PADDOCK TO PLATE
SPECIAL WINTER FEATURE 2026
THE JOURNEY BEHIND EVERY BITE
A taste of the Southern Riverina
TEvery meal tells a story. It begins long before it reaches the table - on fertile soils, in carefully managed pastures, among orchards, paddocks and farms tended by generations of hardworking local producers.
his Southern Riverina Paddock to Plate Winter Feature celebrates these stories, shining a spotlight on the people, enterprises and communities that form the backbone of one of Australia’s most productive and diverse agricultural regions.
Across the Southern Riverina, food production is more than an industry, it is a way of life.
From premium livestock and broadacre farming to citrus groves, seasonal vegetables and artisan-made products, our region is renowned for its quality produce, innovation and commitment to excellence.
The journey from paddock to plate reflects the dedication of farmers, growers, processors, retailers, cooks and hospitality operators who work together to deliver fresh, nutritious and locally sourced food to consumers every day.
The Paddock to Plate movement is also far more than just a passing trend.
It represents a renewed connection between consumers and the food they enjoy, while highlighting the vital role our region plays in feeding communities across Australia.
It can be a powerful driver for rural tourism and our local economy as travellers more and more seek authentic experiences with the places they visit rather than simply passing through.
Local food has become a powerful way for visitors to connect with a town, a community and a region.
The local produce and food itself becoming an attraction, a reason to visit, to stay an extra day and explore.
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The Paddock to Plate movement is far more than just a passing trend. It represents a renewed connection between consumers and the food they enjoy.”
Supporting our local producers is about more than just purchasing quality food, it is an investment in the strength and vibrancy of our communities.
Every dollar spent with a local farmer, grower, maker or food business helps sustain jobs, support local families and create opportunities for future generations.
By choosing local, in addition to enjoying amazing food, consumers become part of a cycle that enriches community life and fosters a deeper sense of pride and connection in the place we call home.
Winter in the Southern Riverina might be chilly, but it is also a time of wonderful abundance and for celebrating our region’s rich, seasonal produce and hearty flavours.
We hope you enjoy this Southern Riverina Paddock to Plate Winter Feature, where the journey behind every bite comes to life.
Bon appetite!
Proudly produced by Deniliquin Pastoral Times and Southern Riverina News. Want to be involved in the next one? Contact us on (03) 5881 2322.
From Burraboi farm to your table
For Pattison Pastoral, producing premium beef is about far more than raising livestock.
The family-run business has built its reputation on a paddock to plate model that combines sustainable farming, biodiversity and quality meat production, while ensuring customers know exactly where their food comes from.
The meat is produced on the family farm at Burraboi, and sold through their online store and at Pattison Pastoral Butchery in north Deniliquin.
Owned and operated by Hayley and Matt Pattison, Pattison Pastoral has grown significantly since purchasing their first farm in 2011.
In 2019, the family relocated to ‘Minmi’, about 60km north-west of Deniliquin, and now runs between 250 and 300 breeding cattle.
It’s primarily Angus, along with Hereford and Black Baldy cattle.
The business has become known for supplying premium beef and lamb sourced from the family farm and other micro meat producers, while also crafting its own range of smallgoods.
The focus is on delivering quality, traceable and locally produced meat to the community.
Mrs Pattison said environmental initiatives have become integral to both farm productivity and business success.
“We’ve found more diversity in pasture leads to a wider range of nutrients, healthier cattle and better weight gain overall,” she said.
“We have been achieving very high weight gain with a grass grazing system and pasture rotation.
“We’re constantly working to improve through native pastures and water supply.”
PATTISON PASTORAL BUTCHERY FROM PADDOCK TO PLATE
Premium Regenerative Beef
Custom
Vacuum
Sausage
Smoking
Delivery
A key feature of the family property is its 15-hectare plantation of Anameka saltbush, established in 2021 by Tulla Natives.
While often promoted as sheep feed, Mrs Pattison said the benefits for cattle have been significant.
