Skip to content
Food Beverages, General News

How to have a Grown and Gathered Christmas – supporting local farmers, producers and growers for a better festive season

Visit Scenic Rim 6 mins read
This Christmas, give something grown or gathered - here's how

Farmers, growers and producers across the Scenic Rim have something to say:

rather than buying from international online stores or shops that stock imports, this year give something grown or gathered and make your presents really (heart)felt.

Support #agrownandgatheredxmas  - imagery here


This year, make your presents matter, whether it be a Secret Santa for a work colleague or a jaw-dropper that embarrasses all the Elves. Source your gifts from the farmers, producers and growers who create everything from the world’s best cheeses, relishes, chocolates, gin, beer, wines, vodkas, meat products, eggs, the brightest festive vegetables, flowers, floral teas, ice creams, honey, cotton and woollen fashions, wooden artisan products, stone fruit, citrus ranges, fingerlimes, bespoke flavour experiences and more. Source from the Scenic Rim!


Because it’s important. And it’s easy! HERE’S HOW:  


THIS FRIDAY FROM 5PM TO 8PM, the FARM GATE TO CITY DOOR TWILIGHT MARKETS at the Breakfast Creek Lifestyle Precinct will star some of the region’s leading producers and growers, like the multi-award-winning Tamborine Mountain Distillery (fresh from taking GOLD at the 2023 Queensland Tourism Awards), Towri Sheep Cheeses, Valley Pride Produce, the Scenic Rim Brewery, Olive View Farm, Barney Creek Vineyard, the chef team from EMBERS led by Simon Furley, Bee All Natural honey and chili sauces and more. Plus in exciting news, Tommerup Dairy Farm will launch their ALL NEW Barney Creek Port with Dark Chocolate ICE CREAM, an exciting collaboration and in a limited range for Christmas. 


The Scenic Rim Farm Box is the famed online delivery service created during the pandemic as a collaboration between local farmers and the Scenic Rim Regional Council. It is now run by a permanent team, with operational support from local vegetable farming business Kalfresh and has since generated more than $3.8 million in sales for local growers and producers, connected customers in Brisbane, the Gold Coast, Logan, Ipswich and Springfield, and supports over 50 farmers, growers, winemakers, brewers and more!


Its famous LEAVE (CHRISTMAS) TO US FARM BOX launches TODAY (Wednesday December 6) and is packed with in-season farmer-direct and producer-direct ingredients, complete with an exclusive recipe book featuring festive recipes from leading chefs to ensure your Christmas celebrations will be incredible.


“We know the silly season can be stressful and difficult for busy people so we wanted to create easy gifting options that solve a problem for our customers but also have a significant positive impact for many local growers, producers and makers,” said Alice Gorman of the Scenic Rim Farm Box. “The Leave (Christmas) To Us Box also features recipes from leading Queensland chefs, many of whom we supply produce. You could be making Simon Furley’s Pumpkin Ham Glaze, Caroline Jones’ incredible Potato & Green Bean Salad, or Dan Groneberg’s Sweetcorn & Avocado Salsa. And for those customers who like to choose their own items – that’s an option too. Our store is packed with amazing meat, vegetables, fruit, baked goods, pantry items, skincare and even Scenic Rim wine, beer, spirits, ciders and non-alcoholic drinks. Our Gift Boxes are perfect for end of year teacher presents, hard-to-buy-for family members, staff and client gifts. Order online, and we will deliver the boxes to you.”


Kay Tommerup from the 6th generation Tommerup’s Dairy Farm, and Australian Farmer of the Year winner for Innovation, said of the Grown and Gathered Christmas message: “I heard a breakfast radio team discussing their Secret Santa plans recently, and they were encouraging people to buy from an overseas online store. I couldn’t believe what I was hearing! Why not gift beautiful produce, grown with passion and pride – right here on our doorstep. And it doesn’t need to break the bank.”


“Whether you choose to order from a farmer direct delivery service, or immerse yourself completely in the experience of gathering direct from our local farmers and producers, you’ll be gifting so much more than the pleasure of enjoying something local and delicious. You’re gifting something that comes with the heart and soul of a local farmer and producer. Something that tells the story of the farm, and the passion for producing the best that we can for your family and friends to enjoy. You’ll be giving something that truly embraces the spirit of Christmas.”


