Victorian Farmer Summer 2022

SUMMER 2022

IN FULL BLOOM

Victoria's flower industry is blossoming

RE-HOMING WORKING DOGS

DISTILLING GREATNESS

A GOURMAND'S GIPPSLAND

Giving farm dogs another chance at a good life

The people and produce behind some top drops

A culinary road trip on which an empty Esky is a must

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WFI, Proud Alliance Partner of the Victorian Farmers Federation Farm Insurance. Made Locally.

At WFI, we take the time to thoroughly understand your business and how it operates.

Because when we get to know a business, we can protect everything that matters.

We’re available to discuss your insurance requirements based on your own individual needs. That’s just one of the reasons why we’re good people to know for insurance.

Farm Insurance WFI Rural Plan has been designed specifically for farms and is backed by 100 years of experience.

Choose from the following individual policies: • Farm Property Damage

• Farm Electronic Equipment

• Farm Loss of Income

• Farm Burglary and Theft

• Farm General Property • Farm Transit • Farm Legal Liability

Why not call us for a quote?

Contact your local Area Manager by calling 1300 934 934 or simply visit wfi.com.au

www.wfi.co m.au

• Motor Vehicle • Domestic Home Cover

• Farm Machinery Breakdown WFI also offers the following rural insurance products:

Proud Partners

• Livestock Mortality • Farm Property Transit • Early Bird Crop

Insurance Australia Limited ABN 11 000 016 722 AFSL 227681 trading as WFI (WFI) issues WFI Insurance policies. This flyer doesn’t take in account your objectives, financial situation and needs. Insurance issued by Insurance Australia Limited trading as WFI. To see if a product is right for you, always consider the Product Disclosure Statement and Target Market Determinations available from wfi.com.au. If you purchase any WFI product, we will charge you a premium, plus any taxes and charges, based on your risk profile and circumstances. the VFF is an alliance partner of WFI and does not make any recommendations or provide an opinion about WFI’s products. If you take out a policy with WFI, the VFF receives a commission from WFI of between 5% and 10% of the value of the premium payment (excluding taxes and charges).

The Victoria Hotel welcomes VFF Members with exclusive rates.

www.melbflowershow.com.au

BOOK ONLINE Corporate ID: VFFONLINE P: 03 9669 0000 www.victoriahotel.com.au 215 Little Collins St Melbourne, 3000

A message from our President Hi everyone, Firstly, I would like to thank you for taking the time to read the Summer Edition of the Victorian Farmer, as we get back into the swing of things after hopefully some welldeserved time off for everyone.

This edition features a range of interesting stories and also some articles you can only see in our magazine. We want to hear from you, via a survey on page 27, about what you want to see in this publication. So please take five minutes to share your feedback with us and go in the draw to win one of two $500 Bunnings vouchers, from our new partner.

We explore the compounding issues affecting our supply chains, meet some local farmers making the produce that goes into your favourite gins and vodkas, go behind the scenes at a flower farm ahead of this year’s Melbourne International Flower and Garden Show, and much more.

Before we get to that, I would like to mention the challenges we’ve all faced and genuine resilience that has been on show by our industry in recent times.

As much as we look towards turning the page into 2022 and hopefully finding smoother seas, please know that your hard work does not go unnoticed whatsoever, and that I am continually amazed with our ability to continue to get the job done and keep farming, despite the challenges thrown our way.

I don’t need to remind any of you how much hard work we’ve all put in to keep afloat recently and sadly, there have been challenges far too great for some farmers to keep operating at full capacity, such as the extreme shortage of workers.

This only highlights the absolute importance and need for strong advocacy

for our industry, especially this year given both the State and Federal elections.

Be assured, we will be at the table when the big decisions are made ensuring the voice of Victorian farmers is heard and considered when the whips are cracking.

We are a vital link between Victorian farmers and decision makers at all levels, and I can assure you, this is what our staff get out of bed for, and our elected farmer representatives give up time in their business to progress.

But to do this, we need you, your workers and anyone involved in our industry to tell us what farmers need to thrive in the future.

One of our strengths is our collective mass representing the wants and needs and must-haves of all Victorian farmers.

When decision makers ask what Victorian farmers need, they ask the VFF as the largest industry group representing Victorian farmers, and this is where your feedback can make a real difference.

As we work our way through what is shaping to be a future-defining next couple of months, I look forward to the opportunity to be able to get out and meet with as many of you as possible very soon.

Take care of yourself and your family, and as always, happy farming.

Contents 10 16 22 28 30 35

TRANSPORT & LOGISTICS COVID-19 has exposed the structural vulnerabilities of our supply chains.

INDUSTRY Due to COVID-19, Victoria’s flower industry has blossomed.

CHARITY Working farm dogs now have a second chance at life.

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FARM SAFETY Be sun smart, and take care of yourself and your staff on the farm.

T RADE As more distillers emerge in Victoria, farmers have a chance to value-add.

AUTHOR INTERVIEW Book review – Why you should give a f*ck about farming, by accomplished journalist Gabrielle Chan.

RETAIL Markets offer a valuable network and supply chain that can help your bottom line.

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PRODUCE TRAIL Gippsland is an ideal region for a road trip with a focus on local produce.

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SOCIALS Our readers and Members share special moments from their farm and lives.

L AST WORD Farm trespassers are now being prosecuted.

Emma Germano VFF President

Victorian Farmer SUMMER 2022

PUBLISHER James Wells EDITOR Michelle Hespe ART DIRECTOR Ryan Vizcarra

IN FULL BLOOM

Victoria's flower industry is blossoming

RESCUING WORKING DOGS

DISTILLING GREATNESS

A GOURMAND'S GIPPSLAND

Giving farm dogs another chance at a good life

The people and produce behind some top drops

A culinary road trip on which an empty Esky is a must

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CONTRIBUTORS Anita Donnelly Annabel Mactier Charlie Kinross Dave Smith Emma Germano

Jen Shaw John Darcy Kelly McCarthy Ryan Moloney Sue Wallace

Victorian Farmer is published for the Victorian Farmers Federation (VFF) (ABN: 67 079 980 304) by The Intermedia Group (ABN: 94 002 583 682) 41 Bridge Rd, Glebe NSW 2037. @2022. All rights reserved.

Printed by Sovereign Press, Ballarat, Victoria Getty Images were used throughout the magazine.

DISCLAIMER: This publication is published by The Intermedia Group Pty Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by New Zealand and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages.

While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication.

Copyright © 2022 – The Intermedia Group Pty Ltd

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A timeline of how to prepare for disaster season Everyone loves the start of summer with its hot days, balmy nights and backyard barbeques.

But with the warmer months comes an increased risk of natural disasters – fire, heatwaves, floods and cyclones – across the country.

As we approach this summer season it’s important to be ready and like it or not, disaster season is a part of our Australian summers.

We know that staying connected is especially crucial when disasters happen.

It’s important to think ahead to make sure you can stay informed about conditions and connected with loved ones during an emergency.

Even if you don’t live in an area of high risk for cyclones, bushfires or flooding, you may work in or travel through a high-risk area, so it’s

important that everyone knows what to do in an emergency.

Whether you’re well prepared or are more likely to get your gear together on evacuation day, we’ve got a disaster preparedness checklist for you.

Stay safe this summer.

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w.e more about how To read x h prepared this you cancbe an ge. go to summer season, tel str exchange.telstra.com.au a.c om and search for disaster .au season.

Disaster preparedness checklist The prepper: five weeks out • Download emergency

services apps • Be alert to changing conditions • Back up your data • Save your emergency numbers

as priorities • Consider a satellite phone

or repeater device • Get a corded phone • EFTPOS terminals are

configured to use alternative connectivity in the event of a service disruption.

