Ingredients

4 frenched lamb cutlet racks (3 cutlets in each)
1/4 cup fresh wholemeal breadcrumbs
1 tbsp fresh rosemary leaves, finely chopped
1tbsp flat-leafed parsley, finely chopped
2 tsp fresh time leaves, finely chopped
3 cloves garlic, crushed
3 tsp pesto
1 tbsp Dijon Mustard

Method

1. Preheat the oven to 200°C. Place lamb in a roasting dish in a pan and brown all side and then brush on half a tablespoon of mustard onto each rack.
2. Combine the breadcrumbs, herbs, garlic and pesto in a bowl, mix well. Press the breadcrumb mixture evenly over lamb racks.
3. Roast lamb uncovered for 10 minutes. Reduce oven temperature to 160°C and cook for a further 15-20 minutes (medium rare) or cook until lamb is cooked as desired.
4. Remove lamb, cover loosely, and rest for 5 minutes before cutting the racks into cutlets and serve lamb.

TIP

1. This meal is best served with your favourite roasted Aussie veg, like sweet potato, carrots and capsicum. Or mashed potato!

Be sure to keep up to date with all the latest recipes, handy hacks and cooking tips at Australian Lamb.

The post Mouth-watering herb crusted lamb cutlets appeared first on AustralianFarmers.

“The world needs more Claire Jenkins’.”

It’s a short note posted online Claire Jenkins’ Stars of Dubbo fundraising page by one of her many supporters. A sweet momento – and fair indication of the impact Mrs Jenkins has on her local Trangie community, a small township an hour from Dubbo with a large farming community, despite having a population fewer than 1200 people.

Ms Jenkins is one of 13 community members participating in a charity dance which raises funds for Cancer Council NSW.

Leading up to the 2021 harvest, Claire was brainstorming ways to raise money as part of her commitment to participate in Stars of Dubbo: Dance for Cancer 2022, when the landscape around her bore inspiration.

“I thought about all the usual ideas of raffles, luncheons, begging friends and family and I kept coming back to the bumper wheat crop and wondering how I could utilize it,” Claire said.

“I wandered into Delta Ag in Trangie to toss around possibilities and ran into Greg Radford from Tottenham, who suggested setting up a sheep feeder bin at the sampling site at the local grain handling facility.”

I drove to Trangie GrainCorp and Nevertire GrainCorp that day to test the water, so to speak, and got wonderful support from the site managers, Jackson Baker and Adam Cooke. I rang Stacey Irvine, site manager at Narromine GrainCorp who was also very enthusiastic.

That was the beginning of Crops for Cancer.

Team effort

Teaming up with fellow stars and Warren farmers, Tim, Brad and Matt, the stars – bolstered by the support of GrainCorp and NSW Cancer Council were able to collect grain samples across four receival sites.

“How it works is that the sample taken from each load of grain for testing for grade and moisture etc, usually gets thrown in the next truck, but in this case, the staff put it in the sheep feeder bin set up at the end of the sampling stand,” explained Claire.

“Once the bin is full, it gets tested and then the staff empty the bin into a front-end loader, weigh off and dump in the appropriate silo or bunker.”

Proceeds from the donated grain is then directly transferred to the fundraising tally.

“This whole fundraiser would never have succeeded without the support and enthusiasm of the GrainCorp staff at the Trangie, Nevertire and Narromine sites, and without the tacit approval of the farmers of the district,” Claire said.

Nor she said, without the generous donations of grain by the region’s farming community.

Without the farmers there would be no grain and no income. From conversations I’ve had with them, there is a strong attitude of support for fundraising for the Cancer Council.

“So far, we have raised $11,000, and with the harvest extending into the New Year, I am sure there will be a reasonable amount still to come in. This has been really exciting, and it is not a huge impost on any one individual farmer, but an amalgamation of lots of half-buckets of grain.”

Cancer Council Orange community relations coordinator, Cassandra Sullivan has been amazed by the generosity of the farming community, despite the impacts of heavy rain on the region.

