Aussiefarmersdirectmagazine summer2014

ISSUE 11 Summer 2014

BOUNTIFUL BERRIES

BACK TO SCHOOL

DETOX WONDER BOX

BE INSPIRED

The best of summer fruit

All you need for juicing

$100 SHOP CHALLENGE Meet the Walshes who did it

Lettuce OUR SEASIDE FARMER Barramundi THE LATEST CATCH Dumplings FRESH ASIAN FLAVOUR

Kids’ lunchbox winners

Eco-warrior Joost Bakker

A SUMMER SPREAD

Recipes from Neil Perry and Justin North

NEWS

Welcome

Dear customers and friends, this summer edition, we focus our attention on some hot facts that need our attention from all across the country.

If ever there was a reason to have home delivery of fresh fruit & vegetables, milk & bread, it is now. Healthy eating starts at home and families can be proactive to address nutrition-related diseases, such as Type II diabetes and cardiovascular disease.

In a ‘round-up’ of facts and figures, Monash University has been very clear. Australia is today ranked as one of the heaviest nations in the developed world and prevalence of obesity in Australia has more than doubled in the past 20 years.

Here is the alarming data: • Fourteen million Australians are overweight or obese.

• More than five million Australians are obese.

• If weight gain continues at current levels, by 2025, close to 80% of all Australian adults and a third of all children will be overweight or obese.

• Obesity has overtaken smoking as the leading cause of premature death and illness in Australia.

• Obesity has become the single biggest threat to public health in Australia.

• Based on current trends, we can predict that by the time they reach the age of 20, our kids will have a shorter life expectancy than earlier generations – and obesity will be to blame.

The Harvard School of Public Health states that research has shown better access to healthy food will improve nutrition: • Families influence children’s dietary choices and risk of obesity in a number of ways, and children develop food preferences at home that can last well into adulthood • The food that families keep at home and how family members share meals, influences what and how much they eat. A review of published studies found a strong association between the availability of fruits and vegetables at home and whether children, adolescents, and adults eat these foods.

While our families are enjoying holidays and we are preparing for a grand new year, I wanted to give you plenty of reasons to shop with Aussie Farmers Direct and feel great about it.

Check out our new meal planning tips and our expansive, seasonal fruit & veg range. Did you know we also just won ‘Best Conventional Shopping Website for Organics’ at the Organic Consumer Choice Awards? This was voted by online shoppers during Organic Week in October 2013 – thank you for your support.

Home delivery of fresh foods will help to create a healthy eating environment for your family at home and at school.

This is a real peace of mind worth striving for.

Thank you and kind regards,

William Scott Chairman, Aussie Farmers Direct

1 Source:

The Monash Obesity and Diabetes Institute

Why A Fresh Food Start For The New Year Matters Our kid’s nutrition and exercise habits in Australia need a helping hand.

The National Children’s Nutrition and Physical Activity Survey in 2007 found that the dietary patterns of many Australian children are less than optimal: • 23% of boys and girls were classified as overweight and obese and 5% were found to be underweight; • Children demonstrated a low level of observance of the Dietary Guidelines for Children and Adolescents in Australia, which contains the recommended intake of foods from each of the five main food groups (fruit, vegetables, dairy, meat and meat alternatives and cereals); • On weekdays, institutions such as schools were an important place of consumption (except for children aged 2 to 3 years), comprising more than 25% of consumption for most food groups; and • In terms of exercise, the survey found 45% of boys and 33% of girls aged 5 to 8 years old did not meet the recommended number of steps each day, and that this increased up to 74% for 14 to 16 year old boys and girls.

At Aussie Farmers Direct, we strongly believe if healthy food is fresh and available in the fridge and lunch box, it develops good habits and improved nutrition.

Fresh food and great nutrition go hand in hand. It is that simple.

- Editor

HAND DELIVERED BY YOUR LOCAL MILKO:

INSIDE

Issue 11 SUMMER 2014

Contents

4 5 6 8 11 12 14 16 21

22 23 24 25 29 30 34 37 39 40 44 46 48 51 52 54 55 56

Ask Fletch NEW! Detox Box NEW! Mick’s Banana Bread Our Australia Day Feast NEW! The General Store Back To School – Lunchbox Favourites Organic Yoghurt Cover Story – Berry Farmers of the Yarra Valley Recipe – Justin North’s Strawberry, Rhubarb & Rosemary Crumble Recipe – Classic Summer Pudding About Aussie Farmers Direct Organic Farmer Profile - Barramundi Recipe – Neil Perry’s Barbecued Barramundi With Salsa Asian Dumplings NEW! Our $100 Shop Challenge Recipe - Easy Frittata Base Farmer Profile – Baby Lettuce Recipe - Chicken & Mesclun Salad Healthy Living – Taryn Brumfitt Inspire – Joost Bakker Get Farmed! Muesli Bars NEW! Pastas & Sauces Range Aussie Farmers Foundation News Gardening Gurus and Green Thumbs Meet Our Milko – Michael Patsalis Aussie Farmers Fundraising John Williamson Schools Competition

Acting Editor:

Richard Lange magazine@AussieFarmers.com.au

Senior Writer:

Llawela Forrest

Creative:

Think Vevey

Photography:

Hillary Walker, Renee Hodskiss, Damien Bredberg, Tess Holderness and Eve Wilson

Contributors:

Melissa Jeuniewic, Joel Molinari, Venetia Taylor and lots of other amazing people

Advertising:

Andrew Sneddon, andrew@sundancecompany.com.au, 0416 634 510

Cover photo:

Berry farmer John Stewart with daughter Justine, Yarra Valley, Victoria

Circulation:

100,000

Aussie Farmers Direct Magazine is a quarterly publication. Published by Aussie Farmers Direct Publishing (ABN 39 115 166982).

All rights reserved. All material published in Aussie Farmers Direct Magazine is copyright. No material may be re-produced in part or in whole without written consent from the copyright holders.Distributed across Australia by Aussie Farmers Direct and its network of franchisees (milkmen). The publisher does not accept responsibility for unsolicited material.

Printed :

Offset Alpine Printing.

This magazine is printed on PEFC certified paper, meaning that it originates from forests that are managed sustainably.

PEFC is the Programme for the Endorsement of Forest Certification schemes. PEFC is an international certification programme promoting sustainable forest management.

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FRUIT & VEG

Ask F letch Seasonal Spotlight: Andrew Fletcher, or ‘Fletch’ as we fondly call him, heads up our Aussie Farmers Direct National Fruit & Vegetable team and hand picks the best fruit and veg for our Aussie Farmers Direct boxes. It is summer and the eating is easy; here are Fletch’s favourites.

Warmer days call for cooler vegies. What is in peak season? I’m kind of in love with coleslaw at the moment, and you can get a little creative with it. Red cabbage is in season and it has to be the perfect starting point for any coleslaw recipe. I also like to add beetroot, also in season now – just wash and peel the outer skin, grab the stalk end for a good grip, and grate it. Thinly sliced apples are also a secret ingredient in my coleslaw. Mushrooms are traditionally considered a winter veg, but they are available in summer too, and are

FLETCH’S TOP 10 Seasonal FAVOURITES 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

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APRICOTS BABY SPINACH BEETROOT CHERRIES MANGOES MUSHROOMS PLUMS RED CABBAGE STRAWBERRIES VALENCIA ORANGES

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so versatile in salads and grilled on the barbie. Of course you can’t go past lettuce as a summer staple, and our new mesclun salad mix and baby spinach are the pick of the bunch. Read about Jeremy, our lettuce farmer, on page 37.

We hear it has been a tough season for a couple of our favourite summer fruits.

Yes indeed. Mangoes have had a challenging season, particularly in the Northern Territory where our early season mangoes come from. The Far North Queensland crop is looking pretty good though, but we are finding mangoes are a bit more expensive than most years because of the overall reduction in supply.

Cherries have also copped a bit of a battering from the elements. Supply has been pretty light and with that comes higher prices.

The last couple of years have been pretty heartbreaking for our Aussie orange farmers. How are they going this year?

We are right in the middle of Valencia orange season – Australia’s favourite juicing orange. Our orange farmers are doing much better this season, but it is still critical to support these farmers by purchasing their delicious fruit, particularly with the influx of imported navel oranges from the USA; so unnecessary when we have some of the most amazing oranges right here on our doorstep.

Apricots

Apparently in Latin, apricot means “precious”, and it is a pretty apt definition.

A close relative to the peach and plum, apricots are the most sensitive of stone fruit, needing loads of tender loving care as they grow amidst the elements.

January is the peak season for apricots in Australia, and at Aussie Farmers Direct, we are working with farmers in Tasmania to bring this delicious fruit to you in top condition. Apricots are very specific in what they need for their growing environment, and the varying micro-climates in Tassie combined with the renowned clean air, natural environment and abundant water make it the perfect place.

The beautiful orange blush of an apricot comes from carotene, a substance which our bodies convert to vitamin A; essential for healthy eyesight. Dietary fibre and vitamin C are also in abundance.

We select firm, plump fruit and suggest you store them at room temperature if not completely ripe. Once ripe, move them to the fridge and store in a sealed plastic bag or container for up to three days. Apricots are plucked at their peak, so you’re best to eat them as soon as you can.

APRICOT PARTNERS Try these three perfect pairings to savour apricots in a whole new way.

Apricot + Nuts Fill apricot halves with a soft cheese, such as ricotta or goats cheese, and sprinkle with chopped pistachios for an easy snack.

Apricot + Pork Skewer diced pork, red onion and apricot halves and pop on the barbie.

Apricot + Mustard Combine 3 tablespoons of wholegrain mustard with 2 finely diced apricots for a sweeter, chunkier style of mustard. Great to accompany chicken, lamb or pork, or try smeared on fresh bread with some leftover Christmas ham!

FRUIT & VEG

NEW!

