Graze the afternoon away with a few of Australia’s best chefs at Hinterland Feijoas, Australia’s first certified organic feijoa farm on the Sunshine Coast. With a menu celebrating the tasty uniqueness of the feijoa fruit. Bringing the farm to the table are Clayton Wells (Automata & A1 Canteen, Sydney), Matt Stone (Oakridge, Yarra Valley) and Darren Robertson (Three Blue Ducks & The Farm) who all share the philosophy of preparing fresh, sustainable, locally-sourced whole-foods.