About Us

Yarramanda Farm is our small farm dream brought to life. We’re Aaron and Amanda Giason, and after relocating from Rutherglen, Victoria to Naracoorte, South Australia with our two boys, Ted and Will, we’ve continued building the slow, sustainable lifestyle that inspired Yarramanda Farm from the very beginning.

 

What started as a passion for growing our own food has grown into a love of preserving, seasonal cooking, and creating handmade products using traditional methods. Our gardens continue to evolve each season, from productive vegetable patches and raised herb gardens to fruit trees and spaces designed to grow food for both our family and our preserves. Like all growers, every year brings new lessons and challenges, but we wouldn’t have it any other way.

 

Sustainability remains at the heart of everything we do. Wherever possible we reuse, recycle and upcycle materials around the property, reduce waste, and work with nature rather than against it. We use large amounts of mulch and compost, and nothing from our preserving kitchen goes to waste. Weeds and kitchen scraps are fed back to our chickens and ducks, which in turn become eggs for use in the butters and curds.

 

Our preserving philosophy is simple — slow food made properly. Amanda, a qualified chef and Melbourne Royal Food Awards medal winner, creates small-batch preserves using seasonal produce, traditional long cooking methods, and real ingredients. We never use artificial additives, gums, gels or thickeners to rush the process.

 

At Yarramanda Farm, every jar reflects our love of honest food, sustainability, family, and the simple joy of sharing good food with others.