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Warmer weather is on the horizon as Spring sets in and we come into the busiest parts of the year.
In this edition of the Fresh State of Affairs magazine, we have featured an interview with one of our youngest wholesalers Elliot from H.C. Produce, we made a visit to the Mushroom Place to feature a ‘Farm to Fork’ series and have introduced the new apple in town, the ‘Cosmic Crisp’.
We are also very excited to announce that after some time, Fresh State has decided it’s time to host a Toyota Forklift Challenge here at the Melbourne Market. This will be a great opportunity to get everyone around and support our top 10 finalists to find out who is the best Forklift Operator of the Year, with prizes up for
grabs for the contestants and a delicious BBQ for spectators to enjoy.
Fresh State has also recently partnered with a healthcare provider to offer free health checks in the market. We urge members to take a few minutes of their time to get their cardiac health checked. More information to be provided soon.
Shane Schnitzler President Fresh State Ltd.
In a dedicated effort to expand and showcase the benefits of collaborating with A better choice!, the team recently visited Queen Victoria Market to gain some new traders in the program!
The display area was set up in the grocery aisles of the market to engage with fresh food traders.
Each trader was personally approached and introduced to the many advantages of joining the program. The response was overwhelmingly positive, with new businesses expressing their eagerness to join the A better choice! initiative. Approximately 40 fresh food traders are now proudly signing up, which is a great outcome reflecting the growing trust and value in the program’s offerings.
The previous Zespri campaign stands as a testament to the success that these collaborations can achieve. The campaign had a remarkable reach, with 650 stores participating nationally. Victoria emerged as the standout state, with 200 stores joining the initiative. Zespri has expressed their satisfaction with the campaign’s success, outlining the impact of A better choice!’s strategic efforts.
Introduction of Ruby Clark
A better choice! are pleased to share that Ruby Clark has recently commenced as the new Victorian Program Coordinator replacing Ayse Halil as she steps into the National Partnerships Manager role.
Ruby will be working closely with retailers to assist in the delivery of partnerships and the A better choice! program. With an extensive hospitality background, Ruby will hit the ground running and coordinating the rollout of future A better choice! campaigns.
Please make Ruby feel welcome and be sure to say hi when you see her in-store or in the market.
watch the video scan the code below
The ‘Children in the Market’ returned during the July school holidays with activities and prizes for the youngsters.
Between Art & Style and Customer Service, Hayley from the Melbourne Market Authority and Nikki from Fresh State, organised and supervised a fun ‘Fruit Challenge Memory Game’ for the kids. The game
involved a series of fruit in a box that the children couldn’t see. The aim of the game was to form a sequence guessing the order of the hidden fruit and as they kept re-arranging the sequence to remember which fruit was in the right place until the whole sequence was correct.
Once the correct fruit sequence was successfully achieved, there was a spin the wheel with lots of prizes and fresh fruit to be won.
Day two of the Children in the Market was filled with even more smiles and laughter as we heard from the kids themselves. We asked them questions and they shared their favourite things about visiting the market. Hearing their wonderful experiences and why they love coming into the market truly highlights why this is such a special place.
Congratulations to all the lucky winners who walked away with movie tickets and fresh fruit goodies.
Thank you to all the children and families who participated in the activities, we thoroughly enjoyed hosting the ‘Children in the Market’ and we look forward to the next September school holidays!
Have you considered checking your cardiac health?
“She’ll be right” Just when you think that it couldn’t be you, maybe it is…
That’s the feeling Brett Williams from Coolibah Herbs had gotten too comfortable with until there was nothing comfortable about his situation.
“I hadn’t been to the doctor in over 30 years, but now I need to find a heart specialist in 6-8 weeks” said Brett.
The typical day for most in this industry is characterised by long hours, poor diet/lifestyle and irregular sleep. Whilst this may be unavoidable for some, it comes with significant health risks, particularly for the heart.
