It’s time for our Winter Newsletter! Our second instalment, updating you all on what is happening here at the farm.
In exciting news, we have just won the State Delicious Awards for the 3rd year in a row. Last year we also won gold at the Nationals (fingers crossed for this year). A bit about this State award; to win you need to be nominated by a renowned chef. They then dwindle this list down to a select few who provide their produce to a panel of industry chefs to cook, eat and decide the selection of winners. Once the state awards are announced, they move on to deciding the national winners. Our category was “From the paddock” so we were up against some tough competition including pork, beef, goats, chickens, ducks, you name it. Delicious Produce Awards aim to celebrate farmers that continue to provide the most innovative and sustainable produce for which Australia is renowned. It is a very big honour that we are constantly humbled and ecstatic to receive each year.
So, what’s happening here on the farm?
We are currently loving using out purpose-built processing facility. Last year we made the decision to build our own facility here on our farm. This was a huge financial commitment to us, solidifying that we mean business and have confidence in our product. The big appeal of building our own facility was to give us ultimate control over the process. We officially opened it at the beginning of the year and it is now in full swing. We are very fortunate to have a crew of reliable local employees to help us every fortnight. The facility allows us complete control of animal welfare, meaning our lovely chickens no longer have to travel 2-3 hours each time – now it’s just a quick trip from one paddock to another. As well as control over animal welfare, we also have more control over the process. Its great getting to be in the driver’s seat, larger commercial facilities often use chemicals, soak the birds in ice vats and package them straight away. Being in charge means we are able to choose not to do this; our birds are air chilled/dry aged for 24hrs before we package them up, no soaking vats insight. This not only gives them crisp juicy skin, it stops that excess water leaking out when cooked. And of course, we have always been about having chemical and medication free birds. There are so many benefits with having our own facility and we are very pleased with our decision to build one. It now means that the birds do not leave the farm until their ready to be delivered to your kitchens. On a side note, with these chilly winter mornings we are very happy to no longer have the 4am commute.
It’s easy to make and yummy to eat!
During these cold winter days, our co-owner/”resident chef” Bryan found a Chicken, Leek and Mushroom Pot Pie recipe , in John Torode’s Chicken & Other Fowl cookbook. And our family couldn’t be happier as it has quickly become a household favourite, feel free to check out the recipe and try your hand at it. It’s easy to make and yummy to eat.
We are hoping everyone is staying nice and safe. If you’d like to keep updated with what’s going on with us here please feel free to subscribe below.
Kim and Bryan Kiss, Grassland Poultry
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