The Farm

What is Permaculture?

Permaculture is a design system inspired by nature which is based on ethics and design principles that can be used to guide you, your household and your community ‘beyond sustainability’.

By adopting the ethics and applying these principles in our daily life we can make the transition from being dependent consumers to becoming responsible producers. This journey builds skills and resilience at home and in our local communities that will help us prepare for an uncertain future with less available energy.

David Holmgren, co-originator of the Permaculture design method

The foundations of Permaculture are the 3 core ethics of Earth care, people care and fair share, which inform and underpin the 12 design principles:

  1. Observe and interact
  2. Catch and store energy
  3. Obtain a yield
  4. Apply self-regulation and accept feedback
  5. Use and value renewable resources and services
  6. Produce no waste
  7. Design from patterns to detail
  8. Integrate rather than segregate
  9. Use small and slow solutions
  10. Use and value diversity
  11. Use edges and value the marginal
  12. Creatively use and respond to change

By embracing Permaculture in our farming, we produce nutritious, chemical-free food while simultaneously healing both the land and the young people who spend time here.

Permaculture encompasses not just agriculture, but also human culture in a truly integrated system.

Growing food organically is an important aspect of Permaculture.
Currently a proportion of the farm is certified Organic through the Organic Growers of Australia and Australian Certified Organic and we are looking at ways to extend that through the rest of the farm in the future.

We also care for our livestock following the methods of internationally acclaimed natural animal care expert, Pat Coleby. The animals’ surroundings, treatment, healthcare, nutrition (including dietary supplements) are all guided by her comprehensive publications on care for specific species.

The result is high quality, premium meat that is sought after by some of the best chefs in Sydney.