Voyager Craft Malt is a single-origin malthouse in the Riverina region of New South Wales. Founded by Stuart Whytcross and Brad Woolner, its bread and butter is sourcing and processing grain varieties exclusively for crafter brewers, distillers and bakers to create beer, spirits and loaves. “Every single grain of malt that leaves our processing facility can be traced back to the farm,” says Whytcross.

With flavour at the forefront, being small-batch means Voyager Craft Malt has “the flexibility to run a lot of unique, older heritage or heirloom varieties of malt, and to segregate products based on variety, paddock, farmer, and farming practice.”

Whytcross sees Voyager Craft Malt as playing an essential part in connecting their artisan customers with the people and regions behind their products. “It also gives them peace of mind that they are supporting a small local business, sustainable farming and malting practices and the local economy.”

Click here to find out more about Voyager Craft Malt.

~ WRITTEN BY ANITA CONNORS, CONTRIBUTING EDITOR

What makes Voyager the most sustainable producer of craft malt in the world?

They use a fully sustainable carbon-neutral heat source to kiln all of their malts. This is done through a bio-char facility which is turning agricultural by-products, such as walnut shells and rice hulls, into bio-char which is an organic charcoal-based product they put into their soils to improve the quality of the crops. And all wastewater is reused for crop irrigation. Impressive stuff!

If you find yourself in the Riverina region, do yourself a favour and visit the newly opened Whitton Malt House. It’s an amusement park of malt featuring a cellar door, restaurant, whisky bar, event space and luxury lakeside villas.

If you are keen to taste Voyager Craft Malt in some top-quality drinks, it's used by an impressive list of artisan brewers and distillers such as Wildflower Brewing & Blending, Cupitt Craft Brewers, Timboon Railway Shed Distillery, and big boys such as Batch Brewing Co., Stone & Wood and Young Henry’s.

Voyager Craft Malt is a single-origin malthouse in the Riverina region of New South Wales. Founded by Stuart Whytcross and Brad Woolner, its bread and butter is sourcing and processing grain varieties exclusively for crafter brewers, distillers and bakers to create beer, spirits and loaves. “Every single grain of malt that leaves our processing facility can be traced back to the farm,” says Whytcross.

“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.

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.

Provenance Flour and Malt

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