Genuinely Southern Forests Summer 2016

Southern Forests

Pick of the

crop

It’s time to enjoy delicious Genuinely Southern Forests fruit and vegetables

A Premium Publishers publication

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Lyster Orchards is a family owned and operated orchard cluster located in the pristine Southern Forests’ region of Western Australia.

Three generations of orchardists with a combined 60-plus years in the apple and pear industry, the Lyster family is passionate about producing premium products.

Our apple varieties include Royal Gala, Golden Delicious, Granny Smith, Fuji, Jonathon, Bravo and Pink Lady. We also grow trademarked varieties including Kanzi and Greenstar.

HOLLY MURPHY PHOTOGRAPHY | DEAD PIXELS

Look for Lyster Orchards’ crisp, crunchy, premium, unwaxed produce at your local IGA and farmers; markets, as well as independent grocers in the Perth metro area. If you can’t find Lyster Orchards’ apples at your local grocer – ask for them!

Lyster Orchards 28327 South Western HWY Manjimup Western Australia 6258 Phone 0417 438 806 info@lysterorchards.com.au

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Fruits of the forest

Genuinely Southern Forests’ apples and grapes are at the heart of some great local products.

By JANINE PITTAWAY

C

an there be anything more satisfying than creating a beautiful, delicious product by hand, knowing it has just two ingredients - 100% natural produce and love?

Three local producers are living the dream across Manjimup and Bridgetown with two of the best-known products from the Southern Forests region - apples and grapes.

Husband and wife team Paul and Alana Starkie from Sally’s Lane began experimenting with small batches of sparkling grape juice in 2011 at their family-owned vineyard and winery.

They were captivated by the fresh, intense flavours of different grape juices and wanted to bottle the experience.

Five years later they are producing four varietals

of non-alcoholic sparkling grape juices using 100 percent fresh-picked, locally sourced fruit using traditional hand-pressed juicing methods.

Processing about 10 to 15 tonnes of fresh local fruit each year for their Manjimup juice range, Paul and Alana follow a “less is more” approach to production, sourcing grapes from passionate local producers, using minimal processing and additives, and focussing on the fruit’s quality, ripeness, and careful handling.

Food miles are something NewLeaf Orchard Juices in Manjimup have no need to be concerned about. For the past six months Kate and Dean Baker have been making 100 percent sparkling apple juice from fruit grown on their 8ha apple and avocado orchard.

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"We are often asked how we get our juices to taste just like the apples they came from," says Dean. "The answer is simple. We grow the very best quality apples in this part of the south west. We press the fruit gently and add nothing except a little sparkle. The result is distinctive, fresh-tasting juices which capture the essence of the apples they are made from."

Using Pink Lady, Granny Smith and Golden Delicious apples, Kate and Dean farm-press juices with the same names, using only fruit a nd no concentrate, preservatives, sweeteners or colouring.

The world’s Pink Lady apples actually originate from Manjimup and the region is the largest apple producing area in

TOP DROPS Left, NewLeaf Orchard Juices are 100 percent natural all they add is the sparkle. Left, Paul and Alana Starkle from Sally's Lane, produce small batches of delicious grape juice. Inset, Kate and Dean Baker and family from NewLeaf Orchard Juices. Below, The Cidery makes the most of Manjimup's apples.

Western Australia.

Another local producer to make the most of this beautiful homegrown apple is The Cidery in Bridgetown.

For more than 16 years, they’ve produced what is now Australia’s fastest growing alcoholic beverage.

The Cidery was Western Australia’s first boutique cider producer and continues to handcraft 100 percent natural cider from Manjimup apples.

Co-owner John Lucey said he and his business partners, all Bridgetown locals, were proud to use just local produce in their ciders.

“Many commercial ciders use apple juice concentrate sourced on the world market and add preservatives, additives, flavouring and colouring, but this practice does not support our local farmers.

“The Cidery has a collaborative business approach with our suppliers and wholesalers.

We buy about 100 tonne of apples each year.

“By collaborating we can be more effective, and we work with people who want to support

local producers and communities.

They are also a tourist attraction, seeing people from Perth and around the world who appreciate the quality of The Cidery’s cider, all-natural award winning beers.

The Cidery also produces local ales and stouts under the brand Blackwood Valley Brewing Company, and hopes to source hops from the region in coming years as they become available.

You can find The Cidery at 43 Gifford Road Bridgetown, open seven days a week. Visit thecidery.com.au or their Facebook page for updates.

Sally’s Lane grape juices are available at markets in the south west and around Perth or online - sallyslane.com.au NewLeaf Orchard juices are available from Manjimup Farmers Market and Bunbury Farmers Market, south west cafes and wineries and a range of regional and metropolitan IGA stores.

