Do you love to savour the flavour of organically grown vegetables, wild foraged greens, grass fed meats and other flavoursome delectables? Does the thought of a lazy Sunday lunch with a glass or few of wine whilst being kept warm by a beautiful wood fired oven appeal to you? What about being intimately hosted at one of the most innovative harvest farms in Australia? The newest offering from the effervescent couple (Mary and Billy Mac) at 2Macs Farms is their Slow Sunday Lunch at the Harvest Kitchen.

Most of the feast is Gluten Free (other than the freshly baked bread) and nearly all is sugar free. Instead of sugar, raw honey from the farm is often substituted. Mary is a big believer in the Gluten and sugar free diet, believing it can also have a big impact on mental health. The Slow lunch is a wonderful way to spend a lazy Sunday afternoon with your BFF or hubby and recognise that you don’t need to feel like you’re missing out if you adopt this type of diet. Mary is an exceptional cook, every dish is delicious and lovingly prepared, foraged from the farm garden – all food is organic, very healthy, local and seasonal.

Slow Sundays in the Harvest Kitchen presents the kind of meal that really does inspire you to be healthy, cook more healthy and want to discover more about healthy cooking. Between main and dessert is a chance to walk off some of the feast by exploring the farm and sucking in the fresh country air and spellbinding views. (Gumboots are encouraged) Bill talks about their bees and you also learn more about the incredible mobile chook pens that can be moved to different areas of the farm – these are specially designed by Bill.

Time flies and just when you thought you couldn’t pack any more into the experience, you’re heading home with a little pack of Harvest Kitchen treats to remind you of the joy of slowing down. Slow Sundays in the Harvest Kitchen is an inspiring experience – the long kitchen table only seats 14 people so bookings need to be made in advance to join one of these fun and friendly leisurely lunches held every fortnight in Harvest Kitchen.


The winter green tart was made with a gluten free, black sesame seed pastry and the farms Free Range eggs. The wild nettle soup was another standout dish on the menu – and to think that most of us think this is a weed! The Berkshire Pork polpetti came from little piglets reared on the farm.  The Beef Stew was made from local Main Ridge Black Angus Beef. All up there were three savouries, a soup, five mains, four desserts, Quea!y Wines to accompany each dish and to finished off tea, coffee and farm made marshmallows.

Make no mistake. This is a smashing lunch – a feast of superior quality produce – all lovingly prepared, made all the more enjoyable by the wood fire oven and cosy surroundings, local wines and infectious energy of Mary McCarthy & Bill McNamara. For more information please click here

































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