“Saltbush helps the cattle process dry feed during summer, as it is high in protein and supports the digestive process,” she said.
The perennial shrub also helps create a protective microclimate for surrounding pastures, making better use of summer
rainfall and reducing the “boom and bust” cycle common to annual pasture systems.
To be able to deliver the full paddock to plate process to her exacting standards, Mrs Pattison has been studying butchery through TAFE NSW to strengthen the family’s vertically integrated business.
Customers can visit Pattison Pastoral Butchery at 2/346 Victoria Street, Deniliquin, or order meat online at pattisonpastoral. com.au.
Discover the region’s finest
In the heart of Murray River region, where fertile plains meet winding waterways and generations of producers have cultivated a deep connection to the land, Junction Moama is redefining what regional dining can be.
Here, the story of every dish begins well before it arrives at the table.
It begins in the paddocks, orchards, vineyards and waterways that surround the region, with growers, makers and producers whose passion, knowledge and craftsmanship shape the flavours of the Murray.
Junction’s menu is a celebration of place.
Guided by the changing seasons, it reflects the abundance of the region through carefully considered dishes that showcase premium local produce, orchard-grown fruits, native ingredients and artisan products created by those who understand the land best.
Rather than overshadowing exceptional produce, Junction Moama allows it to shine.
The philosophy is simple yet refined: source the finest ingredients, honour their origins and create dishes that tell the story of where they come from.
Behind the scenes is a network of regional relationships, partnerships with growers, winemakers and local artisans
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The philosophy is simple yet refined: source the finest ingredients, honour their origins and create dishes that tell the story of where they come from.”
who share a commitment to quality, sustainability and authenticity.
It is this connection to the community that gives each plate its sense of identity, transforming a dining experience into a journey through the region itself.
At Junction, guests are invited to experience the region through flavour.
Seasonal produce reflects the changing landscapes, and every ingredient offers a connection to the people who bring it to life.
Complementing the menu is an award-winning wine list that celebrates the character of regional vineyards, alongside some of Australia’s most acclaimed producers.
Thoughtfully crafted cocktails and local craft beers further enhance the experience, creating a dining destination that feels both sophisticated and unmistakably connected to its surroundings.
As the seasons evolve, so does Junction.
Menus shift, new ingredients emerge and fresh stories unfold, ensuring every visit reveals another layer of the region’s incredible produce and the people behind it.
At Junction Moama, dining is not only about what is on the plate.
It is about discovering the people, the place, the producers and the passion that make the region a remarkable food destination.
We stock an extensive range of locally produced products. Locally made sourdough bread, sauces and preserves, local honey, free range eggs, olive oil, chocolates and much more. ◆ We make our own Orange and Mandarin juice when in season ◆
At Manto’s Produce and Providore, we believe that eating healthy should be easy and delicious.
That’s why we’re committed to providing our customers with the freshest and most flavourful fruits and vegetables available.
We work with local farmers and suppliers to source the best produce for our customers.
We’re proud to support our community and promote sustainable agriculture practises.
Fresh is always best
For John Mantovani, fresh produce is more than a business, it is a lifelong passion rooted in family, farming and community.
Now, through Manto’s Produce and Providore in Cobram, he is shining a spotlight on the region’s rich agricultural heritage while connecting customers directly with local growers.
Opened by John and his wife Krystle in 2022, the awardwinning family business has quickly become a destination for both locals and visitors.
Located at 87-89 High St, Cobram, the store combines the charm of a traditional greengrocer with a modern focus on supporting regional producers.
“We’re a traditional greengrocer; it’s unique, and I want Cobram and our region to get the recognition it deserves for growing such a variety of fruit and vegetables,” John said.
The son of orchardists Nick and Gisella Mantovani, John grew up working on the family’s stone fruit property, gaining first hand experience of both the rewards and hardships of farming.
That understanding underpins Manto’s commitment to sourcing local produce wherever possible.
