H
andscoveredwithdirt,TomEadieyanks
a brightpurpleradishfromtheearththen
chompsdownonit,soilandall.“Ithink,
nowmorethanever,tobeinnovativeis
tobesimple,”hesays,afterheswallowsbreakfast.
Goingbacktobasicsis Eadie’smainethos,both
personallyandprofessionally.Thechef-turned-baker- andownerofBerkelo,a stringofartisanalbakeries
onSydney’snorthernbeaches– believesit’stimeto
slowdownandrediscoverrealconnections.
“Weneedtofocusmoreoncommunityandgo
backtothethingsthatwe’vemovedawayfrom,which
havebeenpartofhumancivilisationforthousandsof
years,” says Eadie. “We’re kind of in the ‘all on your
own,inyourownapartment’mentality,eating
processedthingsthathaven’tbeencaredfor.
We’renotmadetobeeatinginthatfashion.”
Eadie,whowaspreviouslytheexecutivechef
atTheBoathouseGroup,hasspentthepastnine
monthstransforminga formerhorsearenain
TerreyHillsintoanediblehaven.Theorganic
producegrownathisfarmsuppliesallfourof
hisbakeriesandis alsosoldatlocalmarkets.
“Ourcorner-storeconceptis quitepractical- it’saboutprovidingsustenancetoa townand
takingthingsbacktothewaytheyusedtobe,”
explainsEadie.“Thereusedtobea milland
a bakery in every town, there were farms too,➤
B A S I C S
Fromleft:Fresh
radishes;the
Berkelofarmin
TerreyHills;Tom
Eadie at the farm.PhotographyJAMES WANT