Cairn Hill mine expansion to create 1300 jobs in Far North

The state’s Far North is set to face a jobs boom following an $800m investment into the expansion of an iron ore mine near Coober Pedy.

Up to 1300 jobs will be created at the privately-owned Cairn Hill mine in the state’s Far North, after iron ore producer CU River secured investment from Jiujiang Mining Australia.

CU River, which is one of SA’s two operating iron ore producers, acquired the mothballed Cairn Hill mine, 55km from Coober Pedy, in 2014.

It invested $20m into the mine, kicking off production in June 2016 before hitting its one million tonne production target in just over a year.

CU River managing director Yong Gang Shan says the Cairn Hill mine’s ultimate production target is 15 million tonnes of magnetite per year.

It is expected to reach this target by 2021, and as part of the funding agreement with Jiujiang Mining Australia – a local subsidiary of a Chinese steel producer – all of the mined ore will be exported to China.

Mr Shan says the expansion is due to the world’s “ever-increasing” demand for steel.

He says many of the 1300 jobs created will be in the regions.

“In addition, we will be using SA suppliers for goods and services wherever possible, so there is a flow-in effect in terms of secondary job creation and stabilisation,” Mr Shan says.

“The industry standard is that as a general rule, every job in the mining sector creates three support jobs elsewhere.”

He says CU River has offices in Adelaide and Coober Pedy and is recruiting for key positions.

“It is company policy to employ our own people for exploration and mining work, rather than outsource to subcontractors,” Mr Shan says.

CU River’s alliance with Jiujiang will provide financing for the expansion of the magnetite mine as well as planned infrastructure projects.

“Jiujiang will provide the financing for the expansion of the Cairn Hill mine, new infrastructure to enable increased output, an exploratory drilling program with an initial approved scope of 13,000 metres, and development of the next two projects in our pipeline, Snaefell and Tomahawk, which are both in the vicinity of Cairn Hill,” Mr Shan says.

“Part of the funding will also be needed for associated infrastructure work including road and rail upgrades and extensions.”

Mr Shan says the company has received approval for expansion of Cairn Hill’s pits 3 and 4, which are central for the immediate increase in iron ore production.

A 13,000 metre exploratory drilling program is currently underway to define the resource in pits 1, 2, 3 and 4.

Production at Cairn Hill is currently paused to allow for construction of a wet processing plant, with mining set to resume once this is completed.

The expansion of Cairn Hill follows BHP’s $600 investment in Olympic Dam and Oz Minerals’ Carrapateena project.

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International ‘ageing well’ experts to descend upon Adelaide

Experts in the business of ageing well will converge on Adelaide next month to talk about one of life’s inevitable processes – getting old.

With South Australia’s ageing population set to rise by more than 70% by 2050, Adelaide will lead the national dialogue on ageing by hosting the inaugural Ageing Well Revolution Conference on November 22-23.

The conference will challenge delegates to re-think the concept of ageing, the importance of cognitive health and opportunities for Australian businesses to capitalise on the ageing Asia-Pacific demographic.

It’s estimated that by 2050 the world’s population of people aged 60 will grow from 547 million to more than 1.3 billion.

Total pension payments in China are expected to reach $595 billion by 2020.

International ageing experts will attend the conference to share their insights into how businesses can turn the opportunity into economic prosperity.

Economic Development Board chair Raymond Spencer says the expert panel is a testament to SA’s commitment to ageing well and its acknowledgement of the opportunities to be found in the sector.

He says the conference will be valuable to entrepreneurs, providers, investors, not-for-profit organisations, small business and industry leaders.

“We’re bringing together some of the world’s greatest thought leaders in the ageing sphere to inspire delegates to shift their mindset and truly realise the importance of ageing well,” Raymond says.

“Delegates will learn from the best in the business about the role they can play in connecting consumers, products and communities for the greater good of the state, the nation and the demographic as a whole.”

The Ageing Well Revolution Logo CMYK

Headlined by founder and executive director of Neuroscape Dr Adam Gazzaley, the conference will also welcome the International Longevity Centre’s Dr Alexandre Kalache, University of Michigan’s Victor Strecher, and social commentator Bernard Salt.

