Mi-Rin Farm

12/10/2026

We are incredibly honoured and humbled to share that we have been awarded One Hat by The Age Good Food Guide 2027!

For a small, independent team like ours, this is an enormous recognition of everything we have poured our hearts into over the years.

The long hours, the dedication to growing our own produce, the endless work behind the scenes, and our belief in honest, seasonal food.

To receive this acknowledgement from Good Food means more to us than words can express. 🙏🏻 Thank you ❤️

Eight years of dedication, hard work and unwavering belief in what we do.

This recognition is more than an award to us. It is a reminder that even a small, independent team, working quietly and wholeheartedly, can achieve something extraordinary.

Tonight, we celebrate. Tomorrow, we return to the farm, the kitchen, and the work we love — with even greater purpose.

08/10/2026

We grow our own vegetables for a reason. 🌱

A recent report on supermarket produce found 201 pesticide residues across the tested fruit and vegetables, including 54 different pesticides. It also detected PFAS (“forever chemicals”) in 44% of the samples tested, with some samples exceeding Australia’s maximum residue limits.

It makes us appreciate even more what we’re building here at Mi-Rin Farm.

Every vegetable we grow takes time, labour, patience and care — from preparing the soil and planting, to nurturing, harvesting and bringing it straight into our kitchen.

This is why our vegetables are not just an ingredient.

They are part of what we value at House of Mi-Rin: knowing where our food comes from, growing with care, and serving produce we’re proud of.

When you dine with us, you’re not just eating vegetables.

You’re tasting the work that went into growing them.

05/08/2026

Our September Seasonal Lunch is now open for bookings.

A menu shaped by what the land is offering at the moment — early spring vegetables, house ferments, and ingredients harvested fresh from our farm, all brought together through our 70/30 hansik philosophy.

A slow afternoon of good food, warm hospitality, and time to simply be.

Saturday, 26 September 2026

Reserve your seat via our website at www.houseofmirin.com.au

Navigate to September, select 26 September, and choose Mi-Rin Seasonal Lunch.

We look forward to welcoming you to the farm.

21/07/2026

A little wander through the winter garden. ❄️
Korean radish and napa cabbages are coming along beautifully for this year’s kimchi, while the native garden is bursting into bloom. We cut fresh flowers almost every week to bring a little of the farm indoors—into our guest suites and dining lounge. Winter might be cold, but it’s certainly not quiet.

09/06/2026

Winter has settled into the valley, and our Saturday Seasonal Lunch is taking shape around what the land is offering right now.

Sweet winter radish, pumpkins harvested at the end of summer, carrots pulled from the garden, yuzu from our orchard, and a two-year-aged miso slowly finding its way into the menu.

Rooted in our 70/30 hansik philosophy, this is a lunch designed for the season — warm, nourishing and unhurried.

Saturday, 20 June 2026

To reserve your seat, visit www.houseofmirin.com.au, navigate to the month of June, select 20 June, and look for Mi-Rin Seasonal Lunch.

26/05/2026

Feeling incredibly grateful to be featured by Broadsheet.

House of Mi-Rin began as a dream — one that slowly grew from bare land, many mistakes, long days, and a lot of learning along the way. To see our story shared means a lot.

Thank you for taking the time to tell our story 🤍🙏🏻

Broadsheet Melbourne

Stay in a room inspired by traditional Korean houses and enjoy a multi-course dinner made almost entirely using produce from the on-site farm.