Adam Humphris works a 9,500-tree macadamia farm in northern New South Wales with his brother Brock, sister-in-law Ness and parents Brad and Judy. The farm is surrounded by Emigrant Creek, 1,800 rainforest trees and is home to an abundance of wildlife, including a resident platypus population.
Adam, Brock and Brad spent more than six months researching the industry, talking to growers and searching for the right macadamia property before purchasing their farm in 2012 and diving head-first into their 18-year plan to rejuvenate the orchard. Australian macadamia growers come from a fascinating array of backgrounds and former careers, and the Humphris family is no exception, with Adam and Brock selling their retail sporting goods business to buy their macadamia farm.
Australian macadamia growers love to re-use and recycle, and one of the Humphris family’s first tasks when they bought their orchard was to trim back heavy tree limbs so that light could reach the orchard floor, enabling grass to grow around the trees. They then chipped up the removed branches very finely to create compost for their macadamia trees. “It’s like gold and it’s not costing us anything but sweat,” says Adam.
Fun fact: originally a daffodil farm, the property was previously owned by Aussie chef Peter Russell-Clarke, who replaced the daffodils with lychees!