The Impossible Institute’s Kieran Flanagan and Dan Gregory will encourage delegates to rethink the concept of ageing and what it means to head into life’s mature years, while IBM Watson Health’s Dr Terry Sweeney will discuss what’s new in cognitive health.

Austrade’s China adviser, Dr Chuyang Liu, will discuss access opportunities into Asia.

The Ageing Well Revolution Conference is run by the Economic Development Board.

To register visit www.ageingwellrevolution.com.au

It’s in their blood for Australia’s hall of fame family

By Melissa Keogh

Sit down for Sunday lunch with the Willson family of Langhorne Creek and it won’t take long for the conversation to wind its way back to something about wine.

That’s because for the Willsons, mixing family with business is all in a day’s work.

Now the family’s 30-year business, Bremerton Wines, has been inducted into Family Business Australia’s
Hall of Fame in a nod to its contribution to the national wine industry and the Fleurieu community.

“It’s terrific and rewarding for lots of hard work,” says Bremerton Wines founder Craig Willson.

“You try not to mix family, business and pleasure too much, but inevitably if we’re having a Sunday lunch it always leads to discussion about the vines.”

The Willson sisters

The Willson sisters Rebecca, left, and Lucy run Bremerton Wines, which was inducted into Family Business Australia’s Hall of Fame recently.

Craig, wife Mignonne and two daughters Rebecca (winemaker) and Lucy (marketing manager) moved to Langhorne Creek from Whyalla in the 1980s.

They settled on the 40ha Bremerton Lodge – a former irrigated alfalfa farm.

Craig was working in the family’s country newspaper business but dabbling in winemaking with grapes from a neighbour.

He eventually bottled 57 dozen of Cabernet Sauvignon and over the following five years continued experimenting before deciding it was time for the family to plant their own grapes.

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Craig, left, Rebecca, Mignonne and Lucy.

“Langhorne Creek was a very small grape-growing region with only about 1200 acres (of vineyards) which had been in the same family for many years,” Craig says.

“It grew very quickly to 16,000 acres.

“In my first eight years here I was travelling every day to Adelaide and Victor Harbor and then on weekends I was up at 6am to do the (vineyard) work that needed to be done.

“But it was a good time.”

Daughters Rebecca and Lucy took the reigns of Bremerton in recent years, meaning the business became the country’s first sister-run winery.

Rebecca is Bremerton’s longest serving employee and at the age of 25 released her first label, a 1997 Cabernet Sauvignon which went on to be rated Winestate Magazine’s third best Cabernet.

She has since taken a swag of accolades and recently was named a 2017 Gourmet Traveller Winemaker of the Year finalist.

Lucy is in charge of Bremerton’s marketing, sales, exports, cellar door and wine club.

Rebecca and Lucy Willson with Family Business Australia SA chairperson Debbie Reed, centre, with the Hall of Fame plaque.

Rebecca and Lucy Willson with Family Business Australia SA chairperson Debbie Reed, centre.

Despite hanging up his boots several years ago, Craig still has an input at Bremerton, which he says has thrived due to strict family business values.

“Things like having strategies and boards – there’s so many family businesses that would be far better off if they had one or two board members outside of the family,” he says.

“We also have a family constitution that sets out the guidelines for being part of the family and part of the business.”

It hasn’t always been easy for the Willson family over the years after battling floods and droughts which have wiped out vines.

“The droughts took an enormous toll on Langhorne Creek because we lost our source of water from Lake Alexandrina.

“We’ve also had four floods in the past two years.”

Despite the heartache caused by Mother Nature, Craig says he is proud to see his daughters at the top of the wine game.

“It’s rewarding to see how they have advanced in their own lives and careers,” he says.

“That’s what I find most beneficial.”

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Girl power takes over Naracoorte shearing sheds

By Melissa Keogh

Down in the Limestone Coast town of Naracoorte, women are picking up the shears.

This is despite shearing sheds being men’s territory, particularly during the golden years of the Australian wool industry.

Last year TAFE SA held the world’s first all-female shearing workshop in Naracoorte, which led to many of the 18 participants finding work.

The inaugural workshop was instructed by three of the industry’s best female shearers, including women’s world lamb shearing record holder and New Zealander, Kerry Jo Tehuia.

Another all-female shearing workshop was planned for 2017, although it was cancelled due to wet weather.

