In the news
Articles, interviews and media coverage for 2020/21
Watch Outback Lamb as chefs Andy Allen, Darren Anderson and Mark Labrooy road trip in the name of menu research around regional NSW. The program, which takes its name from the highly acclaimed restaurants Three Blue Ducks is featured on Channel Ten and 10Play. We were pleased to have the opportunity to show them a taste of farm life, far from the city. The team were so genuinely interested in the processes and work that goes into lamb production and it was a delight to show them the ropes. They helped out in the sheep yards and even gave a hand with the harvest! Like us, I hope you'll be totally charmed by the banter of these genuine mates.
Georgie Newton Photography
In the face of tight margins, their strategy to stay viable was to expand horizontally to increase productivity: more land, bigger machinery and more technology.
However, this wasn’t changing their margins and Fiona was conscious that bigger farms can lead to smaller communities.
Faced with these dilemmas, Fiona took a new approach and asked a new question: ‘What if we expanded vertically instead of horizontally?’
From this vision, Outback Lamb was born, creating a value-added pathway for their business which ﬂows through their small community.
Starting a lamb brand was daunting, but Fiona set out with a clear list of what she wanted to do, as well as what she did not want to do.
“We wanted to provide opportunities for our kids so they could one day work in the business if they wanted to and at the same time provide business opportunities in the community.
THE FEED | SBS
NSW COUNTRY HOUR | ABC RADIO
February 20, 2020
March 9, 2020
To hear Fiona's interview skip to 14:22 secs