Brunch at the Barn

We had our very first Brunch at the Barn!

A lot of planning went into this little project and we were thrilled to welcome 20 guests who joined us for a slow, Swiss-inspired morning.

Us three girls had a fair bit to get through in terms of preparation—creating platters, setting up the buffet, and making sure everything looked just right.

Right on time, we were ready to welcome our first guest, and from there the morning flowed beautifully. It felt like the beginning of something special.

Out in the patch, the work continues. There has been plenty of weeding and yes—you guessed it—mulching. We are so close to being finished now, and that feels like a big milestone.

Wednesday was far too hot to do much outside, but that doesn’t mean nothing happens around here. We had a fairly big dairy-farm-related meeting, and once the heat finally disappeared, I got stuck into pricking out our first winter seedlings.

It’s hard to believe how quickly this season is moving. We hardly get a chance to enjoy spring veggies, and already we are thinking ahead to winter crops. Planning never really stops—it just changes direction.

Friday was spent in the kitchen, getting ready for our Burger Night and preparing for Saturday trade. There’s something comforting about the rhythm of baking, cooking, and setting up for the weekend—it feels like home.

Looking ahead:

Brunch at the Barn

In January, every Tuesday and Monday (Australia Day), we offer a Buffet Brunch from 8:30am–12pm.

$30/adult | Kids under 5 free | 5–12 years $15

Bookings via message or on our website.

Patch to Plate Dinner

Our next dinner is tomorrow night!

Burger Night with vegetarian and GF options.

Limited seats—make sure you book ahead. $30/adult

Barn open tomorrow, 11–5

We are serving:

• Coffee & Cake

• Creamy Beef and Carrots with Spätzle

• Pumpkin–Feta Quiche

See you at the Barn!