We are proud to represent a small but diverse range of sustainable, ethical single origin foods, either produced on small scale family farms or thoughtfully harvested from our own Australian landscape.
We only work with animals in the way nature intended: naturally. This means no chemical intervention unless critical to the animal’s health or welfare. No prophylactic antibiotics, no growth promotants, no hormones. No unnecessary antibiotics. Pastures that are free of synthetic pesticides, fertilisers, and herbicides. Clean land where stock or game can freely roam, be it on pasture or in open fields, encouraging natural rejuvenation, optimum soil fertility and plant growth.
Regenerative farming goes well beyond the ‘organic’ catchphrase that has come to represent very little in the table meat community. Our animals are naturally fed – a diet that is indigenous to the breed of animal, and one that does not rely on purchased feed grown outside the farm. Oftentimes, small producers raising limited or seasonal produce find organic certification cost-prohibitive. Instead, they embrace biodynamic, regenerative farming without seeking certification. We guarantee that each and every farm is running breeding, growth and life systems that are ethical, natural and sustainable.
Each of our farms is family-owned, and our produce is always raised by those that run the land. Our hunters and harvesters are fully trained in ethical animal collection. We like our animals to be happy.
BRYAN & KIM KISS – GRASSLAND POULTRY
Bryan and Kim run “Meramie”, a 1500ha farm at an altitude of 540m to 640 in the foothills of the Central West Slopes and Plains, NSW. Their property vision is to maintain an environmentally friendly and productive farm with healthy perennial pastures. It’s a return to nature in many ways with a simple, low input philosophy that involves synergistic projects that benefit each other and the land. Their aim is to be better than organic (yes, that is possible, says Kim), and to have a balanced active connection to everything they do. Grassland Poultry are fully PROOF certified and strongly regenerative, with animal welfare and sustainable farming taking priority. Grassland supply all our Sommerlad Heritage Chicken – a single origin product we are proud to call the ‘Best Chicken in Australia‘. Read more about these producers here, and buy Grassland Sommerlad poultry here.
CLAUDIA AND JUSTIN SCHICK – WUULUMAN MARKET PASTURED PORK
Claudia and Justin didn’t come from farming backgrounds. A boilermaker and a physiotherapist by trade, their move into agriculture was a conscious decision to live more sustainably, stay closely connected to their food, and raise their family with care for land and animals.
On their small farm near Wellington, NSW, they raise heritage breed pigs within a fully regenerative, chemical-free system. Animal welfare and soil health sit at the heart of everything they do, with thoughtful paddock rotation, cover cropping, and land management practices designed to build resilience through drought and climate extremes.
Their pigs are slow-grown on pasture, resulting in deeply flavoured pork with natural marbling and excellent texture. Hands-on, considered, and quietly committed, Claudia and Justin represent a new generation of Australian farmers proving that ethical, small-scale farming can produce truly exceptional food. Wuuluuman Market Pork can be found here.
JO AND CRAIG STEWART – GOURMET GOAT LADY
The Gourmet Goat Lady’s goat meat and specialty goat meat products come from their family farm based in Collie, NSW, 42 km west of Gilgandra. Jo and Craig are part of a family with over 100 years farming history in the Collie area, and are dedicated to raising and producing the finest farmed goatmeat in Australia.
Jo’s goats are award-winning and consistently of the highest quality – known for being ‘The Best Pasture Raised Goatmeat Since 2009’. The gourmet Goat range can be found here.
SHAKUKU WILD VENISON
At Shūkaku, every wild venison harvest honours the land, the animal, and the people it feeds. Sourced from regional Australia, these deer live wild and free — never farmed, fenced, or medicated. No chemicals, no antibiotics, no interference.
Each animal is ethically harvested by a licensed professional who also processes and packs the meat — ensuring low stress, full traceability, and exceptional quality from field to freezer. This is wild venison, the way nature intended — harvested with care, handled with respect, and offered nose-to-tail, or by specific cuts. Ethically sourced and hand-shot to order. When it comes to wild game, you won’t find a more responsible or tailored option.