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TAFE SA student Chloe Swiggs, left, with trainer Te Atakura at the all-female shearing workshop in Naracoorte.

According to TAFE SA’s Shearing and Wool Handler Training Program lecturer, Glenn Haynes, South Australian women are doing a solid job at taking on the blokes.

“There’s been a lot of young girls who want to have a go and we want to help these girls get into the industry.

“It’s more to do with giving them confidence and also open the eyes of the employers, especially the older guys who may have thought women couldn’t do it and therefore knocked them back.

“It’s about changing people’s opinions.”

According to the Bureau of Statistics, the number of female shearers in Australia has almost doubled in the past decade to about 1260.

In past decades women only stepped foot in shearing sheds as wool classers (sorting the fleece), shed hands or morning tea deliverers.

TAFE SA student Kimberley Allison.

TAFE SA student Kimberley Allison.

Glenn says TAFE SA’s ongoing standard shearing course is experiencing high demand.

Offered to both men and women, shearing courses are offered statewide and teach participants clip preparation, wool handling, wool classing, fitness and nutrition tips, as shearing is a physically demanding task.

“It teaches them how to do it properly so they don’t cut the animal or themselves,” says Glenn.

“There’s been a really big demand for the courses in the last couple of years, 99% of the classes are full and we have about 15 kids who are on waiting lists.”

Chloe Swiggs, 25, travelled from Hamilton, Victoria, to undertake the TAFE SA course and workshop.

By the end of the course she was fleecing about 120 sheep a day and has now found full time employment as a shearer across SA, Victoria and NSW.

“My dad was a shearer and my mum was a wool classer,” Chloe says.

“I wanted a different perspective from everyone else – I wanted to do everything.

“But it took me a while because it’s such a hard job, physically and mentally, it’s very demanding.

“I definitely think that there should be more girls because we need to show that we can do it just as well as the men can.”

The end result is beautifully shorn sheep.

The end result is beautifully shorn sheep.

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SA entrepreneur: Start-ups are the key to state’s success

By Melissa Keogh

Adelaide start-ups have the ability to become a “global force” and help steer the state’s future economy, says South Australian entrepreneur Kirk Drage.

“We can be a global force from Adelaide, we have world class expertise and passionate people here,” says the CEO of LeapSheep and former head of entrepreneurship and innovation at Microsoft.

“Building a start-up is becoming increasingly accessible and affordable, and we’re seeing more people across the state choosing this path which bodes well for creating new economy jobs.

Kirk’s enthusiasm for the future of South Australian entrepreneurship is well-placed; he has spent his working life either launching or engaging with start-up founders.

The former Flinders University student spent more than a decade at technology giant Microsoft, where he was responsible for 20 Microsoft Innovation Centres, supporting entrepreneurs and driving growth of innovative new businesses.

Kirk Drage has has held leadership roles in Silicon Valley – the centre of high-tech developments.

Kirk Drage is the CEO of Adelaide company LeapSheep.

He also launched Microsoft’s start-up support program, BizSpark, recruiting more than 8000 start-ups across Asia in its first year.

Kirk travelled from city to city to support start-up founders, helping them gain access to customers, develop technologies, connect with investors, and manage company growth.

“It was an amazing journey at Microsoft and I would recommend to anybody to seize the opportunity to join a growing, multi-national company,” he says.

In 2011 Kirk became an angel investor – someone who provides financial backing to emerging entrepreneurs.

“I helped them (entrepreneurs) move from Singapore to Silicon Valley; a rather steep learning curve, turns out picking winners is hard, who knew!” he says.

“In Silicon Valley there is a deep culture of curiosity around what’s possible with new technology and a race to build companies that can leverage those technologies to solve global problems.

“I enjoyed my time in Silicon Valley, and what’s great is you can take what you’ve learnt and that culture with you, including home to Adelaide.”

After more than a decade overseas, Kirk decided it was time to return to his home state and be with his family.

“It goes without saying that the lifestyle here is amazing.”

Upon his return Kirk launched LeapSheep, an artificial intelligence start-up, with business partner Kathryn Heaton.

LeapSheep empowers start-up founders to successfully build hyper growth (rapid expansion) companies and facilitates connections with universities, companies, governments, accelerator programs, and investors.

