Our commitment
Sustainability
Low-miles produce, our own kitchen gardens, and 660 acres we look after year round. There's more of this story to come.
Paddock to plate
Low-Miles Produce, Grown and Cooked Here
Our culinary philosophy centres on low-miles produce and a genuine paddock-to-plate approach. We source from the Goulburn Valley food bowl — wines, olives, trout, and our own locally-grown Angus beef.
Seasonal menus are crafted using produce from local providers and our own extensive kitchen gardens, ensuring the freshest ingredients in every dish.
“All catering prepared in house using produce from our extensive kitchen gardens, our locally grown Angus beef and other local produce including fresh trout and salmon, berries, olive oil and honey.”
On the property
How We Care for 660 Acres
A four-part structure ready for the venue's initiatives — energy, water, waste and land.
Client to supply — Energy
Solar, lighting or heating initiatives, and any measured reduction. One sentence per initiative, in the same voice as the facilities list.
Client to supply — Water
Tanks, dam and irrigation practices across the property and gardens.
Client to supply — Waste
Composting from the kitchen and gardens, recycling and single-use reduction for conferences and camps.
Client to supply — Land & biodiversity
Revegetation, weed and pest management, walking-trail care, and the wildlife guests see on site.
Client to supply — Certifications & memberships
Any accreditations (e.g. tourism or environmental certification), Holmesglen Institute sustainability commitments this campus sits under, and award names with years — plus logo files for each.
For organisers
What This Means for Your Event
Catering prepared on site
Every meal is cooked here from kitchen-garden and regional produce — nothing is trucked in pre-made.
Everything on one property
Accommodation, conference rooms, dining and activities sit within walking distance, so groups arrive once and stay put.
Trails instead of transfers
Self-guided walks from 20 minutes to 2 hours replace off-site excursions for breaks between sessions.
These three claims are drawn from confirmed venue copy. Anything measurable (emissions, diversion rates, energy figures) needs the client's numbers before it goes on the page.
Planning a Low-Impact Event?
Talk to our team about catering from the kitchen gardens and keeping your program on the property.