The public are being invited to see for themselves real dairy farms in action, in this case, finalists for the 2014 Ahuwhenua Trophy BNZ Maori Excellence in Farming Award for Dairy.
“Given what’s been in the media over the past 24-hours, this is frankly the best antidote,” says Willy Leferink, Federated Farmers Dairy chairperson.
“It is an opportunity to see three top-performing dairy farms in action tomorrow, Friday and next Wednesday.
“This is also a chance to talk to the trustees, the farm managers and the organisers of this fantastic competition. Above all, it’s a genuine opportunity to use your Mark I eyeball and see for yourself what a modern dairy farm is and perhaps, what it isn’t. . .
Share-milking company Holden Farms Limited has been fined $28,125 and ordered to pay reparations of $75,000 after a farm hand died last year when the quad bike he was riding rolled on top of him.
Holden Farms pleaded guilty in the Tokoroa District Court to one charge under the Health and Safety in Employment Act of failing to take all practicable steps to ensure the safety of Gary Tantrum.
Mr Tantrum died one year ago tomorrow while he was mustering cattle on a farm at Mangakino in Waikato. His quad bike rolled while he was riding up a steep slope. It fell on top of him, crushing him causing fatal injuries. . .
Agricultural contractors need to ensure they are on top of their all employment and health and safety obligations, according to Rural Contractors New Zealand (RCNZ)
“Our industry is working hard to encourage and attract good people into the sector,” says RCNZ chief executive Roger Parton. “It is all very well having a top-of-the-line tractor, but it is not much use if there is nobody to drive it!”
He says one way of ensuring that both employers and employees have a clear understanding of their responsibilities and obligations is to have written employment agreements in place.
“It is actually a requirement of employment law to have EAs and these should be signed before any work begins.” . . .
I’m just back from the vineyards of New Zealand.
You don’t need me to tell you about Marlborough Sauvignon Blanc, which has hordes of fans.
You’ll know Cloudy Bay, but try Greywacke (pronounced Greywacky) by Kevin Judd, winemaker at Cloudy Bay for two decades. Outstanding.
And breaking out from Sauvignon Blanc, how about the spine-tingling Paddler Grüner Veltliner, Kumeu River Chardonnay, Vinoptima’s exotic Gewürztraminer, or the world-class reds of Craggy Range in Martinborough?
Otago in South Island is showing glimpses of world-class Pinot Noir. . .
This year, two of New Zealand’s finest local luxuries Cloudy Bay Pelorus and freshly shucked oysters will be served together as a first of the season food and wine pairing. From 10 March, 19 of New Zealand’s top restaurants will be taking part in the launch of Cloudy Bay Pelorus & Oysters. The delicious crisp palate and creamy complexity of Cloudy Bay Pelorus is the perfect wine match for the taste of freshly shucked Bluff oysters.
Joining New Zealand, top restaurants in Australia including Sydney, Brisbane and Melbourne will also take part in this new Cloudy Bay culinary experience. Diners will be able to indulge in perfectly chilled Cloudy Bay Pelorus, served by the glass or bottle with freshly shucked bluff oysters served over ice in a custom made Cloudy Bay wooden crate. . .