Only food we’d feed our own

Tree-free and toxin-free: no chlorine bleach, BPA or formaldehyde. Soft, strong, absorbent towels from the makers of our bamboo toilet paper, 12 rolls a pack.

Unbleached, individually wrapped rolls made from bamboo by Tanya's independent brand, Eco Cheeks. No chlorine bleaching, no forever chemicals, just soft paper done better.

Two steaks in one: buttery eye fillet and firmer strip-loin either side of the bone. Grass-fed, grass-finished beef from cattle raised on pasture managed for soil health.

Cut from the rib section with the rib cap curling around the outside, from cattle raised regeneratively on pasture and grass-finished. Rich, tender, marbled all through.

Grass-fed and grass-finished, raised regeneratively for a deeper, mineral flavour and firmer texture. A whole cut, big enough to feed a crowd or fill the freezer.

Raised out on open pasture in the Hunter, with space to forage and roam. Two whole birds, averaging 1.7kg each, for rich, savoury meat and golden skin.

Wild Harvest Olive Oil has landed on FarmThru

Three harvests. One wild season. Straight from Phil Mather's crew to your kitchen.

Meet Phil Mather. Each season he, his family and friends head out to harvest olives from wild trees and relinquished groves, picking fruit that would otherwise go to waste. It's slow, hands-on work, and you can taste it.

Wild olives give the oil real flavour and character. Picking them also helps protect native vegetation and ecology by stopping the fruit from germinating and spreading. Every olive is gleaned from clean environments, free from spray and roadside pollution, on Kaurna, Ngarrindjeri and Peramangk Country. The oil is unfiltered, full of nutrients, and pressed within two days of harvest.

Because each pick is different, we're bringing you the whole 2026 season, one harvest at a time:

• Second Harvest: Slight astringency with late, peppery notes and good length. Earthy green artichoke and rocket.
• Third Harvest: Rocket on the nose, fresh red peppercorns, a green aroma and a hint of Earl Grey.
• Final Harvest: Woody artichoke aroma with sage and dry thyme.

On farm updates.
Woohoo, spring is here. We’ve already had temps of 28,29 degrees. All the sweetest smelling things are blossoming and green shoots trying to come through the paddocks. Thank god for that rain a month ago. None since but it was enough to get things cranking. I’ve developed my own fail safe method of allowing the new grass to come through without being chocked out by the thick hatch of winters lignified grasses but also holding on to it incase there’s no more rain coming and cattle will be forced to eat it to stay alive and that hack is….stripey pastures. I slash across the contours leaving one contour slashed the other long. It also saves on fuel and time and slashed across the hills helps slow down the water flow if I’m lucky enough to get rain. It also looks cool although my son calls them my scribbles.
I’m still feeding out protein and minerals 150 grams per cow per day. Don’t ask me how it gets shared around but it seems to work. If my cows have no ribs showing after a winter season that is an achievement. I was shocked at the sale yards yesterday how poor the condition of many of the cattle were. And if they looked bad their pastures would be bare bones. Still the prices for cattle were uncommonly good. I sold my steers but kept the heifers for replacing the breeding herd, and sending to Farm Thru when they get to 20/24 months old. This time next year.
Other news is I started selling Rachel’s farm boxes locally. Just one cow presently but the response was surprisingly good. Thank you all those who stepped forward to support your very local supply chain. It’s such a no brainer to supply and eat from your local area. Our pastures are full of cows but rarely do we have an opportunity to sell to or eat our local produce. Who knows where the supermarket produce hails from. Not that it’s necessarily poor quality but just think of the miles notched up. Probably on some crazy supply chain from Victoria or Queensland. We need a lot of disrupters like myself to challenge this corporate system. Buying locally(and Sydney is comparatively local) is one way of voting for a different food system.
Many thanks to those of you buying Rachel’s Farm produce. We will be adding Biltong soon and we will be offering more bespoke boxes. All premium cut boxes, all secondary cuts and a mix of meats from other Farm Thru suppliers. We’ve had some lovely feedback. Thanks it means a lot. We work passionately with our land and livestock to keep it biodiverse and healthy. Luckily I love moving my herd and keeping them as fattyboombahs so I won’t say it’s hard work but it’s consistent. My farm hand has sprained his ankle so it’s been all on me for the last weeks. Over and out from the mid north coast.