JUST $20

Seven Days Of Juicing

DETOX BOX

We might be post the Christmas eating frenzy and mildly regretful of the New Year’s Eve tipple excess, but we need to regroup and focus on those New Year Resolutions that need, well, resolving. In a short straw poll around the Aussie Farmers Direct office, 100% of candidates surveyed said they wanted to get healthier in 2014.

Well, you know you can turn to “Super Fletch” (aka Andrew Fletcher, our fruit & veg guru) who has got our healthiest interests at heart.

JUICY RECIPES The exciting thing about juicing is that you can experiment to your heart’s content. With your detox box delivery you will also receive seven great juice recipes. Here’s a combination that gets Fletch raring to go in the mornings. Place 1 beetroot, 1/4 pineapple, 1 carrot and 1cm ginger in a juicer and blend. Pour into a tall glass with some ice cubes and add a few shredded mint leaves. Drink. Doesn’t that feel great?!

ou might not know this, but Fletch is a bit of a juice man. So much so that he has created this brand new little wonder box; a box that has got every fruit and veg you need to chop, blitz and blend your way through seven days of the healthiest juices on the planet. If that’s not going to aid festive season recovery and get your year kickstarted right, then we are not sure what will!

In it you will find Fletch’s top ten fruits and vegetables (plus some herb and spice) that are the key ingredients for your juice-fest.

On the fruit front, you will find apples, pineapple, oranges and lemons (or limes).

On the veg front, there’s beetroot, carrot, celery, cucumber and spinach. Plus we have added ginger and mint for extra zing.

It is a box that is a kaleidoscope of colour, which means one thing – a balanced range of items with heaps of nutritional value.

Order your weekly detox box today for just $20. Your body will thank you for it (and Fletch will be very proud of you).

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BAKERY

Mick’s Banana Bread

When Michael Di Salvatore, master baker and winner of multiple awards, decided to turn his hand to Banana Bread, he did some research. After being seriously underwhelmed with the banana-scented commercial variety of this family favourite, and searching high and low for some actual banana in many of the café examples, he left a slice on his desk to see how it aged. “Three months later, it looked exactly the same. No mould, no change at all – it looked like it was going to stand up and walk away at any moment,” Mick says.

t was a good place to start: here was exactly what Mick didn’t want for his Aussie Farmers Direct Banana Bread. What he did want was lots of juicy, moist Queensland bananas. His recipe is loaded with so much fruit that it needs to be stored in the fridge to protect its succulent texture. Nasty preservatives were out, and Mick swears the banana itself, which makes up 40% of every loaf, works hard on its own. “Banana is just a great natural preservative. The texture

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we create is more like an old-fashioned banana cake, full of goodness.”

Mick began his life in the Riverina and grew up committed to both customers and Australian produce, helping his parents out with their independent grocery store. “You weren’t allowed to go to school until you’d packed a pallet of potatoes,” he laughs. “I wanted to be a chef, but I had a chance to work in the bakery in the store at 14 – and that was it.” He went on to establish his own bakeries in Leeton, Wagga and Sydney, scooping up awards for his work along

the way. “Baking is my passion, and I got obsessed with it. At the end of the day, I just love baking a product that people love to eat.”

Try Mick’s delicious Banana Bread today, available through Aussie Farmers Direct.

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ENTERTAINING

Australia Day Here is our guide to your Australia Day essentials, and because they’re available at Aussie Farmers Direct, you know they are wholly-Australian. That is the one key ingredient you must not forget for a genuinely patriotic day of celebration.

We thank you for it, and most importantly, so will our Aussie farmers and suppliers. From all of us at Aussie Farmers Direct, happy Australia Day!

Our three-cheese selection pack features premium cheeses that will create a platter filled with colour and flavour. It includes Wild Wasabi, Smoked Cheddar and Rubicon Red.

Antipasto might be of Italian descent, but it is an Aussie-Italian family that makes our range of nibbles. Sun-dried tomatoes, olives and marinated feta are the kinds of things you can pop out on the table for guests to graze on all day. Add some Vegie Gourmet Dips (Homus, Guacamole or Smoked Salmon) plus a loaf of our Gourmet Ciabatta Bread to create a super spread.

Who doesn’t love a burger?! Make them up ready to eat, or get the crew to choose their own adventure, selecting from fresh burger basics such as lettuce, red onion, tomato and sliced cheese.

Our new coleslaw is a great burger filling too! Our 100% Australian Chicken or Beef Burger Patties are ready for the barbie hot plate. Add our Multigrain or White Rolls, and it’s hungry mouths fed, and job done.

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ENTERTAINING Lamb. It has become an Australia Day must-have, and at Aussie Farmers Direct, you should see the range we have got.

Sirloins, rumps, butterfly lamb leg, spare ribs, cutlets, chops and sausages all lend themselves to some serious bbq action.

Our lamb cutlets are beautifully trimmed to make them perfect to pass around to get the party started. Add a yoghurt dipping sauce made with a pinch of cumin and some freshly chopped mint, and you have officially taken things up a notch.

Sovereign Lamb is all natural prime lamb raised in the Goldfields region of Victoria.

The pure genetics of the stock and their natural feeding regime on lush pastures, clean water and pure air gives the lamb a tender texture and a mild flavour that is unlike any other. This sirloin calls for the oven for a roasting. Create a marinade, baste during the cooking process, and make sure you let the meat rest before carving at the table. You’ll be guaranteed melt-in-the-mouth meat.

Order a Butterfly Lamb Leg Roast, perfect for the barbie, and receive a free Outback Spirit spice rub, only while stocks last!

Our gourmet sausages have real meat in them. Real Australian meat. That might be obvious but we can tell you quite honestly that not all sausages are created equal. Try our range of Gourmet Sausages to create something a little bit special. Our packs of six Hot Dog Rolls, some baby spinach leaves and sauce of your choice will combine to make a memorable hot dog and a sure place on your family’s Australia Day honours list.

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ENTERTAINMENT Don’t forget your greens alongside your meat. Our fruit & veg box provides the perfect foundation for your salads. Try our new baby spinach or mesclun salad mix as the starting point for a healthy green salad. Try some of our new Montefiore Bocconcini in your salad too. Our new coleslaw mix includes red and green cabbage and carrot; add your favourite mayo and you have a fresh salad classic.

This Australia Day we thank a Lord and ballet royalty for inspiring two of this country’s most beloved national sweet treats. Thank you to Queensland’s Governor of the late 1890s, Lord Lamington (well thanks to his chef, to be honest) whose genius combined sponge, chocolate and coconut. Thank you to ballet dancer Anna Pavlova for touring Australia and triggering the creation of the marvellous meringue with whipped cream and fresh fruit. A posthumous OAM for each of you!

Our Aussie Farmers Direct lamingtons hail from Kytons Bakery in South Australia, the home of award-winning lammies. These are made in the traditional way, with a light sponge dipped in chocolate and coated in desiccated coconut.

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New to Aussie Farmers Direct are our individual pavlova casings.

Light and crunchy on the outside with a soft, pillowy meringue in the middle, pull some passionfruit, kiwi fruit and berries out of your fruit & veg box, grab some Bulla Cream with your order, and dessert never looked so spectacular.

The The perfect perfect partner partner to to your your

Aussie Aussie Farmers Farmers Direct Direct Shop Shop Thanks to our new partnership with Aussie Farmers Direct, you can now receive groceries together with your fruit & veg order. The General Store is a new online grocery shop delivering to Melbourne, Geelong, Ballarat, Bendigo, with more areas coming soon. We stock grocery staples, baby essentials, and health & beauty items in the famous Australian household brands you know and love.

Best of all, everything is conveniently delivered to your door.

Shop now at GeneralStore.com.au Aussie Farmers Direct MAGAZINE Online grocery shopping delivered to your door.

KIDS

Back To School Lunchbox Winners

School days are here again. For the latest in our growing range of nutritious, on-the-go snacks that fit perfectly into the kids lunch boxes, check out our Back To School tab online. Pair these products with wholesome bread from our Bakery, and some creativity from your fruit & veg box, and their food for the day will be ready to go faster than they can say “Muuuuum! Where’s my school baaaaaag?”

Aussie Farmers Direct wishes you all the best for a Happy New School Year!

Name: Lily Age: 8 School year: Grade 2 Favourite food: “I like strawberries and watermelons equally the most.”

Best lunchbox treat: “I love mum’s homemade blueberry muffins.”

Mum’s secret weapons: Lily’s mum Lucy is a stay at home mum with a cake decorating business on the side, but you won’t find any cake treats in Lily’s lunchbox! Lucy always tries to offer everything that’s healthy and homemade whenever she can. “Whatever we have for dinner the night before, I make sure I do a big batch, and Lily takes it in a thermos for lunch the next day. It might be pasta, fried rice or pumpkin soup. I also always give her a sandwich at least once a week. With fruit, I have to make sure it is cut up – the kids just won’t bother eating it if it’s not in handy slices! “ says Lucy.

Sticks & Dips: Make eating vegies easy by cutting up carrot, celery and cheese into snack-ready batons. Add one of our Homus or Guacamole Dips and you can tick the ‘healthy snack’ box for recess eating.

Sandwiches: Our new Lawson’s Original Loaves, in White or Homestead Seed, is bread the way it used to be, made with loads of goodness and the perfect nutritional choice for kids. Use a cookie cutter to create some fun sandwich shapes to surprise the kids at lunch break.

Dried fruit: Our Sultana Packs offer 6 x 40g individual servings. Add some our dried apricots as well for a perfect nutritious snack.

Yoghurt: Our five:am yoghurt squeezies are available in 12 x 70g pouches, no spoon required. With two great flavours - Organic Blueberry or Organic Vanilla Bean – this is certified organic dairy goodness.

Fresh fruit: Thread cubed fruit onto a skewer to create an easy snacking option with an added bit of fun.

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KIDS Name: Ryan Age: 12 School year: Grade 6 Favourite food: “I really like chicken in the wraps mum makes.”

