Experience Permaculture,
Mushrooms & Purpose
On Our Sustainable Farm

Step into MycoBio’s sustainable farm and experience permaculture, regenerative principles and circular systems in action.
Our workshops blend tours, hands-on activities, and strategy sessions to inspire and equip your team.
 Whether you’re a corporate, leadership group, or not-for-profit, you’ll leave with tools and confidence to drive change.

sustainable farm tort of wetlands

Who the tours are for

Intended audiences

These tours are designed for people and organisations who want to explore sustainability in practice — seeing how regenerative ideas are applied day to day on a working farm.


What you'll see & do

Activities

Join us for an immersive journey through our farm and production systems, paired with hands-on workshops with insights you can reflect on and apply within your own context.

Highlights include...

    Organic & permaculture-based farm tour

    Organic & permaculture-based farm tour — see how we cultivate Oyster mushrooms and grow other foods using earth-friendly substrates, water efficiency, composting, and waste reduction.

    Understand: Fermentation & functional foods

    Understand how small-batch fermentations are made, why they matter for nutrition, wellness, and minimal processing.

    Learn: Energy, waste & resource loops

    Learn how we aim for low energy, minimal waste, closed loops (waste into compost etc.), and transparent processes.

    Hands-on workshop & business discussion

    For Businesses: Identify sustainability levers in your operations, brainstorm quick wins & long-term strategies, and leave with a customised action plan.

Choose an Experience that Fits Your Needs

Packages

All tours are discussed and confirmed before booking to ensure the right fit.

Testimonials

What our customers are saying

What people say after stepping onto the farm. Honest reflections from visitors who’ve seen how we grow, think, and build sustainable food systems from the ground up.

Why Choose MycoBio?

At MycoBio, we don’t just talk about sustainability — we live it every day. From award recognition to zero-waste operations, our practices show what’s possible in real business. Our workshops and tours give your team the tools and inspiration to do the same.

  • Hands-On Experience

    The experience is practical and participatory, shaped by what the farm is working on at the time. Visitors engage directly with growing spaces, materials, and processes where appropriate, with plenty of room for questions and discussion.

    Rather than instruction or performance, the focus is on understanding sustainability through real systems, constraints, and everyday decisions on a working farm.

  • Recognised sustaiability awards

    Recognised for innovation in sustainable business and regenerative practices.

    • Winner of the 2025 Electra Business awards
    • Finalist in the Green Gold Awards
  • Led by experts

    Tours are guided by Brent Williams & Jude Horrill, founders of MycoBio, with experience in sustainable business, functional food innovation, and regenerative systems thinking.

  • What to expect?

    Each visit is shaped around the group attending, the season, and what the farm is working on at the time. Rather than a fixed programme, the experience adapts to different interests — whether that’s sustainability leadership, community learning, or practical exposure to regenerative practices.

    This flexibility allows conversations to go deeper where it matters most to each group.

What happens next

Please get in touch. We’ll confirm availability, talk through your group and goals, and shape the visit with you before anything is locked in.

sustainable tours

As seen on TVNZ Country Calendar

Country Calendar visited our farm to explore how mushrooms fit into a regenerative food system — from compost and growing methods through to the foods we make.

It’s a simple, honest look at how we work, and why we do it this way.

The episode offers a behind-the-scenes look at:

  • How we close loops through sustainable growing and food-making practices

  • Yacon being grown and harvested, and Yuzu picked at the orchard

  • New season planting and the slow making of black garlic

  • The making of our Oyster Mushroom Risotto

👉 Watch the Ōhau Gourmet Mushrooms episode on TVNZ Country Calendar