MBL News July / August 2015 SA’S OLDEST CO-OPERATIVE CELEBRATES 110 YEARS in 2015 John’S Soaring!

MBL news July / August 2015 SA’S OLDEST CO-OPERATIVE CELEBRATES 110 YEARS IN 2015 John’s soaring!

You CAN soar with the eagles when you work with turkeys! Yet 25 years ago, sceptics slammed John’s “crazy” idea to start turkey farming, saying it wouldn’t get off the ground. John Watson’s Pooginagoric turkey business is flourishing, with increasing demand leading to double-digit growth. The story of John’s dogged triumph begins on page 6. key points - Butchers form a buying group, Forward, ho! liaising with selected farmers Planning evolves for visionary butcher-farmer alliance - Farmers supply carcasses to an A detailed discussion paper is being MBL News (online at www.mblsa.com.au) abattoir for MSA grading prepared to accelerate plans for a visionary alliance between retail butchers and The plan aims to wrest back some control - Carcass details including weight, farmers to counter escalating beef prices. of the supply chain to the benefit of partici- rib fat and colour are posted online pating butchers and farmers. The paper, to be finalised after input from - Butchers bid for individual butchers and farmers, will be the founda- Central would be online carcass auctions, carcasses in 12-hour overnight tion for talks with the State Government running 12 hours overnight and based on auctions and varied stakeholders, including MLA and overseas models. abattoirs. - Beef is delivered from the abattoir Participating butchers would access quality to successful butchers next day Farmers in the South-East have formed a beef at fair prices, working with farmers to steering committee which has begun broad get the grade they want and being able to people are saying it’s a great idea and now discussions with AMIC’s SA Retail Council tell the full “story” of the meat to increas- it’s time to get going,” Trevor says. chairman, Trevor Hill. ingly inquisitive customers. “We need to talk further with butchers and And plans are being discussed for a meeting Farmers, now being price squeezed by farmers who want to participate and of interested butchers, and possibly later supermarkets, would get fair prices for contribute, so a discussion paper can be meetings between butchers and farmers. superior quality as specified by butchers, prepared for the government and other and have no stock agent fees. possible stakeholders. Trevor and Richard Gunner are architects of the plan, which was revealed in the last “The response has been positive. Lots of Continued page 4 Beef hits $6kg, high prices are here to stay – page 4

talks with the government money for a three month trial… a mechanism to run the opera- through PIRSA, which makes tion and it will be up to butchers regular grants to the food indus- “Austral, which owns Strathal- and farmers to contribute to it, “But while things are moving, try including a recent round byn abattoir, may consider possibly through an annual fee. there needs to be a lot of totalling $500,000. putting in money and facilities if research and negotiations over they see the scheme being good “Maybe it might cost butchers how it all operates and how it’s “Another possibility is MLA on for them. $20 for each auction bid, or funded. maybe we could have Founda- tion Members who tip in “The system would start on a $10,000 which entitles them to small scale and would grow on-going benefits. according to demand. “It must be run as a business, “If it eventuates, it may not be not an industry-funded scheme, for another two or even five so it’s only for people who are years. There is much to be willing to put their hands in their considered and worked pockets to get the rewards.” through, but it’s well worth doing.” Trevor and Richard say butchers and farmers could initially meet Richard Gunner says, “I’ve had in a “Speed Dating” format. quite a few calls from interested people after the story (in MBL “We could get butchers on one News) and not everyone sees side of the table and farmers on the idea in the same way. the other and they talk, finding out about each other and “The conversations I’ve had moving around looking for involved different points of view matches,” Trevor says. - some people raised issues I hadn’t considered. “It’s about supply and demand issues, finding good matches “A discussion paper is the best between farmers and local starting point. Then all views butchers, and securing long and ideas can be put on the term relationships.” table and we can take it from there.” After a preliminary meeting in Adelaide in mid-July, Trevor will Trevor says securing funding of soon go to the South-East to the system, including adminis- talk with a steering committee tration and mechanisms for representing a group of inter- online auctions, will be an issue. ested farmers.

“It’s a great idea, but who’s two fronts – through its MSA “Another possibility is local He says, “This whole idea going to fund it and who’s going unit which wants to grow MSA, government funding, but these revolves around supply and to administer it?” he says. and through its agribusiness ideas all need exploring by demand, and it may fall over, unit,” Trevor says. butchers and farmers. but at the end of the day it’s He says the discussion paper conversation to make the indus- will form the basis for funding “MLA might say it will put up the “Funding help aside, we’d need try better.” A detailed discussion paper is being MBL News (online at www.mblsa.com.au) prepared to accelerate plans for a visionary alliance between retail butchers and The plan aims to wrest back some control farmers to counter escalating beef prices. of the supply chain to the benefit of participating butchers and farmers. The paper, to be finalised after input from butchers and farmers, will be the founda- Central would be online carcass auctions, tion for talks with the State Government running 12 hours overnight and based on and varied stakeholders, including MLA and overseas models. abattoirs. Participating butchers would access quality Farmers in the South-East have formed a beef at fair prices, working with farmers to steering committee which has begun broad get the grade they want and being able to people are saying it’s a great idea and now discussions with AMIC’s SA Retail Council tell the full “story” of the meat to increas- it’s time to get going,” Trevor says. chairman, Trevor Hill. ingly inquisitive customers. “We need to talk further with butchers and And plans are being discussed for a meeting Farmers, now being price squeezed by farmers who want to participate and of interested butchers, and possibly later supermarkets, would get fair prices for contribute, so a discussion paper can be meetings between butchers and farmers. superior quality as specified by butchers, prepared for the government and other and have no stock agent fees. possible stakeholders. Trevor and Richard Gunner are architects of the plan, which was revealed in the last “The response has been positive. Lots of