Makes sense doesn’t it.


So, let’s embrace #agrownandgatheredxmas this year:



  • Pre-orders are now open for Christmas Hams from The Butcher Co. Boonah & Kalbar using pork from Kalbar’s Neuendorf Family - delivered to your door just in time for Christmas. The ham cure used is a recipe handed down to Butcher Kane by a family friend and mentor, and has been refined and finessed since 2012 to produce a very special ham! Trust us, and taste the difference. View here


  • FOR more ideas about BUYING LOCAL and supporting a GROWN AND GATHERED Christmas (many with delivery included ?) – click here



SOME FESTIVE SEASON RECIPES TO SHARE….. courtesy of Scenic Rim Farm Box.

All created by Scenic Rim Food Ambassador chef, Kate Raymont.



A plate of corn on the cobDescription automatically generatedCharred Spiced Sweet Corn



  • 4 Cobs Kalfresh Corn



  • 100ml olive oil
  • Spice mix of your choice (Moroccan, Mexican, Aussie Bush spice)
  • Juice of 1 lime
  • Salt & pepper
  • Fresh coriander (or herb of your choice) (optional)


Cook corn cobs with their husks on in the microwave for 4 minutes or until cooked. You can check if they’re cooked by peeling back the husks and seeing if the kernels have turned from opaque to translucent. If not yet translucent / brightly coloured, pop back in for longer.

Remove husks.

Make a marinade with the olive oil, 2 tbsp spice mix, lime juice and salt and pepper. Use half of the marinade to coat the four cobs and keep remaining marinade for after. Heat a griddle pan (or BBQ) on high heat. Place the corn on the griddle or BBQ plate and keep turning until you have lovely, charred sides all over.

While still warm place corn back in the marinade to soak up more spices. Cut each cob into about 6 pieces and stack on a serving platter. Scatter with coriander or any herb of your choice.


Roast Beetroot, Feta & Pecan Salad





  • Olive oil
  • Caramelised balsamic vinegar
  • Salt and pepper



Preheat oven to 180 degrees. Cut stalks off beetroot and place on a large square of alfoil. Drizzle with a little olive oil, 1 tbsp water, salt and pepper. Wrap well so that there are no openings and roast for 40 minutes. Leave to cool. Cut each beetroot into quarters (wedge style).

Arrange watercress and spinach on a large platter. Place beetroot decoratively around the platter and add chunks of camel feta throughout. Scatter over pecans and then drizzle with olive oil, and vinegar. Season with salt and pepper.



A bowl of potato saladDescription automatically generatedCreamy Potato, Bacon & Egg Salad



  • 2kg Wickham’s potatoes
  • Watson Family Farm free range eggs
  • 4 rashers The Butcher Co. smoked bacon
  • 1⁄2 bunch Riverdale Herbs chives



  • 1 cup free range egg mayo
  • 1 cup sour cream
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp seeded mustard (or Dijon)
  • 1 tbsp lemon juice
  • Salt and pepper



Place eggs in a small saucepan and cover with cold water. Bring to the boil over high heat and cook for approximately 5 minutes. Drain eggs and refill saucepan with cold water – leave eggs to cool in the water until ready to use. When cool, peel and cut into cubes.

Cut potatoes into 2cm cubes. Bring a large pot of salted water to the boil and add potatoes. Boil for 15-20 mins until tender. Drain well.

Slice bacon rashers into batons and pan fry in a little oil until crisp. Leave to cool. Slice chives finely.

In a bowl combine all the dressing ingredients and mix well. Season with salt and pepper.

While potatoes are still warm, add dressing and bacon and stir gently to combine. When potatoes have reached room temperature add eggs and chives.

Serve immediately or keep refrigerated for up to 4 days.


VISIT THE SCENIC RIM! Find out all you need at



For more information contact Kath Rose & Associates on 0416 291 493 or



Media Outreach made fast, easy, simple.

Feature your press release on Medianet's News Hub every time you distribute with Medianet. Pay per release or save with a subscription.