FISH TANK WATER PUT TO FRUITFUL USE

DURING a recent drive through the central and northwest there was nearly always a willy- willy somewhere in the distance. Sometimes there were several. Hughenden stock and station agent Peter Mills took the photo of this willy last week tearing its way across the carpark at the Hughenden Solar Farm. WHEN the going gets tough, the tough get growing.

That’s what Townsville man Ben Casey is doing at the outback North Gregory Hotel he manages in Winton.

Ben is growing vegies and raising fish as a part of program to provide fresh food to patrons at the historic North Gregory.

This is the same pub where Banjo Patterson’s Waltzing Matilda made its public debut in 1895. Ben is using a system called aquaponics, a combination of aquaculture and hydroponics, which sees waste water piped from fish tanks providing nutrient to plants.

Ben is growing jade perch and barramundi in fish tanks set up in a shade house in one corner of the grand old pub’s beer garden. The tomatoes, beetroot, eggplant, carrots, herbs and other vegies are planted in pots containing small rocks. The nutrient rich water from the fish tanks passes through the rocks which act as filters, taking out the fish excrement and other nutrients which fertilises the plants.

The clean water then goes back into the fish tanks where the cycle begins all over again. So far it represents a saving of $ 200 to $ 300 a week on bringing food in from the coast 865km away, but more importantly it means being able to add fresh homegrown vegies to the hotel’s restaurant and cafe menus.

While the Townsville Bulletin was there, restaurant worker Chloe Stockham ( pictured with Ben) came in to pick tomatoes for the lunch menu. Fish lovers will have to wait.

The perch and barramundi will not be ready to eat until mid- 2018.