Brad Simpson from Acre Farm and Eatery

One of the largest urban agricultural projects in Australia.

Video by Buffet

Perched above the former Burwood Brickworks just out of Melbourne CBD. Executive chef, Brad Simpson serves produce grown 5 metres from the kitchen.

Situated on the former Burwood Brickworks site, the impressive restaurant is surrounded by sprawling gardens and a café set within the large high-intensity glasshouse – all set on 2500sqm of productive urban agricultural space punctuated by a quail coop, worm farms, a weddings and events space, tours, workshops, cooking classes, community volunteer opportunities and more.

The cafe will be located inside an enormous glasshouse with 450 square metres of vertical gardens in which about 11,000 seedlings have been planted (mainly high-yield greens and soft herbs). Inside, the kitchen is behind glass walls too, giving diners a view of the chefs cooking the ingredients harvested from the rooftop. Adjacent to the cafe is a farmhouse-style restaurant with large windows looking out over the Dandenong Ranges.

Head Chef Brad Simpson – At the age of 17 left school to pursue a career as a chef. After working in some of New Zealands best restaurants (Icon & Citron) made the move to Melbourne. Since landing a job with Michael Lambie at Taxi dining room in 2004, has worked his way through the ranks from Taxis Sous chef to the Head chef at South Melbourne’s Lamaros and more recently Head chef at The Smith in Prahran. A finalist in The Age Good food guides young chef of the year 2011, 2012 & 2013.

"Nothing flashy – just simple food and beautiful ingredients."

Brad Simpson

“Acre will aim to engage, educate and inspire people to talk about sustainability. We offer unique experiences such as guided tours, chefs’ tables, meet-the-maker tastings, twilight gardening, produce markets and kids programs to learn where food comes from,” adds general manager Nick Peters.

"I believe in cooking with minimal wastage and use everything that comes into my kitchen"

Brad Simpson

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Acre aims to source all of the greens, herbs, flowers and the bulk of the veggies used in the restaurant from their farm. Any fruit and veg that will be supplemented will come from farms and friends who practice nature-based farming techniques. All of the seafood and animal-based proteins are sourced from a mix of carbon-neutral and ethically sources producers and suppliers.

Water use............. Eswood

Brad Simpson

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