Wandilla Produce

31/05/2026

Sundays are for quite mornings, market meanderings and long lunches and BBQ's. Still managing to get BBQ's in this weather which is a gift!
Our butchers are very busy creating a new range of sausages. We can't wait to share them with you.

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29/05/2026

Slow Saturday mornings in Gippsland, gumboots on and why the chicken crossed the road jokes. Never gets old.

26/05/2026

Thank you to all those made it to one of our events, we hope you enjoyed it!
Prahran Markets Eat it up events were ones not to be missed.

Now for the drum roll… the winner of the 30cm pre-seasoned cast iron pan - valued at $350 ….
Watch on! And if the winner will kindly DM us when you can pop in to pick up your awesome prize! 🏆

25/05/2026

Most people have heard of Wagyu. Fewer have heard of Akaushi.
It's the breed behind the marbling you're looking at, raised on our very own farm, on South Gippsland pasture, grass-fed and finished year-round. No grain. No shortcuts. The fat distribution you get from that combination is genuinely different, and once you cook it, you'll know why.

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23/05/2026

23/05/2026

We’re so sorry!

For those of you that missed out on tickets to our Wine and Wagyu tasting today. We are totally sold out. Watch this space for upcoming tasting events in store soon.
For those of you who were lucky enough to snag tix? It was our pleasure hosting you today in what was an intimate tasting and we hope you enjoyed it as much as we did.

Please let us know what you thought and feel free to slide in to our DMs for a chat or if you have any further questions.

From our paddock to your plate. We’re honoured to share a table with you.

16/05/2026

Not all Wagyu is created equal.

Our Akaushi Wagyu is a rare breed raised on our family-run farm in Gippsland, where cattle are grass-fed and slow grown in a landscape that’s been producing quality beef for generations.

While Wagyu is often known for its rich marbling and indulgent reputation, Akaushi offers something a little different.
The flavour is balanced, clean and deeply satisfying, with beautiful marbling that enhances the meat rather than overpowering it.

It’s the kind of beef our customers are choosing not just for special occasions, but for their weekly shop.

Why?
• Farm-direct meat you can trace back to the paddock
• Raised with care on a family-run Gippsland farm
• Grass-fed, slow grown for flavour
• A rare Wagyu breed known for balanced marbling and depth of taste

It delivers the richness people love about Wagyu, but in a way that feels more everyday, more versatile, and more approachable.

Which is exactly why so many of our customers are now reaching for Akaushi Wagyu as their primary beef choice.
Once you cook it, the difference is hard to ignore.

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15/05/2026

Pause for a second.
Four flowers. Austria-built. Boston-backed. Leongatha North.
Wandilla was the first farm in Australia to install a SmartFlower, and we now have four of them across the property, quietly tracking the sun from first light to last.

Paired with panels in the calving shed, everything runs off-grid. Farm transport. Electric equipment. Through rain, hail, and whatever South Gippsland decides to throw next.

More coming as the accommodation takes shape.
Watch this space.

It's also such a pretty piece of engineering. Don't you think?

Photos: & .photo

13/05/2026

EAT IT UP - PRAHRAN MARKETS
From the Paddock
In-store event.

Register for Free tickets for the ultimate Wandilla Gippsland experience with Mark Chapman, Head Butcher. Mark will take you through the best cuts of our Akaushi Wagyu and how to get the juiciest steak from a cast-iron cook.

Enjoy samples of Akaushi Wagyu and Wandilla's own Pinot Noir, Mencia and the Silver Award-Winning Riesling. Receive 10% off any purchases in store on the day.

All attendees go into the draw to WIN a 30cm Crumble
Pre-Seasoned Cast Iron Pan - valued at $349.00

Make sure to register for your free ticket, each session is capped at 12 attendees only.

Link in Bio.

12/05/2026

Harry plays trumpet at the cows.

The cows are divided.

He's also up before the rooster - which, if you've met a teenage boy, sounds made up. By breakfast he's pruned a row of vines, driven the tractor, and helped his grandfather Robert with whatever needed doing.

Afternoons, he's back on the water.

Four generations deep. They breed them different down here.

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