MBL’s contact details Showroom, warehouse, oﬃces: Orders ph: (08) 8417 6000 Admin ph: (08) 8417 6002 203-215 Hanson Rd, Athol Park SA 5012 Orders fax: (08) 8417 6001 Admin fax: (08) 8417 6003 PO Box 46 Mansﬁeld Park SA 5012 [email protected] www.mblsa.com.au Butchers rush MBL machinery MBL’s machinery department has had one of its busiest trading periods, sparked by the $20,000 tax break on new equipment.

The new tax break came into demand was amazing,” says effect on Federal Budget night MBL Machinery Manager Chris on May 12 – seven weeks Mountford. before the end of the 2014-15 financial year. “As but one example, we sold all nine Henkelman benchtop Many butchers, bakers and vacuum machines we had here others moved quickly to gain at MBL and we took orders for the tax benefit for 2014-15. The more… tax break will continue until June 30, 2017. “The good news is the tax concession will continue, and Small business operators can we’ll be going out of our way to claim immediate tax deductions continue offering great deals.” for every business related purchase of up to $20,000. MBL’s generous interest-free Gary Cimarosti with his new $65,000 sausage machine. payment terms for approved Any number of purchases for Members can make it easy to under $20,000 each can be upgrade equipment to improve made, and each can be instantly and increase production while Gary’s dream machine written off. saving time. When a butcher of 45 years’ experience describes his new sausage machine as “fantastic”, take it as gospel. “We were rushed off our feet Chris says providing quality until the end of June – the service is a priority. Gary Cimarosti, pictured, of Cimarosti Brothers’ Colonel Light Meat and Smallgoods, recently purchased a $65,000 Handtmann VF608 “I aim to treat people as I would Vac Filler and Linker on an MBL payment plan. like to be treated, and this means doing everything to Publisher Standing 1.6 metres and weighing 600kg, it makes a breeze of ensure we maintain a high level Combined Industries Pty Ltd sausage making. ABN: 45 007 562 932 of service,” he says. Gary says, “It’s fantastic – I went to see one of these machines at Editor Chris, who took over as MBL Bruce’s Meat and I was very impressed. Peter Morgan Machinery Manager late last (08) 8251 2838 year, has visited interstate “When I got back here, I told the boys, ‘I’m buying a big new sausage manufacturers and suppliers to Advertising machine’ – from MBL, of course.” David Curtis introduce himself and “talk (08) 8417 6013 turkey”. With the old sausage machine, an apprentice could load it with 27kg of meat and then call Gary for the next step. Printer He has visited vacuum machine Watermark Printers and Stationers and vacuum fillers supplier (08) 8333 3100 “Sam now loads 100kg at a time into the new machine before he Multi Vac in Melbourne, and calls me to come and fill it out, ” Gary says. Disclaimer will visit machinery manufactur- This publication is distributed on the ers Thompson in Queensland “The automatic linking also saves us time; everything comes out at understamding that the publisher and Hall in Sydney. and/or its officers and contributors the same size and weight; and the automatic counter saves us

are not responsible for the results of having to count.” any actions taken on the basis of “When it comes to manufactur- information in this publication. The ers and suppliers, I’m like a Gary says he has been buying equipment from MBL for years, bene- publisher expressly disclaims all and bulldozer – I’ll push and push to ﬁting from easier repayment options – “and the annual rebate, too.” any liability to any person in respect get the best deal to pass on,” of anything and of the consequences Chris says. of anything done or omitted to be “I’m always happy to deal with MBL,” he says. done by any such person in reliance, whether whole or partial, upon the “I ask lots of questions. Nothing For all machinery inquiries, call Chris Mountford or whole or any part of this publication. ventured, nothing gained.” Shane Reynolds at MBL on (08) 8417 6002 2 www.mblsa.com.au MBL News July - August 2015

MBL’s machinery department has had one of its busiest trading periods, sparked by the $20,000 tax break on new equipment.

“We were rushed oﬀ our feet Chris says providing quality until the end of June – the service is a priority.

“I aim to treat people as I would like to be treated, and this means doing everything to ensure we maintain a high level of service,” he says.

Chris, who took over as MBL Machinery Manager late last year, has visited interstate manufacturers and suppliers to introduce himself and “talk turkey”.

He has visited vacuum machine and vacuum ﬁllers supplier Multi Vac in Melbourne, and will visit machinery manufacturers Thompson in Queensland and Hall in Sydney.

“When it comes to manufacturers and suppliers, I’m like a bulldozer – I’ll push and push to get the best deal to pass on,” Chris says.

“I ask lots of questions. Nothing ventured, nothing gained.”