The just-in-case: five days out • Consider investing in a fast

phone charger • Enable Wi-Fi Calling

The last minute: five hours out • Charge your phone. Right now.

• Use local information sources • Gather your Government

agencies for emergency response information

Championing the needs of farmers Incredible connectivity has the potential to transform a nation, but these dreams can only be realised if everyone can join in.

Telstra have a longstanding commitment to provide connectivity to regional, rural and remote areas.

In these areas, Telstra is more than just another telco: it’s often the only telco. That is a big responsibility, and one we take seriously.

We have spent years hauling equipment across this wide brown land, building mobile towers; exchanges, and more to connect even the most far-flung Australians to the rest of the world.

Our commitment to regional areas is about more than just giving people a good network to stream movies on – it’s about making sure everyone can benefit and thrive in the new digital age.

In 2021, it is more important than ever to keep our customers at the heart of everything we do – especially when it comes to connectivity.

With innovation and customer at its heart, Telstra is proud to sponsor the Victorian Farmers Federation.

News STOCK SENSE PROJECT LAUNCHES WITH A BANG Our Stock Sense project is off to a fantastic start, with a huge amount of interest shown from livestock owners.

The initiative focuses on delivering information relating to animal health and welfare and biosecurity and has recently hosted a number of popular webinars for farmers that are available on the Stock Sense YouTube channel.

The team is looking forward to getting out and about in 2022 to deliver even more events aimed at helping livestock producers and owners adopt the best animal health and welfare practices and maintain Victoria’s biosecurity status.

Stock Sense is co-funded by the Cattle Compensation Fund and the Sheep and Goat Compensation Fund and is proudly delivered by the VFF Livestock Group.

You can learn more online here: vff.org.au/project/stock-sense

SAFETY FIRST WITH QUAD BIKE OPD GIVEAWAYS To improve quad bike safety, 23 sets of Operator Protection Devices (OPDs) and helmets have been delivered to remote communities across Victoria with thanks to the VFF’s ‘Making Our Farms Safer’ project.

The initiative will equip communities with the lifesaving quad bike OPDs and will help to address the over-representation of death and trauma associated with the unsafe use of quad bikes.

VFF President Emma Germano said, “we are thrilled to announce the winners at a time when life-saving initiatives like this have never been more important to support our local farming communities”.

“We believe that it is vital that OPDs are fitted on all quad bikes and users are well trained”, Ms Germano said.

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VFF Events Calendar Please visit the VFF events page for further information: vff.org.au/events/ • VFF Livestock and Grains Conference, Mercure Hotel, Ballarat February 20 and 21 • Melbourne International Flower and Garden Show, Royal Exhibition Building & Carlton Gardens, Melbourne March 30 – April 3 • VFF UDV Conference at Zinc, Federation Square, Melbourne April 29

GRANTS FOR SCHOOL EXCURSIONS TO FARMS Have you heard of the Kids to Ag project? It aims to increase primary school students’ understanding of where their food and fibre comes from, and to raise awareness of the career opportunities within the agriculture sector.

Kids to Ag offers grants up to $2,000 for primary school students to visit farms and primary production sites across Victoria, providing students with a hands-on, practical experience in agriculture.

Applications are now open for excursions up until the end of Term One 2022 and further information is available on the VFF website at vff.org.au/kidstoag or you can call VFF Project Coordinator Kath Dunn on 03 9207 5524 or email kidstoag@vff.org.au Kids to Ag is supported by the Department of Agriculture, Water and the Environment, through funding from the Australian Government’s Educating Kids About Agriculture initiative.

Australia’s supply chain vulnerability COVID-19 has exposed the structural vulnerabilities within Australia’s critical supply chains. How do we move forward from here?

Words: Annabel Mactier – Senior Policy Advisor, Infrastructure and Transport Photography: Charlie Kinross

THE GREAT DELAY Over the last two years Australia has experienced unprecedented delays on many common items ranging from pallets to tyres. Although this has impacted many industries, farmers have been particularly exposed.

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Transport and Logistics

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A

s an island nation at the end of long global trade routes and dependant on just-in-time supply chains, Australia has been shown to have limited resilience in the face of recent global transport and logistics disruptions..

Over the last two years, Australia has experienced unprecedented delays on many common items ranging from pallets to tyres. Although this has impacted many industries, farmers have been particularly exposed. While technically Australia is one of the most food secure nations in the world, exporting approximately 70 per cent of agricultural production, broader agricultural production supply chains are highly reliant on imported inputs such as fuel, fertiliser and chemicals with very limited stocks typically held onshore.

By their very nature, global supply chains are highly inter-dependant and localised impacts of the COVID-19 pandemic have caused a domino effect across the world.

“International shipping line movements normally run lean and just-in-time, but a surge in demand and COVID-19 outbreaks have forced numerous port operations to temporarily shut down, and have caused congestion and delays with a cascading effect across the globe,” ACCC Chair Rod Sims said.

Indeed, according to one stevedore only 10 per cent of vessels arrived in their designated berth windows in 2020–21, which is their lowest rate on record.

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This has also left supply chains more vulnerable to additional short-term shocks such as Hurricane Ida and port industrial action.

“Pre-pandemic, the sector would have likely been able to manage such a surge in container demand, but the simultaneous destabilisation of almost every part of the supply chain has left them without any spare capacity and struggling to cope,” Mr Sims said.

VFF Infrastructure and Transport Chair and Minyip grain farmer Ryan Milgate is one of the many farmers who has experienced these shipping issues firsthand.

Ryan ordered a bobcat which was expected to arrive from Europe in August. As of December, the bobcat was still in transit somewhere off the coast of Western Australia, after being unloaded in Shanghai after the original container ship it was being transported on, was re-directed to the more profitable route between Shanghai and the United States.

After waiting at the port for several months, the bobcat was then loaded onto a new vessel, however due to congestion at the Port of Melbourne and in Sydney, the vessel went to the West Coast.

“We’re just lucky we didn’t need the bobcat urgently,” Ryan says. “It’s definitely been a pretty eyeopening experience into what is happening across the supply chain.”

Similarly, China’s recent decision to restrict fertiliser exports, has had profound consequences globally. As a key source of Australia’s fertiliser (especially for MAP and DAP), the restrictions have significantly increased fertiliser prices for Australian farmers.

Transport and Logistics Additionally, as one of the main sources of automotive-grade urea, the restrictions have impacted the production of diesel additive AdBlue across the world. While the general public may never have heard of AdBlue, the diesel additive is used to reduce the level of nitrogen oxide emitted from a diesel motor and is required to operate in newer Euro Six-compliant heavy vehicles and some agricultural machinery manufactured after 2015.

“As farmers produce essential perishable goods, the supply of critical inputs like AdBlue is essential to maintaining our food security,” Ryan says.

The shortage is a stark reminder of Australia’s over-reliance on international supplies.

“This needs to be a big wake-up call about the risks of relying on concentrated international supply chains for Australians.”

So, what can be done?

The VFF is calling for urgent government action to improve Australia’s supply chain resilience.

“We escaped without significant food shortages this time around, but our vulnerabilities have been exposed,” says VFF President Emma Germano.

“We saw the hysteria that was created when people wrongly thought toilet paper was going to run out. Imagine if fresh fruit and vegetables disappeared off the shelves.”

The Institute for Integrated Economic Research (IIER) argues that returning to business as usual is not

MORE RESTRICTIONS Above: VFF Infrastructure and Transport Chair Ryan Milgate on his farm.

China's recent decision to restrict fertiliser exports has had profound consequences globally.

As a key source of Australia's fertiliser, the restrictions have significantly increased prices for farmers.

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Transport and Logistics

an option if Australia is to continue to be resilient, secure and prosperous.

IIER are calling for a redesign of critical components of Australia’s supply chains under a ‘Smart Sovereignty’ model with an increase in Australian based manufacturing capability and associated domestic supply chains, as well as more diverse international supply chains.

