Rural round-up

December 15, 2019

Otago institutions work to create virtual centre for rural health education :

Three Otago institutions are teaming up to improve the future of rural health care.

The University of Otago, Otago Polytechnic and Central Otago Health Services have signed a memorandum of understanding on rural health care practice, service, education and research.

The organisations want to create a virtual centre for rural health education. . .

Telford campus future secured at graduation – John Cosgrove:

During the 2019 graduation ceremony, Southern Institute of Technology chief executive Penny Simmonds spoke of the multimillon-dollar plans for the future of the Balclutha farming industry training institute.

“We are projecting to spend $6 million over the next couple of years on Telford, making sure that it is ramped up with plenty of students there getting graduates out into the primary sector.”

“I am really pleased that SIT have locked in a good level of funding to be able to do the upgrades they need to do at Telford. . .

Emissions profile sparks debate – Laura Smith:

It is a moot point; discussion about whether Southland has too many cows has been generated after Great South released the 2018 Southland greenhouse gas emission profile earlier this week.

Agricultural-related emissions were found to be the largest emission source for Southland, accounting for 69% of overall gross emissions.

Greenpeace sustainable agriculture campaigner Gen Toop said there were too many cows.

“We urgently need fewer cows if we are going to address the climate and water crises.” . .

Fortuna buys Zeestraten farms from Southern Centre – Neal Wallace:

Four farms at the centre of the Southland Mycoplasma bovis outbreak have been sold.

Southern Centre Dairies, owned by Alfons and Gea Zeestraten, has been bought by Southland dairy farming firm, Fortuna Group.

Zeestraten said he is uncertain what he will do next, before politely declining to comment further. . .

 

Commission grants clearance for Cardrona to acquire Treble Cone

The Commerce Commission has granted clearance for Cardrona Alpine Resort Limited to acquir either the shares of Treble Cone Investments Limited or the assets it uses to operate the Treble Cone ski field.

In considering Cardrona’s application for clearance, the Commission focussed on whether the price of single day, multi day and season ski passes would increase with the acquisition, including to skiers in the Wanaka region, and whether the acquisition would increase the likelihood of coordination on ski pass prices. The Commission also considered the extent to which an alternative purchaser would invest in, and develop, the Treble Cone ski field. . .

International Human Resources specialist to join Ballance Agri-Nutrients lead team:

Ballance Agri-Nutrients is proud to announce that Jackie Rich, an internationally experienced human resources professional, has accepted the role of General Manager People and Capability.

“We’re excited to add Jackie to our team. She is a proven HR leader who has successfully led teams at both strategic and operational levels, with over 20 years’ experience spanning the full spectrum of HR functions”, says Mark Wynne, Chief Executive Officer. . .

 


Culinary Central

May 22, 2009

A Central Otago farmer enjoyed dinner was so effusive in his praise of the meal he’d eaten at a London restaurant that the waiter brought the chef and the restaurant owner out to meet him.

In the ensuing conversation the farmer discovered the chef had trained at Cromwell. The owner added that his only fault was that he’d only work with the best cuts of meat.

Cromwell? Yes, at Otago Polytechnic’s Cromwell Campus  which delivers a variety of courses including turf management, stone masonry, viticulture and hospitality.

The farmer mulled on the conversation with the chef and the importance of ensuring the trainee chefs worked with good cuts of meat so when they graduated and went to work around the world they would use New Zealand beef and lamb.

That mulling eventually led to a dinner at the polytech’s Molyneaux restaurant last night, cooked by trainee chefs and served to the Southern South Island Sheep & Beef Council and guests, two of whom were my farmer and me.

We were served a degustation menu, five little courses of delicious food, beautifully presented and matched with wines.

Italian lamb loin with beetroot pinot jelly, horseradish cream, micro greens and shaved parmesan accompanied by Quartz Reef Methode Traditional.

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Consomme of beef en croute with barley, red pepper and broad been accompanied by Bannockburn Road Pinot Gris – which is produced by Cromwell students.

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Ravioli with ox tail and mushrooms accompanied by a Bendigo Syrah from Aurora Vineyard.

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Herb and macadamia nut crusted rack of lamb with fondant potato, steamed broccolini and braised short rib with a Bannockburn Road Pinot Noir.

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Duo of white and milk chocolate delice with a saffron Anglaise and pistachio tuille accompanied by a 2006 Late Harvest Riesling.

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The chefs are only a third of the way through their training. The meal they served us was a feast for the eyes and the taste buds and left the diners satisfied but not over full.

If they can do so well this early in their training, they will be wonderful ambassadors for our produce when they are in their own kitchens in which ever corner of the world their careers take them.


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