“It took the passing of my brother-in-law, John Weeks (58 years old), to create the urgency for me to go get a general check-up. I’d always say I would get around to it but one day you are here, the next day you’re not. Although I had no symptoms and I had been feeling fine, I just booked an appointment anyway. Within 15 minutes, my results had shown my blood pressure was high and so was my cholesterol. My doctor sent me to get a CT (cardiac calcium score) scan straight away and it turns out I have a high-grade blockage in my heart” said Brett.
Studies have found, working the night shift has been linked to an increased risk of cardiovascular disease, including heart attacks and stroke. This is due to the disruption of the body’s natural patterns of sleep which can lead to high blood pressure causing changes in cholesterol levels.
“I feel relatively fit and thought I was eating well but turns out my breakfast, lunch and dinner was all no good, even though they were home cooked meals. It just goes to show, just because you don’t have any symptoms it doesn’t mean something isn’t going on
in your body. I urge everyone to get their heart checked and make the right choices to stay healthy” said Brett.
Brett has shared his story in hope to bring more awareness to check your heart health and with cardiac health assessments taking no longer than 10-15 minutes, this one decision could save your life.
Fresh State takes the health and well-being of its members seriously here at the Epping Market and we have decided to provide you with some resources to help you take the first step for your health.
We have partnered with a healthcare provider, whose aim is to provide on-site cardiac health checks for early detection and prevention of diseases. Having regular health checks can help detect potential health issues before they become a problem. By taking part and having awareness, you are taking an important step towards living a longer, healthier life.
Fresh State wants to help its members take the first step for their health by providing on-site cardiac health checks for early detection and prevention of diseases.
We have partnered with a healthcare provider that will be on-site here at the Melbourne Market providing FREE health checks to Fresh State Members
All you need to do is give 10 minutes of your time to get assessed and you will receive your results instantly.
The healthcare provider will be on-site here at the Melbourne Market providing FREE health checks to Fresh State Members. All you need to do is give 10 minutes of your time to get assessed and you will receive your results instantly. From there you will be advised if you should follow up with your GP. More information will be coming soon.
More information coming soon
While most apple growers have increased their production in recent years, nationally, consumption has stayed stagnant. This has made some older varieties very hard to sell, and rising production costs have put the pinch on growers.
However, a fruit more than 20 years in the making, the Cosmic Crisp has finally hit the buyers walk and our local greengrocers shelves with a bang. After decades of crosspollinating, taste testing along
with research from Washington State University’s tree fruit breeding program – the Cosmic Crisp is now finally developed.
Generous in size, with vibrant red skin and crispy white flesh, the Cosmic Crisp apples are super sweet and juicy and are incredibly slow to brown, making them your new go-to apple for any use.
Classically bred and grown in Washington State (USA), the Cosmic Crisp apple is a cross of the Enterprise and Honeycrisp varieties. The large, juicy red apple has a perfectly balanced flavour and firm texture, making it ideal for snacking, cooking, baking and entertaining. The
‘Cosmic’ element in the name derives from the spots known as “lenticels” on the skin which resembled to the taster’s what looked like a galaxy in outer space and the cosmos. The “Crisp” element, links to its parent ‘Honeycrisp’ tying in to one of its standout traits, its crisp texture, coming together as the “Cosmic Crisp”.
After its huge success in America, Red Rich Fruits (RRF) has obtained the exclusive rights to bring the Cosmic Crisp down under and has set aside 100 hectares for growing in Victoria’s Yarra Valley, Batlow in NSW and Manjimup in Western Australia.
The new apple is available at Independent Fresh Produce where we spoke to Store Manager, Daniel de Vincentis who has said the apple has been incredibly popular.
“It’s worth noting that there is a short window due to the apple being a new variety, the trees are still quite young which means they will yield a smaller crop of apples. But this time next year we can expect to see more going around. So be sure to get in quick to your local greengrocers to try these amazing apples!” said Daniel.
Photography by Freshly Snapped Studio
What is your current role and how long have you been in the market for?