Shelves and displays are stocked with fruit and vegetables grown across Cobram and neighbouring communities including Berrigan, Yarrawonga, Katunga, Koonoomoo and Strathmerton.
Apples, peaches, pears, cherries, berries, tomatoes, broccolini and citrus are just some of the seasonal offerings available throughout the year.
“There is so much grown in this area that people don’t know about,” John said.
“Anything grown in the region, we will have in our store here.”
Beyond fresh produce, Manto’s stocks a wide range of locally made products including honey, free-range eggs, olive oil, sauces, preserves, chocolates, dried fruits, nuts, biscuits and artisan sourdough bread.
The business also supplies cafes, restaurants, pubs, clubs, childcare centres and sporting organisations across the region, while offering home delivery and pre-ordered seasonal produce boxes and platters.
One of the store’s standout features is its fresh cold-pressed juice bar, where orange and mandarin juices are produced in season.
Employing local staff and also serving as an official Moira Shire tourist information point, Manto’s has become more than a fruit and vegetable store.
For the Mantovani family, it is a way to support local farmers, strengthen the regional economy and pass on industry knowledge to future generations.
“The shop will carry the legacy of our family name,” John said.
“It’s important to keep supporting local businesses, local farmers and our town for our children and grandchildren.”
Can’t get to the providore? Shop online at https:// mantosproduceandprovidore.com. For the latest specials and seasonal offerings, follow Manto Produce on Facebook.
“ It’s important
to keep supporting local businesses, local farmers and our town for our children and grandchildren.”
Health food for your furry friends
When a simple trip to buy dog food turned into frustration over preservatives and poor quality, Tony Jolley decided to take matters into his own hands.
In 2011 he established The Pet Pantry, a small operation built on the idea that dogs deserve the same standard of food as their owners.
The Pet Pantry produces cooked dog food and raw mince using human-grade ingredients, sourced from trusted regional suppliers.
Rice comes from the Nice Rice co - op, kangaroo meat from Howlong, and chicken from Albury, all prepared in a hygienic, licensed kitchen.
The meals contain no preservatives and keep well for up to 10 days.
Each portion is designed to promote health and provide a balanced diet, using fresh produce and clean preparation methods.
“The idea was to provide healthy food, so dogs have a healthy diet,” Tony explained.
“If you use fresh produce, you get a good product.”
The product has been recommended by vets across the Bega Valley, where Tony Jolley started the business before moving to Finley.
Customers can purchase portions by the kilo, and you can order a free sample to test your pooch’s taste buds. Orders of 4kg and more will be delivered for free in the local area.
To find out more, go to www.thepetpantry. com.au, call 0494 627 741 or email sales@ thepetpantry.com.au.
A farm fresh, local legacy
Ray Smith and his family have operated Smith Family Farm, a family run dairy business near Mathoura for more than 36 years.
What started out as a home dairy farm in 1990 has been transformed into one of the largest producers in the Southern Riverina.
It is Ray and wife Leanne’s passion and focus to create a self sustaining, value-adding, intergenerational business that will continue to grow and evolve long after they have hung up their gumboots.
“The dairy is now about 80 per cent self sufficient,” Ray said.
“Our 12,000 acres is predominantly crop that is valueadded back through the cows and milk we produce.”
The Smith Family Farm is one of Riverina Fresh’s largest local milk producers.
“We have a really great bond with Riverina Fresh. They support us, and we support them,” Ray said.
“It is great to be able to farm locally, produce locally, and be supported locally through such a great local brand.
“We are proud every time we see the Riverina Fresh brand in the local shops and supermarkets.”
The Smith Family Farm has about 1800 cows, mainly Friesian-Holsteins, and there are plans to continue to grow naturally through a focused breeding program.
“In order to grow you need to be flexible, open to changes in technology, and have the support of your family,” Ray said.
