During her younger years in corporate agriculture, Shanna Whan, founder, CEO and advocate of Sober in the Country, says she had a “bit of a reputation for being wild”. 

She recalls that she was always the one most likely to get into strife or push the boundaries. 

“I was the loud one, the last one up at sunrise during agricultural work drinks or conferences – the bad influence,” she says.

Shanna describes herself as a child of resilience, often reflecting on her family heritage and the parallels she shared with her beloved late father, Bucky Rowlands.

“He was a widely recognised leader in Australian agriculture after rebuilding his own life from ground zero,” she says. “He left war-torn Zimbabwe to start over in Australia in the early 1970s with $200, a young family, and no idea what was coming next.”

The tides of change

Shanna certainly never imagined that 20 years down the track, she’d almost lose her life to alcohol addiction and subsequently recover, against all the odds.

She was named Australian of the Year – Local Hero 2022 and was chosen as one of 10 Aussies to represent rural Australia on the international stage for Queen Elizabeth II’s funeral. More recently, Shanna was invited to be one of the key voices at a National Farmers Federation forum on mental health.

“I have spent time recently reflecting on how sincerely thankful I was to be included in that forum because to me it’s clear that if we ever want to be taken seriously as a nation that’s leading the way in sustainable agriculture, we must first recognise the importance of focusing on sustainable people in agriculture,” she says.

“Honestly, we aren’t doing a terrific job, because we all still struggle to look one of our biggest physical and mental health challenges in the eye – and that’s the harm alcohol causes.”

Shanna says that’s why she does what she does, and why she has spent a decade formulating a language and discussion that resonates with what she describes as the hardest-to-reach audience of all.

“I’ve now travelled Australia upon invitation for the better part of a decade to speak about the work of Sober in the Country and our widely recognised user-friendly message that it’s #OK2SAYNO (to booze),” she says.

“Each and every audience gets asked the same question: is there anybody here who has never been impacted directly or indirectly by alcohol harm? Only two hands have ever gone up.

“I get it. It’s hard and uncomfortable at first, and I can tell you for a fact that you don’t just stroll into a crowd of tough rural farming people and raise the issue of alcohol use or, indeed, addiction without some very, very carefully laid plans, a tonne of humour, and a crystal-clear message that you’re not there to judge or preach.” 

Shanna says SITC is taking the focus off the problem and instead focusing on the solution of simply being better mates and ensuring everyone collectively supports those choosing less alcohol, or none at all.

“Neither myself as a person, nor SITC as a charity, approach anything with an evangelical or prohibitionist lens,” she says.

“It doesn’t work, and it never will. I know that better than anyone. But when we start an upbeat, user-friendly chat about a hard topic, half the battle is done, and then we can get to work behind the scenes supporting those who suddenly feel less ashamed to acknowledge they’re not doing so great.”

Shifting the narrative

Shanna says many of the big-ticket items, including mental health, suicide, depression and even OH&S, are linked to alcohol.

“This is why at the NFF mental health forum, my message to the other leaders in the mental health arena was to ask others to stop turning a blind eye to the elephant in the room and to get in the trenches with us and help out,” she says.

“I put out the same call I’ve been putting out for years now – to ask that other organisations and individuals take the focus for our community events, sports and race days, fundraisers and workshops, off alcohol, and put it back on the community.”

Shanna says that when organisers ensure a range of tasty, healthy and thoughtful alternatives are on offer, rather than assuming everyone wants to drink, is a really great conversation to develop.

She adds that non-drinkers, and even those who love a social drink or two, are desperate to see something other than a bottle of water, a token can of sugary soft drink or a lukewarm urn in the corner of a room.

“When the entire community, not just the drinkers, are truly included, lives are impacted and changed,” she says.

Shanna has heard many firsthand stories from isolated men in particular, who are battling complex mental health scenarios, and who feel excluded because anything and everything to do with social interactions in a rural or farming community is so often focused on alcohol that they simply can’t take part.

“These are vulnerable people who absolutely have to stay alcohol-free to stay afloat,” she says.

But the good news, according to Shanna, is that change is happening. She has seen this change at many of the ag and farming communities she’s travelled to.

“The pubs and clubs now have at least one zero-alcohol beer on tap, or the footy club is now including ticket prices for drinkers and those opting out,” she says.

“They’re receiving incredibly positive feedback from non-drinkers and drinkers alike who simply love seeing and having a choice.”

When asked about being the ‘wild one’ all those years ago, Shanna says she realises she was never actually wild – she was wounded, and used alcohol as a form of self-medication and a smoke screen to hide behind.

“The more I speak candidly about that experience, the more rural Australians are opening up to share that they, too, were never really drinking for fun as much as they were drinking to ease pain or deal with loneliness, suffering, or fatigue,” she says.

Sober in the Country operates via advocacy and awareness and also has an online peer support network called the Bush Tribe, where more than 2,000 rural and remote Australians have found help, a home, and a safe place to work towards better health.

Shanna says the lives being saved and changed daily through that simple, supportive connection is mind-blowing. “It is the greatest thing I have ever been privileged to be a part of.”

What is Sober in the Country?

Sober in the Country is a grassroots not-for-profit pioneering radical change and social impact across rural Australia by shifting the narrative around booze in the bush. Far from being prohibitionist, the charity is all about social inclusion. 

Sober in the Country uses a trademark mix of straight “bush talk”, powerful lived-experience advocacy, and their nationally recognised #OK2SAYNO (to booze) mental health movement. 

For more information, visit soberinthecountry.org

The post Sober in the Country is changing the narrative of booze in the bush appeared first on The Farmer Magazine.

It was Lucy Vincent’s curiosity that led her and husband Bruce Campbell into the world of juniper farming at their Bombala property, which they hope will develop into one of Australia’s viable new industries.

Around a decade ago, they returned to Lucy’s parents’ cattle property Exeter – which has been in the family since 1903 – filled with new ideas and lots of enthusiasm.

“We were keen to introduce new farming techniques including regenerative practices to the 140-hectare farm, and diversify from just cattle grazing,” says Lucy, who is an agricultural scientist.

“We spent a lot of time looking at soil and water resources and researching different ideas and we started honey production as well as running about 30 Angus cattle, but we were also keen to consider other value-add crops and introduce something new to the farming operations.”

Lucy, who has always enjoyed a gin, was fascinated by the surge in Australia of gin production using various botanicals and the number of distilleries that had popped up.

“I thought a lot about gin production, and it seemed that nearly all juniper berries for Australian gin were imported. I started thinking – why doesn’t Australia grow its own juniper berries? And that was the start of our new venture back in 2016,” she says.

“People thought I was crazy at first, but the more research I did, the more I was convinced junipers should do well in our country.”

From little things, big things grow

When Lucy ordered 300 plants from a Victorian nursery in 2016, she was told that they wouldn’t be ready until 2018. But the wait didn’t deter Lucy.

“It was a very long time to wait as the nursery had to strike the plants,” she explains. “I wanted 300 to start with, and it was the biggest order they had ever had. However, I just felt we had the right conditions here in the NSW Snowy Monaro region for juniper to thrive,” she says.

The more research Lucy did, the more fascinated she became, and the more convinced she was that the plants would do well on their property.

“To start with, they love the cold, as well as hot and dry summers. They also don’t like a lot of water, so they suited the conditions we experience at Bombala,” she says.

Alliances and partnerships

The juniper plant produces dark purplish berries that grow on a small shrub that have a woody, pine-like aroma and a refreshing, spicy flavour. The juniper berry is the female seed cone of the juniper tree. 

The species Juniperus communis is found growing in different areas across Europe, Asia, and North America and the hilly parts of northern India and most of the juniper berries for Australian gin are from Macedonia, Italy, Romania and Bulgaria.

Lucy was pleased to discover there were others growing small amounts of junipers in Australia and contacted them to form a grower’s group.

“There’s such little information about juniper in Australia, so I thought it would be useful if we formed a group and shared our experiences,” she says. “It is very much a trial-and-error case for us, and we have welcomed information from other growers.”

She also contacted Australian gin distillers to gauge their interest in using home grown juniper and received lots of encouragement, but many required large quantities.

