OUR PRODUCERS

Provenance is at the centre of Julian’s ethos, and he keeps it front of mind when he curates his seasonal menus. In particular, he makes a considered effort to demonstrate a conscious choice to reduce food waste, minimise food mileage and support local growers and suppliers.

Julian handpicks the local producers he works with, and you’ll often find him on their farms, out in the ocean or at their production centres when he’s not in the kitchen.

It is their produce that brings Julian’s ideas to life - as well as the Navi dining experience to our guests.

These are the stories of our producers.

What does Western Plains Pork specialise in?

We have been producing free-range pigs for over 27 years in the cool climate of Mt Mercer, located in the Western Districts of Victoria.

WHAT MAKES YOUR PRODUCE SO UNIQUE?

Our free-range pigs, the environment and our people are extremely important. The pigs are part of the whole farm plan with paddock rotations occurring every 3 years. Moving the pigs to a new site helps minimise the risk of disease and protects against any impact on the land and the water table. Our pigs are open-bred and have the freedom to forage on the land, yet be protected from the elements of weather but free to express instinctive behaviour, be free from fear and distress and be free from hormones and growth promotants.

What lessons have you learned from working closely with the land and nature?

Mother nature is extremely powerful and we must respect the environment that sustains us all.

What’s one of your best memories of your property?

When it was snowing on the farm, our pigs and team were both outside together embracing the white snow.

Do you face any challenges when it comes to keeping and breeding pigs?

There are always challenges. Weather events make it difficult at times.

What’s your favourite thing to cook with your produce?

We eat a lot of pork and I love it all. However, there is nothing better than a slow-roasted shoulder - great to cook all year round.

What doES Brushtail bushfoods specialise in?

Established 25 years ago, Brushtail Bushfoods is a family-owned business that sustainably cultivates, harvests and promotes native Australian Bushfoods.

Our 40-acre property is located along the scenic Grandridge Road and is nestled between the hills of the Strzelecki Ranges, Boolarra South.

The majority of the plantation that is grown on the farm is Mountain Pepper and Roundleaf Mint, which is found locally within the surrounding forests. Strawberry Gum, Warrigal Greens, River Mint and peppermint gum are also grown on our property. The gardens surrounding the self-built mudbrick house (a 30 year + project) also have some more unusual bush food plants such as Aniseed Myrtle, Bulbine lilies, Chocolate lilies, Native Flax-lily, Finger Lime and Water Ribbons.

WHAT MAKES YOUR PRODUCE SO UNIQUE?

We’re actively involved in providing both the best quality product to the marketplace, as well as engaging in practices that are conducive to preserving the natural Australian environment. No chemicals or artificial fertilisers are used in the production or processing of our spices. This ensures that the products the consumer receives are both pure and full of natural flavour.

What lessons have you learned from working closely with the land and nature?

To respect nature and the land, caring for the health and wellbeing of our plantations.

What’s one of your best memories of your property?

Over the last 30 years, the property has become a haven for wildlife and homeless animals. It is these memories that cause you to smile when wandering and reflecting on what has happened around these hills. One such moment was our first Christmas at the farm, four well-fed goats decided they would treat themselves to the Xmas roast and veggies that were being served in a decorated tarpaulin. Needless to say young and old chased Merlin, Bramble, Griffin and Tarwin around, over and under the table trying to salvage what was left of the Xmas dinner!

What’s your favourite thing to cook with your produce?

We’ve replaced many of our table herbs and spices with our native produce. Mountain Pepperberries are used in our pepper grinders, and we use saltbush as a salt replacer. Most of our meals have one or more of our herbs added to it as well!

What doES Woodstock flour specialise in?

Woodstock Flour is run by Ian and Courtney in Rutherglen, Victoria. We produce stoneground, wholegrain and organic flour from grain grown on our farm and our family's farm in Berrigan, NSW.

WHAT MAKES YOUR FLOUR SO UNIQUE?

Our small batch single variety products are purely grown, simply milled and made with care. This hands-on approach to milling allows us to maintain the provenance of grain varieties trusted by bakers, cooks and lovers of healthy, high-quality flour. Woodstock Flour was founded as a way to look after our family, our farm and our future. Through regenerative organic farming practices, we’re able to support the wellbeing of our community and our landscape. From our patch of earth, to your kitchen shelf, we’re proud to be making flour that makes a difference. 

What lessons have you learned from working closely with the land and nature?

Observation and patience are key, you have to give back more than you take, and a poor plan is better than no plan. 

What’s one of your best memories of your property?

Taking our kids down to splash in the Black Dog Creek while we kick back and admire the old red gums. 

What’s your favourite thing to cook with your flour?

We bake so many things, but currently love honey and spitfire wheat sourdough bread and rye galettes with whatever fruit is in surplus.