500g corn kernels 🌽 (defrosted if frozen, drained if canned)

2 tbsp chopped parsley and coriander leaves

Whisk flour, eggs and milk to make a batter. Add remaining ingredients and mix well.

Heat 5mm oil in a heavy based frying pan and drop large spoons of mixture in when hot.

Cook on medium heat for 3-4mins each side until crisp and cooked through.

Serve immediately or keep warm in low oven. Cool completely if freezing.

Full recipe for a delicious and spicy corn fritter recipe...

How do you source beef direct from the farm? Whether you’re a consumer or a chef, it can be challenging.

And for producers, differentiating their meat in competitive markets can be difficult, but some of our country’s most innovative farmers are using RegenAg practices and supplying directly to their customers, and we love the swell of producers that are making their move away from conventional sales channels.

Regenerative Agriculture (RegenAg) is becoming a mainstream conversation but what does it actually mean and why is it important to understand?

In a nutshell, it is a ‘regenerative’ approach to farming systems and producing food. It’s important as RegenAg practices produce highly nutritious food whilst improving soil health, natural biodiversity, and contribute to reversing the effects of climate change.

There is a lot going on in this space and we are keen to participate in the conversation.

We recently caught up with Sarah Nolet at MaiaGrazing and weighed in on the conversation to discuss making RegenAg mainstream.


If you are keen to find out more, click on the below link to hear Straight To The Source's very own Lucy Allon and Tawnya Bahr, in conversation with Chef Paul Wilson and a specialist RegenAg grazier from Texas, Meredith Ellis. or tune into Charlie Arnott's podcast 'The Regenerative Journey'.

Click here to listen to the MaiaGrazing podcast

Click here to listen to Charlie Arnott's 'The Regenerative Journey' podcast

How do you source beef direct form the farm? Whether you’re a consumer or a chef, it can be challenging.

Regions can become synonymous with particular produce over time.

If you think of apples, Batlow may spring to mind, think of potatoes, and your mind may wander to Robertson in the Southern Highlands.

Some of these well-known foodie destinations are really diversifying their offerings of both primary and artisan produce and it is exciting to see how this is  putting their region on the map as a ‘must’ to visit for the ever-curious culinary set.

On Redleaf Farm in the beautiful Fitzroy Falls in the Southern Highlands of NSW, heritage-breed Wessex Saddleback pigs are free to roam and dig. They enjoy brewers’ grain, fresh fruit, vegetables and bread which not only feeds the animals a highly nutritious diet, but it also helps the environment by reducing landfill.

At Pecora Dairy, sheep graze on lush pasture and drink from crystal clear running creeks to produce rich, creamy milk used to make seasonal ewes milk cheeses.

And at Moonacres Farm, the produce grows in soil that is really nurtured.

Phil Lavers runs Moonacres as a working example of the future of farming and is a fierce advocate for the protection of the land.

“Our soil is disappearing. It’s poisoned, trampled, filled with salt, drained of nutrients. The soil is like a balloon stretched to its thinnest – and that thin layer sustains everything. When it all blows away, what are we going to eat?” he says. “Just taste an apple that’s been looked after,” says Phil. “That’s all I want you to do.”

The nurturing of that soil is the very reason that Moonacres is producing some of the best tasting produce in Australia. And more importantly why it is in high demand from some of Sydney's best chefs.

As a region, the Southern Highlands is soaring to new heights of success and we are certainly enjoying the fruits of their labour.

Click here to learn more about Moonacres Farm

Regions can become synonymous with particular produce over time.

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