DUNGOG Wholefood Co-op has long championed the idea that good food starts with strong local relationships, and nowhere is that more evident than in the diverse producers who supply its shelves.
A cornerstone producer is Fosterton Biodynamic Bakery, where Simon Brownbridge has been baking sourdough bread and pastries since 2003 from his custom-built bakery on a biodynamic and organic farm.
“Good bread is an essential part of life,” he said.
“My belief is that it is one of the first steps to good health.”
Using quality flour, good sea salt and rainwater, and milling grain fresh each week, the bakery prioritises nutrition, flavour and craftsmanship.
Vegetables, eggs and meat for savoury pastries are grown on-farm, with additional grain sourced directly from biodynamic and organic growers.
Just south-east of Dungog, in the rolling country of Flat Tops, Dave and Robanne Morris have been quietly perfecting their garlic crop over the past three years.
Farming organically, the pair began by trialling a range of garlic varieties to identify what best suited the local climate.
Today, their paddocks are largely planted with French Messidrome, Elephant and Rojo de Castro garlic.
“These varieties provide a good balance between climate suitability, depth of flavour, and length of storage,” the couple said.
“In addition, there are other varieties we are currently testing to see what else could be viable for our region.”
Guided by permaculture principles, Dave and Robanne aim for circularity and zero waste wherever possible, using organic inputs sourced on-farm.
Their focus is firmly on producing healthy, nutrient-dense food, which is something they believe is increasingly absent from mainstream food systems.
Alongside garlic, the farm is expanding into vegetables, with plans underway for a large polytunnel and additional infrastructure to scale up production, broaden crop range and extend the growing season.
The Co-op also proudly supports younger producers, including Dungog High School student Maxwell Wood.
At Eden Vale in Vacy, Max supplies free range eggs laid by pasture-raised rescued hens.
A member and volunteer at the Co-op, Max sells his eggs to help fund travel for State and National Athletics competitions, a grassroots example of community backing local ambition.
Together, these producers reflect the Co-op’s commitment to ethical food, sustainability and community, proof that local really does taste better.
By Shannon BENTON
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