The importance of food sovereignty and local producers
Regenerative agriculture and farming industry leaders are calling on Australians to buy local from small producers to avoid the impending food crisis.... Read more
Launchpad for small local food producers is back
The Melbourne Royal Australian Food Awards are back after a three year hiatus, giving small local food producers a launchpad into the big league.... Read more
Cauli-power: meet PomPom Paddock
Need to eat more veg? Sure, you could munch on carrots. Or you could use a vegetable flour mix to bake delicious goodies that are also good for you.... Read more
Unearthed Co Mushrooms
Unearthed Co Mushrooms is on a mission to introduce Australian foodies to a whole new world of mushrooms, including the incredibly delicious native varieties that grow here.... Read more
The other red meat: Australia gets its goat
We’re a nation of beef and lamb eaters, but now there’s a new red meat kid on the block. Eativity meets The Gourmet Goat Lady, award-winning producer of quality goat meat.... Read more
Piggy in the Middle: farming with heart
You’ve heard the expression, “happy as a pig in mud”. But if you were to visit the Mayne farms, you might be tempted to change that to “happy as a Piggy in the Middle”.... Read more
Grampians Olive Co: from tree to bottle
Sometimes the old ways are the best ways, and for this Victorian farming family, traditional methods have led to some of Australia’s best certified organic extra virgin olive oil... Read more
Grandvewe Cheese: leading the whey
If you were a sheep, your idea of heaven would be a place where you could roam freely, munch on plants and enjoy ear scratches. For these sheep, heaven really is a place on earth.... Read more
Kimchi Club: handmade with love
Kimchi Club was born out of a desire to share traditional Korean food and culture with Australian consumers while also generating work opportunities for migrant Korean women.... Read more
Pialligo Estate: plot-to-plate perfection
Just minutes from Canberra CBD, you’ll find Pialligo Estate. It’s a haven for local food and wine lovers and the best of the taste of Canberra, all rolled into one spectacular... Read more
Long Paddock Cheese: a dream for dairy
A group of Australian and international cheese experts are working to redefine Australian artisan dairy through two interlinked businesses based in Castlemaine, Central Victoria.... Read more
Middle of Nowhere Creations
On a cattle station 250km northwest of Hughenden in North Queensland, you’ll find Middle of Nowhere Creations, which makes gourmet preserves from fresh homegrown produce.... Read more
Lamb Bacon: all taste, no waste
There’s bacon... and then there’s Lamb Bacon. Victorian sheep farmer Toni Barton has hit upon a deliciously different idea that’s found favour with consumers around the world... Read more
Local hero: Willunga Farmers’ Market
Willunga Farmers’ Market was the first farmers’ market to be established in SA, back in 2002. Twenty years on, the market is now also seen as one of Australia’s best.... Read more
The No Nasties Project takes aim at sugar
The No Nasties Project is an Australian brand that’s on a mission to create a healthier nation, providing “better-for-you” low-sugar food and snacks at an affordable price.... Read more
Gippsland Jersey: a better way for dairy
Gippsland Jersey does dairy differently, sourcing milk from smaller local family dairy farms and paying farmers a fair price. It’s milk that’s good and fair for everybody.... Read more
Charlie’s Fine Food Co: riding the wave
It’s amazing what hard work and a little luck can achieve. Melbourne biscuit producer Charlie’s Fine Food Co has taken a rocky ride on fortune’s wheel… and came out on top.... Read more
Sourdough Crumpet Co: made with love
It began as a hobby. Now it’s a successful business with a cult following. Sourdough Crumpet Co makes 100% sourdough crumpets by hand, and they’re out of this world.... Read more
Provenir: ethical meat at its best
An online butcher with a big difference, Provenir is Australia’s only mobile on-farm meat processor, delivering the highest welfare meat direct from farm to consumer.... Read more
Towri Sheep Cheeses: ewe’ll love it
Queensland’s Scenic Rim is home to some of Australia’s most outstanding food producers. In Allenview, you’ll find one of the region's gems: Towri Sheep Cheeses.... Read more
Angelo’s Daughter: for the love of food
A passion for authentic Italian food and a desire to honour her father’s heritage has inspired Brisbane-based psychologist MariaRosa Mallardo to create Angelo’s Daughter.... Read more
Byron Bay Chilli Co celebrates 30 years
Starting as a small chilli patch on a hill, Byron Bay Chilli Co has grown to become a world-famous food empire. In 2022, the business is celebrating 30 years of bringing the heat.... Read more
Frida’s Field: from farm to table
Frida’s Field is a paddock-to-plate restaurant set on a 120-acre farm that truly represents sustainability and environmental stewardship. We find out how this has been achieved.... Read more
Farmers’ markets endure and prosper
Once viewed as just a fad, farmers’ markets are now seen as a vital and reliable link in our food supply chain. And this month, several markets are celebrating big birthdays.... Read more
Farm It Forward: the power of local
