Karl’s experience in kitchens has many advantages when discussing crop plans and ideas with chef Simone Watts. Their mutual love for ferments can be witnessed both on the plate and via Karl’s natural farming techniques which involve a range of teas that take advantage of indigenous microorganisms to produce rich soil. Most importantly Karl and his team are producing delicious and diverse crops that available to you each and every week via our online store.

Amy provides seasonal bouquets and wholesale flowers to fellow florists and event companies in the region. Her no-waste philosophy means anything left over will be dried, dehydrated or pressed for re purposing.

Propagated from wild seeds and cuttings, the nursery produces hardy, resilient plants for long-term survival. Sam also leads the landscaping at Barragunda Dining, working to restore the Peninsula’s lost coastal banksia grasslands.

Beyond the nursery, Sam supports conservation through his artistic practice, @samuelahumphreys, planting trees for every artwork sold. By blending artistry, conservation, and a deep-rooted commitment to environmentalism, Reforest Bush Nursery and Sam continue to make a lasting impact on the local landscape and community.

Jude Gifford is a passionate artisan cheesemaker with a rich background as a chef, winemaker and cheesemaker. For over two decades she has been immersed in professional food culture and production on the Mornington Peninsula. Her professional journey began as a farmer’s daughter raising pigs and dairying on Queensland’s Darling Downs before completing a Biochemistry & Physiology degree, along with a degree in winemaking (University of Burgundy, Dijon).

Judy then moved into traditional French  cheesemaking at acclaimed Long Paddock Cheese in Castlemaine before moving into roles as production Manager at Artisan cow’s milk fromagerie in Bali and making cheese at Main Ridge Dairy here on the Mornington Peninsula. Judy specializes in European-style mixed-milk cheeses (cow and goat) and has extensive culinary expertise from 25 years winemaking.

Beyond her professional pursuits, Jude is an avid gardener with a particular love for growing edible plants. Her passion for artisanal food production is evident in her commitment to crafting high-quality, nuanced cheeses that reflect her deep understanding of agricultural and culinary traditions.

Adam has been at Barragunda now for three years, and in his role as manager since November 2023. He has 38 years of experience in horticulture behind him, on the Bellarine Peninsula, in the Western District and for the last eight years on the Mornington Peninsula. Over these years, Adam has realised the importance of working with the natural environment and its rhythms, rather than the reliance on chemicals that most farmers have depended on to build their properties.  He is a passionate advocate of regenerative farming and low stress livestock handling and is constantly working towards improving the soil and land at Barragunda in order for it to produce for generations to come.