See their Facebook page, NewLeaf Orchard Juices, for updates or visitnewleaforchard.com.au.

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The Gateway is more than a hotel, more than a restaurant, or venue for functions.

Call us on 08 9777 1053

The south west is particularly blessed with an abundance of wildflowers – and where there are flowers, there are bees, which means honey is a most delicious by-product of all those blooms. By MIA LACY

From petal

to pot

T

his year’s wet winter has been blooming great for the wildflowers of Australia’s south west. The frequent downpours have contributed to one of the best seasons in memory, and in the Southern Forests over 1,500 species of flowering natives, including many stunning and sought-after orchids, are thriving in a Mediterranean-type ecosystem.

And, where flowers blossom, you'll find those most precious of flying insects – bees. Honey bees are active on native flowers such as karri, jarrah, marri, blackbutt, morning iris, water bush and most other native peas, heaths, and many of the larger orchids. Apiarists Sarah and Simon Green of Southern Forests Honey say they love to place their apiaries next to natural stands of the iconic Southern Forests eucalyptus.

“You only need stand among these majestic forest giants to understand the valuable asset they truly are. There is a variety of understorey trees and shrubs that produce a kaleidoscope of flavours that we call 'wildflower',” says Simon, whose three flagship honeys are jarrah, marri and karri.

From their base in Nannup, Southern Forests

Honey is producing a top quality raw honey product, directly from the petal to the pot.

“We began simply by supporting our own sustainability ethic, but it’s taken off. The pristine forest environment is definitely the key to our pure, unadulterated honey. We carefully vet all our sites and maintain a close relationship with farmers and owners. And we’re branching out – our beeswax is used in a variety of other products including, soaps, lip balms, tiger balm, homeware wraps and soon candles.”

Many of the local eateries have put Southern Forests Honey on their menu, and with a network of stockists from Pemberton to Mandurah currently, there’s definitely a buzz about the business.

In Walpole, White Hive Honey is another Southern Forests' producer creating sensational honey. Owner Mark McLauchlin and partner Jessica bottle karri and wildflower honey, which Mark describes as "a delicious mix of what the bees are feeding on – usually wattle, parrot bush, native peas, honey bush – everything that’s flowering on the coastal plain".

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White Hive Honey is put into the bottle in its pristine condition: untreated and cold filtered.

“Most commercially sold honeys that are produced in bulk are heated during the processing as it helps the honey flow through the machines and into the bottling lines. To my way of thinking, heating honey above the temperature the bees themselves keep it loses some of the beneficial properties that are intrinsic to honey. When we produce honey off our hives, we aim to keep it as close to 34 degrees like the bees do – it takes longer to put into jars but it preserves its integrity.”

White Hive Honey is so called because the bees thrive in Mark’s white hives.

“We chose white for our hives as it's better for the climate here - and the bees. It’s the same theory as painting your house; the external colour is lighter, it absorbs heat and warms the hives when it's cooler and reflects heat when it's too warm.”

Like other producers in the Manjimup Shire, White Hive Honey has applied for and received the tick of being ‘Genuinely Southern Forests Approved’ which verifies the honey is made in the Southern Forests and adheres to quality standards.

Export is a key focus currently for Mark and his team.

“We have White Hive Honey in several IGA and gourmet stores and are working our way into our first export order. We see exporting as more sustainable for our business,” says Mark.

He adds that he has been fortunate to have many excellent mentors along the way.

“I’ve been lucky to meet older beekeepers who have been generous with their advice and saved me from wasting time on what not to do because they’ve been there and done it.”

Mark and Jessica believe their greatest asset is the pristine forest woodlands of the south west.

“Globally, Western Australia is the Noah’s Ark of bees," he says.

"Perth is the most remote capital city, and it’s well known that our isolation has led us to dodge most bee diseases so far. Being even more removed down here in the Southern Forests is a further plus.

"Our pristine state forests are just amazing and provide such fantastic advantages to all types of farmers, not only beekeepers."

Best wildflower walks:

Where the wildflowers are

W

endy Eiby, who manages both the Northcliffe and Pemberton visitor centres and has been guiding visitors for 18 years, says the region is famous for the karri forest understorey displays that are particularly spectacular during spring/summer.

“The layers are made up of wildflowers such as coral vine, native wisteria, water bush, soap bush and tree hovea but we have so many beautiful displays in other habitats – the ancient granite, coastal heath, jarrah forests and drying ephemeral swamps.”

Wendy adds that while there are plenty of priority wildflower species either found primarily or entirely in the Manjimup Shire, including ground orchids, the variety of species to be found in this region is what really sets it apart.

“We’re fortunate to have so many and varied habitats and soil types. Each habitat has many species only found under those particular conditions and you don’t have to travel far to get to a different habitat.”

