Our vision is to create the ultimate paddock to plate experience – we grow it, we harvest it, we cook it – with the majority of fresh produce used in our kitchens sourced directly from our Central Coast farm.
This 20-hectare property, The Farm at Kulnura, is located 70 minutes’ drive north of Sydney near Peats Ridge, in a region renowned for its market gardens and orchards. It is fed by natural spring water recognised as one of the highest quality sources in the country. The Farm is completely chemical free. It will be supplying Bel & Brio with a range of spring greens, micro greens, micro leaves, herbs, brassicas, cucumbers, capsicum, heirloom tomatoes and others seasonal vegetables, with an ambitious planting program scheduled for the changing seasons. The farm-fresh produce, including wild foraged mushrooms, will be used in our kitchens and sold from the Bel & Brio Marketplace.
We’re particularly proud of the pasture-raised eggs laid by our 3000 happy chooks that roam and forage freely around the farm. These are the tastiest and most nutritious eggs you can buy or eat; try them and we think you’ll agree. They’ll be the star of many of Bel & Brio’s breakfast and brunch dishes and are of course the secret weapon for anyone trying their hand at fresh pasta.
In the future, the farm will also raise superior quality chemical-free chickens to be used for their meat.
Executive Chef Andrea Assenza is excited about cooking with the farm’s produce. “We’ll be offering a number of daily specials inspired by what the seasons provide,” he says. “I’m from Southern Italy. My family used to pick the olives to press the oil, we got our vegetables straight from the farmer. I always grew up with that philosophy and I’m excited to have it outside of Italy.”