“Most said they were curious and excited to think there could be an emerging Australian grown juniper berries, so that was encouraging,” she says.

But it was Gavin Hughes and Karen Touchie from North of Eden Distillery near Bega, that formed a milestone partnership with Lucy and Bruce, foreshadowing a change in the production of Australian gin.

Gavin and Karen moved to their Bega Valley property in 2018 and began their successful distilling venture.

The multi-award-winning distillery on the Sapphire Coast of NSW, will transition its entire gin range to the locally grown Australian juniper grown less than 100 kilometres from the distillery.

Gavin, who is also the head distiller, says he is excited about the partnership and pleased the locally grown juniper will help the distillery reduce its carbon footprint, which is just one of the benefits of having a domestic juniper industry.

“Juniper is the single most important ingredient in gin, but unfortunately most juniper in Australian gins has to be flown in from Eastern Europe, which generates a massive carbon footprint,” Gavin says.

“To grow well, juniper requires a combination of altitude, cold winters, and hot summers, which has to date limited the growth of an Australian juniper industry.

“To be able to source juniper from just up the road is a key initiative in reducing the distillery’s carbon footprint. We already make our Classic gin using Lucy’s juniper, but the plan is to move all our other gins to this more sustainable footing over the next 12 months.”

Lucy now has more than 600 juniper plants and plans to increase production.  

“They are individually sexed wind pollinators, and we plant a ratio of 10 females to one male,” she says. “They are extremely slow growing, so you don’t get a good commercial harvest until the plants are nine or 10 years old. However, we got a good harvest this year and next year is looking even better.”

Once harvested, the fresh juniper is processed and dried at the North of Eden Distillery, before being used to make gin.

Gavin adds, “We knew we needed to dehydrate the juniper before using it in the gin, so I came up with a design, built a couple of dehydrators, and slowly dried the juniper over a period of 12 weeks.”

The results of this ‘Farm-to-Glass’ partnership looks incredibly promising, with initial laboratory testing at the University of Tasmania indicating that Lucy and Bruce’s juniper is on par with overseas samples in terms of oil content and composition.

As for the all-important taste test, Gavin says, “Their juniper tastes better than the stuff we were importing. Our gin tasted incredible before, but now we’re using local juniper it tastes even better.”

Both couples share the curiosity and passion needed to support an emerging juniper industry.

While Lucy and Bruce don’t expect the juniper crops to be commercially viable for up 10 years, they are excited about the future.

“We are very keen and passionate to think we are involved in what may be an emerging Australian farming industry,” she says. “The challenges are unknown really and we are learning as we go, but we are willing to take risks.”

The juniper berries are handpicked and according to Lucy there is no mechanical way of doing it.

“At the moment I enlist the help of our girls – Phoebe, Heidi and Sophie, and it is very time consuming,” she says.

The juniper plants have two types of berries on the bush at the same time – the black berries which are ripe for picking and new green berries, so it can be tricky.

They are planted near the house and fenced off from kangaroos and wombats that thrive in the microclimate of the area.

“We’re excited to be on the cusp of an emerging industry and the report from a major thesis from the University of Tasmania showed the Australian grown juniper was as good as those imported,” Lucy says.

The big question is – what does the North of Eden Distillery gin made from Lucy and Bruce’s junipers taste like to them?

“I did a blind tasting, and it was a little nerve wracking, but I could taste the difference – our Australian junipers have a fresh aromatic taste that differs from the imported berries,” Lucy says with notable pride.

The couple has also been encouraged by the support and interest from the local community.

“There was lots of curiosity about what we are doing, and you can taste North of Eden Distillery gin made from the local junipers at the Imperial Hotel in Bombala. It’s great to know that customers are finally drinking all-Australian-made gin,” she says.

If you enjoyed this piece on junipers and Australian-made gin, check out another Aussie industry taking off: oysters.

The post Jumping junipers! The future is bright for Australian-made gin appeared first on The Farmer Magazine.

She gave handmade candles to family and friends, and they soon developed a following.

That hobby gradually turned into her business, Queen B, and she now sells more than 150,000 handmade candles and 35,000 beeswax wraps annually in Australia and beyond. 

More than 20 years after founding her business, she has made and sold more than 2.5 million Australian beeswax candles and half a million beeswax wraps.

“I am passionate about making the purest light in the world in a completely ethical way, touching lives and making a difference every single step of the process,” she says.

“There is a certain quality that a handmade product achieves that churning a product out of a machine doesn’t.

“It extends to our Australian-made cardboard boxes that we ship orders in, the water-activated brown paper tape, the corn foam packaging fill that we’ve used for 20 years – which was nigh on impossible to find in the early days – to the beekeeping practices of the beekeepers we buy our wax from.”

Cate says layer upon layer of thinking goes into everything they do that has nothing to do with business principles and everything to do with principles of humanity, sustainability and integrity.

She is always concerned about the many cheap candles that flood the market that are made from petrochemical paraffin and bleached, hydrogenated soy wax candles that pollute the air.

“They are much cheaper than pure beeswax but are toxic to burn – also by buying them you may keep someone employed in a factory in China, but if you buy our Australian made beeswax candles you help beekeepers, farmers and regional areas as well,”
she says.

Over the years she has formed relationships with her beekeepers and farmers which she says is vital to maintaining the high standard of her products that include tea lights, pillars and tapers and food wraps. Queen B was the first company in Australia to make beeswax food wraps by hand.

“I think of Queen B as being in primary production and our relationship with our beekeepers and the regional communities they live in is absolutely paramount,” she says.

“If our beekeepers are experiencing drought, then so are we. If bushfires are affecting the forests where our beekeepers place their bees to forage, that affects us too. It probably doesn’t affect us that immediately or directly because I always sit on about a year’s worth of beeswax in store, but it affects me as someone who cares and chooses to stand by their side and be counted.” 

As well as the vagaries of drought and El Niño, Cate is also concerned about the varroa mite, an external parasitic mite that attacks and feeds on honeybees and is considered one of the most damaging honeybee threats. A significant varroa mite infestation leads to the death of a honeybee colony.

“Varroa becoming endemic in Australia feels catastrophic to me because I think like my beekeepers.

“The reality is that the price of Australian beeswax is down by about 40% on the world market which on the surface would seem to be a good thing for Queen B, but anything that isn’t good for our beekeepers isn’t good for us. I would far rather that Australian beekeepers didn’t have to deal with varroa mite and everything it entails and pay the world’s highest price for our beeswax than have the current situation.”

Cate has a very strong and passionate relationship with her beekeepers.

“I do have enormous faith in my beekeepers but that is not a religious or blind faith – it is a faith that is earned through extensive conversations, visiting their operations and through experience.

“I have been ripped off by beekeepers in the past – I had one beekeeper who was putting pebble stones into his blocks of wax, but you only get one chance with me when it comes to trust – I am very black and white on that.”

A recent Monash University study into the impact of light exposure on mental health has backed up Cate’s long-term belief about the impact of pure beeswax flames on moods and wellbeing.

More than 87,000 people participated in the world’s largest study on light exposure and its effect on mental health and discovered that increased exposure to light at night increases a person’s risk for psychiatric disorders such as anxiety, bipolar and PTSD severity as well as self-harm.

The study, led by Associate Professor Sean Cain, from the Monash School of Psychological Sciences and the Turner Institute for Brain and Mental Health in Melbourne, also found that increasing exposure to daytime light can act like a non-pharmacological means for reducing psychosis risk. It’s about getting bright light in the day and darkness at night.

For Cate, the study backs up 20 years of anecdotal experience and feedback and adds scientific backing to the importance of using pure natural candlelight at night for mental wellbeing.

She says the flame of a Queen B candle always “blows her mind”.

“Not only because I know the expertise that has gone into creating it – from the wax we source to the proprietary way in which we clean our wax, to the mind boggling amount of wick testing that we do to find the right wick but also because we get to work with what was created completely by nature in a process that I don’t think a sci-fi writer would even dream up.

“The bottom line is that female worker bees – the body shape and wingspan of which means they shouldn’t be able to fly – regardless journey to tens of thousands of blossoms to suck up flower nectar and collect pollen which is ripened into honey. The worker bees then consume this honey and extrude beeswax through wax glands on their abdomen by a factor of 10 to one, that is they consume 10 grams of honey for every one gram of pure beeswax they make. This provides the basis for the world’s original and purest form of light.”

