The Good Farm Cookbook brings you sustaining and flavor-packed food that is good for your body and for the planet.

With the authors' combined expertise in nutrition and regenerative farming – and, simply, good food – thoughtfully reflected in each meal, these 80 recipes (covering mornings, afternoons, and evenings, as well as sweet treats and staples) guide you to mindfully source your ingredients with a reverence for their origins.

Whether you're after a creamy mango–nut breakfast trifle, a classic steak and chips with black olive butter, a lentil cottage pie or a kid-friendly green spaghetti, you'll find meals built around protein (meat or plant-based) and free from gluten and processed ingredients.

Scott Gooding is a chef, food advocate, nutrition, and performance coach with nine published books – six coauthored and three solo. Since 2021, he has operated The Good Farm Shop with wife Matilda Brown. The online shop has transformed from a small online butchery to a ready-meals company using ethical ingredients.

Matlida Brown is a former writer, director, and actress who, with husband Scott, is an advocate for regenerative agriculture. She is also the daughter of Bryan Brown and Rachel Ward – who have a family farm in Nambucca Valley, six hours north of Sydney. The couple have three children and live on Sydney's northern beaches.

Introduction
How and why our food choices matter
The story of the farm and The Good Farm Shop
Our stories
How we eat as a family and why
Regenerative farming and why it matters

Recipes
- mornings
- afternoons
- evenings
- sweets and treats
- staples

A last note of hope from Rachel Ward
Resources
Acknowledgements
Index