“We now have 24 start-ups on our beta program and we’ve engaged with more than 100 since I’ve been back in Adelaide,” Kirk says.

“We want to really transform the way start-up founders are supported to build their companies.

“There’s so much advice about how to build a start-up, but it’s often too much for a busy founder to sift through, assess the quality and figure out how to apply it.

“The opportunity is to provide founders with the right kind of support, at the right time in a way that’s accessible and affordable.”

Kirk is also the City of Adelaide Smart City Studio’s Entrepreneur in Residence,  sharing his experiences in building “high-growth, investment-ready” businesses.

Kirk says the key to SA’s success is local founders aspiring to scale into global markets.

“One of our weaknesses is that we haven’t had to look too far for prosperity in the past,” he says.

“Now is our biggest opportunity to build scalable products and services that allow us to enter foreign markets to support growth of local new economy companies.

“Then we’ll have plenty of great jobs to match our world-class lifestyle.”

Fermented feasts and choosing SA

By Melissa Keogh

While you’re tucking into some camembert and tossing back some kombucha at next weekend’s Ferment the Festival, keep an eye out for the State Brand.

I Choose SA Day is on Saturday, October 21, and in celebration the Brand South Australia team will be at the three-day Ferment festival encouraging foodies to choose SA products and services.

Cheese genius and head of Woodside Cheese Wrights, Kris Lloyd, is combining the worlds of chocolate, cheese, bread, sauerkraut and kimchi to bring Ferment the Festival, the first event of its kind in Australia.

More than 120 SA producers will showcase their wares from October 20-22 at Rundle Park, Kadlitpina, with many of the state’s renowned artisans hosting fermentation masterclasses and food and drink labs.

Woodside Cheese Wrights cheesemaker Kris Lloyd is bringing the inaugural Ferment the Festival to Adelaide in celebration of all food and drinks that rely on the process of fermentation to exist.

Cheese genius Kris Lloyd is bringing the inaugural Ferment the Festival to Adelaide in celebration of food and drinks that rely on the natural process of fermentation to exist.

Fermentation is the natural process responsible for making cheese, bread, smallgoods, beer, wine and gin.

Entry into the festival starts at $30 and people can graze between food stalls, enjoy lunch on the grass or settle in with a drink at the beer garden, tea bar, gin bar or whisky lounge.

The festival program includes workshops, demonstrations and pop-up labs where you can indulge in the best fermented products, including chocolate and charcuterie.

Inside South Australia guest writer Jessie Spiby from Jessie Does Food will host a food lab cooking dumplings and kraut pancakes (tickets $30).

Emily Salkeld from Langhorne Creek’s Small World Bakery will be sharing the secrets of sourdough bread (tickets $25) while expert Pepe Saya will be making homemade butter (tickets $30).

Ferment The Festival runs for three days, with Saturday, October 21 falling on I Choose SA Day.

Ferment The Festival runs for three days, with Saturday, October 21 falling on I Choose SA Day.

Swing by the I Choose SA stand on either of the days to purchase an I Choose SA tote bag (to carry all those fermented goodies in) and enter our I Choose SA Day competition where you could win 1 of 100 totes filled with local goodies.

Limited edition I Choose SA t-shirts, featuring a print by SA artist Emma Hack, will be available.

If you can’t wait until Ferment to snap up State Brand merchandise, visit Shop South Australia.

When snapping selfies with your plate of fermented veggies or an icy gin and tonic, don’t forget to tag Brand South Australia and use the hashtags #ichoosesa and #ichoosesaday!

Visit I Choose SA to find out how you can support our State by choosing South Australian businesses, products and services.

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How an Adelaide entrepreneur pedalled to success

By Melissa Keogh

Adelaide entrepreneur Daniels Langeberg has zipped through almost every nook and cranny in Adelaide’s CBD and has come to one conclusion.

“It’s blatantly clear that Adelaide is awesome,” he says.

The 32-year-old spent three years in Shanghai – one of the flashiest cities on earth – but chose South Australia to launch his two successful start-ups, EcoCaddy and Maché.

“Adelaide has a lot of unrealised potential,” he says.

“The city is coming out of its adolescence and realising that it’s actually really smart, fun and doing things in its own way.”

