Tag / Horticulture

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Garlic glory on Kangaroo Island

Kangaroo Island man Shane Leahy is on a mission to ensure South Australians have a better chance of consuming locally grown garlic.

His fledgling enterprise, Kangaroo Island Fresh Garlic, is the island’s first commercial garlic farm, and Shane says this year’s harvest is his first successful yield after three years spent perfecting his growing techniques.

He is a strong advocate against imported garlic, saying the flavour of the local produce compared to imported is second to none. He is also passionate about the health and environmental benefits of choosing Australian grown garlic.

“It stunned me when I first started growing and learning about garlic about what they do to imported garlic,” he says. “By the time it gets here to Australia and it’s put on our plate, you may as well eat a cardboard box.”

According to the Australian Garlic Producers Group, Australia imports about 95% of its garlic from China, where the garlic is treated with a growth retardant to prevent it from sprouting and is also sprayed with chemicals to extend its shelf life.

Shane Leahy of Kangaroo Island Fresh Garlic based at Stokes Bay on the island.

Australia also imports garlic from Spain, Argentina, Mexico and the US, with all imported garlic treated with methyl bromide upon arrival to ensure it meets stringent quarantine import conditions.

Australia’s garlic crops are generally planted in autumn, ready for harvest by late spring, depending on the conditions and growing region.

To combat the seasonality of locally grown garlic, Shane has launched a range of value-added products so consumers can enjoy locally grown garlic all year round. He invested in peeling and dehydration equipment to make garlic granules, garlic powder and garlic salt, made with no additives or preservatives.

These products have launched into independent supermarkets and selected greengrocers across metropolitan Adelaide and regional SA, with distributors also in Queensland and Darwin.

The fresh, whole white and purple hardneck garlic bulbs are currently only available on KI, but Shane says plans are afoot to distribute the produce statewide.

Kangaroo Island Fresh Garlic also supplies freshly peeled garlic to top restaurants and cafés in Adelaide and on KI, including Southern Ocean Lodge, Rockpool Café, Sunset Food and Wine, and the Aurora Ozone Hotel.

Aside from fresh bulbs, Kangaroo Island Fresh Garlic also makes garlic salt, garlic powder and garlic granules.

“Because of the strong flavour of Kangaroo Island Fresh Garlic I only need to use one third of the quantity to achieve the same flavour as inferior products,” says Aurora Ozone Hotel head chef Lenny Numa.

Shane took to garlic growing after spending most of his working life in the wool industry as a wool classer. While born in SA, his family moved to Fremantle in WA where he spent most of his childhood and adolescence, completing a TAFE course in wool classing.

He then spent years travelling around the country, hopping from shearing shed to shearing shed until he one day took a wool classing job on KI.

He still moved around during the off-season but grew tired of the constant travelling. In 2003, KI became his home base, with its population of 4000 people and the many mates he made at the front bar of the local pub.

Two of those mates were brothers Lachie and Sam Hollitt and over a few beers the trio came up with a grand plan – to grow garlic on the island and sell it to market.

Shane says Sam was the brains behind the idea, with the three men eventually taking a trip to the Mid North to “pick the brains of an old fella” who had been growing garlic for years.

But on the cusp of launching their enterprise, Sam was killed in a car accident, leaving the small community devastated. In a second bout of tragedy, Lachie later fell ill with testicular cancer and nine months after the diagnosis he passed away.

This year’s harvest is Kangaroo Island Fresh Garlic’s first successful yield.

Months later, Shane toyed with the idea of continuing the garlic venture in honour of his two mates, believing “it was what the boys would have wanted”.

And so he carried on with the plans in their memory, eventually meeting a grower in Renmark, buying seed and planting thousands of them by hand over one acre on his property at Stokes Bay.

Four years later and the garlic crop of about 300,000 plants takes up about 3ha of his 250-acre farm, which also runs 400 crossbred ewes for meat production.

Shane says he hopes to do the brothers proud with his garlic enterprise, which is still a one-man operation besides a small number of workers employed seasonally.

He says KI’s cold climate helps accentuate the strong flavour of the garlic and says his go-to garlic recipe is a simple garlic butter.

“Work half a pouch of the garlic powder into a knob of butter and you have the best garlic butter in the world,” he adds.

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by brandsa2018

Ugly veggies live it up with perfect puree and tasty vodka

Blind tastings to find the perfect potato vodka are revealing left over starch from making potato crisps is the choice ingredient for a top drop.

