As more and more people look for healthier lifestyle, it is little wonder that farm gate produce is becoming increasingly popular.
With global health specialists emphasising the need to eat fresh and live a healthier lifestyle, there’s no time like the present to seek out local farm produce options for the family table.
Slow Food’s Cooloola Farm Trail is offering just that.
Six quality small-scale farms will open their gates on 23-24 September for a self-drive tour as part of the popular event that started in 2017. There will be pop-up stalls at the farms by other producers from within the region.
Slow Food Noosa is an active member of an international movement that supports local growers and food artisans to promote good, clean, fair food for all.
The 2021 event saw more than 500 visitors from all over the region and as far south as Brisbane, enjoying the trail which extends from Goomboorian to Kin Kin.
As well as the opportunity to meet growers and producers from the Cooloola region, there is the chance learn exactly where our food comes from and how it’s grown.
The passion for small-scale farming and determination are definitely part of the reason why the farm gate attracts so much interest.
With so many farms participating, there is something for everyone. From coffee, lemon myrtle, berries, macadamias, passionfruit and beef, each farm has a unique experience.
The Cooloola Farm Trail showcases farming neighbours. The trail starts at Goomboorian – 20 minutes east of Gympie along the Tin Can Bay Rd, every farm is five to 15 minutes’ drive from the other, heading south towards Kin Kin, about 20 minutes north of Noosa.
“The trail is the perfect way to enjoy the best of the Gympie and Noosa regions,” Cooloola Farmers Trail organiser Zelda Campisi said.
“Now held over two days, people can make a weekend of it and enjoy a stay in the region.
“The scenic beauty of the region inspires the farm owners in the Cooloola area to put their best foot forward.
“The Cooloola Farm Trail puts the whole food community on the map and it’s a huge drawcard for the area.
“With so many farms participating, there is something for everyone.
“There are plenty of B&B and Farmstay options in the area. And with Rainbow Beach and Tin Can Bay only a short drive further, it’s the perfect opportunity to see even more of the regions’ coastal gems.”
The event is supported by the Food and Agribusiness Network (FAN) through the CRAFTED Initiative, with funding from Queensland Government and Department of Agriculture and Fisheries.
The trail started in 2017, when three of the farmers and Slow Food members Kim Lewis, Sandra Lindstrom and Zelda Campisi joined forces to showcase their farming neighbours.
Kim and Jason Lewis of Cooloola Berries produce strawberries and blueberries on their 10-acre property located 45 minutes north east of Noosa.
Neighbours, Geoff and Zelda Campisi of Purity Essential Oils grow and distill their own native essential oils and super-foods on their Myrtle Farm guaranteeing their exceptional power and purity. Oils are concentrated and are included in their certified organic skin care products and amazing handmade soaps and leaves in their beautiful herbal teas.
Sandra and Olle Lindstrom’s family owned and run macadamia farm is located in the beautiful scenic Goomboorian area, growing quality nuts for the local region while value adding their nuts into sweet and savoury delights.
With so much community interest in the diversity of our region we have added other famers along the trail including Fraser Grill, who produce cattle on a nearby farm and provide a paddock-to-plate experience served in an outdoor barbecue setting on Tin Can Bay Rd.
At Beenham Valley Passions, Brad and Hannah Millard run a most delicious commercial passionfruit farm, they also grow pumpkins, ginger, turmeric, and mandarins and sell them at their farm gate.
Noosa Black’s Traecy and Peter Hinner are the only coffee growers in the region, and will be open to show their lush coffee plantation – don’t forget to pick up some of their chocolate coffee beans, and or some cheeky plum chutney and jams.
Eastwell Farm’s Bryant, Susie and Alex Ussher regeneratively grow grass-fed beef and gourmet mushrooms direct from their farm to customer. From steak packs and sausages to family pies, it’s a picturesque spot to see where these foods comes from.
Troy Bucak at Fraser Grill will offer paddock-to-plate experience with livestock feeding in the paddock all day and plenty of fresh food lunch options.
For the weekend, the Cooloola Farm Trail burger will be available.
