Farm

 

 

Our philosophy

Brae is a regenerative agricultural project in dialogue with the land we work on. We hold an immense respect for nature and honour this in our food and the ways we produce it.
There’s a harmonious relationship between the farm and our kitchen.
The produce we grow becomes the food we serve, while immersion in our landscape nourishes the creativity and care that shapes the restaurant.

Owner and Chef

Dan Hunter

Head Chef

Jason White

Restaurant Manager

Alex Casey

Head Sommelier

Lyndal Taylor

Head Gardener

Jodie Lawson

Join our team

Our farm

We employ organic principles to produce seasonal vegetables, stone fruits, citrus, nuts, berries, olives, honey and cereal grains.
We manage the property using regenerative farming techniques to restore the land. Guests are invited to learn more about our approach by exploring dedicated walking paths with interpretative signage that reconnects visitors to their food and the place it comes from.

Read our seasonal notes

Brae vegetable garden
Brae vegetable gardens
Brae orchards
Brae orchards

Sustainability at Brae

Brae still life by Scottie Cameron

Farming

We practice regenerative farming that ensures soil health is maintained while protecting climate and water resources. Since opening Brae and taking on the responsibility of the health of this land, we’ve managed it using the natural farming principles of organics and regeneration – without the use of synthetic inputs, herbicides or pesticides.
Since our inception, we’ve planted more than 1,500 native Australian plants, trees and grasses on the property in an effort to improve biodiversity and natural functionality, as well as reduce our carbon footprint.

Sourcing

We produce organically on our farm up to 90 per cent of the vegetables, stone fruit, citrus, nuts, berries, grain crops, olives, honey and Australian edible plants served in the restaurant, minimising the carbon footprint associated with transporting produce.
We grow, harvest, mill and bake our bread on-site. We press our own organic olives for extra virgin olive oil.
When we do need to source produce from outside the farm, we partner with local, ethical growers and producers whose values align with our own.

Visit our shop to buy a Brae Farm gift hamper

Community

We’re committed to supporting the local community we’re a part of. Each year, we donate a portion of our profits to education, sporting and charity organisations.
We work closely with local artisans, artists, makers and craftspeople to create bespoke pieces for Brae as part of our arts program. We also provide employment pathways to long-term unemployed and disadvantaged youth.

Certification

Brae is accredited with a Food Made Good Standard Three-Star rating from The Sustainable Restaurant Association, UK. The Food Made Good Standard is the world's leading sustainability certification tailored specifically to the hospitality sector.

Read our sustainability statement

0 plantings

of Australian natives have been added to the property.

0 tonnes

of CO2 emissions have been reduced to date as a result of solar electricity generated on-site.

$ 0 raised

to date, supporting education, sporting and charity organisations locally.

Up to 0 %

of the vegetables, stone fruit, citrus, nuts, berries, grain crops, olives, honey and Australian edible plants served in the restaurant are produced organically at Brae Farm.

0 litres

of rainwater is captured for cooking, washing and drinking in both the restaurant and guest suites.

0 kg

of food scraps and green waste have been diverted from land-fill to date by our closed-loop composting program.