Best lunchbox treat: “I like it when I find chocolate chip cookies in there.”

Mum’s secret weapons: Kym is Ryan’s mum, and she is a pretty busy lady, working two part time jobs – one in the family’s home building company and the other at a junior soccer association. Kym doesn’t have a lot of time to spend getting the lunchbox sorted, so for her it has to be quick and easy, but still nutritious. “Wraps are a big hit, so I load them with chicken, grated carrot, cheese, lettuce and mayo. Anything I put in Ryan’s lunchbox has to be grab and go, and not require a spoon. As soon as the bell rings he is out in the playground with his mates, so it has to be no fuss. Muesli bars and cookies are great for this. I do put fruit in his lunchbox, but nine times out of ten it will come home again!”

Popcorn: Butter Popcorn comes in perfect snack sizes.

It is high in fibre, and is air popped and gluten free.

Importantly, it is made from Aussie corn.

Muesli bars: Get Farmed! is our range of highly nutritious muesli bars, naturally sweetened with Australian honey. Try Fruit & Nut or Fruit & Seed (six bars in each pack).

Cookies: Choc Chip Cookies come in a pack of five and are individually sealed for an easy lunchbox addition.

Wraps: A nice alternative to the standard sandwich, wraps are great for salads or to fill with dinner leftovers. Our eight pack wraps come in White, Wholegrain or Low Fat. Juice & Milk: Moolish Milk is made at an Aussie-owned dairy and with Banana, Strawberry and Chocolate flavours, they provide a delicious calcium-enriched treat.

Apple or Orange juices are made from fresh juice, not reconstituted. Both milk and juice come in packs of six in 250ml portions.

Fresh fruit: Bananas are one of the best energy-fuelled snacks, and its natural skin cover provides a great canvas for a daily message to pep up your kid’s day!

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DAIRY

Our Y oghurt-Loving Yogi 5:00am. It is a time of the morning most of us don’t often see; still tucked in bed sneaking in the final hour or so before the alarm (clock, kids or otherwise) marks the start of a brand new day. At five:am organic yoghurt headquarters, it is a different story.

t is a time of the day when you’ll find their cows getting milked, and their yoghurt guru switching on the lights, ready to create dairy deliciousness. You will also probably find five:am organic yoghurt founder David Prior doing his downward dog. As a long-time yoga devotee, David believes you get a unique view of the world at that time of the morning - a sense of clarity rarely captured during the rest of the day.

Only milk from organic dairy farms makes its way into five:am. One of these farms is owned by Peter and Wendy Wallace whose 160 Friesian cows (all individually known by name) enjoy blissed-out lives in the lush pastures of Gippsland; pure Victorian dairy country.

The Wallaces are part of a cooperative of dairy farmers that uphold the highest standards of sustainable and organic farming. “It’s a way of farming that harks back to our grandparents’ generation; getting back to nature and understanding how it works and how to work for it,” says Wendy.

Martin Houben is five:am’s chief “yoghurteer”, who spent two years refining the recipes for the company. He’s had over 50 years experience in both the Aussie and European yoghurt industries and with his intense passion for organic produce, he was destined to join the five:am family. At Aussie Farmers Direct, we’re glad he did.

The result is a range of yoghurt for which the finest organic and allnatural ingredients combine to create yoghurts with a conscience.

The yoghurts are full of probiotics like acidophilus and bifidus that aid healthy digestion. Free from gluten, gelatine, preservatives and with no artificial colours, flavours, stabilisers or sweeteners, it is just pure food that’s really good for you.

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NOW AVAILABLE AT Aussie Farmers Direct: five:am powerpaks [8 x 200g] Organic Banana or Organic Honey Low fat organic yoghurt blended with antioxidant rich acai, linseed (for fibre and protein) and organic banana.

The durable pack makes it a great on-the-go or postsport snack. five:am squeezies [12 x 70g] Organic Blueberry or Organic Vanilla Bean Enjoy them straight from the pack – no spoon required.

Two great flavours are perfect for kids’ lunchboxes or ‘big kids’ on the move. five:am yoghurt small tubs [170g] Organic Vanilla Bean or Organic Orange, Lemon & Ginger A one-sitting sized yoghurt which is all organic. Explore two different and inspired flavours. five:am yoghurt milk [250g] Coming soon Great to have in place of milk to pour over cereal or fruit, or simply enjoy straight from the bottle.

SPREYTON FRESH. NOTHING BUT APPLES. TAB

Spreyton Fresh has been championing Tasmanian apples for over a 100 years so it’s no wonder their juices are loved by Aussies all over. An iconic family brand, Spreyton Fresh only juices the finest apples from their orchards in Spreyton, Tasmania.

SPREYTON’S SUMMER SORBET APPLE SORBET

INGREDIENTS 2 ½ ½ 1

cups Spreyton Fresh Cloudy Apple Juice cup lemon juice cup sugar egg white

METHOD Place a plastic container in the freezer to chill while preparing the sorbet.

Combine apple juice, lemon juice and sugar, stir over medium heat until sugar has dissolved.

Pour into chilled container, place in the freezer until almost set, about 1-1½ hours.

whisk until it reaches a smooth soft ice texture. The texture of the finished sorbet will depend on how finely the ice crystals are broken up at this stage.

A processor can be used but care must be taken not to over process or sorbet will turn into a liquid.

Return the sorbet to the plastic container and freeze for 4-6 hours or overnight until firm. Remove from freezer 5 minutes before serving to soften slightly.

Use an ice cream scoop to spoon sorbet into serving glasses.

Serve immediately.

Roughly break up the frozen sorbet with a metal spoon, transfer to a bowl, add the egg white and

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COVER STORY

Merry

Berries

Summer brings with it a bountiful berry harvest - strawberries, raspberries and berries black and blue. In Victoria, Aussie Farmers Direct works with 16 farmers who, six years ago, formed a collective to bring their beautiful, premium berries from farm to you.

ictoria’s Yarra Valley is home to many of these berry farmers, and it’s a region that supplies a third of Australia’s strawberries.

Its fertile, red volcanic soils and a mild climate provide a stellar environment to grow a whole range of berries, but it is their strawberries and raspberries that we’ve taken quite a shining to at Aussie Farmers Direct.

John Stewart and his wife Jola operate their berry farm at Wandin East in the Yarra Valley. Both worked on their respective family farms – John’s in cut flowers, Jola’s in strawberries - but it was the heart shaped berry that won theirs, with the couple choosing a life growing sensational strawberries over snapdragons and sunflowers. They have now been in the business together for twenty years.

Their 12-hectare farm produces around 500,000 punnets of strawberries each year, but this season has been a bit touch and go. It starts in the middle of October and goes right through until mid May, but so far this year the unseasonable, erratic weather has presented lots of rain and heavy winds, which break the fragile plants. Thankfully,

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strawberries are a crop that can regenerate pretty quickly, taking around two months to get back on track to produce more fruit.

The key element of strawberry growing to get absolutely right is the picking. A well-ripened berry will be the sweetest, containing the maximum amount of natural sugars, and that is what John is looking for.

Unlike some other fruits, strawberries don’t sweeten after they are picked, which is why the picking timing is critical. John tells this by the colour – a bright, luscious red that hasn’t gone too dark. Plus the all-important taste test.

There are only a couple of strawberry varieties that prevail in the Australian industry, but John is at the forefront of exploring other varieties that are sweeter and more productive. At his trial nursery he is growing different strawberry varieties that originally hail from England, Spain and the USA, to see how they fare in the Australian climate. It is 18 months in quarantine, plus the same amount of time growing in a designated farm before these species can be released for trial purposes. It then takes up to four years for the fruit to be tested and grown before they produce fruit in the quantities needed for our enjoyment. There is a Californian variety in particular showing a lot of promise that has got John pretty excited.

This whole process greatly appeals to John.

He studied Botany and its this interest coupled with a natural curiosity that feeds his appreciation for the science of agriculture. He delights in the opportunity he has to research and explore, and says bringing one of these new varieties to market will be an immensely fulfilling milestone in his life as a farmer. “I also love the challenge of man versus nature,” says John.

Interestingly, Australians aren’t big berry eaters. In America, it is the largest growing fresh produce category, and they are

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Strawberries are the only fruit to show off their tiny seeds on the outside, with, on average, 200 seeds. To enjoy the sweetest possible strawberry taste, here’s a little-known tip - eat them back to front! Instead of holding the calyx (its green leafy top), remove it and eat the wide end first, finishing off with the tip. The tip is the end that ripens first, which means you’re leaving eating the sweetest part until last!

buying berries by the bucket load due to their wonderful health benefits. Strawberries are an excellent source of vitamin C, and also feature Manganese, an essential nutrient that acts as a powerful antioxidant and anti-inflammatory agent. They are also great for eye health and contain anticancer properties. Potassium, Vitamin K and Magnesium in strawberries are also important for bone health.

John not only grows berries for Aussie Farmers Direct. He also has a ‘pick your own’ business, where berry lovers can head to his farm and do the hard work themselves. John’s daughter Justine is now 15 years old, but every Sunday since the age of five she has had a prime role in teaching visitors how to select and pick ripe strawberries. She knows everything horticulturally about strawberry farming, but it is a skill that will likely remain a hobby – she’s much more interested in a career working with animals.

Now aged 61, John has no plans of retiring any time soon. “I’m still young enough to work hard and I am still enjoying it too much,” he says. As for his preference when it comes to enjoying strawberries, he loves ‘Matlaninka’, a Polish dessert his wife used to eat as a child. It combines pureed strawberries with icing sugar and cream.

It is generally used as a topping over fresh fruit or ice cream, but being a sweet tooth, John polishes it off on its own. (next page)

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COVER STORY

Raspberries this season will be proudly brought to you by Han and his uncle Thai, who are a part of the same berry grower collective in Victoria. Their farm is also located in the Yarra Valley, and spans just two hectares.

