Eat for the Earth: A Farm-to-Plate Experience at Zestiny Farm
Celebrating Climate Action Week Sydney
Step beyond the panel discussions and into the paddock.
Join us for a fully carbon-neutral food and agriculture immersion designed exclusively for Climate Action Week Sydney. Departing from the Sydney CBD aboard a private electric bus, you’ll journey to the breathtaking Central Coast hinterland for a hands-on experience that connects climate action directly to the soil and your plate.
Hosted by Zestiny Farm co-founder Creel Price (Founder of Greenhouse, Australia’s largest climate action hub) and acclaimed vegan chef Elijah Attard, this is more than a farm tour. It’s a practical, inspiring and delicious exploration of how regenerative agriculture and conscious cooking can reshape our climate future.
YOUR SIX-PART CLIMATE AND FOOD JOURNEY
1. Transport - From City to Soil
Meet at Greenhouse (180 George Street, Sydney CBD) and connect with fellow climate-conscious food lovers before boarding our electric bus.
During the scenic one-hour journey north, Elijah will share stories from his experience as a chef and forager — exploring the intersection of hospitality, ingredients and sustainability.
Five hours later, you’ll return with new friendships, new skills and a renewed sense of possibility.
2. Farm Talk - Regeneration in Action
At Zestiny Farm, Creel will share the story behind the transformation of a 50-acre property into a certified organic and regenerative enterprise.
You’ll learn:
How nutrient-dense farming supports climate resilience
The link between soil health and human health
The seven habits of a high-nutrient diet
Lessons from the five-year journey from monoculture to regeneration
This is climate action grounded in real soil, not theory.
3. Tour- Behind the Scenes of a Living System
Explore a thriving certified organic farm producing more than 40 vegetables and 20 fruits.
You’ll experience:
The citrus groves and seasonal fruit orchards
Regenerative vegetable production and natural weed management
Aquaponics systems in action
Seedling nurseries where each crop begins
Compost, worm farms and our special worm tea brew
Tractors, tools and farm infrastructure
400 pasture-raised hens in mobile caravans
Nutella the Tamworth pig, plus goats and alpacas
Our legendary strawberry patch - so flavourful they command triple the typical market price (if in season)
This is agriculture as a living ecosystem.
4. Pick - Harvest Your Ingredients
Along the way, you’ll hand-pick seasonal produce straight from the field - ingredients you’ll soon transform in your cooking session.
Few experiences reconnect you to food quite like harvesting it yourself.
5. Cook - Planet-Saving Cuisine
Next to our picturesque lemon grove in our off grid electrified camp kitchen, Elijah will guide you through an interactive cooking masterclass focused on creating flavour-packed, planet-positive dishes.
You’ll learn:
Two versatile, easy-to-replicate recipes
Techniques for elevating plant-based cooking
Insights into building the ultimate climate-friendly veggie burger
Tips adaptable for different tastes and dietary needs
Expect energy, creativity and hands-on fun.
6. Lunch- A Long Table Celebration
Sit down together to enjoy the meal you’ve created - a shared long-table feast celebrating regenerative food and climate action.
Non-alcoholic drinks included.
BYO alcoholic beverage if desired.
EVENT DETAILS
Date: Saturday 14 March 2026
Pick-Up: 9:45am for strict 10:00 am departure from 180 George Street, Sydney CBD
Return: 3:15pm to 180 George Street, Sydney CBD
Destination: Zestiny Farm | 138 George Downes Drive, Central Mangrove NSW
Who It’s For:
Anyone passionate about food, farming and climate action.
Participants should be comfortable walking approximately 1km on uneven ground.
If you have accessibility needs, please contact us at [email protected] — we’ll do our best to assist.
If you can’t join us for Climate Action Week – sign up to the Zestiny Farm Newsletter and we will let you know about future experiences https://zestinyfarm.com
YOUR HOSTS
Creel Price
Creel is the co-founder of Zestiny Farm, where he and his wife Tania, alongside a deeply committed team, have transformed a beautiful property on the Central Coast into a thriving certified organic and regenerative farm. What was once simply land is now living proof that food systems can restore soil, biodiversity and community.
Creel’s journey to farming began in entrepreneurship. A founder from an early age, he launched ten businesses before finishing high school and two more while at university. At 25, he co-founded Blueprint Management Group with $5,000 and grew it to over 1,000 employees before exiting a decade later.
He went on to co-found Investible, now Australia’s most active seed-stage venture capital firm and home to the country’s first dedicated Climate Tech Fund. He also founded Greenhouse, Australia’s largest climate action hub, created to accelerate climate solutions through collaboration and innovation.
Across his career, Creel has invested in more than 200 early-stage technology companies, authored a bestselling business book, and worked alongside Sir Richard Branson supporting entrepreneurs in developing economies. Sir Richard later described him as “the living, breathing definition of an entrepreneur.”
Today, Creel’s focus has returned to something more elemental: soil, food, and regeneration. At Zestiny Farm, he brings together entrepreneurship and ecology -demonstrating that climate solutions are not abstract ideas, but practical, grounded and delicious.
Chef Elijah Attard
Elijah’s culinary journey began in the coastal town of Shellharbour, where his curiosity for food led him into the fine-dining world at Caveau. There, he immersed himself in technique, professionalism and the art of foraging wild ingredients.
Driven to refine his craft, he staged across some of Australia’s most respected kitchens, including Bentley Restaurant & Bar, Paperbark, Eschalot, Gauge and Urbane, before joining Yellow in Potts Point, the two-hatted vegan fine diner, in 2018. It was here that Elijah honed his philosophy: vegetables are not substitutes, they are the main event.
Vegan since 2015, Elijah has dedicated his career to elevating plant-based cuisine into an expressive, refined, and emotionally resonant experience. After finishing as Sous Chef at Yellow in 2022, he launched a series of acclaimed vegan pop-ups across Sydney and Melbourne, celebrating unique, often overlooked ingredients and creating immersive dining moments.
This evolved into Roots Dining, an intimate degustation experience pairing thoughtful plant-based dishes with curated alcoholic and non-alcoholic cocktails. What began as a six-seat, nine-course pop-up became a bold chef’s table experience within the Emerald Room Cabaret Restaurant, blending vegan fine dining with live performance.
In 2024, Elijah transitioned into restaurant management studies while launching Roots Hospitality Consultancy, supporting venues with menu development, operational refinement and creative direction. In 2025, he stepped into media as host of An Told, a platform exploring grit and determination within hospitality.
At heart, Elijah is driven by one belief - food can move people. It can shift perspectives, spark conversations, and reconnect us to the land.