We Forest Earth / Rachael & Pierre

Rachael Sanderson and Pierre Loiseau are part of the team behind We Forest Earth, a Northern Rivers not-for-profit finding new ways to regenerate the land without the use of toxic chemicals. Combining Rachael’s experience in regenerative farming with Pierre’s knowledge of mycology, they use native plants and fungi to restore damaged ecosystems, increase biodiversity and transform invasive weeds into food, medicine and fertile soil.

Husk Distillery

On a 60-hectare family farm at North Tumbulgum, Husk grows sugar cane and transforms its freshly crushed juice into small-batch Australian rum. From growing and harvesting the cane to distilling, ageing and bottling the spirit, Husk’s farm-to-bottle approach creates a direct connection between the Tweed landscape and what ends up in the glass.

Uncle Franc Krasna

Uncle Franc Krasna is a highly respected Bundjalung Elder with a deep connection to Country, culture and community in the Tweed. Through sharing stories and cultural knowledge, Uncle Franc helps foster a greater understanding of Country and reminds us that caring for the land, its waters and what they provide is knowledge carried across generations.

Dan Fleming Fleming Fish Co.

Dan Fleming is a local fisherman and the man behind Fleming Fish Co., bringing fresh, locally caught seafood from the waters of the Tweed and surrounding coast to the community. With a particular focus on crabs and local fish, his work represents a direct connection between ocean and table that is shaped by the seasons, the conditions and a deep understanding of the waters he fishes.

Pipit Restaurant / Yen & Ben

Located in Pottsville, Pipit is an award-winning restaurant built around seasonality, sustainability and a strong connection to place. It explores Northern Rivers produce with fire, fermentation and connection to the landscape at the centre of the kitchen. Uniquely, Pipit is Australia’s only chef-led Gyotaku art studio, offering integrated seafood printing and dining experiences.

Caldera Brewing & Blending Co. / Nick & Hayley

While “fast and fresh” defines much of modern brewing, Caldera takes a slower approach. The South Murwillumbah brewery specialises in beers that mature for months or years, using local, organic and regeneratively grown fruits, hops and botanicals wherever possible. The result is beer shaped by the landscape and produce of the Northern Rivers.

Limpinwood Layers / The Waldron family

Near Tyalgum, Limpinwood Layers is a family-run pasture-raised egg farm established by the Waldron family. Their hens form part of a working farm in the lush Limpinwood Valley, producing eggs while demonstrating how smaller-scale agriculture continues to contribute to the food culture and farming landscape of the Tweed.

Fair Game Wild Meats / Ryan

Ryan Smith is the hunter behind Fair Game Wild Venison, sourcing genuinely wild Australian venison from free-ranging deer. Rather than farming animals behind fences, Ryan’s work makes use of a species whose numbers require management, transforming wild-harvested meat into a valuable food source and creating a direct connection between landscape and table.

Karkalla/ Mindy

Mindy Woods is a proud Bundjalung woman and acclaimed chef whose cooking brings together food, culture and Country. Through native ingredients and the knowledge and stories that surround them, Mindy celebrates the world’s oldest living food culture, creating experiences that connect people more deeply with the land, its food and the generations who have cared for it.

Earth Beer Company / Domino & Andrew

Earth Beer Company began in an old packing shed on a working avocado farm in Cudgen, overlooking Wollumbin. The independent brewery makes small-batch beers, often using hand-picked produce from its own farm and neighbouring farms in seasonal releases. Its brewery and tasting room offer a place to gather among the farmland and sample a locally handcrafted beer.

Tropical Fruit World / Bob

At Duranbah, Tropical Fruit World is a 200-acre working farm growing more than 500 varieties of tropical and subtropical fruit from around the world. Owned and cared for by generations of the same family, it is part commercial farm, research park and visitor experience, and has spent decades introducing people to the extraordinary diversity of fruit that can flourish in the Tweed’s subtropical climate.

Cheeses Loves You / Deb

In Burringbar, cheesemaker Deb Allard transforms fresh Jersey milk into an extraordinary range of handmade cheeses. From ricotta, haloumi and brie to romano, blue cheese and yoghurt, her work continues the Tweed’s long dairy tradition while celebrating the possibilities of beautiful milk, patience and traditional cheesemaking.

Riverview Farming / Kevin & Peter

Sugar cane has shaped the Tweed landscape and its communities for generations. At Condong Mill on the banks of the Tweed River, locally grown cane has been crushed since 1880. Today the mill continues that tradition, transforming cane grown across thousands of hectares of surrounding farmland into Australian raw sugar.

Cane Growers / Peter & Justin

Sugar cane has shaped the Tweed landscape and its communities for generations. At Condong Mill on the banks of the Tweed River, locally grown cane has been crushed since 1880. Today the mill continues that tradition, transforming cane grown across thousands of hectares of surrounding farmland into Australian raw sugar.

Bistro Livi / Ewen & Danni

Set within Murwillumbah’s Art Deco M|Arts Precinct, Bistro Livi is a small neighbourhood restaurant built around quality produce from the Northern Rivers. Its concise menu of shared plates changes with the seasons, reflecting both the abundance of the region and the relationships between its chefs, growers and producers.

