It doesn’t get any bigger than Matt Preston and Matt Moran when it comes to the hospitality industry.
And when these big names judge and recognise your product as one of the best in the country it is a great boost according to Wellington producer Tim Woods.
Mr Woods’ business Nanima Farm Lamb was announced as a finalist for the national 2012 ABC delicious. Produce Awards earlier this month.
“It doesn’t get much bigger in Australia for this type of award,” he said. “It’s a national competition including all types of produce in categories of paddock, earth, sea and dairy.”
delicious. Magazine spokesperson Brittany Bennet said the pasture-raised lambs were stress free and had access to a smorgasbord of grasses and shrubs.
“No antibiotics, hormones or artificial fertilisers are used which ensures healthy, top quality meat for consumers,” she said.
Mr Woods, who runs the business with his family, believes being a finalist in the competition has only added to their already-established reputation for quality products.
“It doesn’t get any bigger in Australia for that type of award,” Mr Woods said. “It focuses on sustainability as well as the product itself.”
It’s satisfying to run a farm under good ecological management and, at the end, have a better product that’s good for you,” he said. “It’s a validation that some of the top Australian chef’s recognise it as good quality as well.”
Nanima Farm Lamb was established three years ago and this is the first time they have entered the competition.
Mr Woods was confident the quality of his product came down to the holistic management of their Wellington property ‘Mount Nanima’.
“We have redesigned (the property) to use permaculture principals,” he said. “Our perspective has moved from (focusing on) livestock to soils and pastures to maintain a natural balance.”
Direct marketing their produce through the Nanima Lamb website (www.nanimalamb.com.au) and selling locally at the Orange and Mudgee farmers markets has allowed Nanima Farm Lambs to make a strong connection with consumers and develop relationships with small niche caterers and restaurants.
Their product is also available in select local retailers such as A Slice of Orange and the Mudgee Corner Store.
“This allows people to better understand how and where it is grown as well as (the product) being part of the 100-mile food principle,” he said.