That’s certainly the case with Ray and Leanne, who operate the farm with help from three sons, a daughter and 15 grandchildren.
For Riverina Fresh, the partnership with local dairy farmers remains at the heart of its business.
“Everything we do starts with our farmers,” Riverina Fresh Executive Chairman, Craig Shapiro said. “We’re fortunate to work with dedicated dairy farming families across the Riverina who care deeply about producing quality milk.”
“Being locally sourced isn’t just part of our story - it’s who we are. The milk we process comes from farms in our region, and that connection to local farmers is something we’re incredibly proud of.”
For more than 100 years, Riverina Fresh has been part of the Riverina community, working alongside local farmers to deliver fresh dairy products to households, cafés and businesses across Australia.
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In order to grow you need to be flexible, open to changes in technology, and have the support of your family.”
Ray and Leanne Smith are the head of the family dairy operation near Mathoura.
Buying Aussie grown matters
Every trip to the supermarket presents Australians with countless choices, but one of the most important is where our food comes from.
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Choosing Australian grown produce is about more than freshness and flavour.
It supports local farmers, regional communities and the future of Australian food manufacturing.
Behind every Australian grown tomato is a story of dedicated growers, local expertise and businesses committed to keeping food production close to home.
Kagome Australia is proud to be part of that story.
Based in Echuca, Victoria, in one of Australia’s most productive horticultural regions, Kagome has spent decades working alongside growers across Northern Victoria and the Southern Riverina to transform locally grown produce into high quality ingredients and food products enjoyed across Australia and beyond.
That journey begins in the paddock.
Through its integrated farm to factory model, Kagome works closely with growers to ensure tomatoes are harvested at peak ripeness and processed locally, often within hours of being picked.
By managing every stage from growing and harvesting through to processing and manufacturing, Kagome delivers the quality, consistency and traceability that customers have come to rely on, while creating value that stays within Australian communities.
One of the most important choices we make at the supermarket is where our food comes from.”
As Australia’s largest tomato processor, Kagome supplies ingredients and products used by food manufacturers, food service operators and leading brands across the country.
Whether it is the pizza enjoyed with family, a favourite pasta sauce or a comforting bowl of soup, there is a good chance Australians have already experienced the quality of Australian grown tomatoes processed by Kagome.
Alongside tomatoes, the company also processes Australian grown carrots, apples, pears, beetroot and garlic, helping create innovative ingredients that support the wider food industry.
Supporting Australian agriculture extends well beyond processing.
Kagome provides employment for more than 150 permanent staff and hundreds of seasonal workers during harvest, while supporting growers, transport operators, contractors and regional businesses.
These partnerships help strengthen local economies and ensure Australian farming communities continue to thrive.
That commitment to community is reflected through Kagome Farms’ annual Pick A Box fundraising events, where families can experience tomato harvesting firsthand while raising funds for Echuca Regional Health and Deniliquin Health Service.
It is one of the many ways Kagome gives back to the communities that have supported its success.
At Kagome Australia, supporting Australian agriculture is more than a commitment. It is the foundation of everything we do.
Every Australian grown tomato represents an investment in local growers, regional communities and the future of Australian food manufacturing.
By choosing products made with Australian grown tomatoes, consumers are helping ensure that story continues for generations to come.
Your meat, your way
Dreaded Meats is a locally owned mobile butchering service providing on site slaughtering and butchering to Deniliquin and surrounds.
With more than 20 years of experience and a deep connection to the local area collectively, the Dreaded Meats team provide stress-free on farm slaughter, meaning you can pack your own livestock and create custom cuts of meat.
Beef, lamb, pork, goats, deer, alpaca, buffalo or any other livestock - there is no animal too big or small.
The business will travel to you, and already regularly make their way from Deniliquin to the Koondrook, the Southern Riverina, Moulamein, Moama and Hay areas to service clients.
Business owner Ash Holden said Dreaded Meats is all about homegrown meat, locals backing locals and supporting homegrown products and services.