While Australia will never be able to be completely self-sufficient, a mixture of domestic and diverse international supply chains will reduce our vulnerability to supply chain disruption.

The VFF is seeking a $20 million commitment to the Regional Jobs and Infrastructure Fund for a specific stream incentivising the domestic manufacturing of crucial agricultural inputs.

Another longer-term option would be for the Federal Government to develop an Agriculture Industrial Capability Plan similar to the current capability plan for defence industries.

Recognising the strategic importance of having local defence capabilities in the event of war, the Federal Government has developed a capability plan that outlines a long-term vision and roadmap and provides billions of dollars in funding to grow an Australian defence industry base. In light of recent events, a number of prominent government figures and security analysts are calling for similar programs to be run for manufacturing and other industries of national importance such as food production.

Significant port reform will also be critical for Australia’s improving supply chains. A recent study by the World Bank and IHS Markit showed that

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Reducing the impacts While Australia will never be able to be completely self-sufficient, a mixture of domestic and diverse international supply chains will reduce our vulnerability to supply chain disruption.

“As farmers produce essential perishable goods, the supply of critical inputs like AdBlue is essential to maintaining our food security.”

VFF INFRASTRUCTURE AND TRANSPORT CHAIR AND MINYIP GRAINS FARMER, RYAN MILGATE Australian container ports were comparatively poor performing even before the pandemic. The World Bank and IHS Markit compared in-port time performance of 351 container ports in the world and found that four of the five Australian major container ports were in the bottom quarter of the ports in the study.

Similarly, in 2019, the median in-port time for container ships visiting Australia was 1.2 days, which is three times longer than Japan, twice as long as China and 50 per cent longer than Singapore and New Zealand.

The ACCC believes increasingly restrictive work practices and industrial actions have contributed to this poor performance of Australian ports and leaving Australia more vulnerable to supply chain ongoing disruptions.

The VFF will continue to lobby government to improve Australia’s supply chain resilience.

AgCAREERSTART A new gap year program for Australian agriculture

AgCAREERSTART A new gap year program for Australian agriculture

Through AgCAREERSTART, farmers can help develop the next generation of ag workers. Over 12 months, Through AgCAREERSTART, farmers can help develop the next generation of ag workers. Over 12 months, farmers will be linked with a full time worker, along with training incentives to help develop their skills. It’s a new way to linked with a full time worker, along with training incentives to help develop their skills. It’s a new way to give back and develop new talent forfor your business. develop new talent yourfarm farm business. ww

Visitw.a agcareerstart.com.au toulearn more. gcareer t.com.a ww Visitw.a agcareerstart.com.au gcareerstarstar t.comto .aulearn more.

www.vff.org.au/stocksense stocksense@vff.org.au

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A blossoming future 16

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Industry

Decades of experience The Licciardis have been growing alstroemeria (alstro for short) for the past 20 years and they now have 45 greenhouse igloos on their 3.2-hectare property in Melbourne's eastern outskirts.

L-R: Michael, Gianni, Femke and Sophie.

As imported flower sales plummeted due to international flight hiatuses, Australian flower growers have benefitted by more people buying locally grown flowers to grace their homes and businesses than ever before.

Words: Sue Wallace Photography: Charlie Kinross

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D

espite a challenging couple of years, Michael and Femke Licciardi – who are passionate growers of alstroemeria (commonly known as Peruvian lily or lily of the Incas) – can see positive growth in their business Wandin Valley Flower Growers.

“Before COVID-19, more than 60 per cent of flowers purchased in Australia were imported from overseas, but when the planes stopped coming, people started buying locally grown flowers, and it’s had a big impact,” says Michael.

“It’s too soon to see the percentage changes, but as a friend said to me – it is the silver lining of a difficult time for everyone.”

The Licciardis have been growing alstroemeria – alstro for short – for the past 20 years and now have 45 greenhouse igloos on their 3.2-hectare property in Melbourne’s eastern outskirts.

Floral genes

Farming is in both Michael’s and Femke’s blood.

Michael grew up on a farm at Monbulk, east of Melbourne, where along with his three siblings, he helped his parents grow commercial vegetables.

He was always interested in growing flowers.

“My family has a farming history and have been growing vegetables for generations even back

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Above: The irrigation system for the Licciardis' flower farm. Femke's late father Arie van der Spek was one of the first people in Australia to grow alstromeria, and she was a florist before she met Michael.

Opposite page, top to bottom: Different varieties of alstomeria; Father and daughter – Sophie and Michael – working together on their flower farm.

in Italy,” he explains. “I briefly considered doing carpentry, but just fell into working on the family farm where we grew about eight vegetable varieties including beans and potatoes. I had a sideline of gladioli flowers which helped nurture my love of growing flowers.”

Femke’s late father Arie van der Spek was one of the first people in Australia to grow alstroemeria commercially. He started growing alstroemeria, liatris, lilies, tulips, statice and ranunculi in the Netherlands after leaving school aged 15. In 1982, he migrated to Australia with his family where he grew alstroemerias in Monbulk.

Femke was also a florist before she married Michael, so already had a lot of experience dealing in flowers.

The new generation

The Licciardis both wanted to carry on their family tradition and dreamed of the next generation becoming involved. So in 2002, they sold off many beloved items including Michael’s motorbike and prized car to afford the deposit on their farm.

“When we arrived here, there were only 18 igloos,” Michael says. “Now, we have more than 30,000 plants spread across 45 igloos with about 500 plants in every igloo.”

Industry

“We grow a few exclusive varieties that you can only find on our farm, as well as always trialling new varieties of alstro.”

MICHAEL LICCIARDI

It’s very much a family affair – eldest daughter Isabella, who is a florist, works in the business parttime while their second daughter, Sophie is full-time picking and bunching flowers, weeding, thinning crops and doing other farm work.

The couple’s son Gianni works full-time picking and bunching flowers, weeding, spraying and drenching flower crops plus doing deliveries and drop-offs, farm maintenance and repairs.

“I was keen to take on growing alstroemeria and have seen them really come into their own in the past couple of years,” Michael says.

“They used to be considered as ‘filler’ flowers, but people now know more about them, and they have amazing staying power – you can’t beat the vase life of alstro. They can last up to three weeks in a vase while other flowers certainly don’t last that long.”

Michael and Femke say their product is special because of the attention they provide from planting to selling.

“We follow the whole process and know at the end of the day customers are getting the best product that we are really proud of.

“We take much pride in our product, and all of our flowers are branded with unique striped-printed protection sleeves,” he says.

“We grow a few exclusive varieties that you can only find on our farm, as well as always trialling new varieties of alstro.”

The new trials include the truss alstroemeria Charmelia variety – which has blooms growing up the stems in sets of multiple little flowers on a singular floret.

“This makes it quite unique to the standard alstro, as commonly there’s only one flower per stalk, but the new truss varieties have up to four and five flowers,” says Michael.

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“We are very excited about the future of flower farming in Australia and confident it will continue to grow, and not revert to how it was with imported flowers. It is so nice to see people buying flowers from local growers and supporting Australian farmers.”

MICHAEL LICCIARDI

Looking ahead

When it comes to combating climate change, Michael says alstroemeria is a very sustainable crop with some varieties in the ground for more than two decades and continuing to produce abundantly.

Plants can last from 5 to 20 years in the ground, depending on soil condition and variety.

“We recycle our water, and when possible, we use organic sprays and products plus all our stem off-cuts and discarded leaves are collected and turned into mulch here on the farm,” he says.

Technology advancements feature strongly in farm operations including automated windows in the plastic igloos that work on thermostats and open and close when the weather reaches set temperatures.

Hydronic heating also provides frost protection for the crops during winter, while in summer, circulation fans encourage air flow. Old-school methods are also part of the business.

