Local Growers and Suppliers

While focusing on rearing grass-fed beef and the occasional free-range pig, Target Creek Farm has adopted regenerative farming practices. The primary aim is to improve soil biology to eventually eliminate carbon reliant inputs (synthetic fertilisers) whilst increasing productivity and soil health. Initial farm projects involved fencing off dams and watercourses from stock and increasing the number of paddocks for better pasture management.

In recent years Target Creek Farm has been working to maintain 100% grass/crop cover throughout the seasons with a diversity of species, and not spraying out pastures between times. Last year they trialed on farm composting and this year are experimenting with vermicomposting. Both products will be used to increase soil carbon and micro-organisms. In 2021, Target Creek Farm won Champion Beef Carcass in the member’s division of the South Coast Beef Spectacular. They also won Reserve Champion Carcass in the lightweight school’s division, having supplied Dapto High School agricultural department with a black Angus x Limousin steer for showing.

Target Creek Farm works with Bangalay Dining to build a community food system that supports local farmers. Their aim is to raise grass-fed beef, direct to the consumer whilst improving the sustainability of their farm.

Terrewah Farm is a small-scale, mixed enterprise in Kangaroo Valley. They grow organic vegetables and herbs, raise pastured poultry for eggs and meat, run dorper lambs and have a small but beautiful herd of dexter cows who produce both milk and beef. They practice regenerative growing methods, don’t use synthetic fertilizers, pesticides or herbicides but focus instead on nourishing soil, allowing it to grow naturally amazing produce. They are committed to growing a thriving local food system that is freshly harvested, ethically raised and chemical-free.

They do small batches (50-60) of chickens at a time, growing them for 2 weeks in the brooder and then on pasture, moved daily, for a further 6 weeks. Their portable coop is half covered (for shade and rain/wind protection) and half open to the sunshine. Birds dress out at an average weight of just over 2kgs. Some are 2.5 or 2.6. (We use them for whole birds, plus process in shop for thighs, wings, breasts, etc.

They don’t feed them organic grain, and their pasture is chemical-free. Birds are not medicated in any way (including in their feed).

From Southern Highlands and Tablelands, both Lyn and the Winders observe regenerative farming practices. Ducks are grown to 7-8 weeks of age, free to roam in flocks with Maremma dogs to protect them from predators. Tend towards slightly darker meat and a stronger flavour profile.

On their Milton property, Andrew and Phoebe rear Heritage Berkshire pigs, and Square Meter beef. They also do fabulous chemical free vegetables.

The Square Meter beefs are some of the best, plus such good yield – the Berkshires are small (dress about 40-ish kg) but are spot on in fat conformation and really good flavour profile.

Ian breeds Australian White sheep; pasture-raised and rotationally grazed according to regenerative agriculture principles, his lambs are hand-reared and sustainably farmed.

John and Helene pasture raise heritage saddleback pigs finishing them on acorns & apples. Their saddlebacks are smaller than standard – but SO good.

They’ve also started utilizing seaweed in the feeding regimen, making John & Helene’s pigs better, in terms of meat-fat ratio and growth patterns.

Spectacular scenery aside, the South Coast of New South Wales features some of the richest pasturelands found in Australia. The conditions are ideal for the dairy industry, with carefully selected herds nurtured across many local dairy farms throughout the region.

Dedicated farmers are fully committed to the care, health and wellbeing of their herds. These key elements enable South Coast Dairy to produce premium quality milk and cream which is widely regarded as the freshest milk around.

Rockfield Park was the first settlement on Berry Mountain back in the 1860s. With a birds eye view over the entire Shoalhaven from the country to the coast, it is now home to Berry Mountain Lamb.  We source high quality pasture raised lamb for Bangalay Dining from the green pastures of Rockfield Park to ensure our lamb dishes feature uncompromised flavour and are sourced locally and sustainably.

A local small family farm in the scenic hinterland village of Kangaroo Valley. Kristen’s passion and focus is on sustainability, regenerative farming and the welfare of their chickens that are fully pastured. Thanks to Kristen and the girls, our eggs at Bangalay Dining are both ethical and delicious.

Our chickens are sustainably sourced from Crooked River Farm, a small scale, mixed species local farm based in Gerringong. Producing pasture raised chickens, the local coastal farm sits on the fertile flats of Crooked River.

We source a lot of our vegetables from Strong Organics, a small certified organic local growers vegetable farm in Terara. Passionate producer Josh grows the highest quality seasonal vegetables which thrive in the rich soils of Terara.

Schottlanders Wagyu farm was established in 2005 by Gerhard Baden and is located 15 minutes drive north of Bangalay in the picturesque locality of Rose Valley, near Gerringong. Lush green paddocks dominate this area of the South Coast and the farm is no exception, with 230 acres of prime grazing land for cattle to wander, remaining chemical-free for the past 40 years.

Schottlanders Wagyu has created a self-sufficient station by only feeding cattle with crops grown locally on the property. This follows the recognition that when cattle are free to follow their natural diet and graze on fresh pasture it is significantly healthier for both the cattle and ultimately the consumer.

Located just a few streets away from us here in Shoalhaven Heads, sits our local, award winning local butcher Mountainside Meats. Dedicated to their craft, this team of local butchers headed by Nathan Alcock are both creative and daring and make a mean sausage combination, earning them plenty of shiny accolades along the way.

Something Wild are at the forefront of supplying native Indigenous food to restaurants and consumers around Australia. With strong relationships forged with Indigenous communities, Something Wild proudly promote and supply unique produce from one of the world’s oldest and richest cultures. The products not only allow customers to experience produce which celebrates Indigenous culture, but also provides positive opportunities and outcomes for many rural Indigenous communities.