The annual Cooloola Farm Trail sees farmers and producers showing how food is taken from their gate to the plate. ERLE LEVEY was out and about trying the coffee … the scones … the macadamias … the passionfruit …
“The Cooloola Farm Trail is a way to feed your soul and fill your shopping bags.’’
The winter sun was shining as the annual Cooloola Farm Trail offered farmers an opportunity to show the community what goes on behind the gate to take their produce to plates around the country.
It was an excellent example of how collaboration between agritourism, the food network and farmers can, with the support of local government, highlight what the region has to offer.
This was a matter of enjoying scones with cream and jam, chocolate fudge with macadamias, locally grown coffee and the most juicy passionfruit … ever.
Having been involved with the Cooloola Farm Trail since 2019 it has been interesting to see the support given to farmers by people not just in the surrounding area but from as far afield as Brisbane, the Sunshine Coast and Maryborough.
They are attracted by the clean, green image of the produce, and the willingness of farmers to open their gates and share what is involved in growing, harvesting, packing and getting the food to the home.
First stop on Saturday was Olle and Sandra Lindstrom’s farm at Goomboorian.
Organiser of the Saturday morning Sconetime at Lindol’s Macadamias, Martin Duncan said the farm trail was a matter of packing your appetite, an esky, and your curiosity.
“Events such as the Cooloola Farm Trail are ways to feed your soul and fill your shopping bags.’’
The farm trail is where heartwarming chats meet mouthwatering local treats – and at Olle and Sandra’s macadamia orchard was the perfect venue for a morning tea among the rows of trees.
Being served in an amazing array of fine china cups and saucers was Peter and Traecy Hinner’s Noosa Black Coffee, that is grown in Kin Kin – along with fragrant, refreshing lemon myrtle tea from Purity Essential Oils at Wolvi.
Martin Duncan served his iconic Sconetime scones with CC’s Woolooga Farm Kitchen rosella jam, and Traecy Hinner’s davidson plum jam with mountains of whipped cream.
Sandra Lindstrom’s legendary chocolate macadamia brownies were an absolute hit.
There was inspiring conversations with Gympie Regional Council deputy mayor Dolly Jensen, Mary Valley Rattler’s Sherry Lowe, GourMay Mary Valley 2026 organiser Malcolm Oakley, local farmers, food producers and Slow Food Noosa president Anne Godfrey.
But that was just a slice of the Cooloola Farmers Trail feast. Over the weekend there was the chance to move from farm to farm with artisan markets, fresh bakes and foodie treasures.
It was a matter of enjoying tastings as well as sipping and chatting with the passionate producers who help make this region shine.
There were ethical beef and mushrooms at Eastwell Farms at Kin Kin, that included sausage rolls plus pumpkin ricotta taste sensations by Matt Golinski, and coffee from Flying West Roasters. Then there was award-winning mead from Amrita Park Meadery, as well as distillation demonstrations at Purity Essential Oils.
Mayan Farm at Kin Kin featured tours of their rammed earth houses, sustainably crafted from local materials. There were walks through regenerative gardens, wood-fired pizza hot from the oven, and Kin Kin teas to enjoy.
Then of course there were jams, chutneys and relishes by host Jodie Williams.
In one of the prettiest locations you can imagine, the Millard family at Beenham Valley Passions encouraged guests to wander among the passionfruit vines to pick-your-own passionfruit as well as sunflowers.
Of interest was the tour of the hothouse areas and displays of grafting the young passionfruit vines.
The packing shed, with a backdrop of grading machinery, was where you could enjoy local coffee, honey from Plan Bee at Cootharaba, and speak with craftspeople.
Steve of Lotza Limez was there with First Batch Coffee Roasters coffee while Hanna Millard and family had baked up passionfruit icing filled melting moments and passionfruit-iced vanilla slices.
Beenham Valley Passions was where we also met two French backpackers who were helping in the shed.
Audrey Adiceom and Thomas Antoine were both on the French national archery team for 10 years and were medallists in the World Cup.
