NRI CRICkET MATCH, WERRIBEE The NRI national member and supplier conference was held in Melbourne and included a round robin type cricket match held in the spectacular grounds of the heritage listed Werribee Mansion.
WA DEPOT - kEWDALE
The Triazines, David Carpenter 3rd from right.
Some 100 odd members and suppliers assembled to do battle split into about 12 teams. Among the participants were Dave Carpenter and Allan Ross from Olssons. With the contest underway and the battle in full flight, Dave’s team was sadly knocked out of the competition despite his superb bowling and sensational batting. Luckily, Allan's team showed guts and tenacity and went on to win the grand final. Go Allan!
Winning Team The Fungicides, Allan Ross top left
Olsson Industries are pleased to announce the opening of their newest warehouse and distribution facility at Allied Express, 24 Miles St, kewdale, Western Australia. Olsson’s range of supplement blocks and associated products are now distributed in every state of Australia and available through all major rural retail outlets for those graziers wishing to increase productivity of their livestock and maximize the grazing potential of their properties.
Mark Thomas QR Freight Linehaul Manager, Tony Taylor State Operations Manager Allied Express and Allan Ross
SEA SALT RUB COOkING DEMONSRATION Recently at an Olsson’s seminar, we invited Josh Job, Executive Chef at Daydream Island to deliver a cooking demonstration to our guests. After receiving the range of Sea Salt Rubs, Chef Josh developed the following tasting menu and demonstrated how to cook each dish – sensational! You can find all the recipes on the web site and let me assure you, they taste as wonderful as they look. STARTER Toasted ciabatta bread with extra virgin olive oil and The Great White dukkah ENTRéE Big Chilli and Garlic infused squid pan tossed with lime served aside a petite Asian salad of shredded vegetables and Lemon Lemon Lemon aioli mAIN Thyme and Oregano Dolce crusted lamb rack served on Its So Rosemary roasted potatoes, buttered asparagus and Wild Thing sauce.