Produce in the Macedon Ranges
Rich, volcanic soils, distinct seasons, bountiful water, with plenty of time to watch the garden grow: these are the signatures of the Macedon Ranges and it shows in our produce.
Locality, sustainability, seasonality and unbridled passion for all year round growing practices are attributes purely personified by our small-scale orchards, vineyards, farmers and producers.
Organic, heirloom and everyday produce is what we do best. Think cherries, zucchinis and beans in summer, rare varieties of mushrooms in autumn and up to 30 kinds of potatoes and root vegetables in winter.
Biodynamic and organic practices are taken very seriously by the many local food businesses, with ever evolving techniques. Free-range meats, meat products and organic poultry hail from rare-breed farms, and lovingly handmade specialty cheeses made from cow’s milk steadily receive awards.
Let’s not forget the year-long supplies of trout, Murray River cod, eels and yabbies, plus the rich olives and extra virgin olive oils and an array of specialty products fit for anyone’s pantry. Each April we celebrate the local harvest with the Harvest Week Festival. In this collaboration between the vignerons, cooks, restaurateurs, publicans, provedores, suppliers and growers of the region, you can indulge in 10 days of food and wine workshops, tours, lunches, dinners and classes that showcase the skills and knowledge of its members.
You can create your very own food experience in the Macedon Ranges any time of the year by grabbing a basket and timing your journey to coincide with one of the many farmers’ markets that are on every weekend (except the 5th Saturday of the month).
Pop into one of our dedicated food provedores, where the shelves and fridges are stocked with some of the region’s best food and wine. Pack your esky and take home a tasty collection of lovingly home grown and handmade delicacies to share with family or friends or perhaps just fill your pantry.