Daniels Langeberg says Adelaide is supportive of start-ups and holds less threat of business competitors.

Daniels Langeberg says Adelaide is supportive of start-ups and emerging entrepreneurs.

So why does a young man living in Shanghai as an urban designer pick Adelaide to launch a start-up?

“My health was deteriorating, I became really sick from the polluted air (in China),” he says.

“I would come back to Adelaide for Christmas for three weeks and I got to see the city progress in these bite-sized pieces – the building of SAHMRI, the footbridge and Adelaide Oval.

“My sister, being an influence on me, convinced me to stay for two months and I then considered moving back.”

Daniels had an idea for a short-distance transport system similar to rickshaws or ‘tuk tuks’ on the streets of Asia.

He was already connected to rickshaw manufacturer TreeCycle in Shanghai and had a feeling the bamboo three-wheeled bikes would be a hit in Adelaide.

“Adelaide has a flat terrain making it the best city in the world to cycle,” he says.

The pedicabs, pedaled by fit and knowledgeable riders, transport passengers across the city for a small flat rate.

Daniels says South Australia is the perfect place to launch a start-up because it’s “less competitive” and “more supportive”.

SA Premier Jay Weatherill, right, is a fan of EcoCaddy.

SA Premier Jay Weatherill, right, is a fan of EcoCaddy.

With the help of the state’s Department of Planning, Transport and Infrastructure, he brought his EcoCaddy idea to the Velo-city cycling conference in Adelaide in 2014.

Everyone loved it but money was an issue, until a private investor came along and helped lift EcoCaddy off the ground.

Since its launch in 2015, EcoCaddy has helped transport 40,000 people across the CBD and now employs 16 staff.

It currently only operates during specific events, such as Oz Asia, and for same-day delivery services and tour experiences.

Daniels aims to relaunch a daily public service and have the pedicabs designed and made in Australia by late 2018.

“We’re also looking at all Australian capital cities in the next two years and a move into South East Asia as well,” he says.

Daniel's two start-ups EcoCaddy and Maché provide employment to South Australians.

Daniel’s two start-ups EcoCaddy and Maché provide employment to South Australians.

With EcoCaddy a rolling success, Daniels again began brainstorming and launched Maché, a space offering co-working areas for creatives, entrepreneurs and small businesses.

Maché, located on Wright Street, has meeting rooms, co-working desks, artist and recording studios, as well as EcoCaddy’s headquarters and workshop.

“I’ve gone global and gained a great perspective on how unique Adelaide is,” Daniels says.

“If people can learn the (start-up) process and reach out, we can accelerate and grow the community.”

Hats off to Australia’s oldest wine family

By Melissa Keogh

It was 1837 when early settler Richard Hamilton came to South Australia and planted some of the state’s very first vines.

Importing three vine cutting varieties dipped in wax to preserve their dormancy, the tailor-by-trade went on to make SA’s first wine in 1841.

Fast forward to 2017 and Richard’s legacy is being celebrated when the Hamilton family raises a glass to 180 years of winemaking on October 14.

Headed by fifth-generation family member Hugh Hamilton and his daughter Mary, Hugh Hamilton Wines will host a 180th Anniversary Bloodline Dinner in conjunction with the Adelaide Fashion Festival.

Fifth-generation family member Hugh Hamilton.

Fifth-generation family member Hugh Hamilton.

The five-course degustation – cooked by revered chef Simon Bryant – is also a nod to Richard’s history as a tailor on the high streets of Dover, England.

Mary, CEO of Hugh Hamilton Wines, says her family’s story was relatively untold before now.

“We liked the idea of threading together Richard’s tailoring history and the winemaking,” she says.

“It’s my ambition to tell this story because we’ve become such an iconic SA brand,” she says.

So how does a European tailor arrive in SA in the early 1800s, sprouting a legacy that would exist almost two centuries later?

In 1837, a 47-year-old Richard purchased an unseen 32ha on the banks of the Sturt River at Marion, packing up his wife and eight children.

Hugh Hamilton Wines, in McLaren Vale.

Hugh Hamilton Wines in McLaren Vale.

They began the voyage from England to Australia aboard the Katherine Stewart Forbes.

“That was an amazing thing to do – to uproot your life and travel to the bottom of the globe,” Mary says.

