PRODUCE PEOPLE FANTASTIC fungi WORDS XANTHE COWARD PHOTOS ANASTASIA KARIOFYLLIDIS Simon Jones (onsite farmer) with Kayt Wallace and Stephen Ferrier 42 <strong>salt</strong>
A SUSTAINABLE, SPRAY-FREE urban farm in the middle of a bustling industrial estate? Hard to believe, and yet this is exactly what you’ll discover when you stop by Noosa Earth, where some of the best fresh oyster mushrooms in the country are produced. With a desire to build a vibrant and connected community, the team behind Noosa Earth made a positive step into the fresh food industry just 12 months ago. New technology works with old-school sustainable farming practices to produce award-winning oyster mushrooms. Using repurposed shipping containers, black recyclable plastic and freshly discarded coffee grounds, this is an ethical, sustainable, chemical-free urban farm leaving a minimal environmental footprint. A popular foodie photo subject and a favourite ingredient of chefs, oyster mushrooms are not only aesthetically pleasing, but also a rich source of B vitamins, calcium, protein, iron and phosphorous. Already they are hand-delivered to Sunshine Coast restaurants including Wood Fire Grill, Noosa Boathouse, Wasabi Restaurant & Bar, Locale, Thomas Corner Eatery and Embassy XO, and the demand for these delicious works of art is steadily increasing. Noosa Earth’s onsite farmer Simon Jones and owner Michael Baulch are thrilled with the reception of their humble urban farm. “The support has been wonderful; from chefs, cafe owners and the process and supportive of the ethics. We are all about farming in a new, innovative way that has a minimal environmental footprint and people are now realising it is the way to go.” There’s a range of take-home and packaged products in the pipeline too, following an early collaboration with chef Marcus Denby, of Ogilvie Group’s Wood Fire Grill, which has resulted in the creation of a smoked mushroom-infused oil. Noosa Earth has already attracted national attention, winning ‘Snail Approval’ from Slow Food Noosa and becoming State winners of the 20<strong>17</strong> delicious. Produce Awards. Simon says, “We were completely humbled to even be nominated for judging and being such a new, young business we are really proud to have achieved the title of state winner in such a prestigious award. We pride ourselves on delivering freshly harvested, quality, ethical produce directly to local restaurants.” The emphasis is on minimum food miles and maximum freshness. “I really believe there needs to be a balance of all things,” Simon adds. “Most importantly, the ethics of the business, the quality of product, consistency of supply, delivery and service are what make Noosa Earth special. Those elements are what also make it so rewarding.” After 20 years managing restaurants and bars Simon felt he had achieved all he wanted to in the industry. “Late nights, long hours, weekends and sore feet were not something I could see myself doing for another 30 years!” So he set about seeking something that could challenge him. As the father of two girls (aged three and six), he wanted his work to have a positive effect the general public,” says Simon. “Everyone is really interested in on future generations and the environment. When he came > THIS island seachange PROPERTY CAN BE YOURS Iconic North Stradbroke Island property and business for sale for the first time in over 30 years. Positioned on the headland overlooking Frenchmans Bay and the Coral Sea. The sale price includes a 655m 2 property with a 3 bedroom home with amazing views, trendy new cafe, fresh healthy produce store, rental income from the Prawn Shack shop, storage sheds, all equipment including commercial kitchen, refrigerated truck and stock. $3.495M Make your island seachange today! Ray White North Stradbroke Island | Chris 0402 207 099 <strong>salt</strong>magazine.com.au 43
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