Holco’s $5 million Darwin expansion With the expansion of its Darwin opera- age further growth and help us lift the “By broadening our footprint, we’re also tions, Holco will become the Northern standards of meat supply across the entire positioning ourselves to target export Territory’s largest dedicated meat supplier. industry.” markets,” he says.

Construction has begun on a $5 million Civil works have begun on the new site, “There’s a burgeoning middle class market state-of-the-art cold storage and distribu- with construction expected to be complet- overseas, particularly in South East Asia, tion centre to increase Holco’s delivery ed by this December. that’s driving demand for high quality, capacity, give customers better access to affordable meat products. products and diversify the product range. Mike says the expanded Darwin processing facility could also serve as a platform for “While our first priority is the local NT Cold storage capacity will increase by 400% further growth opportunities in the future. market, we plan to build stronger relation- to 500 tonnes. ships with key trading partners in the coming years.” Managing Director Mike Rankin says the new facility will help better serve Holco’s Mike says Northern Territory operations growing customer base. have made “a solid contribution” to Holco’s overall business growth. It will support the delivery of fresh beef, chicken, lamb, pork, seafood, kangaroo and The company currently employs 18 staff in crocodile to mining sites, healthcare organ- the Northern Territory, out of a total work- isations, restaurants and supermarkets force of 370. Based in Adelaide, Holco also across the Northern Territory. has operations in Brisbane and Coffs Harbour. “Holco has maintained a strong presence in the Northern Territory and has served the It has grown its annual turnover to around region for more than 20 years,” Mike says. $200 million, up from $120 million five years ago. “Heath Wilson, our Food Service General Manager in the NT, has worked tirelessly to Starting with a one-man butcher’s shop at build strong relationships with our custom- Dulwich in Adelaide’s east, Mike began a ers and drive further growth. company that acquired Holco in 1995.

“Our Darwin operation, at Winnellie, has In 2012, T & R Pastoral - now Thomas Foods grown over the years and has become an International - acquired a 50% share of invaluable part of our business today. Holco, formalising an association spanning Mike Rankin… sees Darwin as a more than 30 years between the two SA “Expanding our current facility will encour- springboard into Asian markets. family companies. www.mblsa.com.au MBL News July - August 2015 3

With the expansion of its Darwin opera- age further growth and help us lift the “By broadening our footprint, we’re also tions, Holco will become the Northern standards of meat supply across the entire positioning ourselves to target export Territory’s largest dedicated meat supplier. industry.” markets,” he says.

“Our Darwin operation, at Winnellie, has In 2012, T & R Pastoral - now Thomas Foods grown over the years and has become an International - acquired a 50% share of invaluable part of our business today. Holco, formalising an association spanning more than 30 years between the two SA “Expanding our current facility will encour- family companies.

Record-high beef prices, which have risen by almost 50% this year to hit $6kg, are here to stay, says Trevor Hill. Trevor, who owns Adelaide’s three Bruce’s High prices to stay Meat shops, says the price rose by about 25% over the months of May and June out to larger weights, which then makes it "In the next six months, producers will be alone. even more expensive to buy in, so it's a looking at their herd numbers and, with all double whammy,” he says. the selling oﬀ at the moment, they won't “I believe prices will never return to the have many stock to produce with. level they were earlier this year,” he says. “So consumers who might have paid $8 for a piece of porterhouse a few months ago “So they will hang on to that production “Consumers are already pulling back from are looking at the $10 to $12 mark.” stock, which will further inﬂate the price.” buying as much beef; they’re buying more chicken and pork. Demand for lamb, being Trevor says he could not see beef prices As reported previously in MBL News, the higher priced, is unchanged.” coming down until the Australian dollar spectre of continuing high beef and lamb improves. prices is driving fresh creativity from butch- Trevor says the higher prices were challeng- ers. ing butchers. “I believe these beef prices will last for about two years and until then, butchers Options include longer ageing of cheaper “Farmers are getting such a good price per will sell a lot more of the other proteins,” he beef, stepping up value adding, and shifting kilogram that they're growing their cattle says. focus to better promote chicken and pork.

talks with the government money for a three month trial… a mechanism to run the opera- FROM PAGE 1 through PIRSA, which makes tion and it will be up to butchers regular grants to the food indus- “Austral, which owns Strathal- and farmers to contribute to it, “But while things are moving, try including a recent round byn abattoir, may consider possibly through an annual fee. there needs to be a lot of totalling $500,000. putting in money and facilities if research and negotiations over they see the scheme being good “Maybe it might cost butchers how it all operates and how it’s “Another possibility is MLA on for them. $20 for each auction bid, or funded. maybe we could have Founda- tion Members who tip in “The system would start on a $10,000 which entitles them to small scale and would grow on-going benefits. according to demand. “It must be run as a business, “If it eventuates, it may not be not an industry-funded scheme, for another two or even five so it’s only for people who are years. There is much to be willing to put their hands in their considered and worked pockets to get the rewards.” through, but it’s well worth doing.” Trevor and Richard say butchers and farmers could initially meet Richard Gunner says, “I’ve had in a “Speed Dating” format. quite a few calls from interested people after the story (in MBL “We could get butchers on one News) and not everyone sees side of the table and farmers on the idea in the same way. the other and they talk, finding out about each other and “The conversations I’ve had moving around looking for involved different points of view matches,” Trevor says. - some people raised issues I hadn’t considered. “It’s about supply and demand issues, finding good matches “A discussion paper is the best between farmers and local starting point. Then all views butchers, and securing long and ideas can be put on the term relationships.” table and we can take it from there.” After a preliminary meeting in Adelaide in mid-July, Trevor will Trevor says securing funding of soon go to the South-East to the system, including adminis- talk with a steering committee tration and mechanisms for representing a group of inter- online auctions, will be an issue. Trevor Hill… “lots of people are saying it’s a great idea.” ested farmers.