ASK A FARMER
Speaking from his Cooloola Berries farm and cafe at Wolvi, Slow Food Noosa president Jason Lewis said that since the Covid-19 pandemic people have shown more interest than ever in where their food comes from, how it is grown and who their farmers are.
“People are definitely looking for local food, and getting to know more about local producers.
“They are looking for a genuine farm experience, looking for the real things in life – authenticity.”
The past 12 months has been hectic for the Tagigan Rd farmer with some profiling of the land and flood mitigation work after the big wet of 2022.
The past summer saw a heavy green crop planted to replenish the soil before replanting of the strawberries took place.
“We are now seeing farmers regenerating the soil where they can,” Jason said. “We need to plough back into the soil rather than continual take … you cannot continue to take.
“With strawberries we are continually putting back. We need to put goodness back into the soil.
“If you continue to take, it won’t reward you … you cannot grow good food in sour dirt.
“A farmer needs to work side by side with the environment.”
Cooloola is naturally a farming area, with good growing conditions.
“It gives everything we need – rain, sun, and fertile soil,” Jason said.
“A lot more people are coming to the region who have never farmed before and are starting to … Covid-19 reignited their passion for growing something.”
Jason said berries were always of interest to visitors, particularly for the nutritional value.
“People are genuinely interested in where the fruit comes from, and they are always interested in the sort of season you’re having.
“They almost take ownership of your farm … they feel for the season, they have a genuine interest.
“First, they know the farmer. Second, they have an interest in what the season’s like, how are you making any money.”
Old strawberry farmers come to visit as it reminds them of when they were doing it.
As well as a career path for Jason and his family, the staff are learning about farming as well as hospitality.
“The staff embrace our culture,” Jason said. “It’s about sharing what we do.
“They consider it family … they talk about it as their own, which is a lovely trait.”
STRONG INTEREST IN COFFEE
For Peter and Traecy Hinner at Noosa Black in Kin Kin, farming is about having to roll with the punches.
Wet weather, maintaining machinery, cows that jump fences … it’s all part and parcel of a life on the land.
Their property, in the undulating hills of the Noosa hinterland, is like something out of the highlands of Africa or New Guinea at times.
Cloud hangs about the ranges after rain, fog fills the valleys, then splashes of sunshine brighten the many different shades of green. It makes things all worthwhile.
“Coffee is such a unique product,” Traecy said.
“People are fascinated by it.
“Most are surprised at how much work goes into it and how many steps there are in the process.”
After Covid-19, people want to get back out again, Traecy said, to experience the farm and see what others are doing.
“They are definitely searching for more knowledge and are really keen to find out where their food comes from … how it’s grown, where, and how it is produced, whether it is sprayed or natural.
“They realise the benefit of locally-produced food.”
Traecy and Peter are regenerative aware at their farm – about ways to improve pasture and companion planting, which is why they have citrus, coffee and cows.
“Mother nature never ceases to amaze,” Traecy said.
“Last year was great through summer but rain in the winter made it hard to use the four-tonne coffee harvester, so we were looking for help to hand-pick the fruit.
“The 2022 rains impacted parts of the farm. The citrus were severely affected as they are in a flood zone.
“The past season has been light as the coffee trees are still recovering from trimming … we are trying to get them back to a manageable height.
“The trees grow fast. It’s a lot of work …
“We always tweak the harvester each year to match the tree shape and growth.
“Every year is not the same.”
Two years ago Traecy and Peter replanted five rows or 1500 trees, and they are starting to take hold now.
The coffee cherries are already appearing two years early.
“Maintaining that, gives us hope,” Traecy said.
“The pruning in February has created a nice manageable height for the trees, and increases growth. This, in turn, encourages more fruit.”
As well as the coffee, Peter and Traecy grow Davidson plums to make chilli plum jam and Davidson plum jam.
They have another 50 seedlings coming on and ready to plant out.
The finger limes and Tahitian limes are looking after themselves pretty much. They grow in an alluvial flat that is very fertile and are very much pest tolerant.
PADDOCK-TO-PLATE POPULAR
The season has been tough for Bryant, Susie and Alex Ussher at Eastwell Farms.
