Tucked into the heart of our Wilyabrup property, Wayfinder Farm is more than a backdrop to our vineyard, it's a living, breathing part of our ecosystem. Here, regenerative farming practices, biodiversity, and thoughtful stewardship come together to support not just what we grow, but how we live, eat, and care for the land.
Market Garden
Our market garden sits at the centre of our farm and our philosophy, built to nourish both our kitchen and our community. Organically managed and hand-tended, it supplies fresh herbs, leafy greens, heirloom vegetables, edible flowers, and fruit from our young orchard, to our kitchens in Dunsborough and at the Winery & Farm. Our produce is harvested and delivered direct from our farm to your plate.
We plant with intention and harvest in rhythm with the land, favouring quality over quantity, and flavour over force. The garden follows a traditional market gardening layout with no-dig beds, cover crops, and seasonal crop rotation. Every part of the space is designed to maximise both biodiversity and quality, from our heat-loving crops in polytunnels to a netted orchard of 80+ fruit trees and perennial raised beds.
We propagate our own seedlings, selecting seed varieties based on years of trial and observation. We grow a mix of familiar staples and lesser-known crops, giving our chefs the chance to experiment and our community an opportunity to experience something new. We also set aside space for trials each season, from new lettuce varieties this summer to radicchio in autumn. Book a Market Garden Tour to walk though the space and go behind the scenes of the working farm.
“We grow year-round, not through force, but by working with nature and asking: what is going to thrive in this moment and represent the best of this season?”
— Amy Dyson, Head Market Gardener
Our new garden
Our market garden is now a one acre, purpose-built space with a greenhouse, polytunnels and more than 40 no-dig beds. Everything happens here, from seed to harvest to wash and pack. The garden is planned around the seasons, the soil and the kitchen, and it’s designed for the long-term health of the land as much as for the next harvest. The polytunnels shelter crops through winter and give the kitchen a head start on summer favourites like tomatoes, eggplant and capsicum. We now have room for more of what matters most, a wider range of varieties, and dedicated zones for perennial herbs and vegetables.
“The new space is a welcome step forward, a full acre of thoughtfully designed growing space, integrating an intensive market garden zone, two polytunnels, a greenhouse, raised perennial beds, and a beautiful netted orchard. We had outgrown the old garden, and this one reflects everything we've learned.”
— Amy Dyson, Head Market Gardener
What's growing now?
Spring Update from Market Gardeners Amy & Bec
"There's a lot happening in the garden as we transition towards summer. The young orchard trees are starting to leaf out, and we've begun sowing flowers around the orchard and greenhouse. They'll bring more diversity to the garden, support beneficial insects and provide beautiful cut flowers for the restaurant tables."
Just planted: Tomatoes, eggplant, capsicum, cucumber & summer herbs
Coming soon: Zucchini flowers (short season, watch the menu!), corn & sauce tomatoes
One to watch: Sweet Mini Red and Orange capsicums. These are snack-sized varieties bred over six years by Transition Farm, a small biodynamic seed farm on the Mornington Peninsula.
See it on the menu: The garden plate · Garden leaf salad · Parsnip ice-cream
Regenerative agriculture
Regeneration is the foundation of everything we do. Our vineyard and farm are certified organic (ACO 13155) and shaped by long-term practices that rebuild soil health, increase biodiversity, and strengthen natural systems from the ground up.
A garden needs a bit of breathing room. Not every bed needs to be producing food all the time. We set aside space for cover crops, which we grow, cut and leave to break down so they return organic matter to the soil ahead of each new season. We’re also planting permanent insectary gardens to give beneficial insects a home and keep the garden ecosystem in balance. We use crop rotation, and no-dig gardening to minimise bare soil and keep living roots in the soil at all times, thereby feeding microbial life, improving natural defences, and reducing pest pressure naturally.
Compost is made onsite using garden and green waste, organic-certified inputs, and manure from our own animals. As a participant in the EcoVineyards, Land for Wildlife, and Bee Friendly Farming programs, we’re committed to farming in a way that supports not just the vineyard but the broader landscape and local ecosystems. This includes the strategic planting of native tree belts and revegetation zones, designed to create wildlife corridors, buffer winds, and build long-term climate resilience.
“Sometimes the most valuable thing we can do is take the time to observe what’s working and what isn’t, be willing to adapt, and make thoughtful decisions that nurture the soil.”
— Bec Davie, Market Gardener
Our animals
Animals play a vital role in the Wayfinder system. They graze, fertilise, aerate, and contribute to a regenerative loop that feeds the soil and sustains the farm. Our 120 sheep are rotated across the vineyard and pastures throughout the year, managing grasses, building plant biodiversity and enriching the soil. From May to August, they graze between vine rows, trampling down weeds and fertilising as they move.
Our chickens support pest control in the orchard and garden, manage green waste, and produce beautiful eggs as well as nutrient-rich compost. Meanwhile, our bees pollinate across our orchard, crops, and bushland, producing honey and enhancing biodiversity. Together, they form a system that prioritises animal and plant health, biodiversity, and low-intervention management, proof that when we let nature lead, good things follow.
Learn-More-About-Ethos
Wayfinder Farm is an evolving project, one rooted in curiosity, care, and connection to place. As we grow, we continue to learn from the land, and to share its rewards through every bottle and every plate.