A social enterprise in NSW’s Blue Mountains is turning unused backyards into productive market gardens. But the benefits this offers extend far beyond simple food production.... Read more
No Nasties Project says “no” to palm oil
The No Nasties Project is on a mission to drastically reduce our national sugar intake. And now it’s launched a palm oil-free spread. We met the company founder to find out more.... Read more
Our Cow: from the farmer to your door
Eativity meets Bianca Tarrant of Our Cow, a paddock-to-plate service that’s changing the way people buy meat by building a stronger connection between farmer and consumer.... Read more
Elato: a delicious force for good
Imagine an ice cream that tastes amazing, is better for you and does good by giving back. Elato is Australia’s first social enterprise ice cream, launching nationally last year.... Read more
Potts of Berries: true blue tenacity
Eativity meets Kellie Potts of Potts of Berries, a NSW blueberry grower who, like so many others in her region, has faced more than her fair share of troubles over the past year.... Read more
Young Farmers Connect: growing as one
Many first-generation farmers face challenges that can become overwhelming. Now, a national organisation has been formed to help our next generation of farmers succeed.... Read more
Scrubby Hill Farm: local food in action
In the small town of Geeveston, in the south of Tassie on the Huon River, Scrubby Hill Farm Market Garden is growing both food and community through social enterprise.... Read more
Bearded Bakers bring street food to life
The Bearded Bakers’ hugely popular travelling pop-up Knafeh Bakery has transformed the Sydney and Melbourne street food scene into a non-stop, energy-fuelled, baking party.... Read more
The Plant Runner: putting waste to work
Melbourne-based The Plant Runner wants to make it easier for people to keep their plants alive and thriving. And they’ve found a simple yet incredibly sustainable way to do this.... Read more
National Agriculture Day 2021
This National Agriculture Day, it’s not just a time to celebrate our farmers. It’s also an opportunity to explore the diverse range of career opportunities in agriculture.... Read more
Coco & Lucas: making change happen
From butcher’s daughter to plant-based pioneer, Diem Fuggersberger is on a mission to bring better tasting, more affordable plant-based meat products to Australia’s plates.... Read more
Bodalla Dairy: a NSW success story
A swift pivot saw Bodalla Dairy ice cream not only survive but thrive during the recent lockdown, as the family-run business brought the best of NSW’s South Coast to Sydney.... Read more
Gary’s Meats: carving out a new chapter
Fourth generation butcher Gary McBean has built a reputation as one of the nation’s best. He now plans to take his business to the next level, with the help of his daughter Ashle... Read more
Rubia Gallega: Blackmore’s new breed
David Blackmore is embarking on a whole new enterprise with an entirely new breed, bringing the rare Spanish heritage breed Rubia Gallega to some of our finest restaurants.... Read more
Pecora Dairy & Prom Country: raw magic
Only two Aussie cheesemakers are currently permitted to make uncooked curd raw milk cheese. It’s a labour of love, but if you taste their cheese, you’ll realise why they do it.... Read more
Kangaroo Island Free Range Eggs
This World Egg Day, Eativity speaks with Thomas Fryar of Kangaroo Island Free Range Eggs about “true” free-range eggs and why you should take a closer look at your egg carton.... Read more
Australian coffee that does good
This International Coffee Day, think about where your coffee comes from. We bring you some of the top Aussie coffee brands that offer the best in ethical and sustainable blends.... Read more
Bickleigh Vale Farm: the joy of organic
This Organic Awareness Month, Eativity had the pleasure of speaking with organic market gardener Diana Bickford about the rewards that come from growing your own food.... Read more
Charlie’s Fine Food Co: saving the day
Jacky Magid managed to turn a bankrupt wholesale biscuit bakery into a $10 million business. When COVID hit, she had to find a way to save her company from going under.... Read more
How plant-based milk is produced
Ever wondered how plant-based milks are made? There's a lot that goes into it, but the process can be a sustainable one. Eativity speaks with Mt. Elephant to find out more.... Read more
Cheese Therapy launches Artisans Bend
Eighteen months after coming to the rescue of Aussie cheesemakers, Cheese Therapy is expanding to launch an online marketplace for our small food producers and farmers.... Read more
Grassland Poultry: a breed apart
The vast majority of meat chickens that you’ll find in Australia today come from just two breeds. Eativity meets the NSW producer that’s bringing some diversity back to the tab... Read more
Aussie truffles: farm to door in 48 hours
Life is short. Eat truffles. Lockdown or no lockdown, Western Australian black truffles are currently available online for delivery within 48 hours from Australian Truffle Traders.... Read more
MasterChef star’s cult pastry hits Sydney
Hot on the heels of his top seven finish in MasterChef 2021, aspiring chef Tommy Pham has collaborated with The Bread & Butter Project to launch an exclusive bánh mì danish.... Read more
A sustainable alternative to animal fats
