Curious about the Southern Harvest Supper Club?
Our Supper Club is a once-a-month dinner at Scrumpers Kitchen in the heart of Bungendore, built around one big shared table and one guest of honour: the grower or producer who raised or grew the food on your plate. Each meal is prepared with love and served family-style, given everyone the chance to sit together, share stories, and talk directly with the person behind the vegetables, the meat, and everything else on the table.
It is not just about food. It is about where the food is coming from, what is involved in growing or raising it, what methods were used, and what care went into delivering a standout product on a small scale. Every dinner is an opportunity to connect the meal in front of you with the hands and the story behind it.
Join us for our next Supper Club
Meet and Eat with Elvesgate – Australia’s only certified biodynamic truffle farm.
Elvesgate is Australia’s only certified biodynamic truffle farm, and it is very much a labour of love.
Just outside Braidwood, beneath 300 oak trees, Gael and her family have spent more than a decade nurturing a forest into a truffle paddock. It began as a natural extension of years spent gardening organically through Sydney veggie patches, and learning the rhythms of biodynamics. What started in 2011 as the biggest veggie patch yet has grown into something remarkable, a living, breathing ecosystem where every part of the process is cared for by the family themselves.
There are no shortcuts at Elvesgate. No herbicides, no rushing, just oak trees, living soil, biodynamic preparations and time. Chicory, clover, lucerne and oats, hand weeding and an annual tree paste all reflect a simple belief, that the best truffle can only come from soil that is truly alive. The journey has not always been easy. Green manure crops so thick that baby trees disappeared into them, wombats digging mysterious holes, bushfires edging close and unpredictable swings of climate have all tested the farm. Yet the oak forest keeps growing, and beneath the surface a rich and sparkling microcosm continues its quiet, extraordinary work.
As Gael says: “We farm to the rhythm of the land, biodynamic methods, patient cultivation, no herbicides, and a belief that the best truffle is one grown in soil that is truly alive.”
We are delighted to welcome Gael and her husband Steve as our special guest for this Southern Harvest Supper Club, an evening to hear her story, taste her produce and sit down together around a shared table.
Two-course shared menu created from the very best produce available on the day. The menu will remain a surprise until it’s revealed at the dinner table.
Take a look at some of the Supper Clubs we have hosted so far!
Meet and Eat with Branch & Burrow from Braidwood.
Branch & Burrow is a small family farm just outside Braidwood, run by Suz, Trent and their sons Ollie and Leo. What started as a mission to feed their own family wholesome, pasture-raised food has grown into a passion for producing nutrient-dense meat and eggs for the local community.
Using regenerative farming practices and chemical-free pastures, they raise pasture-raised chicken, lamb, pork and eggs with a strong focus on animal welfare, sustainability and soil health.
Their heritage breed animals are slow-grown with care, free ranging on fresh pasture and fed quality Australian grains with no antibiotics, hormones or growth promoters.
Branch & Burrow supplies Braidwood, Bungendore, Canberra, Moruya, Kiama and Burrill Lake (seasonally) through online orders, subscriptions, pre-orders and local farmers markets.
Meet and Eat with HomeSoil from Bywong
Our very first Supper Club proudly featured Home Soil, a passionate small-scale grower based in Bywong.
Rachael and Damian grow interesting and super tasty veggies in positive ways! Their garden is ‘beyond organic’ and built on interconnected system that divert waste, build soil, and promote diversity both above and below ground.
Driven by a desire to live more sustainably and a deep love for good food, Rachael’s and Damian’s journey began around 15 years ago with the simple idea of growing their own produce. What started as a challenge soon turned into a passion, filled with learning, experimentation, and rewarding discoveries. They have explored many organic techniques, and have studied NoDig, Permaculture and Soil Biology and producing biology rich compost (through the Soil Food Web School).
Today, they eat predominantly from what they grow – a true reflection of their commitment to seasonal, local and sustainable food.