“It’s a great idea, but who’s two fronts – through its MSA “Another possibility is local He says, “This whole idea going to fund it and who’s going unit which wants to grow MSA, government funding, but these revolves around supply and to administer it?” he says. and through its agribusiness ideas all need exploring by demand, and it may fall over, unit,” Trevor says. butchers and farmers. but at the end of the day it’s He says the discussion paper conversation to make the indus- will form the basis for funding “MLA might say it will put up the “Funding help aside, we’d need try better.” 4 www.mblsa.com.au MBL News July - August 2015 A detailed discussion paper is being MBL News (online at www.mblsa.com.au) prepared to accelerate plans for a visionary alliance between retail butchers and The plan aims to wrest back some control farmers to counter escalating beef prices. of the supply chain to the benefit of participating butchers and farmers. The paper, to be finalised after input from butchers and farmers, will be the founda- Central would be online carcass auctions, tion for talks with the State Government running 12 hours overnight and based on and varied stakeholders, including MLA and overseas models. abattoirs. Participating butchers would access quality Farmers in the South-East have formed a beef at fair prices, working with farmers to steering committee which has begun broad get the grade they want and being able to people are saying it’s a great idea and now discussions with AMIC’s SA Retail Council tell the full “story” of the meat to increas- it’s time to get going,” Trevor says. chairman, Trevor Hill. ingly inquisitive customers. “We need to talk further with butchers and And plans are being discussed for a meeting Farmers, now being price squeezed by farmers who want to participate and of interested butchers, and possibly later supermarkets, would get fair prices for contribute, so a discussion paper can be meetings between butchers and farmers. superior quality as specified by butchers, prepared for the government and other and have no stock agent fees. possible stakeholders. Trevor and Richard Gunner are architects of the plan, which was revealed in the last “The response has been positive. Lots of

QUALITY MARKETING Adelaide Hills loosens Salisbury’s purse strings

Butcher Rik Carr has pulled off as manager before I was offered people try our products farmers, as featured in MBL a marketing masterstroke by the business. It hadn’t been because of the name, it’s all News in April. renaming his Salisbury shop promoted properly, and I’ve about the quality; they demand Adelaide Hills Beef to reflect his always had good promotional quality otherwise they won’t “There are similarities between new range of quality products. ideas. come back. what Chris and I are doing – providing quality Hills meat, With a name conjuring images “I’d wanted to own my own “And they are coming back and with advice and service,” Rik of green hills and prime cattle, shop inside a shopping centre, there’s good conversation says. he has created a powerful mojo so I was keen to buy it and about the meat, where it’s for his shop, next to Wool- improve it, with high quality the produced and the best way to “At some places I’ve worked, it worths at Parabanks shopping key. cook it. was about getting the cheapest centre. boxed meat you could and “Having worked here for a while “People often ask, ‘What’s selling it for the cheapest you And shoppers have opened gave me insights, and I was best?’ We’ll always give them could. their purses in an area which is impressed by plans for an $18 good advice because we want perceived to be struggling to million upgrade of the centre.” their trust. “Increasingly, more people are shake its low socioeconomic caring about what they eat and ranking. Searching for a new shop name, “Supermarkets don’t give they want quality meat.

“People will spend here if you provide quality. The response since we opened in February has been terriﬁc – we battle to keep up,” says Rik, pictured.

When Rik took over the shop, he began sourcing premium beef direct from Strathalbyn abattoir. Within weeks, he had doubled the old shop’s turnover.

Previously, the shop’s most expensive product was $20kg scotch ﬁllet.

“Now, I get quality scotch ﬁllet from the Hills and it sells for $40kg – and I can hardly keep up with demand,” says Rik, 33.

Rik’s story is poignant as butchers contemplate how customers will respond to beef prices continuing to rise. Rik thought of Adelaide Hills advice. In a sense, we have “Now I have my own shop, I can Beef but dismissed it as “a bit returned to years ago when implement my style.” His experience is that people, too simple.” people conversed with butch- even in struggling areas, value ers and trusted them.” Rik quickly knew he was on a quality beef backed by expert “But I came back to it because it winner when on the first Satur- advice - and they are willing to gives a concise, clear message Rik was trained by Bronte Illsley day, he sold out. pay for it. about the quality beef – and at Stirling and Alan Bennett at other products - we offer,” he Mt Barker. He was a meat “Four of us worked flat out and The shop was long occupied by says. manager for Woolworths for we took three times the normal Springfield which moved out three years before working in Saturday take of the old shop,” almost a year ago. It was taken “The name conveys the clean several shops, including Three he says. over by the neighbouring and green image of the Little Pigs at Lockleys. greengrocer who ran it as a Adelaide Hills which is seen as a “We distributed 2,000 flyers in butchery for several months, producer of premium food and He also worked at booming letterboxes in the immediate hiring Rik as manager. wine. Stirling Variety Meats for Chris area and we had a massive Pfitzner who sources Adelaide Rik says, “I’d only just settled in “It’s not a gimmick – while Hills beef directly from local Continued page 10 www.mblsa.com.au MBL News July - August 2015 5 As increasing numbers of people tuck into John Watson’s sumptuous turkeys, a hand- ful of others are eating humble pie.

