Beatrice at Wattle Bank Farm
The Maker Behind the Farm
Beatrice Imbert is the heart and soul of Wattle Bank Farm, a thriving small-scale operation on the Bass Coast. On the farm mushrooms are just the beginning of a story about sustainability, wellness, and community.
Just eight minutes from Inverloch, Beatrice and her husband Peter have created a destination for healing and wholeness. Through their working farm and experiential outdoor education, they invite people to reconnect with nature, wellness, and the joys of sustainable living. Oh, and they grow and sell incredible organic oyster mushrooms too!
With no formal background in farming, the duo made a sea change in 2019, leaving their corporate lives behind to pursue something meaningful.
“Nine years ago, we looked around our home and realised how much we wanted to change. We became more conscious of our health and the planet, and that led us to oyster mushrooms.”
Their passion for health and sustainability became the foundation of Wattle Bank Farm. Today, Beatrice balances her roles as a grower, educator, and community builder, proving that ethical, small-scale farming can transform the land.
Why Mushrooms?
Ethical Farming: “We didn’t want to farm animals. For us, mushrooms offered a way to produce something plant-based, nutritious, and sustainable.”
A Superfood for All: Packed with nutrients, oyster mushrooms are a great meat replacement for vegans, vegetarians, or anyone looking to eat less meat.
Educational Potential: Most Australians only know button or portobello mushrooms. Beatrice saw an opportunity to introduce people to the world of gourmet oyster mushrooms.
“Oyster mushrooms are so versatile. You can roast them, smoke them, or make beautiful pies—they’re so much more than just a stir-fry ingredient.”
Starting during COVID, Beatrice and Peter learned the art of mushroom cultivation online. Six years later, they produce nine different varieties and 60–100 kilograms a week from a space no larger than a double garage.
A Family Sea Change with Purpose
When Beatrice and Peter moved to the Bass Coast, they weren’t just changing their location—they were transforming their lifestyle. Ultimately, they wanted to raise their family near the coast and create a farm that reflected their values of sustainability, health, wellness, and community.
“It wasn’t easy. We had to learn everything from scratch—knocking on doors, finding out what people wanted, and building relationships. But the move was worth it. The lifestyle here is incredible, and we’re surrounded by a region that’s passionate about food and produce.”
Their farming philosophy is rooted in permaculture principles, avoiding chemicals, using closed-loop systems, and producing high-quality food with minimal resources.
“It’s about going back to the way our grandparents and great-grandparents did things—working with the land, not against it.”
Beyond Mushrooms: Building Community and Connections
While oyster mushrooms are their primary product, Wattle Bank Farm offers a holistic experience for all who visit. For Beatrice and Peter, the farm is about connecting people with nature, wellness, and local food systems:
Workshops & Education: Monthly workshops include farm tours, DIY mushroom grow kit sessions, and cooking demonstrations showcasing versatile ways to prepare mushrooms.
Equine Therapy & Wellbeing: The farm’s family of Australian stock horses—Matilda, Betsy, Molly, Otto, and more—play a key role in delivering equine therapy and natural horsemanship sessions. Visitors often leave feeling a sense of peace, lowered stress, and empowerment from these therapeutic interactions.
Cabin Retreats: Guests can stay at Seahorse, the farm’s off-grid accommodation, where they can pick fresh vegetables, groom a horse, or simply enjoy the tranquillity of the Bass Coast.
“Our farm isn’t just about mushrooms. We want people to leave feeling revitalised—whether they’ve learned a new skill, shared a meal, or reconnected with nature.”
Sustainable Systems in Action
At Wattle Bank Farm, sustainability is a way of life. The farm operates a closed-loop food production system, repurposing mushroom straw into compost. Permaculture tours allow visitors to see these systems in action, from the regenerative market garden to the preparation of seasonal produce for drying, fermenting, and pickling. Additionally, community can even purchase mushroom compost for their own gardens.
“We love showing how small-scale farming can be both ethical and sustainable. It’s about working with the land, not against it.”
Mushrooms on the Menu & Local Pairings
The Farm’s fresh oyster mushrooms are a favourite among local cafés, grocers, and restaurants. You’ll find them featured on the menu at Goshen Country, Udder and Hoe, Mahob at Moo’s, The Larder Inverloch, and Hogget Kitchen. Similarly, the gourmet mushrooms are also a highlight in Melbourne’s dining scene. You’ll see them appearing seasonally on the menus of renowned restaurants. Food destinations like Farmers Daughters, Manze, and Yarra Botanica craft creative dishes to showcase the mushroom’s versatility.
Tip from Beatrice: For a true Bass Coast aperitivo experience, pair Dirty Three’s Dirty Duo—the innovative wine-cider fusion from Dirty Three Wines and Gurneys Cidery—with crispy roasted oyster mushrooms.
Preparation Suggestion: Roast oyster mushrooms for 20 minutes with olive oil, salt, and pepper until golden and crispy. The perfect gourmet accompaniment to your aperitivo hour!
Lessons from Beatrice: Patience, Persistence and Partnerships
Beatrice’s success at Wattle Bank Farm didn’t happen overnight. Transitioning from corporate life to farming was a bold move, and she’s the first to admit the journey required time, effort, and a willingness to learn.
Her advice for other producers? Patience, persistence, and education. “Invite people to your farm. Show them what you’re doing. Educate chefs, customers, and retailers about your product—how it’s grown, how to cook it, and why it’s special.” For Beatrice, collaboration is just as important as hard work. She believes partnerships with local businesses are key to creating a vibrant, sustainable food culture in Gippsland.
“We’re always looking for ways to collaborate—whether it’s with winemakers, local chefs, or community events. Let’s pool our resources and create something magical.”
A Maker’s Balance
Running a farm that doubles as a home and business can often blur the lines between work and personal life. “Our business has its own energy. We honour its needs while staying true to our values of health, family, and community. It’s not always easy, but the rewards of working from home and being close to nature far outweigh the challenges” says Beatrice.
With the help of a business coach and a commitment to their shared values, Beatrice and Peter have created a sustainable business model. This allows them to focus on the business while enjoying the lifestyle benefits of living and working on the Bass Coast.
Visit Wattle Bank Farm
Whether you want to learn how to grow mushrooms, enjoy equine therapy, or experience a weekend retreat, Wattle Bank Farm is a place to reconnect with yourself, nature, and community.
“We’re in the business of wholesome living. From growing food to creating experiences, we want to inspire people to live well and embrace the joy of real food and strong community ties.”
Plan your visit and discover the passion and purpose behind this special farm.
