North Coast Local Land Services
Brunswick Valley Landcare and The Farm Byron Bay are collaborating to plant over 2000 trees along the eastern headwaters of Simpsons Creek, Ewingsdale.
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Qantas Inflight Magazine
Once a haven for hippies, Byron Bay has been reborn as a foodie destination. Returning ex-resident David Leser embarks on a tasting tour more sinful than spiritual.
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Pebbles and Pomegranate Seeds
With a few weeks of the school holidays left, you may be scratching around trying to find things to do with the kids. If you are anywhere within driving distance of Byron Bay (even if it takes a few hours), I have the answer… you need to visit The Farm.
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Citizens of the world
It seems odd that we as a society now fetishise the quaint charm of rural farming. Sometimes we get a little Hameau de la Reine vibe (Marie Antoinette’s little rural town she built to ‘play’ farm peasant back in 1783) the way restaurants are incorporating herb gardens and live animals into their dining experiences (to almost staggering levels of success). Embracing the grit and the smell of livestock, it seems customers are loving getting their hands a little bit dirty when it comes to fine food.
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Country Style Magazine
The boys behind Sydney’s Three Blue Ducks invite us to their new place on a farm near Byron Bay for a laid-back Christmas lunch… To read the full article, grab a copy of this months Country Style magazine.
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Indulge Magazine
As you head south from Brisbane to Byron Bay, the last turn off the highway is a hard turn east, where depending on the time of year, you may be caught for hours trying to make the last few kilometres to the beach lovers’ mecca.Right there, just after the turn off, there now lies a thriving foodie community called The Farm, perfectly positioned for those looking for a long lazy lunch rather than rush the last leg to Byron.
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Get Forked and Fly
I just can’t wait any longer.
You see when the front gate at The Farm in Byron Bay swung open a little more than six months ago I decided to wait for the dust to settle on the car park, so to speak, before highlighting the newcomer on my blog. I thought I would wait until the initial convoy of curious locals, destination day-trippers and Byron beach holidaymakers who were descending on The Farm in droves had slowed down somewhat – and left me a parking space up front – before taking a closer look at the project.
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Cathay Pacific (Inflight Discovery Magazine)
Mark Jones tells a tale of yabbies, surfies, pipis, greenies, maccas, farmers, grog and paleo fiends.
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The Australian
ASTRID McCormack often has a laugh about how taken aback people are when they arrive at her tiny restaurant, Fleet. Like Fleet, The Farm has redefined regional food tourism in this state, with hundreds of visitors arriving daily to spread out over the sprawling property, admiring the livestock on-site, in some cases picking the vegetables that spring from the ruddy earth here, and eating great food that pours forth from the kitchen like the tide.
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Things We See Magazine
Walking into The Farm on Ewingsdale Road at the entrance of Byron Bay, I am not only hit with the rich, aromatic smell of roasting garlic, but a welcoming sense of community.
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Echonet Daily
Byron Bay is in the grip of a gratitude pandemic as the region’s residents prepare to celebrate World Gratitude Day. To raise awareness of the occasion, The Farm Byron Bay has built a ‘gratitude bench’. Uplift Connect has been filming locals coming and sitting on the bench and taking about what they’re grateful for.
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The Starfish
We’ve all visited the intersection of Overwhelmed Avenue and Stressed-Out Boulevard, and when I recently found myself at this hazardous crossing I began to plot my escape. But with scores of resort options available to one seeking refuge from the pressures of Real Life, where to turn? A friend suggested I spend a few hours at a blissful haven called The Farm, in Byron Bay in far northern NSW.
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The Daily Telegraph
The Farm houses a collection of micro businesses on a 32ha working farm which uses sustainable practices. Heritage-breed pigs, Scottish Highland cattle and chickens roam freely and are used for meat and eggs in the on-site Three Blue Ducks restaurant, cafe and produce store. Ingredients are also sourced from nearby farms.
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Monocle Magazine
Surprise is on the menu this month with coffee from a hole-in-the-wall in New Zealand and a restaurant, shop and gallery popping up in an old newsroom in Madrid. We also sup cider in the Big Apple and break ground in Byron Bay’s growing food scene. Join us on our worldwide tour of where is best to eat.
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The Daily Telegraph
The Farm is not simply the location for the north-coast outpost of Three Blue Ducks, the popular Bronte restaurant. The brainchild of Emma and Tom Lane is much more than that. “It’s all about growing a community and small businesses,” Tom says. “We develop the portal and allow them to come and start their business.”
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Getaway - NBN
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Milkwood
Farmer Cass is an example of how Permaculture Design Training (and a whole lotta gumption) can lead from a career in pet minding to full-time organic farmer.
We caught up with her recently to chat about her journey…
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The Australian
This is how it should be in paradise: chilled but efficient staff, big flavours from local produce, and cool, impossibly healthy company. This rural outlet of a famous beachside Sydney restaurant hits all the right notes.
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Sydney Weekender
Byron Bay has a farm eieio. And on that farm they have animals, farm tours, restaurants, yoga and more! The Farm Byron Bay is about getting back to traditional ways of growing food. Say hello to their animals like chickens and pigs or go for a stroll past paddocks. You might recognise their restaurant from their Sydney sister, it’s Three Blue Ducks. They’re plating up meals like sesame crusted kingfish with chinese broccoli and caramelised chilli. You can also learn to make bread or grow flowers plus join a Milkwood Permaculture course. The Farm Byron Bay is a beautiful spot to meditate and you can do that with Yoga at The Farm.
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Voyeur Magazine
Reality television shows such as MasterChef have revived the humble home-cooked meal, and there’s no reason why ingredients can’t be homegrown, too. Here are the farmers, restaurateurs and chefs bringing paddock-to-plate eating a whole new level.
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