“We’re employed to humanely kill animals and make it quick and painless, in the best way possible.
“It is better for the consumer, better for the animal, and you get a better product at the end of the day.
“That’s what we strive to do.
“When we say it is a customised job, it is what the customer wants.
“If they want the animal to be in a certain paddock, facing a certain way, eating its favourite bit of hay before it dies - there are not many requests we’ll knock back, provided it’s within the safety guidelines.”
The business is coming into its busiest time of the year, the lead up to Christmas, which sees a team of more than six involved with the slaughtering, butchering and packing.
To make the most of the Dreaded Meats service, or for more information, call Ash on 0400 560 376 or email dreadedmeats@ gmail.com.
DREADED MEATS Mobile Butcher
Local produce boxed for you
The Murray Region Producers Group (MRPG) is putting the region’s own paddock to plate story on the table, quite literally.
Developed from a long-standing vision at the Western Murray Land Improvement Group, MRPG launched its fresh produce box program in April 2026.
It brings together local growers, producers and consumers in one of the Murray region’s most direct paddock to plate initiatives.
At its core, MRPG exists to strengthen the link between local farmers and the community.
By connecting growers, producers and consumers, the group has created a sustainable, accessible way for people to enjoy high-quality, locally sourced food, while directly supporting the agricultural backbone of the region.
Current contributors include local growers, Peninsula Fresh Organics and Kurrnung Citrus, with more producers continuing to join as the program grows and expanding what’s on offer in every box.
FROM PADDOCK TO PLATE, BRINGING THE BUTCHER TO YOUR DOORSTEP. We are a mobile butcher servicing Deniliquin and surrounds with 20 years experience in providing a professional and efficient service.
Boxes are $70 each, delivered on a fortnightly cycle, with new order windows announced regularly.
Collection points are at IGA Barham, Foodworks Barham and Pattison Pastoral Butchery in Deniliquin.
Orders can be placed through the Open Food Network at https://openfoodnetwork. org.au/murray-region-producers-group/shop.
Follow MRPG on Facebook for seasonal highlights and new producer announcements. Boxes can be ordered as a gift for someone outside the region, as a way to share the abundance of Murray Region produce, and a reminder of why this district grows some of the best food in Australia.
From paddock to plate, the Murray Region Producers Group is making it easier than ever to eat fresh, eat local, and support the people who grow our food.
From paddock to plate, the Murray Region Producers Group is making it easier than ever to eat fresh, eat local, and support the people who grow our food.
Boxes are $70 each, delivered fortnightly. Collection points are at IGA Barham, Foodworks Barham and Pattison Pastoral Butchery Deniliquin
Backyard BBQ to sizzling success
Three years ago, Jake Rees turned a backyard passion for smoked meats into a thriving small business.
The aroma of his Rub N’ Smoke brisket, pork, chicken wings and lamb shoulder has been drawing attention ever since.
“It started just in my backyard,” he said. “Before long we’d started catering without even realising it, supplying all our friends and family.”
Working from a certified kitchen in Finley with a custom-built smoker that runs entirely on wood fire, Jake has perfected the art of American-style low and slow barbecue.
The business offers on-site catering, where Jake and the smoke kitchen on wheels come to you - perfect for events and large functions.
If you don’t have room for a giant trailer, a ‘drop and run’ service is also on offer. The smoker stays at home, but the ready to eat hot food is delivered to you.
If you just want to try some smoked meat, the ‘heat and eat’ option may be the one for you, although this is based in Finley.
The meat is smoked, cryo -vac sealed, frozen, and sold by the kilo, complete with reheating instructions.
“All my inspiration comes from things like cookbooks, youtube videos and shows,” Jake said.
“It’s been a lot of trial and error, but it’s nice to keep everything local - with meats, sides and other suppliers from Cobram and Finley.”
Jake also recently teamed up with Finley Bakery to showcase his amazing product.