In fact, the starch cake sourced from PepsiCo’s Adelaide crisp factory is proving so good that Adelaide Hills Distillery is now working towards launching its unique new vodka in January.

“We’re creating a vodka with flavour that’s mindfully sourced and sustainably made,” Potatoes South Australia CEO Robbie Davis says.

It was Ms Davis’s peak industry body that began work on creating the unusual new vodka with Adelaide Hills Distillery and the University of Adelaide last year.

They won a $30,000 grant from the former Labor State Government with the idea of finding new ways to use potato waste, and soon began trials using potato peel, the starch cake left over after making crisps and potato water.

Potatoes SA CEO Robbie Davis. Photo: PIRSA.

“This is a vodka that tells a story,” Robbie says.

“This has a taste to it, it’s slightly earthy, and that’s what is unique; it has some flavour.”

The boutique spirit is a successful research and development project undertaken by the forward-thinking industry body that represents the state’s largest horticulture industry.

SA produces 80% of the nation’s fresh washed potatoes and Robbie is leading the charge to find fresh ways to slash the corresponding waste.

In 2016, she travelled to Europe to see how different countries were trying to reduce pre-farm gate food waste after being named the state’s Rural Woman of the Year.

Now, she is also a director on the new $133 million Fight Food Waste Cooperative Research Centre based at Adelaide’s Waite Institute that is targeting food waste and has 57 participants around Australia and overseas.

Who knew the humble potato could be so versatile!

She is also committed to another Potatoes SA project well underway with the university – this one focusing on scientifically creating a long-lasting, high-quality puree that ensures more “ugly potatoes” meet a more useful end.

At the moment, shoppers demanding perfect potatoes in supermarkets are forcing primary producers to bin up to 40% of produce.

This project takes on the ugly ducklings and purees them, skin and all.

“What we’ve perfected is a puree which is pure potato and some water with no added colour or preservatives and it will last a year if it’s chilled and has a shelf life of six months,” Robbie says.

“(Famed cook) Maggie Beer has bought the product and is very happy with it and has been using it in some of her products through the farm shop in the Barossa Valley.”

It has enormous export potential along with use in nursing homes and hospitals or in the baby or toddler food market.

Robbie says the university has been using it to make gnocchi, sorbet and meat pies as well as a gluten-free ingredient in bread and crackers.

A new company established by the association called Puree Australia is currently working out the best way to get the product to market so the industry can use more of the estimated 80,000 tonnes of potatoes that don’t make it into supermarkets each year.

Ugly potatoes are made into puree that’s used to make sorbet, gnocchi and meat pies.

It’s also triggered another collaborative research project with the University of Adelaide to develop nutrient dense foods for ageing South Australians.

Together with Test Kitchen SA, dietician Joyce Gibson, Obela Fresh Dips and Spreads and Thomas Farms Kitchen, the goal is to use the puree to develop a range of 10 nutrient-enriched, sophisticated and fun lifestyle-driven food products for ageing South Australians.

They include easy-to-swallow sauces, gravies, dips, spreads, desserts and smoothies with Robbie saying the work would look at ensuring older people can eat foods that satisfy their increasing need for protein.

“We want to see food in nursing homes, hospitals and residential villages that is beautiful, tastes yummy, has health claims and that isn’t stodge,” Robbie says.

She passionately believes SA’s economic future is tied to this kind of work, in producing food sustainably, innovatively and competitively.

That’s partly why the association is a Friend of Champions 12.3, a United Nations General Assembly working to halve waste by 2030 and reduce food loss along the value chain.

This month, those working to make that happen come together to celebrate all that is potato at the industry’s annual dinner at the National Wine Centre.

Among them will be some of the industry’s heavy hitters, The Mitolo Group, Zerella Fresh-Parilla Premium and Thomas Foods International Fresh Produce, with one of the key elements of the night – the auction of new season baby potatoes.

Last year, the 10kg lot sold for $10,250 with proceeds going to the Little Heroes Association, and Robbie hopes for an even larger bid this year.

“We’re always looking for more,” she adds.

Industry in focus: Agribusiness

Throughout the month of October, the state’s agribusiness industry will be under the magnifying glass as part of I Choose SA.

South Australian farmers, producers, agricultural researchers and biosecurity workers are the lifeblood of our country communities and are big players in the state’s overall economic welfare. Read more stories here.

Visit I Choose SA to meet the people building business and industry in SA, and to find out how your choices make a difference to our state.

