RIISE: Tell us a bit about yourself and how you became a founder of a paddock-to-plate eatery and regenerative farm. Did you study to get into your chosen field? (pardon the pun)

Jeanie Rawlings: I grew up in the city but always felt a deep connection to the country through my grandparents, who lived on a farm. That bond grew stronger when I was 14, as my dad and uncle started Inglewood Organic Chickens together, sparking my interest in ethical food production. I’ve also been a passionate foodie for as long as I can remember. My husband, Edward, and I met at university, where we bonded over our shared love of cooking and creating amazing meals together. 

I studied Philosophy and Literature at UQ before completing a Master of Business in Marketing at Sydney Uni, where I devoted my assignments to exploring ethical consumerism.  

My husband and I later travelled extensively and lived overseas, immersing ourselves in diverse local food cultures. During our time in London and while exploring Europe, we were deeply inspired by the emphasis on provenance, artisanship, and food ethics. This experience solidified our dream of living on the land and becoming involved in food production. 

We left the city and spent four years on Edward’s family farm in Queensland, breeding Tamworth pigs and establishing a market garden to see if country living suited us. Eventually, we moved to the Byron Bay Hinterland, drawn by its stunning natural beauty and progressive community. Here, our vision of growing food evolved, shaped by market realities and inspiring concepts like regenerative agriculture and agroforestry.