The collaboration - the chunky BBQ brisket pie - won a second place at the 2025 Baking Association of Australia awards.
It showcased Jake’s homemade sauces and seasoning, and his commitment to keeping everything local.
Order your next meal or book the smoker for your next event by calling Jake on 0427 724 064.
Rub N’ Smoke Rub N’ Smoke
AMERICAN LOW & SLOW BARBECUE
We proudly source our meats locally. On Site Catering for any event.
Our Very Own Homemade sauces & seasoning, including Southern Brisket, Southern Pork (& poultry) available commercially.
Our famous Smokey barbecue sauce available to order.
If you have had our meat before, you can now taste the flavours from your own home. Our catering packages are:
Grown here, made here, staying here
At a time when many food companies are looking offshore for cheaper alternatives, Honestly Riverina is moving in the opposite direction - investing deeper into Australian rice, Australian infrastructure and the growers who make it possible.
The difference, the company says, comes down to ownership.
Honestly Riverina is owned by Australian farming families, not distant shareholders chasing quarterly returns.
That structure shapes a longer view - one focused on the people who plant the crop, the communities that depend on it, and the generations who will farm the land after them.
It informs every decision the business makes, from where it mills to the markets it chooses to build.
That long-term thinking is most visible in where the company puts its money.
Honestly Riverina continues to invest in Australian rice milling and manufacturing capability, building a vertically integrated supply chain that keeps value in the Riverina rather than sending it overseas.
Each dollar directed into local processing strengthens domestic food security, supports regional jobs and keeps economic activity flowing through the towns that have grown rice for decades.
Australian-grown and Australian-processed, the company argues, is not a slogan but a business model.
Demand is the lifeblood of grower returns, and here too there has been real progress.
Australian rice is now reaching new customers in New Zealand and Japan, with emerging opportunities opening across the Middle East.
Each new market represents additional demand - and additional security - for growers at home.
Innovation has extended beyond the rice itself.
The company has developed commercial pathways for the by-products generated through milling, ensuring that every part of the crop contributes value rather than going to waste.
It is an approach designed to maximise grower returns while building a more efficient and sustainable operation.
The business has also been growing its industrial partnerships and new customer channels, creating fresh demand for Australian rice and diversifying its revenue base.
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We’re
farmers backing farmers. When we invest in Australian rice, we’re investing in the future of our own community.”
By reducing reliance on any single market, Honestly Riverina says it is building a more resilient business - one better placed to weather the volatility every agricultural industry faces.
None of this, the company is quick to acknowledge, makes the challenges disappear.
Water availability remains one of the greatest hurdles facing the industry.
But Honestly Riverina believes the answer lies in collaboration - working alongside growers, researchers and industry stakeholders on forward-thinking initiatives that secure rice production for the long term.
“We’re farmers backing farmers,” grower and director George Stevenson said.
“When we invest in Australian rice, we’re investing in the future of our own community.”
“For Honestly Riverina, the future of Australian rice is not something to be managed cautiously, but something to be built - confidently, locally, and in partnership with the growers who have always been at its heart.”
A foodbowl brimming with passion
The Deniliquin, Southern Riverina and northern Victoria regions continue to strengthen their standing as one of Australia’s great food bowls, producing a diverse range of high-quality agricultural products that feed communities across Australia and beyond.
Local farmers grow everything from rice, wheat and canola to livestock, fruit and vegetables, making agriculture a cornerstone of the regional economy.
And there are many more businesses, and homemakers and producers, who utilise those products to give locals and visitors alike a true taste of what our region has to offer.
The region is home to many large scale producers who feed the nation and the world, while smaller scale growers like Jennifer Pate supply the immediate district.
Jennifer owns Cherrywood Emporium at Deniliquin - a store which offers unique gifts, vintage treasures, local produce, artwork and memorabilia.
But Jennifer is also a green thumb, and sells a lot of the produce she grows at home in store alongside those she sources from other local properties.
