Copyright © HT Digital Streams Limit all rights reserved. Pooja Naik 6 min Read 20 Sept 2025, 10:30 am IT Eat local month host over 100 opportunities that local producers highlight in a picturesque rand. (Public Australia) Summary cut an hour of Brisbane and Gold Coast in Queensland, family-managed farms, seasonal cafes and one-man distillers advocated the local ingredients to put one of Australia’s premium food bowls on the world map Marco Pierre White, Gordon Ramsay, and Nigella’s law, not under the open of the source of the source. These are not culinary legends on Sabbath day, but a herd of 20 spoiled jersey cows on Tomerup’s Dairy Farm, a 200 hectare of great pastoral salvation plugged into Australia’s picturesque edge. The region feels an hour’s drive from Brisbane. This bag of the South East Queensland was a tranquil agricultural power house fed by ancient volcanic peaks and fed by fertile soil and spacious rain – thank you for the Gondwana Rainforest’s damp embrace. The nutrient -rich country has for generations to raise everything from capsicums to cattle, beans to flowers. Dairy remains a proud constant. Tommerup’s, which has been operational since 1874 and is now managed by the fifth generation of farmers Kay and Dave and their two children, is an example of the perfect example of the region’s shift to Paddock-to-plate experiences. Their farm attracts curious city people, while their Larder eggs, roses sell veal and lenient Jersey Girl Dairy products. “We are very close to the cows and know their personalities,” Kay says, leading us through an old wooden shed where cows await their turn at the stall. “Everyone has a favorite stall, and if taken, they will wait in turn (to be traditionally milked). We do not chase the volume, chase our quality. “The broader region follows the matter. Eat the local month every June makes the picturesque rand in a pasture route, with more than 100 opportunities highlighting local producers and products in the spotlight.” Agritourism here is only underway, “says Alex Baker – director of measure that reveals Australia – which is expected to be the peely rand. Melbourne of Sydney – but for those who chase the scent on his source, this is where the right festival starts. Look at the full Beeld Tomerup’s has been in operation since 1874 and is now run by the fifth generation of farmers. (Reveals Australia) at Tomerup’s nothing is wasted and everything tastes as it should. Their thick, golden butter – priced at AUD 100 per kilo – is a pure indulgence, while the artisan sanal kaffir lime cheesecake -ys tangy is creamy and absolutely worth the blame. There are also crème fraiche, cheese, yogurt and tender meat with rosy-all of cows fed with grass that spend their days in the sun. “They’re outside all day, just cows,” Kay says simply. As we walk through the farm, we throw pumpkins over the pig fence – within seconds. Henne zippered like a sea of red as grains spread across the garden. And in the last light of the day, the jersey cows, broad eye and comfortable, keep chewing until the sun slides behind the hills. Tommerup’s openly open and offer more than a rural escape – it is a reminder of where food really comes from, and of the care, crafts and respect for the country that makes it possible. A similar sustainable ethos extends to Wonglepong, a remote suburb of barely 300 inhabitants, where Jaimi Pennell is forgotten sound farm. Her half-acre botanical and regenerative vegetable garden nodded to the threatening Tamborine mountain and reminiscent of the soundtrack of nature before tractors and machines. This passion project has a way of dealing with the postpartum depression two years ago. “I needed something to put my energy in the way than just be a mum,” Jaimi reveals. With the support of her husband, and after a few rounds of trial and mistakes, she took over the entire backyard in months. “It lit a deep passion in me and I wanted to feed my boys really healthy food.” Now, Jaimi is growing vibrant, small groups for local homes and stores, and forms part of a close network that delivers inside-the-hour-chosen goods at outlets across the picturesque rand, all while raising her family. In the summer, 12-15 varieties thrive: lush cucumbers, cherry tomatoes, abundant zucchini, Asian greens, turmeric, ginger and more. While the climate is moving, the crop is also with kale, broccoli, garlic, potatoes and lettuce. Flowers also return to the beds in cooler months. Despite recent flood damage, Jaimi is constantly adjusting to protect her “bio-intensive, human scale, out-of-organic” garden. “Every inch of the country is used, all farming is done with hand equipment, and every decision is made by the lens of improving soil health,” she says. She picks basil leaves as big as my palm, with their intoxicating aroma away from feet; The cherry radishes are juicy, with a sharp, peppery kick – intensely fresh and memorable. Look at the full image picnic real food bar. (Reveal Australia) An hour later, I both enjoy at Picnic Real Food Bar, an organic cafe in the north stores, an area of eateries, shops and bars that advocate local products and boutique drinks at Tamborine Mountain. The sky growls outside, and we take refuge at a long table indoors and listen to the pattern of rain and the conversation. The menu offers boutique coffee, organic tea and natural Australian wines, plus vegan and gluten -free rates: fresh salads, house -baked pastries and other healthy options. Today’s spread is a smorgasbord cheese, strawberries, pickled greens, basil, radishes and dips – each bursts of flavor. “The right heroes are the Boers, and our restaurants like to work with them,” says Hospitality Professional, award-winning author and co-owner Brenda Fawdon, who runs the dining room with designer Sonja Drexler. Their pantry is with products from Tomerup’s, Forgotten Sound Farm and other local suppliers. “Nothing beats the freshness.” Brenda traded Brisbane’s Skyline 15 years ago for the picturesque rand, when little about it heard. On a local market, she bought rhubarb cards. “When I opened it, the juice splashed my face,” she recalls. “That’s when I realized what was going on here – that’s why I sold and moved my city company.” Green practices extend to the backyard, where an oven of stainless steel kitchen waste turns into compost for the garden, and an Environ waste system treats underground wastewater. “The reason why Scenic Rim is one of Queensland’s food trays is the underground water from natural feathers in the backland,” Sonja adds. “It’s all in the ground and the water.” Look at the full image loborn. (Reveal Australia) We turn around for our final stop: Loborn, a one-man distillery run by engineer-driven distiller Tom Drewitt. On weekends he exchanges computers for copper stills and channels his precision in a small group. “Most Amaro in Australia comes from Italy, but I wanted one that tastes here,” he says, putting glasses at the head of a long wooden table. Loborn – short for ‘Locally born spirits’ – is the Italian tradition with indigenous botanical agents of Tamborine Mountain. Hibiscus, finger lime, strawberry glue and anise myrtle replace the usual imported herbs, creating aperitives and digestive that is just as much a product of the country as the salads and cheese we tasted earlier. The series contains Amaro no. 1, a light, citrus forward aperitivo with 12 botanical agents; and Amaro no. 2, richer and more complicated, layered with local oranges, strawberry tooth and velvety bittersweetness. The Red Vermouth – My Favorite – Mark caramelized honey with rhubarb, orange and a whisper of sea salt over a base of Chardonnay grapes. Whether it drank in a Negroni, an Americano or neat, every sip talk of place. When we get back into the mountain air, the day feels with a single thread: connection to place. In the picturesque edge, scent is rooted in the country and formed by the hands it tends. Pooja Naik is an independent travel and cultural journalist in Mumbai. Catch all the business news, market news, news reports and latest news updates on Live Mint. Download the Mint News app to get daily market updates. More Topics #Features Read Next Story
In a scenic edge, eating fresh produce is a way of life