Warren and Trangie are the most wonderful and generous rural communities, and we are so thrilled to see everyone getting behind the crops for cancer campaign.

A sentiment echoed by Claire.

“I really feel for the farmers who were looking at a real bumper year which would help even out the drought years in the recent past, and no doubt, the drought years to come. Not to mention the flood in the middle.”

Cancer support services to reap the rewards

Money donated from local farmers will go towards improving cancer support services and treatment in Western NSW.

“All funds raised will go towards funding Cancer Council’s research, support services and programs such as Transport to Treatment that directly benefits those living with cancer in regional Australia.”

A main driver for Claire to say yes when asked to participate in the fundraiser this year.

“The thought of helping raise funds to support programs that assist rural and regional people to access care, and manage their illness a little more easily really appealed to me. A lot of the money raised also goes to research, and the advances being made in treatment of cancer are strongly supported by donated money,” said Claire.

Both women say the fundraising initiative would not be possible without the dedication of GrainCorp.

“I would like to thank GrainCorp for their support in helping Claire and the team set up this initiative which has already received a huge amount of donations which will make a lasting impact for cancer patients and their families,” praised Cassandra Sullivan.

The whole iniative would not work without the hard work of the GrainCorp staff – it is up to them to handle the bins, and this is an extra job each day, in addition to their usual work. I give my heartfelt thanks and appreciation to them, and their management that has allowed it to happen

Claire Jenkins

You can find out more about the fundraiser, here.

The post Western NSW farmers dig deep and raise thousands for cancer support services appeared first on AustralianFarmers.

As the year draws to a close, the team at Australian Farmers looks back at your favourite, stories, news and recipes from 2021!

1. Dairy farmer Tess takes real climate action

‘Farming with a conscience’ is how Tess Butler defines her approach to her family’s dairy farm. The Victorian farmer and veterinarian, was one of many farmers who told their positive climate story in the #RealClimateAction campaign during 2021. Impacted by the Black Saturday bushfires, Tess has transformed the way she farms to be more environmentally friendly.

2. How to own your own farm?

Our readers couldn’t get enough of the inspiring stories of Australians making their dream of being a farmer a reality. For many, the pursuit of a lifestyle and a career as a farmer can seem like a pipedream. Stories like that of Claire Coates struck a chord, no doubt inspiring many would-be-farmers!

3. The best slow cooked pork shoulder

Drum roll for Australia Farmers’ most popular recipe of 2021 – the aptly named ‘best slow cooked pork shoulder’! This mouth watering dish is the perfect family-pleaser for the holidays. Pop it in the slow cooker, oven or even the camp oven in the morning and it’s ready to feed the clan come sundown. Check out the other stars of Australian Farmers recipes like the perfect Christmas ham, peely good banana pudding, buttery melt-in-your-mouth mac n’ cheese & sizzling lamb cutlets

4. Sweet bee keeper photo takes out photo of the year

A stunning snapshot of apiculture in action by Western Australian photographer Russell Ord, was crowned the winner of the 2021 National #AgDayAU Photo Competition. This year, the competition received a record number of awe-inspiring entries, all capturing the many diverse agricultural careers speaking to the theme of this year’s #AgDayAU, ‘Choose you #AgVenture’.

5. The social media stars sharing their life on the land

Meet the 5 fantastic women who struck a chord with Australian Farmers readers’. The social media sensations are chronicling their life and jobs in agriculture one post, tweet, story, reel at a time!

6. Top 5 tips to find Australia’s best farm jobs

It’s one of the most common questions we receive at Australian Farmers: how do I find seasonal farm work in Australia? The answer is farm jobs – whether it’s fruit picking, or general farm hand – are easy to find if you know where to look. Check out our top 5 tips.

