There are a few places you visit on a trip that feel like part of the story — not just a stop along the way.
For us, that place is Sam’s Farm Fresh Fruit & Veg in Cottonvale.
If you’re heading up toward Stanthorpe, do yourself a favour: pack an esky and plenty of ice bricks. You’ll want room to stock up.
The Granite Belt has a proud farming history. For years, it was the place for proper stone fruit — the kind of peaches and nectarines that remind you what fruit is meant to taste like.
But farming has changed. Hailstorms can wipe out a season, markets can swing wildly, and many growers have had to diversify just to stay afloat.
That’s the reality — and it’s completely understandable.
The upside? When Granite Belt fruit is on, it’s really on. Sweet, fragrant, fresh… and miles away from the pale, tired stuff we’ve all learned to “accept” at the supermarket.
The first thing you notice at Sam’s is the colour.
Not “nice colours”… I mean produce that looks like it’s been painted.
The reds are redder. The greens have depth. Everything looks alive.
And it hits you straight away: fresh produce doesn’t just taste better — it makes you want to cook.
I walked in and my brain did the chef thing instantly:
Sam’s isn’t just about produce (although that alone is worth the drive).
Sam is also a brilliant supporter of lother ocal artisan producers—so while you’re grabbing your fruit and veg, you’ll find a range of regional gems too. Things like Washpool natural soaps and Lirah award winning balsamic vinegars, plus other locally-made goodies that make the stop feel like a proper Granite Belt experience.
You don’t just shop… you discover.
And that’s why people keep coming back — locals and visitors alike. When the good stuff is good, word travels fast.
I went in with one thing on my mind: white peaches.
I’ve had them up there before — big, sweet, juicy peaches that taste like summer in one bite.
But this time… none.
Instead, Sam pointed me toward something I hadn’t played with much before: the doughnut peach (also called a China flat peach).
And yep — Sam was right.
Super sweet, beautifully juicy, and absolutely worth chasing when they’re in season.
Chef’s note: Donut peaches can have a short, blink-and-you-miss-it window depending on the year, so if you spot good ones locally — grab them.
If you’re lucky enough to score some, keep it simple and let the fruit do the work:
This is what I want for you (and it doesn’t need to be Stanthorpe):
Go on a foodie trip — local or regional — and find the hidden gems.
The places that are quietly brilliant. The ones locals swear by. The stops that turn a drive into a story.
Because when you bring home great produce, you bring home something else too:
inspiration.
If you want the behind-the-scenes and the chat with Sam, you can watch it here: [Link to interview / video]
If you love good food, good people, and the behind-the-scenes of regional produce—make sure you watch it.
Until then: pack an esky, chase the colour, and taste what “fresh” is meant to be.
Great cooking doesn’t start with a fancy recipe.
It starts with ingredients that actually taste like something — and places like Sam’s are how you rediscover that.
Chef Ian