AT THE FOOTHILLS of the Hunter Valley’s Watagan Mountains in New South Wales is the lovingly-tended-to Little Hill Farm. Its custodians, Simon Carroll and Kelly Eaton, have spent the past 10 years transforming the “blank canvas” of their 32 hectares into a thriving operation raising clean, chemical-free pastured poultry. The duo sells their product to some of the region’s finest eateries, including Muse Restaurant, Bistro Molines and EXP. Restaurant, along with Sean’s in Sydney. “We feel very supported by the community,” says Kelly, 41. “And that’s been essential to the success of our business.”
While Kelly and Simon have always had a passion for organic food and even managed to raise pigs and meat birds
