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The farm was established in 2012 to grow Japanese ingredients for Wasabi Restaurant and Bar. In 2015, we extended the number of garden beds to incorporate herbs and vegetables for use in The Cooking School Noosa and Ibento Boutique Event Space.

At Honeysuckle Hill we gravity irrigate with water from our natural spring. We compost the vegetable peelings and off cuts from the restaurant and cooking school, using the Bokashi method, which retains all nutrients, organic material and microbes.

The current menus in all the Wasasbi Group venues are designed to showcase our farm produce as it comes into season, other regional produce and the amazing seafood from the local fishing fleet that day.