Meet Local Producer, Olliff Farm

Dedicated to pasture farming, Olliff Farm provides ethically and sustainably produced eggs to homes and restaurants across Auckland.

A stone’s throw from Auckland’s North Shore in Silverdale, Deonne and Dean Olliff of Olliff Farm have a parcel of land dedicated to their hens. It’s been a decade since the duo moved back to the countryside to enjoy the rural lifestyle with their young children – and they’ve been busy since.

From small beginnings selling their eggs to friends, to supplying to leading restaurants, Olliff Farm has built a reputation for its premium, free-range pasture eggs – its sustainable practices now also featured in Miele’s new sustainable film series.

With animal welfare at the forefront, the hens at the award-winning farm are moved onto fresh pasture every few days. “This means they’re getting all the grubs and nutrients – giving the eggs their flavour and taste,” says Deonne Olliff. This flavour and quality – and beautiful colour, achieved with no additives – hasn’t been overlooked by chefs, including Miele ambassador Michael Meredith. Joining forces with Miele, Michael showcases Olliff Farm’s eggs in the new film series, Homegrown with Michael Meredith. 

“We’re always mindful to work with brands that operate sustainably and that we can build a relationship with over time,” says Michael, speaking of both Miele and Olliff Farm. “It is, at the end of the day, business, and that’s where trust and support is important.”

When looking for an egg supplier for Mr Morris, Michael says Olliff Farm ticked many boxes, including being an accessible distance from the restaurant and a family-run business: “It’s always the small operators that, I feel, do care about the chooks. And that speaks for itself.”

With this shared philosophy towards sustainability, longevity, and bringing joy to customers, it made sense for Miele, Olliff Farm and Michael Meredith to team up to demonstrate what pasture farming is. In the video episode, Michael also plates up a breakfast dish: a savoury oats base with a sous-vide egg, black pudding and jamón. He uses a Miele steam oven to sous-vide the egg, giving it the perfect runny centre. “Miele share my passion for bringing out the best in food,” he says.

It’s a dish locals can plate up themselves by collecting some fresh eggs directly from the Farm Shop in Silverdale, or stockists including select New World stores, Grey Lynn Butchers, Cheltenham Milk Bar, and other locations across Auckland. “We don’t have all our eggs in one basket,” laughs Deonne.

Meanwhile, at Mr Morris and other locations cooking with Olliff Farm eggs, you can dine happily knowing the eggs are fresh, thanks to a ‘farm to plate’ policy. It’s also nice to know that your favourite egg meal isn’t having a negative impact on the environment, or the animals. “It is all about caring for the land, in return,” says Michael.