Drakes Fresh Produce

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Drakes Fresh Produce Fresh vegetables, eggs, potatoes, flowers and plants according to season. Please contact us anytime.

Spring is bringing new life to the garden, while the kitchen keeps busy with homemade favourites, fresh sourdough and pl...
16/10/2026

Spring is bringing new life to the garden, while the kitchen keeps busy with homemade favourites, fresh sourdough and plenty of treats for the weekend.

Barn open today, 11–5

We are serving:
Coffee & Cake
Cottage pie
Frittata (GF) and side salad
Bacon & egg pie
Pumpkin feta quiche
Sourdough cheese toastie (GF available)

FROM THE KITCHEN:
Sourdough cinnamon scrolls
Sourdough burger buns
Sourdough bread:
Potato
Pumpkin
Spelt potato
Spelt yoghurt
Spelt pumpkin
Traditional emmer spelt
Focaccia
Seedy crackers
GF vegan crackers
Carrot hummus
Pumpkin feta quiche
Bacon & egg pie
Apple & almond cake
Apple crumble
Plum cobbler
Custard
Quince paste
Anzac biscuits
Bliss balls
Choc chia pudding
Gnocchi (frozen)
Lasagna (frozen)

VEGGIES
Potatoes, Nicola and Otway Red
Butternut and Queensland Blue
Sweet potatoes
Carrots
Cabbage
Broccoli
Leek
Brown onions
Green kale
Silverbeet
Beetroot
Eggs
Navel oranges
Mandarins
Bananas
Fuji, Golden Delicious or Granny Smith apples

PRESERVES
Jams, honey, cordials & chutneys

FROM THE FREEZER
Berries, take-home meals, beef & garlic

PANTRY
Nuts, pasta, fish, tea & chips

Come by for lunch, a coffee, something homemade to take home, or to see what’s fresh in the Barn this Saturday. We look forward to seeing you!

Spring is certainly picking up pace, both in the garden and at the Barn!We continued working on our hedge project, sprea...
10/10/2026

Spring is certainly picking up pace, both in the garden and at the Barn!

We continued working on our hedge project, spread more straw and finished some edging. In the vegetable patch, the irrigation came out and the spelt crops were mulched down, bringing us closer to preparing the beds for planting.

The greenhouse is filling up nicely, and our first seedlings are now available, including spinach, beetroot, silverbeet and lettuce. We’ll keep sowing for succession plantings over the coming weeks.

On Thursday, we welcomed a group from U3A Warrnambool. After sharing a little of our journey and walking around the garden, we finished with coffee, cake and some lovely conversations.

There has also been plenty of media discussion about residues in vegetables and berries lately. Choosing a spray-free and organic approach wherever possible has been part of our journey for a long time. It’s simply how we do things, and it’s encouraging to keep finding ways to offer good food and more choice.

Saturday was a busy one at the Barn, with brunch, lunch and dinner alongside our usual trade. It’s lovely to see more visitors, more bookings and the community waking up with spring.

What’s coming up at the Barn?

Swiss-Inspired Brunch
Every Saturday in October, 9am–12pm
$30 per adult

Paint & Pizza Night
Saturday, 17. October, 5–8pm
$75 per person, including painting materials and pizza.

Patch to Plate Dinner – Lasagna Night
Saturday, 14. November, from 6pm
$35 per adult. Bookings essential.

Whether you’re joining us for a meal, coming along to an event or picking up seedlings for your own garden, we’d love to see you at the Barn.

Spring is here, and it’s lovely to see the community waking up with it!

Spring weekends at the Barn are getting a little busier, with plenty happening in the kitchen and two special food event...
09/10/2026

Spring weekends at the Barn are getting a little busier, with plenty happening in the kitchen and two special food events on today.