7. Farmers stories every week on Australian Farmers

Every week in 2021, Australian Farmers has featured the stories of farmers from across the country and across the many diverse indusries, like that of the Warner family, Victorian egg farmers; blueberry farmer Peter Szab and top end pearl farmer James Brown. These short stories reveal the everyday innovation, ingenuity and commitment to sustainability and best practice of our farmers.

8. A butcher’s guide to steak

Ever found yourself standing in front of the meat aisle at your local supermarket wondering why and how there are so many different cuts of beef? You’re not alone! With a wealth of knowledge in the field of meat, Australian Beef provides a butcher’s guide to popular beef cuts and breaks down the benefits of each cut of steak.

9. Telling Our Story podcast with Angie Asimus

Australian Farmers has teamed up with Channel 7 star Angis Asimus on a new podcast series exploring the stories behind Australian agriculture. Australian Farmers – Telling Our Story is an immersive pod designed to better connect Australians with their food and fibre and the practices and personalities behind the farm gate. If you’re a podcast fan you may also like these suggestions unpacking all you need to know about climate change and agriculture and these 4 pods that just might inspire you to take an #AgVenture.

10. Do you know how treat a snake bite?

Year in, year out this explainer featuring the dos and don’ts of how to treat a snake bite features in Australian Farmers’ most popular posts. So here it is again, for those who have seen it! Did you know there are about 3,000 reported snakebites each year in Australia, resulting in 500 hospital admissions and an average of two fatalities.

The post The best of Australian Farmers makes perfect holiday reading appeared first on AustralianFarmers.

Through song and dance, Farmer George and his friends enlist the help of Top End producer, Farmer Mike to help explain the paddock to plate process of growing and harvesting watermelons. Farmer Mike sure knows a thing or two about watermelons. He grows around 20 thousand on his farm, with the busiest times being planting in April and harvest in June to October!

3 ways to tell a watermelon is ready to harvest!

• The green stripes on the outside of the watermelon fade into a white, defined tiger stripe.
• The watermelon gets bigger.
• If the watermelon makes a hollow, thumping sound when tapped – it’s ready to go!

After exploring the farm, it’s back to the kitchen for the trio – where Farmer George learns to make watermelon sorbet!

For more information, learning resources and farming facts head to George the Farmer.

The post Follow the sweet paddock to plate journey of watermelons appeared first on AustralianFarmers.

Australian Farmers – Telling Our Story is an immersive podcast series designed to better connect Australians with their food and fibre and the practices and personalities behind the farm gate.

The podcast is hosted by Channel 7 weather presenter, newsreader and former Gundagai local, Angie Asimus. Angie pairs her expertise in journalism with her rural upbringing to share the stories of Australian farmers.

“I’m thrilled to be working with the NFF on this exciting new project. Growing up on a sheep and cattle property in the Southwest Slopes of NSW has given me a lifelong love of the land and the people who work it,” Angie said.

It’s been a joy to sit down each week with wonderful farmers. Not only are they incredibly entertaining, but I’ve also been blown away by their innovation, ingenuity, and world’s best practices.

“The production of Australian Farmers – Telling Our Story podcast has been a truly rewarding experience. I’m confident our listeners will love meeting these incredible people as much as I have,” Angie said.

National Farmers Federation President and Liverpool Plains farmer, Fiona Simson features in the introductory episode.

“There is unprecedented interest in the provenance of food and fibre, yet research by the NFF shows up to one third of Australians feel disconnected from agriculture and regional Australia.

“And while there are already high levels of trust in and support for farmers, our research also tells us the community wants to know more about issues such as: agriculture’s response to climate change, sustainability, animal welfare and water management. Which is great because Australian agriculture has a great story to tell!

I’m excited that through this podcast, we’re answering questions about how and why farmers do what they do and ultimately brining all Australians closer to the high-quality food and fibre we all enjoy.

In Episode 1 of Australian Farmers – Telling Our Story, to be released on Sunday December 12, Angie sits down with Tasmanian wool grower Simon Cameron, who’s commitment to sustainability and emissions reduction, has seen him forge a valuable partnership with high-end Australian fashion brand MJ Bale.