A team of Canberra scientists has developed a new way to create fats without using animals or plants that could revolutionise the plant-based alternative protein market.... Read more
Hemp Foods Australia: on a natural high
Eativity meets Hemp Foods Australia’s Product Development Manager Prana Arnold to learn about the nutritional benefits of hemp and best ways to consume this genuinely super food.... Read more
Stix: quality hyperlocal food to your door
Eativity meets organic farmer and Stix Chef Director David Allison to hear his story, explore the mindset behind the local food movement and discuss how we're connecting with food.... Read more
GF Oats Australia: oats everyone can eat
If you talk to anyone who has coeliac disease, they’ll likely tell you it’s impossible to find gluten-free oats in Australia. But they’d be wrong – and we discovered why.... Read more
Taoca: an authentic taste of Brazil
It may be hard to believe that a vegan can come from Brazil, land of delicious grilled meats. But food entrepreneur Renata Santoniero has artfully flipped this stereotype on its he... Read more
atiyah: zero-carbon kitchen hits big goal
Melbourne’s food community has saved more than 10,000kg in carbon emissions by eating authentic Lebanese cuisine at Australia’s first zero-carbon street food kitchen, atiyah.... Read more
Record year for Australian olive oil
The Australian olive industry has bounced back after a low production year in 2020, with growers reporting record harvests as olive-growing areas emerge from drought.... Read more
Tea Tonic: tea with a twist of wellness
Tea Tonic founder Lisa Hilbert introduces us to her range of unprocessed organic teas, which come with a uniquely colourful and health-focused twist of difference.... Read more
FoodLab: a new vision for Sydney food
Food business incubator FoodLab Sydney is aiming to do much more than just pump out more business owners – it’s gunning to radically transform Sydney’s entire food system.... Read more
On the hunt with Ganymede Truffles
For fungi-loving foodies, winter’s arrival means one very important thing: truffles. Eativity catches up with Ganymede Truffles ahead of what’s looking to be a very fruitful se... Read more
Is black garlic the next “superfood”?
Since COVID hit, demand for innovative products in the natural health space has never been stronger. And one enterprising Aussie couple may have hit upon the next big thing.... Read more
Argyle Saffron: seeing red in Orange
With only a few years of farming under their belts, the husband and wife behind Argyle Australian Saffron are already causing quite a stir, garnering interest from chefs and scorin... Read more
New grain-fed beef site set to tantalise
A new website has been launched to showcase the attributes of grain-fed beef production in Australia and allow consumers to better connect with where their food comes from.... Read more
Edible insects: an industry with legs
Australia can become a player in the billion-dollar edible insect industry, producing nutritious, sustainable products to support global food security, according to the CSIRO.... Read more
PiOiK: baking waves all over Sydney
Eativity meets Shady Wasef, head baker at Sydney’s PiOiK – a family-run bakery producing breads and pastries that have become firm favourites with locals and top chefs alike.... Read more
Norco milk the cream of the crop – again
Legen-dairy! Norco, Australia’s only 100 percent farmer-owned dairy co-operative, has been awarded top honours in Canstar Blue’s most satisfied customer awards for 2021.... Read more
Restore our Earth: it’s in your hands
Ahead of Earth Day, we hero the food producers who are reducing their own global footprint so that, by buying their products, you can also step more kindly on the Earth.... Read more
Time running out for Australian manuka
The Australian manuka honey industry is in a “David vs. Goliath” battle for survival as the industry calls on government to intervene in a long-running trademark stoush with NZ... Read more
Lentil as anything: The Pinnaroo Farmer
Steep export tariffs and frost damage left these Pinnaroo lentil farmers looking for new markets. They soon found that when life gives you lemons, you should make lentil flour.... Read more
5 things to know about Aussie farmers
You know farmers grow food, but have you ever wondered how much food they produce, how much water they use or how they manage emissions? These 5 facts might surprise you.... Read more
Living the tasty life on FoodSt
Have you ever caught a tantalising whiff of a neighbour’s delicious cooking and thought, “I wish they’d make some for me”? One Sydney couple has made that wish a reality.... Read more
Txuleta 1882: new life for old stock
Think the best beef comes from young cows? A Victorian couple is set to change that perception, bringing the Spanish tradition of eating older cattle to Aussie consumers.... Read more
CherryHill: a brand worth protecting
To ensure consumers are getting what they pay for, Victorian cherry producer CherryHill Orchards has applied smart fingerprint technology that protects against counterfeiting.... Read more
Provenir: a better way for beef
A less stressed animal produces better-tasting meat. A new Australian company has tapped into this, developing a system that allows for the processing of livestock on-farm, where t... Read more
The future’s bright for Australian coffee
