Meet Loise

MEET LOUISE

Hi! I’m Louise FitzRoy, a Walkley Award-winning journalist, founder of From Paddock to Plate, food writer and educator, author, public speaker, local food and sustainability ambassador and proud country girl.

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National From Paddock to Plate Schools Program

The first cross-curriculum teaching resource of its kind in Australia, that includes more than 10 virtual excursions, more than 100 worksheets and teacher manuals and more than 50 recipes for primary and secondary students.

App

DOWNLOAD THE FREE PADDOCK TO PLATE APP

Source fresh and flavoursome ingredients directly from farmers to make delicious recipes.

Read The Book by Louise FitzRoy

Meet Australia’s farmers
Meet Australia’s farmers

Join Louise as she travels through the agricultural heartland of Australia, sharing the knowledge and passion of numerous farmers.

Learn tips for growing your own food
Learn tips for growing your own food

Discover the tips and tricks to a flourishing edible garden thanks to the generous expertise found within these pages.

Cook delicious homemade recipes
Cook delicious homemade recipes

Treat yourself to a smorgasbord of over 170 treasured recipes from the people who know their produce best.

Read The Book

Testimonials

NEWS & EVENTS 

Explore Australia's most innovative farms, uncover local produce in your region, discover the latest foodie fads, share your favourite recipes and keep up to date with the latest news and exciting events. Experience the unique From Paddock to Plate journey right here. 

conch-shell 4th December, 2016

Cayman conch season 

It’s conch season in Cayman. And it doesn’t matter what mode of transport you have; boat, kayak or paddleboard, you can forage for these large edible sea snails if you know where to look.

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the-weekly-times-photo 10th November, 2016

Schools program offers farming focus for kids 

Ask a child where milk comes from and they’re likely to say “cows”, but would know little about the workings of the dairy industry. Ask a child where flour comes from and they might say “wheat” or “corn”, but ask them how it gets from the field to the supermarket shelf and they’d likely come up blank.

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img_0705 21st October, 2016

Dairy cows know which side their bread is buttered 

A mountain of “thrown out” bread is piled in the corner of the recycling factory instead of making its usual route to landfill. The squashed rolls and leftover loaves from bakeries, supermarkets and fast food chains are tipped into the specially designed “do want don’t want” machine, plastic wrapping and all. The end result? Breadcrumbs for the cattle and recycled plastic for garbage bags.

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