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Vegetable gardener, fruit grower and wild-food forager, Matt Purbrick is head strong about organic, sustainable, locally sourced produce.
Vegetable gardener, fruit grower and wild-food forager, Matt Purbrick is head strong about organic, sustainable, locally sourced produce, beginning his own organic farm in 2011 on Tahbilk Winery, renowned for its beauty and perfect growing conditions. In 2006, Matt completed a bachelor degree in graphic design, working in the field for a short period of time before getting fed up with life behind a screen and taking off to travel solo for 18 months.
By the time he’d returned he knew that he was to follow his passion for locally sourced, organic, sustainable whole-foods. Once he got involved in the field, he quickly became aware of his passion and inherent ability to grow heirloom produce as it used to be and successfully forage wild foods from all around him.
He met with old local gardeners and learnt from them the principles of permaculture and biodynamics in action and in 2011 began to work for Glenora Heritage produce in Tooborac, Victoria. During his apprenticeship at Glenora he began his own organic, sustainable farm and now supplies some of Melbourne’s award winnings restaurants, including Silo by Joost, run by executive chef Matt Stone.