I am the Director of Sales and Operations at H.C. Produce.
I’ve been going into the market ever since I can remember, always shadowing my Dad on school holidays all the way back from primary school.
I officially started my full-time role at the end of 2015 – almost nine years ago to date!
Tell us a bit about H.C. Produce.
H.C. Produce has a family legacy spanning more than 70 years in the fruit and vegetable industry, beginning with my Nonno (grandfather) Francesco
Cucinotta who migrated to Australia from Sicily in the 1950s.
Francesco became a market gardener in Werribee South, growing produce on his own farm and later selling it at the Queen Victoria Market.
My Dad, Horace, grew up around farmers and having worked on the farm decided to start his own wholesale business in 1996.
Now, over 25 years later, both dad and I work together meaning that three generations of our family have supplied produce to a loyal customer basis at the Melbourne Market.
What brought you into the market?
I grew up in Werribee and have always been around my Dad, who has worked at the market, as well as a lot of farmers. I was always curious about life in the market and interested in pursuing a career in the industry from a very young age. I never really considered any other career path.
What is the biggest challenge you face in the market?
The biggest challenge working in the market is the lifestyle and the hours of the industry. It doesn’t make it easy to have a work-life balance, but I wouldn’t change being here for the world.
I’ve always admired how hard people in this industry work –while most people are sleeping, here at the market we’re working to supply Victorians and Australians more broadly, fresh fruit and vegetables.
What skills, valuable lessons and experiences has the market taught you?
I’ve learnt so much working at the market – skills that can’t be taught in a classroom or at any other workplace.
I love the hustle and bustle of working here – the energy is contagious and it has given me a strong work ethic. You really do see the fruits of your labour when you put in the hours to achieve your goals.
I would describe our role as being the ‘middle-man’ in the farm-to-plate process. This means we deal with many people daily, from growers to fruit shops, provedores, restaurants and supermarkets. As part of this, I have developed good people skills and learnt to speak to anyone.
Then there is the business element.
Because I have been exposed to our family business from a young age, I’ve seen how a business runs and learnt a lot about the industry.
Working in such a fast-paced environment, you have to be willing and able to adapt to what’s happening within your business and the market itself.
What’s currently in season?
In season this month is winter fennel from Mason Bros Vegetable Farms. You’ll also find high-quality broccoli at this time of the year (in the colder months), as well as carrots.
What is one of your favourite things about working in the market?
I think the people element of the market is a big part of why I love working here.
You talk to people all over Australia every day – whether that’s on the phone or inperson. You also get to know people well, as most people stay in the industry for a long time. I’ve made some great friends through working at the market and I love that I get to see them at work daily!
What do you enjoy doing outside of work/on weekends?
We trade seven days a week, so most weeks I work every day. I choose to do that because I love what I do.
When I’m not working (or sleeping), I like to spend time catching up with our clients and travelling to meet with growers. There’s nothing better than going out to the farms to learn more about our farmers’ produce and processes.
When I need a break from work, I enjoy trying different restaurants and bars in the city. My favourite at the moment is Pellegrini’s Espresso Bar on
Bourke Street. The atmosphere and pasta transport you. I would say it feels like you’re in a New York deli when you’re there.
What’s your favourite fruit or vegetable and why?
I can’t go past iceberg lettuce. It’s beautiful all year-round in a salad or even on its own with olive oil, balsamic vinegar and sea salt.
Can you describe a typical day in the market?
My day begins at night when I leave home and drive to Epping.
At 9.30pm, we unload the trucks that come in from our farms and get ready for the shift ahead.
From there, we set up our market floor with all our fresh vegetables.
At around 2.30am, we start selling stock on the floor to our customers. We also take phone orders. We usually sell until around 8am.
After that, we pack up and head to the office. There, I’ll have a chat to suppliers and buyers about the following day. I also like to have a coffee with our amazing administration team, as we debrief on how the day went and what’s coming next.
