This quiet region, sitting amongst rolling hills, 45 minutes inland from Noosa, and only 2 hours north of Brisbane, is one of the country's great food bowls.
The fertile soil and microclimates allow for an extraordinary variety of culinary delights to start their journey to the table. It’s not a ‘one trick’ pony!
Once upon a time, the Mary Valley was ‘pineapple and green bean’ central with a thriving dairy industry. Now it is also home to organic beef, macadamia, ginger, avocado, persimmon, pumpkin, goat cheese, leafy greens, yuzu, wine grapes and more. There's even an ‘edible' native plant nursery.
May is "Feasting Season" and a chance to meet the people who bring food to the table. There will be workshops, farm tours, cooking competitions, gourmet grazing, and more. Whether it be a sunrise breakfast, long lunch, camp oven feast or degustation dinner, there is something for everyone!