Subscribe to Australian Farmers – Telling Our Story here on Apple iTunes

The Australian Farmers – Telling Our Story podcast is part of the larger Telling Our Story initiative led by the NFF to better connect and inform all Australians about Australian agriculture through the stories of farmers across Australia. Telling Our Story is made possible by the support of Partners Meat and Livestock Australia, Nutrien Ag Solutions and Woolworths.

The post New podcast takes Australians behind the farm gate appeared first on AustralianFarmers.

Ingredients

600g diced beef (cut into 3cm cubes)
150g button mushrooms
2 green onions, cut into 3cm lengths +extra, thinly sliced, to serve
1 red capsicum, cut into 3cm pieces
1 tbsp vegetable oil
1/3 cup (80ml) oyster sauce
Asian greens, brown rice, coriander sprigs, sliced chilli (optional), to serve.
8 bamboo (soaked in water for 10 minutes) or metal skewers.

Method

1. Thread the beef, mushrooms, onions and capsicum alternatively onto the skewers. Brush skewers with oil and oyster sauce and season.
2. Heat a char-grill pan or barbecue over medium-high heat. Cook kebabs for 8-10 minutes, turning often, or until lightly charred and cooked through. Rest on a plate loosely covered with foil for 5 minutes.
3. Serve beef kebabs with Asian greens, rice, coriander, extra green onions and chilli, if desired.

Tips

1. You can dice your own beef using rump, sirloin, scotch fillet or eye fillet.
2. Resting the kebabs ensures maximum tenderness and locks the juices into the beef.
3. You could also use beef mince in this recipe – roll mince into balls or kofta shapes.
4. Use microwave rice of your choice to save time.
5. Leftover kebabs can be removed from the skewer and added to a salad or wrap for a delicious lunch.

For top tricks, information and recipes head to Australian Beef!

The post Brilliant beef, mushroom and oyster sauce kebabs appeared first on AustralianFarmers.

This year, the competition received a record number of awe-inspiring entries, all capturing the many diverse agricultural careers right across the country.

Matching the theme of this National Agriculture Day #AgVenture, keen photographers were asked to submit a photo encapsulating the many great adventures to be had working in Australian agriculture.

From apiary to cropping, stockwork and even a glimpse into farming’s next generation, NFF President Fiona Simson said entrants more than delivered on the brief.

“This year’s participants certainly made it hard for the judges. With so many incredible images submitted all capturing farm work in action – it was difficult to narrow down the finalists, let alone pick a winner!,” Ms Simson said.

The NFF co-hosted the competition with Syngenta making possible the prize pool of $5000 to be shared between six winners.

Syngenta Australia & New Zealand Managing Director, Paul Luxton said the #AgVenture theme of #AgDayAU 2021 was all about promoting the many diverse and fulfilling careers in Australian agriculture.

“The winning images succeed in taking you right to the paddock, tractor cab or the orchard. They perfectly capture the diversity in Australian agriculture and the dedication of those who work in our industry.”

National Agriculture Day is held on the third Friday of every month.

2021 #AgDayAU Photo Competition Winners

First place – The Bee Keeper
Photographer: Russell Ord, Margaret River Western Australia

Second Place – Emily wins over Woolly
Photographer: Amanda Swaney, Mansfield Victoria

Runner up – Eagerly Awaiting a Trip with Dad
Photographer: Amelia Stone, Perth Western Australia

Runner up – McMahon Bros Orchard Stanthorpe, QLD
Photographer: Louise Wright, Brisbane Queensland

Runner up – Stripy sunrise
Photographer: Mark Merrett, Kaniva Victoria

Runner up – Bird’s eye view of Brunette Downs Station
Photographer: Sarah Monsalve, Brisbane Queensland

The post Bee Keeper image finds sweet spot in National #AgDayAU Photo Competition appeared first on AustralianFarmers.

