The Cocky’s Wife integrates catering business with farm life, Photos

“He grows the food, I cook the food!” says The Cocky’s Wife founder Angie Armstrong who manages the catering business with a growing involvement in their farm, Callubri Station, alongside her husband Mike and his family.

Nestled in between the towns of Nyngan and Tottenham, this historic Merino sheep and wheat farm has been in the family for nearly 140 years.

​Having grown up on a small family farm in the Yarra Valley in Victoria, Angie was surrounded by orchards and delicious produce.

A chance meeting with Mike through mutual friends led Angie to move to the central west in New South Wales over 10 years ago.

Angie has always had a strong passion for both cooking and agriculture.

What started with an initial ‘dabble’, has grown to an established business catering weddings, corporate events, private functions and charity balls of up to 500 guests across outback NSW.

There are not many function venues out this way… we hope to offer the breathtaking experience of an event in the outback to more people.

Angie Armstrong, founder The Cocky's Wife

After running a successful café and catering business in town, Angie decided it was time to integrate the catering with the farm she lives on with Mike.

Together they hope to offer a unique dining venue that provides a true paddock to plate experience, showcasing both local and indigenous produce.

This inspired husband and wife team are now turning their hand to refurbishing their shearers quarters to a rustic, yet elegant function space.

“In the longer term we hope to also offer onsite accommodation for weddings, corporate and group events,” Angie said.

Despite distance being a challenge for them, the Armstrong’s are hopeful the event space and farm stay will entice guests from both near and far by offering a comprehensive package including transport arrangement, accommodation and catering.

Whilst they are currently in the planning stages and in discussions with their local Council, Angie and Mike are excited for what lays ahead in the next 12 months.

“There are not many function venues out this way… we hope to offer the breathtaking experience of an event in the outback to more people,” she said.

“Whilst we can talk as much as we like about farm life, nothing really beats that first hand experience. There’s a lot of interest building with consumers keen to know where their food comes from and how it’s produced….  it’s great that people are asking those questions” she said.

“I feel it’s important that producers embrace this as an opportunity to connect with the urban market and ensure both our produce and its presentation is meeting consumer needs and preferences.  Hopefully we can achieve more stability through growing a shared platform of understanding.”

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