Pepo Farms began in 2002 when founder Sharan Rivett and her family planted heirloom pumpkins in South East Queensland to honour her father’s Slovenian heritage of pressing pumpkin seed oil. What started as a heartfelt family project grew into Australia’s first producer of pumpkin seed oil and a vision to share nutrient-dense, regeneratively farmed foods with more people.

In 2012, Sharan and her family moved to the Alpine Valleys of Victoria, opening the Pepo Farms retail experience centre and artisan food factory. Visitors could now taste, learn, and connect directly with where their food came from. Not long after, Sharan’s husband Jay joined, bringing artisan food training and creativity that expanded our craft.

By 2014, we pressed Australia’s first Hazelnut Oil using a traditional European stamp press built by Sharan’s father. This artisanal approach became the heart of our business. Every part of the nut or seed is honoured — oil is pressed, and the nutrient-rich “press cake” is stone-milled into naturally gluten free, high-protein flours. A true zero-waste process.

Today, Pepo Farms collaborates with 30+ farmers across Victoria, NSW, Queensland and Tasmania. We help growers transform their crops into premium oils, flours, savoury snacks, and couverture chocolate–coated treats. Featured partners include King Valley Walnuts and Ovens River Nuts in Myrtleford, who share our commitment to traceable, regenerative farming. Together, we create food that supports local communities.

From heirloom pumpkins to a thriving community of growers, Pepo Farms has remained proudly family-owned and operated. Our mission is simple: good food comes from good farming. That means foods that are Australian grown, regeneratively farmed, nutrient-dense, eco-conscious, gluten free, and fresher and tastier than imported alternatives.