It’s a similar story at Muddy Duck Cafe, where farm-fresh, paddock-to-plate meals and the fun and welcoming atmosphere make it the heart of Coleambally.
Open six days a week, the team brings fresh local flavours to the table, with flexible
More than barware and signage!
Cherrywood Emporium stocks fresh seasonal local produce, plus our own jams, sauces and preserved fruits. Visit us in store or follow us on Facebook to see what’s available. 36
Open Monday-Friday 10am-4pm, Saturday 8:30am – 12:30pm
hours to suit everything from brunch dates to evening events.
Another local institution bringing local flavours and produce to your plate is Finley’s Country Club.
Experience a unique dining experience, where the team pride themselves on sourcing only the freshest produce from the southern Riverina district.
The chefs prepare signature dishes that are sure to satisfy. Whether you’re in the mood for a juicy steak or some fresh seafood, they’ve got you covered.
Scattered all over our district are farmers who employ their own tactics to produce the very best, like at KaBella Farm in the Tullakook region.
The free-range eggs come from chickens that roam freely, soaking up the sunshine, and enjoying the open fields - because happy chickens lay the tastiest eggs!
But it’s not just about the eggs; it’s about the animals that make the farm come alive.
From clucking companions to the playful pigs, each animal is a part of the extended KeBella family.
Tapas Bar
Farmer’s Pantry | Paddock To Pantry –Grown With Care, Straight From Our Farm To You.
Your on-farm butcher
For more than two decades, Craig Harris has been helping farmers and small-scale producers process their own livestock without the stress or cost of transport.
Through Craig’s Mobile Butchering, Craig and his full-time apprentice travel across Cobram and surrounding districts, offering a complete on-farm kill and process service for cattle, sheep, pigs and goats.
“All the meat is processed on your property,” Craig said.
“It’s stress-free, cheaper, and there are no transport or care fees.”
Clients provide their preferred cut and pack instructions, and Craig supplies mobile coolrooms and packaging to ensure everything is handled professionally.
Having worked as a butcher for more than 23 years, Craig launched the mobile service in 2020 to meet growing demand for local processing.
The business has quickly become known for its reliability and convenience, with bookings now being taken well in advance.
Craig’s Mobile Butchering can be contacted on 0400 521 800, and services are available for minimum lots of five lambs or one cow.
Craig’s Mobile Butchering
Charity driven by makers, producers
The Naponda Community Store and Naponda Farmers’ Market remain important fixtures in Deniliquin, providing a platform for local makers, growers and small businesses while fostering a strong sense of community.
The Naponda Store is located at 226 Cressy St, Deniliquin and operates as a non-profit organisation.
It showcases a diverse range of locally made products, including handmade crafts, home-produced goods and regional food items.
Profits generated through the store are donated to Deniliquin Hospital to support patient comfort, ensuring the benefits extend well beyond the retail space.
New members and volunteers - and the products they make - are always welcome.
Market days offer shoppers access to fresh produce, baked goods, giftware and speciality products sourced from across the Southern Riverina and northern Victoria.
The event also provides local businesses and creators with an opportunity to connect directly with customers and promote their products.
The Naponda Farmers’ Market is held the second Saturday of each month, outside the Naponda Store in Cressy St, attracting residents and visitors eager to support local producers and artisans.
The Backroads Trail: Where every road leads
to a story
T“
Driving the Backroads Trail is like taking part in a progressive farmers’ market, with a story behind every stop.”
In the Southern Riverina and northern Victoria, some of the most rewarding journeys begin when you leave the highway behind.
he Backroads Trail is much more than a scenic drive.
It is an invitation to slow down, explore the region’s agricultural heartland and discover the stories, people and produce that make this part of Australia so special.
Linking the gateway towns of Deniliquin, Mathoura, Moama and Barham, the trail offers visitors an authentic paddock-toplate experience while celebrating the history, heritage and resilience of rural communities.
