Cyan
Cyan is our resident expert on food, wine, and animals—and a serial researcher with an insatiable curiosity. Coming from a family of winemakers, he’s worked across nearly every aspect of the industry, from vineyard to cellar, and brings that depth of experience to everything we do on the farm.
He’s constantly exploring pork dishes and traditions from around the world, always looking for ways to refine our practices and elevate our products. From selecting pig breeds and crafting their feed to sourcing organic ingredients and collaborating with our brilliant butcher, salami maker, and bakery—Cyan is behind it all.
His passion for edible native produce runs deep. Even when living in a Sydney terrace, he filled every available space with plants from across Australia. Today, he’s curated the more than 200 species we grow on the farm and was the driving force behind starting it in the first place.
Outside the farm, Cyan runs a relationship counselling practice and holds a degree in nutritional science along with a Master’s in Gestalt Counselling. He has a remarkable understanding of flavour and balance, and is a fantastic cook who loves sharing recipes and helping customers get the most out of their pork.
When he’s not farming, researching or cooking, you’ll find Cyan watching history and food shows, old movies, and sitcoms. He has a prodigious knowledge of world history and cultures, and loves connecting with fellow epicureans over shared stories and meals.
Martin
Hi, I’m Martin. Alongside Cyan, I help care for the animals and manage the day-to-day operations of the farm. I’m passionate about our standards and, I’ll admit it—I’m a bit of a nerd.
In 2023, I was fortunate to be sponsored by Australian Pork Limited (APL) to attend an intensive two-week Pig Science course at the University of Adelaide, as one of the smallest commercial producers in the country. It was a rare and eye-opening experience, taught by leading experts from Australia and around the world. I got to meet agriculture and veterinary students, as well as fellow sponsored producers—many from some of the largest piggeries in Australia.
We visited commercial farms and saw “how the other half lives,” which gave me a deeper appreciation for everything pig-related—from life cycles and ancient behaviours to marketing and disease management. Most importantly, it reinforced how lucky we are at our farm, how well our pigs live, and how much our values and methods matter.
I also handle our tech (except social media—I’m hopeless there), admin, and compliance with industry standards.
Outside the farm, I work full-time in essential systems at a regional university. My background spans education, corporate, government, and non-profit sectors. I hold degrees in risk management, project management, emergency management, and criminal justice, and I’m currently studying a Master of Leadership and Management (Policing and Security).
When I’m not working or farming, I love reading escapist fantasy and sci-fi, watching comedies and over-the-top Korean dramas, and indulging in general silliness of all kinds.