Producer Profiles

Third-generation farmer Tom Abbottsmith Youl is producing exceptional beef and eggs from this regenerative farm.

These exceptionally creamy cool-climate avocados have a flavour that far exceeds those grown in warmer climes.

This regenerative dairy farm producing organic dairy products recently filled their one-millionth glass bottle of milk.

Farmers Josh Tucker and Tobias Mager grow vegetables so delicious that queues form every week when they're sold at market.

These leaders in the regenerative-farming movement are making nitrate-free bacon that's the favourite of some well known food writers.

These full-flavoured, cruelty-free, organic, free-range eggs started as a school project for farmer Madelaine Scott.

The trout and Atlantic salmon at Buxton Trout and Salmon Farm are used by some of the best chefs in the Yarra Valley and savoured by seafood-loving home cooks.

A sheep farm known for their animal husbandry is producing some of the best lamb in the state.

Dairy farmer Glen Bisognin and his cheesemaker partner, Kaye Courtney, want to take it back to the old fashioned model of dairy farming where there was a dairy in every town and a cheese and butter factory in every community.

The founder of Mill Grove Dairy strictly uses a recipe and technique defined by the Dutch in the 1960s at Australia’s only gouda-dedicated cheesery.

Using high-tech instrumentation and artificial intelligence, mushroom growers near Wangaratta aim for minimum human intervention to grow gourmet mushrooms to their optimum.

From some of the oldest commercially planted olive trees in the nation comes a fine, luscious extra-virgin olive oil.