This week on our Home Life Series, step into the serene and soul-nourishing world of Jodi Flockhart, the visionary behind Sault Daylesford — a stunning farm-to-table haven nestled in the rolling hills of Daylesford. Named after a small French township known for its lavender, Sault is a celebration of food, family, and sustainability, where every bite tells the story of the land it came from.
Jodi and her husband have lovingly grown Sault into a family-run sanctuary, where their passion for fresh produce, local ingredients, and environmental care flows through everything they do.
What began as six modest herb beds has flourished into a vibrant estate of kitchen gardens and lavender fields, producing an abundance of seasonal fruit, vegetables, and herbs that feed both the restaurant and the soul.
Their garden-to-plate approach champions organic practices, reduces food miles, and celebrates the simple joy of sharing a meal made with what’s in season — and what’s grown with heart.
Whether it's a sprig of rosemary picked fresh for the day’s menu or a full harvest of summer tomatoes turned into something magical, the connection between the kitchen and the land is always front and centre. Keep reading to see why Sault is more than just a restaurant; it’s a place where memories are made, and where every season tells a new story.
Hi Jodi, Thank you so much for welcoming us to your beautiful property. We’d love to hear more about the team behind Sault and how you discovered this incredible spot in Sailors Falls, Daylesford. What inspired you to bring this property to life?
We actually got married at Sault and we had fallen in love with Daylesford over the years to the point where we had purchased a little block of land in Glenylon which we used to work on in our time off. We had dreamed of having a family and raising them in the countryside with loads of room to run and play. So one night the universe opened us a sliding door. My husband went into the supermarket for milk and when he came out said guess what the owners of Sault are selling…the rest as they say is history. 19 years on we are still here.
Our inspiration for the land was always to make sure we created a bucket list destination experience where we could nourish peoples souls and stomachs. Our idea was to create a sustainable farm to table restaurant. It started with 4 small veggie boxes and now we have over 4 acres of vegetables, we are zero till and make our own fertilisers so we know what is going into the soil to nourish the food we serve our guests.
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Sault’s farm-to-table concept is so special. The plates are filled with various flavours from the very own Sault garden. Can you walk us through how you grow your own ingredients and how that influences the dishes you create for the menu?
The growing process starts a season ahead as we plan with our garden team what crops we will be using and how we can harness heirloom varieties not seen as much these days, so higher in nutrients and antioxidants.
Our head chef is amazing and uses every part of each vegetable from top to tip he makes juices, powders, sauces enabling us to use tastes of summer all year round.
It is truly inspiring to see the initial buying of the seeds, raising the seeds then harvesting and landing it on the foodart inspired menus.
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The design of the restaurant is such an important part of the guest's experience. What moments or feelings do you hope guests take away, and how do you see Sault becoming a part of their story?
I love that guests literally say when they walk in they feel welcomed at home, relaxed and at ease. The space invites you to feel at ease like being invited into a french farmhouse with expansive views of the property high ceilings, exposed timber and stone from the region.
It was initially designed as a farm house and so over the years it feels like it now tells a story it holds the laughter the memories the proposals and the family gatherings (if these walls could talk). It promotes conversations about its heritage and people who have been to Sault in France feel nostalgia and a connection.
I love that over the years we have met couples that now bring their children to Sault and grandparents, that guests fly to visit us from overseas after seeing the posts we share as they feel compelled to visit.
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Your property is a reflection of the natural beauty of Daylesford and designed with sustainability at its core. How can visitors enjoy a stroll around the Sault grounds, taking in the lavender fields and the last of the beautiful sunflower rows for this season?
Sustainability and family at the heart of all we do. We are a family business that both my husband and i work in daily and so from the point of taking a booking to greeting our guests we often invite that as a conversation to feel free to take a wonder in the flowers the farm and amongst the avenue of autumn trees.
Every season presents a beauty, Summer is yes flowers and produce galore. Autumn is golds and reds and stunning sunsets. Winter is very “swiss ski lodge" feels as the trees bark creates the beautiful array of browns and greens against the landscape and our lake and winter veggies nestle in the warm soil. Spring is bliss as the tulips and daffodils push up through the sleepy ground and invite us to celebrate my favorite colour palette (bright).
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The iconic Wedding Chapel on the grounds holds a special place in your hearts. Could you share what makes this chapel so sentimental to you and your husband?
My husband actually designed this chapel after months of researching chapels in NZ that overlook the lakes. So the large window at the back was created to capture the beauty of nature and swans and ducks as they swim by in the sunset.
He built it with his brother using timber sourced from the region, The Salvage yard in Castlemaine as an amazing source of inspiration for re used timber and hand crafted doors and windows. It is amazing that it has become so iconic all across the world and people come from far ad wide to take their lavender chapel shot, we are overwhelmed and honoured that this is a place that people have now bucket listed.