VINCE HEFFERNAN – MOORLANDS BIODYNAMIC LAMB
Vince Heffernan’s Moorlands farm, which has been in his family since the 1830s, is dedicated to promoting biodiversity and animal well-being. Over the years, Moorlands has developed farming practices that create a harmonious and healthy environment. Vince emphasizes the importance of working in syncronisation with nature, believing that it benefits both the land and the animals. “Biodynamic farming is more than just avoiding chemicals; it’s about actively nurturing the soil and responding to the rhythms of the seasons. By enhancing soil biology, we improve water retention, reduce pathogens, and promote nutrient cycling, resulting in healthier plants and animals.” Moorlands lamb features exceptional Texels, known for their rich flavor with a hint of sweet, nutty fat—just the right amount—resulting in a silky, tender texture. Vinces lambs are available here.
HERB AND LUCY MACKENZIE – UGOOSE
The fourth-generation Mackenzie family farm is nestled in Upper Tarwin, Gippsland, VIC, where Herb and Lucy take pride in nurturing their birds from the naturally laid eggs right through to plump, flavoursome geese for the table. Winner of Producer of the Year, the McKenzies were selected to take part in the SBS Television series and book “For the Love of Meat” by Matthew Evans. Lucy and Herb also grow and finish the giant Muscovy ducks, prized for their rich, sweet flesh, and Lucy’s range of charcuterie is handmade in the family kitchen using 100% Aussie produce. UGoose is the only fully integrated goose meat operation in Australia. Buy UGoose Geese here.
JOHN & CHRISTINE KERSLEY – HERITAGE HILL PARTRIDGE AND PHEASANT
The Kersleys live on remote Kangaroo Island, overlooking the 360-degree views of both bush and the Southern Ocean, on a 200-acre bush block on the Dudley Peninsula. With just 30 usable acres, the remaining 170 acres is Heritage listed. It is here the lucky birds of Heritage Hill Partridge and Pheasants breed, hatch and grow to maturity before being processed and dispatched. Buy Heritage Hill Pheasants here; and buy Heritage Hill partridges here.
LUCY KRUGER – BROODY GOOSE
Our Guinea fowl is proudly sourced from The Broody Goose, a family-run farm in the Seden region of South Australia, specialising in pheasant, goose, guinea fowl, and duck. Recently awarded the SA finalist in the 2024 ‘From the Paddock’ category at the prestigious Produce Awards, which recognises Australia’s top producers, Lucy and William ensure that their birds are raised with care. After being organically processed off-site, these exceptional birds are delivered to our Sydney warehouse for dispatch, ready to delight the country’s leading chefs and hospitality venues. Buy Guinea Fowl here; award winning duck here; and pheasant here.
ADAM NEILSON
Adam Neilsen from Australian Wild Game Harvesters is filling the gap in the SEQ market with his supply of sustainable, wild harvested premium venison, delivered from the bushland to you.Adam’s tikkety boo set up is a state of the art wild venison processing facility set in the Sunshine Coast region.
Specialising in local Chital breed, Adam is a qualified butcher and ran his own shop for some years, before moving onto other things. A keen recreational bow and rifle hunter, he saw an opportunity to take advantage of the area’s burgeoning deer population and develop a sustainable resource in what would otherwise be wasted in culling activities. Adam says “the venison you buy actually comes off local farmlands and not from a delivery truck. I’m fully transparent and sustainable – what I shoot is what you get” Buy Whole Venison Carcasses here.
MICHAEL & KATHRYN SOMMERLAD – FOUNDERS OF SOMMERLAD CHICKEN
Until late 2017 the Sommerlad family personally managed, bred, and developed their exclusive heritage table poultry for the Australian market. Diverse pedigree strains, specifically bred to thrive in free-range pasture rearing environments, well suited to Australian climatic conditions. Sommerlad chickens are, by nature, active foragers. They boast long, strong legs, colourful plumage and walk tall and proud due to pasture grazing and a natural diet. Unlike commercial strains, Sommerlad birds are naturally slow grown for 10-12 weeks before processing. At a time when nearly all chicken farmed and eaten in our country comes from the same imported genetic stock, Sommerlad chicken represents a quiet revolution in Australian chicken farming. Sommerlad chickens are used in many of the top restaurants in Australia. Buy Sommerlad Heritage Chickens here.