The region has been a target for orchid hunters for a long time as it's possible to see over 20 species during a spring weekend. Peak flowering for a variety of orchids is midSeptember to mid-November.

Wendy says while some of the international and eastern states visitors are specifically targeting orchids, they are also generally interested in all of the area’s wildflowers.

“Visitors to the Shire of Manjimup are usually after the overall forest experiences, for example walking on a warm spring day when the sight of the bush in full flower and the perfume of the water bush can be magical.”

Karri forest (October) – Gloucester Tree walktrails or Bibb Track, Beedelup Falls, the Cascades, Northcliffe Forest Park walk trails, Mt Chudalup, Big Brook Dam, Four Aces, One Tree Bridge.

Jarrah forest (mid-September) – Brockman Sawpit, Lake Yeagarup, Diamond Tree, King Jarrah.

Roadsides – (to mid-October) Anywhere east of Manjimup towards Perup and Lake Muir.

Coastal heath (mid-September) – Pt D’Entrecasteaux, Tookalup, walktrail from Windy Harbour along the cliffs, Windy Harbour to Cathedral Beach, the heath between Mt Chudalup and Windy Harbour.

For 4WDers, Lake Yeagarup to Yeagarup Beach is great from mid-September, Northcliffe to Warren Beach also.

Northcliffe to Coodamurrup (Moore’s Hut) to Fish Creek is amazing mid-October; fields of orchids and wildflowers either side of the track in the country.

BEE BUSINESS Opposite page right, the team from Southern Forests Honey have branched out into beeswax as well as their delicious range of honey, available at local stockists from Pemberton to Mandurah.

Opposte left, a White Hive Honey hive, full of busy bees.

FAST FACTS

Make a bee-line The honeybee is not native to Australia. The colonists who came to Australia in its early days missed so many of the comforts and treats of “home” (England) they tried to introduce many of them to their new country. Plants, trees, animals, birds and many other reminders of home were introduced during those early years.

In the early 1820s the honeybee was brought to Australia aboard the ship Isabella. She arrived in our waters in 1822 and adapted so successfully that other bee species were introduced from Italy, Yugoslavia and North America.

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INNOVATOR AT WORK Paul Iskov has worked with some of the culinary world's biggest names but is happiest cooking in the great outdoors,

M

h eet

THE CHEF Pau l Iskov

Talented pop-up chef Paul Iskov is a big fan of Genuinely Southern Forests produce - and loves to use it in his innovative dishes whenever he can.

By DIANNE BORTOLETTO Images JESSICA SHAVER

M

eet Paul Iskov, a 33-year-old Busselton boy who has a CV that reads like the who’s-who of the culinary world. He has worked under renowned chef Hadleigh Troy at Restaurant Amuse in East Perth and has done stints at some of Australia’s best restaurants including Tetsuya’s, Quay, Becasse, Vu De Monde and Marque.

Further afield, Iskov has worked in revered overseas kitchens including Coi in San Francisco, Eleven Madison Park in New York, Test Kitchen in Cape Town, Pujol in Mexico City, with Alex Atala at D.O.M in San Paulo and under René Redzepi at Noma in Copenhagen, the latter ranked the Best Restaurant in the World in 2010, 2011, 2012 and 2014.

Iskov, a pioneer in the native food movement, doesn’t have a physical restaurant.

Rather, he travels around Western Australia holding pop-up dinners in spectacular and remote locations – such as the Pinnacles, the Kimberley outback and among the orchards in the Southern Forests. He and his Fervor team source local produce and create degustation GSF 1 | 8 | Summer 2017

dinners that bring out the taste and excitement of the region. He is also a headline chef at WA’s biggest food festivals including the Ord Valley Muster in Kununurra, Margaret River Gourmet Escape and the Truffle Kerfuffle in Manjimup.

According to Paul, the Southern Forests region grows some of the best produce he’s seen anywhere.

“From a chef’s point of view, the Southern Forests seems like a quiet region when compared to the Busselton and Margaret River area, but once you get there, it’s full of hidden gems. There are so many producers that you mightn’t hear about unless you’re told by someone in the know,” he says.

“What impressed me was the passion of Southern Forests' producers, They are doing it sustainably and they take a lot of care with their produce; things like chickens and pasture-raised eggs and the walnut farm were totally amazing.

"We went to Stella Violets and Newton Orchards where we did a tour of their whole

What impressed me was the passion of the southern forests producers.”

operation, which is large, but I was blown away with how much care they take with each apple. There’s a lot of love put into their produce.

