Renowned for its glorious coastline, blissful weather and excellent surf, the Sunshine Coast is also fast emerging as a dynamic food and drink destination in its own right.

Born out of the mission to help reduce food waste across the globe, the Too Good To Go app inspires and empowers everyone to help fight food waste together.

Colac Otway Shire will host Victoria’s second Farm My School project, with more than 1.5 acres at Colac Secondary College to be transformed into a regenerative community farm.

Salt Gang is a small-batch condiment company driven by curiosity, bold flavour, and a genuine love of cooking. Founders Lucy Rose and her partner Thomas Abildgaard had set off to Vietnam for a long-term adventure, but the pandemic brought them back to Australia. They began to reimagine their future - and a new venture started to take shape.

More than 25 years ago, a simple dare prompted graphic designer Steven van den Bergh to make his first-ever jar of raspberry jam — a spontaneous experiment that would unexpectedly spark a passion for preserving and, over time, grow into a thriving business.

At Imbue Distillery in Melbourne’s north-east, every bottle tells a story. Founded by hospitality veterans Mel and Mick Sheard, Imbue is a small-batch distillery known for its inventive use of local, foraged, and often overlooked ingredients—like prickly pear, damson plum, and yuzu.

Linda and John Stanley made a (literal) tree change twelve years ago. Leaving the hustle and bustle of Perth, they moved three hours south to the small community of Nannup in Western Australia’s south west, where they purchased a 1,000-tree sweet chestnut farm, Chestnut Brae.