Nourishing Our Community
– Eat Well, Be Well –
* WE ARE OPEN
Georgie & James
partners in culinary crime
Do you ever wonder where your food comes from? Well in this case, you’re looking at them.
Refugees of the city life, these wayward millennials sought the sandy shores of Byron Bay for a more natural lifestyle.
We love this neck of the woods for being a foodie wonderland. We love the passion, the vision, and of course, the taste.
Inspired by those around us and visionaries from afar, we climbed aboard the wagon with a dream to produce wholesome food that restores the land.
“Imagine if we could eat every meal knowing these few simple things:
What it is we’re eating. Where it came from. How it found its way to our table. And what it really cost.
If that was the reality, then every meal would have the potential to be a perfect meal. We would not need to go hunting for our connection to our food and the web of life that produces it.
We would no longer need any reminding that we eat by the grace of nature, not industry, and that what we’re eating is never anything more or less than the body of the world.
I don’t want to have to forage every meal. Most people don’t want to learn to garden or hunt. But we can change the way we make and get our food so that it becomes food again—something that feeds our bodies and our souls.
Imagine it: Every meal would connect us to the joy of living and the wonder of nature. Every meal would be like saying grace”
Michael Pollan, The Omnivore’s Dilemma
We have carefully selected our producers, ensuring the cleanest, most nutritous and sustainably grown food for your plate!
Seeds & nuts don’t want to be digested! They come packed in their protective state, waiting for a good soaking (aka. activating). This is the difference between a dormant seed, and one primed to grow!
herbs & Spices
No wonder they boast the most flavour in the plant kingdom! Herbs & spices contain potent molecules that tickle your body’s pathways in so many health-promoting and delicious ways.
Would you like to hear about our ideas on a sustainable food system?
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