The Hamiltons planted crops, fruit trees, veggies, and of course the three vine cuttings of Grenache, Shiraz and Pedro Ximenez.

Hamilton’s Ewell winery was established and as the years ticked by the family produced a successful range of drops, becoming Australia’s biggest wine exporter and moving operations to McLaren Vale.

By the 1970s the company was sold and disbanded, however, the family continued grapegrowing and winemaking ventures.

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Hugh Hamilton’s recently-released Georgian-inspired Saperavi wines feature names such as The Oddball and The Quirky.

Hugh Hamilton, the ‘black sheep’ of the family, launched his self-titled winery in 1990 from one of the original McLaren Vale blocks.

Hugh’s daughter Mary, with a background in marketing, rejuvenated the wine labels, recharged the brand and drove the presence of the businesses’ ‘black sheep’ and ‘oddball’ taglines.

Employing at least 14 full-time staff, Hugh Hamilton Wines exports to several countries.

Despite the chops and changes among the family, the 180-year winemaking tradition remains due to an unbreakable passion for the industry.

“My grandfather died on the job and his brother was the same,” Mary says.

“They were lost without work and came to work until the day they died.”

For more information on the Hugh Hamilton Wines 180th celebrations, visit the website.

Visit I Choose SA to find out how you can support our State by choosing South Australian businesses, products and services.

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Read the winning 2017 Regional Showcase stories!

By Melissa Keogh

We told you about Riverland almondsthe world’s best beer and that cheese with the ants, but which success stories came out on top?

Every year Brand South Australia’s Regional Showcase program highlights individuals, groups and businesses that have significantly contributed to SA’s regional areas.

The best stories, written and shared by our team of journalists, were shortlisted earlier this year before three winners were declared at a regional celebration in Whyalla on October 6.

Regional Development Minister Geoff Brock congratulated all the winners and finalists of this year’s program.

“Regional South Australia is a vital part of the economic and social fabric of our state, contributing around $25 billion to the state’s economy,” he said.

People’s Choice Award – Farina Restoration Group
Bakery thrives in Outback ghost town
https://brandsanews.com.au/a-bakery-in-a-ghost-town/

The bakery leads to the underground oven. PHOTO: Rob Fairweather.

The bakery leads to the underground oven. PHOTO: Rob Fairweather.

The ghost town of Farina in South Australia’s Far North is the last place a traveller would expect to be met with the aroma of freshly baked bread.

But that is exactly what visitors to the almost forgotten remote town will find – in addition to freshly baked pies, pasties and buns.

For eight weeks every winter volunteers flock to the small town in the state’s Far North, 55km from Marree, to fire up an old underground wood-fired Scotch oven.

The old oven is one of many ruins discovered by Victorian man Tom Harding and his group of caravanners about a decade ago.

Now, the Farina Restoration Group helps boost the town’s profile by luring thousands of hungry tourists every year and restoring the ruins to their former glory.

Business Award – Sundrop Farms
Port Augusta’s high-tech tomato source launches
https://brandsanews.com.au/port-augustas-hi-tech-tomato-source-launches/

Sundrop Farms founder and executive officer Philipp Saumweber.

Sundrop Farms founder and executive officer Philipp Saumweber.

It’s been a year since horticultural company Sundrop Farms launched its tomato farm that relies on sun and seawater to produce 15,000 tonnes of fruit a year.

That’s a lot of tommies.

The $200m sustainable facility launched in Port Augusta and includes four 5ha climate-controlled greenhouses, a desalination plant and solar power system.

This solar system features more than 23,000 mirrors to reflect the sun’s energy.

Sundrop has proved its worth in being a leader of sustainable agriculture, benefitting job creation and driving long-term sustainable profits.

Community Award – Diesel and Dirt Derby
Diesel and dirt jets into Keith
https://brandsanews.com.au/diesel-and-dirt-jets-into-keith/

This year's derby attracted 10,000 people who watched a round of the 2017 Australian Jet Sprint Championship.

This year’s derby attracted 10,000 people who watched a round of the 2017 Australian Jet Sprint Championship.

What do you get when you combine demolition derbies, jetboats and thousands of spectators? The Keith Diesel and Dirt Derby, of course.

