When The Little Big Dairy Co launched its first milk range in 2013, the pitch to consumers was simple: to deliver the best tasting, single source milk to as many people as possible. But as every farmer knows, there’s no such thing as simple when it comes to primary production.

This not-so-simple idea was dreamed up by Emma Elliott, who started Little Big Dairy Co. with her husband, Jim, and her family. Its modern milk was born from an old-school idea – one cow, one bottle. What started out as a stand at a local farmers’ markets has grown to 100,000 litres of milk distributed throughout NSW and the ACT each week, all while maintaining that commitment to single source bottling. It’s a remarkable story that proves it’s possible to succeed and stay true to your values.

The family farm

Emma comes from a long line of dairy farmers. Her parents, Erika and Steve Chesworth, bought their first farm in the 1990s and from the start it was a family affair. “Dairy farming is all encompassing,” says Emma. “As children my brothers and I would be part of the action every day: on the back of a motor bike with Dad, feeding calves with mum, hosing out the dairy and washing buckets. When my younger brother Duncan and I were 10 and 12 we were actually rostered on for milkings!”

After owning and leasing properties around the state, her parents purchased Glen Isla in 2004. The 971-hectare property sits 17 kilometres west of Dubbo on the banks of the Macquarie River and would eventually become the home of The Little Big Dairy Co.

“As a dairy farmer’s daughter, I was raised on political turmoil. I recall the heartache of quota redistributions and the Kerin plans,” says Erika. “As a dairy farmer’s wife, I have lived through deregulation, increasing regulation in all facets of the farming business, and shrinking returns over time.”

When Emma finished university and returned to the farm in 2012, it was to face a new set of challenges.

“It was such a depressing time for the industry,” she says. “It was a time when any milk produced over your contracted volume was only worth about 10 cents per litre.”

It didn’t matter. “The thing I love the most is to be with my family. Even though I don’t possess the ‘cow brain’ that my Dad and brother do (the ability to recognise cows by sight and recite their pedigree) I do love working alongside them,” Emma says. “To be at home making plans to find room to stay in the family business was really what my heart desired.”

So, Emma got to work. “My school friends will tell you that I spoke of bottling our family’s milk,” she laughs. “But I don’t remember.” The timing was right for a big idea. Her brother Duncan was approaching the end of his trade apprenticeship and had also always dreamed of returning to the family farm. Emma’s partner (and soon-to-be-husband) Jim was a builder. The plan for an on-farm milk processing factory was born.

Her parents were on board right away. “Both Steve and I are beneficiaries of dairy families, committed to supporting each other no matter how the next generation does it or where they do it. Our children always knew we were holding on for them,” says Erika. “We were always conscious of being in a position to make the same opportunities available to our children that we had. Therefore, when the conversation started about establishing The Little Big Dairy Co, we were open and ready.”

Milk that matters

Little Big’s state-of-the-art dairy is a 28-a-side Boumatic rapid exit equipped with electronic milk metering and full herd health monitoring through real time technologies. It’s this technology that allows the team to trace each bottle of milk back to an individual cow, something that had never been done before on such a scale. Every drop comes from their herd of 800 Holsteins, born and raised on the farm. The bottling factory is just one kilometre down the road, so the first time milk leaves the farm, it’s in a Little Big bottle and bound for a supermarket or café.

The health and welfare of the cows is at the centre of everything. Regenerative farming practices and scientifically proven methods ensure the cows live longer, have more lactations and achieve higher milk production. Three herds are rotated with different milking schedules to protect udder health and provide constant supervision. Sustainability is built into the brand, with effluent wastewater re-used in paddocks, solar panels, landscape regeneration and much more.

And Emma’s not done yet. “We also have some big dreams for on-farm infrastructure,” she says, “enabling our cows to have improved living conditions out of the harsh weather extremes, with better access to high quality nutrition, reduced stress and improved cow comfort.”

Integrity in every bottle

“At one time we were laughed at for trying to build value in the dairy industry,” says Emma. “So I’m really proud that we have succeeded in leading the value proposition for premium Australian milk. It’s our belief that single source milk shouldn’t be reserved for the lucky few, but readily available supporting the local economy in which it was made.”

