“Provenir is truly unique,” says co-founder Jayne Newgreen. “We are the first and only company in Australia operating a mobile, on-farm abattoir and supplying beef that has been processed at the point of production, on the farm they were raised.”

Launching in June 2019, Newgreen hoped they would “disrupt the red meat industry for the better”. Provenir’s emphasis on regenerative farming methods and best quality meat has also garnered a lot of attention. And in just over a year, they have partnered with 30 farmers across Victoria and New South Wales, as well as snapped up gongs at thedelicious. Produce Awards and Australian Food Awards.

Newgreen cannot help but feel proud of what Provenir and its partners have achieved. “Together, we are building a community of conscientious consumers and farmers who share a vision for highest animal welfare practices and the celebration of true provenance.”

~ WRITTEN BY ANITA CONNORS, CONTRIBUTING EDITOR

Click here to find out more about Provenir

You'll find Provenir beef on the plate at selected VIC restaurants including Rockpool Bar + Grill, and Grossi Florentino; in leading grocery stores and butchers in VIC, NSW & ACT; and, weekly direct-to-your-door deliveries into Melbourne and select regional areas of Victoria.

“Provenir is truly unique,” says co-founder Jayne Newgreen. “We are the first and only company in Australia operating a mobile, on-farm abattoir and supplying beef that has been processed at the point of production, on the farm they were raised.”

Award-winning, biodynamic farmer, Charlie Arnott, is in the inspiration and information business. Incentivised by winning the 2018 Bob Hawke Landcare Award for his commitment to sustainable agriculture, he put some of his prize money towards launching his podcast, The Regenerative Journey, and in the past six months has interviewed farmers, chefs and innovators.
 
 “It was important for me to spread a pretty simple message and very compelling message,” he says.
 
 That message centres on the impact humans are having on the planet, how as a species we’re not getting healthier, and what we can do about it. For him, one answer is better farming methods.
 
 Arnott says, “Regenerative agriculture is a way of addressing those issues by improving the health of the environment through carbon sequestration, through good farming practices and ecological improvements. But also in doing that, we produce much higher quality food.”
 
 In his latest podcast, Arnott invites restaurateur and television personality, Matt Moran, to pick up that discussion. “He’s a chef, so as a farmer I appreciate the skill that he has in turning our food up to 11. He also gets the trials and tribulations of farming. And he's very sympathetic to farmers because he is one.”
 
The two cover a range of topics, digging deep on everything from Moran’s career to seasonal ingredients driving business success to Moran’s regenerative farming journey. Arnott says, “He's not a token farmer or token chef. He really takes his job seriously. He's a wonderful representative for the hospitality industry.”

Click here to listen to the podcast.
 
 ~ WRITTEN BY ANITA CONNORS, CONTRIBUTING EDITOR

Award-winning, biodynamic farmer, Charlie Arnott, is in the inspiration and information business.

Kathleen Davies, the founder and owner of Nip of Courage, a distributor for Australian craft spirits spends her life at the coal face of drinking trends.

She says COVID-19 has drastically changed the way Aussies are consuming spirits, with many people shifting to making their own cocktails at home, partly out of necessity but partly because they’re keen to ‘drink less but drink better’.

“People are much more price conscious at the moment,” says Kathleen. 

This, combined with reduced numbers allowed in venues, has bolstered the drinking at home culture even further. 

Kathleen says that these factors are what is driving sales of pre-batched bottle cocktails. 

Bars are selling pre-batched cocktails with high ABVs to ensure shelf stability in bottles that patrons can pick up and take home. 

“Classics like negronis and martinis are big because they keep well,” says Kathleen. 

Consumers are also buying bottle cocktails online from places like The Eveleigh Group that owns bars like Black Pearl. 

“They’re calling it The Mix Tape and it’s a cocktail pack with a bottle cocktail from each of their venues,” says Kathleen. 

Kathleen’s Aussie Tipple Company brand has also launched a range of cocktail packs.

These packs include all-Australian product like vermouth and bitter orange liqueur (an Australian-first), as well as glassware and things like grain samples in the whiskey pack. 

The packs come with a password-protected masterclass video starring a distiller, a bottle shop owner or bartender so drinkers learn the provenance and nuances of what they’re drinking.

As far as hot ingredients, Kathleen says that natives are still huge. 

“There are over 24,000 possible Australian native ingredients that you can use in a spirit and there are Aboriginal suppliers that you can buy them from,” says Kathleen.

There are also distillers, like Imbue in Victoria, that are using sustainably sourced weeds like blackberries, wild fennel and prickly pear fruit in their blends. 

Kathleen says some exciting innovation is also showing up. 

“Reid and Co in Bright partnered with Billy Button wines to create a Gin and Juice range and they also use things like local alpine pine needles in their gin,” says Kathleen, 

In terms of supporting distillers, Kathleen says she loves all of her brands but she urges people to support the Victorians who are doing it especially tough because of the bushfires and COVID-19. 

“Distillers like Josh Walker from Railway Shed in Timboon [single malt whiskey], Hamish Nugent and Rachel Reid from Reid and Co in Bright [gin] and Mel and Mick Sheard from Imbue [gin] could really use your support. They’ve lost their tourist foot traffic and they’re located in regional areas so it’s really hard for them at the moment,” says Kathleen. 

Less than one per cent of the spirits consumed in Australia are made in Australia with Australian ingredients, and 90 per cent of Australian distilleries are located in remote and rural areas?

Read more about some of the distilleries in the Nip of Courage portfolio here: Imbue Distillery VIC, Karu Distillery NSW, Timboon Railway Shed Distillery VIC, Belgrove Distillery TAS, and Stone Pine Distillery NSW. 

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Food&HeartCo.

Sydney + Surrounds, NSW

This wonderful producer has just joined our growing community. More info coming soon!

Food&HeartCo.

This wonderful producer has just joined our growing community. More info coming soon!

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