The Culinary Experience


The culinary experience at Callubri Station is deeply rooted in the rhythm of the land and those who call it home. Angie and her team craft rustic fine dining dishes that convey a warm hospitality of yesteryear. Accordingly, her passion for paddock to plate dining is at the forefront of every dish. Indulge in a farm to table culinary experience that showcases the homestead’s seasonal, organic produce with respect and creativity.

Feast on hand made sour dough using stone milled wheat from the property. Indulge in grass-fed station lamb, heirloom fruit and vegetables, and hand made delicacies. With 15 years catering experience and an unsurpassed culinary passion, the dining experience by The Cocky’s Wife is one you won’t forget.

The Culinary Team

Raised on a small family farm in the Yarra Valley in Melbourne, Angie grew up surrounded by inspirational food. Formerly an IT consultant, she is now a self taught chef and farmer with over a decade and a half of experience in catering events. As a fourth-generation custodian of the property, Michael’s dedication to the land and fervent love of farming is clear.

Together, their commitment to sustainable food and farming delivers guests an exceptional culinary experience. Whether an intimate affair for 10 guests, or a charity event for 600, Angie and her team will deliver above and beyond.

Angie, Mike and Eamon Armstrong

Farm to Table Menus

Savor authentic paddock-to-plate dining with seasonal ingredients from our gardens. Grown using organic principles in our market garden and hydroponics, our ingredients couldn’t get any fresher! Why not join our kitchen team for a garden tour and pick ingredients for your evening meal?

We serve our own grass-fed Merino lamb alongside local beef, pork, yabbies and kangaroo. To complement our own supply we partner with some incredibly talented local farms producing the very best in their industry. In other words, support local is not just our mantra, it’s our way of life!