From their beginnings as egg farmers at local markets, Woodland Valley Farm has grown into an award-winning business producing premium pasta, sauces, ready meals, custards, and mayonnaise. Jody and Fabian’s passion for sustainability and innovation has taken them from selling eggs under a marquee to running their own thriving shop and kitchen.

Most recently, Woodland Valley Farm celebrated triple gold at the Tweed Business Excellence Awards, winning in Excellence in Agriculture and Primary Production, Small Business, and Manufacturing. These accolades recognise not only their quality products, but also their regenerative farming practices, which include rotational grazing of cattle, chickens, and ducks, alongside native riparian restoration to improve soil health and sequester carbon.

What began as a way to use second-grade eggs has evolved into a full gourmet range. Their signature fresh egg pasta contains an impressive 33% regeneratively-farmed eggs, delivering both high protein and exceptional flavour. Alongside fresh pasta, they now produce slow-dried durum semolina pasta, five varieties of sauces (including bolognese, creamy mushroom, basilico, zucca and venison ragout, and a growing collection of ready meals such as lasagne and cannelloni. For those with a sweet tooth, their custards have also won acclaim, with the chocolate custard named Grand Champion at the Queensland Dairy Awards.

After the 2022 floods destroyed their on-farm kitchen, the couple opened a shop in Murwillumbah, now operating six days a week from early morning until evening. The shop not only provides take-home meals but also offers hot pasta lunches and dinners.

Woodland Valley Farm’s story is one of resilience, adaptability, and community connection. From humble beginnings in small markets to national recognition, their journey reflects a deep commitment to regenerative farming, sustainable food production, and creating nourishing meals for their customers.