Fresh produce and free range at Macca's Farm

The 64 hectare property is located in Glen Forbes on the Bass Coast.

There is a cafe with an outdoor eating area and the produce store, as well as pick-your-own-strawberries that are grown off the ground to make it easier for customers.

"We grow four types of tomatoes, we grow eggplants, cucumbers, capsicums, zucchini, beans, snowpeas, chillies in one shed," Mr McDonnell said.

"Then in our herb shed we grow a lot of herbs like basil, coriander, chives, mint, spring onions, and beetroot, spinach, three types of lettuce, cabbages in winter, cauliflower and broccolini."

The produce is used in the cafe and also sold in the store.

Any products that are not grown on the farm are sourced locally or from wholesale markets.

Bees are kept on the farm and honey is sold in the store, along with relishes and chutneys.

Free range chickens wander around the farm with the eggs then used in the kitchen.

Mr McDonnell said the farm also had around 100 free range Wessex Saddleback pigs and 75 head of grassfed Angus.

"We have a full time butcher and we sell a lot of bacon and ham," he said.

"We've got a commercial smoker here so we do all the smoking and small goods on site."

All cuts of beef were available too, he said.

Beef was processed at the abattoir and then brought back here in full bodies and broken down into each cut.

The paddock to plate business allowed a more stable price point, he said.

"We used to supply the wholesale market but there was just no money in it, because you were a price taker," he said.

"We were losing money and I had to change my plan, so we thought instead of growing one line or so to the wholesale market, we'd grow a whole variety of smaller lines and supply direct to the public and a few wholesalers, which is what we're doing at the moment.

"Because we grow such a big, diverse range of vegetables it makes sense to have that paddock to plate.

"We find a lot of people come and they experience our product on the plate and then they go to the produce store and they can buy - it works hand in hand."

The cafe opened about two years ago and there are more plans to expand.

An ice-creamery is on the cards to add to the pick-you-own-strawberry experience, and Mr McDonnell plans to build an outdoor cooking pavilion with a pizza oven, spits, and an outdoor bar.

"It just takes pressure of this kitchen - we do at times get really busy," he said.

"Our business is growing, it's just been growing all the time and we're getting busier and busier."

There were plans to have weddings at the venue in the future, he said, to make the most of the tranquil setting.

The cafe was forced to close during the coronavirus pandemic, but the chefs were kept busy making dishes to sell in the produce store, such as quiche and lasagna.

Mr McDonnell said trade in the produce store nearly doubled once the coronavirus hit and customers were taking more of an interest in where their food came from.

"People wanted to know where their food was coming from and they wanted to get away from the supermarkets so they liked to come on-farm and buy their products," he said.

"We find that they like to get out from the city, they like coming to the fresh air and they like to see where their food is coming from.

"Not only that, they come here for a farm experience, because it's a proper working farm.

"It's not something set up for tourists, it's really a farm but we're incorporating agritourism in it."

A lot of customers found out about the farm through word of mouth and there were a lot of return customers who came to buy their certain products, he said.

It was rewarding to grow the business, he said, but also to customers enjoying themselves on the farm.

"It's very rewarding, especially when you see people that have been here for the first time and the kids picking strawberries for the first time," he said.

"There's always challenges with farming... it's hard work but it's rewarding when you get it right."