Premium Organically Produced Eggs and Beef

We have been managing the land and the animals on biodynamic/organic principles for over ten years.  We are located a few kilometers downstream from Lostock Dam on the Paterson River.

The farm was founded by the late Ray Marshall, who sadly passed away in May 2009, shortly before his 51st birthday.  Ray was a beautiful man who introduced us to the world of biodynamic’s, food miles, real chicken, real eggs, abundant conversation and his beautiful farm.

Ray’s partner, Kerry, continues to run the farm with the same dedication to ethical food and animal welfare established by Ray in 1999. Producing eggs and beef with biodynamic principles and practices means there is always an abundance of work to keep the delicate complexities of a diverse system in balance. Because of causeway access, routine flooding of the Paterson can mean that 30 to 40 boxes of eggs are carried across the oldest footbridge on the river to be loaded into the van for the trip south. However, the tremendous beauty and soul of the surrounding country is a profoundly supportive offset for the constant challenges presented by farm life. Kerry aims to keep her own balance making time to practice natural horsemanship with her three beautiful horses Joey, Azadi and Rumi. She is a tough but tender and sensitive woman who cares for all her chickens, cows, goats, ducks, geese, peacocks, horses, dogs and cat with the totality of her soul.

To say that these eggs are raised ‘free range’ is an understatement. The birds roam freely throughout the day, sheltering at night in their ‘mobile homes’. These houses are built on skids and pulled by the tractor onto fresh pasture every few days, encouraging an even spread of poultry manure onto the pasture and providing the birds with a constant supply of fresh pick. Complimenting this foraging is a premium certified organic grain mixed specifically for poultry. These birds live long and healthy lives as close to natural as possible.

The eggs have more flavour than a typical egg and are pleasantly complimented by the creamy texture of the yolk.  Cornucopia eggs  poach beautifully with a firm white, which when pressed with the knife, permits the bright yolk to explode onto the toast. When eaten with the toasted sourdough you will find the nutty flavours of the toasted crust will compliment well the centre of the bread, of which there is ample, to collect the essence of both eggs, with a little left to mop around your plate.

Our relationship with the restaurants, retailers and private customers we supply reflects our own ideology around food which is dedicated to the support of artisan producers, environmental sustainability, and regional produce.