Page 11 - Foodservice magazine may 2019

INSIDER
11
To know that the duck is from the Great Ocean Road, or the cherries from a third-generation orchardist in Young, connects diners with season and place.
More diners than ever now are knowledgeable and passionate about animal welfare, organic, GMO, soil regeneration and
even the staff culture and ethical treatment of farm workers, and sharing these stories builds a connection with your diners, as well as your suppliers.
DEVELOP RELATIONSHIPS AND MAKE LOCAL FARMERS PART OF YOUR BUSINESS PLAN
Are there any cash crops farmers could help you with? For inspiration, look at the delicious Produce Awards for the very best in their field; seek out the winners of the Royal Easter Show; or adopt a region by teaming up with other chefs and channeling funds through to a specific community or area.
THINK SMALL
Back the small-scale wholesalers and retailers that support small- scale farmers, such as butchers Feather and Bone in Sydney and Meatsmith in Melbourne.
They deal only with farmers
who place high value on soil regeneration, responsible forestry, clean waters and happy animals.
GO BUSH
Mackenzie says she’d love to see more chefs and suppliers go on farm and spend time with their producers every six months or so. “And then, once every six months for the farmer to meet the chef
in the city. It would improve the wellbeing of the chef-farmer relationship, and improve the farmers’ motivation and love for what they do,” she says.
Having a yarn over a cuppa or a beer will do that.
STAY IN THE KNOW
Buy a copy of the Weekly Times and immerse yourself in the stories behind the headlines and the reality of farming today. When the Coles 2019 Farmer of The Year Award launches in October, follow the nominees across beef, cropping, dairy, horticulture, sheep and innovation (winners announced February 2020).
Clockwise from top left:
Left to right: Maggie, Molly and George Mackenzie with "Drought-Breaker", the calf of one cow that perished due to drought. One of the dams on UGoose's property, now almost entirely dried up.
A herd of UGoose's cattle.
PRODUCERS ARE CLOSER THAN YOU THINK
No matter how small your pub, cafe or catering business, you can still do the right thing. At Tom McHugo’s Hobart Hotel the blackboard menu of schnitzels, roasts and burgers names all
the local producers, while a second blackboard lists local winemakers and brewers.
The Argyle Inn in Taralga, NSW is owned and run by the producers themselves – beef cattle farmer Keith Kerridge and Holmbrae Chicken’s Hugh Wennerborn. Don’t wait for your own community to come to you, you’re standing in it.
PAY THEM
On time. No excuses.
If nothing else, grab a farmer
by the hand, shake it very hard and say thank you, for their courage and perseverance – and for the food in your kitchen. They’re not looking for sympathy or donations but, just like the rest of us, they need to know that someone cares.