That’s a typical day for us!
Don’t forget about your Forklifts!
Whilst we tend to be busy with day-to-day duties in the market, it’s important to remember to give our trusty equipment a refresh from time to time.
Just like cars and trucks, heavy machinery, such as forklifts, play a big part in running a business here at the Melbourne Market. Servicing your forklifts is a necessary task that should be done at least every three months or 300 hours, whichever comes first.
Why is it necessary to get your forklift serviced?
A forklift, which is not regularly serviced, creates unsafe machinery for the operator and a dangerous environment for other workers.
Oil, tyres, fluid levels and brakes are just a few of the many things that need to be regularly checked to make sure the forklift is at a high standard and can operate safely. Take this article as a great reminder to book in for your next service.
Here are few tips from the Toyota team here at the market:
■ Remember to conduct an inspection on your forklift daily (before each shift) and never operate a forklift in need of repairs.
■ Forklift operators must be trained and certified to drive a forklift.
■ Always know the capacity of the forklift by observing the compliance plate and never exceed it.
■ Ensure you secure and stabilise your loads and always drive carefully and slowly.
■ Remember to always take extra precautions for pedestrians around you.
■ Avoid that unexpected fault which could lead to higher servicing costs and can impact day to day business tasks, leading to a loss in revenue. New forklifts also may have electronic parts that need to be checked to avoid any malfunctions. If a service is carried out too late or if parts on a forklift aren’t checked properly, it can become expensive and time-consuming. This could result in a loss of operational time, ultimately leaving you spending a lot of money on an avoidable problem.
Come and see the Toyota team at EFS3.
Mushrooms, often referred to as the “meat” of the vegetable world, have gained immense popularity in recent years. Not only are they delicious and versatile, but they also offer numerous health benefits. In this “Farm to Fork” article we dive into the fascinating journey of mushrooms from the farm to their arrival on our plates.
Tony from Mushroom Mania took us behind the scenes at his grower’s farm, “The Mushroom Place” to share the process of how his mushrooms are locally grown, brought into the market and essentially put on our plates!
Established in 1987, family owned and operated, The Mushroom Place, grows and distributes agaricus bisporus (commonly known as button mushrooms) both white and brown varieties. Operating out of a warehouse in Reservoir, this farm turns over 70 tonnes of mushrooms a week. The Mushroom Place takes pride in ensuring their customers receive the highest-grade mushrooms that are harvested from the bed, packaged and made available for the table all within a 24-hour time frame.
The process begins with 210 tonnes of fresh compost being delivered weekly to the site that comes from Sydney. The compost is comprised of chicken manure which has essential nutrients for
mushroom growth, wheat straw and lime.
The compost is then loaded onto a conveyor belt where it is placed into trays and moves along the line where casing gets put on top. The casing that goes on top of the compost traps the moisture allowing the mycelium to grow off the casing. Then it gets ruffled and stacked back onto trays that get moved into growing rooms.
Once the trays have been assigned into growing rooms, they are watered, and the room temperatures are adjusted accordingly to the age of the compost till the optimum growth temperature.
After the first 13 days pins will appear, after 16 days you will get buttons and within 18 days you will be able to pick full cups. Each tray goes through three cycles, before the compost is discarded as ‘spent compost’ adding up to a 5-week growing cycle in total.
After the cycle is complete, all the mushrooms are handpicked, trimmed and boxed.
According to the size, appearance and texture of each mushroom they are organised into which will be sold as whole or sliced mushrooms.
All mushrooms move through two sets of metal detectors before being wrapped and labelled.
The final step of the mushroom packaging process is the ‘vacuum chiller’. This is where the packaged and labelled mushrooms go into vacuum chiller for 20 minutes to be cooled from 18 degrees down to 2 degrees before they are stored and loaded onto the truck to the market – all within 24 hours.
Once the mushrooms have arrived at the market, they are delivered to Store 110 at Mushroom Mania where Tony displays an array of mushrooms on the buyers walk to be purchased.