Fake meat products accounts for less than one per cent of total fresh meat and alternative protein sales in Australia. Unlike all-natural Australian red meat, around half of the fake meat consumed is imported from overseas. (Source)

Fake meat products generally come from a plant source like soybeans or wheat, or even fermented fungi. Manufacturers use imitation flavours, colours and perfumes to hide things like bitterness, dryness and astringency and to mask the earthy flavours of vegetables, cereals and beans. (Source)

Additives are also required to improve the texture and taste of the fake meat, whilst colours and enhancers are also needed to give the end product a meat-like appearance. (Source)

Watch this video to find out more:

For more information, resources and facts, head to Australian Good Meat.

The post What is ‘fake meat’? appeared first on AustralianFarmers.

In this latest report, it was revealed that our national food waste bill now tops $10.3 billion, or enough to feed 1.1 million households (or every household in Brisbane) for an entire year.

The average Aussie household wastes 11% of the food they buy, which is $1,038 per year in the bin – or just under six average weekly trips to the supermarket each year.

The report also found that the average grocery bill is up $20 per week, meaning we now spend a total of $178 every week on food.

To help, the team at Australian Farmers has compiled our best tips to reduce household food waste:

1. Make a plan…. and stick to it!

A great way to ensure as little food is wasted as possible, is to create a food plan. That could be daily, weekly or even monthly. Make sure to include upcoming events such as birthday dinners, take-away nights and weekends away. By doing so, you’ll be able to tailor the weekly shop to match what meals you will actually need to make. There’s no point doing a whole week’s worth of grocery shopping, when you have plans to eat out two nights that week!

Another great planning tip, is to go grocery shopping with a list. That way you’ll be less likely to add anything to the trolley that isn’t needed, saving a whole load of food from the bin!

2. Learn labels

Being label literate is crucial to getting the most out of your food. Knowing the difference between ‘Use by’ and ‘Best Before’ will make sure food is used in time.

‘Use by’ = this is the date something must be eaten by.
‘Best by’ = this date will let you know when foods will start to lose quality.

3. Get the most out of your freezer

Freezing food and meals is the best way to reduce household food waste. Bread, vegetables, fruit, soups and stock are all items that can be frozen and taken out when needed. Fruit can be frozen in portions for ‘ready to go smoothies’, while leftover vegetables can easily be turned into the perfect stock cubes for upcoming meals!

4. Get creative with leftovers

According to the Food & Farming report, veggies, fruit, bread and pastries are the foods most likely to find themselves in the bin, contributing to the nation’s growing volume of food waste. However, an easy way to ensure such foods get a second chance is, by canvassing at the end of the week, which foods are on the brink of becoming food waste. Instead of lining the bin, these foods can easily become smoothies, soups, stocks and stir-frys – all which are able to go into the freezer!

The post Top tips to tackle food waste appeared first on AustralianFarmers.

Delicious? Tick.

Best served? With friends.

Not only does this unique twist on a starter dish classic tick all the boxes – it also makes for the perfect snack! Made with fresh Aussie pork (and herbs!), this excellent entree is sure to impress dinner guests (they’ll never know it took only half an hour to make!).

Ingredients

600g pork mince
5g cracked black pepper
25g grated Parmesan cheese
200g Italian pasta sauce
3 tablespoons chopped parsley
1 tablespoon chopped oregano leaves
250g cherry Bocconcini
200g Panko bread crumbs

Method

1. Preheat oven at 180°C.
2. Mix together mince, pepper, parmesan, pasta sauce and fresh herbs.
3. Take a scoop of mince and roll around one cherry bocconcini.
4. Roll the pork arancini in bread crumbs.
5. Line a baking tray with baking paper and place the balls onto the tray.
6. Spray balls with olive oil.
7. Cook in pre-heated oven for 30 minutes or until the outside is golden and crisp.

For more recipes and information, head to Australian Pork.

The post Party-perfect pork arancini entertainers appeared first on AustralianFarmers.