Page 9 - Food&Drink Magazine August 2019

A spirit that embraces the outback
Pioneers of the Australian native food industry, Ian and Juleigh Robins have worked tirelessly to support Indigenous communities with their Outback Spirit brand. As expansion continues, they now have their sights on overseas markets while maintaining supply chain integrity. By Samantha Schelling.
COOKING jam one night for their catering business, Robins Food Store, Juleigh Robins began wondering what she could make that would be truly Australian.
It was 1986, and it seemed nobody in the food industry knew about native foods.
“Everything that I could think of came from somewhere else, not Australia. Then I came across an ethnobiologist at Monash University. I went out to see her, and she had a native food garden. I fell in love with what she showed me, and took some back to [business partner and husband] Ian, who thought the flavours were amazing.
“Being chefs, we came at native foods very much from a flavour perspective, and I can still say today, those flavours are just as amazing; they still get me every time because they’re unique.”
In the early 1990s they closed their catering business and started producing artisanal native food products under the Outback Spirit label. Products include chilli sauces, chutneys, infused salts, barbecue rubs, marinades, herbs and spices in single packs and gift packs.
BUILDING AN ETHICAL SUPPLY CHAIN
Robins was trying to get hold of some bush tomatoes, eventually connecting with an Indigenous community in Australia’s
northern-most desert, the Tanami. It was the relationship the Robins built with them that made the couple realise the issues Indigenous families and communities face.
“That’s when we thought it would be great to try, from our own business, to see if there was a way we could develop an ethical supply chain that would give something back to our partners.
on arid species – things like Kakadu plums, wattle seed, bush tomato and wild limes – that grow in harsher, remote regions.”
The pair also have a “really keen interest” in making sure the rest of their supply chain is Australian, saying they buy as much Australian- made or grown ingredients as possible. As a result the lowest level of Australian
we produce an artisanal, very high quality product at a very affordable price.”
INDIGENOUS INGREDIENTS ON THE RISE
The comment that Indigenous ingredients are gaining mainstream interest makes Robins smile. “We’ve had products on the mainstream shelf of Coles for seventeen years, sitting right alongside MasterFoods and all the others.”
“When we started, it was just us out there in the food industry, banging the drum as white Australians, but I think now a lot of Indigenous Australians are doing pretty interesting
stuff on their own land.
“Not long ago, I noticed
a couple of Indigenous guys started a community farm on top of a building that’s all native food.
“I remember when we started, someone at Coles said ‘it’ll take you twenty years’. That was seventeen years ago, so it does take a long time. I think food trends are moving a lot faster now because of the internet. Look at food bloggers and TV shows with celebrity chefs. In 2002, we didn’t have social media or YouTube, for instance, to get your message out quickly. It’s exciting times now.”
“ We really focus our work with Indigenous groups on arid species – like Kakadu plums, wattle seed, bush tomato and wild limes
– that grow in harsher, remote regions.”
“My concern was that they would be blitzed by white farmers coming into the field, and I thought it was important to try to put some structures in place. People in these remote areas can access this food, and know so much about it – it’s their cultural heritage – and it’s also a great opportunity for them economically.
“When we first started trying to develop this ethical supply chain back in 2002, I tried to be all things to all people, and to set things up all around the country. It just became impossible to manage.
“Now we really focus our work with Indigenous groups
content in their products is 96 per cent. Tiny portions of the total product – garlic powder or pectin for example – are from overseas suppliers. “Our onions come from northern Victoria, our vinegar and
our sugar, and so on, are all Australian,” Robins says.
Flavour has always been the starting point in shaping their products’ distinctive qualities. The couple come from a restaurant background as opposed to manufacturing. Robins thinks that means their product development comes from a different perspective than a food technician. “We like to think
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