The beeswax Cate uses in her products is mindfully sourced from Australian bees and beekeepers throughout regional Australia, then cleaned for 48 hours and distilled to its purest form. It is so pure it is edible, according to Cate.

When making wraps, the beeswax is mixed with other locally sourced products such as pure cotton, organic coconut oil and tree resin.

Over the years Queen B has collaborated with high end companies including WWF Earth Hour, Cartier, Dom Perignon, Dinosaur Designs and Liberty fabrics.

When she’s not rolling candles and working in her Northern Sydney warehouse, Cate enjoys gardening and cooking as well as the company of her adored Portuguese water dog, Magpie.

Although she’d like more people to discover the positives of pure beeswax candles and support beekeepers and farmers, she’s pleased she took that advice about finding a hobby, all those years ago.

queenb.com.au

If you enjoyed this story, you might like to read our piece on the innovative camel milk journey of Summerland Camels.

The post Aussie candlemaker Queen B lights the way appeared first on The Farmer Magazine.

Independent Schools Australia Chief Executive Officer, Carolyn Grantskalns, says independent schools firmly believe every parent has the right to choose the school that best fits their child and their family.

“The independent sector has been Australia’s fastest-growing school sector for more than a decade, with the latest figure of 3.3 per cent continuing that trend,” she says.

“The past two years have shown the highest enrolment growth since 2009.”

The 2022 figures show that independent schools enrol 15.9 per cent of all Australian school students, and 19.9 per cent of all secondary enrolments.

As well as the growing support for non-government funded schools, interest in boarding facilities is also increasing, providing opportunities for students to participate in peer-to-peer activities, tutorial programs, and sport and cultural activities held out of school hours.

Here’s a roundup of city- and regional-based schools aimed at providing excellent educational and boarding experiences.

Loreto Normanhurst

Loreto Normanhurst is empowering young women in the fields of agricultural innovation and sustainability with a new state-of-the-art Agricultural Technologies Centre. 

Recently opened this term, the new centre reflects the commitment to fostering students’ love of Science, Technology, Engineering, and Mathematics (STEM).

Since the introduction of the Agricultural program in 2019 for both day girls and boarders, there has been excellent growth which led to the redesign and construction of the new building. 

It includes indoor and outdoor learning zones, as well as hands-on experiences that inspire students to engage with innovative agricultural practices which support the natural environment and promote sustainable practices. 

Head of Science and Agriculture, Simone Bryant says the school’s commitment to expanding agricultural curriculum offerings and providing state-of-the-art facilities demonstrates its dedication to nurturing a generation of students passionate about agriculture and equipped with the knowledge and skills to excel in STEM fields. 

“Our girls are not just studying science – they’re immersed in it. Through deep learning experiences ranging from our local classrooms to global platforms, we create opportunities for our girls to showcase their abilities and innovations. This is not about simple rote learning; it’s about hands-on, authentic involvement that instils confidence, fosters curiosity and motivates our learners to become the leaders of tomorrow’s STEM industries,” she says.

Scots All Saints College

This Bathurst-based Presbyterian co-educational day and boarding school offers students a rewarding learning journey from preparatory school through to Year 12, with boarding for Years 7-12.

Set on 40 hectares of park-like grounds, the College’s expansive senior campus is home to a working farm and a wide range of facilities for academic, music, STEM, agriculture, sport and co-curricular programs. There are four well-appointed boarding houses with separate girls’ and boys’ facilities.  

Boarding siblings and friends live and learn together in a nurturing community, with all boarding and education facilities on one campus. Students can walk to class and easily access after-school tutorial and homework programs, special interest clubs, as well as sport and co-curricular activities. A dedicated bus transports boarders to a wide variety out-of-school activities including sport, dance, music, shopping and entertainment outings.

Specialist learning programs and extension opportunities in equestrian, cattle and sheep teams are matched with dedicated teachers and professionals, who encourage students to explore new challenges. Boarders can bring their own horses to school with weekly lessons and regular training provided by professionals in show jumping, flat work, cross country and polocrosse. 

A wellbeing team of registered nurses and accredited psychologists works closely with staff, students and families to ensure students thrive. 

Kincoppal-Rose Bay School

Kincoppal-Rose Bay is a dynamic and forward-thinking community abundant in tradition. The school educates boys and girls from three years of age to the end of
Year 6. From Year 7 to Year 12, the school educates young women, offering day and boarding places. 

A Kincoppal-Rose Bay education aims to build students’ global competencies so that they have the knowledge, skills and behaviours needed to be competitive and ready for new work and to drive innovative change for the betterment of the world. 

Located just eight kilometres east of Sydney’s CBD, Kincoppal-Rose Bay provides our boarders with the opportunity to learn in Australia’s most globally connected city. By taking advantage of all the learning and cultural opportunities that Sydney has to offer, such as festivals, galleries and museums, boarders at Kincoppal-Rose Bay can expand their world through an array of rich learning experiences.

Kincoppal-Rose Bay belongs to an International Sacred Heart Network comprising 150 schools across 41 different countries. Every school in the network is connected by the educational vision of Saint Madeleine Sophie Barat, who founded the Society of the Sacred Heart in 1800. By sharing spiritual and intellectual resources, Sacred Heart schools foster students’ global awareness and their appreciation for other cultures and societies. This vast network has a range of benefits for Kincoppal-Rose Bay students from reciprocal exchanges to Sacred Heart schools around the globe and ongoing opportunities for virtual collaborations to study tours and collaborative celebrations of traditions and cultural events.

As one of the oldest girls’ boarding schools in NSW, Kincoppal-Rose Bay has been welcoming country boarders since 1882. Today, over a quarter of senior school students are boarders and while the majority of these students come from Rural NSW, the school also welcomes boarders from all over the world. The school is proud of the diversity in cultural backgrounds that its girls bring to Kincoppal-Rose Bay boarding. Its boarders have the unique experience of being part of a global community that embraces differences and celebrates uniqueness.

Kinross Wolaroi School

A leader in education for more than 130 years, with 1,100 students from pre-kinder to Year 12 and 350 boarders, this school is one of Australia’s largest co-educational boarding schools. Boarding is available from Year 7 and boarders make up
40 per cent of the senior school, hailing from both city and country NSW, as well as interstate. 

The school offers co-ed boarding, with boys and girls accommodated on separate campuses.

Located in the picturesque city of Orange, it is a 45-minute flight from Sydney with easy road, rail and bus connections.

What sets Kinross Wolaroi School apart are the extensive extra-curricular activities on offer, with diverse co-curricular programs designed to ensure participation in activities such as music, drama, sport, community service and outdoor adventure. 

Students are also offered one of the State’s top 10 music programs and extra-curricular choices include debating, cadets, the Duke of Edinburgh Award, musical ensembles, private music tuition and annual school musicals. As well as traditional sport options, nationally recognised swimming, rowing and triathlon programs are offered.

The refurbished boarding accommodation is set on 40 hectares with an indoor, eight-lane, 25m heated swimming pool, two fully equipped recreation centres, seven playing fields, modern auditorium, an exclusive on-water rowing training facility and access to farming land. 

Frensham

Boarding is at the heart of Frensham, located in the Southern Highlands of NSW and attracting students from across Australia and overseas. Inspired by a strong sense of purpose, Frensham students are encouraged to make a meaningful contribution to the world. 

Many rural families choose Frensham as a school for their daughters as they have the best of both worlds: a spectacular learning and living environment, on the 178-hectare campus, and a rigorous approach to studies. 

Close proximity to Sydney, ensures that students can take advantage of numerous educational programmes and experiences beyond the classroom.  

Sophie, a Year 7 student from rural NSW, recalls her time at Frensham: “When I wake up in the mornings, I say it’s going to be another great day of school. I have loved all the weekend activities like the movie night, Jamberoo and the inflatables in the pool. The girls are so nice, and everyone is there to help you when you need it.”

Families can join a student-led tour or attend the Frensham Open Day on Saturday 25 February 2024.  

The famous Frensham Iris Country Fair, held on Saturday 18 November 2023, provides an opportunity to experience the coming together of the wider Frensham School community. 