Birds of Isle / Chanel & Sally

Birds of Isle is a female-founded Australian rum producer creating a distinctly local interpretation of the spirit. Its Bunya Nut Rum incorporates hand-foraged native bunya nuts, which are flame-torched, roasted and steeped in rum, drawing together the landscape, native ingredients and the traditions of rum-making in an entirely new way.

Tweed River Pecans / David & Kaye

Tweed River Pecans grows pecan nuts in the fertile subtropical landscape of the Tweed. Like many of the region’s smaller agricultural enterprises, the orchard reflects the extraordinary diversity of crops made possible by the valley’s rich soils, rainfall and climate, and by the families who continue to work its land.

Summit Organics / Rod & Tania

Beyond Tyalgum, beside the World Heritage-listed Border Ranges National Park, Rod and Tania Bruin have spent decades growing certified organic produce at Summit Organics. Their intensive market garden is founded on a simple philosophy: healthy soil creates healthy plants, healthy people and, ultimately, a healthier planet.

Jumping Red Ant / John

Operated by Johnny Atkin at Duranbah and Bilambil Heights, Jumping Red Ant grows an enormous diversity of seasonal fruit, vegetables and flowers. From tomatoes, avocados and citrus to potatoes, herbs and roses, their produce travels directly from their farms to local markets, restaurants and kitchens throughout the Northern Rivers.

Jumping Red Ant / Cass & John

Operated by Johnny Atkin at Duranbah and Bilambil Heights, Jumping Red Ant grows an enormous diversity of seasonal fruit, vegetables and flowers. From tomatoes, avocados and citrus to potatoes, herbs and roses, their produce travels directly from their farms to local markets, restaurants and kitchens throughout the Northern Rivers.

Mate & Matt’s / Jane & Matthew, Henry & Jess

Mate & Matt’s is woven into the fabric of the Tweed, connecting local farmers, growers and producers with the people, families and hospitality businesses around them. Built on generations of relationships, it celebrates the region’s makers and its own family-grown produce from the farm gate shed at the heart of the Cudgen Plateau, home to NSW’s largest sweet potato farm.

Woodland Valley Farm & Pasta’bah / Jodie & Fabian

At Fernvale, Jodie and Fabian established Woodland Valley Farm with a focus on regenerative farming and pasture-raised eggs. Those eggs became the foundation for Pasta’bah, their award-winning artisan pasta made nearby in Murwillumbah. Together, farm and kitchen complete a beautiful circle, from healthy soil and pasture to hens, eggs and handmade pasta.

Tweed River House / Gregory & Phillip

Perched on the banks of the Tweed River in Murwillumbah, Tweed River House brings contemporary regional dining to a beautifully restored century-old home. Owners Gregory and Phillip have created a restaurant whose menus draw from the surrounding farmlands, rivers and ocean, celebrating the growers, farmers, fishers and providores that make up the Northern Rivers food community.

Origin House / Mark & Zeta

High in the Tweed hinterland at Carool, Origin House sits among the coffee trees of Wirui Estate. For more than 30 years, Marc and Zeta Grealy have worked with coffee, ultimately concentrating on growing single-origin Arabica that reflects the subtropical landscape. The farm stay allows visitors to experience that journey from flowering and ripening cherries through to the finished cup.

Ben’s Patisserie / Ben & Steph

Ben’s Patisserie brings the craft of traditional pastry making to the Tweed, producing handmade pastries, breads and sweet treats for the local community. With an emphasis on small-batch production and classic techniques, it represents the kind of independent food business that has become an important part of the region’s evolving food culture.

Kat Harvey Cheese

Cheesemaker, cheesemonger and former chef Kat Harvey has spent years learning her craft from some of Australia and France’s leading makers. From her Murwillumbah store she carefully curates a range of Australian and international artisan cheeses, bringing together her knowledge of milk, fermentation, cooking and the traditions of cheesemaking.

Chef Sam Gowing

Chef Sam Gowing’s work is rooted in the belief that food can nourish, support and heal. Her deep connection to the Tweed is shaped by its exceptional growers, producers and seasonal abundance, and by exploring the healing qualities of what grows here. For Sam, the landscape and its produce are central to how she cooks and tells the story of food.

Six and Four Wine Store

Six and Four is an independent wine store in Murwillumbah specialising in wines made with purpose by small producers. Owner Jeremy Lawnikanis curates a growing collection of organic and biodynamic wines from Australia and around the world, bringing another layer to the town’s increasingly diverse food and drink community.

Savour The Tweed / Amy & Christine

Tweed-based chef and author Christine Manfield and local food advocate Amy Colli are the co-curators behind Savour The Tweed, a festival celebrating the extraordinary food, people and produce of the region. Together they bring farmers, chefs, producers, makers and First Nations storytellers to the table, creating connections and sharing the diverse food stories that make the Tweed unique.

Bastion Lane / Gary

Within the beautifully restored 1909 Uki Post Office, Bastion Lane Espresso roasts and serves award-winning coffee seven days a week. Home to an espresso bar, roastery, working Post Office and Art Post Uki (art gallery), this historic building has found renewed life at the heart of the village’s everyday rhythm.

Entwined

The people behind Tweed’s food culture