Turning ethical farming into an immersive travel experience just outside Sydney
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Turning ethical farming into an immersive travel experience just outside Sydney
Nosh Trekker's Paddock To Plate tour in Australia'south Southern Highlands brings y'all up close to a family-run meat farm and restaurants that are proudly locavore.
Cattle at Laurel View Farmstay, located 90 minutes outside of Sydney, are allowed to roam freely. (Photo: Maugers Meats)
26 Mar 2022 12:38PM (Updated: 04 Jul 2022 03:58PM)
In the age of mass-produced meat sold in soulless hypermarkets, a family-run farm continues to uphold its legacy of producing ethically farmed meat in the rolling hills of Commonwealth of australia's Southern Highlands.
In 1972, Joe Mauger established the outset butchery in Burrawang, a village virtually an-hr-and-a-half drive south of Sydney, selling mainly beef and lamb from animals reared on his farm.
Today, his son, 60-yr-old John, who took over the Maugers Meats business organisation at the age of 18 when his father passed away, continues to supply top quality grass-fed and free-range beef and lamb to the community and restaurants in the region.
Besides the family unit subcontract located in the village of Robertson, the Maugers also own and run two butcheries in Burrawang and Moss Vale, as well every bit Laurel View Farmstay, which is the original 1950s farmhouse that John grew upward in, and is at present mainly overseen past his married woman Vicki, 60, who makes sure guests are well fed with succulent cakes.
John'due south children, Leah, 36, Mat, 34, and Nicole, 31, help out in the business. Mat takes accuse of the butcheries and Leah handles marketing and administration, while John manages the day-to-day farm operations. Nicole is currently on maternity get out.
In 2017, the Maugers started the Paddock To Plate bout with culinary tour specialist Nosh Trekker to give visitors an insight into the practices of a sustainable meat subcontract, including rearing and butchering techniques that accept been used over three generations; what is grain and lot feeding, and why they are beneficial; as well as how the methods used by John's father have been proven to yield quality meat.
Co-ordinate to Suzannah Cowley, a Nosh Trekker marketing representative who worked with the Maugers on the tour details, participants can choose to stay in the neighbouring villages of either Burrawang or Bowral, and get private transfers to the farm the next day.
She shared: "From the moment they arrive at the farm, it is an immersive experience from hearing most the rich family story and observing how the cattle and sheep are reared, to witnessing their amazing knife skills in breaking down the carcass at the butcher store and tasting the meat at nearby buffet, The Burrawang General Store".
For those curious to know what exactly constitutes a 100 per cent grass-fed or free-range animal, Mauger says that the bout will "give an honest and open view of farming practices where I cut through the glossy advertising and faux claims".
He shares how his animals graze fully on grass or hay and silage (grass that have been cutting and baled for afterwards apply, usually during the winter months) and are free to roam paddocks in a natural environment with dams, springs and trees to keep them happy and stress-gratuitous.
"I choose non to administer antibiotics or hormones to my animals, and I personally handle all of them in a gentle and calm style," said Mauger. "I do not utilize electrical stimulators, savage dogs or rough treatment. Stress is one of the about significant causes of tough meat as it causes the muscles to tense, tighten and shorten."
The three-hour Paddock To Plate tour can be taken on its own, or included as office of a longer itinerary such as Noshtrekker's Wildes Meadow and Highlands Gateway tours that explore wineries and the scenic countryside, with personalised dinners by well-known local chefs passionate most highlighting Highlands produce, such as Thomas Pirker, executive chef at fine dining eatery Katers, and Teena Crooks, a private dining chef who used to exist the executive chef of Vault Dining Room in heritage-filled The Former Banking company Hotel.
Cowley highly recommends Katers at Peppers Manor Firm, which is a 30-minute drive away from the Maugers' subcontract. It offers outstanding tasting menus of the freshest seasonal produce, including its own homegrown herbs and vegetables, in a magnificent country manor setting. The restaurant is an Australian Good Food Guide Chef Hat Award winner, and its menus list local producers such as Maugers Meats' beefiness and lamb, and so you know where your food comes from.
Another local favourite: The Burrawang Hamlet Hotel pub, housed in a celebrated edifice located opposite the Maugers' butchery, which supplies the meat used in hearty pub classics such as boring braised lamb shoulders, rump steak, and beef burger patties, all served in a casual convivial atmosphere.
For those who appreciate a customs that supports each other in upstanding food practices and spotlighting local ingredients, a trip to the Southern Highlands will exist definitely be 1 worth sampling and savouring.
READ> The chef who sets upward his roving restaurant in the natural spectacle of Western Australia
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Source: https://cnalifestyle.channelnewsasia.com/experiences/nosh-trekker-paddock-to-plate-food-tour-australia-what-to-expect-239191
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