For Northern Rivers macadamia grower Miles Gillespie, farming is a combination of family tradition, disciplined orchard management and the determination to keep going, whatever the season brings.

Miles and his wife Rhianna are both born-and-bred locals who, aside from a period of city life, have strong connections to the region. Today, they live at Serendipity Farm in Tregeagle, NSW, with their three-year-old daughter Harriet and dog Bingo.

Macadamias have long been part of Miles’s story. His family grew them at Rous from the 1990s until the family farm was sold in the mid-2000s. After reaching several milestones in other business endeavours, Miles decided it was time to return to the industry and purchase a macadamia farm for his own family.

He has now been growing macadamias at Tregeagle since 2014.

Rhythm of the macadamia orchard

Life at Serendipity Farm follows the rhythm of the orchard. Harvest generally runs from March to July, before attention turns to removing limbs and encouraging new fruiting wood. Crop protection takes place from August to January, with mowing and mulching fitted in along the way.

For Miles, consistency is essential.

“Discipline means consistently growing new fruiting wood through our limb-removal program, regardless of what other issues might be surrounding the farm,” he says.

Those issues can be considerable. Wet weather, drought, floods, hailstorms and cyclones all add uncertainty to the commercial challenge of producing a consistent crop.

Miles says the orchard needs to produce at least 1.5 tonnes of quality kernel per hectare to make the investment work and that production must be achieved without overspending.

“It’s challenging,” he says. “The wet weather and natural disasters can make it both fun and depressing, but they make the chase all the sweeter.”

His view of sustainability is similarly practical. A farm must first be financially viable to keep investing in its future, its people and the surrounding environment.

“You need to make a profit, or you can’t implement sustainable practices for either the farm or the local environment,” he explains.

More than a crop

While farm performance is central to the family’s livelihood, Serendipity Farm gives the Gillespies something equally valuable: space to enjoy life together.

“The family loves the farm,” Miles says. “We go for orchard walks, play in the creek, crack macadamias in the shed for snacks and have picnics among the trees.”

Some of Miles’s most memorable moments happen when Rhianna and Harriet surprise him by appearing on the buggy in the middle of the orchard.

“It cheers me up every time, especially when the farm is in chaos.”

Macadamias made for sharing

Miles enjoys his macadamias roasted and salted, preferably nut-in-shell with a saw-cut opening. His favourite way to use them in the kitchen is in a simple salad of oranges, pan-toasted macadamias, spinach and goat’s cheese, finished with olive oil.

He also sees macadamias as naturally suited to social occasions, particularly served as a snack alongside cheese and other grazing foods.

Miles has often given macadamias as gifts, especially to international visitors who may never have tasted them before.

“They’re always well received,” he says. “You know people are going to love them, and there’s a sense of rarity that makes them special.”

He believes it is vital that Australian macadamias retain this premium appeal and that consumers understand the work and risk involved in producing them.

Miles believes that choosing Australian-grown macadamias is also a way to support the people and regional communities behind them.

“Australian macadamia farms provide local jobs in good working environments, with employees paid according to Australian workplace standards and often above award wages,” Miles says. “The price customers pay doesn’t necessarily reflect what farmers receive for growing the crop and taking on the risk. By choosing Australian macadamias, you’re supporting local growers, their workers and the values behind the way we farm.”

Pride in every harvest

For Miles, harvesting a beautiful crop brings a deep sense of accomplishment.

“It’s the reward for seeing the course through,” he says. “It’s very easy to take your foot off the accelerator, so it always puts a smile on your face when there are lots and lots of nuts ready to be picked up.”

And what does he hope people experience when they eat Australian macadamias?

“Wow, that’s delicious—the flavour, the crunch and the feeling of eating something truly premium.”