Welcome to The Edible Forest, Annette Owen-Mulder and Les Mulder’s organic farm at Wherrol Flat.

Sunset and a storm at The Edible Forest Permaculture Farm
Sunset and a storm

We raise cattle and pigs, grow heritage fruit trees and a large range of vegetables. Annette uses the products of the fruit trees and veggie beds to make fabulous jams and preserves. We sell all of these things at local farmers’ markets.

In permaculture, the edible forest is a low maintenance and highly productive polyculture.  It overproduces compared to monocultures and contains many different ecological niches, which are all occupied by useful species.

Our Edible Forest is a 56ha (140 acre) demonstration permaculture/holistic management farm 10 minutes out of Wingham, NSW. We are building permaculture gardens and housing, as well as raising a variety of animals.

In conjunction with Manning Landcare, we have run a number of field days, around Keyline concepts and permaculture design.

Our aim is to use this web site to document the journey we’re on, learning our new trade and building a sustainable farming enterprise.

Cattle and Landrover at The Edible Forest Permaculture Farm


Recent Facebook Posts

Timeline Photos

Macadamia flowers. . . . . . . #macadamia #flowers #springtime #spring #closeup #shallowdepthoffield #treeflowers #manningvalley #edibleforest #moody

8 likes, 0 comments2 days ago

Timeline Photos

More signs of spring on this hot, hot day… . . . . . #entomarium #monarchbutterfly #peachblossom #macro #closeup #shallowdepthoffield #pentax #butterfly #insect #lepidoptera #lepidopterology #springtime #spring #springflowers #naturephotography #nature #nectarcollector

8 likes, 0 comments5 days ago

Timeline Photos

How many ways do you like your pork and pickes? Come on down to the Bent on Tuesday Farmers Market tomorrow and see just how good your food can be! . . . . . . #wingham #manningvalley #freerangepork #freerange #farmersmarket #pickles #pork #nochemicals #preservativefree #foodporn

3 likes, 0 comments1 week ago

Timeline Photos

Moonrise over the neighbour’s place. Not actually the photo I was looking for, but, as usual, by the time the camera and tripod were in place and the shot set up, the sky had changed completely… Still, not a complete waste of time and much easier to see than the predawn moon . . . #moonlight #moonrise #zeiss #zeisslens #manningvalley #longexposure #tripod #nightscape #clouds #pentax #nighttime #landscape #landscapephotography #stars #lowlightphotography

4 likes, 0 comments2 weeks ago

Timeline Photos

One of our long time favourite recipes. Kung Po Pork (also works amazingly well with chicken or beef) Buy our pork @winghamfarmers this Saturday or @bentontuesday any Tuesday morning Kung Po Pork 400g g (1 lb 4 oz) Edible Forest pork stir fry strips, cut into small cubes, 2 teaspoons cornflour 1 tablespoons shao hsing wine 2 tablespoons peanut oil 3 dried Kkashmiri chillies (or any other if you can’t get Kashmiri) 5 cm piece ginger, julienned 1 tablespoon brown sugar 100g roasted peanuts 2 tablespoons light soy sauce 1 tablespoon Chinese black vinegar Pinch Sechuan salt and pepper (1/2 teaspoon salt and 1 teaspoon Sechuan peppercorns) Combine pork with cornflour and shao hsing wine in a bowl. Cover and leave to marinate for 1 hour. Add 1/2 teaspoon of salt and 1 teaspoon of Sechuan peppercorns to a small dry pan. Heat over a moderate flame until fragrant. Use a mortar and pestle to grind into a fine powder. Set aside Place oil and chillies in a cold wok and turn heat to low. Cook until..

12 likes, 0 comments3 weeks ago

Wingham Farmers' Market

Roast pork. Yum!

1 likes, 0 comments3 weeks ago

Photos from The Edible Forest's post

Signs of spring abound. Now all we need is some rain… #spring #flowers #roses #rose #iris #irises #peachblossom #buddhastatue #orchids #orchid #zeiss #zeisslens #pentax #blooms #blooming #bloomingmarvellous #shallowdepthoffield #wideaperture #springtime #springflowers @ The Edible Forest

35 likes, 0 comments3 weeks ago

Timeline Photos

Making beautiful looking dumplings is an art that obviously has passed us by. Luckily they don’t need to look great in order to taste fantastic. When you make these, it’s a whole bunch of fun to do it with some friends around the kitchen bench and a bottle of wine. Pork and Garlic Chive Pot Sticker Dumplings Ingredients • 6 cups plain flour • 2 cups water • ¼ cup oil (plus more for cooking • 500g lbs Edible Forest pork mince • 1 egg • 7 cups garlic chives chives, chopped finely • 3 tablespoons sesame oil • ¼ cup soy sauce • ½ tsp salt (or to taste) Method 1. Put the flour into a mixing bowl. Slowly add the water to the flour, mixing constantly, then knead into a smooth dough. This should take about 10 minutes. Cover with a damp cloth and let it rest for one hour. 2. While the dough is resting, make the filling. Add the oil to a small pot over medium high heat. Heat the oil for about 7 minutes and allow it to cool. This process of heating the oil brings out a nuttier..

