In 2015 we set off on a wild adventure – to grow organic Asian produce ourselves at Boon Luck Farm in pristine Byron Bay. We made our share of mistakes, but learned a lot and forged friendships with dedicated growers and artisans.

We use regenerative land management practices and planted over 3000 fruit trees to soak up CO2, and joined with Brunswick Valley Landcare to devote 15 acres as a habitat for threatened native wildlife including a “koala corridor” along our Eastern boundary. In 2020 we were thrilled to install 30 bee hives which thrive on the varied blossoms across the farm, and the native pink and red flowering gums in the 2km radius they call “home”. It’s been a busy time!

Now we harvest a broad variety of rare and exotic citrus fruits, leafy vegetables, herbs, garlic and aromatics that we put to good use on the Chat Thai menu. Seasonally grown, we produce pandan, makrut lime leaves, bronze fennel, holy basil, Thai basil, fruity sage, mizuna, figs, madrono, pomelos, papayas, bananas, Tahitian limes, lemonades, bayberries, wild raspberries, green peppercorns, papayas, Buddha’s hands, galangal, etc., and too many brassicas and broadleaf vegetables to mention. More than ever, an emphasis on quality, sustainability, authenticity and immunity boosting ingredients is important to us and vital to the well-being of our diners, our land and our children.

We also acknowledge the resilience of the incredibly strong community around us. They have taught us that although floods and bushfires can rattle our foundations, if we make an emotional investment for the right reasons then we can always look positively towards the future.”

@palisaanderson
@boonluckfarmorganics