“All of the flowers are hand-picked and handbunched which helps us keep an eye on the quality of our products before they go out the door,” Michael says.

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Industry

Behind the scenes

The flowers come in many vibrant colours as well as white and pastel pink. Popular shades include the new variety of white alstroemeria called Mistral, pale pink Famke, scarlet Natalya, soft bluish pink Charmelia, bright yellow Senna and purple Napoli.

Keeping up with the picking keeps everyone busy.

The flowers are hand-picked every week with peak production from August to December. They are sold to many wholesalers at the markets throughout Melbourne, Sydney, Brisbane, and Adelaide and can be purchased in many stores nationally.

“It takes about three months for the newlyplanted plants to produce flowers ready for picking and in a year, around 20 per cent of the crop gets replaced or renewed,” Michael explains.

“All plants have four layers of flower mesh support to protect stems and need to reach 70cm to be picked for bunching, with the best flowers yielded from creating a ‘canopy’ which involves a technique of nipping buds to thicken foliage at base of stem.”

Michael says they enjoy the rewards of the business and love watching the public embrace new varieties which originate in Holland.

Opposite page, top to bottom: Femke and Michael at work in one of the igloos; Pink and white alstomeria.

This page, top left then clockwise: Michael picking up flowers for delivery to customers; New flowers growing in the greenhouse: Son Gianni picking fresh flowers with his sister Sophie.

There are also challenges along the way.

“Dealing with nature is always tricky,” Michael says. “When it is cold you want it hot, when it is hot you want it to be cold, and same goes for dry and wet. Frost damage can be a big problem for us as it can take out a crop for six to eight weeks if severe enough, so we have to be vigilant and proactive in our methods to be on top of this.”

“But at the end of the day, we love knowing our product makes people happy and I agree with the saying – ‘if you love what you do you will never have to work a day in your life’.

“We are very excited about the future of flower farming in Australia and confident it will continue to grow, and not revert to how it was with imported flowers. It is so nice to see people buying flowers from local growers and supporting Australian farmers.”

The Licciardis are looking forward to the Melbourne International Flower and Garden Show which is part owned by the Victorian Farmers Federation. It’s back after a two-year hiatus and will be held at the Royal Exhibition Building and Carlton Gardens from 30 March to 3 April 2022.

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Charity

Farm dogs with a second chance at life Old working dogs are getting a second lease on life thanks to a dedicated group of volunteers changing mindsets.

Words: Dave Smith Photography: Charlie Kinross

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F

arm dogs are the best employees you will ever find. They turn up at work come rain, hail or shine, labour from dawn to dusk without complaint, and never ask for a raise or a day off.

However the harsh economic reality and remoteness of agriculture in Australia can mean that when they get too old, injured or situations change, they can no longer fulfil their working roles.

About 15 years ago, non-profit organisations committed to saving working dogs began making waves. Working Paws, a small country charity run by three country women, is among the most recent.

Founded in June 2020 at the height of the pandemic when travel restrictions and social distancing saw a spike in the number of dogs unwanted dogs in pounds, Working Paws has re-homed more than 130 working dogs. This is their story, warts and all, told through words of a founder, a volunteer, a farmer and a very clever and loyal cattle dog called Artoo.

Meet the pack

“We focus on rescuing kelpies, collies, cattle dogs and all the mixed-breeds in between by providing them with the home they deserve at the end of their working lives,” says Working Paws co-founder Sarah Taylor. “Or sometimes when a working dog has a litter on a farm, one or two pups are just born without the instinct to work.

“In one instance we were called out to a farm where there were seven working dogs, all good dogs, but their owner had to go into palliative care

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himself. We spoke to his neighbours – they were cautious at first – but they ended up taking all seven.

Those dogs continue to lead productive lives today.

“That particular problem was easily solved but normally we put our dogs into a halfway house for two or three weeks so we can assess them and make a decision as to what kind of rehoming they are best suited to. We also make sure their vaccinations are up to date, and microchip and desex them if they aren’t already. I currently care for two, Debbie – one of my partners can have up to eight and Jenny – our third partner cares for 15 dogs at a time.

“We also have a team of about 20 carers who run halfway houses in different parts of the country. Chel in Tullamarine is one of our best. Like all our carers she has a heart of gold but she’s also a professional dog trainer who is able to independently assess the dogs she fosters and put them in the right homes.”

The founder

“I've had many jobs. I was a journalist in Perth for 15 years but my last full-time job was Marketing Director for Guide Dogs Western Australia,” Chel Haftka says.

“I loved it so much that I did a course and became a guide dog trainer.

Then 16 years ago, Chel’s partner at the time got a job in Victoria so they moved there and she started her own dog training business.

“This was around the same time the public started realising that instead of euthanising abandoned or problematic dogs, they can be rehabilitated and rehomed. So I started doing volunteer work at shelters,

Charity

“Usually, cattle dogs are retired when they are nine or 10 years old, so Artoo still has more than half her working life in front of her. She has lots of potential and we love having her around.”

CHEL HAFTKA

Opening spread: Maremma Sheepdogs are loyal to their owners and guard well against intruders, they are happiest when tending to their herds. It is said, The Maremma can fend off wolves, bears and humans.

Left: Chel Haftka and her White Maremma Sheepdog Dusty, and Kelly the Red Heeler, with Blue Heeler, Kittee CowDog. This page, top to bottom: Chel Haftka’s dogs full of life and having a ball in a reserve; Artoo (centre) with her new owners.

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Charity

teaching other volunteers how to bring dogs out of trauma and get them to the point where they can go into a domestic environment,” she explains.

“But COVID-19 changed everything because social distancing made managing volunteers impossible for dog shelters and all us oldies got cut out of the equation. But I still wanted to help, so a few months ago I began volunteering with Working Paws, using my own home as a halfway house.”

Right now Chel has four foster dogs. “I have a massive white Maremma Sheepdog slobbering all over me, a couple of old guard dogs and a four-year red Cattle Dog called Artoo who used to belong to a farming couple that stopped farming. They kept on feeding her but never gave her any attention.

Without her job, she also lost her purpose in life and completely shut down.

“The family surrendered her to a pound but cattle dogs are unique breeds and generally don’t do well at pounds. So I went to get her, assessed her to see if there were any particular triggers, noise or smells she may have problems with, and to see if she’d be better suited to a domestic environment or a new farm job.”

With a bit of TLC and training, Artoo turned around quickly.

“Since she is only four, there was no need to retire her,” Chel says. “She was just adopted by a nice young couple from Druon who already have three cattle dogs and need one more, so she has a new home. It is a match made in heaven.”

The musterer

“I grew up on a dairy farm,” Leith Radford says.

“My wife and I don’t have any cattle now but we do have a team of three cattle dogs we use to help our friends move their livestock. We are now looking at

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Chel says, “Cattle Dogs are unique breeds and generally don’t do well at pounds. Without a job, Artoo (a four-year old red Cattle Dog) lost her purpose in life and shut down.”

taking the business to the next level working with big stations out in the desert and plains. But to do that, we need another lead dog.”

The problem that many people now face, is that since COVID-19, the price of cattle dogs has suddenly skyrocketed.

“Just a pup with no training was $500 before COVID-19. Now it’s $1,000,” says Leith. “With basic training, you are looking at $2,000 for a pup, while a good fully trained cattle dog can cost anywhere up to $10,000.”

So when Leith found Artoo on the Working Paws website, he sent them a message straight away.

“We spent a day with the dog and went through a screening process. Yesterday morning we went to pick her up and put her to work on the same day.

She was awesome! I didn’t have to do anything.

Artoo knew exactly what to do. All we had to do was stand aside and watch.