“We all know about the amazing truffles and marron, but some of the other standout ingredients that I came across during the Truffle Kerffufle were the lemon myrtle and macadamia nuts we used – the quality was

unbelievable. The lemon myrtle had just been picked, it was so fresh. The honey that comes out of the region is also fantastic.

“There are also loads of native ingredients too, like emu plums, blood roots and lots of different wattles, different types of gums that we use for smoking. We were introduced to a special little berry that a friend of ours refers to as yummy berries – that’s what her elders

COAL-ROASTED SOUTHERN FORESTS MARRON / LEMON MYRTLE EMULSION / HANDMADE SEA SALT

“This dish is designed to be eaten with your hands. To eat it, take the marron, sprinkle it with the handmade sea salt, then drag it through the emulsion. It’s an easy dish to cook at home and it’s fun to eat with your hands!” PAUL ISKOV, CHEF / OWNER, FERVOR Ingredients (serves 4 entrees) 4 marron 1 free range egg 250ml grape seed oil 1 tsp lemon myrtle powder (You can use any dried herb or spice instead of lemon myrtle in the emulsion) Table salt Method Marron Place marron in ice water for 20 minutes to put to sleep.

Iki Jime spike* marron then boil for one minute, take out and place

FLAVOUR TO THE FORE (Above) Paul Iskov, head chef of Fervor, cites the Southern Forests as one of his favourite places in the world.

called them. They were really quite sweet as far as native berries go,” Paul says.

When it comes to using native ingredients, the innovative chef stresses the importance of connecting with the local Aboriginal people first.

“Before we consider using native ingredients, we meet the elders – they take us on a bush harvest and explain what we find.

"It can be tricky to cook with native ingredients because essentially there isn’t a cookbook to refer to. I’m still learning about them and how to use them. I learn as much as I can from the traditional custodians of the land in whichever region I’m in – they have so much knowledge and have been using these ingredients for 50,000 years. Their knowledge is in their heads, passed down through the generations.”

Looking forward, the Southern Forests is firmly on Paul's radar.

“We’ll be doing the Nannup Music Festival in 2017 and will probably do a tour in the Southern Forests – around Pemberton and Manjimup. We’re also going to take part in Taste Great Southern, so we’ll see,” Paul says.

“For 20 years we’ve travelled to Albany for surfing and I as soon as I got my licence, I’d always take the route through Nannup, Manjimup, Pemberton and Walpole – some of my favourite places in the world are in the Southern Forests,” he says with a smile.

For more information, visit fervor.com.au.

Paul Iskov established Fervor in March 2013, with the aim of creating unique culinary experiences. Iskov has a great love and respect for the land and endeavours to portray this through his food, locations, dedication and passion.

back in ice water for five minutes to stop cooking. Peel the shell off the marron and place in the fridge.

Lemon Myrtle Emulsion Boil an egg for six minutes and place in ice water until cool, then peel.

In a jug blender blitz egg and 50 ml of cold water until smooth.

Slowly drizzle in 250ml of grape seed oil, while blending. Add half a tsp of salt and a whole tsp of lemon myrtle powder (to your liking).

Handmade Sea Salt Collect 10l of seawater and boil down until liquid becomes white and tastes very salty.

Plating Cook marron over hot coals or on BBQ. Place emulsion on plate with handmade sea salt on the side.

Ask guests to season the marron with the sea salt, drag through the emulsion and then eat with their hands.

Serve with a warm hand towel to clean their hands afterwards. * IKI JIME is a traditional Japanese technique used to quickly and humanely kill fish by brain ablation

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I

hh

Tea time Forget the verdant slopes of India or China – Northcliffe is set to become a hot spot for green tea. By SARINA LEWIS

N

orthcliffe, south-west Western Australia.

Known for its stunning forest walks, beautiful natural landscapes and stellar fishing spots – and if local farmer Ron Kemp has any say in the matter – as the birthplace of some of Australia’s finest green tea.

It’s been almost a decade since the cattle farmer made the decision, with wife Maria, to take up the challenge from the Department of Agriculture, who were encouraging farmers in the region to experiment with green tea, a plantation typically associated with the far east: China, Japan and Taiwan. It seemed an interesting idea to Ron. “They wanted to get something new started in the district. Typically it’s all potatoes and vegetables and cattle around here. So far we’ve been the only farm to take it up, I think,” Ron says. “Everyone else is just waiting around to see how we go.”

He freely admits it has been an enormous learning curve. With his farm once only home to cattle and a small, newly planted avocado

crop, Ron is now responsible for farming around 100,000 sencha bushes, the first of those having been planted in 2007. At that time, Ron knew nothing: a three-day visit from Japanese experts was all the initial knowledge he could garner. It says a lot of Ron’s can-do, experimental spirit that he believed the project could be executed at all.

