• Cory’s Indigenous-owned company has a heritage going back generations.
• The name BoomaFoods comes from “boomerang,” reflecting the idea of returns on invested interest and playing a role in getting food on the table.
• Cory explains that Booma Food is grounded in the best technology to sustainably produce food, no matter the climate challenges, using cubic farm technology and Crop Motion — innovations he researched while travelling far and wide.
• He shares that the system excels at seed propagation and that this technology could easily be shared throughout the nation.
• While these vertical systems can operate commercially, Cory notes that Australia has only a 1.8% Aboriginal participation rate in agriculture, and he is determined to change that.
• Cory describes why he chose vertical farming and how his patented system differs from others on the market.
• He outlines how the system operates at ground level and his vision for it to be used nationwide.
• Cory is passionate about working with Indigenous cultures in Australia, New Zealand, Vanuatu, and Fiji.
• What Cory loves most about working on these food solutions is the focus on Environmental Social Governance and being a light in the community.
• The most unexpected thing for Cory was the impact of the COVID-19 pandemic.
• A common misconception Cory encounters is that vertical farming is “just tech.”
• Cory’s dream for the future is to see his solutions adopted widely and making a lasting impact.

Moving from Sydney to a small 10-acre farm in the little-known town of Carool was always going to be life-changing. But the owners may not have fully appreciated how much magic they were about to sprinkle over northern NSW. Their award-winning kitchen garden has become a favourite destination in the Tweed tourism scene. To learn more about this true paddock to plate dining experience, Peter Burr joins me now to discuss:

• Peter’s favourite spot is simply sitting anywhere in the garden.
• Carool was a big change from Sydney — they bought the property immediately upon seeing it.
• While they don’t grow everything they serve, they do serve everything they grow — currently harvesting leafy greens and high-value produce like heirloom beetroot and carrots.
• Gardening was Gareth’s passion and his legacy lives on at Potager, five years after his passing.
• Potager has become a true destination — even locals on the Gold Coast recommend it to visitors.
• In 2024, Potager picked up 20 awards, including a particularly special one at the NSW Tourism Awards.
• Peter’s best advice for other businesses: prioritise customer interaction and take feedback seriously.
• He loves the contrast between the natural rainforest surroundings and the nearby city.
• The restaurant itself was the most unexpected part — they originally planned to open a B&B.
• The most common misconception about living on the land and owning a restaurant.
• Peter shares his dreams for the future.

We hope to see you back on the road soon, to learn more about how Australia grows on the next episode of Australian Farmers with Angie Asimus.

Links:

Angie Asimus

Connect with @angieasimus on Instagram

Partnered with Australian Farmers

Follow @australianfarmers on Instagram

Potager Restaurant

Produced by Pretty Podcasts

What it lacks in size, this farm gains in heart. It all comes down to forging a very deliberate and considered impact on the agriculture industry. A place to talk, research, demonstrate and showcase different methods. This working property on the Southern Tablelands of NSW has an open door agri-tourism venture bringing this little biodynamic business to a much broader audience. Murray Prior of Nguurruu Farm joins me now to discuss:

• Murray’s favourite place on the property is the a magnificent old stringybark tree.
• "Nguurruu" is the name of the farm, meaning ‘camp’ in Indigenous language, and Murray shares the significance behind this powerful name.
• Over time, the land had been over-cleared and over-used, but Murray is part of a new generation working to restore its vitality.
• He discusses the Farm Master Plan, which is used to educate new farmers on how to work with the land without depleting it.
• The belief that only large-scale operations can make a meaningful impact in agriculture is one that Murray has intentionally challenged through his work.
• With a deep desire to contribute positively to the land, Murray explains some of the modifications and practices he has implemented to improve the health of Country.
• He also shares his passion for biodynamics and how his approach blends Indigenous knowledge systems with western agricultural practices.
• Many listeners may already be familiar with The Barn — a stunning agri-tourism venture and converted horse stable that now welcomes visitors to the property.
• Guests at Nguurruu are often intrigued by the biodynamic practices, and Murray spends time sharing the journey of their food and the farm’s philosophy.
• Murray reflects on how he and his family have come to truly live and breathe the land.
• He shares the most unexpected moments he has encountered and addresses common misconceptions about farming.
• Murray finishes by sharing his ultimate dream for the future.

We hope to see you back on the road soon, to learn more about how Australia grows on the next episode of Australian Farmers with Angie Asimus.

Links:

Angie Asimus

Connect with @angieasimus on Instagram

Partnered with Australian Farmers

Follow @australianfarmers on Instagram

Nguurruu

Produced by Pretty Podcasts