Doubting Thomases, including a sceptical bank manager, tried to dissuade John from starting a turkey production business 25 years ago. TURKEYS!

But John’s made of sterner stuff and he John defies sceptics as persisted, growing Pooginagoric Free Range Turkeys, near Bordertown, into a flourishing business. Pooginagoric keeps “People said it wouldn’t work, that it was a crazy idea. But we proceeded, stuck it out and we’ve survived,” says John, 63, who soaring to new heights runs Pooginagoric with his wife Robyn, 58, and nine staff.

“We’re still here and demand keeps going up and up. It’s been a pretty big eﬀort …”

Other turkey operations have folded but Pooginagoric is forging ahead, with production rising by 20% last year to top 30,000 turkeys for year-round supply.

(Pooginagoric is the only remaining grower and processor of turkeys in SA, following Inghams’ closure of Aldinga Turkeys at McLaren Vale last December.

SA’s only other commercial turkey grower is Almond Grove at Murray Bridge, producing John Watson… “demand keeps going up and up. It’s been a pretty big effort.” some 4,000 turkeys for the Christmas market. Processing is off-site. “We started by producing 300 turkeys but them in – it was as simple as that,” John we either had to stop producing or start says. There are no turkey growers left in WA and doing it properly, so I went to the bank for a Tasmania, with national production domi- $10,000 loan to set up,” John says. “We were classed as outcasts by the big nated by Inghams and Steggles in the producers. They just thought the way to go eastern States). “The bank manager was doubtful. He was to fill sheds with turkeys; it’s quite eventually gave the loan, saying, ‘Here’s ironic that they now produce some free John was a shearer but needed a new job your $10,000 – go and spend it.’ He was range. after badly injuring a knee. His brother, a apprehensive as it was an unusual venture.” butcher at Loxton at the time, mentioned “Consumers are demanding free range quality turkeys were in short supply. Starting free range production was not a from the overall poultry industry whether choice, rather a financial decision. it’s eggs, chicken or turkey, and the super- This prompted John to attend an alterna- markets have followed along. tive farming field day at Seymour in Victo- “Our turkeys are free range because in the ria, leading him to start Pooginagoric. early days we couldn't afford sheds to put “Coles and Woolworths push suppliers for free range as hard as they can, but there are biosecurity issues with poultry mixing outside with wild birds.”

John says this was shown this year by North America’s biggest outbreak of bird ﬂu which led to the deaths of 48 million chick- ens and turkeys across the US and Canada.

"It's the nature of the beast; poultry is susceptible to disease. If unchecked, diseases can quickly take a big toll on a ﬂock,” he says.

The closure of Aldinga Turkeys has helped increase sales for Pooginagoric. A feasibility study is now being carried out by a consor- tium of small mixed poultry producers and farmers to reopen the plant as a John says his “admin whiz” wife Robyn is the driving force behind the business. Co-op. > 6 www.mblsa.com.au MBL News July - August 2015

John says Pooginagoric’s sales had John recalls, in the early days, visiting Franz already been rising by double digits Knoll at his Fairview Park shop when Baros- before Aldinga Turkeys closed. sa Fine Foods was also starting out.

Typically, Adelaide’s three Poultry Options “With him were three very young sons – stores, which have sold Pooginagoric Dieter, Stephan and Andreas, I think – turkeys only for years, enjoyed a 23% leap looking smart in uniforms and white boots. in turkey sales last Christmas. Franz proudly said, ‘They’re my tubbers and scrubbers.’ Pooginagoric supplies turkey products across Australia, to hotels, pubs, butcher’s “Franz placed an order with me for that shops and catering businesses, and has first Christmas 25 years ago and the orders plans to supply aged care homes. haven’t stopped – Barossa Fines Foods has placed an order every single week ever “Our customers in the ‘accommodation’ since. field range from the Hilton Adelaide to Mt Gambier prison, which buys weekly,” John “I’ve always highly valued support from says. loyal customers. We make customer service our priority; we pride ourselves on “South Australians are loyal; they just like it – it’s everything.” buying SA products. They supported Aldin- ga Turkeys because it was local, and our John pays tribute to his wife Robyn, who sales keep growing. handles the administrative side including handling orders, for helping build customer “We don’t want to expand production. loyalty. We’re doing as much as we can do and what our plant can handle. “Robyn is the brains of the operation - I can’t even turn on a computer, although I “We have good customers, like Barossa have ambition to learn,” he says. Fine Foods which has been with us from the start, and we want to continue to properly “She keeps the books immaculately and her service them.” systems for accounts and orders are terrif- ic; such is her efficiency, all our customers trust her…

“She’s a city girl but in the early days, she had no worries getting her hands dirty. Now she drives the business, allowing me to handle the turkey side.”