Abbotsleigh

Spread across 15 hectares of leafy grounds on Sydney’s Upper North Shore, a pre-K to 12 school for girls, Abbotsleigh has a proud history of boarding since 1885.

It provides outstanding boarding facilities for girls in Years 7-12 and has 130 boarders from country NSW, regional Sydney and international students. 

Boarding at Abbotsleigh is where girls develop independence as well as leadership, collaborative and communication skills that prepare them for life beyond school.

Boarders have after school access to a range of facilities including the library and assistance from boarding tutors while they are working on their homework, coursework, or assignments. The weekends are filled with opportunities to engage with each other while participating in a variety of fun and interesting activities all over Sydney as well as programs tailored to girls’ needs. 

Abbotsleigh girls continue to achieve outstanding academic results with last year’s HSC 2022 results placing it in the top independent girls’ school in NSW, ranking 7th in the State.

Underpinned by Christian foundations, the school fosters values of respect, integrity, compassion, courage and perseverance so students can lead and serve in the broader community.

The school aims to deliver a deeper learning that educates and empowers students to make a positive impact on the world. 

St Stanislaus’ College

Boarding life at St Stanislaus’ College encourages a strong sense of community and belonging as boys become part of a community, forming friendships that can last a lifetime.

It provides students with the opportunity to develop strong relationships with peers from diverse backgrounds, learn self-reliance, and develop a sense of responsibility.

Located in the central west of regional NSW, Stannies offers the perfect backdrop for education based on the Transformative Learning philosophy with an emphasis on building students’ individual strengths.

A keystone to the learning culture, and embedded in all teaching faculties, is the 4Cs learning disposition – creativity, critical reflection, communication and collaboration.

Boarders are able to participate in various extracurricular activities and sports, exploring interests and staying active, developing a balance between their academic and personal lives.

The emphasis on character education and values-based learning provides the tools needed to become a compassionate, responsible, and well-rounded individual.

Experiences and skills gained will set the foundation for a positive and successful future.

Student accommodation ranges from single cubicle bed spaces for Years 7 to 8 to single rooms for Years 9 to 12, which fosters a unique sense of shared growth and camaraderie that enriches each student’s journey.

The College provides a range of boarding options, including full-time, weekly, five, or four nights. 

For more information about the importance of teaching agriculture in school, click here.

The post Schools offering more than just an education appeared first on The Farmer Magazine.

Ms Rankin says improved, innovative and equitable access to health services is vital when it comes to maintaining the physical and mental health of communities in isolated areas that are now missing out on adequate services.

The depleted services in urgent need of upgrading include inpatients’ and outpatients’ resources, allied health services covering mental health, paediatric and palliative care and aged care assessment, facilities and care.

Ms Rankin says many essential services are provided in larger regional cities and towns, however, for people who are not in those areas, it often means delayed access to high quality health services and specialised treatment, adding to the already significant challenge of managing ill health.

“It’s that outer ring we are most concerned about that are losing access to medical services, not densely populated areas, but places where there may be 10 patients – they need these services as much as anyone,” she says.

“NSW Farmers holds that regional, rural and remote communities deserve excellent healthcare through ensuring timely access to the full range of services to reduce the significant divide in health between metropolitan and city and regional NSW.”

Ms Rankin says there is ongoing concern across the farming community for a priority focus to fund and provide ongoing support for service delivery in regional and remote communities.

So how big is the health service discrepancy between remote residents Australian and city dwellers?

In 2019, the Australian Institute of Health and Welfare noted that on average, Australians living in rural and remote areas have shorter lives, higher levels of disease and injury as well as poorer access to, and use of health services compared with people living in metropolitan areas.

Statistics from the Royal Flying Doctor Service ‘Best for the Bush’ report reveal females in very remote areas are likely to die 19 years earlier than city counterparts, with males 13.9 years earlier; what’s more, potentially preventable hospitalisation rates in very remote areas were 2.5 times as high as in the city.

Some of the key impacts in remote areas include barriers accessing GPs and specialists compared to major cities and staff shortages, which are responsible for the decline in services, some of which were never in place.

Five areas where improvements must be considered include the workforce, training, resources, services and health literacy, according to Ms Rankin.

“The financial cost of treatment and travel time to specialist health services must also be considered and subsidised for those in need,” she says. “While telehealth has been very a positive step, it should not be seen as a replacement for a person to person contact with a GP.”

Another area of concern is how difficult it has become attracting GPs and medical staff to these isolated areas. “We want to see more money in the system, less bureaucracy and patient services streamlined with the development of multi-service,” Ms Rankin says.

Currently, rural and remote Australians see doctors at half the rate of city residents, medical specialists and dentists at one third the rate, and mental health practitioners at one fifth. As a consequence, Australians living in rural and remote areas have up to three times the prevalence of avoidable chronic illness.

Data shows that 30 to 58 per cent of people living in outer regional and remote communities lack access to non-GP specialist services compared to six per cent of people living in metropolitan areas.

Chief Executive of the National Rural Health Alliance, Susanne Tegen says rural communities are missing essential healthcare and not receiving an equitable share of the health spending pie, despite their health needs and economic contribution to Australia’s wealth and wellbeing.

“Rural people have less healthcare access than they need, should have, and are eligible to receive,” she says. “A new report recently released by the Alliance provides data on the annual health spending deficit in rural Australia, showing $6.5 billion, which, quite frankly, is embarrassing at best, and appalling for a Western economy.”

New models of care, such as community paramedics and nurse-led clinics, should be considered to improve the sustainability of health care in rural areas. “Improving patient transport to healthcare services including outreach services is a way to improve health access and increased use of community transport and identification of patients who need transport may help,” she says.

Programs targeted at health professionals to promote the benefits of living in rural areas are needed to change the narrative around rural lifestyles from one of difficulties and stress to one of opportunities and work-life balance.

In a first for NSW, a Deputy Secretary for Regional Health, Luke Sloane (the former Coordinator General, Regional Health Division at NSW Health) has been appointed to tackle some of the key healthcare issues facing regional communities including prioritising the regional health workforce.

“I’m confident as we continue to implement the recommendations of the NSW Rural Health Inquiry, we will continue to see meaningful improvements in the provision of health care services to these important communities,” Mr Sloane says.

As well as the physical medical issues, mental health is a major concern in farming communities that face the vagaries of nature, natural disasters and a rollercoaster of financial stresses.

The National Centre for Farmers Health (NCFH) says compared to the general Australian population, rural farming communities face higher risk of suicide. The NCFH says access to mental health support is limited in rural areas, and providers may have poor understanding of the realities of a farming environment.

It has partnered with LYSN (pronounced as ‘listen’), an innovative online psychology practice, to improve access to mental health care to all farming regions through this unique online telehealth platform.

Ms Rankin classifies farming as one of the most dangerous professions due to the physicality of it, working with machinery and the unpredictability of livestock.

“If there’s an accident, the injured person needs quick access to medical help like city people have even though they may have to wait at an emergency department for some time,” she says. “It is critical for survival and people should have access to ambulance services quickly.”

The Royal Flying Doctor Service has more than 1,000 patient contacts daily and last year, 63,481 patients in rural and remote areas used telehealth services with 65 daily clinics Australia-wide.

The RFDS says on-farm death and injury is a major problem for rural and remote communities in Australia. The injury fatality rate for farmworkers is nine times higher than any other industry and they are often called to emergencies where people have been injured on the farm, whether it be while on a quad bike or using machinery.

The NSW Rural Doctors Network agreed rural communities need expanded services in mental health, oral health, drug and alcohol services and social support, plus more deliberate team-based care co-location of allied health services in GP practices nurse-led clinics.

Retired occupational therapist and NSW Farmers health spokesperson, Sarah Thompson says rural health is not something you can improve by simply throwing money at it – it needs a rethink and new models as well as commitment and focus to deliver the services that are needed.

“We recognise and appreciate the funding that has been invested in regional health, but we need an equal focus on building the number of health professionals working within these facilities and provide services across the community,” she says. “Ultimately, regional, rural and remote communities deserve excellent healthcare and that’s what we want to see achieved.”

