WHERE WE ARE TODAY
Twenty-five years on, the property is still without mains power.
Yet, new owners Dave Mainwaring and Jenna Rumney are embracing living off the grid, working in true harmony with natural systems.
After a decade of guiding rainforest tours and working on the Great Barrier Reef, Dave and Jenna were on the hunt for a block of land in the Daintree and a new project to sink their teeth into.
During their search, they got the ‘scoop’ on the Daintree Ice Cream Company
Established in 1993, the Daintree Ice Cream Co. is a world-famous tourist attraction specialising in home-grown fruit ice cream. Dave and Jenna purchased the 22-acre property and threw everything they had into learning about the craft of ice cream making.
A massive refurbishment of the commercial kitchen soon followed including the purchase of a top of the range, hand-built ice cream machine. This investment has helped to refine, perfect and deliver the very finest quality ice cream, gelatos and sorbets possible.
SWITCHING TO ORGANIC FARMING
One of the first changes they made on the farm was switching to organic farming to reduce nutrient runoff, a major issue affecting the Great Barrier Reef.
They began planting native ‘companion’ plants to fix nitrogen and ‘sacrificial’ plants to stop pests eating fruit crops, and introduced sustainably sourced compostable ice cream cups to reuse as compost.
Revegetation to create habitat and food for native wildlife and corridors for transitory species was another major step in their transformation of the property.
This is no ordinary ice cream company.