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Brookfarm milestone

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After some 15 years in the food trade, both Pam and Martin Brook have earned the right to celebrate at Brookfarm. And what better way to do it than a lunch at Fins Restaurant with superstar chef Steven Snow, and guest chef Clayton Donovan. Guests enjoyed the combination of Clayton’s native bush tucker along with Snowy’s local and sustainable, sumptuous seafood. All five courses were prepared using Brookfarm’s wonderful Macadamia Nut oil.

Dive into life on the Coast

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