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by brandsa2018

Riverland’s Venus Citrus a third-generation success story

For the past 40 years, Riverland citrus company, P.Costi and Sons has been contributing to South Australia’s economy through horticulture and boosting the region’s population by employing locals and overseas workers.

Its Venus Citrus brand of fruit has become highly sought after globally, especially in Asia and among Australian consumers.

The company’s founder, the late Peter Costi, who died in 1995, labelled his oranges Venus Citrus after his homeland, the Island of Venus in Cyprus.

And it seems as if Venus, the goddess of love, beauty and inspiration, has shone down on the Loxton-based company, contributing to its direction and ability to survive some tough years, including the drought during 2009 to 2012.

Peter Costi moved to SA’s Riverland in 1973 from Sydney and soon established himself as a citrus grower and packer, selling his own fruit at a stand at the Melbourne market.

He set up P. Costi and Sons in 1977.

Venus Citrus exports citrus gift boxes to China.

Managing director and marketing manager for Venus Citrus Helen Aggeletos, who has worked for the company her father established for 30 years, attributes hard work and commitment to its achievements.

The third-generation family business exports produce it sources from 38 Riverland citrus growers to more than 20 countries around the world.

The beautifully packaged Venus Citrus oranges and mandarins can also be found in supermarkets in most Australian capital cities.

The company employs 75 people at the peak of the citrus season and 60% of these staff are from the Riverland.

The rest are backpackers, a group of Pacific Islanders employed under the Federal Government’s seasonal workers’ scheme and eight staff from overseas, who have been sponsored to work in Australia by P. Costi and Sons.

These sponsored workers come from countries such as France, Belgium, Italy, Japan and South Korea and initially came to the Riverland as backpackers.

After four years, they will be able to apply for permanent residency to make Loxton home.

Helen says the Riverland company has had to take some risks to remain viable even when faced with a drought in 2009.

Matthew, Sam and Brad Lloyd from L.D. Lloyd and Sons in Lyrup, 28km north of Loxton, grow ecologically certified fruit for Venus Citrus’ Eco Brand.

“At the start of the drought, we were in a more comfortable cash flow position, so we actually gave bonuses to growers in addition to our normal payments to help them buy water,” she says.

Helen says when the weather conditions and future of the citrus industry improved in 2014, her family took the brave step of redeveloping the company.

“We were on our knees at the end of those three years as well, we were not immune to the whole situation,” she says.

The transformation included training nine of their key growers to become ecologically certified, developing a new logo and new packaging.

She says to be ecologically certified, growers can only use low toxic chemicals for pest and disease control, and only if there is no biological solution.

It is the first time such ecological methods have been used by citrus growers in Australia.

In November last year, China formally recognised the Riverland as a Pest Free Area for all horticultural produce.

It means SA’s horticultural produce can be shipped directly to China without having to be treated for fruit fly because the state is free of the pest.

Helen says not having to cold sterilise their citrus gives SA citrus growers an economic advantage of $2.80 a carton over their interstate counterparts.

Another record year is expected for the Australian citrus industry and the Chinese market has been a significant contributor, she adds.

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by brandsa2018

Waikerie’s growing olive bounty

Riverland horticulturalist Roger Hefford is surprising olive industry experts with the high volume of olive oil he is producing from trees he only planted in 2015 at his Waikerie property.

The fourth generation grower and his wife Megan McKenzie established their business, Waikerie Olive Grove, three years ago and made the decision to specialise in super high density olive trees.

Each of their three year-old-trees produce on average of one litre of premium extra virgin olive oil when harvested in April.

Roger attributes the bounty of oil he is already producing to the Italian signore variety he has chosen to grow and the hedging technique he uses to manage them.

Waikerie Olive Grove’s “the distinguished olive” oil is becoming highly sought after in SA and interstate.

He says most of the bigger olive oil producers in Australia still grow traditional olive trees and use bigger machines for harvesting.

Local fruit grower and contractor Anthony Fulwood uses a wine grape harvester to pick the olives, which are taken by Roger to Prema Brothers at Munno Para Downs, north of Adelaide to be processed into oil.

The olives must be processed within 24 to 48 hours of picking to ensure they produce premium extra virgin oil.

All of the 22,000 olive trees at Waikerie Olive Grove were hand-planted by Roger who gives each one careful attention and encourages their growth by talking to them as well.