The Royal Flying Doctor Service’s dental vans

There are few healthcare providers in the bush as iconic as the RFDS, but surprisingly, the service does more than just doctors on the books, and more than just flying. Dr Lyn Mayne, Rural and Remote Dental Manager and Senior Clinician for the RFDS’s South Eastern Section, talks us through the RFDS’s dental van program.

“The dental van rotates through more remote areas, providing access to dental care for patients who would otherwise have to travel long distances or would otherwise not receive dental care,” she says. “The van covers our network from both Broken Hill and Dubbo, extending into some communities in South Australia and Queensland, but mainly in NSW. As the dental van has full sterilisation facilities and an x-ray unit, a full range of treatment is possible.”

Treatment services include extractions, restorations, root canal treatments as well as ‘check and cleans’. “We also provide toothbrushing programs in schools, ‘Mums and Bubs’, and aged care programs where residential facilities exist,” says Dr Mayne. “Our trainee Indigenous dental assistants are key personnel in providing community-based care, and provide a point of contact for locals, and enable us to have a better understanding of community’s needs.”

Complex or multidisciplinary cases can present challenges in terms of timing and personnel, but because the RFDS employs a range of practitioners across the spectrum of healthcare provision, there are opportunities for collaboration, to solve problems in-house – but not always.

“The dental team works closely with the RFDS primary health teams, including GP services and mental health and drug and alcohol to provide a holistic approach to patient care,” says Dr Mayne, “but some more complex procedures such as surgical removal of impacted wisdom teeth, crown and bridge work, and dentures are referred to either the Area Health Service or private dentists.

Our team of dentists, oral health therapists and dental assistants monitor, order and stock both the dental van and outreach clinics. Radiology services such as OPG are referred to the nearest possible location. Unfortunately, this can delay treatments, and patients may have to travel long distances to access these services.”

The post A remote chance of care: the state of rural health appeared first on The Farmer Magazine.

A recent annual update from the Australian Beef Sustainability Network, which NSW Farmers participates in, reflects increased carbon sequestration and a reduced environmental footprint.

John McKillop, Independent Chair of the Red Meat Advisory Council, says the livestock industry is more engaged in sustainability than ever before.

While cattle prices return to an arguably more realistic level and reset, confidence in Australia’s cattle industry continues.

According to the latest Cattle Industry Projections update from Meat & Livestock Australia the Australian beef industry and cattle herd are well positioned to capitalise on changing global supply dynamics in 2023.

It describes it as a year of transition and maturity for Australia’s cattle herd, with any increases in numbers now beyond rebuild status, with all key production metrics forecast to improve this year.

Continued rainfall and favourable seasonal conditions seen last year will ensure that there will be solid supply of both young and slaughter weight cattle over the next two years, regardless of seasonal outcomes.

Hazeldean keeps powering ahead

Ed Bradley, sales and marketing manager of Hazeldean Angus and Merino, says with changes in the cattle market cycle, commercial relevance is coming under the spotlight again.

“Focusing on money-making traits is becoming more important as profit margins are shrinking in the commercial cattle enterprise arena. Fertility and docility are key profit drivers in a beef business,” he says. “Cattle with gentle dispositions don’t lose weight through mustering, processing, and trucking.”

Ed adds that highly docile cattle can easily keep ‘doing’ through the transition and it’s a hidden profit driver.

“Having bad temperaments is a risk decision as the average age of farmers is getting older and farmers are staying on the land working longer, these types of issues need to be taken seriously,” he says.

The hearty Monaro-bred cattle have been delivering results for more than 70 years and the stud herd has grown to more than 2800 females – one of the biggest in Australia.

Ed says the long-term future for beef in Australia is very bright and they are hoping for the cattle market to rally, especially 2025 through 2026 as the USA herd rebuilds.

The three upcoming sales include Drillham Queensland on August 3, Tamworth on August 8 and the Spring sale on September 7 at the home base in Cooma, NSW, will see 440 bulls for sale.

Hazeldean offers free delivery of sale bulls and all bulls are independently structurally assessed and semen tested prior to sale.

Mystic Angus

The Mystic Angus stud at Goorambat may be relatively new on the scene but it’s attracting attention with an emphasis on involving young family members and buying top quality stock.

The top-priced 818kg bull from this year’s Sydney Easter Show Parade Angus sale is the chief sire at the cattle stud at Goorambat.

Throwbridge Fireball T01 won the reserve junior champion at the show and was bought by the family for $17,000.

Peter Wilkinson says he was impressed by his structure, softness and overall performance.

“With this type of performance, producing commercially profitable bulls for our local area shouldn’t be too hard,” he says.

Peter says the stud’s aim is to produce high-quality seed stock to advance beef production into the future. His five children are involved in the Angus breeding including Tom, 17, James, 15, Lucy, 11 Edward, 4 and Archie, 2.

“We want to focus on the need for young people in agriculture,” he says.

The stud will be offering 40 bulls at its annual spring sale on August 11, featuring the first sons from three of their sires.

Mystic Angus, named after the views on the property, also has a commercial herd of 500 Friesian x Angus cows.

Tom Wilkinson says the business is well prepared for any El Niño rainfall shortages with properties in several areas and a big stock of silage.

Choice Angus Stud

Relocating to the Upper Horton district in northern NSW from Molong in 2020, has been a successful move for Choice Angus Stud.

The stud is run by business partners Rebecca and Tim Brazier, who redirected their focus on the genetics a decade ago. They invest in Canadian, New Zealand and Australian genetics to grow their commercial and stud herds.

“In our females we are looking for medium-framed cows with positive fats for fertility, good milk numbers and good 400-day weights. In our bulls it’s finding the balance between IMF and Carcase with strong 400-day weights all the while keeping good structure, feet and thickness,” Tim says.

Continuing good seasons have ensured the bulls are on track for the spring sale on August 25 this year, which will be conducted online following an open day on August 23.

“This year’s sale will feature an outstanding lineup of 70 registered yearling bulls with proven genetics from our female herd combined with the current elite sires of the Angus breed,” Rebecca says. “We use some of our yearling bulls in our own stud.”

Alongside the stud, they run 400 commercial trade cows which are then sold to local markets.

Long-term outlook

While 2023 is set to be a year of transition for the cattle market and industry with financial and rainfall fluctuations, the Australian Beef Sustainability Network reports that over the past 20 years, global consumption of meat has grown, with beef and veal increasing at an average annual rate of one per cent.

Australians are among the world’s largest consumers of beef, with per capita consumption in 2021 averaging 19.2kg, factoring for the majority of the recommended 23.6kg of red meat intake per year.

This domestic consumption represents the largest single market for the Australian beef industry which adds to overall confidence.

Statistics show that the Australian beef industry has reduced its net CO2e emissions by 64.1 per cent since 2005 while carbon sequestered in vegetation on red meat properties reached its highest recorded amount since 2015, sequestering 28.42 Mt CO2e.

The post A more confident herd appeared first on The Farmer Magazine.

This vibrant city that sits on the meandering Murray River dividing NSW and Victoria, Albury has long occupied this river crossing location on the traditional land of the Wiradjuri people, with sister city Wodonga within sight on the opposite, Victorian bank of the river.

Home to 57,000 people, Albury is surrounded by rich farming land and is known for its buoyant art scene, great outdoor adventures and innovative food and wine offerings.

According to the Albury District Historical Society records, Albury was first recognised as a port in 1856. Steamers including the Albury, Lady Augusta, Gundagai, Corowa and the Cumberoona plied the waters bringing goods, produce and people to the developing town. By the 19th century Albury was a market for wheat, wool and wine.

Today the mighty Murray remains the lifeblood of the city, although the more modern way to reach Albury is via the country’s busiest highway. Many people have tales and memories about an overnight stop on road trips between Sydney and Melbourne.

It’s a summertime ritual to float down the river and, no matter how much the temperatures climb, the water is always ‘fresh’ and clear, and often takes your breath away. Kayaking and canoeing are popular, with the elusive giant Murray cod drawing plenty of fisherfolk too.

Riverside

Popular Noreuil Park is home to the new $6.49-million Albury Riverside Precinct that includes a walking and cycling path, floating docks, pathways and a barbecue area.

