Ethos
The vision for farmer’s daughters was informed by executive chef alejandro saravia’s learnings from working closely with different farmers and producers in Gippsland. this forms the four pillars of our venue.
SPECIALISATION
Inspired by Kirsten & David Jones from Mirboo Garlic Farm. A clear example that passion and dedication with one focus, can produces some of the best garlic in the country as judged in the Australian Food Awards (2015 - 2020)
PATIENCE AND RESEARCH
As demonstrated by Phillip Jones from Bass Phillip. Passion, patience and choosing the best climate, soil and location makes Bass Phillip wines the best in Australia.
SENSE OF COMMUNITY
Demonstrated consistently by David and Mate Batarilo at Alpine Trout Farm in Noojee. Working as a family and community that supports each other is what makes their product and experience so special.
SUSTAINABILITY WITH A VISION FOR THE FUTURE
Embodied by Paul Crock from Gippsland Natural Beef who works under a philosophy of sustainable farming, which follows the whole process from paddock to plate.
With a focus on sourcing seasonal ingredients, our menu changes regularly as we navigate the seasons and their produce within gippsland and regional victoria.
We are working closely with farmers and local producers to reduce the gap between farmers and the end consumer. Our in-region projects are developing direct relationships with growers, farmers and producers to ensure that we can rescue traditions and stories as well as give back to the community by implementing sustainable partnerships with our kitchen and patrons.
