Gippsland’s vibrant food and fibre production and processing sector plays a major role in the region’s economy and the resilience of its communities. It also contributes significantly to the Victorian economy.
Gippsland’s abundant quality produce is enjoyed by consumers locally, in Melbourne, as well as across other parts of Victoria, Australia and the world.
Food & Fibre Gippsland aims to be an integral support and stakeholder in projects, initiatives and activities that make a positive impact on productivity, profitability, prosperity, people and in the bigger picture, the planet.
Introducing Food & Fibre Gippsland
There's nothing better than local produce, and where possible, the owners of the Tinamba Hotel, Brad Neilson and Damien Gannon source everything locally, and all their menus are made with only the best selectio of produce availalble to their chefs. Combine their award winning food with local wine; Gippsland's great climate and soils make for a perfect bottle of Cabernet Sauvignon or Chardonnay. Since 2010, they've been honoured to win Pub of the Year, Best Regional Resturant and more.
Blue Sky Organics is a family business run in Bairnsdale on the Gippsland Lakes in Victoria. We currently grow a number of varieties of garlic including Red Rocambole, Tasmanian Purple, White Crookneck, Estonian, Elephant and Silverskin. Our garlic is genuinely grown without the use of any pesticides, chemicals, artificial fertilizers and is hand planted, hand weeded and hand harvested. Our garlic is a result of a WOOFING holiday - (Willing Workers on Organic Farms), to King Island, Tasmania, where the hosts grew several varieties of garlic.
Gippsland is a diverse and large region that from end to end is about an eight hour drive – and to put it in perspective, when you’re on the Princes Highway and you go past the sign for Lindenow in East Gippsland, you’re at the half way mark! This does not deter us in getting out and about though, with the Food & Fibre Gippsland Operations Team regularly meeting face to face with people all over the region.
For the family owned South Gippsland Dairy, the last three years has been all about finding different ways of doing business in the industry. Neil and Shelley Walker took over the farm from Neil’s parents 25 years ago, and after close to 10,000 early mornings spent milking, they decided to diversify whilst still continuing to provide milk to a multi-national processor.
To continue to support the growing number of restaurants, cafes and food destination businesses to connect with the food & fibre sector, in partnership with TAFE Gippsland, we will be holding our 2nd Hospitality Forum on Monday the 17th of February.