DRY conditions in the Upper Hunter have forced the pruning of some 20,000 olive trees at Pukara Estate reducing crop expectations, but on the upside a different olive-flavoured product is taking the restaurant trade by storm.
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Olive-flavoured lamb, marketed as Pukara Estate Lamb, is making its presence felt in top restaurants and pubs across the Hunter Valley and Central Coast.
Pukara managing director Steve Goodchild said the lamb had practically created its own niche.
“The sheep graze on fruit and shoots and the chefs really appreciate the flavour profile of the meat,” Mr Goodchild said.
It’s good news in an otherwise rough situation as far as rainfall is concerned in the Upper Hunter.
Mr Goodchild said Pukara Estate’s total 2017 rainfall was 333 millimetres, half that of the usual average rainfall, and the 2016 rainfall was 140ml below average.
Fortunately the 300-acre estate fronts the Hunter River and the grove is irrigated from there.
“Keeping the water up to the trees is difficult and the sub-soil moisture profile is suffering,” he said.
“In November we cut the trees’ canopies back quite aggressively to compensate for the dry spell.
“Olives have the ability to endure harsh conditions but they’re certainly not happy in this weather, we’ll end up with less fruit but it was more about just being able to finish the crop.”
The current olive crop will be harvested in April.
As for the lambs, the estate sells about 30 a week through Hunter Valley Premium Meats, and director Tim Perram said the meat had been extremely well received.
“The product has been endorsed and embraced by some incredibly high-class chefs,” Mr Perram said.
“It’s from a sustainable operation and one of the best products our company has been involved with.”
Pukara runs about 800 primarily Dorper sheep, cell grazing them in mobs of 120 to 150 head on five- to seven-hectare blocks in the olive grove.
“Grazing sheep in the grove also reduces inputs,” Mr Goodchild said.
“We’re not running tractors to slash between rows or spraying hebicides.”
Pukara has added yet another string to its bow by launching a skincare range last October, Earth and Grace, headed by Pukara director Racquel Goodchild, Steve’s wife.
“We’ve had a good response from our customer base,” Mrs Goodchild said.
“We have product in rural towns like Armidale, Tamworth, Mudgee and a pharmacy in Muswellbrook but our best customer is Newcastle Airport which is great exposure.”
The range consists of a body wash, body lotion, body butter, handcream and a lip balm, contains all-natural ingredients including olive oil produced in the Hunter Valley, and is also made in the Hunter.