Han has been a picker for other farms in the region for many years, but only six months ago was delighted to take over the lease of a local farm, whose owners were retiring.

It’s been a big learning curve; everything was new, and Han wasn’t sure he’d be able to handle the physical intensity of

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the work. He says being a part of the collective has been important as the other farmers have been incredibly supportive.

Han worked in a whole range of different jobs before trying his hand at farming, and he hasn’t looked back.

“I love the outdoors and I like the whole concept of farming. There is a freedom, and I love being amongst nature. I also love the labour of it, and getting dirty!” says Han. Along with raspberries, Han grows blueberries and blackberries as well as red currants, which have a very short season

just before Christmas. Raspberries are the only berry species that has a hollow core, and as such they are a very delicate fruit that need tender care throughout their whole life. Han knows they are ready to pick when they pull away easily from the stem, and are plump and brightly coloured. It is best to enjoy raspberries as soon as you get them, but they can be stored for two to three days in the fridge, ideally in a sealable container on absorbent towel, to wick away the moisture that can hasten their spoiling.

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TAB

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RECIPE

Strawberry, Rhubarb & Rosemary Cru mble

SERVES

6

The combination of ripe fragrant strawberries with the acidic, earthy freshness of rhubarb and a hint of savouriness from the rosemary is wonderful. Serve with thickened cream for a real treat.

INGREDIENTS

400 g rhubarb, trimmed 1 × 250 g punnet strawberries, hulled finely grated zest and juice of ¼ orange 1 sprig of rosemary, leaves picked and finely chopped 1/3 cup caster sugar icing sugar, for dusting Crumble ½ cup plain flour ½ cup rolled oats ½ cup brown sugar 120 g cold unsalted butter 1 teaspoon finely grated ginger

METHOD

Family Cooking Justin North Lantern RRP $49.99

Roughly chop the rhubarb and strawberries, then place in a stainless-steel saucepan with the orange zest and juice, rosemary and caster sugar and toss gently to combine. Set aside for 2 hours at room temperature.

Transfer the saucepan to the stove and cook the fruit over low– medium heat for 20 minutes until jammy and luscious. Tip into a 1.5-litre ovenproof dish.

Preheat your oven to 190°C. For the crumble, combine the flour, oats and brown sugar in a large mixing bowl, then rub in the butter with your fingertips until the crumble mixture resembles coarse breadcrumbs. Mix in the ginger.

Spread out the crumble mixture on a non-stick baking tray and place in the oven to toast for 12–15 minutes until golden and crunchy, stirring every so often. Sprinkle the toasted crumble over the fruit, then cook in the oven for 15 minutes until the fruit is bubbling and aromatic and the top is browned and crisp.

Dust the crumble with icing sugar and serve from the dish at the table, so everyone can help themselves, or spoon into individual bowls.

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RECIPE

Su mmer Layered Berry Puddings

Keep the festive season alive for just a little bit longer with these sensational summer puddings. Easy to prepare and pop in the fridge overnight, use leftover bread so it doesn’t go to waste. It combines the best of the summer berry harvest.

INGREDIENTS 5 cups mixed fresh berries, such as strawberries, raspberries and blueberries 2 tbsps lemon juice ½ cup castor sugar Pinch of salt 18 thin slices of bread (white or fruit bread) Thickened cream, for serving

METHOD In a saucepan, combine berries and lemon juice over medium heat until berries release their juices but still hold their shape, about 2 minutes. Stir in sugar and salt; cook until dissolved - 3 to 5 minutes. Don’t overcook the fruit; you want it to retain its shape and freshness. Strain sauce and reserve both sauce and whole berries. Let cool.

Line a cupcake tin or individual teacups with cling wrap, pressing it into cups, making sure there is additional cling wrap to cover over each pudding once made.

Using cookie cutters or an inverted glass or cup, cut out six 5 cm rounds and twelve 7 cm rounds from bread.

Pour 1 tablespoon sauce into each cup then 1 tablespoon berries. Top each with the smaller bread rounds. Add another tablespoon each of sauce and berries and another layer of bread. Make another layer of sauce and berries and top with the remaining bread round. Press down gently but firmly with your hands.

Fold the excess cling wrap over each mould and cover with a baking sheet. Add some weight (using weight beads or uncooked rice or dried beans in a cup) and refrigerate for at least 4 hours (preferably overnight).

To serve, pull up on plastic wrap, upturn onto serving plates, and gently unwrap each pudding. Drizzle with some of the reserved sauce, and add a dollop of cream.

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SERVES

6

TAB

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FARMER

Barra mundi In Croc Country

Sometimes slow and steady wins the race and that is just the way the Richards family likes it. It has taken some twenty years of trial and error for Bob Richards and his son Dan to carefully understand their local environment, and in doing so have produced some of the best barramundi you’ll find in Australia. They call it ‘Humpty Doo Barramundi’, and we offer their primo fish as Barramundi Fillets at Aussie Farmers Direct.

ocated on the banks of the Adelaide River in the Northern Territory, Humpty Doo Barramundi is pure crocodile country - wild and rugged, warm breezes, wide-open skies and beautiful, pristine waters that combine to create a wonderful site for rearing barramundi. On a seasonally inundated saltwater floodplain, protected pools have been established in which the barramundi are naturally farmed. Farming the barramundi in this way means a sustainable way of fishing. They can produce quality, fresh barramundi every week of the year, without impacting and depleting local wild fish stocks.

Dan recalls coming home after a full day of university lectures to scale and fillet the farm’s harvest. That was in the mid 1990s, when they yielded around 50 kilograms of fish per week. Fast forward to 2013, the family now produces up to 30,000 kilograms of fish a week and employ 20 people to help make it happen. Those past twenty years have been an important time of learning and gradually building the size of the farm in order to continue to deliver the best quality and ensure the welfare of the fish. In the process they have won numerous awards and developed a formidable reputation.

Bob Richards was granted a study fellowship to head overseas in 2002 to visit some of the world’s best aquaculture facilities. It was an important fact finding mission, and helped cement some business fundamentals that have enabled the family to build the business and invest in the right innovations. Barramundi is a hot ticket item – even though the business continues to grow, it still cannot meet demand.

Barramundi are natural predators and feed on a high protein diet. The largest grow up to five kilograms, which takes some 18 to 24 months. These whole fish are chilled to zero degrees to keep

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them naturally preserved, and are then carefully transported to top restaurants and fishmongers around the country to fillet to their own specifications.

Dan says the special thing about their business is the considered way they have gone about it. “We’re family owned and operated and started from ground zero with no money and just a bit of a dream, really. It’s been growth through knowledge, and through taking the time to learn, we’ve helped to pioneer the industry,” says Dan. “I love working with the fish, I love the wonderful wild environment; it really is beautiful and very special. I also love imagining new things for our business and working with a group of great people to make these things happen,” says Dan.

Barramundi is a fish that enjoys a reputation as being one of the finest to eat with its firm, moist, whitepinkish flesh with large flakes. It is a very versatile fish that can be steamed, fried, baked or barbecued.

Try our Aussie Farmers Direct Barramundi Fillets in your next shop!

RECIPE

RVES

SE 4

Barbecued Barra mundi With Roast Capsicu m & Olive Salsa

In his new book ‘Simply Good Food’, renowned Australian chef Neil Perry presents a collection of simple recipes that all start with Neil’s belief in cooking with top quality, sustainably produced, seasonal ingredients. The salsa for this recipe is great with seafood and also works well with chicken, pork, lamb or beef. The fish doesn’t have to be grilled – it could be pan-fried, poached or roasted. Give it a try by adding some Aussie Farmers Direct Barramundi Fillets to your next order.

INGREDIENTS

4 x 200 g barramundi fillets, skin on sea salt and freshly ground pepper extra virgin olive oil 1 lemon, cut into quarters Salsa 3 yellow capsicums 3 red capsicums 80 ml (1/3 cup) extra virgin olive oil, plus extra sea salt and freshly ground pepper 2 small red onions, finely diced 3 garlic cloves, finely chopped 3 anchovy fillets, chopped 40 g (1/4 cup) pitted Kalamata or whole Ligurian olives 1 tablespoon salted capers, rinsed 2 tablespoons flat-leaf (Italian) parsley leaves, finely chopped splash of red wine vinegar

METHOD

Preheat the oven to 180ºC. For the salsa, cut the capsicums in half and remove the seeds. Toss with 2

tablespoons of the oil to coat and salt and pepper to taste. Arrange the capsicums, cut side down, on two baking trays and roast for 35–40 minutes or until the skins blister. Transfer to a bowl and cover with plastic wrap. This is important – it keeps the cooking process going and softens them, adding to the intensity of the flavour because they are steamed with their own heat. When cool enough to handle, peel the capsicums and cut into large dice.

Meanwhile, in a non-stick frying pan, heat 2 tablespoons of oil over low heat. Add the onion, garlic and a sprinkle of salt. Cook for 30–40 minutes or until the onion is meltingly tender. Add the anchovies, olives and capers and toss them through the onion mix. Remove from the heat. Add the parsley and capsicum, and drizzle with the extra olive oil and the vinegar. Check seasoning and finish with a grind of pepper. Set the salsa aside.

Preheat a barbecue grill to high. Season the fish fillets and brush with a little extra oil. Grill the fish, skin side down, for 2 minutes, then

turn over and cook for a further 2 minutes or until done to your liking. If the fillets are thick, this could take as long as 10 minutes.

Serve the fish with the salsa and lemon wedges.

Simply Good Food

By Neil Perry Murdoch Books $49.99

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TAB

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TAB

Restaurant quality.

No added msg.

Convenient and great for entertaining.

w mushiki.com.au e amanda@mushiki.com.au p 0402 538 881 a 4 govan street, seaford, vic 3198

MEALS

For The Love Of Du mplings

Sometimes holidays don’t go exactly to plan. Amanda Endre and Hayden Thatcher each crisscrossed the globe to meet in Japan for a much-awaited reunion and some snowboarding fun in the famous Japanese powder. One night they found a dumpling bar and fell in love… with gyoza.

t was a night in Tokyo back in 2011 when they drank the local sake and ordered way too many gyoza dumplings.