But executed it was; over the next five years annual return trips from those aforementioned Japanese experts enabled the Southern Forests’ farmer to slowly build on his craft. Initially, these visiting tea delegates helped Ron to put together his first harvester bought from Japan in 2010. Two years later it was time to purchase a tea processing plant and tea-bag machine.

Bit by bit – and sip by sip – Ron has had to learn what it takes to nurse a tea leaf from plant stem to porcelain cup.

As with all agriculture, Ron says the biggest barrier to success is Nature herself.

“The biggest job with plants is the weeds, because the weeds grow 20-times as fast as the plants,” he explains. “We almost quit at one GSF 1 | 10 | Summer 2017

point because it seemed too difficult, but we persevered. It was something new, I suppose, and we didn’t want to let it go.”

The scale of difficulty meant Ron could not escape use of herbicides and pesticides early on as the plants established and matured. Now he is happy to be able to refrain from use of sprays completely. Instead, around a dozen sheep spend their days grazing grass and weeds among the tea bushes. “They nibble the tea a bit,” Ron smiles, “but not much.”

After a concentrated 10 years of learning, Southern Forest Green Tea has begun to pick up its retail sales. The product, says Ron, is great.

And it’s not just the farmer himself who believes in the worth of what he is producing.

“When the Japanese first came over they didn’t think we knew what we were doing, and now they can’t understand why the tea is so good,” Ron laughs.

But Ron can. Whereas the scale of green tea production in Japan means leaves may sit for more than five or six hours before they are

processed, Ron’s small-scale production has his leaves plucked and packaged within the space of an hour. As the green tea farmer explains it, freshness of processing is one of the primary determinates when it comes to quality of the end product, but of course it’s more than that.

As well as being steamed and cooled, the leaves must go through five separate drying processes, it is the timing of each that affects the end taste.

As the primary taster and producer, it’s been Ron’s job to establish each portion of the tea’s drying process: after a few failed attempts, he’s

now confident he has it right.

“The 2013-14 harvest wasn’t too good, I was still learning, but the 2015-16 is very good,” the farmer says with some pride. “We’ve had quite a few sales. I’m getting to know it very well and we’ve had good feedback from everybody. They all seem to love it.”

The ‘they’ Ron speaks of is the building base of clients jamming his online portal with sales: to make money and a return on their investment, the couple is sensibly seeing the tea through from production to retail.

"This year they expect to pluck and –

hopefully – sell up to two tonnes of sencha green tea during a harvest that extends from the end of October until March.

“Every 12 or 14 days we take the top three leaves from the new flush. We’re still learning with the plants, but really the hardest part is selling the tea, getting more well known.”

With a stamp of excellence already awarded by the discerning Japanese, it’s only a matter of time before Ron Kemp’s sencha green tea finds its way into tea pots across the south west – and beyond.

Visit southernforestgreentea.com

Bit by bit – and sip by sip – Ron has had to learn what it takes to nurse a tea leaf from plant stem to porcelain cup.

HELD THE FIRST AND THIRD SATURDAY EACH MONTH f manjimupfarmersmarket.com

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Keeping it in the family Lyster Orchards is a real family affair, with the fourth generation playing between the rows of their delicious apple trees, as Mia Lacy discovers.

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I

f you’ve eaten an apple between 1988 and 2012, there’s a genuinely good chance it was grown under the guidance of Maurie and Ann Lyster.

Farming and apples have a long tradition in the Lyster family; Maurie’s father Norm Lyster grew apples at his Granvilla Orchard near Jarrahdale in the 1960s before selling the property in the mid-1990s.

Managing one of the largest apple orchards in the state for over 23 years would set the stage for another chapter in a continuing family tradition – this time in Southern Forests.

The Lyster family purchased their Middlesex Valley property in 2002 and began a renewal of the orchard to introduce more current apple varieties as well as some trademarked “club” varieties.

The return of son Tim Lyster with wife Michelle and twin boys to the farm provided the youthful exuberance to move into supplying apples and pears directly to market and retail outlets, and in 2014 the Lyster Orchards brand was launched.

This change in direction saw Tim bouncing down a corrugated dirt road in the farm truck, accompanied by his heavily pregnant wife Michelle, on their way to pick up a secondhand grading line that would allow Lyster Orchards to pack their own fruit.

“Creating an identity of our own was a natural and important progression to ensure that a fourth generation of Lysters would be able to grow apples in the region,” Tim explained. “We believe that we have always grown high-quality produce, however we were unknown in the market place due to outsourcing our packing requirements.”

Lyster Orchards grows varieties such as

RURAL PARADISE The Lyster family have a long tradition of farming and growing apples.

Tim and Michelle plus twin boys (right), love carrying on the family business.

