{"id":69569,"date":"2020-06-28T11:12:15","date_gmt":"2020-06-28T01:12:15","guid":{"rendered":"https:\/\/timesnewsgroup.com.au\/goldenplains\/?p=69569"},"modified":"2020-06-28T11:12:15","modified_gmt":"2020-06-28T01:12:15","slug":"more-than-meat-and-three-veg-eat-drink-west","status":"publish","type":"post","link":"https:\/\/timesnewsgroup.com.au\/goldenplains\/news\/more-than-meat-and-three-veg-eat-drink-west\/","title":{"rendered":"More than meat and three veg &#8211; Eat Drink West"},"content":{"rendered":"<p style=\"text-align: center;\"><strong>Kate Davis from <a href=\"https:\/\/eatdrinkwest.com.au\/\">Eat Drink West<\/a> continues chatting with the region\u2019s producers on how they\u2019re coping with the fallout from COVID-19. This week it\u2019s everything from the orchard, the market garden and the pasture.<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>The meat makers<\/strong><\/p>\n<p>PRIOR to COVID-19, the majority of Sher Wagyu beef was destined for premier restaurants around the region as well as in export markets.<\/p>\n<p>Now, things have changed.<\/p>\n<p>\u201cWe have had to shift our focus to retail and direct sales,\u201d said Sher Wagyu farm owner Vicki Sher.<\/p>\n<p>\u201cWe are doing this by promoting more volume and different cuts through our existing retail butcher customers and also working hard to place our product into new outlets.\u201d<\/p>\n<p>A family-owned business, Sher Wagyu has been producing premium wagyu beef for more than three decades.<\/p>\n<p>As a result of the pandemic, the farm has now set up a direct home delivery service and is working with long-term distributors to have a retail, supermarket and online focus.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-69571\" src=\"https:\/\/timesnewsgroup.com.au\/goldenplains\/wp-content\/uploads\/sites\/23\/2020\/06\/WPP3-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" \/>Ms Sher said customers can continue to support meat farmers by buying online at wholesale prices, supporting local butchers, and enjoying take home meals from those restaurants who make use of local beef.<\/p>\n<p>\u201cIt\u2019s been a challenging year to say the least,\u201d he said. \u201cBut it\u2019s been amazing to see how resourceful, innovative and positive people and businesses have been. That has been inspiring and helped us to keep moving forward.\u201d<\/p>\n<p>Judy Croagh from <a href=\"https:\/\/timesnewsgroup.com.au\/ballarat\/news\/producing-pork-with-regional-pride\/\">Western Plains Pork<\/a> agrees the last few months have been incredibly challenging for farmers everywhere.<\/p>\n<p>Western Plains has quickly adapted its model to focus online, allowing its products to remain available for restaurants and consumers through a new home delivery service.<\/p>\n<p>Ms Croagh said being able to work alongside industry leaders has allowed her team to maintain a positive outlook amongst the chaos of the pandemic.<\/p>\n<p>\u201cIt is pretty exciting when I am contacted by some of the chefs I have worked with for a long time and they want to use our product,\u201d she said.<\/p>\n<p><strong>The fruit and vegetable producers<\/strong><\/p>\n<p>While Brigid Corcoran already had an online presence for her bushfood venture Saltbush Kitchen, she affirms that keeping afloat amongst the COVID crisis has been a challenge.<\/p>\n<p>\u201cI already had an online store, so I am shaping the business around that,\u201d she said.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-69572\" src=\"https:\/\/timesnewsgroup.com.au\/goldenplains\/wp-content\/uploads\/sites\/23\/2020\/06\/SALTBUSH_K_2-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" \/>With MasterChef 2020 embracing bushfoods this year, Brigid said she\u2019s been lucky that people are becoming more appreciative and interested in the bushfoods industry.<\/p>\n<p>\u201cI\u2019m also finding that people are spending more time in their own kitchen and looking for fun and tasty ways to change up their cooking. Bushfoods are the perfect place to start.\u201d<\/p>\n<p>That being said, keeping a positive outlook is not an easy feat during one of the most testing times for the hospitality sector.<\/p>\n<p>\u201cBut we hospo people are made of tough stuff!\u201d Ms Corcoran said. \u201cWe are trained to be creative and responsive. It\u2019s what we do on a daily basis.<\/p>\n<p>\u201cCOVID-19 is a challenge on steroids, but I have taken it as a challenge to adapt and to keep telling the Saltbush Kitchen story. So take the leap to embrace our native foods, buy some bushfoods and get cooking!\u201d<\/p>\n<p>Jason Waller from BLK454 Fruit and Vegetables at Evansford said supplying restaurants and cafes was at the core of his business, so when those eateries shut down, so did business as usual.<\/p>\n<p>However, with the assistance of some friends in the food and wine industry, he was able to adapt to the current climate and continue connecting growers to restaurants and the public.<\/p>\n<p>\u201cIn the last month, there have been many businesses come up out of nowhere to supply produce boxes, but most of these are not local and will not be here in the long term,\u201d said Mr Waller.<\/p>\n<p>\u201cOur Eat Drink West boxes provide great insights into the local growers and producers they support.<\/p>\n<p>\u201cIf we are to come out the other side of this successful, we local need local support.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kate Davis from Eat Drink West continues chatting with the region\u2019s producers on how they\u2019re coping with the fallout from COVID-19. This week it\u2019s everything from the orchard, the market garden and the pasture. &nbsp; The meat makers PRIOR to COVID-19, the majority of Sher Wagyu beef was destined for premier restaurants around the region [&#8230;]<\/p>\n<p><a class=\"btn btn-secondary understrap-read-more-link\" href=\"https:\/\/timesnewsgroup.com.au\/goldenplains\/news\/more-than-meat-and-three-veg-eat-drink-west\/\">Read More&#8230;<\/a><\/p>\n","protected":false},"author":163,"featured_media":69570,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[7],"tags":[],"post_folder":[],"class_list":["post-69569","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>More than meat and three veg - Eat Drink West - Golden Plains Times<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/timesnewsgroup.com.au\/goldenplains\/news\/more-than-meat-and-three-veg-eat-drink-west\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"More than meat and three veg - Eat Drink West - Golden Plains Times\" \/>\n<meta property=\"og:description\" content=\"Kate Davis from Eat Drink West continues chatting with the region\u2019s producers on how they\u2019re coping with the fallout from COVID-19. This week it\u2019s everything from the orchard, the market garden and the pasture. &nbsp; The meat makers PRIOR to COVID-19, the majority of Sher Wagyu beef was destined for premier restaurants around the region [...]Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/timesnewsgroup.com.au\/goldenplains\/news\/more-than-meat-and-three-veg-eat-drink-west\/\" \/>\n<meta property=\"og:site_name\" content=\"Golden Plains Times\" \/>\n<meta property=\"article:published_time\" content=\"2020-06-28T01:12:15+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/timesnewsgroup.com.au\/goldenplains\/wp-content\/uploads\/sites\/23\/2020\/06\/Sher-wagyu-scaled-e1593306642837.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"750\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Kate Davis\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Kate Davis\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/goldenplains\\\/news\\\/more-than-meat-and-three-veg-eat-drink-west\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/goldenplains\\\/news\\\/more-than-meat-and-three-veg-eat-drink-west\\\/\"},\"author\":{\"name\":\"Kate Davis\",\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/goldenplains\\\/#\\\/schema\\\/person\\\/4a0b6d32f9b08746ac67b983c557f46d\"},\"headline\":\"More than meat and three veg &#8211; 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