Farm to Fridge is a community of like minded producers who are passionate about producing local and ethical food.

Burraduc Farm is nestled in the Bungwahl hinterland producing buffalo dairy products through an innovative farming model that showcases the full cycle of production - from healthy soil and nutritious pastures through to breeding and raising healthy animals.

Elena & Andre's inspiration and training come from the foothills of Vesuvio – the rich volcanic farmland of Southern Italy, where the Italian dairy buffalo is an important contributor to the Mediterranean diet.

Burraduc milk and cheeses are as fresh and pure as the grassfields, sunshine and rain of the area, reflecting sweet earthy flavours of gently changing seasons of the area.

Topi Hill Organics grow local herbs, salad and vegatables in their permaculture gardens on their farm.
Topi Hill Organics have a mixed fruit orchard and vegetable gardens which are grown on the principles of permaculture, using only organic inputs.

They also produce amazing food using local produce with big flavour.

Topi Open Range Farm is a holistically managed family farm that focuses on the humane production of wholesome food.

More than just free range, Topi is an open range farm where the animals are free to roam green open pastures, drink fresh rain water, eat plants and certified organic feed.

Born from a love of sourdough and a limited supply in the local region, Kieren and Lara Weber set out to make their own. Starting with building their own wood fired oven and studying the art of sourdough, Kieren and Lara use traditional methods and only the best organic ingredients.

Palms Artisan Bakery are dedicated to using only the best quality organic ingredients.

Long Table farm at Coomba Bay care deeply for the land, the animals raised on it, and the community that surrounds it. Their belief is that regenerative small-scale farming is an essential part of a sustainable future.

Long Table farm raises nutritious, ethically sound, and pasture raised pork, beef, lamb and other seasonal produce. The Long Table farm ethos is slow grown, unconventional farming that encourages welfare, diversity, sustainability and regeneration of the land. Family – friends – food!

Growing up on a farm in the Central Tablelands of NSW, surrounded by orchards, Sarah has always been interested in knowing where and how her food was grown. Fresh, local, sustainable and preferably organic is how Sarah likes to eat and endeavours to pass this onto her clients. She believes that food can indeed be the real medicine, to heal us and the planet.

Since her daughter was born, Sarah's interest in healing through food and lifestyle has been the driving force of her cooking style. Sarah has an interest in organic sustainable food, juicing, fasting, ancient cultures and wisdom and healing the gut with fermented foods and broths. She is currently studying Whole Food Medicine with Don Tolman via ‘UniverCity’.

With over 20 years’ experience cooking and managing restaurant kitchens, completing her formal training in 2003 at the iconic 'Bathers Pavilion' at Balmoral Beach in Sydney, Sarah travelled and worked in China and South East Asia/ Malaysia and returned to Australia to teach Commercial Cookery at TAFE before starting her own boutique catering business. More recently collaborating with her great friend and Yoga Teacher, Megan Jones to create Nourished Soul Sanctum, Wholefood & Yoga Retreats.

Sarah delights in creating bespoke menus for her clients and also making and bottling her ferments such as traditional Sauerkraut.

Nadine The Cake Queen creates, bakes and decorates delicious desserts, cakes and treats to order, using local produce when available.

With over 30 years’ experience as a Pastry Chef, Dessert Chef and Cake Artist, you are guaranteed that your dessert will be memorable for all the right reasons. When ordering with Nadine, you can look forward to treating yourself with handmade products, such as Buffalo Milk Bavarois, homemade preserves and herbal tea blends using produce from local farms and mouth-watering specials.

Everything Nadine creates for you is made with the best ingredients, original, seasonal, full of hope and love for you to enjoy.

The Gin

Created on my farm in Allworth NSW, this small batch of hand crafted gin is my homage to the tradition of gin making and the native flavours of Australia.

Native sage, myrtles and pepperberry along with our signature native sugar bag honey bestow their magic upon this gin, layering each sip with a refined local flavour.

The rare sugar bag honey is produced in small quantities by Australian native stingless bees. This inscribes a unique citrus sweetness that when distilled using a traditional copper pot still delivers a softness and depth to the gin.

Tasting Notes

On the nose you are greeted with the distinct aroma of juniper softened by the sweet scent of pink grapefruit and a lingering hint of honey.

When sipped the distinct punchy juniper notes are first and are layered with citrus from the lemon myrtle, zesty kaffir lime and grapefruit.

This is quickly followed by a savoury warmth (not heat) to the palate from the cardamom, pepper berry & native sage.

The Angelica, orris root and liquorice provide an earthy balanced undertone but it is that gorgeous grapefruit and honey that lingers on the palate and leaves you with the feeling and colours of autumn.

Naomi has always had a passion for nature and alternative/natural therapies. A simple outdoors childhood spent mostly in the country instilled a close connection and respect with nature. Finding yoga in young adulthood kept her grounded through a 20 year modelling career spent travelling and living between Australia and Europe. Studying natural therapies along the way, and becoming a remedial massage therapist, Naomi integrated essential oils and their properties into her practice. She has a strong belief that looking to nature to find remedies and using only products on the body which are pure, along with a healthy diet and lifestyle are key to wellness and peace of mind.

“I love that people are becoming aware of things they put on, and inside their body, and are wanting to go back to a more natural, simple way of doing things that are not only healthier for themselves, but also for the planet.”

Twenty years on and Naomi’s life has gone full circle as she lives yet again on a rural property surrounded by nature. Now settled, she enjoys the peace and tranquillity of her property nestled close by Seal Rocks and the Great Lakes of the Mid North Coast of NSW, with her partner and 2 children.

The Coastal Brewing Company is a family-owned microbrewery based in the coastal town of Forster, NSW. Following incorporation in 2016, premises fit-out and equipment installation in early 2017, production commenced in May 2017. Being based in Forster and part of the wonderful Barrington Coast, community is playing a big role in the brewery’s strategy and operations. For The Coastal Brewing Company, it’s all about enjoying L.I.F.E – that’s Local, Independent, Fresh, Everytime.

Using all natural ingredients on a 1,200 litre brewhouse, the brewery produces fresh, craft beer for sale in kegs to restaurants, bars, clubs and pubs. Beer is also canned onsite and sold through bottlestores, restaurants and bars. The brewery also has a Tasting Room where it offers brewery tours, beer tasting and fills ‘growlers’ and ‘squealers’ for take-away consumption. Building on its enjoying L.I.F.E focus, all of the Coastal Brewing Company beer names link to the natural beauty of the Barrington Coast area in NSW. The head brewer is David Black who has a Graduate Diploma in Brewing from Federation University. Prior to establishing the brewery he spent 25 years as a Chartered Accountant with a large accounting firm. Co-owner Helen Black has 20 years’ experience in marketing and looks after sales, customer care, all things brand, freight and distribution at the brewery.