By Hollie Harris
A unique project at the beginning of its development, Maravista Farm is a source of fresh, organic and locally grown produce for the Ogilvie Group of venues which include aromas noosa, Wood Fire Grill, Locale and Rickys.
A stunning 250-hectare farm in the Noosa Hinterland, the property boasts beautiful fertile land, rolling hills, more than 20,000 macadamia trees, honey production and the beginnings of a project that encompasses food provenance from start to finish in the food life-cycle.
We followed aromas noosa head chef Jules Santisi on one of his regular visits to Maravista Farm last week, and got to see the winter produce in full bloom.
Jules said his regular visits were an important part of the menu planning process, in which he worked directly with head farmer Mark Ormand to plan key ingredients, and also find inspiration in what nature delivers in abundance each season.
Mark Ormond is the man leading the project and has been charged with the vegetable and citrus development and production. He started the project for the restaurant group more than one year ago, and in that time has created an impressive kitchen garden, allowing the chefs access to fresh local produce, food in different stages of the growth cycle, as well as hard to access ingredients.
Maravista Farm vegetable produce is free from chemical inputs such as herbicides, pesticides, fungicides or fertilizers, and the soil was developed using compost made from the vegetable waste and coffee grinds from the Ogilvie Group restaurants – an ongoing initiative between the venues and property.
aromas noosa released their new French inspired winter menu this week which features local produce from Maravista Farm.