Royal Gala, Golden Delicious, Granny Smith, Fuji, Jonathan and Pink Lady. They also produce trademarked varieties including Kanzi, Greenstar and recently launched a new dark-skinned variety, Bravo, which sold commercially (and successfully) for the first time this year.

Today, continual research and planning go into the orchard's management systems to maximise yield and production efficiency.

Right now, the focus is on new packaging that highlights the family’s belief in selling premium unwaxed apples.

“We’re running a campaign which aims to expand the market into more retail stores under our own banner and promote our tagline: 'Apples that shine the way nature intended'," GSF 1 | 13 | Summer 2017

says Tim. “We operate conventional, integrated pest-management orchards that are farmed biologically. Lyster Orchards has QA accreditation with HACCP and are one of a handful in the state to have GLOBAL GAP® certification that allows us to export Pink Lady apples to the United Kingdom.

“We’ve had three years of success however the Brexit has currently made export unviable for us. We will continue to monitor this for the upcoming season. Our goal is to continue to adapt and improve with advances in growing systems and techniques to increase quality and yield.”

Lyster Orchards is currently undertaking a

Black vs White netting trial with the Department of Agriculture and Food WA, which shows that netted apple orchards – especially when drip irrigation is used – can increase water use efficiency and have the potential to produce good marketable yields and fruit colour under netting.

“Results of the third season’s trial have been encouraging,” says Tim. “The demonstration is aimed at showing the value of netting to improve water-use efficiency and productivity in high-density orchard production systems.

“We’re also assessing the environmental impact of netting on tree development and fruit-quality parameters such as sunburn, windburn, colour, firmness and sugars under

it really is paddock to plate and our customers can try before they buy.”

FARM FRESH Pay a visit to the farm shop (The Paddock Manjimup) and you'll be able to try the many different apple varieties the orchards grow.

net compared to those outside the nets.”

Southern Forests is home to the Queen of apples; Pink Lady. But who would have thought of teaming it up with tender-loving pork in a sausage? The Lysters did, and they continue to do so with a quirky and popular line of value-added products that complement their premium unwaxed apples.

Tim says the expansion into other lines was a natural progression.

“It just grew organically from where we were going with the business and ideas we had. Our apple and cinnamon ice-cream is as popular as our sausages,” says Tim. At the local farmers' markets in Manjimup, visitors can buy chocolate-coated apples and GSF 1 | 14 | Summer 2017

apple chips at the Lyster Orchards stall.

“We attend events like the Cherry Festival and Truffle Kerfuffle and showcase produce from other growers in the region,” says Tim. “Our farm shop allows customers to come and purchase direct from the farm. It really is paddock to plate and our customers can try before they buy. It always delights me to see people taste apples straight from the tree, or discuss how the fruit is grown with us,” says Tim. If you’re unable to get to the farm, the farmer will bring the produce to you.

“We started an online farm shop on our website – lysterorchards.com.au – where we bring freshly harvested produce to you in a refrigerated truck in sealed insulated boxes.

Customers can collect it from The Paddock farmshop, or we currently deliver every second Thursday to Frankland River, Cranbrook, Tambellup, Broomehill, Pingrup, Katanning, Woodanilling, Wagin and Kojonup.”

Today, Lyster Orchards is still very much a family affair, and there is even a fourth generation of little Lysters running round the trees in the orchards.

Look for Lyster Orchards' crisp, crunchy premium unwaxed produce at your local IGAs and farmers' markets, as well as independent grocers in the Perth metro area.

If you can’t find Lyster Orchards apples at your local grocer – ask for them!

Shining bright Southern Forests’ producers and products are set to star in a new year retail marketing campaign, says Melissa Worthington.

Images SOUTHERN FORESTS FOOD COUNCIL AND CRAIG KINDER

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FAR AND WIDE From Mindarie to Manjimup in the next few months, look out for the eye-catching Genuinely Southern Forests branding on produce,.

P

otatoes, avocados, stone fruit, pome fruit and even feijoas and buckwheat from the heart of the Southern Forests will be landing in consumers' shopping baskets in abundance from new year and beyond as the Southern Forests Food Council launches its inaugural retail marketing campaign across the Perth metropolitan area.

Rolling out across a selection of independent retailers stretching as far north as Mindarie and south to Mandurah, consumers will have

the opportunity to sample, purchase and learn more about Southern Forests' growers and the community behind their produce.

Bevan Eatts, executive chairman of the Southern Forests Food Council, has been overwhelmed by the response to the campaign by both retailers and their fresh produce buyers.

“We have had nothing but positive feedback to the campaign. Originally we were hoping to gain support from 12 retailers for this initial year so we are thrilled that 17 have come on board,” he said.