As you wind along quiet country roads, interpretive panels reveal the remarkable history of the land beneath your wheels.
They tell of Aboriginal custodians who cared for Country over thousands of years, pioneering families who battled droughts and floods, communities that built schools with their own hands, and innovators who helped shape Australian agriculture.
Visitors gain an appreciation of not only where their food comes from, but the challenges and determination behind every harvest.
The trail showcases an impressive diversity of farming enterprises.
Along the way, visitors can meet producers growing and crafting everything from organic beef and wine to olives, honey, mead, free-range pork, artisan charcuterie and fresh local produce.
Many businesses welcome guests for tastings, farm tours and conversations about how they produce food sustainably while caring for the landscape.
It’s a rare opportunity to meet the people behind the products and experience a true paddock-to-plate journey.
The Backroads Trail is also about slowing the pace. Visitors can stroll through wetlands rich with birdlife, explore artists’ studios, wander historic sawmills, admire public sculptures or simply pause to soak in the vast Murray plains.
Photographers, birdwatchers, cyclists and nature lovers will all find something to enjoy as the landscape unfolds around every bend.
Accommodation along the trail ranges from luxury rural retreats and heritage homesteads to quirky farm stays, allowing visitors to extend their experience and immerse themselves in country life.
Many hosts proudly showcase local produce, ensuring the region’s flavours continue long after the day’s drive has ended. For those wanting to delve even deeper, The Backroads Trail podcast shares the personal stories of local farmers, Indigenous custodians, artists and community members, bringing another dimension to the journey.
In a world increasingly focused on knowing where our food comes from, The Backroads Trail offers something genuinely authentic.
It connects visitors with the land, the people who work it and the produce they create, while highlighting the innovation, environmental stewardship and community spirit that define the Southern Riverina and northern Victoria.
Whether you’re sampling handmade local delicacies, chatting with a producer at a cellar door, exploring wetlands alive with wildlife or simply taking the scenic route home, every stop tells another chapter of the region’s story. ometimes, the best way to understand a place is simply to take the back roads.
Pacdon
The gateway to the finest organic extra virgin olive oil on the Murray! Visit the farm shop today and explore a world of exquisite flavours or for an unforgettable experience book your spot for an Olive Grove Tour and Pruning Demonstration. 0418 505 659•www.perricootaolives.com
Riverfront accommodation in a 140 year old homestead right on the banks of the Murray near Echuca-Moama.
•Large pool and garden area
•Perfect for family groups and couple getaways
di@brightonthemurray.com.au 0412 262 488 www.brightonthemurray.com.au brigthonthemurray @ brigthonthemurray
Starry nights, luxury accommodation quarters with retractable glass ceilings for stargazing. Near Moama/Mathoura.
•King size beds •Local produce laden breakfast basket • Overlooking the ancient landscape of the Cadell Fault •Bespoke functions mstation1842@gmail.com•0407 093 111 www.moirastation.com.au @ moirastation
Iconic homestead accommodation on the banks of the Murray near Womboota. •Self-catering or restaurant and bar onsite
•Sleeps up to 24 people bookings@perricootastation.com.au 0418 253 764 www.perricootastation.com.au
The Farm Wagon is a quirky farmstay in an historic timber-lined wagon. •Bush setting •Farm walks • Self catering with breakfast provisions included lauren@bundarraberkshires.com.au 0458 532 333 www.airbnb.thefarmwagon.com.au @bundarra_farm_wagon
Free range and regenerative pig, chicken, beef and egg farm. •Farm walks and experiences • Quirky Farmstay Accommodation Please make contact first with Lauren hello@farmingforgood.com.au 0458 532 333 www.farmingforgood.com.au @bundarra_farm Bundarra & Co Butchery selling Bundarra farm produce, including pork, beef, eggs, heritage chicken, charcuterie and smallgoods. Tastings boards available by booking first with Simon 03 5453 1496 or hello@farmingforgood.com.au