Over the past decade, the team has worked hard to ensure they sell for a price that is fair and sustainable. That means finding the right partners and customers for their milk. “But even now 10 years on, it’s a weekly challenge,” Emma says. “People tell us our product is too expensive, that milk is milk, and that people don’t want to pay for milk. We know this isn’t true for everyone. We say that we don’t compete on quality so we can’t compete on price. We are committed to our customers and our high quality, high value products.”

Today, the award-winning Little Big Dairy Co range includes five types of milk plus three flavoured milks and cream. Next up is butter, launching this year. There are two other exciting milk products in the works: a lactose-free and gluten-free flavoured milk line and a milk suitable for making coffee that has a focus on immune support.

Little big love

When asked about the best part of building Little Big from the ground up, Emma doesn’t hesitate. “The absolute best part – and the absolute privilege – has been to grow a team and a company with Jim. He was always very passionate about company culture and his beloved systems,” she says. “My boarding school friends would tease me by saying that all I wanted to do was to marry a farmer and be a wife. But to me that means being part of a team that works together to achieve a dream – preferably outside some of the time. I was blessed to see that be a reality when I married my husband Jim, although a builder not a farmer.” (Tragically, Jim passed away following an accident in late 2021.)

Emma credits her strong Christian faith for helping her overcome difficulties and giving her the strength to hold on to the dream. “The prayer is always to keep working towards something until we are given a roadblock,” she says. “There were plenty of roadblocks, but they were overcome in miraculous ways. It was meant to be.”

The next generation of Little Big is already part of the family business. Emma and Jim’s sons Xavier, 8, and Wilfred, 5, both want to be dairy farmers when they grow up. Xavier enjoys riding on the tractor, feeding the calves and going out with Poppo (grandfather Steve). Wilfred likes to do jobs for his mum.

“I do hope the boys will continue with it,” says Emma. “I think somewhere along the way we learned that we should make our kids try to choose a more professional job and turn away from agriculture because it’s such a hard slog. But then I see the way Xavier and Wilfred play farmers, pretending to chase cows on their pushbikes, putting up fences made of bailing twine in the house yard, and studying the tractor magazines. I really want to encourage them to pursue this love of farm life they have and work as hard as I can with what’s in front of me to ensure it’s an option for them.”

Erika has no expectations for any of her five grandchildren to continue on at Glen Isla. But if they do, she hopes they’ve learned lessons from those who have come before. “I would expect once the decision to commit has been made, they would stick with it and ride the highs and the lows,” she says. “It is important to know the long-term objectives both personally and professionally, and understand the trajectory to achieving the goals isn’t a straight line upward!”

Ten years on, Emma still feels a thrill every time she sees someone drinking a coffee made from Little Big milk, or spots a bottle in a stranger’s trolley. The Little Big Dairy Co remains firmly a family-owned business, supported by a passionate team, and continues to grow each year.

“There have been so many lessons,” Emma says. “But I’ll never stop learning. Nor do I want to.”

To learn about an innovative Australian camel milk farm, click here.

The post Little Big Dairy Co is a multi-generational affair appeared first on The Farmer Magazine.

From the start, it has been a sheep station, producing merino wool and lambs. Today, it runs around 12,500 sheep along with more than 5,000 acres of wheat, canola, oats, lupins and barley. Mike Armstrong, 46, is the fourth generation to farm the property, and lives there with his wife Angie, 44, and their five-year-old son Eamon. 

“I believe you need to make your own decision to become a farmer, as it is not an easy job or particularly high paying. Yes, you have job certainty on the farm, but the catch is you don’t know if you are going to be paid!”

Mike Armstrong

That explains why young Mike spent a number of years working in finance in Melbourne. 

“My family were very supportive in providing world experience and allowing me to start a career in banking, but there was always an expectation that I would return to the family business,” he says. “The excitement of the city and high paying banking jobs made the decision to move back more difficult. Eventually I realised that my job satisfaction in the corporate world was closely linked to the abilities of the people above me, and job security was directly linked to market performance. On the farm, you get out of it what you put into it, and you own your own successes and failures.” 

As fate would have it

In 2006, just six months after he returned to Callubri Station, fate threw a spanner in the works; he met Angie through his cousin at a party in Melbourne. Angie had a high-flying career in IT and no plans to move to a remote sheep station in the outback. And yet, the pair began dating over a 1,000km distance, eventually marrying in 2009. Coincidentally, Angie’s great-grandfather had grown up on a farm near Callubri. “By pure accident I ended up back out here where my family started,” she says. In the face of great personal change, it was Angie who had the idea to take the historic station in a new direction.