John says he has overcome “the Christmas turkey syndrome” by enticing people to eat turkey all year round.

“It mystiﬁes us why many butchers only want to know about turkey for two weeks at Christmas. Maybe chicken is so easy and consistent in size,” he says.

“We grow broad breasted turkeys to 20kg As increasing numbers of people tuck into John Watson’s sumptuous turkeys, a hand- ful of others are eating humble pie.

Doubting Thomases, including a sceptical bank manager, tried to dissuade John from starting a turkey production business 25 years ago.

But John’s made of sterner stuﬀ and he persisted, growing Pooginagoric Free Range Turkeys, near Bordertown, into a ﬂourishing business.

“People said it wouldn’t work, that it was a crazy idea. But we proceeded, stuck it out and we’ve survived,” says John, 63, who runs Pooginagoric with his wife Robyn, 58, and nine staﬀ.

“We’re still here and demand keeps going up and up. It’s been a pretty big eﬀort …”

Other turkey operations have folded but Pooginagoric is forging ahead, with production rising by 20% last year to top 30,000 turkeys for year-round supply.

(Pooginagoric is the only remaining grower and processor of turkeys in SA, following Inghams’ closure of Aldinga Turkeys at McLaren Vale last December.

SA’s only other commercial turkey grower is Almond Grove at Murray Bridge, producing some 4,000 turkeys for the Christmas market. Processing is off-site. “We started by producing 300 turkeys but them in – it was as simple as that,” John we either had to stop producing or start says. There are no turkey growers left in WA and doing it properly, so I went to the bank for a Tasmania, with national production domi- $10,000 loan to set up,” John says. “We were classed as outcasts by the big nated by Inghams and Steggles in the producers. They just thought the way to go eastern States). “The bank manager was doubtful. He was to fill sheds with turkeys; it’s quite eventually gave the loan, saying, ‘Here’s ironic that they now produce some free John was a shearer but needed a new job your $10,000 – go and spend it.’ He was range. after badly injuring a knee. His brother, a apprehensive as it was an unusual venture.” butcher at Loxton at the time, mentioned “Consumers are demanding free range quality turkeys were in short supply. Starting free range production was not a from the overall poultry industry whether choice, rather a financial decision. it’s eggs, chicken or turkey, and the super- This prompted John to attend an alterna- markets have followed along. tive farming field day at Seymour in Victo- “Our turkeys are free range because in the ria, leading him to start Pooginagoric. early days we couldn't afford sheds to put “Coles and Woolworths push suppliers for free range as hard as they can, but there are biosecurity issues with poultry mixing outside with wild birds.”

John says this was shown this year by North America’s biggest outbreak of bird ﬂu which led to the deaths of 48 million chick- ens and turkeys across the US and Canada.

"It's the nature of the beast; poultry is susceptible to disease. If unchecked, diseases can quickly take a big toll on a ﬂock,” he says.

A 25-year connection with MBL continues John Watson is one of MBL’s biggest fans, saying the Co-op has played a big role in Pooginagoric’s growth over the past 25 years.

“We deal only with MBL – I’ve never John says Pooginagoric’s sales had John recalls, in the early days, visiting Franz considered anyone else,” he says. already been rising by double digits Knoll at his Fairview Park shop when Baros- before> Aldinga Turkeys closed. sa Fine Foods was also starting out. “We get everything from MBL, from all equipment including tenderisers and Typically, Adelaide’s three Poultry Options “With him were three very young sons – mincers through to ingredients and things stores, which have sold Pooginagoric Dieter, Stephan and Andreas, I think – turkeys only for years, enjoyed a 23% leap looking smart in uniforms and white boots. like aprons, knives and tubs. in turkey sales last Christmas. Franz proudly said, ‘They’re my tubbers and scrubbers.’ “Last week, there such big demand for Pooginagoric supplies turkey products schnitzel that we ran out of crumbs. We across Australia, to hotels, pubs, butcher’s “Franz placed an order with me for that called MBL and a day later, the order was shops and catering businesses, and has first Christmas 25 years ago and the orders in Bordertown for collection. plans to supply aged care homes. haven’t stopped – Barossa Fines Foods has placed an order every single week ever “It’s reassuring to know that if we run out “Our customers in the ‘accommodation’ since. of something, all we have to do is pick up field range from the Hilton Adelaide to Mt the phone to MBL.” Gambier prison, which buys weekly,” John “I’ve always highly valued support from says. loyal customers. We make customer In the early days of Pooginagoric, John service our priority; we pride ourselves on visited MBL to pick up crumbs and was “South Australians are loyal; they just like it – it’s everything.” given advice that has provided invaluable buying SA products. They supported Aldin- ever since. ga Turkeys because it was local, and our John pays tribute to his wife Robyn, who sales keep growing. handles the administrative side including “MBL developed a crumb mix for our handling orders, for helping build customer schnitzels and we still use it all these years “We don’t want to expand production. loyalty. later. We now make eight tonnes of We’re doing as much as we can do and what schnitzel a year,” John says. our plant can handle. “Robyn is the brains of the operation - I can’t even turn on a computer, although I “On that first visit, MBL also suggested I “We have good customers, like Barossa have ambition to learn,” he says. buy a tenderiser. I didn’t think I could Fine Foods which has been with us from the afford it but after seeing one being used, I start, and we want to continue to properly “She keeps the books immaculately and her got one on time payment. service them.” systems for accounts and orders are terrif- ic; such is her efficiency, all our customers “It was a fantastic investment; before, we trust her… had to beat out schnitzels with a hammer and it was really hard yakka. “She’s a city girl but in the early days, she had no worries getting her hands dirty. Now “So in just one day, MBL did a lot to set us she drives the business, allowing me to up - and the service has been great ever handle the turkey side.” since. John says he has overcome “the Christmas turkey syndrome” by enticing people to eat “The reps who visit monthly have been turkey all year round. fantastic - Daryl Reynolds, Martin Arbon and now Dale Rowe. “It mystifies us why many butchers only want to know about turkey for two weeks “Dale knows exactly what we use after at Christmas. Maybe chicken is so easy and coming here for so long that he could do consistent in size,” he says. his own stocktake and make up our order for us! “We grow broad breasted turkeys to 20kg “And on top of all this, there’s the extra Continued page 10 bonus of the MBL rebate...” www.mblsa.com.au MBL News July - August 2015 7 Jimmy’s giant strides Continual improvement, as judged by competition results, brings a well-deserved smile to Jimmy Chirgwin who, at age 27, has the smallgoods world at his in smallgoods feet.