Barn open today, 11–5
Swiss-inspired buffet brunch, 9–12
Patch to Plate dinner, from 6pm

We are serving for Lunch:
Coffee & Cake
Beef lasagna
GF spinach, pumpkin & ricotta lasagna
Frittata (GF) and side salad
Chicken & leek pie
Pumpkin feta quiche
Sourdough cheese toastie (GF available)

FROM THE KITCHEN:
Sourdough cinnamon scrolls
Sourdough burger buns
Sourdough bread:
Potato
Pumpkin
Spelt potato
Spelt yoghurt
Spelt pumpkin
Traditional emmer spelt
Focaccia
Seedy crackers (frozen)
GF vegan crackers
Carrot hummus
Pumpkin feta quiche
Chicken & leek pie
Almond & quark cake
Apple quark cake
Apple crumble (frozen)
Plum cobbler (frozen)
Custard
Quince paste
Choc chip biscuits
Bliss balls
Apple chia pudding
Gnocchi (frozen)
Lasagna

VEGGIES
Potatoes, Nicola and Otway Red
Butternut and Queensland Blue
Sweet potatoes
Carrots
Cabbage
Broccoli
Leek
Brown onions
Green kale
Silverbeet
Beetroot
Eggs
Navel oranges
Mandarins
Bananas
Fuji, Golden Delicious or Granny Smith apples

PRESERVES
Jams, honey, cordials & chutneys

FROM THE FREEZER
Berries, take-home meals, beef & garlic

PANTRY
Nuts, pasta, fish, tea & chips

Whether you’re joining us for brunch, coming along to Patch to Plate tonight, or simply stopping by for lunch and a few things to take home, we look forward to welcoming you at the Barn.

Textured Botanical Paint+Sip at Drakes Fresh ProduceSaturday 17th October | 5–8pm6209 Princes Hwy, Terang VIC 3264Get cr...
07/10/2026

Textured Botanical Paint+Sip at Drakes Fresh Produce

Saturday 17th October | 5–8pm
6209 Princes Hwy, Terang VIC 3264

Get creative with an evening of botanical painting, texture, pizza and good vibes!

In this relaxed and creative workshop, you’ll create your very own textured botanical artwork, inspired by beautiful leaves, flowers, foliage and nature.

Explore layers, shapes, colour and texture as you bring your botanical design to life on canvas.
Whether you love soft and earthy tones, bold pops of colour or something completely unique, you’ll have plenty of freedom to make your artwork your own. Stacey will guide you step-by-step throughout the evening, sharing tips and techniques to help you create beautiful textured botanical details, while still giving you the freedom to experiment and get creative.

All skill levels are welcome — especially beginners!
No previous painting experience is needed.
Just come along, relax, have some fun and enjoy an evening of creativity with good company.

Create your own textured botanical artwork
Step-by-step guidance from Stacey
All skill levels welcome — beginners too!
All workshop materials provided
Pizza included
$75 per person — workshop + pizza included
Drakes Fresh Produce, 6209 Princes Hwy, Terang VIC 3264

📩 Bookings are essential! To book your spot, contact Drakes Fresh Produce at [email protected] or 0420 791 389.

Grab your friends, enjoy some pizza and get ready to paint, play with texture and create your own botanical masterpiece!

Stacey Williams

Join us at the Barn for two delicious events this Saturday 10. October!SWISS-INSPIRED BUFFET BRUNCH9am–12pm$30 per perso...
04/10/2026

Join us at the Barn for two delicious events this Saturday 10. October!

SWISS-INSPIRED BUFFET BRUNCH
9am–12pm
$30 per person

A generous Swiss-inspired buffet featuring homemade breads, Bircher muesli, cheeses, cured meats, seasonal produce and a few Swiss favourites.

PATCH TO PLATE DINNER
6pm onwards

Beef casserole with potato mash or polenta, seasonal salads and lemon meringue pie for dessert.

$35 adults
$20 children 5–12 years
Under 5s free

An alcohol-free event, with drinks available to purchase.

Come along for a relaxed day at the Barn and enjoy good food made with plenty of produce from our farm and local suppliers.

