When Pietro Porcu made it back to his farm in Gobur, south of Longwood, he was greeted by darkness and ash. His home, and the free range, organic farm that for the past two decades has supplied his South Yarra restaurant Da Noi with seasonal produce, eggs and meat, was completely gone.
Then, amid the crumpled sheds, melted water tanks, ruined machinery and blackened trees, he saw movement. Chickens, goats, pigs and cows: somehow, miraculously, many of his animals had survived.