Albury mayor, Cr Kylie King says the project has transformed the iconic Murray River and the heart of the CBD.

“Whether it be sitting by the river with a coffee, getting out for a walk or ride, attending a community event, or sightseeing along the Murray for the first time – it’s fabulous.”

Cr Kylie King, Albury mayor

The Albury Hume Weir, a 15-minute drive from the CBD, is another favourite spot for locals and visitors.

It took 17 years to build between 1919 to 1936, and holds more than six times the volume of Sydney Harbour. This massive aquatic wonderland is ideal for boating, paddleboarding, fishing and water-skiing; a walk over the dam wall offers up great opportunities for photos.

A short 10-minute drive west of Albury brings you to the Wonga Wetlands. This ecosystem of manmade lagoons and billabongs is unsurprisingly a birdwatcher’s paradise, with six bird hides and more than 155 identified species.

The Yindyamarra Sculpture Walk is another picturesque five-kilometre trail showcasing 11 significant contemporary works created by local Aboriginal artists including the Bogong Moth Migration and Maya fish trap sculptures, and carved totems telling traditional stories unique to the local mob.

Taking the top spot

Albury has now been named the 2023 Aussie Town of the Year by popular travel app Wotif, and it’s become a magnet for short getaways and weekend breaks. Glen Robinson, general manager of Albury Business Connect, which has 388 members, says business owners are optimistic after a tough time and are looking for new opportunities.

“It’s been a real boost being named number one destination spot in Australia. This city has so much going for it and, although it may take 12 months to pick up, I think it will and is already reflected in tourism growth,” he says.

“Albury is a great place for families, couples, retirees and singles – it’s also an easy place to live where you don’t have to worry about traffic. Housing is more affordable than the city, and there’s work available.”

Glen says Albury has a very supportive community, with everything needed by residents, such as excellent educational and medical facilities.

Over at 588 Dean Street, hospitality leaders and owners of the micro-hotel chain CIRCA, Ririn and Kevin Yaxley took on the challenges of renovating the city’s Art Deco Commonwealth Bank building from the basement to the ceiling in 2019. Along the way they discovered an original terrazzo staircase hidden under layers of carpet and linoleum.

“Taking an old building and bringing it up to today’s standards is tricky. It costs a lot of money because it is a change of purpose, but we had confidence it would work well,” Ririn says. The hotel offers three immaculately restored suites and studios with a contemporary feel including the Hart Suite, named after Australian artist Pro Hart; the Warhol Suite, a tribute to Pop Art superstar Andy Warhol; and the Diddley Studio after the American rock’n’roll guitarist Bo Diddley. There’s also a day spa and art gallery.

Art and soul

A quick wander up the main street leads to the eclectic Murray Art Museum Albury – known as MAMA – which showcases an exciting photography collection, as well as touring and local exhibitions. It’s located in the former Albury Town Hall, renovated in 2015. Acting director Michael Moran says the art museum is an incredible asset for Albury.

“There is very little like it in regional Australia, offering new and contemporary exhibitions and a place of education for families with a great children’s gallery and activities,” he says.

Upcoming exhibitions include the work of Newell Harry, an Australian-born artist of South African and Mauritian descent, from 28 July to 26 November this year.

In another show of confidence in the city and its arts culture, Albury art lover Jacinta Mirams opened her own private gallery, Art Partners Australia, in 2016.

Her exhibitions have included works by Terry Batt, Peter Caddy, Robert Klein-Boonschate and Lorraine Connelly-Northey.

The gallery, located at 488 David Street, holds regular workshops and stocks fine art supplies.

“It’s particularly rewarding to see regional artists showcase their work in a gallery with a city environment and to see the workshops being well supported,” Jacinta says.

“The gallery offers regular exhibitions that evoke emotions and challenge as well as intrigue and entertain.”

Albury is also set to get a new creative space, thanks to Council plans to renovate an old disused pumphouse near the Murray on the outskirts of Albury, which has been awarded a $2.9-million contract.

Over the years, the city has seen many circus performers graduate from the Flying Fruit Fly Circus, the Australian national youth circus. The Hothouse Theatre also presents thought-provoking original productions in the historic butter factory theatre on the Causeway between the twin cities.

Time to dine

The surrounding rich food bowl provides year-round fresh produce to hatted restaurants and the popular local farmer’s market, held every Saturday morning.

Throughout the city, there is plenty of choice for places to dine.

River Deck Cafe, located in a beautiful setting at Noreuil Park and surrounded by huge shade trees, has been taken over by new owners Tom and Emilly Cencic, who are excited about bringing great food to the people of Albury in such picturesque surrounds.

Bistro Selle, Canvas at MAMA art museum, Level One Restaurant and Wine Bar, and Yardbird, all champion excellent casual dining; Ebden & Olive tempts with meals and picnic additions and, next door, Nord Bakery makes delicious Scandi bread and pastries.

In a first for Albury, regenerative farmer Jake Wolki opened his 24/7 self-service retail butchery at Lavington. Customers can famously only become members after doing a free farm tour to learn about where the food comes from.

“We want customers to understand our values and our ethos and what we’re trying to achieve – it lets people buy into our mission,” says Jake.

As a thriving place to visit, live and work, Albury is no longer just a place to cross the river – it’s a place to linger.

Why Albury?

Glen Robinson, general manager of Albury Business Connect says it didn’t take him long to return to Albury a second time to make his home here.

“It’s an excellent place to live, with career opportunities and jobs available if you are looking for work,” he says.

“Albury is well serviced and it’s great to see the local TAFE is bringing back tourism training and courses. I can see why it was named the number on tourism destination in Australia.”

The post The city on the riverbank appeared first on The Farmer Magazine.

An agritourism venture was not on the cards for farmers Belinda and Jaime Munsie, who run beef and sheep on their northern NSW property Willunga, near Warialda. But the 2018 drought changed all that.

Jaime, who is a third-generation farmer, watched his family livelihood collapse as they were forced to destock on their 3,642 hectare property. Like so many others, they felt despondent and unsure of their future during what was described as the driest conditions in 100 years.

Their daughter, Kate Boshammer and her husband Nick, have an Angus stud at Chinchilla in Queensland. Kate says selling all the stock greatly affected her whole family including her brothers, who all work on the farm.

Belinda knew they had to find something that was not solely dependent on the weather to generate income in order to safeguard the future of their family operation for generations to come.

Agritourism inspiration

On a trip to the US in 2016, Belinda and Jaime noticed lots of Airbnbs and on-farm accommodation, which later inspired them to research what they could do on their property to boost farm income.

Belinda says they saw many ranches being utilised for tourism, which brought additional economic benefit to the farming operation, while also attracting tourists to different regional areas. So, they thought, why not give it a go?

“Also, during our travels throughout Canada and Alaska, we were surrounded by tourists, who had never travelled outside metropolitan areas and were seeing wildlife for the first time,” she says.

“This was a foreign concept for Jaime and myself, who have wildlife on our doorstep every day. We then realised the great potential for more tourism opportunities in Australia, particularly on farming properties.”

Belinda considered all different types of accommodation and wanted a distinctive style that was easy to construct, financially viable and offered a unique experience for visiting guests.

“We wanted accommodation that gave city residents an opportunity to visit the real Australian outback, not just the hinterland of coastal towns or the scenic rim of major cities. It was the perfect time for mum to put her idea into action to help deal with the extreme drought conditions being experienced throughout Australia,” Kate says.

Belinda discovered a geodesic dome structure while researching the market and noted that dome structures were becoming popular around the globe and being used in various climates.

She settled on the geodesic dome structure, covered with a fire-rated thick PVC cover. This structure is rated as being the strongest framed structure known to mankind, which has proven its worth by standing up to all the elements the harsh Australian climate has thrown at it. From this, their business Faraway Domes was born in 2018.

“Guests literally have 3,642 hectares to themselves while watching native birds flying overhead and cattle, sheep, goats and kangaroos grazing below.”

KATE BOSHAMMER, CEO Faraway Domes

A family affair

The property is located in the North West Slopes and Plains region about 600km north west of Sydney and 30 minutes from the small town of Warialda. Since the drought, the land has regenerated and there’s lots of green bushland surrounding the two domes.

