RRainforest Bounty farms are located on the Atherton Tablelands, the tropical highlands adjacent to Cairns in North Queensland, Australia. The area is renowned worldwide for its majestic rainforests, fresh-water lakes and fertile farmlands. Our plantations sustainably grow the rainforest fruits which are native to the neighbouring Wet Tropics World Heritage region. Using organic farming methods, we simultaneously restore the landscape for the rare indigenous wildlife including the endangered Southern Cassowary.
The sophisticated savoury and sweet condiments utilise locally grown Davidson (Ooray) plum, lemon aspen (rainforest citrus), lillypilly (rainforest berries) and rainforest (Boonjie) tamarind in traditional artisanal recipes infused with the unique qualities of Australian rainforest fruits.
These Australian owned and made condiments are created from locally sourced ingredients in small quality-controlled batches. Our emphasis is on maintaining premium quality, enhancing health benefits and promoting organic production.
Our new manufacturing facility is located just outside the thriving rural town of Malanda on our Johnstone River property. We create delicious gluten-free products by blending the sensational flavours and vibrant natural colours of the rainforest fruits with other local ingredients to produce a range of gourmet foods.
Indigenous people have always known about the health benefits of these fruits and now a recent report has confirmed what we have all suspected, that they are not only tasty but really good for you, as well as being a good crop for our planet.
Our Rainforest Bounty Slow Food Experience begins by awakening your senses with a delicious home-baked morning tea and local cheese platter followed by gentle stroll along the Johnstone River to harvest seasonal native ingredients and view our incredible local wildlife.
The hands-on cooking class that follows shows you how to bring out the unique flavours of Australian rainforest fruits, with your day culminating in a sumptuous lunch to share the results of our endeavours.
With each course limited to 12 places, it is important to book ahead to avoid disappointment.