The couple paid Working Paws $500 for Artoo – the same they charge anyone who adopts a dog to cover the cost of vaccinations and other necessities.

“Usually, cattle dogs are retired when they are nine or 10 years old, so Artoo still has more than half her working life in front of her. She has lots of potential and we love having her around,” Leith says.

“It’s a great thing for farmers to adopt a working dog, especially if you can get as much value out of one as we think we will out of Artoo,” says Leith.

“There’s also a lesson here for farmers who need to get rid of their dogs. There’s no need to kill them when you can give them a second chance in life.

There’s probably someone out there who would be happy to take your dog.”

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Putting words into action on the farm When Safety Advisors from Making Our Farm Safer (MOFS) meet farmers to assist them with OHS advice, one of the important issues that they discuss is the importance of consulting with workers about matters that affect their safety.

Words: John Darcy – VFF Senior Farm Safety Advisor

T

he MOFS Advisors provide a variety of OHS policy and procedure templates (free of charge) for farmers to implement and guide farmers on how to use their policies through ‘toolbox meetings’.

“Many farmers will tell us that they consult with their employees about safety all the time, and we know that they do have plenty of conversations about safety in the context of the work that they are doing at that time farm,” Farm Safety Advisor Richard Versteegen says.

“We explain to farmers that the expectation of employers to meet their OHS duty to consult is broader than just talking about day-to-day issues. We encourage them to ensure that OHS is

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formally on the agenda at least once a month and to use their OHS policies and procedures when having these important discussions.”

The MOFS team suggests that there is no right or wrong time to consult with workers about working outdoors and the need to protect themselves from the sun as it is a year-round issue, but around Spring makes sense.

Issuing the UV policy can be intertwined with discussions about manual handling. The next month could involve discussions about machinery safety and issuing a drug and alcohol policy, followed by discussions about chemical safety and personal protective equipment the next month.

Sun safety should be pushed to top of farmers’ agendas

Whilst much of the safety focus at this time of year is on long working hours and the risk of fatigue, there are two other associated risks for farmers to consider: working in the heat and exposure to harmful UV rays.

Words: MOFS Project Manager Jen Shaw Don’t ignore the dangers of the sun.

That’s the message from Judy Croagh, who runs Western Plains Pork at Mount Mercer with her husband Tim. Judy says sun safety is a top priority on the farm, and they do everything they can to ensure their staff understand the risks of sun exposure.

Farm Safety

Far left, then top to bottom: Judy and Tim Croagh’s property; John Darcy, VFF Senior Farm Safety Advisor and Safety Advisor Richard Versteegen; Judy Croagh from Western Plains Pork at Mount Mercer.

“We supply uniforms to all of our staff, they’re all long sleeves, and long pants,” she says.

“Hats and sunscreen are also a big part of everyday life on the farm.”

Judy says that Tim gets regular skin checks at his dermatologist, every three to six months, to make sure there are no concerning spots or moles. “He’s got a very fair complexion,” she says.

“When he was growing up and first working on a farm, sun safety probably wasn’t as high on the agenda as it should have been. He has had a lot of little spots removed over time, some more serious than others, but because he gets them checked so regularly, it makes such a difference.”

She says that they both understand that working on a farm means they are more vulnerable to the sun. “Not so much these days, but back in the day, Tim was working outdoors every day,” she says.

Get SunSmart

SunSmart program manager Justine Osbourne says ultraviolet (UV) radiation is a workplace hazard that farmers face every day of the year. “A study conducted

by Safe Work Australia found that 99 per cent of agriculture workers are exposed to UV radiation, yet only 10 per cent were considered to be adequately protected with the use of shade, clothing, a hat and sunscreen,” Justine says.

“It’s important that farmers use all five forms of sun protection – slipping on protective clothing, slopping on some SPF30 (or higher) broad-spectrum, waterresistant sunscreen, slapping on a widebrimmed hat, seeking shade whenever possible, and sliding on a pair of UV

protective sunglasses.”

Justine says the importance of sun safety is something that had become more apparent in recent years.

“Tim has worked all over Australia and out in the outback, and a few years ago, I don’t think sun safety was a priority for a lot of people, whereas now, things have changed,” she says.

She was reassured by the fact that groups like the VFF and the MOFS program were out there spreading the important message of sun safety. “It’s so important to highlight how dangerous the sun can be,” she says. “It’s easy to forget some days; if we’re out on the farm and it’s not particularly hot, and Victoria can be very mild a lot of the time, we might forget that the sun is a risk, but it can still be very damaging even on days like that.”

She encouraged everyone, but particularly farmers who spend a lot of

time outdoors, to get regular skin checks and to take simple steps like wearing sunscreen and a hat every day.

“You want to make sure you keep as healthy and safe as possible every day, and there are easy things you can do to do that,” she says.

VFF Senior Farm Safety Advisor, John Darcy, says every farm in Victoria should have a UV policy.

“It is really important for farmers to engage with their staff about UV exposure,” John says. “The MOFS Safety Advisors can help you to implement this policy and have conversations with your workers.”

The MOFS team has an action plan that assists farmers on the month-by-month journey towards making their farms safer for everyone. The service is free to all Victorian farmers – simply call the VFF on 1300 882 833 for more information.

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Trade

Behind the bar There are around 600 brewers and 400 distillers across Australia, employing more than 15,000 people. Two-thirds of those live in rural and regional areas, including here in Victoria, where it has become an increasingly competitive market.

Words: Anita Donnelly – General Manager Promotions and Communications

Hurdle Creek Still: The farm shed where the goods are made and tasted. Photo by Brooke Keam Photography.

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Y

ou may be asking what makes one distiller stand out from the crowd? For the below businesses, it’s the use of local produce sourced from nearby farms to create a distinctly unique drop.

Hurdle Creek Still owned by Simon BrookeTaylor and Wendy Williams is located in a farm shed on a small rural property in Bobinawarrah/Milawa near Wangaratta. Wendy’s the farmer and runs a small herd of shorthorn cattle (currently 20 breeders and one bull) and also three horses and a few sheep.

Wendy also likes to implement regenerative farming methods, which influences the way they operate their distillery.

They make their own spirit for all of their products.

Mainly from grain (although occasionally friendly local wineries have provided out of spec or unwanted wine that they distil and use in liqueurs).

They make two different grain spirit bases: • 25% malt and 75% raw, chemical free, barley is used in most of their gins and liqueurs • 25% malt, 50% triticale and 25% barley is used in their Powder Monkey Navy Strength Gin and Grain Jenever The Team at Hurdle Creek mill and mash the grain with hot water and collect a strong wort that is fermented with yeast, much the same way as beer or whisky is made which is in part, a reflection of Simon’s background as a brewer and a Master Brewer member of the Institute of Brewing and Distilling.

The resulting fermented wash is distilled twice, first time to strip out and collect the alcohol and the second time to refine the spirit, removing the heads and tails, collecting the hearts at up to 95% alcohol by volume (abv). If they’re making gin they place all the botanicals together in a gin basket or ‘carterhead’ after the column on the second distillation and allow the alcohol vapour to infuse through, picking up all the flavours, on its way to the condenser.

The gin is collected at around 92% abv and cut to the desired sales strength with bore water drawn from the Milawa aquifer, which also supplies the drinking water for the township of Milawa.

The spent grain from the mash is fed to the cows, who will be queued up at the gate on the morning after they’ve mashed, waiting for it! Presumably they can smell it says Simon.

The pot ale, left in the still after the first stripping distillation, effectively boiled alcohol-free beer is collected and either diluted to be used as fertiliser or fed to the cows who love it.

Simon and Wendy try to source botanicals and other ingredients from their own property, or locally where they can. They also strive to be chemical free and/or sustainably grown. Any used botanicals and other ingredients they can’t find a specific use for, are composted. Simon sources juniper for his Navy Strength gin and all of his triticale, cherries, persimmons, yuzu and wine for spirit from fellow Victorian farmers.

