Many coastal residents may not be aware of the delightful offerings just up the hill in Robertson, a charming township on the edge of the Southern Highlands. For day-trippers from the Illawarra and South Coast, Robertson is a treasure trove of experiences, particularly the unique and multifaceted Moonacres. This enterprise encompasses a regenerative fruit and vegetable farm, a successful bakery and café, and a cooking school, both in the heart of "Robbo," plus a satellite café called Hearth situated next to Ngununggula, Southern Highlands Regional Gallery in Bowral.

As someone who is passionate about cooking and nutrition, I've attended several classes at the Moonacres cooking school. My most recent experience was a session on Japanese home cooking led by Emiko Davies, an Australian/Japanese/Italian chef and food author. Alongside 20 fellow enthusiasts, I delved into the intricacies of Japanese home cooking, from preparation to cooking to enjoying our culinary creations. Whether you're a hands-on participant or prefer to observe with a glass of wine, Moonacres offers a personalised and engaging experience.

Moonacres cooking school continuously curates inspirational classes and guest chef sessions to keep things exciting. Popular offerings include sourdough breadmaking and various cultural cooking classes, such as the recent Mexican class and the upcoming Vietnamese class (which I can't wait to attend). The Guest Chef experiences are also a highlight, where chefs share their stories and culinary motivations.

Ange Clarke, the school manager, emphasises the school's mission: “Our school is about empowering individuals with the awareness about where their food comes from, and how to approach cooking, as well as the understanding and tools needed to foster sustainable living, improve their health and well-being.”

The school's philosophy is straightforward: To raise awareness about food origins, educate about the SLOW food movement, and promote cooking with organic, locally-grown, seasonal, high-quality produce with zero waste – all in a relaxed, informal setting. 

For those unfamiliar, SLOW stands for Seasonal, Local, Organic and Whole. The movement prioritises food quality over quantity, aims to preserve local food cultures and traditions, and counters the rise of fast-food culture, aligning perfectly with Moonacres Farm's principles. Owner Phil Lavers describes his approach as, “working with nature, not against it.”

Phil's journey began in Tokyo, where he worked as a financial trader. Inspired by an experience involving the incredible taste of organic mandarins, he decided to return to Australia with his family to start an organic farm on 140 acres of rich red basalt soil. Committed to sustainable farming practices, Phil and Lisa Lavers have created a farm that produces flavourful fruits and vegetables, surprising many visitors to their cafés and school.

Moonacres produce is renowned for its taste and quality, earning accolades and becoming a favourite among top Sydney chefs and regional favourites alike. Restaurants such as Don Peppino’s, Lankan Filling Station, Fred’s, Ragazzi, Poly, Moxhe, Firedoor, and Clove Lane, as well as Babyface Kitchen in Wollongong and The Press Shop in Bowral, are just some of the establishments that prize Moonacres' produce.

To explore upcoming cooking school courses and make bookings, visit the Moonacres’ website.