The whole dining experience planted a seed that continued to germinate throughout their entire trip, where business plans were sketched out on soy-sauced napkins. On her first day back at work as a food technologist for one of the UK’s upscale supermarkets, Amanda resigned, eager to return to Hayden in Melbourne and build their new business, which they called Mushiki Dumplings.

Hayden was a chef by trade, with stints at a French ski resort, a Scottish highlands homestead and a winery in Margaret River, and was at the time developing pasta products for a multinational company in Melbourne. The couple found a site, built a commercial kitchen, and started tinkering with a whole range of dumpling recipes, using their friends as taste testers at their dumplings-only dinner parties. At the end of 2011, they were ready to share their newfound love beyond their

appreciative family and friends.

The pair began with a stall at the local farmers’ markets. “It was a great way to start because we got instant feedback. It was incredibly reassuring that we were on the right track,” says Amanda. Soon word got around and smaller, quality food outlets were stocking their fresh gyoza.

Amanda and Hayden believe one of the key elements to their success is in the quality of the ingredients. Only free range meat is used, the prawns are caught in Queensland, and other ingredients are locally sourced. The time spent finding the right elements and harnessing the perfect flavour combinations has clearly been time well spent.

Amanda’s favourite gyoza is their Free Range Chicken & Shiitake for its well-rounded flavour. She enjoys them the traditional way, steamed for 4-5 minutes then lightly pan-fried on one side, and served with a simple soy and rice wine vinegar dipping sauce.

Hayden enjoys his favourite gyoza, the Free Range Pork & Prawn, the Aussie way - straight on the barbie hot plate.

Aussie Farmers Direct customers can now order Mushiki Dumplings.

The couple has already had some wonderful feedback from those of you who have fallen in love with them as well. “We’ve received a lot of emails from Aussie Farmers Direct customers telling us how much they love them.

One mum said she didn’t get a chance to try them because her kids ate them all! But she said she’ll be ordering some more for her and her hubby to eat on the quiet,” says Amanda.

Try these delicious Mushiki Dumplings with your next Aussie Farmers Direct order: Free range Pork & Shallot Free range Chicken & Shiitake Free range Pork & Prawns Available in NSW, VIC & SA.

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MEAL PLANNING

Aussie Farmers Direct MAGAZINE

Are You Ready To Take Our $100 Shop Challenge?

A family of 4.

3 meals a day.

For 5 days.

With just $100.

Meet the Walshes.

They did it, in our Aussie Farmers Direct $100 Shop Challenge.

The Walsh family - Sophie, Marty, Abigail and Heidi.

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MEAL PLANNING

hirty-eight year old Sophie Walsh from Eltham in Victoria is your classic busy mum. A part-time job, two kids under five, a hard-working hubby and a proud household to maintain. There was no better candidate to take up our challenge to create three nutritious, filling meals for the whole family, every day for five days, with our new Aussie Farmers Direct $100 Shop selection.

We started with an Aussie Farmers Direct family-sized fruit and veg box. We added some meat and fish, oats, bread and milk, eggs, butter and cheese, as well as one of our delicious ready-made lasagnes. We also devised a nutritious meal guide, which gave Sophie the tools she needed to go out and conquer. How did she go? Let’s find out!

Sophie, how did you find the challenge?

It was easy and simple. I didn’t really have to think! The weekly menu suggestions were all planned out which was fantastic, and the food was really fresh.

What did you love about it the most?

The ease of delivery. It was great having everything you needed, ready to go. I loved that I didn’t need to pile the kids into the car and head down to the supermarket where, as much as you try not to, you end up over spending and over buying when the kids grab food and sneak it into the trolley!

It also encouraged healthy eating. We’re pretty good on that front anyway - my kids can’t get enough fruit - but the suggested meals were all really nutritious, which meant we didn’t cut any corners.

Planning meals in advance was also a bit of revelation. It meant one less thing to think about when mealtime rolled around. It’s a new habit that I’ve now embraced. Having the ready-made lasagna was also fantastic – it meant I had a bit of a night off!

Did anything surprise you?

It made me realise I’ve been stuck in a pretty boring routine when it comes to meals, and so the $100 Shop Challenge has actually reignited my passion for cooking! It made mealtime more interesting. It

Aussie Farmers Direct $100 Shop Meal Guide

MONDAY

BREAKFAST LUNCH

DINNER

DESSERT/SNACK

TUESDAY

WEDNESDAY

Avocado or Tomato on Toast

Porridge

Poached Egg on Toast

Porridge

Porridge with a side of Sliced Fruit

Ham & Salad Sandwich

Ham & Cheese Sandwich

Cheese Sandwich

Leftover Roast Beef & Vegie Sandwich

Egg & Salad Sandwich

Grilled Fish with Steamed Vegies

Grilled Chicken Thigh Fillets & Vegies

Roast Beef & Vegies

Potato & Vegie Frittata

Lasagne

Sliced Fruit

Fruit Salad

Sliced Fruit

Sliced Fruit

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Stewed Fruit Topped with Crunchy Oats

THURSDAY

FRIDAY

MEAL PLANNING Shopping List for $100 Shop PRODUCT

Family Fruit & Veg Box 2 Loaves Multigrain Bread Farmers Lane Butter (250g) Sliced Ham (200g) Tasty Cheese (250g) Wholegrain Quick Oats (750g) Whole Milk (3l) Reduced Fat Milk (1l) Free Range Eggs (700g) Chicken Thigh Fillet (500g) Beef Rump Roast (800g) gave us items I would never ordinarily order, such as the Catch of the Week fish. Instead of just grilling it, I wanted to be more creative, and in the process found a new recipe that the whole family absolutely loved, and I’ll definitely be doing again.

The family fruit and veg box is like a mystery box. You don’t know exactly what you’re going to get; you’re just getting whatever is in season. In my box was bok choy, which I haven’t cooked with for ages. I made a vegetarian frittata in which I used the bok choy, and that recipe has also now become a new family favourite.

What did the kids think?

Apart from trying some new recipes, which they loved (and keep asking for again!), my kids caught onto my new enthusiasm. Because I was excited about it, the kids were too and wanted to be involved as well, so they helped me prepare a lot of the meals. How often does that happen?!

What about hubby?

I do most of the cooking but one or two nights a week I have to work late. I had the menu plan stuck on the fridge and he thought that was great. He knew exactly what was planned for that night and could get dinner organised really easily. I was a little worried that there may not be enough food, but there was plenty and he didn’t complain of being hungry!

Catch Of The Week Seafood (400g) Family Beef Lasagne (1.2kg)

To take the $100 Shop Challenge, visit AussieFarmers.com.au/ FamilyShop100

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MEAL PLANNING

The $100 Shop Nutrition Report

By Karen Inge, Institute of Health & Fitness

Easy Frittata Base

SERVES

4

Mastering a great frittata base opens up a whole new world of different recipe options that make use of vegies that you don’t want to go to waste. A meal unto itself, its perfect paired with a fresh salad for a highly nutritious family meal on the table in ten minutes.

With so many of us being frantically busy, the thought of planning meals and shopping becomes a low priority, so we often find ourselves taking the easy way out and resorting to unhealthy food choices.

Having a ready-made selection of nutritious foods at an affordable price for a family makes healthy eating so much easier. The Aussie Farmers Direct $100 Shop selection can meet the recommended serves of all food groups for an average family of four.

One of the biggest nutritional challenges is achieving the five serves of vegetables a day however when you receive a family seasonal box of fruit and vegetables as part of the $100 Shop, you will see how easy it is.

This is a great way to have fun with food as well. You sort of have your own ‘mystery box’ of healthy foods to plan your menus for the week and cook what you like, knowing that everything you make from the box is good for you and your family.

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The recipe photographed has simply had a handful of roughly chopped spinach added to our frittata base mix, and includes ingredients all found in your $100 Shop.

So, add this recipe to your repertoire to whip up in your own $100 Shop challenge!

INGREDIENTS

2-3 medium-sized potatoes, peeled 1 tbsp olive oil ½ onion, sliced 4 eggs ¼ cup milk ¼ cup fresh parsley, chopped sea salt and freshly ground black pepper ¼ cup grated cheese

METHOD

Boil potatoes until just tender. Drain and cut into 3-4cm chunks.

Set aside. Heat oil in a small fry pan (approx 20cm). Add onion and cook for 2 minutes until softened. Add potatoes and any other vegetables of your choosing, and toss to combine with onion.

Whisk together eggs, milk, parsley, salt and pepper. Pour over the vegetables and cook on a low heat for 5-6 minutes. Sprinkle cheese over the top and place under a pre-heated grill for 3-4 minutes until golden.

TAB

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FARMER

The Best Of Lettuce

On Jeremy Haw’s lettuce farm, located in the seaside beauty of Victoria’s Mornington Peninsula, he’s harbouring a spaceship. Well, that is what he says it looks like. It is a contraption that is, however, very much a part of this galaxy, and it’s his latest pride and joy.

t is pretty impressive,” says Jeremy. “It is on the cutting edge of innovation in the lettuce industry and cost me a pretty penny, but it is a worthy investment.”

Lettuces are short in stature, and as such grow very close to the ground. It means their myriad of leaves attract specks of dirt

which can get into every delicate curl and fold. Jeremy’s new, start-of-the-art device takes charge of the washing, cleansing each lettuce three times; first removing the heavy soil, then gradually the finer specks.

A special cooling mechanism used during each wash also ensures the leaves remain fresh and crisp.

It is a process that is a far cry from what

happens in the field at harvest, which is done just the way it has always been done – by hand. Each lettuce is meticulous picked to minimise any leaf damage and to ensure it is taken when at its peak.

