Exploring our region’s creativity and innovation in the face of global challenges through our stories


Pasture Cropping Field Day in Huntly

On Wednesday, July 13th, 2022, 42 landholders came together in Huntly Memorial Hall to hear from the venerated farming expert, Colin Seis, at the Managing Pastures: Multi – Species Cropping Field Day. Some of the key messages in the discussion were about improving soil health using grazing animals, utilising multiple plants in a pasture and […]

by Sally Beer • July 29, 2022

Breaking Bread

Authors: Will Tait and Jodi Newcombe There’s an area of grassland on Parkside Run Farm that’s never been treated with chemicals. Carly Noble cuts and bales what grows there, and feeds it to her animals. She notices that they don’t sniff at it suspiciously like they do with a bale that’s been grown in soil […]

by Our Team • July 26, 2022

What’s on the menu in 2072?

Authors: Will Tait and Jodi Newcombe On 24th May 2021, the 100 attendees of Djakitj Larr were invited to place a stone in their hand, representing Djaara Country, and make a personal commitment to do something of benefit to the living land that sustains us all. Our collective – the Carbon Arts team in collaboration […]

by Our Team • July 11, 2022

Symposium of Gastronomy Day 4, The Future of Regenerative Food, the Importance of Food Relief & learning all Things Olive Oil.

Some might think that four days of gastronomy related learnings, paired with eating and drinking is excessive, to them I say not true. Four days seemed like just enough. Our morning took place at The Old Church on the Hill a beautiful old property that supports more than 30 local communities. The Hazara community from […]

by Michelle Symes • June 7, 2022

Symposium of Gastronomy – Day 3, Annie Smithers, First Nations Agriculture and all the Cheese

Annie Smithers eased us into day three with visions of her farm Babbington Park on a cold crispy autumn morning “It’s hard to drag me out of the garden and into the kitchen on days like that”.  Annie reflected on her experience growing food on her small acreage in Lyonville. She discussed what it was […]

by Michelle Symes • May 31, 2022

24th Symposium of Gastronomy

For many, the concept of gastronomy is a new one. The Oxford Dictionary defines gastronomy as ‘The practice or art of choosing, cooking, and eating good food’. For one cohort of Australians, this term has been in their vernacular for more than 20 years. In recognition of Bendigo’s UNESCO City of Gastronomy designation, the 24th […]

by Michelle Symes • May 30, 2022
Agriculture Gastronomy

Foraging for Fresh in Strathfieldsaye

I sat down with Tim and Naomi, the owners of Forage, and immediately their passion for taking home grown food, from the paddock to the consumers plate shines through. I asked them why the name Forage? It turns out that the decision of how to name the business was a simple one. After both coming […]

by Sally Beer • February 22, 2022
Gastronomy Travel

Adam Liaw visits Australia’s only UNESCO Creative City of Gastronomy

Bendigo and the region’s status as a UNESCO Creative City of Gastronomy is celebrated in a new SBS Food series, presented by celebrity chefs Adam Liaw and Poh Ling Yeow.

by admin • October 5, 2021

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