BURNSIDE ORGANIC FARM

When you first arrive at Jamie and Lara McCall’s 15-hectare organic and biodynamic farm and vineyard in Western Australia’s Margaret River (burnsideorganicfarm.com.au), you’re greeted with a list of things to do. Help yourself to anything in the garden. Got little kids? The chooks always appreciate visitors throwing them a handful of silverbeet. Up early? Lara loves company as she heads out for the day to feed the pigs and oversee anything else that needs doing around the farm. And she’s just a text message away when you’re ready for a tasting of the property’s homegrown capers or biodynamic wines.

The idea of opening the farm – which runs cattle, pigs and sheep, as well as commercial crops of capers, avocados and other veggies – is twofold. “We simply want people to have the best time,” says Lara, who loves the idea of guests pottering around and seeing the way a working farm operates. But she also hopes the experience inspires people to grow a bit of their own food at home. “Obviously most people don’t have a farm but we can encourage them to start a small garden. We like people to see that it’s actually not that hard to grow a bit of lettuce and, yes, you could do it at your place.”

What you probably can’t replicate is the country hospitality of the McCall’s four guest suites, each with a full kitchen, deep soaking tub and open fire. “You can spend the day exploring the Margaret River wineries then head back here and settle into your own cosy space. It has everything you want when you go away.”