Palisa Anderson

Palisa Anderson is a future-shaper. A first-generation farmer and a second-generation restaurateur, Palisa champions topsoil, seasonal organic produce and sustainability at Boon Luck Farm in the Byron Shire.

The regenerative methods used at her farm supply a whole string of bustling Sydney restaurants, with vibrant bounties. Imagine a harvest laden with Thai basil, bayberries, Hawaiian pink guavas and red Panama passionfruit.

Focussed on quality, sustainability, authenticity and immunity-boosting ingredients, Palisa is fuelled by knowing that the well-being of diners, the land and future generations are always considered. Her journey with Boon Luck Farm reimagines a vision of true integration between ethical producers and Australia’s restaurant industry.

Who is the person that has shaped you the most in life?

The natural environment is my ultimate teacher and muse, my mum
being the human that gave me life also a very important element.

What’s currently in abundance at Boon Luck Farm?

We are in my favourite growing season, so many nutritious and sweet leafy greens for salads and cooking abound, rapini, cabbages- all the brassicas and citruses, so many oranges, mandarins, pomelos, yuzu, sudachi and lemons, star fruit, bananas, mulberries, it's hectic.

Palisa wears the Draa Robe

How important is it to you to ensure you run a completely organic process at your farm?

I eat it, I feed this food to my family and my diners, why would I want to spray anything on it? I have trust in the biodiverse environment of creating multiple disciplinary methods and practices that enable a rich abundance of life that seeks a balance of sorts and then stand back and watch as magic happens.

What is something that has brought you awe
recently?

Every day I get to live in this micro-climate environment that throws out foods of the heavens, and in which a multi plethora of life forms cohabitate in. I'm sitting here right now watching a peregrine falcon swoop around outside my window and it's breathtaking.

What does a typical Sunday night dinner look like to you?

Last night, I made my favourite soup which is pork rib soft bones braised in a stock of smoked cherry tomatoes, shallots, garlic, tamarind and lemongrass then heaped into the pot at the last minute a tonne of flowering choi sum. We ate cake after too, a loquat streusel almond butter cake with creme fraiche that I made in the afternoon.

What sort of feelings does being on the land everyday evoke for you?

I have a hard time integrating back in society or off the farm because I live by the seasons here and know deep in my heart and soul what it all boils down to. There's no pretences or maya about nature and growing food, we just get on with it and literally reap our dues.

How has food influenced your life?

Well, it's everything isn't it? My health is a reflection of my country's health, the country I steward is rich and diverse because I will it to be so and I have the cooperation of people who have the same will as mine As I said earlier, when it comes down to the essence of why we do anything and where we end up- ultimately it boils down to giving ourselves and our children the best food resources they can consume for good health so they go out into the world to do good things.

Favourite piece of advice?

Discipline in chaos/Sthira sukham asanam or in times of turbulance keep your mind and posture steady or Don't lose your shit. It all means the same thing really.

Favourite meal to cook?

Every meal I cook for my family.

What is always in your fridge?

Lots of different jars of rendered fats, Alto olive oil, Gympie butter, fermented stuff and good quality matcha, hojicha and dark chocolate - my mantra with food is always 'only the best or go without'. When I say best I don't necessarily mean the most expensive- I mean the best practices of production of values from the grower, artisan. etc.

Earliest memory of food

Eating ant eggs in rural Lampang in Thailand. I think I was about 3