Author: Fiona Lloyd

Nature’s liquid magic

Russell Calder is a revolutionary who has gone underground. He is not fomenting change, but he is most certainly fermenting it, writes ANDREW MOLE. Beneath great lines of hay and animal manure from which compost is produced and...

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The Wagyu switch

It’s been one year since Sevens Creek Wagyu opened its on-farm restaurant, and the dining spot is going from strength to strength. Successfully narrowing the “paddock to plate” journey to a matter of metres, Sevens Creek Wagyu’s...

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