Australian coffee pioneer Rebecca Zentveld knows that truly fine coffee doesn’t need to come from Africa or South America – it can be grown and roasted right here at home.... Read more
Camel’s milk: an untapped resource
Camel milk: it’s a highly nutritious food that could become Australia’s next big export industry. But what does camel milk taste like? And how do you even milk a camel, anyway?... Read more
Upple: it’s the apple you can drink
Faced with decreasing farmgate prices and increasingly stringent retail specifications, this Queensland apple-growing family has embraced innovation, creating a world-first drink.... Read more
Outback Lamb: on a roll in a new direction
Fifth-generation farmer Fiona Aveyard believes the survival of Australia’s agricultural communities lies in diversification. And she’s found a delicious way to prove it.... Read more
Putting the humanity back into coffee
Over the past 30 years, Australian Fairtrade coffee roaster Jasper Coffee has been working to rehumanise the coffee supply chain by giving back to the communities they work with.... Read more
Sprout Stack: the only way to grow is up
Eativity Editor Moira Geddes visits Australia's only commercial-scale vertical farm to see what the future of urban farming looks like.... Read more
Our Mates Farm: living the dream
Recalcitrant ducks, wandering rams and pigs that dig monster holes. For this couple, starting their own farm has led to some rather surprising challenges – and many rewards.... Read more
One Table Farm video a hit on YouTube
A short film about One Table Farm, a “climate change aware” farm-based cooking school in the Margaret River region of WA, has amassed over 2.8 million views on YouTube.... Read more
Feather and Bone: a better way for meat
Where does your steak come from? Sydney’s ethical butchery Feather and Bone wants to open up consumers’ eyes to the importance of knowing the provenance of our food.... Read more
Mouat’s Farm remains true to customers
Apple grower Greg Mouat introduces us to his Batlow orchard and explains why having a road-side stall is so important despite being a large commercial producer.... Read more
Local NSW roaster supports fair trade
Guerrilla Roaster's Mathew Hatcher explains why it's so important to ensure his coffee beans are fully traceable and sourced from suppliers focused on sustainability and quality.... Read more
Nectar Cold Pressed: pressed is best
Located on Sydney's Northern Beaches, Nectar Cold Pressed prides itself on having a nutritionally-packed product as well as an end-to-end waste management solution.... Read more
Pocket Herbs: just keep growing
There are countless tales of tension, tribulation and triumph in the food sector of late, but one that captures elements of all three is of a small herb-grower in northern NSW.... Read more
Campos Coffee: beans that give back
A cup of coffee can sure lift your spirits, especially on a cold Tuesday morning. But for the people behind Campos Coffee, coffee only tastes good when it’s made ethically.... Read more
O.MY: hyperlocal dining served in a box
Victorian restaurants are in the grip of stricter COVID-19 restrictions, but one very special award-winning destination has pivoted to keep the doors open.... Read more
Table of Plenty: living your best life
The Table of Plenty founder shares her story of overcoming personal adversity to embrace her creativity and follow her passion – celebrating the plenty that the planet provides.... Read more
Banana starch: go green for gut health
A new supplement made from food that would otherwise go to waste is providing an innovative and sustainably-minded research-driven solution to gut health problems.... Read more
The Smoked Egg Co: a cracking idea
A Victorian egg farming couple has developed an Australian first: cold-smoked eggs – taking eggs to a next level of flavour and creating a “safe” egg free from bacteria.... Read more
Frontier Pets: ethical food for dogs
You probably don’t give much thought to what goes into your dog’s food. But pets deserve to eat ethically, too. And this company is helping to make that possible.... Read more
Sprout Stack: sprouting good sense
An Australian ag-tech start-up has found a smarter, more efficient way to grow food, producing “hyperlocal” salad greens at Australia’s only commercial-scale vertical farm.... Read more
Montague apples: all in the family
A few decades ago, Granny Smith and Red Delicious were about the only apple varieties people had to choose from. Meet the family that has helped to change all of that.... Read more
Fable: plant-based meat with a story
An innovative Australian company has created a plant-based alternative to slow-cooked meat that's made from shiitake mushrooms. And it tastes as good as it looks.... Read more
A love story: That’s Amore wins 11 medals
Cheese made with love is the best kind of cheese. From humble beginnings, Melbourne's That's Amore Cheese has grown to become one of our country’s best cheesemakers.... Read more
Bread & Butter Project is raising hope
A social enterprise bakery in Sydney that uses its profits to support refugees and asylum seekers has had a helping hand from retail giants.... Read more
Alcohol-free drinks: a refreshing change
Most of us would probably like to drink less alcohol, but enjoying a few drinks with friends is a fun thing to do. So, what’s the compromise?... Read more
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