Page 11 - Food&Drink Business magazine September 2022

A WATCHED POT
With accreditation and a commercial kitchen at her disposal, OMGhee was truly underway. There are minimal tools – the pots, cooktop, a jar labeller, and dosage machine – but what it does take is time, around 12 to 48 hours to make 300 jars.
Working on a commercial scale has also been a learning curve for Ormenyessy.
“I started with a small pot, then went up to 12-litre pots. I thought I was so cool having 12-litre pots on every element.
“Then I was at a cooking supplies warehouse and I saw the great big 45-litre pots. I measured them up to see if they would fit on the hot plates, which they did, so I bought two of them! It meant that I didn't have to do split batches and could do one cook instead of two in the day,” she says.
“I thought bigger pots would save me time, but if anything, the process takes a little longer because it takes so long for it to come up to temperature.”
At the moment, there is a shortage of the biodynamic butter that Ormenyessy uses, with Paris Creek Farms the only dairy in Australia making commercial quantities.
To work around the supply shortage, OMGhee is releasing an organic range this month, to coincide with Organics Month. An organic dairy in Victoria is supplying the raw ingredient.
Normally, Paris Creek Farms can supply Ormenyessy with enough product for her to
Lisa Ormenyessy is determined to dispel myths about ghee, and for it to be in every Australian household.
RISINGSTAR ✷
“The biggest misconception is that ghee is clarified butter. I want to blow that myth out of the water.”
produce 300 jars of biodynamic ghee each month.
JARS HERE TO STAY
Ormenyessy says as production has increased, she has been exploring zero-waste methods, particularly with the large number of glass jars she uses.
She encourages customers to return empty jars and has also set up a system with a local company to repurpose them.
“A local company called Bully’s Meat, works with Indigenous communities on food security.
“Bully’s supplies them with the jars, and they take off the labels, sterilise, and reuse them,” she says.
“It would be better in terms
of weight and shipping to use something other than glass, but ghee needs to be in jars, you can’t get away from that.”
As for the product itself,
ghee is waste-free, with the remaining milk by-product able to be used in other cooking.
A LESSON IN GHEE
Ormenyessy is looking for a wholesalers to make OMGhee available in the eastern states.
“I’m looking for a distributor that I can build a relationship with. I am all about education and I want to be able to talk to retailers to come up with ways we can teach people about ghee. I don't want to just hand
it off to a distributor,” she says. One of the key messages at the
centre of OMGhee is ‘the cook is sacred’, which Ormenyessy says is, “an overriding philosophy on delivering the best possible ghee to you for healing and transformation”.
Ormenyessy says, “For me, making ghee has become a metaphor for life and I want to share and educate anyone who will listen.”
Ormenyessy’s ultimate goal is to get affordable ghee on the table of every household in Australia. ✷
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