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With the Genuinely Southern Forests branding firmly established, both fresh produce buyers and consumers will be further encouraged to select products identified with the Genuinely Southern Forests brand.

This will be strengthened with stores displaying a range of branded point-of-sale material including grower cut-outs, aerial hanging cards and in-store digital displays. An in-store tasting schedule with all retailers over the campaign period will ensure a genuine taste experience while maximising retail and brand exposure, and truly connect consumers to the region.

Discussing the need to work closely with the retailers to create a flexible campaign that comfortably integrates into a store's existing format, Bevan explains: “We are not asking the retailers to change what they are doing. They know what works best for their businesses.

What we have done is sought a commitment to utilise the Genuinely Southern Forests brand in relation to produce grown in the Southern

Forests and provided the promotional tools to result in higher visibility and in-store presence, enabling consumers to easily identify and purchase produce from the region.”

Craig Irons, general manager of Leederville Foods (Wembley and Leederville IGAs, part of the Brindle Group) immediately identified the benefits of taking part in the campaign.

“For us, anything that is going to further support the region – the growers, the producers and the area as a whole – was going to work for our business. We always look to put

WA first wherever possible.”

Fresh Provisions Business Partner Shawn Offer talks passionately about the need to support WA producers first and foremost whenever possible, pointing towards current Genuinely Southern Forests' produce currently stocked in their stores, including Omega walnuts, Pink Lady apples and Post Code honey from the Warren River.

“Zoe, our Business Partner, is originally from Manjimup and needed no persuasion to support this initiative by the Food Council. Our team is passionate about the business of food, but we are also driven by our customers,” says Shawn.

“We specialise in sourcing ethical products and we are also mindful of offering a diverse range to suit dietary requirements. The Genuinely Southern Forests campaign will bring stories from the region to our customers. We know our customers are always looking to know more (about their produce) and this campaign will provide a sense of community. We know

they will be highly engaged, particularly with the in-store promotion opportunities.”

Sourcing and identifying Southern Forests produce on the market floor or direct from growers is another aspect of the campaign that has been carefully considered, with freshproduce buyers admitting that the Genuinely Southern Forests' branding – from crates and cartons to stickers on fruit and vegetables – is stronger and that they are paying attention.

“Our customers know we only source and stock quality produce and products at a good price. By partnering with the Southern Forests Food Council we are able to offer greater exposure for a great range of producers and the Genuinely Southern Forests' branding also complements what we are doing in our stores,” said Craig.

“At the end of the day, for us, taste and quality of product come well before price,” says Shawn.

“Our customers understand and recognise that what’s charged at the checkout reflects more than just a shop at Fresh Provisions; it’s the taste and knowing they’re part of the circle of sustainable farming and strong communities.”

The retail marketing campaign will have additional support with print, radio, TV and bus-back promotional activities that will identify participating retailers and will be complemented with a social media campaign to further widen consumer engagement.

For further information contact the Southern Forests Food Council on (08) 9772 4180.

GSF 1 | 17 | Summer 2017

Genuinely Southern Forests retail partners: ✔ Peaches

Fresh Food Market, South Fremantle

✔

Napoli Mercarto, Harrisdale

✔

Rustico Gourmet Grocer, Riverton

✔ Tony

Ale Fruit and Veg Market, Cockburn Central

✔ Gilberts

Fresh Market Mandurah

✔ Gilberts

Fresh Market Midland

✔ Gilberts

Fresh Market Willetton

✔ Gilberts

Fresh Market Hilton

✔ Fresh

Provisions Mt Lawley

✔ Fresh

Provisions Bicton

✔

The Good Grocer, Applecross

✔

Canning Bridge IGA

✔

Shenton Park IGA

✔

Limes Fresh, Myaree

✔

IGA Wembely

✔

IGA Leederville

✔

Basil’s So Fresh, Mindarie

Cherry ripe A bowlful of cherries is one of summer’s most delicious treats - Sarina Lewis meets one of the farmers who brings this burnished beauty to our tables.

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anjimup cherry farmer Kerry Smart was the first in six generations of Australian farmers to leave the land. A lawyer of 40 years standing, it was not until 1991 that he planted his first cherry trees, veering back to embrace the heritage he had earlier left aside.

“I grew up on a farm and it’s in your blood really, you can’t get it out,” Kerry explains of the shift that was instigated once thoughts of retirement began to arise. “I was trying to find an interest.”

Are there not easier retirement interests than cherry farming? It seems an obvious question to ask. To his credit, Kerry is not the least insulted.

“There are years when I ask myself that," he laughs. "A small bulldozer is the best way to manage a cherry orchard.

"When it’s all very good – when the season has been productive and the weather has cooperated and the fruit ripens as it should –

it’s very satisfying and can be quite rewarding in terms of revenue, as well.

