Giveaway Details·1 October 2026
Stories from the farms behind your food.
Notes on regenerative practice, the science behind freshness, and the people growing what shows up at your door.
More from the Journal
Recipe·3 October 2026FarmThru to Table: Roast Chook
Easy & delicious crispy roast chicken and potatoes
Nutrition·26 August 2026Why grass fed alone isn't enough
You are what your food eats, and your beef has been eating better than you think
Farm news·21 August 2026Producer of the Year Isn't Always a Celebration
Lauren from Bundarra Farm just won Delicious Magazine's Producer of the Year and sat down with Rachel to tell us what that really means.
Food Science·13 January 2026Why frozen meat is fresher than fresh
The supermarket display case lies. Meat frozen within 24 hours of butchering keeps more nutrients, tastes cleaner, and saves the average household nearly $3,000 a year in waste.
Our Farms·3 December 2025Inside Rachel's Farm: A Regenerative Journey From Soil to Your Table
Actor-turned-regenerative-farmer Rachel Ward on the 2020 fires that changed everything, the difference grass-fed beef actually tastes like, and why every purchase regenerates land in NSW.