“The biggest challenge for me moving out here was to find my groove in terms of work, and see what I was going to bring to the table. I would jump on a header or tractor when needed, but it’s really important to have that sense of self-worth and purpose as a partner.” 

Angie Armstrong

When the pair married in 2009, she made a resolution to start her own business and soon after The Cocky’s Wife catering company was born. Though it began as a side project, it grew rapidly. “Soon I was catering functions for hundreds of people, so I needed an industrial kitchen. Then I sort of fell into running a café in the main street of Nyngan, also called The Cocky’s Wife,” she explains. But she recognised that this kind of hospitality wasn’t for her and wanted to incorporate her new home into the dream. “I knew that the next thing I wanted to run needed to showcase the history of this incredible property,” she says.

Her ‘next thing’ was accommodation on the property. Angie could see that there was a gap in the Australian market; luxury lodges offer chic accommodation in remote places, but you won’t find any on a working farm of Callubri’s scale. Farmstays tended to be very basic and didn’t offer the full five-star experience. Angie was sure that there had to be a middle ground, and so she approached the state tourism board, Destination NSW, for funding. 

“The first person I spoke to on the phone said ‘that’s a great idea’, and I almost cried,” Angie says. “That was the first time someone said ‘yes, that’s awesome, give it a shot’.” 

As well as that much needed confidence boost, Destination NSW matched funding dollar for dollar up to $150,000. 

Family support and a luxury farmstay

It was also important to have the support of the family across the generations. Callubri Station is still very much a family affair. Mike’s parents, Charles and Lynn, live in Dubbo and Charles still comes out to work on the property a few days a week. “We admired the courage and enthusiasm and realised the next generation was ready to diversify,” says Charles. “It was a pretty big gamble,” Angie admits. “I had no background in tourism or accommodation, but my gut told me it would work really well out here.”

She was right. Set on the banks of the Bogan River is the luxurious Callubri Station farmstay. Made from shipping containers stacked three storeys high (well above the potential flood level), it’s an ultra-modern design that juxtaposes the original farm buildings. “I was very wary of the history on the property, it has an incredible depth and authenticity,” Angie says. “I didn’t want to take away from that.” The containers also have practical applications – they are mouse proof, dust proof and could be fitted out offsite. 

There are five Sky Suites, kitted out with pillow top king beds, ensuites with rain showers, mini kitchenettes, air conditioning and outdoor decks. The huge floor-to-ceiling windows offer epic views out over the property. The River Suite is an accessible king room with a ramp and full wheelchair access, and there’s also a three-bedroom cottage suitable for pilots or tour guides. The 12-metre heated mineral swimming pool is made from another shipping container and surrounded by plush sun lounges. It’s a chic set up designed to appeal to high-end groups travelling on private air charters, hopping across Australia in search of outback luxury.

Upholding history, and remaining authentic

Callubri Station’s future has also made it possible to preserve its past. Many of the historic buildings on the property – which include log cabins from the 1800s – were falling into disrepair. Without a financial incentive to maintain them, it would be difficult to justify the ongoing maintenance to keep them standing. “The older generation were excited to see the history restored and showcased to visitors,” says Angie. For example, the old Shearer’s Quarters has become a rustic-chic guest lounge where meals are also served in the evening.

Dining is naturally a highlight. There’s a strong commitment to sustainable food and using locally sourced ingredients. “We use our own homegrown food in the meals, and we mill our own wheat for sourdough,” explains Angie. On the fully inclusive packages, guests will start their day with granola, yoghurt and housemade bread in their suite. Lunch is a ploughmans board featuring fresh produce from the gardens and a three-course dinner is served in the Shearer’s Quarters.

Then there are the experiences that aim to connect guests with the reality of life on a 28,500-acre station. Depending on when they visit, guests can join in with the crop inspection, check on the lambing ewes or even lend a hand mending the fences. Shearing takes place for most of August and there are always a pack of working dogs hard at it. The glorious landscapes also make for excellent bushwalking, mountain biking, fishing and wildlife spotting, and the stargazing is second to none.

