The culinary experience at Callubri Station is deeply rooted in the rhythm of the land and the passion of the people who live on it. Our menus showcase the very best of our seasonal homegrown ingredients grown using organic principles in our market garden and hydroponics.
We proudly serve our own grass-fed Merino lamb alongside local beef, pork, yabbies and kangaroo. Furthermore, to complement our own products we partner with some incredibly talented local farms producing the very best in their industry.
Support local is not just our mantra, it’s how we live. We proudly use Little Big Dairy Milk, Cream and Butter, Mumblepeg Orange Juice and Hamilton’s Pride Eggs.
Your hosts, Angie and Michael Armstrong share a passion for inspiring guests through an authentic paddock to plate dining experience.
Raised on a small family farm in the Yarra Valley in Melbourne, Angie has grown up surrounded by inspirational food. Now with more than 15 years as a caterer, it is safe to say that serving mouth watering food has become more than a passion project! Angie crafts dishes that convey a warm hospitality and her passion for bold flavours. Indulge in our paddock to plate, all-inclusive dining experiences that showcase the homestead’s seasonal, organic produce alongside world-class local beverages.
As a fourth-generation custodian of the property, Michael’s dedication to the land and fervent love of farming is clear. His understanding of the land he was born and raised on provides guests with an invaluable insight into family farming and food production on a dryland property.
Together, their commitment to sustainable food and farming delivers guests an exceptional culinary experience.
