"Jonas is one of those Kiwis who moved to Australia to study and work, and never left. Living with his family in Northern NSW, Jonas brought his love of hunting, the great outdoors, and fixing broken things with him when he moved to Australia. But if only one thing defines him, it’s his passionate dislike of waste. He will go to great lengths to avoid buying new things, and much to his wife’s chagrin, finds second, third and fourth lives in almost everything that passes through his hands – he’s the original tinkerer.
His passion for food waste turned itself into Fair Game when, after discovering he was unable to donate excess meat after a hunting trip, he realized he could do something that would make a difference. He learnt about the convoluted legal process wild game harvesters go through to get meat on plates, and it spurred a passion that led to the formation of Fair Game Wild Venison.
As many small businesses do, Fair Game started as an idea at the kitchen table and quickly grew. As restaurants, deli’s and foodies learnt about the quality of the meat, combined with the ethics and environmental benefits of wild venison, the business expanded and now services the Northern Rivers, the Gold Coast, Brisbane, Sydney, Canberra, Melbourne and Perth.
In recognition of the quality, ethos and sustainability of the product, Jonas was recently awarded a Gold Medal at the Delicious. Produce Awards 2020. Receiving this recognition in his first year of trading is surely a sign of things to come."
Why is Fair Game Wild Venison a better meat option?
Wild deer are free to roam and graze with no chemical inputs and no restrictions on diet or movement.
Our harvesters are trained in the ethical shot, meaning the animals we harvest experience no stress in dispatch. Wild venison requires no live-transport, no mustering into yards, and no abattoir.
Wild deer are pest animals in Australia, and are routinely culled and left in the field to go to waste. Every animal we harvest reduces this waste, and we work to use as much of the animal as we’re legally allowed to acquire.
Our field harvesters work with landholders to control deer numbers on their properties, reducing grazing competition with livestock and crop damage in horticultural enterprises.
By eating wild venison you’re protecting our vulnerable and unique natural assets. Deer have a massive impact on the bush, and removing this introduced species from the natural environment leaves room for our native species to thrive.
Where do we start – wild venison has almost no saturated fat, is high in protein, B vitamins thiamine, riboflavin, niacin and vitamin B-12 which aid brain and nervous system function, help turn food into energy and keep your skin and hair healthy. It is high in zinc (for your immune system), iron (for forming red blood cells) and phosphorus (for kidney function and creating strong bones). Not to mention, it tastes bloody good too.
The Yoga Social presents their first full Yoga Brunch that includes yoga, guest conversationalist, music, and a Harvest brunch this October 16th.
This will be a unique experience that combines yoga, purposeful conversations and social dining. Your two hosts will guide your through a relaxed yoga session and meditation, leading into a beautiful brunch catered by Harvest and a guest speaker talking about recent events and topics such as food, regenerative farming, bees, etc.
Born out of an idea to collaborate with some of the incredible people and brands in the Byron shire and bring community together in a soulful way.
Jessica and Erin have been long time friends and practicing yogis. Currently, Erin teaches yoga around the Byron Shire and holds private sessions as well. Jessica teaches yoga and has been practicing meditation most of her life and and teaching it for almost as long.
They will be joined by a guest speaker each session talking about recent events and topics such as food, permaculture, coffee, beekeeping, and sustainability.
Check them out on Instagram: @theyoga.social
Wild Harvest is a line of products produced exclusively at Harvest Newrybar by Peter Hardwick.
Peter Hardwick is a wild-food researcher and forager who has devoted his life to educating the masses about the value of native Australian foods. Peter has been the pioneer behind increasingly popular wild and native foods such as lemon myrtle, riberries, warrigal greens and aniseed.
He has been interested in natives since the age of 18 and has been supplying restaurants with foraged native ingredients since the 80's. Exposing the general market to a wider range of native offerings has become his life's mission.
While working with Harvest Restaurant he has developed a number of products under the label of WILD HARVEST, everything from kombucha vinegars, salts, syrups, liquors, and salads.
Check out our range of Wild Harvest Ingredients in our deli or online.
“The Succulent Salad" - an interesting idea worth thinking about, according to master forager, food horticulturalist and pioneer of the Australian bushfood industry @peterhardwick .
Dan's Website: www.awas.com.au
Dan's Website: www.awas.com.au
Yesterday we received some deeply moving feedback from one of our producers at Five Sixty Farms.
"Mate.. since your share (profile) I've had a few enquiries that I never expected. It's prompted a quick reno on another old shed for a small expansion.
I'm truly indebted to you... thank you from all our tribe . Means a lot"
This support from you, our community, and the resulting success in sustaining and nurturing these local businesses is the exact reason why we starting doing our produce boxes.
Thank you from the bottom of our hearts.
~The Harvest Team
Website: Five Sixty Farms
FATHER'S DAY OUT
Even in these tough times we face, we feel the importance to still celebrate our amazing Dads. Join us to celebrate all the dads in your life.
Various food offerings, dad-centric in nature, tailored booze and music will honour and value the dads in our community.
This is a COVID safe event!
DATE: Sunday 6th September 2020
TIME: 12.00pm - 3.00pm
Food - Suckling pig, Flank steaks, Mixed plates, Vegetarian Options
Drink - Whiskey Cocktails, Tinnies, Wine, Soft drinks for the kids
Purchase tickets on the day
*This is a COVID safe, family friendly event!*
Check out our Father's Day Special Gift!
Grab our Father's Day Hamper to look after those special fathers in your life.
Have it dropped off or delivered on Saturday to treat your father for a beautiful Sunday breakfast.
This package includes:
Bangalow Smoked Bacon
Deb Allard Haloumi
Local Roma Tomatoes
Pepe Saya Butter
Keep checking in for more Father's Day updates!
One of my favourite adventures is visiting our producers... Five Sixty Farms this week was another highlight. These guys have been supplying us with micro greens and sunflower sprouts, high quality high nutrient product. Pepe,
the owner operator is a super lovely chap and father who loves what he does, this is evident when you visit his family farm (did I mention 8 kids). The grow house is beautiful, rustic and vibrant with life. I was impressed with his growing practices, diversity of product but most of all the care and pride he takes in his product. We are lucky to have him in our region and pleased to be sharing his love with you all.
Here is a little about Five Sixty Farms, for more please check them out here... https://fivesixtyfarms.com.au
Hi I'm Pepe Fassos, the Owner/Grower of Five Sixty Farms, and I've had a lifetime surrounded by food. Being raised in the kitchen with my parents owning a legendary Greek Restaurant in Byron Bay. As a Chef and manager of a busy Greek Catering business in the Clarence Valley, provided me with crucial experience and understanding of the need for high quality and freshness when it comes to growing food for the table.
Our goal is for you to receive a food product that exceeds expectations in flavour, appearance and nutritional value.
A product that is a food staple ... not just a trend ! In experiencing that you come to the realisation that microgreens are not just a garnish.
At Five Sixty Farms we pride ourselves in the application of biological growing systems to ensure the most nutritious, flavoursome and visually appealing microgreens possible. All our plants are grown in soil, exposed to sunlight, with nutrition provided by our own compost with enhanced microbial activity.