The key to its appeal is authenticity. Farming is still the main industry on the property (“it does the grunt work of the income for sure,” Angie laughs) and that means that guests get to experience life on a real working station. “We didn’t want to put things on for the tourists,” she says. “The best experiences are the most authentic, so people are really joining us for a few days. Everything is hosted by the owners, and they are experiencing what’s really happening on the farm at the time.

“We’ve all noticed that the things people love are the simple things. The stars at night, the red dirt, hanging out with a kelpie on the back of a ute. I think the country underestimates the power of those experiences, the really simple things that we take for granted when we live out here. Every guest is looking to disconnect from the city, put their phone away for a while and surrender to the rhythm of the land.”

Angie Armstrong

The concept sounds simple, but it has the potential to be revolutionary. Genuine interactions like these between urban dwellers and primary producers could close some of the gap between the city and the country. The Armstrongs talk to their guests about things such as responsible wool standards, animal welfare and the supply chain from sheep to shirt. 

“This is stuff that’s at the core of modern agriculture, and we’re here talking to end consumers about it. That’s incredibly rare,” Angie says. “It opens up questions and discussions about family farming, commodity farming, broadacre farming and dry farming. We can help create a shared understanding between consumers and producers.”

Challenges on the land

“There’s always that love/hate relationship with the land – drought, floods, pests,” Angie explains. “But now I couldn’t imagine living anywhere else. It really is a land of opportunity. I wouldn’t have tried any of the things I’ve done if I’d stayed in Melbourne. Maybe necessity is the mother of opportunity out here.”

Building the farmstay also faced its share of challenges. Designs had to change drastically during the planning stage thanks to restrictive policies from local government and council. Once the accommodation was finally complete, Covid hit and lockdowns wiped out their intended visitor base. But challenges are all part of living out here. 

Eamon’s not sure yet whether he wants to continue on the family farm, though he still has a few years to decide. At the moment, his favourite parts of station life are playing with the kelpies and driving on the tractor with his dad. 

Whatever comes with the next generation, the Armstrongs have opened up a new world of possibilities for him on Callubri Station. “I hope Eamon will explore the world and business opportunities out there,” says Mike. “And I hope that we can continue to build a profitable business in tourism and the production of food and fibre creating an option for him to consider.” 

Charles agrees. “Yes, it is important to have the property continue, but it must not become a burden. Each generation has to make their own life, and if that involves keeping the farm going, that’s great.”

If you enjoyed reading this piece on the Armstrongs of Callubri Station, you might like to check out our coverage of other farming families like the Suttors.

The post The Armstrongs of Callubri Station appeared first on The Farmer Magazine.

An agricultural downturn in the mid 1960s led to a population decline and today Inverell has levelled out at around 10,000 residents. Yet, while many larger towns struggle to fill their main streets, Inverell has firmly established itself as a vibrant regional hub.

Striking buildings dating from the town’s heyday line Otho Street, the main thoroughfare. The pastel pink courthouse and ornate Town Hall take pride of place, with a stately row of well-preserved shops beyond.

“The combination of a strong agriculture industry, vibrant community spirit and investment in infrastructure has helped to make Inverell’s town centre a thriving and bustling hub of activity,” says Laura Cush from the Inverell Chamber of Commerce.

The Chamber of Commerce is a true champion of local small business.

They are lauded for listening to business owners, being open to change and trying new things. It’s an innovative approach that has played a role in the town’s remarkable success. Combined with a proactive local council that keeps the streets looking immaculate, they’ve created a town that’s both eminently liveable and appealing to visitors.

Drive down the main street of Inverell and it immediately feels prosperous and bustling. While local operators like Bindaree Beef and Boss Engineering employ many, there has also been a recent shift to small businesses and boutique tourism.

And business is booming. It’s driven largely by locals, young couples and women who are proud to have grown up in the region and are eager to give something back.

“The locals that love Inverell know how special it is,” says Emily Tomlinson, part owner of the stylish boutique hotel Oxford on Otho.

Phoebe Croft, who runs The Welder’s Dog brewpub, agrees: “We’ve always felt that Inverell is not just an ordinary town.” This passion has inspired them to leave their careers and start something new.

Rebuilding a local legend

When long-time local Wendy Cracknell saw the dilapidated Oxford Hotel up for auction in 2016, she felt a strong desire to return the grand old dame to her former glory.

