Bird’s the word from chefs for top sup­plier

Narrogin Observer - - News - Michael Traill

Wa­gin Duck and Game has been hon­oured by be­ing named the in­au­gu­ral Fresh Pro­ducer of the Year Award from by The West Aus­tralian Good Food Guide.

Chefs from across the State were asked to nom­i­nate their top three fresh pro­duc­ers as part of the award’s judg­ing process.

Own­ers Marc and Jos Brum­mel­man, say their free-range prod­ucts’ high qual­ity and rep­u­ta­tion among elite chefs in Perth and across the South West is what keeps them in busi­ness against much larger frozen sup­pli­ers from the Eastern States.

“They (WA chefs) like the taste of it, the flavour of it is so much bet­ter ac­cord­ing to them and they can work with it a lot eas­ier,” Marc said.

“They can present it to their cus­tomers a lot bet­ter.”

Mr Brum­mel­man also said the qual­ity of Wa­gin Duck and Game’s prod­ucts was due to the qual­ity of life of their free-range birds, and the sell­ing point of both a lo­cally pro­duced and an­i­mal friendly prod­uct mean chefs don’t mind pay­ing top dol­lar.

“The story of it, lo­cal and freerange, they can sell that to their cus­tomers,” he said. “Cus­tomers these days like to know where their meat is from, it’s cer­tainly a more an­i­mal friend­lier way we pro­duce.”

Start­ing out sell­ing about 10 ducks a week, Wa­gin Duck and Game now sell between 400-450 ducks a week, about 400 free-range game birds a week as well as other sea­sonal birds and have their own abat­toir onsite.

“We process on-farm, one of the things we had to build up was an abat­toir, was not on the orig­i­nal plan, but there is no duck abat­toir left in WA,” Mr Brum­mel­man said.

“It turned out to be a good thing, be­cause we keep con­trol of the qual­ity.”

Pic­ture: Michael Traill

Own­ers Marc and Jos Brum­mel­man.

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