Seeing the cycle of mushrooms evolve from growing at the farm to arriving at the market is a process I will always find interesting. I love knowing that I support a local business that prides itself on quality and that I carry forward a quality product through my business to local greengrocers, further supporting the local community with fresh produce
– Tony Sattout, Business Owner of Mushroom Mania.
The weather has turned cold which means now is the time to find ways to fight infection and reduce the severity and duration of a cold/flu. There are many factors that can contribute being stuck in bed with the sniffles including, lack of sleep, stress, poor hygiene and a poor diet.
The good news is that there’s a lot you can do to boost your immunity. Let’s look at what you can implement into your diet to help you stay healthy and explore some of the best foods for immune health. A great place to start could be a visit to your local greengrocer to stock up on fruits and vegetables that have immune boosting properties.
Orange and red coloured fruit and vegetables:
Carrots, papaya, apricots and bell peppers are in rich in Vitamin A which influences cell development overall supporting healthy skin. Skin is a critical first line of defence against infection. Red, orange and yellow also tends to have vitamin C which also helps to improve the immune system.
Citrus fruits:
Oranges, grapefruit, lime and strawberries are packed with vitamin C. This helps white blood cells function more effectively which ultimately improves your ability to fight off infection and as a result strengthening your defence system.
If you didn’t know, now you do –mushrooms are great for you!
Mushrooms are packed with macronutrients that support a healthy immune system. Research shows that mushrooms provide a rich, low-calorie source of fibre, protein and antioxidants. This flavourful veggie is packed with vitamin B6 and nutrients like selenium and zinc. Mushrooms have been shown to help lower cholesterol and lower blood pressure.
Kiwis:
Kiwi’s contain an abundance of vitamin C which is beneficial for stimulating the body’s immune response. Our bodies can’t make vitamin C on their own or store it, so it must be consumed regularly. Just one kiwi fruit provides 100% of your daily vitamin C needs. Kiwi’s have exceptionally high levels of vitamin C – more than a medium orange – and one of the highest levels of vitamin C among commonly eaten fruit.
These two vegetables are considered some of the best superfoods you can ingest to boost your immune system. Due to their potent antiinflammatory properties, garlic and ginger work by decreasing inflammation and enhancing immune cell function. Garlic contains compounds called ‘alliin’ that help fight germs. When garlic is crushed or chewed, this compound is converted into ‘allicin’ which is what activates the main ingredient giving garlic its medicinal properties. Ginger is best used to alleviate nausea and improve blood flow as it is full of magnesium and can be easily consumed in the form of tea.
It’s worth remembering though, that diet alone can’t keep us healthy. Although eating a balanced diet is key to boosting your immunity, foods alone cannot and should not replace medical treatment. It’s essential to exercise, maintain a moderate weight and to follow recommendations from your healthcare professional.
You’ll be able to find all these super foods at your local greengrocer.
Shop & Win is a rewards competition for local fruit and veg shops who are supported by ‘A better choice!’. This competition is all about shopping local, supporting your community and supporting the industry. This competition is a great opportunity for retailers to give back to their community and loyal shoppers. Shop & Win also gives retailers an opportunity to get involved with their customers and keep them coming back again and again for a new chance to win every week!
Whether shoppers have bought a punnet of blueberries or completed their weekly haul, all purchases are valid for entry. With every valid purchase at their store, shoppers can go in the draw to win.
Every time a customer enters the competition, they are prompted to nominate the store they’ve shopped at—and every nomination counts as 1 vote towards the ‘A better choice!’ Retailer of the Year, People’s Choice Award’.
We’d like to thank and congratulate David and the
Place Nationally
team at Eden Garden Fresh for their participation in the Shop & Win competition and for their Victorian store winning third place nationally.
We spoke with Owner and Company Director of Eden Garden Fresh, David Hanno, about his experience with A better choice! and the Shop & Win campaign.
