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Tim and Cree started developing the One Table Farm cooking school in 2014 when they moved with their children to 100 acres in Cowaramup in the Margaret River Region of south west of Western Australia.  

Cree is a former zoo veterinarian and college member in animal welfare and ethics, who trained in French culinary school in 2013. Tim is a former corporate executive development manager and learned the skills of sourdough 11 years ago after a lifetime of watching his Mum work with sourdough in Yukon Canada. 

The farm, worked using regenerative organic principles, comprises a 1600m2 orchard and a 1600m2 kitchen garden... with over 40 fruit and nut trees, tea and coffee, bush foods and a thriving vegetable patch. Animals of all types are integrated into the farming system and are handled using high welfare, low intervention practices. Sustainability farm tours, sourdough and paddock to plate workshops are run regularly and sourdough is baked throughout the week. Tim and Cree are also experimenting with growing a small amount of their own organic cereal grain. 

It's not just about what we cook, we educate a sustainable farming philosophy. 

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