The Farmer’s Son | Gourmand and Gourmet

The Farmer’s Son

  • Food & Booze


For those of you who work in inner city Brisbane and have the best of lunchtime intentions, help has arrived in the form of ‘The Farmer’s Son’, Brisbane’s first 100% organic food delivery service. Co-founders Tate and SJ Culley have combined their love of cycling and healthy eating to cut out the supermarket middle man, the struggle of finding healthy organic takeaway food, and the painful process of lining up. For those of you who tend to dine ‘Al Desko’ – the modern term for busy workers whose meals are consumed by the glow of their computer screens – it may just be the perfect solution. All food offered is gluten-free and vegetarian, with the majority of dishes using all vegan ingredients. Herbs and veggies are sourced from the owner’s own garden as well as local farms, creating healthy and tasty concoctions such as Moroccan quinoa salad with sultanas, sweet potato and lentil patties, and kale and roast veggie salad. Sweet treats include creations like vegan double-choc cookies, sesame balls, and coconut and walnut muffins. They also offer smoothies with doses of super-foods such as maca powder and spirulina, as well as cold-pressed juices made from the freshest of vegetables. Everything about the business is sustainable and designed with an eco-friendly approach, from the glass jars the cold-pressed juices are served in, to their green powered website, the pedal power delivery on Danish cargo bikes, and their composting of food scraps. Even the packaging is made from plant-based biodegradable and compostable materials. The Farmer’s Son is available on Thursdays and currently services the Brisbane CBD, South Bank, West End, Fortitude Valley, New Farm, Newstead and Teneriffe. To make an order, simply check out the weekly menu online each Friday and place your order by midday Tuesday to receive a wholesome lunch box come Thursday. Orders come with at $50 minimum, so grab a group of colleagues and enjoy a nourishing, guilt-free Thursday lunch without having to leave the office.   Words by Jess Bell