Burnside Organic Winery

3 Day Eco-Conscious Traveller Trail

We are drawn to the pristine natural environment of the Margaret River Region, with superb food, wine, art and tourism experiences. But how do we travel a little lighter, and look after this patch of paradise?

To help you in making eco-conscious choices on your next holiday we have compiled a suggested 3 day itinerary filled with nature experiences, exhilarating adventures, and of course incredible food and wine, incorporating some of the businesses who are leading the way in environmental sustainability.

Tree Chalets Outdoor Tub Bath

Burnside Organic Farm

Burnside Organic Farm offers an authentic agritourism experience, with four limestone bungalows, a winery and tours of the working farm.  You might recognise Jamie and Lara McCall from the Margaret River Farmers Market where they sell avocadoes, olive oil and Zinfandel. Enjoy an outdoor bath with a view, or relax with a glass of wine on the outdoor sofa.

Tree Chalets

Proof that eco-conscious can be aesthetic, the adults-only Tree Chalets will satisfy your fantasies of living in a (luxurious) cabin in the woods. Completely off-grid, rainwater is harvested and chalets are all powered by the sun, plus there are Tesla car charging stations installed to ensure you are ready to explore all across the region. Romantic and relaxing, there are lots of extra little touches included so all you have to do is sit back and take in the natural surroundings.

Easy Ride Tours E-Bikes Credit Dylan Alcock

Morning

All good days start with quality sustenance, so make a beeline towards local favourite on the main street of Margaret River town Sidekick Café. From the barista’s cheery ‘hello’ to the seriously good coffee and people-watching opportunities, it’s a delightful spot and their eco-conscious credentials are the icing on the (gluten-free) cake.

Karen and Rob Gough run both Sidekick and Settlers Tavern, and sustainability informs everything they do.

‘We have not sold plastic water bottles since 2004!’ says Karen. They were the first business in town to use compostable paper straws and had to buy an entire pallet from the east coast. They use Enjo cleaning cloths, macadamia milk (the only nut milk grown in Australia) and still give 50c off for reusable takeaway cups.

‘We use local produce wherever and whenever possible – even though that could cost more, we feel the need to connect with the local community’ says Karen, about supporting the likes of Bahen & Co Chocolate, Burnside Organic Farm avocadoes, Mumballup Macadamias and Claudio Biscotti.

Afternoon

Fully fuelled up, it’s time to hop on a wine tour with a difference; Easy Ride Tours lead e-bikes through forests and vineyards, past paddocks and wildflowers with a delightful picnic lunch at a winery. The solar-charged electric bikes help you up hills but there’s still enough pedal power required to make it an adventure.

Or hop on an eco-conscious electric quad bike tour with EcoAdventures Margaret River. Solar powered, whisper quiet and emission-free bikes are the best way to explore the awe-inspiring Boranup Forest.

Arimia Restaurant Local Produce

Morning

Learn all about sourdough at the ‘climate change aware’ One Table Farm Cooking School. Bake bread, crumpets, pizza and best of all, sourdough doughnuts and enjoy a farm tour. Their ethos revolves around education on sustainable farming and living philosophy, in a way that is very much ‘back to basics’, and you are guaranteed to leave feeling a little more connected to the land and very inspired to live in a more eco-conscious way.

The farm was a blank canvas when Cree and Tim bought in 2014, and now grows macadamias, walnuts, pecans, stone fruits, coffee and tea, apples, pears, custard apple, pomegranates and capers.

Afternoon

The #seriouslysustainable folk at Arimia operate entirely off grid, totally reliant on solar power and battery storage to run their Yallingup restaurant, cellar door and guest house. Chef Evan Hayter is also a keen farmer, growing trout, pigs and sheep alongside the vines and kitchen garden, and a zero-waste approach allows him to be more creative. Produce used in the restaurant is organically or biodynamically grown on the property or sourced from similar local operators.

Arimia owner Ann Spencer says the move to sustainability began in the vineyard but quickly spread to other parts of the business, ‘We wanted to manage the vineyard organically, and knew it was important to look after the whole property.’

In the kitchen, a move to a six-course set menu fits well with the Arimia ethos, ‘We don’t have waste and we know who we’re prepping for and exactly what we’re cooking.’

Lunch is enjoyed with a charming view of the Leeuwin Naturaliste Ridge in the background, and Evan’s thriving garden in the fore. Pair it with wine for the perfect sustainable long lunch.

Barnyard 1978 Pasta Photo Credit Taya Reid

Morning

Explore a million-year-old cave and gaze with wonder at magnificent crystals that formed around 500,000 years ago. Caves Road is named for the 100+ caves that lie beneath the Leeuwin Naturaliste Ridge, and four are open for tours; Ngilgi Cave in Yallingup, Mammoth and Lake Cave within Boranup Forest and Jewel Cave further south near Augusta.

All of the caves are Advanced Eco-Accredited with EcoTourism Australia, which recognises innovative ecotourism products that operate with minimal impact on the environment and operators who are committed to achieving best practice, using resources wisely, contributing to conserving the environment and helping local communities.

After exploring the caves it’s time for an energy boost, and the Margaret River Chocolate Company not only serves up delicious chocolate treats, but they’re also set to achieve their 2025 carbon neutral plan two years ahead of schedule.

It’s the growing, harvesting and transporting of cacao beans in Africa that emits the most carbon, co-founder Patrick Coward explains. ‘A lot of the carbon cost is borne by the cutting down of native forest to plant cacao trees. By increasing yield, you don’t need to increase the planted area.’ Hence the chocolate company supports the Beyond Chocolate program which aims to lift 5,000 family plantations out of poverty, increase yields and decrease deforestation.

The flagship Margaret River venue has just been clad in thermally efficient jarrah. Next is a move to 100% compostable packaging, including a cellophane replacement made with sugar cane fibre.

Visit for an indulgent eco-conscious chocolate experience and purchase products supporting the conservation of the Western Swamp Tortoise, Quokka or Numbat.

Afternoon

After a big day it’s time to linger over a late lunch. The team at Barnyard1978 prove that hospitality and environmental conservation can coexist in their restaurant and Barn Hives eco-pod accommodation. ‘Create more, consume less; embrace every opportunity to learn and improve, and always look to nature,’ says owner Egis Rusilas, who wants to inspire others to positive change.

Sit under the restaurant’s solar pergola overlooking vines, sculptures and free roaming chooks. A paddock-to-plate approach means that the fresh pasta is made with home grown eggs, and the chickens feast on kitchen scraps.

15.11.2021