Horticulture

Daniel Metcalfe, Beverley Park Golf Course

An apprenticeship with a bowling club in 1996 began what has become a 30-year career in greenkeeping for Daniel Metcalfe, who is now head greenkeeper/groundsman at Beverley Park Golf Course. “Do I wake up every day and think of anything other than coming to work? Nah! I love my job; I love coming to work every day. I’ve got a great bunch of guys [working with me] and that’s the most enjoyable part about coming here every day,” he beams.

The Hills Hedge Man – The Hills District NSW

“The start of the business for me was just having a love for the outdoors and a love for gardens, and wanting to see gardens reach their full potential. It goes hand in hand: one is looking after the gardens and doing all that, but also building relationships with the people to ensure we keep coming back to service the garden.” “During the summer rush when everything goes into full bloom, everyone wants their place looking good for Christmas, and

Bruce Tyrrell, AM – Tyrrell’s Wines, Hunter Valley NSW

“The care of the vineyard soils is perhaps the most important task as it affects the quality and flavour of the fruit. In the Hunter Valley, soils change quite rapidly and so the management of each piece of vineyard can be quite different. This includes the amount of crop to maintain the colour and flavour ratio that makes the style of wine you require from each block.” “As each season is different there will need to be adjustments as the year

Alastair – Baraja Station, Riverina NSW

“Our business is broadacre cropping and at the moment we’ve got 94 hectares of corn in which we hope to harvest next week; it’s feed corn, not for human consumption. And in the meantime we’re sowing our canola, which is mostly in, and when that’s done we’ll be sowing barley and wheat, and when that’s finished we’ll be busy spreading urea and feeding those crops, keeping them free of weeds, and that’ll take us right through to August.” “A dryland,

Michael
The Natural Butcher

“We’ve worked over the years to basically cover every aspect of food service. So from Craig’s farm, where he grows his own Black Angus grass-fed [beef] to our retail stores, and even our kitchen in Bondi, we’ve covered every part of the market so we can give our consumers the best possible product with full traceability.”

www.craigcookthenaturalbutcher.com.au

Marilyn
T&R Gourmet Butchery

“I come here for the food first, conversation second. I love my food! I love good quality produce. I love cooking,
I love eating and I love entertaining. If I’m looking a protein, I look at fabulous quality meat or poultry, then I go into seafood, and then I look at produce around that; whether it’s vegetables or salads, or whatever is in season. And I shop around: it’s always quality over quantity. I’ve just picked up some marinated chicken breasts from David [at T&R], and tonight I’ll just bake them and do some fabulous vegetables and some wild rice with it. Very simple, very easy, and a glass of rosé or two.”