Simon’s favourite cocktail is a (very) dirty martini made with their Yardarm Gin and their own olives.

Wendy's is a gin sour made with their Powder Monkey Navy Strength Gin. Is it 5’oclock yet?

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Above: Established in 2016 in a Milawa farm shed, Hurdle Creek Still focuses on using all local products and botanicals from their own property.

Right: Hepburn Distillery began with the idea of drawing from the mineralrich soil and abundant rainfall in Hepburn Shire in Central Victoria.

Trade Hepburn Distillery began with the idea of local and drawing from the mineral-rich soil, and abundant rainfall of Hepburn Shire in Central Victoria.

Surrounded by forest in cold, spud country, they were inspired to make a product that grew locally, was free of chemicals and low in food miles. They source as many raw materials as they can locally, organically and seasonally and grow some of the botanicals for their gin. VFF Member Wombat Organics provide the potatoes for Hepburn Distillery’s vodka and also the strawberries for their gin.

Jane and Basil’s commitment to being sustainable is at the heart of their lives and Hepburn business.

Their stills run on renewable energy, packaging and labels are made from recycled and Forest Stewardship Council (FSC) approved paper and they compost all organic waste onsite. One of Jane’s passions is closing the loop and focusing on turning waste into something useful, they provide the pulp to a local pig farm in return for bacon and pork. For Jane and Basil, living close to the earth and the cycles of nature means that every batch of spirit they make is unique. Being small and seasonal gives them the opportunity to forage, experiment with flavour, make use of gluts in produce and collaborate with other producers, chefs and business owners. In autumn they pick blackberries for the gin, in winter they harvest excess lemons. Each season provides new opportunities for experimentation with new flavour combinations.

A Gold Medal winner in the World Vodka Awards 2021, Hepburn Distillery’s organic potato vodka is fermented and triple-distilled onsite, from locally grown, organic potatoes from the nearby Wombat Forest. Super smooth, fragrant and viscous with a peppery finish - their vodka is the essence of the mineral-rich waters and red volcanic soil of Hepburn captured in a bottle. Used as the base for their Saffron and Aged Vodkas, their flagship range encapsulates the essence of their philosophy - to create handcrafted, world-class spirits from local, seasonal and sustainable produce. Served straight over ice or mixed with soda or into sophisticated cocktails, their Above: Juniper Berries are grown from a species of conifer where the berries will ripen between a twothree year period.

They are the main ingredient of all gin.

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Trade

vodka range is sure to delight the most discerning vodka drinkers.

Adam Bremner, VFF Member who is the Owner of Wombat Organics is a sixth-generation farmer, based near Daysleford. His farm has been certified organic for more than 30 years. Adam supplies Australian Organics Food Co with a delicious range of carrots, beetroot, potatoes and strawberries that are used in a range of products including soups, purees and juices, in addition to Hepburn Distillery.

Is there anything better than relaxing at the end of a long day on the farm with a gin and tonic? At Hepburn Distillery they ferment and distil their own base spirit from scratch, creating a unique foundation for their gin blends. They favour complex flavours, made in small batches from seasonal ingredients. If you love smooth, full-flavour gins with soda, tonic or as a cocktail base, you can now enjoy informative and personal tastings and events at Hepburn Distillery. They provide pre-booked, guided tastings on Saturday afternoons which can be booked via their website and there’s a great range of stockists across Victoria: https://hepburndistillery.com/ Starward Whisky ditch the airs and graces and focus on flavour instead. That's why they use red wine barrels to mature their whisky. They source all their whisky ingredients from just a day's drive away including their barley from VFF Member Colin ‘Jock’ Richmond. Then, in the wildly varied Melbourne weather, Starward’s whisky draws out its signature fruity, delicious flavour in just three short years.

Colin loves working with Cryer Malt and Starward because he’s proud to know his toiling goes into making Victorian spirits from his paddocks. Colin is always on the lookout for opportunities to expand the fourth-generation family farm. Founded by his grandfather in the early 1930s near Geelong, Rose Grange Pastoral Company is now a beef, prime lamb, dairy and cropping business spread across properties in Victoria and New South Wales.

In Jock’s own words, Rose Grange’s success

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Top to bottom: Orchard of Mountain Yuzu; Adding potatoes to the still at Hurdle Creek Still.

is rooted in passion. “We eat, sleep and breathe agriculture and we’re always excited by what lies ahead, whatever the challenges might be,” he says.

He also credits success to the family’s long-term relationships with everyone from staff, suppliers and processors to retailers – including some relationships that date back several decades. “We have great respect and appreciation for them all,” he says.

“These key relationships are still helping us build a quality, sustainable business.” Colin’s favourite cocktail is a Dark and Stormy.

To experience a whisky tasting and tour when next in the new Melbourne suburb of Fishermans Bend, check out what’s on offer here: https://starward.com. au/pages/tastings-tours

ANOTHER TIPPLE? While you’re at next month’s VFF Grains and Livestock Conference, be sure to head to Ballarat on the weekend prior and try Sly Grog at Sovereign Hill. This new gin includes botanicals that are sourced from plants onsite at the tourist attraction. Lemon, cinnamon myrtle, banksia and rosemary grow really well onsite, blessing Sovereign Hill with unique provenance. To find out more, visit: sovereignhill.com.au/sly-grog

Book review

A deep dive into big farming questions Gabrielle Chan's new book, WHY YOU SHOULD GIVE A F*CK ABOUT FARMING, examines the past, present and future of farming with her characteristically forensic eye. Words: Gabrielle Chan Why is it important for consumers to understand tradeoffs required to grow produce?

A lot of people have feelings about the way land should be managed and how food should be grown without knowing much about how that is done. For example, people have been worried about eating meat and its effect on climate change. But current science shows us that continuous cropping can be challenging for the ecosystem without putting nutrients back.

As part of a mixed farming system, animals can play an important role for pasture improvement with the correct grazing methods. So do we still want to phase out all stock? What would that farming system look like? The best example of showing the trade-offs was by John and Robyn Ferrier in Birchip, who ‘handed over’ a paddock to the ABC Bush Telegraph listeners to vote on how that paddock should be managed for a wheat crop. Listeners had to weigh up the pros and cons of managing for income and sustainability.

How will this book change our thinking about food, farming and how we eat?

I hope readers see how connected this farming caper is to most other things. I thought this would be a straightforward book, but when I pulled a thread on this farm, it quickly led me to the big life questions going back to the early thinkers.

How do humans interact with nature? Who has more votes – humans or nature? How

do we feed ourselves?

Not in a protective way, Is food like any other but in a sensible way product – the same in a disrupted world. as a hairbrush or a kitchen sink? And if For some, food is exceptional, decisions on because we need how they eat is to eat, how do we determined by regulate it and ensure income. How can our nation’s food changes be made security? I want readers when money is an Gabrielle Chan to at least think about these issue? fundamental questions so that This is the hardest question of the next time a discussion on farming all. My contention is we don’t pay the comes on the television, they consider how true cost of the food production and in the farming affects all of us. process, something misses out because of the pressure to keep the cost of food low.

