About forage & feast

Forage & Feast is an artisan producer of entertaining condiments. Our business has a commitment to delivering flavour and innovation.

Our products are crafted in small batches in-house at our property in Brown Hill Creek, SA. We bring seasonally inspired and creative flavours to the table to ensure you’re showcasing the best entertaining experience.

We champion the use of local produce. This approach ensures ingredients are at their peak. We never add artificial preservatives, colours or flavours to Forage & Feast products so that your product is full of flavour.

About Kelly Magor

Kelly Magor, the founder of Forage & Feast has had seasonal eating instilled into her from childhood. Experiences on family farms and the simple pleasure of freshly grown produce shape her memories and her philosophy on food today.

Agriculture has always been an influence in Kelly’s life. She’s enjoyed her professional career working with South Australian food and wine producers in marketing and product development roles. In Nov 2012, Forage & Feast was born and now Kelly shares her passion for fresh, local produce through Forage & Feast.

Kelly Magor was the winner of the 2015 SA Young Entrepreneur of the Year, supported by Business SA, was accepted into the 2016 Food SA Ready Set Grow program and was awarded a Business Transformation Grant from the South Australian Government in 2016 to further the growth of the production facility to satisfy National demand. The production facility is due for completion in December 2017.

About the Forage & Feast kitchen

In July 2013 we acquired a derelict property in Brown Hill Creek and have begun the process of rehabilitating the land and continuing its use as an agricultural sanctuary. The wheels are in motion toward the aspiration of creating ‘Australia’s finest integrated food experience’ there. It is an exquisite 155 acre property located 9km from the Adelaide CBD. It showcases views across the city, the creek running throughout the year and five waterfalls to ponder life by.

The farm will be planted with heirloom varieties and stocked with heritage breeds. Guests will be encouraged to explore and pick produce before returning to the beautiful kitchen where they’ll enjoy a cooking and dining experience with an array of chefs, cheesewrights, winemakers and brewers.

You can follow the process of converting Tilleys Hill Farm from ‘Derelict to Delicious’ by clicking here and subscribing with your email address.





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Follow our journey as we convert Tilleys Hill Farm from 'Derelict to Delicious'.

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