“Enormous efforts have been made to reduce the dome’s impact on the environment including the establishment of the eco-friendly wastewater system and off-the-grid power supply,” says Kate, who is the CEO of the enterprise.

“Now Faraway Domes is a thriving business. On top of the farming operations, which are in full swing again, everyone is keeping very busy,” she says.

“For us it is all about first-class comfort with minimal carbon footprint in a truly unique and private environment.”

Belinda adds that although the drought conditions took a toll, the dome project – which involved a lot of red tape initially and took a year to gain approval – brought their family together at one of the toughest times in the history of the property.

“It’s also provided a good distraction from the dry conditions and gave everyone hope for the future with lots of work,” Belinda added.

It is very much a family-run business, according to Kate.

“My father and brothers Will and Sam built the deck and erected the domes. The biggest hurdle was all the red tape that my mother had to deal with in the construction phase,” she says.

“Our entire family all played a part in producing our first dome with one sister-in-law being an interior designer and stylist; another sister-in-law is a journalist and my background is marketing and PR, so it really has been a big family effort.”

A dome away from home
Three years later, after receiving a swathe of tourism awards and finding the geodesic accommodation consistently booked, the Munsies added a second giant dome.

The domes sit 140 metres apart and out of sight of each other for ultimate privacy. Both domes have sweeping views of rolling hills and grazing livestock, and each have their own private driveway.

“Guests literally have 3,642 hectares to themselves while watching native birds flying overhead and cattle, sheep, goats and kangaroos grazing below,” Kate says.

“We have such a beautiful region and we’re really excited to showcase this to visitors interested in escaping to the country and connecting with nature. We hope to lure guests from all over Australia and around the globe to experience a uniqueness second
to none.

“The district has so much to offer, and we are confident a visit to Faraway Domes will leave an indelible mark on anyone who stays.”

The self-contained domes each sit on a four-metre-high deck, accommodate two guests and feature a king-size bed, open-plan living and kitchen area, a private bathroom and a private outdoor bath and plunge pool that overlooks the spectacular outback views. The additional dome is perfect for couples visiting with friends, with the option of renting out both domes at the same time.

“The result is unlike anything the region has seen before,” Kate adds.

A slew of awards
The award-winning retreat has been dubbed ‘one of Australia’s most unique experiences’ with capacity rates currently at an all-time high from travellers wanting to explore regional Australia in style.

The family have been well rewarded for their hard work and foresight, taking out gold for the Best New Tourism Business at the NSW Tourism Awards in 2019, nine months after they opened.

Judges acknowledged the Munsie family’s commitment to creating an experience for all visitors to reconnect with regional Australia.

“We felt so honoured to be recognised with this prestigious award so early in our journey. It’s such a credit to the hard work my family has dedicated to the project,” Kate says.

Belinda says it was an exciting time to expand Faraway Domes with so much to offer to those looking for a private retreat as their next getaway.

“It’s been so rewarding to see how many people want to travel to outback Australia and experience what we have here,” Belinda said.

“We’ve had guests stay from all over Australia and around the globe including Sydney, Brisbane, Melbourne and Canberra as well as Canada, the UK, China, the US and Switzerland.”

Kate says as a business venture it has worked better than they ever expected and sits well with their agricultural pursuits. It has been an ideal add-on.

“It’s been a great transition and although the business venture wasn’t in anyone plans, it has opened our eyes up to how many people want to experience the bush,” she says.

Jaime adds: “We are just farmers, and had no idea we were capable of doing this to add more income to the farm. It has been extraordinarily rewarding for all.”

Read more on agritourism opportunitities here.

The post Agritourism domes of hope and happiness appeared first on The Farmer Magazine.

It’s a lifestyle that Dave, a third-generation apple grower, and partner Mel Dickson want to replicate for their sons, Jack, six and Sam, two.

They have returned to the NSW Snowy Valleys town of Batlow which has a population of about 1,700 and brought their successful cider business with them.

Dave is passionate about restoring and renewing the apple industry in the Batlow area which is still recovering from the devastating 2020 bushfires that wiped out many orchards and farmland.

According to Dave, the community has been gradually finding its feet again and is optimistic about the future.

He is determined that the local apple and orchard industry will bounce back bigger and better than ever, and Batlow will be again known as a tourist and ‘foodie’ destination.

“I grew up in the family orchards, in this town and these mountains, so it was an easy decision to come home to this community – I believe in my apples and I believe in Batlow.”

Dave Purcell, The Apple Thief cider founder.

He hopes that by bringing The Apple Thief business to Batlow, other businesses will be encouraged to invest in the Snowy Valleys region and in turn accelerate tourism in the area, increasing the demand for accommodation, dining and local produce.

After a decade of living in the Southern Highlands and commuting to Batlow to craft the next batch of The Apple Thief cider, the couple have taken over the former Wilgro Orchards on Batlow Road, where the next chapter in The Apple Thief story is taking shape.

There are big plans underway for a new The Apple Thief Cider House cafe, bar and immersive orchard experience to open in October 2023.

“The new cidery means that the in-demand line up of varietal ciders produced by The Apple Thief can be crushed, brewed, bottled and distributed in house,” says Dave.

“We are still a boutique producer, but this means we’ll be creating and supporting local jobs for local people – it’s what’s needed here as we regrow.”

The Apple Thief Cidery and Cider House project has been funded under the Bushfire Local Economic Recovery Fund, co-funded by the Australian and NSW Governments.

Dave and Mel have opened a temporary Cider House in the old Wilgro farm shop on their 40-hectare property, that includes 10 hectares of apple trees.

“Our little shop celebrates all things cider, but we’ll also be doing lots with Batlow’s famous fruit and other local and regional produce as well as offering light meals, great coffee and cakes,” says Mel.

The rustic store also offers tastings and sales of The Apple Thief ciders, along with a growing selection of locally produced, jams, honey, fruit and gifts. It is open from Thursday through to Sunday, from 8am to 4pm.

The range of bottled and varietal ciders, including Pink Lady, Granny Smith, Braeburn Gala and William Pear as well as non-alcoholic Pink Lady Cider can be ordered online or from the Cider House.

It seemed a natural progression for Dave to immerse himself in the apple industry and he was a worthy recipient of the Young Industry Leader by Horticulture NSW award which involved travelling to Denmark and Holland to research the industry.

“I was very interested to see what was going on and I learnt a lot from my experiences. I was disheartened by the quality of cider back home and sick of watching waste fruit lying around or drying on the tree.”

Dave Purcell.

“It was often cheaper to leave fruit on the trees rather than sending it for processing and there was always a lot of wind damage.

“I wanted to find ways to value add to the orchard and produce excellent cider, so on my return I started making trial batches in the Southern Highlands as a hobby which grew and developed into the brand The Apple Thief.”

Dave says the name and branding was inspired by all fruit growers’ experience that the finest fruit often sits right at the top of the tree where it ripens to perfection in the sun.

“It also means the local apple thieves – birds – can spot it from miles around, so in honour of these birds, who love our fruit as much as we do we adopted a cheeky, thieving bird as our mascot. Fortunately, there’s always enough fruit to share and to create our award-winning ciders,” Dave says.

“People seem to like the story behind The Apple Thief Cider and it’s pretty catchy branding.”

It has also prompted some great marketing lines such as “so good it’s criminal; steal a taste; no ordinary line-up and lift one at the bar.”

Dave says he owes a lot to his parents Louise and Lloyd Purcell, who farmed cattle and sheep and planted an orchard of stone fruits and apple trees and his late grandfather, who taught him so much about the apple industry.

In the early days, he used fruit from his family’s own orchards but as the demand increased, he purchased produce from friends and family, supporting local growers throughout the Batlow region.

The move back to Batlow has also consolidated everything in one place for the business, while previously it was shipped to three different sites including Melbourne and Geelong for bottling and canning.

“We used to pay so much in freight as we weren’t centralised and this move means the fruit comes straight off the tree into production, reducing the carbon footprint and waste product,” he says.

The Apple Thief Cider has won lots of awards including the Silver Medal for Branding at the World Cider Awards and several top awards at the Royal Easter Show in Sydney.

“Cider is going through a boom time and is in high demand and the non-alcoholic Pink Lady cider has a big following too.”