"You’ve just got to take the down years with the bumper years and it averages out over time.”

For cherry farmers, a good year begins with a cold, wet and chill winter and ends with a dry start to summer: the tree requires a reasonably high degree of chill factor in order to set the fruit, and an absence of rain once the fruit is on the tree.

“In Manjimup we’re just on the cusp of being cold enough for cherries, so in a warmish year you can have beautiful blossom but not a lot of fruit set,” he informs, noting that rain late in the season will cause the fruit to split and result – as was the case for him in 2008 – in the loss of entire crops.

Though he owns around 60 hectares of farmland, Kerry’s actual orchard is much, much smaller, occupying around a single hectare of GSF 1 | 18 | Summer 2017

space. But it’s enough for him: this year a cold winter has meant great fruit set and – weather permitting – the farmer hopes to harvest around 10 tonnes.

An “average good year” would result in a seven to eight tonnes harvest. And a bad year?

“Maybe two or three tonnes,” Kerry thinks, “but if the prices are good and the fruit is good you can make a profit from three-and-a-half tonne onward.”

Cherries feel like one of the last true, seasonal fruits – a harbinger of Christmas. Like most (if not all) cherry farmers, Kerry spreads his crop across 13 different varietals so as to stagger the ripening and harvest time: an average year would have harvest begin at the end of November and continue into the early part of the New Year.

During that short time, says Kerry, it’s all hands on deck: harvesting of cherries is done by hand, which makes for a labour-intensive and costly process. So alongside a roster of friends who take time out from their real jobs each year to join in the fun, Kerry and his wife Dinny take charge of between six and 12 backpackers called in for their muscle.

The work is in keeping the cherries cool in order to preserve quality. And it’s a fast turnaround – the last cherry of the day might be picked at 4.30pm in time for boxing and pick-up by the chiller truck to Perth; that fruit will then find itself on the retail floor of the Canningvale market (Kerry’s primary commercial site) by 6am the following morning.

“It feels special,” reflects the 67-year-old farmer of what he does. “For now, I’ll keep going as long as my health persists.”

Contact Southern Forests Food Council for more information on (08) 9772 4180.

CHERRY, ALMOND & KIRSCH CLAFOUTIS WITH POURING CREAM

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Make the most of this season’s delicious Southern Forests cherries in a scrumptious recipe from local chef Sophie Zalokar.

INGREDIENTS (Serves 6) 3 free-range eggs 5 free-range egg yolks 350 ml cream 150 g caster sugar 100 g almond meal 15 g rice flour

1 tbsp melted butter 15 fresh cherries, destalked, pitted & halved 1 tbsp kirsch (optional) icing sugar 10 fresh cherries, to garnish Bannister Downs Whipping Cream, to serve

METHOD Preheat oven to 180 c. Beat the eggs, yolks, cream and sugar together in a medium-sized bowl before whisking in the almond meal and rice flour until well combined. Transfer to a jug, cover and refrigerate for an hour. Brush the bottom of a 20 cm shallow, heavy-based baking dish with melted butter. Evenly place the halved cherries over the base and then pour over the clafoutis batter. Bake 30 minutes until the middle is set.

Drizzle over the kirsch and leave to cool slightly before dusting with icing sugar. Serve garnished with whole cherries and whipping cream. © Sophie Zalokar ‘Food of the Southern Forests’ published by UWA Publishing

IMAGE Craig Kinder

Southern Forest Green Tea

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rown in the pristine area of Northcliffe, Western Australia, SOUTHERN FOREST GREEN TEA is as exquisite as the location it is grown in. Surrounded by national park you will find our family-run farm. Our tea Is 100% pesticide free and independently tested reflecting a leaf as pure as nature intended.

The freshly cut leaves are processed immediately on the

farm. The steaming process undertaken ensures the fullest flavours, maintaining the rich greenness of the leaf and a full-bodied aroma.

SOUTHERN FOREST GREEN TEA is available in biodegradable pyramid tea bags and loose tea leaves via our website southernforestgreentea.com

GSF 1 | 19 | Summer 2017

Manjimup | Pemberton | Northcliffe | Walpole

LOOK FOR GENUINELY SOUTHERN FORESTS PRODUCE IN YOUR LOCAL GREENGROCER THIS SUMMER FOR YOUR OWN GENUINE TASTE EXPERIENCE

BICTON | MOUNT LAWLEY freshprovisions.com.au

FRESH PROVISIONS ARE GENUINE ABOUT THE FRESHNESS. GENUINE ABOUT THE TASTE. GENUINE ABOUT THE FUTURE.

southernforestsfood.com GSF 1 | 20 | Summer 2017

@genuinelysouthernforests