Recently we had the pleasure of hosting Troy and Stacey Hadrick from South Dakota in the USA. Troy is a fifth generation American rancher and Stacey hails from a long history of ranchers also. They are passionate about sharing positive stories about agriculture and are encouraging others to follow their path.

We spent the day with them and showed them around our operation. They saw some of our cattle being loaded onto trucks and we also gave them a tour of the feedlot and composting operations. In the evening we held a dinner on behalf of Meat and Livestock Australia and we invited 25 guests to come to our home for a BBQ giving the Hadricks the opportunity to continue spreading their word.

The Hadricks were on a short tour of Victoria visiting only three farming operations before they headed to Rockhampton QLD where they were talking at a range of seminars during Beef Week 2012.

Troy and Stacey understand the power of Social Media and how it can be a great tool for people in the agricultural sector to tell their story and explain food production. Troy famously made a YouTube video titled Yellow Tail Now Yellow Fail that curved the donations of the Australian company Yellow Tail Wines. Through this experience along with many others they are showing farmers across the world that although we may be isolated we can still have a voice through Social Media.

For more information about the Hadricks visit www.advocatesforag.com or follow them on Facebook at Advocates for Agriculture.

I grew up in Devon on the south coast of England and moved to Australia in 2010 looking for a new adventure and a rural experience.

When I arrived I worked as a cook at Newcastle Waters Station in the Northern Territory for 5 months. I have always had a passion for food and Newcastle Waters gave me the opportunity to further my love for cooking and also discover a new interest in cattle!

In March 2011 I decided to follow my new interest and began work at the Hopkins River Beef feedlot.

Working at the feedlot gave me the opportunity to learn a whole new group of skills and experience a different side to farming. Living and working with a small family run business showed me how rewarding producing a quality product can be. In 2012 I started a Business Management and Marketing degree and it was only a matter of time before my interest in the processing, sales and marketing side of the business began to develop.

I look forward to being a part of the sales team and building the brand of this premium quality product.

Jess

0438 294 404

1.     Tell us a bit about yourself

I’m from New Zealand originally and have been living in Melbourne for 9 years now. I’ve been cooking for 10 years.

2.     What is your favorite Hopkins River Beef Product?

It has to be the porterhouse. It’s everyone’s favourite. Although it’s not the most expensive cut, it’s definitely an all rounder and it’s really high quality.

3.     What do you love about your job?

Who says I love my job? (Laughs) No I do really, I like the fact you build a good relationship with the people you work with, as your with them 12 hours a day 5 days a week. We have a lot of fun. I also like eating obviously, so it goes well with being a chef!

4.     What do you do in your spare time?

Mountain bike riding and I have a t-shirt making hobby; so between those and working I keep pretty busy!

5.     Five people to dinner, who would you invite and why?

Urm… that’s a tough one? Not necessarily foodie people… interesting people that aren’t too dominant as you don’t want them taking over the dinner party! Probably just family and friends.

http://www.thecricketersarms.com.au/

It was a pleasure to spend the afternoon with a group of people so focused on using local produce, buying direct from the farmer and a genuine interest in how their produce is reared and raised.

Loam is located on

650 Andersons Rd Drysdale, Victoria, Australia

Loam is open for lunch Thursday to Sunday and dinner Friday and Saturday evenings.

Reservations can be made on (03) 5251 1101 between the hours of 9am – 6pm Thur to Sun.

http://www.loamrestaurant.blogspot.com.au/

And be sure to go out and grab a copy!

Why are you using HRB?

Emma: The story of pasture to plate. The whole philosophy of their product is amazing!

Adam: Because I wanted to find a product I had not heard a lot about but as soon as I made contact with Claire I was impressed with their knowledge and existence of their product and from tasting the product it is very unique. Very good.

Funniest kitchen memory?

Emma: When the waiter asked me “Where does the Tasmanian Salmon come from?”

Adam: My apprentice asking me “What is the white Broccoli called?” I said Cauliflower!!

Favourite meal?

Emma: A good T-Bone on the BBQ

Adam: Slow braised Rabbit with olives and fennel

Hobbies?

Emma: Cooking (of course), Pottery and Bikram Yoga

Adam: Football and Cycling

What is on your Xmas menu this year?

Emma: Rib Eye’s, Lobster and lots of salads

Adam: Beer and good times!

Six people you would like to have to dinner?

Emma: My family and new born nephew!!

Adam: Cadel Evans, Jamie Oliver, Marco Pier White, Jennifer Hawkins, Steve Johnson and Justin North

What have you most enjoyed about your visit to the farm today?

Emma: The hospitality, conversation and wonderful people

Adam: Good Conversation!

www.donovanshouse.com.au

9534 8221

Tell us a bit about yourself:

Where do I start? I’m originally from Queensland and have spent time living in the UK and NZ. I’ve been in Melbourne for four years and absolutely love it. It’s the perfect place for sports fans and I love sport in general. My wife is a Kiwi and we have a young son who is a crowd favourite at the shop. I’ve been a butcher for about 15 years and finally took the leap into business ownership last August.

What is your favourite Hopkins River Beef Product?

Scotch fillet – the marbling adds to the great flavour

What do you love about your job?

I love providing real food to people. The icing on the cake is when they come back to tell me how much they enjoyed their meal. My customers are great and I love getting to know my regulars.

What do you do in your spare time?

I like to make the most of my time off by spending it with family and friends.

Five people to dinner, who would you invite and why?

Jamie Oliver – because his cooking philosophy is exactly what we’re aiming for in the shop and my wife thinks he’s great

Ricky Ponting – because he’s an Australian legend

James Brayshaw – because I’m a North Melbourne supporter and think we’d have a few things to discuss

Shane Crawford – because I think he’d enjoy a good steak and I really want him to win Celebrity Apprentice

Kim Kardashian – I hear she attends the opening of envelopes

On Tuesday the 25th of October.

For over sixty years Hopkins River Beef, situated in the heart of Western Victoria under the shadow of the Grampians, has been delivering to the market what is universally accepted as Victoria’s premier beef. Hopkins River Beef pride themselves on cattle wellbeing and care with emphasis on their complete dietary nutritional requirements. Cattle are handled in a manner that causes minimal stress which also assists eating quality. All cattle in their production system, both grain and grass fed are free from added hormone treatments.

Originally from New Zealand it is safe to say Victoria can now claim Shadowfax head winemaker Matt Harrop as our own.  The winery which is based at Werribee is about as local as a winery can get.  Matt’s wines have a strong focus on region with the majority of their fruit sourced from vineyards in Werribee and Heathcote as well as other small growers in the Adelaide Hills, Macedon, Geelong, the Yarra Ranges and Beechworth.  The Shiraz’s are a standout, from the multi regional white label, to the rare single vineyards.  These wines are all exceptional.  Now if we could just get Matt to stop supporting the All Blacks we could truly call him an Australian.

Both Adam North and Matt Harrop will be at the dinner to answer questions as well as talk about their philosophies on food and wine.

4 course menu including wine for $135 per guest. Full payment required at time of booking.  For bookings please call +613 9421 4599