Celebrating 10 Years of The Farm

What started a decade ago as a simple conversation around a dinner table has grown into something far greater—a living, breathing ecosystem of growers, educators, chefs, and changemakers, all united by a shared vision. 

At The Farm, we believe good food should come from a good place, and now, that plate of food can also play a part in building a better future.

Our mates at Three Blue Ducks, the onsite restaurant here at The Farm, are now serving up something pretty special: the world’s first low-emissions steak. It’s called Sea Fed Beef, and it’s a game-changer for the way we grow, eat, and think about meat.

Breaking the mold, women in farming.

At The Farm, we’re lucky to work alongside women who are shaping the future of food and farming in their own way.

With only 200 metres from seed to vase, Jess, founder of Poppy & Fern, redefines floristry with

blooms as fresh, local, and thoughtfully grown as they come—right here at The Farm.

As summer graces the Northern Rivers, it’s the perfect time to indulge in the vibrant, seasonal

produce that defines our region.

According to Katerina, the art of natural, wild fermentation is increasingly rare these days. 
Meet Katerina Lazareva, Founder of Byron Fermentary.

Meet Ryan; a chef-turned-composter who has discovered a new way to nourish the land he once cooked for.

Chris, one of the original trio behind Three Blue Ducks, shares the origin story behind how Three Blue Ducks ended up here at The Farm at Byron Bay.

A Beginner's Guide to Snakes in the Northern Rivers

The Farm implements a holistic planned grazing approach as part of our wider regenerative farm management framework. Jordy Mylrea shares what Holistic Grazing means to him.