Before meeting your farmer That is either the farmer, the farm worker, husband did you pay much the retailer or the environment. I’m pretty attention to farming in sure the retailers are okay. But right now, Australia? the only way most farmers get a pay rise is Nope. Not at all. I didn’t think about to increase their yield, and that may mean farming from one day to the next. It is just pushing their country harder. That is not not something that most people think viable. But, and it’s a big but – we need to about. I am the daughter of a Singaporean still care that a portion of the population migrant, and 50 per cent of Australia is like cannot afford food. Still, consider this: me – that is, born overseas or with a parent Australia and the US are two countries born overseas. We are not brought up with where the portion of wages spent on food the bush mythos, the noble farmer trope. is amongst the lowest in the world. And yet And to a certain extent, you can understand some people still can’t afford to eat. So in the disconnection because while farmers essence, farmers, farm workers and/or the have worries, so does every other person. environment have to pick up the tab for Most people are rushing to work, rushing a failure of societies to ensure equity. It is to the supermarket, rushing to feed the simply not sustainable. kids, rinse and repeat. I would love readers to consider where their food comes but it Our very own President Emma Germano is also up to governments to wrap some was interviewed for this book. Make sure you national strategic policy around farming. grab a copy and see what she has to say.

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“We manage the land the

cows graze on, milk the cows, as well as make and mature our cheeses on farm,” says Laurie Jensen from Tarago River Cheese.

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Retail

From paddock to market Now, more than ever, our Farmers need resilient supply chains that are predictive, intelligent, and agile. Focusing on local has become increasingly important over the past 18 months and our Members need the visibility to quickly and accurately make decisive and informed decisions that enable their business to sense, predict, and respond to global supply chain dynamics.

Words: Anita Donnelly – General Manager Promotions and Communications

O

nline grocers and food retailers are one of the fastest growing segments in today’s eCommerce world. As consumers begin to feel more comfortable ordering food and groceries online, retailers must put more focus on having a digital presence, especially in moments of crisis – like a pandemic.

One such business is the South Melbourne Market that moved to offering click and collect and home deliveries a year ago. Since 1867, the South Melbourne Market has been a treasured inner-city landmark and a favourite amongst locals and visitors.

It is the quintessential village market, a place where people come not only to purchase fresh food, but to meet, eat, drink, shop, discover, share and connect.

A couple of our VFF Members are proudly selling their produce at this Market and also in their online marketplace to reach a million Melbournians who live within 30 kms of the icon. Meredith Dairy’s Julie Cameron says “Markets are fantastic locations to try out new products, source feedback and offer tastings that convert new customers and re-engage purchasers back. The South Melbourne Market stallholders become close contacts with our salespeople and provide valuable marketing information and are advocates for Meredith Dairy”.

Tarago River Cheese have a free-range farm in Neerim South and its 500 cows offer clean fresh milk – 99% of the cheese ingredients. Their staff pay careful attention to detail as they embrace traditional cheesemaking practices. The Emerald Deli at the South Melbourne Market also stock their delicious Gippsland Brie, blues and Jensen’s Red and love supporting Victorian farmers like Laurie Jensen and David Johnson.

“We love working with a number of stall holders at the South Melbourne Market including Theo’s Deli due to their passion for artisanal products and producers. It is always great to see our range of cheeses alongside so many other producers with the

Gippsland Blue by Tarago River Cheese

same ethos as us. What makes Tarago’s products so special is that we have complete control over the whole process. We manage the land the cows graze on, milk the cows and make and mature the cheeses on the farm. All the cheesemaking is done by hand and decisions are made by touch, feel, small and taste of the curds at various stages in the process.

Their favourite cheese platter consists of Amiel by Stone and Crow, our Triple Cream, Banksia by Long Paddock Cheese and our Gippsland Blue.

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Retail Maria from the Emerald Deli is so proud of the standard of produce that Victorians are making and she often selects her stock based on what she personally loves. “International imports are very hard to access right now due to freight challenges and so it’s a fantastic time to eat local. It is most certainly the time to appreciate how fortunate we are in Australia and thoroughly enjoy what’s made here at home.”

Dandenong Market brings together 156 nationalities under one roof and one shop, in the 200 plus mix, belongs to our own VFF Member Peninsula Fresh Organics. Tash leads the team who farm on 40 acres of land and grow approximately 40 different lines of vegetables, including heirloom varieties.

Some of their most popular crops include the heirloom carrots, radish, Asian greens, leeks, spinach, lettuce varieties, rainbow chard and broccoli. They also farm 100 acres at Barham on the Murray River which they started farming in April 2013 - this is to help supplement the Baxter farm with various lines of produce due to seasonality. Many of their lines are grown year-round and are Certified by Australian Certified Organic (ACO). In addition to their Dandenong Market shop, Peninsula Fresh has an independent store which recently relocated from the farm into Baxter township (94 Baxter Tooradin Rd, Baxter) where they supplement their own organic produce; they also carry certified organic meat from Cherry Tree Organics, Cleavers Meats, milk and

cream from Schulz Organic Dairy, yoghurt from CSM Organics, eggs and other grocery items.

Tash enjoys working with the Dandenong Market team because it gives her the opportunity to bring their unique and bespoke products to the local Dandenong community. Tash opened their shop at the start of the first Covid lockdown, so it’s been a really challenging time to enter a bricks and mortar retail environment. Peninsula Fresh Organics (branded as Peninsula Organic Farmgate) are a hidden gem in the deli section of Dandenong Market so next time you’re visiting, head in and collect the ingredients for Tash’s favourite Greek salad which of course needs to include Peninsula Fresh Organics’ iceberg lettuce which is the “best going around”. Their prices are incredibly competitive as Tash and her team grow the produce, transport it to Dandenong in their van and run the shop themselves so they control each element of their crops and shoppers can genuinely meet the maker.

Jennifer Hibbs, General Manager of Dandenong Market shared that this year they’re celebrating 155 years of trade in the community. “When shopping with these traders, customers know exactly where their fresh produce is coming from and can see where the money is being used. Many have built loyal relationships with these traders knowing that they are supporting local businesses and receiving fresh and sometimes Certified Organic produce in return.

This image: VFF Member Tash, owner of Peninsula Fresh Organics. Right, top to bottom: Casaccio eggs; local pancetta; parmesan and fresh egg pasta.

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Dandenong Market is essential to the livelihood of millions of customers, hundreds of small business traders and thousands of farmers. We are very lucky to host four unique and much-loved organic traders who stock and sell their own farmed produce.

Shopping with them keeps money in the local economy, preserves farmland, promotes a healthy lifestyle and supports small business.”

Casaccio Egg Farm, a VFF Member enjoying the success of a stall called The Eggporium, at the Queen Victoria Market was established in 1966 and is a third-generation family business. Gregorio Casaccio, an Italian migrant, and his wife Emanuela Casaccio started the business with their three sons; Sam, Paul and John and they have three familyoperated farms located in Werribee, Lara and Terang.

They believe in giving their customers the option to choose from a wide variety of grain fed and freerange eggs and have invested heavily in state-of-theart Colony Cage housing, to ensure the wellbeing of their prized hens is at the highest level at all times.

Lina of Casaccio loves working with the Queen Victoria Market and “providing the opportunity for Melbournians to buy fresh, quality, Melbourne made produce locally”. She loves being able to share her farm’s eggs with shoppers and having the opportunity to sell them so close to the family’s farms. Originating in Sicily, Lina and her family relish being able to access amazing Italian produce crafted by fellow Victorians and her favourite recipes are pasta carbonara using pancetta and parmesan she adds to her basket at the QVM, and also fresh veggies added to her eggs for a delicious frittata.

Above: South Melbourne Market is an essential element of the community, bringing consumers, farmers and small businesses together.

Right: Top to bottom: Cows from Tarago River Cheese. Maria from the Emerald Deli with a wedge of Swiss Cheese at South Melbourne Market.

MEET UP IN MELBOURNE With the hyper-local focus being so prevalent thanks to the repercussions of COVID-19, one potential solution for selling more of your products is to reach new and existing audiences in metro Melbourne. These hugely patronised locations might help your bottom line.