Their property on Moran Group Rd at Kin Kin is completely Australian family owned, specialising in regeneratively farmed grass-fed beef and gourmet mushrooms.
The season was very wet last year and very dry so far this year.
However, because of their regenerative farming methods and resting paddocks, this has created imputs for the health of the land and the cattle.
“Visitors like seeing the cattle close to the farm to show them off,” Susie said.
“We conduct tours of the mushroom rooms and the cattle. Visitors like learning about our farm.
“They like meeting the farmer and learning about their connection to the the food and where it comes from.”
As Slow Food Noosa members and of Country Noosa, Eastwell Farms are very aware of the need for slow miles – that is keeping transport to a minimum.
“We are working with our local customers and reducing food miles.
“We have worked really hard to let the community know that we are on their back doorstep with a healthy product and this reduces food miles.”
It has seen the farm encourage school groups to visit and agriculture students to study the methods.
This has meant dramatic improvements to fencing on the property to protect waterways as well as improve the health of cattle and production.
The 400-acre property has been divided into more than 40 paddocks, each with access to plumbed troughs.
In searching for new breeds of cattle to better suit the environment of the Sunshine Coast, Bryant discovered the South African breed Nguni.
Highly praised for its fertility, the breed also provides a natural resistance to ticks and disease.
Nguni were introduced to Eastwell in 2019, and are gradually occupying more of the farm’s herd each year.
“We do paddock-to-plate for the consumer, restaurants and shops,” Susie said. “We have worked very hard to let the community know we exist.
“Certainly the rewards would be producing a clean product – chemical-free and grass-fed beef.
“We are also producing great mushrooms in which the by-product is turned into compost and spread on the farm or sold to others to make their gardens healthy.
“We also donate to garden compost to the Noosa Community Garden.”
The set-up of the farm business model means they are not reliant on commercial pricing.
“We love seeing our customers returning for our products,” Susie said. “This is very rewarding and we know we are on the right path.
“We are a family business incorporating ourselves into the community.”
PUTTING COOLOOLA ON THE MAP
The Cooloola Farm Trail has been running since 2017 – a two-day, self-drive event offering an exclusive look behind-the-scenes at some working farms in the Gympie region.
At each of the locations, there are a variety of activities, including all-age entertainment, market, and information stalls.
Each farm offers a unique experience in the Cooloola hinterland.
There is a small, vibrant farming community taking it slow – producing slow food.
Slow Food Noosa launched the first Snail of Approval program in 2017, which aims to inspire producers, chefs, restaurant owners and food outlets to use, and promote good, clean and fair food.
Good: seasonal local quality, flavoursome and healthy food.
Clean: sustainable production with low impact on the environment.
Fair: acceptable prices for consumers and fair conditions and pay for produces and staff/workers ingredients from our local area.
The event subsidises the local economy, increasing short-term employment opportunities, and promoting of the region as a slow food producing community.
Slow Food Noosa committee member Scott Andrews of Tagigan Road Produce, said the trail was one of those things to provide an opportunity for awareness.
“It’s the chance to have a look at farms, the process,” he said, “and the effort put in for the final product.
“You are seeing behind scenes, when otherwise you are not able to.”
COOLOOLA FARM TRAIL DETAILS
The participating farms are:
Lindols Macadamias, 1565 Tin Can Bay Rd, Goomboorian: 0413 197 781
Fraser Grill, Cnr Tin Can Bay Rd, Goomboorian: 0492 872 301
Purity Essential Oils, 428 Tagigan Rd, Goomboorian: 0408 910 420
Beenham Valley Passions, 674 Beenham Valley Rd, Beenaam Valley: 0417 606 693
Eastwell Farms, 84 Moran Group Rd, Kin Kin: 0480 364 014
Noosa Black Coffee, 452 Sister Tree Creek Rd, Kin Kin – end of easement opposite Francis Rd: +61 (7) 5485 4638.
For further information contact: Zelda Campisi, Cooloola Farm Trail
cooloolafarmtrail@gmail.com/ 0408 910 420;
For the latest information visit web pages facebook.com/cooloolafarmerstrail/ and slowfoodnoosa.com/
