Phil’s journey is a testament to resilience, adventure, and an unwavering connection to the land. Growing up as the son of a former Australian Champion shearer, Phil’s early years were spent immersed in the rhythms of farm life, where he developed a strong work ethic and a deep
appreciation for rural living
Over the years, Phil’s career has been as diverse as it is inspiring. From training as a chef and
mastering the art of shearing to working as a deckhand, managing an oyster farm, running a
surf shop, and cooking aboard a charter yacht in Indonesia, his life has been a tapestry of
unique experiences. He’s also taken on roles as a drift diver for pearl oysters, a fisherman, and
a pearl farmer, before venturing into the gas and oil industry, where he earned his Master 4
skipper’s ticket and worked on support vessels across Australia. Through it all, Phil’s love for
cooking and the countryside remained constant.
After decades of adventure, Phil’s path brought him back to his roots. When his father suffered a
stroke, he returned home to Little Swanport, settling on 40 acres of land. About nine years ago,
he began raising a small herd of heritage pigs—Berkshires, Saddlebacks, and
Tamworths—sourced from Bruny Island. What started as a side project while he continued
offshore work gradually became his full-time passion
Phil credits his former partner, Selina, for playing a pivotal role in shaping the farm’s early
success. She managed branding, marketing, distribution, and finances, helping to establish the
business. Though she eventually stepped away from the pressures of pig farming, her
contributions remain a vital part of the farm’s story.