Bookings are essential for both events.
Send us a Message on 0420791389

A New Garden ProjectWe had a big day in Melbourne this week, but the highlight was definitely picking up my Mum.She arri...
03/10/2026

A New Garden Project

We had a big day in Melbourne this week, but the highlight was definitely picking up my Mum.
She arrived in the morning, which gave me a good reason to line up a few warehouse pick-ups while we were there. By the time we headed home, we had a van load of jars and glass bottles, flour, gluten-free flour and a new toy for the kitchen.
I can assure you, we saw quite a bit of Melbourne from north to south!

Thankfully, our son Timothy did some of the driving to get a few more hours up on his L-plates, which suited me very well.

The next day, we made the most of the beautiful weather and finally got stuck into a garden project I’ve been working towards for quite a while.
We planted out a fairly big hedge and garden bed, with everyone helping wherever they were needed — planting, laying cardboard, spreading straw and watering.
We’re not quite finished, but there isn’t much left to do, and I’m really excited to see it all coming together after growing and gathering plants for this project over quite some time.

Thursday brought plenty of rain, which we actually welcomed with a bit of relief. The farm and pastures certainly needed it.
We also managed to get some carrots and snow peas sown before the rain settled in.

Friday was kitchen day, with plenty to prepare for our first Swiss-inspired Brunch on Saturday.
And what a lovely morning it was!
Our first brunch was a success, and it was so good to open the Barn doors and welcome everyone in. After all the preparation, it was wonderful to see people sitting around the tables, enjoying good food and the Barn coming alive again.

Spring is certainly keeping us busy, but it’s the kind of busy that makes you stop and realise just how much is happening.

A little reminder — our Swiss-inspired Brunch is happening every Saturday in October, from 9am–12pm.

And our next Patch to Plate Dinner is coming up this Saturday, 10 October.

It’s going to be another busy week, but we’re looking forward to it!

Spring is well underway, and there’s plenty happening around the farm. The days are warmer, and the Barn kitchen is busy...
02/10/2026

Spring is well underway, and there’s plenty happening around the farm. The days are warmer, and the Barn kitchen is busy making the most of what the season brings.

Barn open today, from 11–5

We are serving:
Coffee & Cake
Beef ragu and potato bake
Frittata (GF) and side salad
Bacon & egg pie
Pumpkin feta quiche
Sourdough cheese toastie (GF available)
Veggie soup

FROM THE KITCHEN:
Sourdough cinnamon scrolls
Sourdough burger buns
Sourdough bread:
Potato
Pumpkin
Spelt potato
Spelt yoghurt
Spelt pumpkin
Traditional emmer spelt
Focaccia
Seedy crackers
GF vegan crackers
Carrot hummus
Pumpkin feta quiche
Bacon & egg pie
Boysenberry choc cake
Apple quark cake
Apple crumble
Muesli slice
Plum cobbler
Custard
Quince paste
Cranberry & white choc chip biscuits
Bliss balls
Apple chia pudding
Gnocchi
Broccoli & cranberry salad
Soup
Lasagna

VEGGIES
Potatoes, Dutch Cream and Otway Red
Butternut and Queensland Blue
Sweet potatoes
Carrots
Cabbage
Broccoli
Leek
Brown onions
Green kale
Silverbeet
Beetroot
Lettuce
Eggs
Navel oranges
Mandarins
Bananas
Fuji, Golden Delicious or Granny Smith apples
Parsley & thyme

PRESERVES
Jams, honey, cordials & chutneys

FROM THE FREEZER
Berries, take-home meals, beef & garlic

PANTRY
Nuts, pasta, fish, tea & chips

Come by for lunch, a coffee, something homemade to take home, or simply to see what’s fresh in the Barn today.
We look forward to seeing you.

Last week a few lovely ladies joined us for our wreath-making workshop with Rachael from Handpicked Flower Farm. It was ...
26/09/2026

Last week a few lovely ladies joined us for our wreath-making workshop with Rachael from Handpicked Flower Farm.
It was wonderful to watch everyone create something beautiful together, and we already have another workshop planned for November.