To see what might be possible, reach out to the teams at these markets: • Dandenong Market: dandenongmarket.com.au/applications/ • South Melbourne Market: southmelbournemarket.com.au/apply/market-stalls • Queen Victoria Market: Which has launched 'Wholesale Tuesday' – for striking up sales-based conversations, and the exchange of expert advice between farmers, producers and market traders. qvm.com.au/wholesale-tuesday

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A gourmand’s journey in Gippsland The Gippsland region is renowned for fertile soils and abundant production of everything from dairy to grass-fed lamb and beef, crisp salad greens to wild-caught seafood. More than just a farming utopia, Gippsland is also a fantastic road trip destination.

Words: Kelly McCarthy

G

ippsland is home to the largest inland lakes system in the Southern Hemisphere, some truly magical National Parks, and plenty of locals keen to share their tips.

Leaving the suburbs behind and heading east on the Monash Freeway, you don’t have to travel far to find your first taste of the region. Acclaimed destination restaurant Hogget Kitchen is a celebration of Gippsland’s abundance of natural bounty. Start your culinary journey with fresh rock flathead or King George whiting caught at nearby inlets, or with some local, grass-fed meat butchered and slow-cooked to its succulent best inhouse.

A little further down the road, you’ll find Gippsland Greenhouse Produce, a VFF Member.

This family-run business specialises in plump, tasty eggplant and vine ripened tomatoes, which you can purchase direct from the grower between September and May. Gippsland is home to more than 40 farm gates peppered throughout the hills and valleys, but this is one of the largest – its impressive series of greenhouses are brimming with the freshest produce, just waiting to hit your hamper.

Cruising along

Meandering country drives are a specialty in Gippsland, and the road from Trafalgar up to the potato-growing capital of Thorpdale is one of its finest – with rolling patchwork fields as far as the eye can see.

In Thorpdale, the lovingly restored Traveller’s Rest Hotel serves up hearty pub classics and refreshing ales. The innovative publicans are even hatching

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a plan to build a distillery that will transform Thorpdale potatoes into vodka and gin.

Next up, near the small town of Mirboo North, you’ll find the farm gate of our very own Victorian Farmers Federation President, Emma Germano.

Family owned and operated, I Love Farms, has been growing premium fresh vegetables, sheep and beef for over 50 years across three generations. It’s also home to what has to be the cutest little farm shop in Gippsland. Starting out as an honesty box where locals would buy their sustainably-grown potatoes, cauliflower and broccoli, the Germano family has given their old dairy a lick of paint to transform it into a must-see farm shop where you can pick up a range of delicious fruit and vegetables.

Southern inspiration

While in South Gippsland, plan a stay at the stunning Wilsons Promontory National Park. On the southernmost tip of mainland Australia, this 50,000-hectare reserve is home to an abundance of native wildlife, pristine beaches and walking trails that weave across the stunning landscape.

See ‘The Prom’ (as it’s known by locals) from a different perspective with a cruise on Pennicott Wilderness Journeys’ amphibious boat, which gives you the opportunity to view dolphins, seals and the impressive rock monolith of Skull Rock. If you’re visiting in the spring, you may even get to see migrating whales.

Out at the lakes

No trip to Gippsland is complete without a visit to the Gippsland Lakes, and a stay in the lakeside

Above then clockwise: Wine tasting at Ensay Winery (Photo by Nicky Cawood); Pick up fresh produce at I Love Farms, which began as an honesty box for buying vegies (Photo by Phoebe Honey); Snug as a Bug Motel in Omeo (Photo by Nicky Cawood); Oysters served with lemon and mignonette at Sodafish – a seafood restaurant located in Lakes Entrance.

Produce Trail villages of Lakes Entrance, Paynesville or Metung.

This is Australia’s largest inland waterway, covering more than 400 square kilometres across three key lakes: Lake Victoria, Lake King and Lake Wellington, alongside Lake Tyers just to the east.

In Lakes Entrance, bring your empty Esky and buy your seafood fresh from the jetty shop or fishing trawler. However, if you’d prefer to leave the cooking to a professional, be sure to book dinner at one of the region’s acclaimed seafood restaurants, Sardine, in Paynesville, or Sodafish, in Lakes Entrance, where the ocean’s produce is celebrated creatively on the plate.

Exploring the High Country

Gippsland is one of only a handful of destinations where, during winter, you can surf in the morning and ski in the afternoon. It’s a mere 2.5-hour drive from the Gippsland Lakes to the ski fields of Mount Hotham – and what a drive it is. Known as the Great Alpine Road, the journey from the Gippsland Lakes across Mount Hotham to Bright is one of Victoria’s year-round bucket list road trips.

The Great Alpine Road meanders from the Gippsland Lakes up through Bruthen, where it’s customary to stop at the Bullant Brewery for a cold one, then onward and upward to reveal sweeping alpine views. Sweet little Ensay is home to the Ensay Winery, where David and Jenny Coy graze sheep beneath the vines to assist with fertilising and desuckering the vines. You can sample their beautiful wines within the rustic, rammed-earth cellar door.

Next stop, Nullamunjie Olive Oil, another VFF

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Produce Trail Member, has consistently been awarded in the Australian Olive Association Awards, Melbourne Show Fine Food Awards, and most recently Gold in the Australian International Olive Oil Awards.

Nullamunjie Olives are grown under organic principles and pressed on site within four hours of picking, to retain the extravirgin status. You can enjoy their olive oil from the Pressing Shed Café at Nullamunjie Olives, from October to Easter. The menu at the Café is driven by seasonal produce from their kitchen garden, but the constant, of course, is its award-winning olive oil, drizzled on every dish.

The last stop before the ski fields, Omeo is home to proud highcountry cattlemen, rich farmland, and jaw-dropping alpine scenery.

From here, you can look back on your journey through the wide, diverse region of Gippsland and know that this is somewhere you’ll want to visit again and again.

For more information, please visit: visitgippsland.com.au

Beautiful Lakes Entrance

Socials

Out & About

Here we showcase some of the best shots from our Members all over the State.

If you have a great photo of your farm that you would like published, send it to: media@vff.org.au and follow us on Facebook, Instagram and Twitter.

1. Red sky in the morning, shepherd’s warning.

Photo: Jane Lovell 2. D odging summer showers in Larpent.

Photo: Mark Billing 3. The VFF Pig Council meeting in Bendigo.

Photo: Peter Costello 4. S pectacular canola fields in full bloom in central Victoria.

Photo: Lisa Gervasoni 5. H ail turns the landscape near Pira into a vista of contrasting whites.

Photo: Richard Versteegen 6. Storm clouds clear over the vines at Irymple.

Photo:1890 on the vine

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The Last Word

Trespassers finally being dealt with Long overdue farm trespass laws are a step in the right direction.

Words: Emma Germano – President Victorian Farmers Federation

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o one should feel threatened in their house or at their place of work, it’s as simple as that.

This is why the Victorian Government’s long overdue crackdown on illegal animal activists trespassing on farms is a step in the right direction towards providing farmers the security and peace of mind that we all deserve.

Two years ago, the VFF worked with Parliamentarians to instigate an inquiry into animal activism on farms. The introduction of on-the-spot fines was a hard-fought outcome of that advocacy.

Those who fail to comply with these new laws will face on-the-spot fines of $1,272 for an individual or $8,178 for an organisation. Further penalties of up to $10,904 for an individual and up to $54,522 for an organisation could apply for more serious offences.

This will hopefully be the end of token $1 fines for farm invasions that we have seen in the past and be a significant deterrent for those who choose to do the wrong thing.

I’d like to thank all the Members who spoke up about their often traumatic experiences with activists. Without your stories we could not have instigated these changes.

The decision to legislate heavy fines for those invading farms must be seen as the first step of many towards protecting Victorian farmers from illegal animal activist farm invasions.

At the end of the day, we all have the right to feel safe in our homes and farms and that must be the absolute minimum we expect from decision makers.

Emma Germano President Victorian Farmers Federation SUMMER 2022

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