Field+Fin is an urban aquaponics farm in Marrickville, growing food and fish together in a sustainable loop.

Located within the farm is Campfire, our fire kitchen where we host
workshops, events and live music
nights, dishing up food fresh from our gardens.

Our freshly picked micro greens,
herbs, veges, mushrooms and
barramundi are delivered by electric
bike to local homes, cafes and
restaurants.


We're all about sustainability. We
don’t use chemicals or fertilisers and we
use less water, less power and less
freight to grow fresher, tastier,
healthy, organic foods.

A percentage of all profits supports our marine sanctuary in the Coral sea of Papua New Guinea.

So how does it all work?

  • The loop

    We're creating a small, natural, symbiotic ecosystem - a loop - that reuses the same water for our plants, mushrooms, fish, yabbies and fresh water mussels. We don’t use soil or add fertilisers, we grow in air, in water or a reusable growing medium, utilising the minerals that are naturally bio available within our systems.

    Water, rich with fish waste, is pumped to the highest vertical gardens, where it falls, collecting oxygen along the way to pass through the roots of the plants, which in turn extract what they require to grow. This means the plants act as a filter for the water, sending it back to the fish clean and ready for the cycle again.

  • Our living composting machine

    Along the way we extract any excess nutrients to be utilised in other parts fo the farm, where it's needed most. Living inside the gardens themselves is a plethora of beneficial bacteria and worms that help to remove waste and make the compounds found in the fish waste, readily available for the plants to extract for their growth.

    Any excess waste still left in the water after a "season" of cycles is mechanically removed via our clarification tanks to create an organic and healthy bottled fertiliser, which you can take home to feed your own gardens.

    As plants and mushrooms grow, their excess leaves, root mass and waste are placed into our cricket and worm farms. The crickets and worms are in turn, then fed to the fish.

    When plants are ready for harvest we pick them, fresh, to order. If you want fresh barramundi, it's still swimming until moments before we put the orders together for delivery. 

  • Ta dah!

    And thats it .

    It's all about copying a small slice of nature's magical process, plus a bit of clever tech and some know how. The end result is fresh, organic, healthy and local produce, with as minimal environmental impact as possible.

    Very soon we will be open to the public, providing courses and information events as well as breakfast, lunch and dinner at our onsite fire kitchen and bar, Campfire.
    Here, you can enjoy food grown onsite and harvested, literally, moments before you eat it.