The Farm – an 80-acre working farm just outside Byron Bay comprised of a collection of micro-businesses – they have an abundance of fresh produce at their fingertips and the chance to run an unprecedentedly sustainable restaurant. There are heritage-breed pigs, heritage Scottish Highland cattle and chickens, says head chef Darren Robertson. “And then there’s about eight acres that are pretty productive in terms of growing ginger, garlic, herbs, radishes and edible flowers…”

Meanwhile Outside spent some time on the ground to come up with this little piece, which touches on the very heart of their motto of Grow, Feed, Educate.