“Since I was a little kid I was rotary hoeing up Nana’s front lawn and growing parsley,” he says.

“I always wanted to be a grower.”

The olives have replaced the peaches, nectarines, apricots and apples, which the Heffords pulled out during the drought in 2004, due to high irrigation costs.

Waikerie Olive Grove has only just produced its second vintage.

It already has its own olive oil label, “ the distinguished olive,” which has become highly sought after.

It is presently available in some shops in the Riverland, Adelaide and East Maitland in NSW and at farmers markets in the region.

“We only had 600 bottles of olive oil last year and then we ran out!” Megan says.

This year, the couple produced 8000 bottles of extra virgin olive oil from their olive trees.

The liquid gold has also been used to create a range of bath and beauty products including soap, bath bombs and lip balm.

The products are handcrafted by 17-year-old Ellie Everett, who is originally from Waikerie and has been making soaps and moisturisers since she was just 12.

The exquisite soaps are handmade by Ellie Everett, formerly of Waikerie.

Waikerie Olive Grove hopes to produce at least 50,000 bottles of olive oil next year.

Roger and Megan have also purchased an olive grove next door, which will also increase the volume of olive oil they can produce and hopefully enable them to export overseas in the future.

Roger and Megan who met in Adelaide have two children, Jack, 4 and Ava, 8, and they are excited about their decision three years ago to make the Waikerie olive farm their permanent home.

A shop is being built on their property to enable consumers to buy from them directly.

The Riverland family are also eager to share their picturesque olive grove with others and help boost tourism in the region and their next goal is to establish a five star farm stay.

To find out more about Waikerie Olive Grove and their products click here.

Header image is Roger Hefford and Megan McKenzie with their son Jack and daughter Ava.

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Riverland Field Days hit the big 60

By Melissa Keogh

Polish off those Rossi Boots and jump in the tractor cab – the Riverland’s largest farming expo is set to celebrate its 60th year.

Up to 13,000 people are expected to descend on the town of Barmera this week (September 15 and 16) for the annual Riverland Field Days.

The field day committee is tipping its hat to 60 years of the popular event, which allows horticultural and agricultural businesses to showcase their latest innovations, products and services.

The Riverland Field Days allows local businesses a chance to showcase their products and services.

The Riverland Field Days allows locals to showcase their businesses’ products and services.

Executive manager Tim Grieger says that while the field days are horticulturally-focused, exhibitors represent various other industries.

“It’s also embracing all other businesses including schools, banking and finance, home and gardening, caravanning, leisure, clothing and accessories, and health specialists,” he says.

“There’s no other event like it in the region.”

Demonstrations including vintage machinery, sheep herding, wood-splitting, wine tastings and blacksmithing will encourage a flurry of activity.

A home and garden section will showcase more than 50 businesses with indoor and outdoor exhibits ranging from hardware, roofing, plants, pest management and bird keeping.

The caravan and camping section is likely to excite outdoor travellers with canoe, caravans, campers, and outdoor lighting businesses on display.

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Field Day Drive in Barmera will swarm with horticultural displays, 13,000 people and a splash of colour on September 15 and 16.

The Grain Line exhibit will also spark interest among broad acre farmers, who can indulge in a long line of farm machinery, products and service business stalls.

Local radio stations will broadcast live from the event, while schools and community groups will also be represented.

In a nod to the 60-year milestone, South Australian Governor Hieu Van Le will make an appearance on Friday, September 15, to officially open the event.

The Riverland Field Days will go ahead at a site off Field Day Drive, Barmera.

It features a permanent pavilion, stage and stall areas that make it ideal to host a “whole range of events”.

Earlier this year the field days committee was granted $405,000 in funding through the Federal Government’s Building Better Regions Fund.

The money will go towards a new $850,000 pavillion to be built at the site by early 2018.

The Riverland Field Days was born in 1958, when it was known as the Riverland Field and Gadget Days with just 15 exhibitors.

The first field day on August 6, 1958. Times have definitely changed!

The first field day on August 6, 1958. Times have definitely changed!

Now the event attracts hundreds of exhibitors and 13,000 visitors.

“The Riverland is the major food bowl of the state with the citrus, almonds, stone fruit and nut industries which are increasingly expanding,” Tim says.

“There was the time we went through the drought but we have great resilience and we support each other when things are tough.

“We are seeing that revival of the region now.”

Riverland Field Day gates open from 9am–5pm both days.

Tickets are $15 for adults, while children under 18 enter for free.

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