Bundarra Farm

06/08/2026

So honoured to receive this recognition this week. Thank you delicious. Australia and Harvey Norman all of the judges especially Lennox Hastie at Firedoor and Brigitte Hafner at Tedesca. Congratulations to all of the producers who were also recognised for their hard work and beautiful, innovative and delicious produce- so much fun and I’m proud to be a part of it all. Thank you 🙏

Ethical, sustainable and unashamedly delicious. Discover how a passion for regenerative agriculture and a deep commitment to her local community earned Bundarra Farm’s Lauren Stevens the ultimate title of Producer of the Year at the 2026 delicious. Harvey Norman Produce Awards: bit.ly/4fMzVAs

31/05/2026

Thank you and for getting me out of the country and into the city for Fire Kitchen talks and RAS Medal Winners dinner at The Strand. It was so great to connect with other producers , the dinner last night was spectacular and really shows what a difference high quality local produce makes to a menu, the effort that goes into producing good nutritious food is evident in flavour. The room was full of appreciative energy and the menu was so delicious.
Thank you for bringing us all together and looking after us all. 🙏🌾🧡

One of my favourite things to do in the city is talk to uber drivers… what’s the chances of one driver Jojo from Ghana setting up a regenerative pig farm back home and wanting help to make billboard sausages, and another driver wanting to move to the Murray region?? You don’t know if you don’t ask questions… I love taking to people!! So interesting!

28/05/2026

Just the pigs! Farm looking lovely and refreshed after 25mm this week, lots of little bits of lucerne, clover and reseeded radish and chicory popping its head. The piggies are VERY happy. And so many babies!

18/05/2026

This weeks newsletter is out, with a quick read about why regeneratively grown food tastes so damn good. Thanks for reading 🧡🌾

Thank you for your patience and for those people buying our chicken. Not having any pork available has really put a dent in our income- without our core product being available things are really, really tough here so we are looking forward to getting some orders out the door this week.

15/05/2026

Attention restaurants! Bundarra is now offering Suckling Pigs, processed at our local just a few kms from our farm. Place your orders this coming week via .co for delivery the 27th May.
Sizes between 7-10kgs.
Thank you!

10/05/2026

Alrighty! We’re back in business. This plump lot of porkers are flagged for this weeks run.
We’ll be restocking the online inventory tomorrow at 5PM so get your reminders set for delivery next week from May 20.

In the meantime, there is still time to order our delicious chemical and antibiotic free pastured chicken, small goods and charcuterie for delivery this week. Cut off is tonight.

Thank you!
🙏 🧡🌾

09/05/2026

Looking back at what we’ve built at Bundarra over the years, the garden feels like one of the most honest records of time spent here.
When I arrived, there was almost nothing — a handful of bottlebrushes, a few paperbarks standing quietly at the edges. Everything growing here now has come through deliberate effort, a fair amount of grief, and the kind of slow attention that only land can ask of you. I’ve lost plenty of plants along the way, but loss is part of the process — it teaches you what belongs, and what was never really yours to keep.
A few years ago, .p_gardens brought real structure and vision to the space — a planting plan that gave me both a blueprint and a language for what I was trying to create. Not everything has gone exactly to plan. Nature rarely cooperates with drawings, and I’ve come to love that about it. I work through it section by section, plant by plant, letting the site speak back to me.
What’s emerged is something that feels genuinely alive in the truest sense. Small birds move through the branches. Lizards warm themselves on the stones. Frogs appear after rain as if from nowhere, and snakes trace their quiet paths through the understorey. All of it held by the red gums — old, unhurried, reminding you exactly where you are.
A garden like this is never finished. It will forever evolve with its custodian.

04/05/2026

So, things have been pretty rough at Bundarra the last few months. We’ve lost staff who have moved on and our finished pig numbers have been dwindling. This obviously makes the stress so our now team of two pretty epic, This is a pretty scary situation on top of everything else businesses are faced with- for us it’s mostly fuel and our crazy smallgoods overheads . So when we don’t have pigs finished that translates to less income, risk of losing our Regular customers, delays in orders and no income coming to the farm to pay for Stockfeed. So, enter the humble chicken and our smallgoods. Luckily- we have plenty of delicious high quality Bundara pastured chickens and chicken cuts, smallgoods - nitrate free - in stock. So, please don’t forget about us while we get these piggies fattened for you. Maybe try the chicken and stock up one some delicious bacon and ham, salami and chorizo. We’ll have a small batch of porkers coming online in two weeks time. Thank you 🧡🌾

26/04/2026

The past few weeks in pictures
Autumn is in full swing, the weather is perfect although ready for some more rain please. A trip up past Canberra for some work, then back through the city to visit to meet Tristan and eat our pork, drop samples to some new customers, staying in the snowies for a few days to unwind and reset, a trip to Ballarat to drop the biggest kid off to school, for a few days in a swag and a million cup filling inspiring conversations and new friends, then home to a gazillion piglets running around and autumn leaves and the best ever dogs.

Life and business is really really hard sometimes, but if you make these little supercuts the focus and hold them dear, life is really actually pretty awesome.