He says he never stops learning, combining hard work and patience with an “instinct” for the art of making smallgoods.

In his latest triumph, Jimmy won the shortcut category of the 2015 SA Bacon Awards with his beechwood smoked bacon, ahead of Franz Knoll from Barossa Fine Foods and Aaron Reddy of Balhannah Junction Meat.

“I’m naturally very pleased, after ﬁnishing third last year,” says Jimmy, pictured, who heads Newbury and Watson, a brand of Richard Gunner’s Fine Meats, based at Mt Barker.

“We’ve been refining our processes to improve the product, culminating with this award.” The recipes can be basic but it’s of skills – it was all part of the Across a number of industry all about technique and touch. wider learning experience,” awards, Jimmy’s continual You need to do it over and over says Jimmy, who won the SA improvement has captured to get it the way you want. Worldskills title in 2011. plenty of attention. Jimmy does this. “Winning WorldSkills was an He had moderate success at “He did all right in his first year invaluable experience. I got the AMIC’s 2013 Smallgoods of the AMIC awards in 2013 but chance to talk with many Awards and made good his he wanted to do better and he people in Sydney and get a feel promise to improve, bagging 15 worked hard to do it, winning for the scope of the national medals in the 2014 competi- 15 medals in 2014. industry.” tion, including gold for his boneless ham. “We give him good meat to After three good years with work with and Jimmy does the Anthony Skara, Jimmy returned In the 2014 SA Ham Awards, his rest.” Jimmy began his apprenticeship to the Richard Gunner fold to boneless ham won him top in Richard’s boning room. He head Newbury and Watson in honours and he was runner up Jimmy says, “I’ve only been was transferred to the Feast! 2013. in the bone-in section. He also making smallgoods exclusively shop at Norwood for the final won medals at the Sydney and for five or six years and yes, it is two years of his apprenticeship. Richard says, “We’ve always Melbourne Fine Food Shows. an art. been seen as a supplier of fresh He then set his mind to learning meat but I wanted to make Richard Gunner says, “I take my “You must always think that about smallgoods and joined smallgoods for my shops and hat off to Jimmy. He’s only in his there is more to learn, other- the accomplished Anthony for others, including butchers mid-20s and he is doing very wise you let new things brush Skara at Skara Artisan Small- who no longer make their own. well. you by. If you are open minded, goods. you’re open to new ideas and “We didn’t want to “Making smallgoods is an art. you can progress.” “I had to learn a whole new set brand it as Feast! > ‘If you are open minded, you’re open

to new ideas and you can progress’ – Jimmy Chirgwin 8 www.mblsa.com.au MBL News July - August 2015

because nobody wants to promote someone else’s shop.

“We thought of Chirgwin and Gunner but it didn’t sound right, so we chose our wives’ maiden names…”

Jimmy’s wife was Leigh Newbury and Richard’s wife was Liz Watson, so Newbury and Watson it was.

Richard says, “We have two very good quality control oﬃcers – we’re using their names, so we’d better get it right!”

In the early days of the new brand, MBL’s now-retired smallgoods whiz Bernie Steinhoﬀ visited the Mt Barker factory several times to advise Jimmy.

Bernie says, “Jimmy is a good young smallgoods maker who is improving all the time; he has a bright future.”

Jimmy says, “Bernie had a lot of great advice, and working with Anthony Skara was a great starting point.

“The new facilities here were good, with purpose-built rooms to slice and pack.”

Jimmy’s had most competition success with ham and bacon but his other products include pancetta, prosciutto, frankfurts, kransky, chorizo and haggis

“I like to produce what I like to eat; I don’t make anything I don’t like,” he says.