“We were semi-retired when my husband Gary saw it was up for auction, and we went and had a look. I don’t think it had too much loving in the recent past but as soon as I walked into the place, I felt a special ownership and I just wanted to do it,” Wendy said.

“It was like a fuzzy feeling; I thought she needs us, this old girl.”

The Cracknells partnered with their nephew, builder Brett Tomlinson, and his partner Emily to redevelop the 1886 property.

The Tomlinsons are born and bred Inverell stock and live on a property just outside of town with their sons Henry, 3, and Paddy, 18 months.

“It’s not unusual for Brett to come home with a crazy idea,” says Emily. “This time it was: do you want to buy a pub?” She initially said no, but was soon won over.

Upstairs was a rabbit warren of small rooms, most leased out on a weekly basis with no ensuites and in dire need of updating. Rebranded as the Oxford on Otho, the hotel now has just eight rooms (with two more to come) in a chic industrial style. All have private bathrooms and three feature an indulgent freestanding bath positioned under a skylight.

“It’s the only thing of its kind in Inverell,” Emily says. And it’s full most of the time.

The Tomlinsons bought another faded pub, The Australian Hotel, in July last year and plan to work their magic again, renovating the rooms in an Art Deco style and keeping them at a slightly lower price point.

Downstairs at The Welder’s Dog, owners Phoebe and James Croft are also proud to be doing something a little different.High school sweethearts and now parents to toddler Elke, Phoebe and James left careers in teaching and building to take over the venture. T

The Welder’s Dog is a New England success story, a family- owned brewery growing barley in Wee Waa and with outposts in Armidale, Tamworth and, now, Inverell. And as with so much in this town, it’s a thoroughly local story; James’ brother Tom is co-owner of The Welder’s Dog group and the pair went to school with the pub’s owners, Brett and Emily.

“We’re trying to bring some variety to town,” says Phoebe. “We do a lot of events, live music, drag bingo, paint and sip, art stuff, pub trivia. It’s about making it fun and always looking for the next thing to do.

“It turns out, people in Inverell are very progressive,” she says. “That was the most nerve-wracking part of our business. We were spending a lot of money to run these events, pay for top-tier drag queens, and we were worried that no one would come. But it’s been really eye-opening for James and I. We can do this cool stuff in a small town and people will come. We’ve discovered there’s a large, young, gay population, but heaps of farmers will come as well.”

Challenging expectations has also proved rewarding for the young couple.

“What’s most exciting for us is meeting people who have come from out of town and they aren’t expecting it to be so beautiful or trendy or cool. That’s really uplifting.”

Why Inverell?

“We’re a bit off-the-beaten track and away from the coast. But it’s absolutely worth the trip.”

Phoebe Croft, owner The Welder’s Dog

“There’s no other place like it. It’s so friendly and so supportive; you’re never on your own. And everyone is proud that they’re involved in something so beautiful.”

Emily Tomlinson, co-owner Oxford on Otho

A fashion capital

Though it’s just a fraction of the size of neighbouring towns such as Armidale and Tamworth, Inverell is easily the shopping capital of the region. Otho Street is dotted with half a dozen stylish boutiques that wouldn’t be out of place in Sydney’s Double Bay.

“It’s very common to hear that our customers have travelled from other surrounding country towns such as Armidale, Glen Innes, Tamworth and Moree to Inverell, because it’s known to be a hub for boutique shopping,” says Bec Devlin, co-owner of Clover & Co.

Bec and business partner Casey Grills opened their store in 2017. Both locals, the pair met through their partners, who are identical twins and run the Inverell branch of LJ Hooker Real Estate, and now have a total of five children under eight.

Clover & Co is one of the street’s prettiest spaces; impeccably styled and bursting with colour, it occupies a double shopfront with coffee shop Hey Joe tucked inside.

“We shared a love for homewares and gorgeous baby goods,” says Casey. “We started off in a very small space and grew very quickly, expanding to include a clothing store in 2020. We have an amazing local following plus a strong presence online and post parcels Australia-wide daily”

Across the road, Eclectic House is equally appealing, with a chic mix of fashion, and a café with a focus on sustainable and ethical brands.

Co-owner Claire Wright lived and worked in developing countries such as Indonesia; what she saw in the sweatshops led her to develop one of Australia’s first ethical clothing brands, House of Bees. Now, along with partner Bel Thompson, she stocks the store with brands that do good for the planet.

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