Penny Hanan combined her father’s vision, her brother’s acumen and her own elegant aesthetic to create a range of accessories that showcases the talents of a variety of Australian artisans.
Discovering the difference between needs and wants has led to a move interstate and a much more relaxed life on the NSW South Coast.
Cooradigbee station in the NSW Brindabella Ranges preserves a remarkable slice of Australian grazing history along with world-renowned fossil deposits.
Droughts and flooding rains, flies, mosquitoes and snakes are the everyday reality of life on the farm in Central-Western Queensland.
A picture-postcard farm in the NSW southern highlands provides sanctuary for a herd of Angus cattle, some exceptionally pampered chooks, all manner of visiting wildlife and an extremely hospitable couple and their lucky guests.
When John and Joss Chandler arrived at Kyneton, the garden was bare except for two trees and a paddock full of burrs and buffel grass. These days, it’s a verdant delight — a tribute to more than three decades of hard work.
Victorian farmers Dave and Connie Northey emerged from devastating bushfires with a new direction for their farm.
With no previous experience as bakers, Will and Caroline Jardine swapped city corporate life for running a country bakery.
The La Spinas find success in the country by combining farming with an online importing business.
Pat and Bill Rhodin spend all year preparing their tulip garden for opening for one short burst during spring. A recent visit confirms it’s worth the wait.
Hearts with pleasure fill and dance with Laurie and Lindsay Green’s very own bliss of solitude, their remarkable garden in central NSW.
Garlic may have a reputation for driving loved ones away but for the Clarke family it has fostered a new way of life and a wonderful collaboration with old friends.
The Rowe family controls a vast swathe of South Australian pastoral land from their headquarters on historic Princess Royal station.
Rodney Dunn and Severine Demanet have pursued their passion for the freshest local produce from Sydney to Tasmania, where they’ve established a cooking school on their farm in the Derwent Valley.
Former restaurateur Robert Armstrong never does anything by halves, which explains how his country retreat opened the door on a whole new career.
