Hunter Farm's Culinary Partnership with Acclaimed Chef Peter Gilmore
When celebrated chef Peter Gilmore announced the closure of his flagship Sydney restaurant Quay on February 14, 2026, and his departure as executive chef at Bennelong, it sent ripples through Australia's culinary world. For Dylan Abdoo, owner of Newcastle Greens, this news marked a poignant moment in a decade-long partnership that had fundamentally shaped his Cooranbong-based farm.
A Decade of Growth and Collaboration
Newcastle Greens, established in 2012, has been supplying premium produce to restaurants, cafes, and private chefs across the region. Abdoo recalls that early customers included notable chefs like Troy Rhoades-Brown, Anthony Kocon, Chris Thornton, and Ben Armstrong. However, it was Peter Gilmore's involvement that catalysed significant expansion.
"Peter was very interested in our methods and the varieties we cultivated, placing orders of a scale we had never previously experienced," Abdoo explains. "This prompted us to plan more extensively and increase our production capacity."
The farm's visibility soared through social media features of its produce, leading to a surge in demand. From modest beginnings, Newcastle Greens now supplies approximately 120 restaurants each week, with deliveries extending to Newcastle, the Hunter Valley, Port Stephens, Lake Macquarie, Port Macquarie, Sydney, the South Coast, Canberra, and recently, The Belongil in Byron Bay and Lord Howe Island.
Soil-Based Farming Philosophy
Newcastle Greens distinguishes itself through its commitment to soil-based cultivation, eschewing hydroponics. The farm utilises six acres of paddocks and two acres in hot houses, employing raised beds to grow produce in organic soil.
"We pioneered microgreens cultivation in the Hunter Region without hydroponics, using organic soil instead," Abdoo notes. "Over eight years, we have enhanced our soil and adapted to the region's unique weather patterns, situated at the foot of the Watagans yet semi-coastal."
All leaf lines are planted by hand, with paddock seedlings placed using a tractor-mounted planter and seeds direct-sown with walking seeders. Abdoo emphasises that soil-grown produce offers superior flavour, durability, and quality, despite being more labour-intensive.
Evolution and Diversification
With chefs increasingly requesting larger leaves, Newcastle Greens has shifted focus from microgreens to baby vegetables and is establishing a rare fruits orchard. This includes exotic varieties like peanut butter berries, Panama berries, and wax jambu.
"Our aim has always been to provide ingredients that captivate chefs," Abdoo says. The farm maintains seasonal diversity, with around 60 different leaf lines, 40 edible flower varieties, and over 80 vegetable varieties annually.
However, sourcing rare varietals and saving seeds has grown challenging due to quarantine restrictions. Despite this, the farm's dedication to innovation remains steadfast.
From Chef to Farmer
Abdoo's background as a chef for 18 years, including apprenticeships under Jean Marc Pollet at Peppers Anchorage and roles at esteemed venues like Bel Mondo and Pier, informs his collaborative approach. He balances culinary expertise with agricultural passion, having managed Newcastle Greens while working in restaurants initially.
"Relocating from Sydney to Newcastle in 2011 allowed for a better lifestyle and more family time," he shares. "I have always cherished Newcastle and its hospitality opportunities."
Daily Operations and Team Spirit
Now in its 14th year, Newcastle Greens employs eight people. Days begin at 6am with harvesting until temperatures rise, followed by weeding, planting, bed resetting, irrigation, seed processing, and cleaning.
"The greatest aspect is working with a talented, supportive team," Abdoo reflects. "We share laughs and challenges, ensuring no one feels isolated. Seeing our produce on the plates of Australia's top chefs is a genuine privilege."
Looking Ahead Post-Gilmore
Quay's legacy includes three Good Food Guide hats for 23 consecutive years. Abdoo describes working with Gilmore and his teams as "an incredible journey." He will miss planning future seasons and seeds for menus but remains optimistic.
"I collaborate with numerous exceptional chefs and friends in the restaurant industry," he says. "I anticipate growing more for them and continuing work with Rob Cockerill at Bennelong."
Gilmore reciprocated the sentiment, stating, "Partnering with Dylan and Newcastle Greens has been crucial to Quay's menu evolution. We share a nerdy passion for the vegetable world's diversity and beauty."
Valentine's Day Culinary Highlights
In related news, several Hunter venues are offering special Valentine's and Galentine's Day experiences. The new voco Gosford features degustation at Astra Rooftop Bar or Italian dinners at Amore. Locavore at voco Kirkton Park Hunter Valley hosts a four-course degustation with sparkling wine on February 13-14.
Lovedale Smokehouse provides share platter long lunches, while Crumb at Lambton offers exclusive pastries like Earl Grey croissants and rose pistachio Danishes. Baume at Ben Ean presents a Valentine's dinner with sparkling wine and roses.
Local Food Updates
Shane's Seafood has launched a Fish & Tips Facebook segment for cooking advice, starting with Eastern Rock Lobster. Busan Chicken Hub is opening in Hamilton, and Oh My Papa offers a Bottomless Weekend Brunch.
