Only food we’d feed our own

Pot roasted Bannockburn free range chicken, baby leeks, white wine and English mustard cream, under all-butter pastry. Made in small batches by Broomfield Pies.

Watch Joe Brown visit rural NSW farms that stock FarmThru shelves, starting with pig politics and chicken tractors at Will's farm from NGR Meats.

Dark, dense and fudgy, with a custard base made from Mungalli's biodynamic cream and milk. Their words: the one for proper chocolate people.

Biodynamic full cream milk, a splash of vinegar and a pinch of salt. Mild, milky and lightly salted, with a smooth, buttery texture. Keep it chilled.

Strained thick and creamy from biodynamic Tablelands milk, and sturdy enough to cook with without splitting. Made by Mungalli Creek Dairy.

Set in the tub rather than stirred, with a soft curd you can spoon from the pot. The milk is never homogenised, so a layer of cream settles on top: eat it first or fold it through.

Jersey and Swiss Brown cows graze biodynamic pasture on the Atherton Tablelands, and the milk is never homogenised, so the cream rises to the top. Shake it through or skim it for coffee.

Grass-fed and grass-finished beef, already a few hours in the smoker. Finish it low and slow in your oven for 4-6 hours until it falls apart under a fork.