Sunlight streams across an outdoor café veranda with green chairs and a long wooden table. In the foreground, a small pot of purple flowers wrapped in burlap sits on the table, with fields visible beyond.

We are open from 7am Monday to Saturday right through the school holidays, including the Easter and Anzac Day public holidays. These djeran (autumn) mornings on the farm are glorious and a beautiful time to sit out on the front verandah.

New on the menu in the cafe this week is a spiced lentil soup made with a house made organic veg stock, French green lentils, herbs from the garden on the farm as well as tomato and kale from Wren Farm in Karridale. We’re also adding salads to the repertoire, starting with a roast pumpkin, beetroot and chickpea salad with halloumi and a tahini dressing and an all organic slaw made with cabbage, celery, carrot, fresh parsley and other good things. All available from this Tuesday.

Stacked wooden crates display pumpkins, squash, and sweet potatoes, with wicker baskets of red onions and shallots on top. The produce stand sits against a corrugated metal wall with tables and chairs visible in the background.

Autumn colours in the shop

Close-up of many tomato wedges in red, pink, and yellow tones spread across a parchment-lined tray. The cut tomatoes fill the frame in an overhead view.

Slow roasting bit batches of locally grown tomato to be used in the spiced lentil soup.

Close-up of a pile of fresh vegetables including red radishes with roots attached, leafy greens, dark beets, and celery stalks. The produce is tightly packed, filling the frame.

Radish and beet bunches from Wagtails Garden on the farm