2 likes, 3 comments4 weeks ago

Timeline Photos

Spring is desperately trying to sprung. Already, it’s only August… Shanghai peach in bloom. Early? Maybe, maybe not… . . . #spring #peachblossom #polariser #polarizer #polarizingfilter #polarisingfilter #closeup #closeupphotography #bees #thebeez #pentax #zeiss #zeisslens #zeiss135mm #pollinators #pollination #climatechange

8 likes, 2 comments1 month ago

Timeline Photos

Predawn + crescent moon Living a farm for six years, it can sometimes be a little difficult to find inspiration for photography. With an ironclad routine, seeing the same things day in, day out, I can just stop actually seeing my surroundings. Then last week I got up extra early one morning to feed the pigs, looked outside and went “oh wow”, grabbed the camera and tripod, raced outside to get the shot in minute or two it was going to be be there, set up, got some shots and looked at them on the camera, cursed “what a bloody waste of time”. Finally transferred everything to the computer today and went “oh wow” again. Sometimes you can get lucky. . . . #manningvalley #dawn #predawn #lowlightphotography #nophotoshop #nofilter #pentax #tamron

17 likes, 1 comments1 month ago

Latest News

  • In the Wingham Chronicle

    December 21, 2016

    We had a lovely article written about us in the local paper, the Wingham Chronicle: Christmas leftover recipe Pytt i panna – or translated from Swedish “small pieces in a pan.” This is one of Les’ favourites.  He used to hate leftovers but now he asks for them. Dice potatoes into small cubes, fry until… Continue Reading →

    This month’s Wingham Farmers’ Market feature producers are Les Mulder and Annette Owen-Mulder of The Edible Forest. Les and Annette have a 140 acre property at Wherrol Flat which they manage sustainably using principles from permaculture and others such as holistic management. This year for the first time, savvy locals will be enjoying Les and Annette’s ham on Christmas day, as their pork products have been a new enterprise in 2016. Their free range, pasture raised pork stands out for both flavour and texture. The meat is darker and moister and has great intramuscular fat layers. What this means is that you can slow cook it without it drying out. It doesn’t even look like shop bought pork. They do a range of cuts, including Christmas ham and everyone’s favourite, bacon. Les and Annette believe that the difference is raising them as ethically as they possibly can, for their whole life. ”They have sun, trees, wallows, grass, covering, plenty of food - everything they need to be a pig” says Annette. The pigs are fed on whey from Comboyne Culture cheese; veggie scraps from their garden, Granty’s and Town Head; and pig nuts from the produce store. Les and Annette also go the extra mile to ensure the pigs have no stress. This includes driving them themselves to Frederickton abattoir in a trailer loaded with pig food. They chose this abattoir because handling of the pigs there is the most humane they’ve seen. They have a Wessex saddleback boar, “as placid as all get out”; and four breeding sows. There is Brunhilda, a Berkshire x large white; Esmerelda and Bludwin, Wessex Saddleback x large white x Berkshire; and Ladybird, a Duroc. They allocate the pigs different areas. They move about every few months - once they’ve bred they need to stay put until the piglets have weaned, which is about three months. Any time from six months they are driven to the abattoir. Annette also has her preserves available including jams, pickles, chutney, relish; all made with chemical free local and home grown fruit and veg, “and love - the essential ingredient” adds Annette. They are the perfect accompaniment for the pork!
  • Heritage Fruit Workshops

    July 5, 2014

    On Saturday the 5th July and Sunday the 6th, Pete the Permie, in conjunction with Manning Landcare ran a series of Heritage fruit workshops at our farm. Topics covered were: Winter vs summer pruning Espaliers Natural tree management How to set up an orchard, collection or edible food forest, Bio-dynamic & organic management Site design… Continue Reading →

  • We’ve been published!

    June 20, 2014

    The July/August 2014 edition of Good Organic Gardening Magazine has a 4 page spread on us and The Edible Forest. Go down to your newsagent and get a copy right now! If you’re one of our overseas mates , you can find the text and photos at: http://www.completehome.com.au/be-inspired/tips-and-trends/expert-advice-planting-an-edible-forest Thanks to Diane Norris for the opportunity… Continue Reading →