Jeremy has been farming all his life. He hails from South Africa, and back there was farming sugar cane, bananas and tomatoes.

He immigrated to Australia in 1997 and has

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FARMER

LET US MEET! Here are some lettuce varieties you may not have met before, and you just might find them in your Mesclun salad mix.

Mizuna Glossy, serrated, dark green leaves and narrow white stalks, which have a mild mustard flavour.

Tatsoi Dark green spoon-shaped leaves, which have a soft creamy texture and a subtle flavour.

Baby Chard Shiny, green, ribbed leaves with stalks that can be coloured white, yellow or red, depending on the variety. It has a mild earthy, creamy flavour.

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been involved in the world of lettuces for 12 years. It is a crop that demands a huge amount of his energy.

“For a fragile, delicate thing, lettuces take a lot of work. It is a fast growing crop that we grow year-round. In summer, which is our busiest time, lettuces can go from seed to harvest in just four weeks. We employ around 40 locals and we operate the farm seven days a week,” says Jeremy.

The business specialises in baby leaf salad leaves and fresh herbs. The Mornington Peninsula provides the ideal backdrop for these intensive crops, with its sandy, loam soil and a temperate climate that is neither hot nor cold. Growing the crops in natural soils out in the open produces good flavours and textures, and the lettuces Jeremy produces are some of the most spectacular we’ve seen.

At Aussie Farmers Direct we love Jeremy’s Mesclun salad. Mesclun is traditionally a mix of assorted, small, young salad leaves which originated in Provence, France.

Jeremy relishes the ability to change the

blend as differing lettuce varieties come into season. He’ll often have up to 12 different varieties in his version of Mesclun, which might feature red and green coral, red and green oak leaf, endive, snow pea tendrils, baby chard, tatsoi and mizuna, a Japanese variety.

“When you pick up just a small handful of Mesclun you should be able to spy four or five different leaves. It really is a ready-made salad; all you need to do is add a dressing.

Different lettuce suppliers have different Mesclun recipes and I can always tell which one is mine. You eat salad with your eyes, so the mix has to have good colours and textures, with different leaf shapes to create interest. The taste is also important – you need a blend of leaves that are bitter, some earthy, some peppery, some sweeter,” says Jeremy.

Aussie Farmers Direct now supplies Jeremy’s Mesclun as well as Baby Spinach in 180g zip lock bags. This is also a new innovation; the resealable bags ensure that the lettuce has the longest life it can.

RECIPE TAB

ES SERV

4

Chicken & Mesclun Salad

Grab a bag of Jeremy’s mesclun salad leaves to create this light yet filling chicken salad. The addition of sautéed mushrooms and onion gently wilts the mesclun leaves, and the dressing coats all the ingredients to create a super delicious taste, with some crunchy hazelnuts added for texture.

INGREDIENTS

6 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 cloves garlic, finely chopped 1 spring onion, finely chopped 1 tsp dijon mustard 1 tsp fresh thyme, roughly chopped 2 tsp fresh basil, roughly chopped Salt and freshly ground black pepper, to taste Salad 180 g mesclun mix 3 tbsp extra virgin olive oil 4 boneless, skinless chicken breasts 2 large mushrooms, thinly sliced ½ red onion, thinly sliced ½ cup pecorino cheese, shaved ½ cup chopped hazelnuts, toasted

METHOD

Dressing In a medium bowl, whisk together the oil, vinegar, garlic, spring onion and mustard until well combined. Add the herbs, season with salt and pepper and mix well. Set aside.

Salad Place the mesclun in a large mixing bowl; set aside.

In a large frypan, heat 2 tbsp of the olive oil over high until very hot. Add the chicken and sear well, about 2 to 3 minutes each side. Reduce the heat to medium low and continue cooking until the chicken is done, 5 to 8 minutes depending on thickness. Transfer to a cutting board, rest for 5 minutes, then slice thinly.

Add 1 tbsp of oil to the pan, turn the heat to medium high, and add the mushrooms and red onion. Sauté until tender, about 4 minutes. Reduce the heat to low, pour in the dressing, and just heat through. Pour the mushroom and onion mixture and about three quarters of the liquid from the pan onto the greens and toss well to gently wilt them. Distribute the salad among 4 serving plates. Top with the sliced chicken, cheese and hazelnuts. Drizzle the remainder of the dressing over the chicken and serve immediately.

Aussie Farmers Direct MAGAZINE 39

WELLBEING FUEL Fuel your body like a rocket. Good food equals good mood.

RESPECT Talk a new language about your body.

Be kind to yourself.

Treat yourself with respect.

PRIORITISE Put the oxygen mask on first. Once you’ve taken care of yourself, you can take care of others.

Taryn’s Story

The birth of the Body Image Movement

Taryn Brumfitt is an Adelaide mum of three who is helping change the way Aussie women think about themselves. She is about targeting beauty from the inside out, aiming to encourage women to be more accepting of who they are and to use positive language regarding their bodies and others. It’s about prioritising health before beauty. She offers great advice and tips from a place of personal experience. We asked Taryn to share her story.

What does wellness mean to you?

SUPPORT Surround yourself with fabulous, positive and supportive people.

LAUGH A laugh can often make everything okay.

FOCUS Focus on the things you can change. Not the things you can’t.

“In 2012, while contemplating my impending plastic surgery which would make my breasts perky plus neatly tuck away that excess fat on my stomach, I had an epiphany.

If I go through with this, what am I saying to my daughter about body image? How will I teach her to love her body? How am I going to encourage her when I am standing in front of her with a surgically enhanced body? What type of hypocrite of a mother would I be?

At that moment of realisation were questions I needed to address, and within that moment, I knew the answer. It was clear. I chose Mikaela, and the future of my daughter.

With the decision to cancel my surgery firmly in place, it still left me stuck in a body that I didn’t love, with parts I detested. I was at rock bottom, I hated my body more than ever.

Then a thought popped into my head. What if? What if I could live happily with my body? Was this even possible?

I picked myself up off the floor, wiped the tears from my eyes and looked into my mirror. Bursting from my soul came my old friend Taz, the happy-go-lucky self that I knew and loved, which had been hiding for too long.

She simply said, “You can do this”.

And so began this journey. This unwavering desire to teach, educate and shout around the world that loving your body can bring you happiness and by learning to do so can change lives forever.”

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Wellness is the state or condition of being in good physical and mental health, and it is individual to everyone.

We are all born with a genetic disposition that will lead us down different paths of health and illness throughout lives.

“My personal definition of wellness is having energy from the moment I get up until the moment my head hits the pillow at night,” says Taryn. “It also means having the endurance to keep up with my three children, as well as feeling balanced, happy and content.

This is what wellness means at this current stage of my life.”

Our definition of wellness evolves with us as we move through life, with changing priorities and circumstances.

What’s your definition? What does wellness mean to you? Taryn believes it is a great place to start to help guide the changes you might want to make in your life.

JOIN THE MOVEMENT! Online at BodyImageMovement. com.au or Facebook.

Watch more of Taryn’s tips on the Aussie Farmers Direct You Tube channel.

WELLBEING

Green smoothie revolution Food feeds your soul, and there is much truth in the adage “you are what you eat”. Nutrition is vital to give you the energy you need and to make your body function at its absolute best.

Taryn is a recent green smoothie addict, which is a huge change for her - she wasn’t always totally in love with her greens.

“I grew up despising vegetables. When I was little I would always be the last to finish my dinner as I used to swallow whole peas, one by one (like tablets) so I didn’t have to taste them! From childhood to adulthood my hatred of vegetables didn’t leave me, until I learnt of a way to consume them without gagging. I popped them into a blender and added a price of fruit and ‘ta-da’, a delicious drink that ticked a lot of nutritional boxes!” says Taryn.

Ten reasons why you should get to love a green smoothie: 1. They are fast to prepare and easy to drink 2. They are the best and easiest way to get more greens into your diet 3. They’re a great source of protein (spinach is 44% protein, the highest of all green leafy vegetables) 4. They flood the body with much needed vitamins, minerals, antioxidants and phytonutrients 5. They give you lots of energy 6. It’s a convenient drink that you can make and carry on the go – throw into a drink bottle and down while doing the school drop offs 7. You can vary the ingredients and tailor it to suit your health needs on that day (a banana for extra energy, dates for a bit more fibre) 8. It sets a great tone for your day; you’ll find it will help motivate you to stay clear of sugar and processed foods 9. It sets a great example for the kids who may just want to wrestle you for a sip 10. It is one easy step toward being just that little bit healthier

Try our new Aussie Farmers Direct detox box! All the fruit and veg you need to help create your own green smoothie. See page 5!

What do you put in a green smoothie?

There are no limits! Experiment with a whole range of combinations including spinach, celery, apple, pear and banana; mint, parsley, cucumber, lemon, celery and ginger; or kiwi fruit, orange, kale and grapes.

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Aussie Farmers Direct MAGAZINE

Mick’s Bakehouse; established in 1990, has grown to become one of the most recognisable brands throughout the Australian baking industry.

The business, whilst well known for its pies, also produces award winning banana bread, cakes and pastry lines at its bakery. www.micksbakehouse.com.au Micks Bakehouse Wholesale P: 02 96006887, E: sydney@micksbakehouse.com.au

INSPIRE

Joost Bakker

Joost Bakker is a man who is difficult to classify. A fifthgeneration tulip farmer, his career combines art, food and sustainability; his creative adventures making us marvel at their invention as well as question how we as a society operate.

What experience made you enter this field of endeavour?

It has been a combination of many experiences. Growing up in Rustenburg near Amsterdam, my Grade One teacher told my mum that I would gain a lot from being mentored by a local artist. I spent Wednesday afternoons with him for a few years until we migrated to Australia. This was a unique experience in itself, and definitely had a big influence on me and gave me confidence in my artistic ability.

Who has been your strongest influence?

