Our geese are supplied to us by award-winning South Gippsland farmers Lucy and Herb Mackenzie from U Goose. Originally based in northern New South Wales, the Mackenzie family made the move south in 2020. Lucy and Herb began raising geese in 2014 and today are the longest standing producers of the bird Australia has ever had.

The industry is a hard one to crack and geese, notoriously high-maintenance, require patience and care. While conventional chickens mature in a mere five to six weeks, and ducks in about eight, geese are fed and nurtured for much longer. They are processed at their seasonal best, which is typically four to five months. Geese lay only once per year, adding to the uniqueness—and exclusivity—of each bird.

Set against the lush backdrop of Buffalo Flats, Lucy and Herb’s geese are allowed to graze freely on expansive, pesticide-free paddocks. Mature birds wander across 30 hectares, protected by vigilant Maremma sheepdogs, while the younger birds enjoy 10 to 15 acre paddocks of irrigated pasture, with the choice to eat the natural grass or from supplemental feeders. Here, the Mackenzie's philosophy is simple: allow the birds to be as close to nature as possible.

The Mackenzies also process their geese on their own farm, meaning reduced stress for the animals. It’s a labour of love, a family-run operation built from dedication, and one that positions them as pioneers of the industry in Australia.

And the results speak for themselves: each bird from U Goose is a testament to quality, delivering the tender, flavourful meat that defines a truly artisanal product.

Lucy and Herb's geese are available for pre-order for Christmas now.