Millford Acres Farm was first settled over 150 years ago during the gold rush. Miners settled on Sandy Creek which runs through the middle of the property. There was a large Chinese market garden on the creek flats that fed the fledgling community with remnant persimmon trees in evidence today of this time.
Since purchasing the farm in 2016, we have focused on establishing riparian zones to assist in rehydrating the landscape, providing shelter for birds and other wildlife and increasing our biodiversity.
Millford Acres Farm uses regenerative agriculture principles. Beef cattle are fattened using rotational grazing to improve pasture and is grass fed accredited through TEYS. The farm also has a thriving organic, micro market garden and sells its produce at local farmers markets, shops and at the farm gate.
As both food lovers and successful catering company proprietors, we could see a gap in the Far South Coast for an authentic paddock to plate food experience. In late 2020 we trialed ‘Cooking with Fire’ workshops in the repurposed machinery shed. These were a sellout success. Since then we have been invited to join the soon to be launched, Gourmet Coast Trail, a new collaboration of gourmet food focused businesses on the Far South Coast.
Other artisanal experience offerings include: Passata & Pasta Making Days, local brand, Gulaga Gold Truffle Indulgence Long Lunch, Seafood Foraging and Cooking, more Cooking with Fire workshops and art focused events. All events are focused on a hyper-local produce and showcase the bounty grown and produced within the Bega Valley.
The farm also offers Market Garden Tours, which take place prior to workshops. Guests help select and pick the produce direct from the garden for cooking workshops and help finalise the menu from the seasonal harvest.
The garden tours create a better connection and understanding about how vegetables are grown organically, using biodynamic farming principles and sustainable farming practices. Guests learn the importance of: how to keep a farm circular, making sure produce gluts are repurposed and value- added where possible; how farm waste goes into making compost for annual application to garden beds; and more generally how to reduce the human footprint and translate that to city life.