucket List Bondi was host to over 60 guests who all enjoyed a night full of good food, good wine, and great company. It was an evening that brought together those that are eager to see a movement happen in regards to eating locally and sustainably farmed foods, from restauranteurs including Jared Ingersoll to author of “I Quit Sugar” Sarah Wilson.

“It’s amazing how many people don’t stop to think about where the food they consume comes. This is the way food is meant to be eaten - fresh, direct from the source, and served without the pretence”, Alex Adams from Secret Foodies.

The Buck List’s Head Chef, Tom Walton cooked up a delicious yet humble four course feast that was all about sharing. For Tom it was the grass fed lamb from Paddock to Plate that was the star of the show, marinated in Pepe Saya butter milk and served with golden roasted Southern Highlands Gourmet Potatoes. My personal favourite was the Heirloom apple and hazelnut crumble. Made using apples from Mr Apples in Batlow, Fourjay Farms hazelnuts and served with lavender and creme fraiche ice cream presented in a super cute glass jar. 

And lets not forget the beverages. The very unique Young Henrys brew went down a little bit too easy for some, and Tertini Wines’ 2006 Crossroads Riesling and their 2008 Pinot Noir were an absolute treat. There were however a number of other amazing producers that supplied the event with their stand out creations, all of which have been listed in some more detail below including which markets you can get along to to purchase their goodies!

A big thank you to everyone that made the event happen and for those that joined us for the first Local Produce Dinner of the series. Come down and join us for the second dinner in the series being held on 5th June at 7pm @ The Bucket List. Bookings on 02 9365 4122 or info@thebucketlistbondi.com

Photography by Kendal Walton

Food

*Pepe Saya Cultured Butter – Picton/Sydney NSW– Pierre

Harris Farm, Eveleigh markets, Pepesaya.com.au

*Mr Apples – Batlow– Peter

Eveleigh Farmers Market – Every Saturday

*Black lip Abalone- ATSSU Divers–South Coast NSW– Ryan

Joto Fresh Fish

*Scarlett Grove Olive Oil – Southern highlands – Susan

Gold Winner South Australian Olive Oil Awards– scarlettgrove.com.au

*Portland Free Range Eggs – Portland – Yvonne

Bondi Junction Farmers Market – Wed, Thurs, Fri

*Highland Organics - Organic Milk – Moss Vale – Louisa

Eveleigh Farmers Market – Every Saturday

*Willowbrae Chevre - Goats curd – Wilberforce – Karen

Eveleigh Farmers Market – Every Saturday

*The Urban Beehive – Honey – Bondi – hives across Sydney – Doug

Sydney Sustainable Markets – Every Saturday

*Field to feast Organic Veg – Catherine Field – Cath & Hapi

Bondi Beach Farmers Market – Every Saturday

*The Organic Mushroom Company – Glenbrook – John

EQ farmers markets, Eveleigh farmers markets

*Southern Highlands Gourmet Potatoes – Norm & Robyn

Eveleigh Farmers Markets – Every Saturday

*Paddock to plate – Hawkesbury lamb – Alastair

Castle Hill Markets- 2nd and 4th Saturday

*Fourjay Farms - Hazelnuts – Orange – Basil & Jean

Orange Farmers Market – 2nd Saturday

*The Farm Gate by Nashdale Fruit Co – Orange – Beau & Katie

Marrickville Organic Food & Farmers Market – Every Sunday

Drink

*Young Henrys Brewery – Newtown – Oscar

Younghenrys.com – oscar@younghenrys.com – 0406534783

*Tertini Wines – Southern Highlands – Craig

Tertiniwines.com.au – 02 4878 5213

*Beloka Sparkling Water - Kosciuszko National Park – Vanessa

Belokawater.com.au – 0416 702 100