Watch our story
The family dream
In 1989, our family's dream of leaving Melbourne for a life in the hinterland of Byron Bay began to take shape. We purchased what we believed was a pristine dairy farm, only to discover on our first visit that the land had been severely eroded and overrun with weeds.
What seemed like a setback soon became the beginning of a journey to restore the farm and bring it back to life.
Regenerative Macadamia Farming
Determined to farm with purpose, we planted more than 4,000 macadamia trees and began restoring the land through regenerative practices.
Today, our farm remains at the heart of that commitment, serving as a living research and testing ground where we continue to innovate, share knowledge, and inspire others to farm in harmony with nature.
Explore our Regeneration Journey here.
Rainforest Restoration
While clearing the land, we discovered a small patch of untouched rainforest, sparking a lifelong mission to help regenerate the Big Scrub, once Australia's largest subtropical rainforest.
Since then, we've planted more than 45,000 native trees, helping to restore the Big Scrub and create a thriving ecosystem on our farm.
We continue to expand the rainforest year after year, installing wildlife boxes and monitoring the return of native species as the landscape comes back to life.
Product Development in the Family Kitchen
In the family kitchen, Mum (Pam) spent countless hours experimenting with macadamia recipes, from mayonnaise to tartare sauce, before creating our very first Toasted and Natural Macadamia Mueslis.
Her passion for nutritious, wholesome food was inspired by Pam’s father Mick Hull - an early pioneer of downhill skiing in the Victorian Alps, who understood the importance of natural foods to fuel an active lifestyle.
Today, we have expanded our range across muesli, granola, porridge and snacks. Each recipe is still developed in the family kitchen, with Jess Brook now leading product development.
From Local Farmers Markets to Across the World
In 2000, Pam and Martin, with sons Will and Eddie in tow, sold their very first Brookfarm products at the Bangalow Markets. What began as a family venture quickly gained a loyal following.
Today, our products are stocked across Australia and enjoyed in more than 16 countries, including China, Japan, Korea, New Zealand and the USA. While we've grown far beyond those early market days, we're still driven by the same passion for creating exceptional natural foods produced locally in our Northern Rivers bakehouse.
Find all our local and international stockist here.
A Generational Australian Family Business
Brookfarm remains proudly family-owned, now led by our eldest son, Will Brook. Today, his own children are growing up beneath the macadamia trees, just as he and his brother Eddie did decades ago.
The next generation is helping shape Brookfarm's future. Will's wife, Jess Brook, has taken over product development from Pam, continuing the family tradition of creating and testing every new recipe in the family kitchen.
Pam and Martin remain deeply involved in the business and the community. Pam is the driving force behind Coolamon Community, a charity supporting First Nations mothers, while Martin is a passionate advocate for regenerative farming and serves on the board of the Big Scrub Rainforest Conservancy.
Our second Son Eddie runs the other family business on the farm Cape Byron Distillery. Click here to book a tour of the family’s rainforest with a glass of Brookie’s Gin in hand.
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Brothers Will & Eddie, 1992
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Will & Jess’s Kids Eva & Noah, 2021
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Noah, Cassius, Pam & Martin, 2026