2017 Australian Jet Sprint Championship as part of its booming Diesel and Dirt Derby.

The Keith event is one of the most action-packed events regional SA has to offer, attracting 10,000 people to enjoy tractor pulls, buggy racing, a header demolition derby, and the Australian Ket Sprint Championship.

The jetboat sprint circuit is dug by hand – one of many displays of passion from the event’s organisers who first launched the diesel and dirt derby as a way to transform the Keith and Tintinara District Show.

Adrenaline junkies and rev-heads look forward to the next derby in March, 2018.

Regional Showcase 2017/18:

It’s not the end of the line for Regional Showcase. We’re always on the hunt for inspiring yarns from our regional communities.

If you know an individual, organisation or business that deserves to have their story told in the next round of Regional Showcase, submit your idea for consideration here!

Header photo courtesy of SA Media Gallery, Kangaroo encounter, Fitzgerald Bay, Eyre Peninsula.

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Coeliacs rejoice! Lobethal Bierhaus is developing a gluten free beer

By Melissa Keogh

Adelaide Hills brewery Lobethal Bierhaus is developing South Australia’s first gluten free craft beer in a bid to boost interest in the state’s pulse industry.

Lobethal Bierhaus owner and head brewer Alistair Turnbull is working with the University of Adelaide to develop a beer made from red lentils and the seed sorghum.

The project is still under development, but Alistair says he hopes the first batch will be released by the end of 2017.

Lobethal Bierhaus head brewer Alistair Turnbull alongside his bespoke malting system, which is being used to malt the sorghum.

Lobethal Bierhaus head brewer Alistair Turnbull alongside his bespoke malting system.

“For a craft brewery to be doing it, it’s certainly out of the ordinary,” he says.

“It’s almost definite that it will be the first gluten free beer from a SA craft brewery.”

Earlier this year, Lobethal Bierhaus brewed the country’s first lentil beer, made at a ratio of 30% red diamond-cut lentils and 70% barley.

The barley component meant the lentil beer was not gluten free, but Alistair said at the time that it could lead the way to developing a brew that is able to be enjoyed by people with a gluten intolerance.

The lentil beer, supported by pulse processor AGT Foods, was deemed a huge success and lauded for its flavour, mouthfeel and head retention.

The gluten free beer is expected to be released by the end of 2017.

The gluten free beer is expected to be released by the end of 2017.

“When we worked with AGT Foods, part of the purpose of the lentil beer was bringing about local awareness of the opportunities in the grain industry,” Alistair says.

“We grow it here, but 99% of it is exported.”

The gluten free beer project has received a $30,000 boost from Primary Industries and Regions SA’s Advanced Food Manufacturing Grants Program.

Alistair says a researcher from the University’s School of Agriculture, Food and Wine will provide guidance in the malting and fermenting processes, and recipe development.

“They help with the protocols so we can call it gluten free and have also been working behind the scenes on regimes for the cleaning of our equipment,” he says.

“We have to make sure the beer is exactly what we say it is – gluten free.

“It’s adding that little bit of researcher expertise.”

The Lobethal Bierhaus is renowned for its craft brews, including an Australian first red lentil beer made at the beginning of 2017.

The Lobethal Bierhaus is renowned for its craft brews, including an Australian first red lentil beer made at the beginning of 2017.

The main ingredient in the yet-to-be named gluten free beer is sorghum, grown in Queensland and distributed from Melbourne.

Sorghum is a grain native to Africa, but is grown worldwide and is Australia’s third largest crop.

Alistair says he is yet to discover what the beer’s flavour profiles could be, but hopes the end product will offer “something quite different” to sorghum beers brewed in South Africa.

“A lack of mouthfeel and head retention are (common complaints) with sorghum beers,” he says.

“It’s about making something a little bit outside of the mainstream.

“We have 25 different beers that we make now, whereas 10 years ago we couldn’t sell anything other than a pilsner.”

Also setting Lobethal Bierhaus aside from other craft breweries is its malting system.

Before barley is brewed, it must be malted. Only few large beer companies undertake their own malting.

“We have our own system for malting grain, whereas usually people bring in the grain malted from large companies,” Alistair says.

“We are about to put sorghum through our system today (October 6) so that’s a step forward.”

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