TIM, DONNA AND THE FARM

We moved to our 100 acre farm in 1991. Improvements at the time were just one dilapidated school bus which we lived in for seven years while building a house, sheds and deer farm.
We aim to minimise our ecological footprint as much as possible.
We have been off the electricity grid for over 30 years using solar power. We collect all our own water (tanks and dams) and never pump from the Glenelg River. We grow nearly all our own meat and vegetables and process everything on site (including specialties like cheese and salami). Our hot house offers a lengthened growing season, and our cellar provides storage for all our preserves as well as home for curing meats like prosciutto and salami. We even use our own honey and hops when making our beer and cider.
We never use fertiliser on the paddocks but choose to slash and aerate to condition the soil. Rather than cut hay and then feed out in summer, we maintain low stocking rates and manage food resources to minimise our ecological footprint.
Deer are far lighter on the ground than cattle and exceptionally low in fat, resulting in a more efficient meat producer. All animals are killed on farm, reducing animal stress, optimising meat quality and removing footprint from transportation. We aim to use every part of the animal including skins.
Most building supplies are from renewable or recycled materials.
Tim has a master’s degree in environment and business management and his career in threatened species recovery spans over twenty years.
Between us we have planted tens of thousands of trees and fenced to ensure regeneration of far more.
We acknowledge the Traditional Owners of our farm on the borders of the Buandig and Gunditjmara people, and recognise their continuing connection to land, waters and culture. We pay our respects to their Elders past, present and emerging.