Standing at Basecamp, looking up at Everest

We’ve got big plans for this place! Sometimes it’s hard to believe that we’re actually here striving to make it happen. We’ve dreamt about doing it ever since living in London in 2008, where we lapped up Michael Pollan’s books and Hugh Fernley-Whittingstall’s River Cottage program and were so excited by how much more established organics and the notion of provenance were. It’s been a long road getting here. Our vision has grown and solidified along the way (as we’ve come in contact with more and more exciting, progressive ideas about the potential for food and farming to have a positive impact). And it’s only the beginning. Luckily it’s a life-long project that we can dedicate ourselves to and just keep soldiering on with! So where are we up to? We have a beautiful architecturally-designed plan for our restaurant space - a simple, rustic, modern interpretation of an Australian country shed. Our Development Application to build this space on the farm has been approved by council and we’re going through the arduous task of getting the construction certificates. We’ve got our basic whole-farm plan done - the north-facing hillside will be a syntropic orchard, the north-eastern upper-flats will be a syntropic market garden, we’ll start the silvopasture on the north-eastern lower-flats and spread it out gradually, and we’ll conduct native forest regeneration along the riverbanks and gullies. We’re building a micro-house and once it’s ready will start looking for a live-in market gardener to help us get the garden going. We’re getting more and more efficient at cell-grazing our herd of 90 Angus-Wagyu cattle and actively managing our pastures. And we still go gah-gah when we have new baby calves and lambs! It’s exciting and busy times. We’ve got so much more to do, which can feel pretty overwhelming at times, but we wouldn’t have it any other way!

Jeanie Wylie