We also had our annual kitchen inspection early in the week. Once a year the Shire comes along to check that everything is in order, so it was nice to get that ticked off as we head into the busier months.

Out in the garden, we worked on the paths through the eco garden, adding more woodchip to freshen them up and make them lovely to walk through again.

Three strawberry beds were cleared and the soil turned over. I was hoping to squeeze in sowing the first carrots on Thursday evening, but a little bit of rain had other ideas!

Saturday afternoon was spent with our Becoming More Self-Sufficient course, where we gathered for the second module. It’s wonderful to see the group continuing their journey together, learning practical skills and gaining confidence to grow, preserve and make more of their own food.

There is always something to do, and spring certainly keeps us moving!

And a little reminder that October is brunch month at the Barn!

Our Swiss-inspired brunch will be held every Saturday in October, from 9am–12pm.

Come along for a relaxed morning of homemade and locally sourced food, a little taste of Switzerland and, hopefully, some beautiful spring weather.

Bookings are essential.

We’d love to welcome you to the Barn this October.

Spring is well underway around the farm, and the garden is slowly giving us more work with each week. The kitchen is bus...
25/09/2026

Spring is well underway around the farm, and the garden is slowly giving us more work with each week. The kitchen is busy too, with fresh sourdough, homemade meals, seasonal baking and plenty of treats.

Barn open today, from 11–5

We are serving:
Coffee & Cake
Spaetzle chicken bake
Frittata (GF) and side salad
Chicken & leek pie
Pumpkin feta quiche
Sourdough cheese toastie (GF available)
Veggie soup

FROM THE KITCHEN:
Sourdough cinnamon scrolls
Sourdough burger buns
Apple oat buns
Sourdough bread:
Potato
Pumpkin
Spelt potato
Spelt yoghurt
Spelt pumpkin
Traditional emmer spelt
Focaccia
Seedy crackers (frozen)
Carrot hummus
Pumpkin feta quiche
Chicken & leek pie
Lemon poppy seed cake
Bee sting
Apple crumble (frozen)
Muesli slice
Plum cobbler
Custard
Quince paste
GF almond choc cake
Choc chip biscuits
Bliss balls
Choc chia pudding
Gnocchi
Broccoli & cranberry salad
Soup
Lasagna

VEGGIES:
Potatoes, Dutch Cream and Otway Red
Butternut and Queensland Blue
Sweet potatoes
Carrots
Cabbage
Broccoli
Leek
Brown onions
Green kale
Silverbeet
Beetroot
Lettuce
Eggs
Navel oranges
Mandarins
Bananas
Fuji, Golden Delicious or Granny Smith apples
Parsley & thyme

PRESERVES:
Jams, honey, cordials & chutneys

FROM THE FREEZER:
Berries, take-home meals, beef & garlic

PANTRY;
Nuts, pasta, fish, tea & chips

Come by for lunch, a coffee, something homemade to take home, or simply to see what’s fresh in the Barn today.
We look forward to seeing you.

A TASTE OF SWITZERLAND AT THE BARNJoin us every Saturday in October for our Swiss-inspired brunch.A relaxed morning of h...
22/09/2026

A TASTE OF SWITZERLAND AT THE BARN

Join us every Saturday in October for our Swiss-inspired brunch.

A relaxed morning of homemade and locally sourced food, with Bircher muesli, fresh sourdough breads, cheeses, cured meats, seasonal produce and a few of our favourite Swiss treats.

Come hungry, bring the family and enjoy a long, relaxed brunch here at the farm.

Every Saturday in October
9am–12pm

$30 adults
$20 children 5–12 years
Under 5 free

One hot drink included.

Bookings are essential.
Online if send us a message on 0420791389

Address

6209 Princes Highway
Terang, VIC
3264

Opening Hours

11am - 5pm

Telephone

+61420791389

Website

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