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Ep.7 Bren Smith: Ocean Gardens

16·07·21

56 min listen

Podcast

A commercial fisherman turned kelp and oyster farmer, Bren’s award-winning book, Eat Like a Fish, shows us how our oceans offer up a scalable solution to our global climate crisis.

Breaking down the walls between land and sea, learn about Bren’s polyculture farming model with GreenWave and his regenerative ocean farm on Thimble Island. We talk about how kelp is set to be the superfood of the future, with Bren telling us that it contains more vitamin C than orange juice, more calcium than milk and more protein than soybeans. Plus, it has the power to sequester five times more carbon than land-based plants.

This is a profoundly personal episode that brings us real hope for the future.

Stories

Voir tout

Delicata Squash, Curry Leaf & Toasted Coconut Curry with Ronith Victor Arlikatti, Hopper Joint

Delicata Squash pairs perfectly with a white curry base like this one, heavy on aromatics just like curry leaf. This squash lends its creamy texture to the sauce, adding body.

21·06·24

3 min read

#OFFTHEPASS

2024 Farm Fund Grant

In our biggest fundraising year yet, we received the largest number of applications for Farm Fund, spanning huge geographical breadth. Here are your six winners.

18·06·24

0 min read

Growers

Palm Heart, Cherry Tomato, Plum and Shiso with Dave Falvey, Waxflower

Palm heart was an ingredient I first came across in Peru, where I had it fresh, next to a piece of grilled Amazonian fish. The palm heart was subtle yet flavourful and with the texture of good globe artichokes.

03·04·24

3 min read

#OFFTHEPASS

CHRIS ON OPENING UP IN MIAMI

Natoora Miami is here. This wouldn’t have happened without Chris Devlin, who heads up the team in Miami — bringing his rich experience in farming, operations, and hospitality to lead the Miami hub.

12·03·24

9 min read

Sago, Coconut and Mango with Saavni Krishnan, Manze

This dish, on Manze’s menu in December, pairs sour and ripe mangoes, with fresh and toasted coconut, sitting atop an earthy cinnamon-infused sago palm pudding.

18·12·23

2 min read

#OFFTHEPASS

Tunes from – and for – the kitchen

Power through this festive season with playlists from six chefs across our community. Whether you’re dancing while you cook, or cooking while you dance — here’s an eclectic mix to get stuck into.

30·10·23

1 min read

Campaigns

Delicata Squash, Curry Leaf & Toasted Coconut Curry with Ronith Victor Arlikatti, Hopper Joint

Delicata Squash pairs perfectly with a white curry base like this one, heavy on aromatics just like curry leaf. This squash lends its creamy texture to the sauce, adding body.

21·06·24

3 min read

#OFFTHEPASS

2024 Farm Fund Grant

In our biggest fundraising year yet, we received the largest number of applications for Farm Fund, spanning huge geographical breadth. Here are your six winners.

18·06·24

0 min read

Growers

Palm Heart, Cherry Tomato, Plum and Shiso with Dave Falvey, Waxflower

03·04·24

3 min read

#OFFTHEPASS

CHRIS ON OPENING UP IN MIAMI

12·03·24

9 min read

Sago, Coconut and Mango with Saavni Krishnan, Manze

This dish, on Manze’s menu in December, pairs sour and ripe mangoes, with fresh and toasted coconut, sitting atop an earthy cinnamon-infused sago palm pudding.

18·12·23

2 min read

#OFFTHEPASS

Tunes from – and for – the kitchen

30·10·23

1 min read

Campaigns

WE EXIST TO FIX THE FOOD SYSTEM.

People are more cut off from the origins of their food than ever. This makes flavor, nutrition and farming practices that protect the planet, almost impossible to find.

By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.

Now is the time for action. Join the food system revolution.

Acknowledgement of Country
Natoora respectfully acknowledges the Traditional Owners and sovereign custodians of the land in which our office is situated, the Wurundjeri people of the Kulin Nation. We pay our respects to their Elders past and present and extend our respect to the lands in which we source produce.

At Natoora, we believe in the conscious care and stewardship of the natural environment around us. In doing so, we pay homage to the rich history and deep connection First Peoples have had to Country for more than 2000 generations. We recognise the lands in which we meet and work, grow and share food on always was and always will be Aboriginal land.

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GO BEYOND FOUR SEASONS

Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavour at every stage.

WHAT'S IN SEASON?

KNOW WHERE YOUR FOOD COMES FROM

We know the name of the people behind everything we source. Recognise their growing artistry to find out exactly where your food comes from (and why that matters).

MEET THE GROWERS

MAKE YOUR DIET DIVERSE

Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavours.

ORDER PRODUCE

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