Sunny-side up: Inside a South Aussie staple
From a few chickens to one of the state’s biggest free-range producers, the Rohde family is still keeping things local – and personal.
As Easter rolls around, eggs are having a moment – from foil-wrapped chocolate to the real deal piled onto barbecue plates and slipped into long, lazy brunches. But behind every carton is a story, and for the family behind South Australia’s Rohde Egg Co, it goes back nearly 70 years.
Long before free-range was stamped across every supermarket shelf, the Rohdes were already doing things their own way. “Our egg business started in 1957 with Ian and Jill Rohde,” third-generation producer Martin Rohde says. “They were sheep and cropping farmers but wanted to try to grow their business and generate some cash flow, so they purchased a few chickens.”
What started as a side hustle has grown into a major local operation – still very much family-run. Over time, the next generation stepped in, with Ian and Jill’s son John and his wife Ange continuing to build the business alongside the farm. Now, with Martin and his sister Brooke heavily involved, the scale is bigger but the DNA hasn’t changed.
“We now have 130,000 chooks at our original Tarlee site and 45,000 at Blewitt Springs, a farm we purchased in 2023,” Martin says. “In total, we have about 45 employees, working from production through to distribution.”
At any given time, tens of thousands of hens are doing their thing across the farms. Every Rohde Egg Co. free-range egg comes from one of around 150,000 chooks roaming between paddock and laying shed, producing more than 100,000 eggs a day.
Despite the growth, the approach has stayed consistent. “We have always been free-range egg producers,” Martin says. “This decision was made decades ago and we have continued to this point.”
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And it’s not just about letting chickens outside – it’s about how that space is used. With ranging areas full of trees, plants and insects, there’s space to scratch, wander and behave like a chicken should.
Life for the hens is kept as natural as possible. They eat grain grown on the farm and lay in spacious, comfortable sheds that are carefully monitored. The aim is simple: keep things consistent, keep the animals well, and the product follows.
“We believe in high animal welfare standards and that happy and healthy chickens will lay tastier eggs,” Martin says. “We try to provide an environment that is comfortable, natural and enriching for the chooks.
“Personally, my favourite thing about producing eggs is easily the fact we are producing a product for people to enjoy in their homes or at a cafe,” Martin says. “It is really fulfilling seeing our eggs on the shelves or on the menu. A lot goes into getting the eggs there but it’s all worth it when others enjoy it.”
Still, there’s no shortage of challenges.
“The challenges never seem to stop, from production challenges to break downs or the potential for bird flu outbreaks. We always need to be on our toes and never complacent.”
That constant balancing act – between growth, quality and staying resilient – is part of what’s driven the business forward. It’s also behind the next step: a move into one of Adelaide’s most iconic food spots.
“We’re stocked all over South Australia: in Drakes, Woolworths, Coles, independent supermarkets, fruit and veg stores, butchers and more – we’re in a shop near you,” Martin says. “We are super excited to be opening a stall in the new development at the Adelaide Central Market from November this year. To be included in such an iconic location and have the ability to sell direct and engage with customers face-to-face is something we have really wanted to pursue.”
For the Rohdes, that face-to-face connection matters – just as much as the support they’ve had along the way.
“Community means an enormous amount to us: whether it’s our local community or South Australia as a whole, we are extremely grateful for the support they’ve given our family business for decades,” Martin says. “Where we can, we try to give back through donations or sponsorships. We’re a partner of KickStart for Kids and love that we can be a part of the amazing work they do.”
It’s a reminder that, even as the business grows, it’s still grounded in something local.
And with Easter coming up, there’s no better excuse to put eggs front and centre – beyond the chocolate aisle. Whether it’s baking, brunching or throwing something on the barbecue, they’re one of the easiest ways to pull together a good feed.
Asked for his go-to Easter option, Martin keeps it low-key.
“Oooh, this is a good question,” he says. “The world is your oyster but, for me, fried eggs on the BBQ with some bacon with friends or family on Easter Sunday always hits the spot. But there are many, many options.”
No fuss, no overthinking – just good food, done well.
Because while chocolate eggs might steal the spotlight, the real ones are working overtime behind the scenes – collected daily, packed up and sent out to kitchens across the state.
And behind them? Early mornings, a family legacy and a commitment to doing things properly – one egg at a time.
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