A Full Barn, Full Plates and Riding the Heat

What an incredible way to wrap up our summer brunches.

Our last Brunch at the Barn was a real highlight, with over 40 guests filling the space and enjoying a relaxed morning around our Swiss-inspired buffet.

People travelled from Geelong, Ocean Grove and Portland to be here, meeting friends, sharing tables and leaving as part of the wider Barn community.

It’s moments like these that remind us why we love opening our space and feeding people well.

Mid-week brought a very different challenge. Extreme heat rolled through and our plants certainly felt it. Temperatures climbing above 45°C are not conditions anything truly thrives in, and while some crops took a hit, there’s little value in dwelling on it.

Instead, we kept moving forward. We pricked out our second round of winter seedlings and even managed to plant the first lot into the patch. Growth feels slow right now, and I’m still waiting for a good flush of veggies to come through, but patience is part of the rhythm.

Behind the scenes, we’ve also been busy in the kitchen again. With our freezer meals completely sold out, it was time to restock — good news for those who’ve been asking. Preserving, cooking and planning ahead continue to be a big part of our weekly flow.

Small gatherings are becoming a beautiful part of life at the Barn. This week we hosted our workers and business connections for a wood-fired pizza night, a chance to say thank you, slow down and share food together. These simple evenings mean a lot to us.

Looking ahead, we’re opening the garden gates this Sunday 1. February for an Open Garden with wood-fired pizzas, running from 10–4, with pizzas baked 12–2 (until sold out). Come wander, eat, and soak up the space.

Our next Patch to Plate Dinner is set for Friday 14. February — a BBQ night with vegetarian and GF options, plus dessert. Seats are limited, so be sure to book ahead. $30 per adult.

Barn open tomorrow, 11–5

We are serving:

•Coffee & Cake

•Beef patty with potato and mixed greens salad

•Zucchini slice with side salad

•Swiss omelettes with mince filling

See you at the Barn.