Yintarini Farm has brought together Daniella from Daniella Hogarth Wellness and Energy and Julie from SBA’s Kitchen in the next instalment of a Year of Living Sustainably, a series of workshops being held throughout 2026. Each workshop in this series is created to help equip you with the skills, and the confidence, to begin or grow your pursuit of a more resilient lifestyle.
Yintarini Farm is a small family farm in located on Gunaikurnai Country in Gippsland. Inspired by the permaculture ethics of People Care, Earth Care and Fair Share, we are at the beginning of our journey of learning how to live and farm in ways that nurture healthy relationships between people, animals, land and food. Along the way we are discovering new skills, questioning old assumptions, making mistakes and adapting as we go. Through these gatherings, we hope to create a space where people can share knowledge, learn from one another and explore what a more connected and regenerative way of living might look like in practice.
On the day, after a warm welcome from our host, Lucy, Daniella will lead an inspiring and informative session, bringing both practical skill sharing and conscious conversation, as she demonstrates the process of butchering both a rooster and rabbit at home.
Daniella’s approach uses as much of the animal as possible, resulting in minimal waste. She works with the whole process from life to nourishment, including preparing meat for food, using hides and pelts for traditional craft, and creating ceremonial instruments such as deerskin frame drums and rattles used in meditation, song, ceremony, and healing work.
After being inspired by Daniella’s knowledge and skill, take a short break before moving into the kitchen with Julie, where you will learn new skills and discover new recipes while working together to prepare a meal showcasing rooster and rabbit, and where possible, campfire cooking (weather permitting).
Julie was brought up in an environment where they grew what they ate and they ate what they grew, they hunted, they gathered, they preserved, they baked, and all meals were cooked from scratch! Toward the end of a career in corporate life, she had been growing a dream to run hands-on “Knowledge Sharing (cooking) Sessions”, where small groups would be encouraged to “Learn, Cook, Eat & Relax”. Julie now draws on a lifetime of experience, travels, and her passion for all things food, traveling to communities, where she shares her life-learned skills, stories, recipes, tips and more.
Date: Saturday 1 August 2026
Time: 9:00 am to 4:00 pm
Venue: Yintarini Farm, 166 Cochranes Road, Seaspray, VIC, 3851
Cost: $102.50 per person plus Eventbrite Fee (Cost includes recipes, all ingredients, a hearty lunch and take-homes!)
Bookings: via Eventbrite click here
Max Participants: 8 participants (Only 4 places left!)
Sample Menu
Betweens
Puftaloons with Golden Syrup
Charcuterie Board
Brie/Camembert with Rosemary, Walnuts and Honey
Campfire gluten free damper
Rillettes de lapin
Pâté Grand-Mère (Rabbit & Pork Terrine with Pistachios)
Native Juniper Berry (Boobialla), Salt Bush and Mountain Pepperberry Cured Venison
Lilly Pilly and Native Thyme Jelly
Main
Coq au vin (literally Rooster in red wine!)
Purée de panais (Parsnip Mash)
Choux de Bruxelles rôtis
Salade
Dessert:
Campfire Mug Fruit Dessert served with Gippsland Jersey Sour Cream
(All food will be gluten free)
This is a hands-on cooking session, where you will learn new skills, enjoy delicious food, meet new folk, and have a little fun. At the end of the day, you will leave the farm with recipes for all dishes prepared, a small pot of rillettes, and a portion of leftovers, if any, from the meal enjoyed throughout the day. All of this, and the inspiration to take what you’ve learned, home to your patch and kitchen.
Strictly a small group session, there are only 8 places available, so if you want to come along, we recommend booking early.
On the day:
※ Participants will observe a demonstration of home butchering.
※ Participants will be provided with ingredients, instructions and guidance as they prepare the various delicious dishes on the day.
※ We will enjoy the delicious food prepared as we take breaks throughout the day, and sit, eat, chat and relax.
※ All food will be gluten free.
What you will take home:
※ Notes and recipes for the dishes made on the day.
※ A small pot of rillettes de lapin made on the day.
※ A share of any leftovers from the meal (containers provided).
※ Maybe a new friendship with other’s who attend on the day.
Session Duration:
The session will run for approximately 7 hours.
A little more:
Our farm is an evolving experiment in learning how to live more responsibly and reciprocally with the land that sustains us. We are guided by permaculture principles, and recognise that putting these values into practice is an ongoing process rather than a destination. We do not have all the answers, but we are committed to learning, sharing what works, reflecting on what doesn’t, and inviting others to join us in exploring more regenerative and connected ways of living.’ (Lucy)
Over the last 12 months I have been undertaking a hands on wild butchering apprenticeship, learning traditional and practical skills around ethically dispatching, processing, and utilising a variety of farm and wild animals. My approach is grounded in deep respect for the animal and using as much of the animal as possible with minimal waste. (Daniella)
This is not just a cooking class, but more of a hands-on cooking and knowledge sharing session, where those attending learn and share from my experience, and also Lucy and Daniella’s. I am not a trained chef, just taught and guided by my experiences, and driven by my love of cooking, sharing, and celebrating with food. (Julie)
Health and Safety & Other
※ If you have any dietary restrictions, please contact me prior to booking as I like to make sure that everyone can enjoy the food prepared on the day.
※ Closed toe shoes must be worn on the day.
※ You may wish to bring an apron…
Cancellation and refund policy:
※ Should you wish to cancel your booking prior to 7 days before the event, please contact us to organise a refund, however, Eventbrite fees are not refundable. If you have booked and paid directly with the organisers, rather than through Eventbrite, there will be a $5.00 admin fee deducted from your refund.
※ Bookings cancelled within 7 days of the event are not refundable, you can, however, transfer your booking to another person. Please contact us to make the necessary arrangements. If we are able to fill the space created by your cancellation, you will receive a refund, less fees.
※ Should circumstances arise, we reserve the right to cancel the class or change the date. Should this occur, we will provide the option of a full refund or transfer.
For more information:
📞 0417927657 (Lucy – Yintarini Farm)
💻 http://www.yintarinifarm.au
📞 0416021160 (Julie – SBA’s Kitchen)