My dad, by far. His passion, hard work and love of the natural world made me appreciate and respect how complex it really is. Once someone shows you how to see beauty in simple things, you see it yourself forever. I believe beauty is everywhere, we just need to be open to see it.

Who most inspires you and why?

There are many people that inspire me and I have met some incredible people in my life. But without doubt a person that made a big impression on me this past year was Alan Savory. He is a man who has lived an extraordinary life and imparts so much practical wisdom. He realised many years ago that farmers are all in the same predicament, whether in Chile, Canada, Europe, India or Australia. He believes it is simply human nature to live beyond our means, and forever feel like we need to yield, grow and constantly increase what we have. He found farmers in Africa with annual incomes of $500 putting themselves in the same predicament as farmers in North America with annual incomes of $500,000. I will never forget meeting him.

What is the most rewarding thing you do?

To teach my kids and the many people I collaborate with the importance of real food grown in real soils. I love that my kids understand the importance of healthy soils, healthy habitats and plants and how extraordinary all of these things are.

Where do you get your energy?

From growing, harvesting, preparing and eating amazing food as well as being surrounded by friends that are creative. Living in our beautiful property, located in the Dandenong Ranges near Melbourne, is a great pleasure - at the moment my kids are climbing the walls of our house, it is covered with thousands of strawberry plants!

Of your life experiences, what is your most treasured?

I’m never completely satisfied with what I’ve done and always strive to do better, but I am proud that in the last six weeks alone we have influenced two of the best three chefs in the world (Rene Redzepi from NOMA in Copenhagen and Alex Atala from DOM in Sao Paolo) to change the way they operate their restaurants and start composting the organic waste they create!

A world without waste is really what I bang on about. The fact that today, one third of the world’s gas is used for fertiliser is just wrong. At the same time we are burying organic waste in landfill.

It makes no sense to me!

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INSPIRE

What are you currently working on?

I have a lot of projects on the go! We’re continuing to run our Silo

By Joost Café in Melbourne. It’s a café that I designed in reverse.

I started at the end; assessing the waste production, and worked back from there. My dream has always been to build restaurants that create no waste and I am excited that Silo is achieving this.

This was a natural evolution from the pop-up Greenhouse projects developed in Melbourne, Sydney and Perth. All the features of the Greenhouse cafés were carefully considered, first for their practicality, recyclability, life cycle and embodied energy and then for their aesthetics and cost. I am also working on building an urban intensive farm on a rooftop in Melbourne.

Is there a food issue that you are particularly passionate about?

There are so many things I’m passionate about. Creating systems that allow farmers to sell milk direct is one example. At our Greenhouse Perth, we use 20 litre stainless steel barrels to get milk direct from a farm in Western Australia. We pay the farmer $1.80 per litre and he supplies us 1,600 litres per week as well as cream.

My argument is that you only need a dozen regular customers to take decent quantities and pay a decent price and all of a sudden the economics of running a farm change. The farmer can consider reducing the herd from 500 to 150, which means he doesn’t need to buy in hay, grain or silage. This reduces the stress on the land and makes farming more sustainable and much more profitable.

Australian dairy products are far superior than any in the northern hemisphere. Our animals are outside year round, in the sun, collecting vitamin D and eating natural grasses. Northern European dairy farmers say they can’t make money by simply letting their cows just eat grass, so they feed them soya beans – it is complete madness, and we all need to have a good hard look at ourselves!

We need to get back to basics!

What legacy would you like to leave the world?

Imagine a world without waste! That is something that I would love to see happen.

What’s for dinner tonight?

My wife Jen is the one that mostly cooks, but every week I turn two litres of raw cream into butter, four litres of raw milk into yoghurt and with the leftover buttermilk I ferment amazing bio-dynamic rain-fed rice from far north New South Wales for 24 hours, which increases the nutrient level of the rice ten fold. To cut a long story short, we are having a risotto made with this rice tonight!

Aussie Farmers Direct MAGAZINE 45

SNACKS

The Perfect Energy Boost Get Farmed! Muesli Bars When our Aussie Farmers Direct “muesli maestro”, Lynne Skene, set out to create our ‘Get Farmed!’ range of muesli bars, she had a very specific end product in mind.

hey had to be made with wholly Australian ingredients, and Lynne got that 99.77% right.

Cinnamon was an essential spice in her recipes, and she simply could not find Australian grown cinnamon. Everything else – from the oats, the fruit and nuts, seeds, as well as the honey – is all grown on Australian soil.

Next was the nutrition factor. Lynne had done her research, and found that so many

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of the bars on the market are overloaded with sugar and coated with chocolate or sugar-sweetened yoghurt. Whilst a sugar of some type is essential in order to bind the grains, Lynne has chosen to use honey to sweeten and bind in order to reduce the amount of glucose. As a result, the Get Farmed! muesli bars, laden with a blend of different grains, dried fruit and seeds, as well as nuts, are one of the healthiest on the market. They are also low in salt and fat, and are a good source of fibre.

The third essential element was size and texture, and she used her own children, Riley (aged 12) and Stephanie (9) as the testing team. It was important the Get Farmed! bars were not too hard, nor too chewy.

“We use puffed spelt and puffed millet – two ancient grains that are incredibly healthy – along with rolled oats and corn flakes. Not making the muesli bars from a traditional muesli blend has created a lighter style of bar that is easy to chew. The ‘chewability’ factor is really important for kids,” says Lynne.

TRY THE GET FARMED! muesli bar range in your next order!

Get Farmed! Muesli Bars Fruit & Seed (6 x 180g) Get Farmed! Muesli Bars Fruit & Nut (6 x 180g) During her research, Lynne also found that some of the bars were so large that the kids couldn’t actually put them in their mouths.

She factored that in as well, to ensure they were perfect for on-the-go eating.

“The kids really love them! Riley plays tennis and we bring a box for him and the kids to share during the match. They’re great for lunch boxes during the week, as well as for after school and weekend sports commitments. Riley relies on them now to give him an energy boost mid-match,” says Lynne.

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MEALS

Pastas & Sauces, Nonno-style

It’s the Nonnos, not the Nonnas, who have the insights of tradition in the kitchen team at 7 Chefs. These men are a family of chefs that were taught how to make pasta and sauces the old school way – from the Nonnas and Nonnos before them.

Chefs is a Melbournebased family business that was one of the pioneers in the creation of premium, fresh artisan pasta in Australia, direct from their Italian immigrant roots. It is from this base that the Tuscan Fresh range of pastas and sauces has been created. Traditionally only sold in small local delicatessens and providores, the Tuscan Fresh range is now available across Australia for the first time, exclusively through Aussie Farmers Direct.

It is a company that is a stickler for the classics and then blends this with the latest in food technology. You may have enjoyed our Aussie Farmers Direct Butter Chicken, Honey Soy Chicken and Beef & Black Bean ready-made meals.

These fast-favourites come from some of the other ‘7 Chefs’ of the business, who create these recipes with the freshest Aussie ingredients, and deliver them with the latest in savvy innovation - a steam-ready process that enhances the flavour to ensure that the heatand-eat convenience factor doesn’t compromise great taste and optimum nutrition.

Tony Talevski has only recently joined the 7 Chefs team, and he greatly values its Australian made principles. Having spent almost twenty years working with some of the big multinational food companies, he’s developed an enormous appreciation for what it means to work with a family-owned business whose values don’t steer from the creation of good quality, wholesome food.

“Given the long family history, they have developed great relationships with local growers, and these small farmers have grown with them. This longevity and consistent quality has also created enormous faith in what we do from our customers. I love that the profits

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from the business are reinvested back into Australia as we keep investing in innovation to stay ahead of the pack.

We employ 100 staff, many of whom have been with us for decades. I have fast discovered it’s a business with a strong heart,’ says Tony.

Tony is a traditionalist when it comes to his favourite pasta. “I love the beef ravioli. We are really generous with the filling, so when you bite into it, there’s lots of tender, locally reared beef, which just melts in your mouth. I boil it in water for three minutes with just a pinch a salt until it’s al dente. Paired with our Tomato & Garlic sauce, I add some fresh basil and grated parmesan; it makes a simple, completely delicious meal.”

The Tuscan Fresh range of pastas and sauces is now available at Aussie Farmers Direct.

The pasta range includes Egg Fettuccine, Veal Tortellini, Ricotta & Spinach Agnoletti and Tony’s favourite, Beef Ravioli. The sauces range includes Bolognaise, Tomato & Garlic and Carbonara.

TAB

Aussie Farmers Direct MAGAZINE 49

Australia’s TAB

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Disaster Recovery Funding & Its Positive Impact Heard of Gilgandra? Or Mirranatwa? Or even Seaforth? These are three small country communities affected by either bushfires or floods in the summer of 2012-13. They were each granted much needed funds from the Aussie Farmers Foundation and we’re pleased to report that the money has been spent, and the communities are in a much better place.

Sarah McIntyre, her father, 2nd Lt Donald McIntyre, Comms Officer Heather McIntyre, 4th Lt John McIntyre and Secretary Rhonda Crawford.

he new, bright yellow pneumatic mast and aerial on the Warrumbungles Community Broadcasting Association (WAR FM) in Gilgandra, 400 kilometres from Sydney, may not attract a second glance by a visitor, but for the locals it represents a beacon of communication for the community.

“Council, SES and Red Cross use the community radio to broadcast updates during disasters. It’s particularly important in times of emergency,” Randall Medd from Gilgandra Shire Council said. “When the van is used at community events, elderly and people with mobility issues can listen from home, keeping them engaged with the community.”

Upgrading the mast and aerial was possible via Aussie Farmers Foundation’s $4,033 grant, one of seven made by the Foundation for Rural and Regional Renewal Grants for Small Rural Communities Program from a $20,000 donation from Aussie Farmers Foundation. This vital program enables community not-for-profit groups to apply for

funds to address the things that will make the greatest difference to their recovery from natural disasters.