“We don’t have accreditation for fermenting products but we’re seeking it now and hope- fully it won’t be too far away.”

Meanwhile, one of Jimmy’s co-workers at Mt Barker continues to star with his pies, which are sold at Feast! stores.

Chef Al Bence, who was featured in MBL News last year after winning a series of pie awards, won gold with his chicken and leek pie at the 2015 Australia’s Best Pie Competi- tion.

At the same competition, he won two silver medals and a bronze for other pies. Continual improvement, as judged by competition results, brings a well-deserved smile to Jimmy Chirgwin who, at age 27, has the smallgoods world at his feet.

He says he never stops learning, combining hard work and patience with an “instinct” for the art of making smallgoods.

“I’m naturally very pleased, after ﬁnishing third last year,” says Jimmy, pictured, who heads Newbury and Watson, a brand of Richard Gunner’s Fine Meats, based at Mt Barker.

because nobody wants to promote someone else’s> shop.

“We thought of Chirgwin and Gunner but it didn’t sound JASON’S BACK! right, so we chose our wives’ maiden names…” Bacon hat-trick, now Jimmy’s wife was Leigh Newbury and Richard’s wife was Liz Watson, so Newbury and Watson it was. Sausage King beckons Richard says, “We have two Jason Mathie has won the crown for SA’s best full inducted into AMIC’s Sausage King Hall of Fame in very good quality control rasher bacon for the third year in succession - 2013. officers – we’re using their and now he’s back for Sausage King. names, so we’d better get it He became SA’s second Hall of Famer, joining right!” After a forced two-year ban because of his domi- Standom founder Stan Ciechanowicz. (Stan died nance, Jason is back in the full swing of Sausage recently; his obituary is on page 11). In the early days of the new King, reaching the upcoming SA final in six catego- brand, MBL’s now-retired small- ries. Jason, because of his dominance, was barred from goods whiz Bernie Steinhoff entering the Traditional Australian category at any visited the Mt Barker factory But first things first, and Jason remains elated at level for two years, in 2013 and 2014. several times to advise Jimmy. the bacon success achieved by his small team at Mathie’s Meat Shoppe, Clare. His ban now expired and inspired by the enthusi- Bernie says, “Jimmy is a good asm of apprentice Josh Tilbrook, he entered seven young smallgoods maker who is “Winning the SA Bacon Awards three times is very categories of this year’s Mid North and Yorke improving all the time; he has a pleasing. Our score has been just about identical Peninsula competition, winning six. bright future.” in each of the three years,” he says. Each regional winner progresses to the SA final, Jimmy says, “Bernie had a lot of “After our success with sausages, the boys here with the winners to be announced at The Big great advice, and working with still had the competition ‘bug’ and we worked Night Out on August 22. State winners progress to Anthony Skara was a great further on our bacon. the national final. starting point. “We only make full rasher smoked bacon – we Jason won his three national awards in 2011-13 in “The new facilities here were don’t do any shortcut - and we wanted to produce the Traditional Australian section with Saltbush good, with purpose-built rooms a good, consistent product. Hogget sausages but this year these sausages are to slice and pack.” in the Australian Lamb category. “We make about 150kg of the bacon each week – Jimmy’s had most competition we make it every second day and supply a lot of He says sourcing local beef, lamb, pork and success with ham and bacon restaurants and cafes around the Clare Valley.” saltbush hogget is important to his business, but his other products include keeping both locals and tourists to Clare coming pancetta, prosciutto, frankfurts, Jason won the 2015 full rasher award ahead of through the door. kransky, chorizo and haggis Franz Knoll and the Barossa connection - Schulz Butchers at Angaston was second, with Barossa “When we took over the shop about seven years “I like to produce what I like to Fine Foods third. ago, we wanted to make sure we sourced as much eat; I don’t make anything I local meat as we could,” he says. don’t like,” he says. After winning three consecutive national Sausage King titles in Traditional Australian, Jason was “About 90% of the meat stocked in the shop is “We don’t have accreditation sourced locally, but it’s getting harder and harder for fermenting products but to source local beef. we’re seeking it now and hope- fully it won’t be too far away.” “Local beef is going overseas; there’s no big supply of it. It’s getting scarcer to source and Meanwhile, one of Jimmy’s when you can, you pay well for it. co-workers at Mt Barker continues to star with his pies, which “We were told today beef was going another are sold at Feast! stores. $1.20kg to take it over $6.

Chef Al Bence, who was “You have to do things differently – make different featured in MBL News last year things and hope people buy them. If they don’t after winning a series of pie buy, you have to try something different again. awards, won gold with his chicken and leek pie at the 2015 “Having success in sausage and bacon competi- Australia’s Best Pie Competi- tions helps create your reputation and has been tion. of huge benefit to us.”

At the same competition, he Jason’s many trophies are proudly displayed on a won two silver medals and a long shelf on the wall behind the counter, acting bronze for other pies. Jason Mathie…bringing home the bacon. as advertisements for his products. www.mblsa.com.au MBL News July - August 2015 9 Continual improvement, as judged by competition results, brings a well-deserved smile to Jimmy Chirgwin who, at age 27, has the smallgoods world at his feet.