Yet Thomas showed a deft hand at Beenaam Valley making crepes as only the French can.
Deidre and Mark Wilson from the Gympie & District Woodworkers Club had a display of their handcraft, as did Bruce Walker who is a luthier – the name given to a craftsperson who specialises in building and repairing stringed musical instruments.
PART OF THE LAND
There are so many layers to the macadamia story. From cooking, health and wellbeing to people, gift ideas and macadamia country. There’s so much to discover about this extraordinary nut.
Macadamia trees are native to Queensland, with fossil evidence suggesting their presence for at least 50 million years.
The trees thrived in the rainforests along the east coast, particularly in areas with fertile, well-drained soils.
While Aboriginal people had long utilised the nuts, the global macadamia industry largely stems from a single tree discovered at Amamoor in the 19th century.
At the Sconeversations morning at Lindol’s Macadamias, orchardist Sandra Lindstrom said a lot of work has gone into their property since starting just before 2000 with 12,000 trees.
Sandra and husband Olle had the trees producing by 2016, and a commercial kitchen approved in 2017.
Then came their cafe two years later. Yet, as often happens with farming, their business plan was thrown into disarray by Covid.
“But we move on,’’ Sandra said, “and we have our products in a lot of shops.
“We produce 80 to 100 tons each season and everything is hand packaged, there is no machinery involved at that end.
“Imagine how nice it is to work with people and use natural products.’’
Peter and Traecy Hinner at Noosa Black have been involved with the Cooloola Farm Trail for many years.
They bought their Kin Kin property in 2001 and have 6500 coffee trees, about 1000 Tahitian limes as well as blood limes, sweet limes and finger limes.
Amongst all of that Traecy has planted Davidson plum trees in a rainforest area and is making jams as well as chutneys out of the fruit, which is a native Australian tree known for its edible, plum-like fruit with a distinctive tart flavor.
The coffee production under the Noosa Black label is very hands-on whether in harvesting or drying.
This season they have cut all the coffee trees back to reinvigorate growth.
Event director of GourMay Mary Valley Food Festival, Malcolm Oakley drew comparisons of the farm trail with GourMay.
The month-long annual event each May is to support the local farmers in the Mary Valley but also those in the general Gympie and Noosa regions.
As well as farm tours, GourMay has macadamia walks with Russell Bennett from the Macadamia Conservation Trust.
The macadamia trees in the Amamoor district have thrived for millions of years. Indigenous Australians have long valued the macadamia nut, incorporating it into their diet and using it in trade and ceremonies.
The first macadamia orchard in Australia was established in the 1880s.
Slow Food Noosa president Anne Godfrey said that Slow Food International’s philosophy was about good, clean and fair food: Good for the people, clean for the planet and fair for the producers.
“The culture may have changed but we are sharing the same philosophy as carers of the land that the indigenous Australians feel very deeply about – the land on which we live.
“Keeping us healthy and enjoying this great convivial nature of being around the table like this.
“Do the best you can to be mindful of what you buy, and try to get products that you can trace through provenance of where and how food is grown.
“In that way you can ensure your health and the welfare of the farmers.’’
Mary Valley Rattler general manager Sherry Lowe said the heritage railway operation was really proud of being awarded Slow Food Noosa’s Snail of Approval for their support of community and local producers.
“We stock local products in our store and include them on the VIP experience on the trains – locally grown and produced food to take people on a sensory journey.
“It’s not just about the trains. It’s about the people and the people who grow our food.’’
Wrapping up the morning tea among the macadamias, Martin Duncan paid tribute to the Rattler.
“There are other regions that would kill to have the train coming in and out of the station. It’s pure magic.’’
Events such as the Cooloola Farm Trail, GourMay, the Rattler and those organised by Slow Food were not just about getting people to come to our regions but also those who live here to experience what’s on offer.
By supporting local producers we are investing in our communities – making them stronger and more resilient.
