Meet Dominic and Lauren

Two people, half a world apart, spent years arriving at the same belief: that good health begins with good food, and that food you can genuinely trust has become increasingly rare.

For Dom, it started with an injury.

A serious neck injury cut short his pursuit of professional rugby and sent him into rehabilitation with specialist health coach Aaron McKenzie. Even after years working as a personal trainer, it was there, rebuilding his body, that he fully understood how directly nutrient-dense food shapes healing and performance. He went looking for meat he could trust — and found almost none. Disillusioned by the meat industry, he opened his own butcher shops in Sydney, so he could source the best food for his community. But sourcing wasn't enough. He wanted to bring his family closer to the land and become a producer himself. That took him from raising his own corn and soy-free eggs to buying a farm in Dungog in 2017, where he's spent the years since building a regenerative system centred on healthy soil, healthy animals, and food worth trusting.

For Lauren, food became her medicine.

Nearly a decade as a personal trainer showed Lauren that pushing our body to fit an image isn't necessarily wellness, no matter how it looks. Real health is more multifaceted: it is having abundant energy, resilience to heal, creativity, and the capacity to live fully. Eventually that realisation led her somewhere she didn't expect: to the soil. Every meal we eat is a direct connection to the seasons, the person who grew it, and to the original healer: the earth. And she wanted to be part of it. In British Columbia, she founded an artisan fermented foods company, at first sourcing ingredients from organic and biodynamic farmers she knew and trusted. In time she moved from Vancouver to an off-grid homestead deep in the South Chilcotin Mountains, where she built organic gardens, learned to grow her own food, and deepened her connection to the land. Before long she was raising her own animals, learning home butchery, practising traditional preservation, learning herbalism, and growing many of the ingredients she fermented.

Then our paths crossed.

In 2023, we met by chance in the remote mountains of British Columbia. On our first date, a walk across a frozen lake in the heart of winter, we realised we shared the same vision for food, farming, and the future we wanted to create.

Today, we lead Ethical Farmers together, producing the kind of food we are proud to share with our community. This farm is our legacy project. We are committed to building the natural fertility of our soils and leaving the land more beautiful and abundant for generations to come.