I’m Katrina Sparke, and why I do what I do has become part of the lovely story of how Redleaf Farm came to be.
I grew up with a love of fine food and a keen interest in nutrition. After working as a designer and restaurateur, I wanted to understand more about where food comes from. With a young family I was very keen to give them the best, real, unprocessed and unadulterated food possible. Redleaf Farm developed from there.
I wanted to be able to provide firstly for my family, but I soon realised that what I was producing was good, and so our farming operations grew.
“You are what you eat” has driven my passion for producing magnificent food by taking the adage a step further back… “You are what your food eats”.
Redleaf Farm is now best-known for organic free-range suckling pork, and has an envious client list of some of the country’s top chefs.
We are the proud winners of 2017 delicious Producer of the Year for NSW for our uncommonly tasty lamb!