Dave Purcell.

“The cocktail and mocktail trends have seen the no-alcohol cider warmly welcomed by mixologists and bar owners.”

These days it’s not only red delicious apples grown in the Batlow region but new varieties and Dave is looking forward to experimenting with cider production.

Apples have been a key part of Batlow’s economy and history for more than 120 years. With an elevation of around 800 metres above sea level, deep rich soils and generally consistent rainfall, the sub-alpine location and climate provides a sweet spot for growing the tastiest and juiciest apples around, according to Dave.

Hot days and cold nights produce crisp apples perfect for premium juice and cider and that’s what Dave believes sets his cider apart from other brands.

Always optimistic, Dave says exciting times are ahead and he can’t wait for the new cidery to open. “I’m on the hunt for old and rare apples that could be great for cider as well as the apples, there’s so much other good produce around the area, so who knows what we’ll be dreaming up,” says Dave.

But he always follows one rule when it comes to making his cider – don’t mess with it too much. It’s paid off.

If this story on The Apple Thief Cider was of interest to you, you might like to read our feature on the behind the scenes in our apple industry.

The post The Apple Thief is on the run appeared first on The Farmer Magazine.

The dedication is hereditary – Archie’s son, Bruce, now 83, rarely misses a day in his buggy checking the black angus cattle, and even Covid-19 didn’t slow him down.

Bruce, who was involved in local government for 50 years, knows the family business is in good hands with his son, Robert and grandsons, James and Jack, so he can now enjoy his other passion: horses. Bruce has a thoroughbred racing stable at the family property Oakfield Park in Salt Ash (near Port Stephens) and his horses have had some impressive wins over the years.

Learning from past generations

Robert Mackenzie, who lives at Oakfield Park, says his biggest dream was seeing sons, James and Jack return to the family business and he hopes his daughter Danielle, a hairdresser, will also return one day. 

“It’s why I’ve poured so much of myself into our ventures,” he says. “It motivated me to continually add facets to the business so that it would always be exciting to James and Jack, and motivate us to keep growing and provide for all of our families. It’s very satisfying to see the next generation involved.”

Being an only child can be lonely for some, but Robert grew up busy on the farm with mates around him who are still close friends.

“I have fond memories of growing up on our property and feeling free in the wide-open spaces, playing cops and robbers with my mates and home rodeos in the paddocks for a bit of fun,” he recalls.

“Also, there was always the fun in finding new ways to make a buck. Whether it was buying a hundred chooks so I could sell the eggs, or buying a couple of dairy cows so I could milk them and sell the milk – I used to sell it for 50 cents a litre – it was exciting.

“Although I once planted a 100-metre-long row of zucchinis it was horrific,” he says. “Have you ever seen how quick a zucchini grows? I couldn’t pick them fast enough.”

Robert is involved in every aspect of the business and he has always felt a responsibility to his forebears and is grateful for their effort and hard work. He admits there are challenges at times, but says it’s always important for each generation to understand the others and to appreciate their input.

“My grandfather and father built a perfect foundation and instilled the work ethic that I needed to be able to grow the business to where it is today.”

Robert Mackenzie.

“It’s a very complex business with so many moving parts. I am heavily involved in the day-to-day activities across the eight properties of 6474 hectares, running 4500 commercial Angus cows.”

As well as developing a successful Angus stud, the family has a large pasture improvement program. “We are very passionate about presentation, sustainable farming, best farming practices for animal welfare and we are focused on becoming carbon neutral,” Robert explains. “The biggest challenge for me is not having enough hours in the day.”

Robert says that more than ever before, people are looking for a quality product that comes with a great story. “The people who can deliver that are reaping the rewards,” he says.

“What also helps Australian farmers to succeed is that our product is renowned around the world for being fresh, green, clean and now sustainable. This puts us ahead of the rest.”

Robert Mackenzie.

Back to the family farm

Robert’s eldest son, James says he always knew he would return to the family business but was just unsure of the timing.

“Due to the fact university was reasonably flexible, I was able to continue working for the family business on some weekends and university holidays so the transition from university to working back in the family was relatively easy as I was always involved to some extent,” he says.

James lives on one of the family properties in Williamtown Flats, and he says his role includes the development of various projects.

“I have a great team I am able to work with to complete a wide variety of tasks, from farm irrigation installations to road building, dam cleaning, cattle yard building, fencing, machine manufacturing and there’s a large number of day-to-day jobs which vary significantly,” he says.

“There are many highs and lows of working in any business, but I think the highs of working with the family is the ability we have to make decisions in a timely manner. We’re able to work as a team to analyse what we want to achieve and make changes or decisions quickly.”

James Mackenzie.

“The lows at times can be a result of not seeing eye to eye on something, but I believe this is no different to any other workplace.”

James is extremely proud of his farming heritage.

“I think it’s interesting to think that our ancestors decided to settle here in Port Stephens. Out of all the regions to choose from in Australia, I’m glad they chose this area,” he says. “I think it’s great to know we are involved in something that has been important for so many generations continually adapting to changes in farming practices and technology.

“I’m proud to work in a family environment knowing that our ancestors worked in the same area with the same goals, but just on a smaller scale to what we are achieving now. I hope that I can continue to be proud of the next generation and beyond to see where the family can be when I am Bruce’s age.”

Raised on the family’s Salt Ash property, with holidays and weekends spent on another farm at Gloucester, James loved his farm experiences doing everything from cattle work to fencing, concreting and welding.

“I wasn’t confined to a backyard like some of my school mates were. I believe this helped me forge the skills I have today and helped me to be more independent in things I try to achieve.”

James Mackenzie.

James attended Armidale University before returning to the family business and still enjoys doing different things to broaden his skills.

“Throughout the labour shortage of Covid-19 and lockdowns I took some time away from the family farm to help farmers with harvest,” he says. “For this I was driving trucks, tractors and harvesters as well as welding and fixing machines where it was needed.”

Brothers in arms

Robert’s youngest son Jack lives with his fiancée Alex and their 4-month-old son Harry, in Williamtown.

“My role in the business is difficult to define. Our management structure is quite unique, so my role is quite hands-on whilst still overseeing multiple aspects of the operation,” he says.

“I like the variety of the work and no two consecutive days are the same. I love the fact that I get to see Alex and Harry throughout the day, and being able to involve them in my work life is something we all enjoy.”

Like his brother James, Jack always knew he would be involved the family business to some degree, but didn’t realise the potential for growth in the business, and he wasn’t sure if it would be a lifelong career for him.

So he did an apprenticeship at Diesel Pro as a diesel mechanic, and also gained his commercial helicopter license at Townsville Helicopters which he may use in future developments within the family business.

Recalling his childhood, Jack says growing up on the land laid different foundations to learn and grow from a very young age.

“It gave us the opportunity to spend lots of time with our parents and grandparents and I always loved riding the quads and motorbikes and building things,” he says. “I still have toys I built with dad that Harry will play with one day.”

Jack says he’s excited about carrying on the family business and believes that what sets them apart is aspiring to be industry leaders in not only cattle operations, but agriculture.

“We are always developing and evolving, and we have a team that loves what they do and see how much their role in the company is valued,” he says. “Our business is extremely focused on creating good relationships within the local community, with our neighbours and within our team. Without this our business wouldn’t exist and we are extremely grateful for everyone being on the journey with us.”   

Looking at the family and the business, Jack considers Macka’s to be unique.

“Seeing where my grandfather has come from to building what we have today is inspiring,” he says. “The challenges and sacrifice he made to better the life for his family is something I’ll never take for granted. I’ll forever pass down the story of hard work and sacrifice to the following generations,” he says.

Jack finds the hardest thing about working with family is dividing work and family time.

“Being able to switch off from work and enjoy each other’s company without the discussion of work always being the hot topic isn’t always easy,” he says.

He hopes one day little Harry may also join the family business, but that’s a long way off.

“I would like him to, but I wouldn’t pressure my children into doing something they didn’t want to do, so time will tell. But I’m hopeful he will grow up loving it like I did,” he says.

If you enjoyed this feature, you might like our story on the farmers of Lord Howe Island.

The post Meat from Macka’s – a father & sons team appeared first on The Farmer Magazine.