Just like community radio, the Country Women’s Association (CWA) is important to the fabric of country life. In Seaforth, just north of Mackay in Queensland, the CWA’s small cottage provides emergency accommodation, and in January 2013, was used by families who had been inundated by flood waters. Built in the 1950s, it was well past its best, and needed some upgrading.

“To raise the funds to do this would have taken a long time and lots of raffles and market stalls. There’s no way we could have had this done quickly,” said CWA member Pauline Berard. Thanks to the grant of $3,667, the cottage now has an updated bathroom and new stove, and is a far more comfortable home away from home for those evacuated in an emergency.

The Country Fire Authority (CFA) brigades of Mirranatwa and Karrabeal, stationed in the Grampians region of Victoria, were also grant recipients, receiving $4,000. Following

some changes in supplier fuel supply arrangements, local farmers, who comprise the CFA, had to complete a 110 kilometre round trip after their weekly route, just to refuel their fire trucks. The foundation’s grant helped to alleviate this through the purchase of a 950-litre fuel pod and pump.

“The ability of the brigades in the area to fuel from Victoria Valley Station will save them considerable time travelling to Hamilton for fuel, especially at night after the completion of burn offs, etcetera. This will be a major safety improvement. Also, with several brigades using the pod, the turnover of fuel will increase, minimising the possibility of stale fuel occurring over time,” said local CFA Captain Bruce Burger.

To make a donation to the foundation, look for the donation tab in the products column. It’s easy, simply click “Add to Order” - every dollar counts.

Aussie Farmers Direct MAGAZINE 51

GARDEN

Aussie Veggie Swap Goes Global

When Andrew Twaits finally completed his tree change in a move from Melbourne to the Macedon Ranges region of central Victoria, he quickly got his veggie patch and orchard underway.

Over-eagerness to plant combined with stellar weather conditions landed him a bumper crop, but there is only so much you can do with an oversupply of zucchinis. It compelled him to find a way to make sure this excess produce did not go to waste, and in doing so developed what has now become a global food community.

n March 2013 ‘Veggie Swap’ was born, a website devised by Andrew as a way to take homegrown food swapping, a practice long established in many rural communities, into a technologically-savvy century. Having worked first as a lawyer and more recently

VEGGIE SWAP To learn more or to find out how to set up your own community food swap, visit VeggieSwap.com. as a digital strategist, it was a chance to combine these skills with his new gardening obsession. The site is free to use, with groups of local gardeners able to create their own hub to list what each member is

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growing and facilitate swaps.

But it doesn’t stop there. “It also encourages a conversation, and is a place for people to buy and sell produce as well as do a direct swap. It can deal with timing and transport issues, and allows people to swap their produce for exactly what they need in an area that suits them.”

It is not just fruit and vegetables that people are eager to swap. The site has even had a starter culture for sourdough bread, as well as manure that’s garden-ready. Although designed for gardeners and small-scale food producers, it has attracted interest from café owners and restaurateurs keen to source food that is ultra-local.

For Andrew, the idea was that the initiative becomes self-sustaining – an online community which looks after itself. With no promotion, far flung pockets in Ireland, San Francisco and Norway have stumbled upon and are using the site for their own local programs.

His enthusiasm for farming hasn’t faded and

this summer his wife Tanya and kids Oscar (aged 8) and Mackenzie (6) have been enjoying corn, beetroot, lettuce, tomatoes, asparagus, potatoes, apples, nectarines, peaches, plums, apricots and pears, as well as the ever-prolific zucchini.

It is a massive effort that Andrew manages part time alongside his garden and his “day job”, but says it is simply acting on an ever-increasing trend around the globe.

“Veggie Swap might save people a little bit of money, and reduce food miles and waste. But it’s also about encouraging people to enjoy the benefits of locally grown food. To that end, it’s an effort that is wholly worthwhile,” says Andrew.

GARDEN

Calling All Budding Green Thumbs

Love the idea of growing edible plants in the garden but don’t know where to start?

Attempted to grow just a humble parsley plant but quickly realised you weren’t the green thumb you liked to think you were? Well, you’re not alone.

When Leena and Paul Green bought a house in Melbourne in 2005, it had a picture-perfect, ready-made, vegie garden, and the pair felt it was their duty to continue the legacy of the previous owners’ efforts.

They were big gumboots to fill - and green thumbs they were not - so they set about educating themselves on how to tend and nurture their plot.

“Our initial attempts at gardening were really about buying packets of seeds of things we liked to eat, and sticking them in the ground,” says Leena. “It then evolved into actually noticing what was happening. We

GARDEN PLANNER For more information and to download the app, visit TheGardenPlanner.net.au

discovered the magic of water! Before long we got the hang of it and got to the point where we had at least one ingredient from the garden in every meal. Sometimes it was just parsley, but now we can harvest a whole salad of potatoes, peas, beans, lettuce and beetroot.”

To say it was immensely satisfying is an understatement. It has taken the couple on a delicious journey that has made gardening a task they inherited, to something that is now a part of the fabric of who they are. Watching their son lean over a broccoli plant and take out a big bite, brontosaurusstyle, got them excited that the kids were into it as much as they were. They wanted to share their DIY knowledge and encourage fellow garden-dreamers, so documented their progress in a blog. This has now morphed into ‘The Garden Planner’, an easy-to-use (and beautifully illustrated) iPad app.

For the garden novice, it tells you want to plant in your area and when to harvest and eat your food. It also keeps you on track with reminders to water; its connection into the Bureau of Meteorology data means it won’t remind you to water if its rained (or is about to)! More experienced gardeners can use it to figure out their whole planting regime - plan their seasonal garden, sketch out staggered planting and harvest times, and discover companion planting options.

“It is about helping people who aren’t super confident in what they are doing, and hopefully getting them to the point of bringing in just one ingredient from the garden for every meal over summer,” says Leena.

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FRANCHISING

I Love Being A Milko Name: Michael Patsalis Round: Inner North West of Sydney One thing that is not normally associated with your fruit & veg shopping is a good belly laugh, but that’s exactly what you’ll find in Michael Patsalis’ Aussie Farmers Direct milko round. A hint of comedy, a touch of irreverence, a bit of “LOL” and some Aussie cheek are what usually greet 1500 lucky customers who have Michael rolling up to their door to deliver the goods with his customary patter.

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To enquire about becoming an Aussie Farmers Direct milko, visit AussieFarmersFranchising.com.au.

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Following a career as a mechanic, service advisor and then café owner, Michael is fond of a yarn and really enjoys the interaction with his customers. Even if it is underwater. “Yeah, I’ve been invited in many times for drinks, and also quick dips in the pool on hot days,” he says. “I just love catching up with all my customers every week.”

As somebody who discovered the opportunity to become a milko while signing himself up as a customer, Michael reckons Aussie Farmers Direct has all the right ideas, and he is proud to have created a growing “five-star” business. There is no way you’d winkle the magic formula out of this Harley-riding, soccer playing guy though. “What’s the secret of my success? I can’t tell you my secrets! Just believe in yourself and what you do,” says Michael.

Michael loves getting involved in fundraisers for the local schools, and thrives on the milko lifestyle and the holy grail of work-life balance, but his favourite thing about the job is being part of the family. “I just want to thank the Aussie Farmers Direct family and all my lovely customers out there. Without them, I wouldn’t be where I am.”

He certainly wouldn’t have as many funny stories to tell. “The best thing a customer has ever said to me was ‘Why can’t my postie be as good-looking as my milko?’!” laughs Michael. There’s obviously a lot of LOL going in both directions on Michael’s round!

Aiding St Aidan’s

Healthy fundraising the Aussie Farmers Direct way

enn Steadman has just clocked one year in his role as an Aussie Farmers Direct milko, but he’s already a diligent disciple of the fundraising possibilities the humble Aussie Farmers Direct fruit & veg box can offer schools right across Australia.

Benn has just completed one of his first fundraising efforts with St Aidan’s Anglican Girls School in Corinda, Brisbane. The school’s Parents & Friends (P&F) Association was excited to dip its toe in the water to see just how an Aussie Farmers Direct fundraising drive might make a positive impact on its cash resources.

With hardly any marketing effort, the school had some 50 families order an Aussie Farmers Direct family fruit & veg box, with Aussie Farmers Direct donating $10 from every box to the P&F. The trial was an important learning curve for both the school and Benn to see how it all worked, and to gauge the level of interest. Plans are now afoot for a much bigger drive that engages not only the parents involved in the school, but friends and relatives as well as staff.

Judith Morrison was one of the P&C committee members that coordinated the trial, and she sees it is a fantastic opportunity.

“People actually get something for their money. It’s not like a raffle where you just get a ticket and hope for the best. All we’re asking parents to do is buy their fruit & veg that week from Aussie Farmers Direct instead of elsewhere, and Aussie Farmers Direct pass on the money to us. The fact that we are promoting healthy eating also

aligns closely with the philosophy of our school,” says Judith.

“It also helps enormously that Benn and his assistant Amelia are absolutely lovely - so kind and easy to deal with. They showed us great personal service, which gives us a lot of confidence for success in future fundraising drives. The money will go towards classroom equipment, and there is a very long wish list!” adds Judith.

The drive also made the school’s existing Aussie Farmers Direct customers aware that their weekly shop is also important in allocating funds to their childrens’ school.

Two percent of the total value of their shop can be directed into their school’s fundraising pool.

Benn believes the fact that Aussie Farmers Direct manages all of the logistics of these fundraising drives makes it a really low-effort fundraising solution. “If schools run a pie drive, they need to purchase the stock, hold it in cold storage, manage the distribution and actually hope they can sell it all. There’s none of that headache with an Aussie

Farmers Direct fundraising drive.

I do all of that for them!” says Benn.

To learn more about fundraising opportunities for your school, club or group visit AussieFarmers. com.au/Fundraising

Aussie Farmers Direct MAGAZINE 55

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