“The competition is really good for a couple of reasons. It encourages people to buy from independent greengrocers where we come to the market every morning to supply the best freshness and quality to our customers. This competition was a great way to give back for all the support they give us and a great chance for customers to win prizes. There is nothing better for us than seeing families and customers from all backgrounds coming to shop from us and thanking us – it creates such a good feeling and it drives us to do better.” said David.
Thank you from Eden Garden Fresh market team to all our customers who support us and help drive us to do better.
- David Hanno
This October, Adrian Gifford from Gazzola Farms is taking part in his fifth year of the Great Cycle Challenge to support the Children’s Medical Research Institute to help kids that are fighting cancer.
“This year the bar is set quite high as I am aiming to ride 2000km and raise $8,000.00” said Adrian.
How are you preparing for the challenge?
“In the lead up month of August, whilst balancing work and training, I am currently getting on the bike at about 8am till about 10-10.30am every day, aiming to get around 200km a week. On Saturdays I aim for 75-100km and Sundays are usually a short recovery ride of 30km. In September I will be pushing 250-300km a week and in October for the actual challenge I will need an average of 65km a day to achieve the 2000km goal.” said Adrian.
How do you self-motivate to get on the bike every day?
“It’s important to manage the workload and not over tax the body. The mental side is tough, and it is mind over body sometimes, but you have to push. Knowing what the cause is for is what helps me persevere past the mental toughness. No kid should have to sit through cancer. Seeing the kids I ride for is what makes it worth it for me, these kids are the future of this world”.
If you would like to support Adrian, donation tins can be found at Gazzola Farms and Beanitos. Alternatively, donations can be made through the website with anonymous options available, you will also receive a tax receipt as the donations are tax deductible.
Yellow Watermelons have been around for over 5,000 years and were grown before red watermelons. After going through generations of selective crossbreeding for colour, texture and sweetness it is now one of the sweetest watermelons varieties.
Red watermelons contain a chemical called lycopene that produces the red colour in fruits and vegetables like tomatoes. The lack of lycopene in yellow watermelon results in their yellow flesh. The yellow variety contains beta-carotene, which gives them their bright yellow colour. Your body converts this antioxidant into vitamin A, which is beneficial for overall immune health.
The yellow watermelon has been described with a hint of honey, and some find its tastes more comparable to an apricot. Like other types of watermelons, subtle differences in sweetness and crispness vary with growing conditions. However, its highwater content still makes it a crunchy and juicy refreshing snack.
• I am not a plant.
• I am not green or orange.
• I have a cap and a stem.
• Children don’t like me.
• I am green.
• I look like a pear.
• I have a huge seed inside.
• I am good in salads.
• I can be many sizes.
• I can be round or oval.
• You eat me raw or cooked.
• I am really a fruit.
• I have a creamy texture.
• I am juicy but cannot be made into juice.
• I can be found in salads.
• People like me in sandwiches.
• I am green and grow on a vine.
• Grownups love me. I am I am
• I am round, sweet and quite small.
• I can be made into jam.
• I have a long green stem.
• I have a hard pit and am dark red.
• I am one colour inside and a different colour outside.
• I am popular in summer. My skin has stripes.
• You cannot eat my skin.
• I can be red or yellow.
1 4 7 2 5 8 3 6 9
• I am tall and thin.
• My colour is light green and I have leaves on top.
• I am crunchy.
• I taste good in salads.
• I am round or oval.
• I have a brown or purple skin.
• You may cry when you peel me.
• I grow underground.
• You add me to dishes for flavour.
• I am green and round.
• I can be cooked or eaten in salads.
• I am not as big as a football.
I am very crispy when raw.
I am found in winter.
Mushroom risotto is a classic Italian dish that brings together the rich, earthy flavors of mushrooms with the creamy, comforting texture of perfectly cooked Arborio rice. This dish is a beautiful blend of simplicity and elegance, making it an ideal choice for both weeknight dinners and special occasions.
Prep & Cook Time: 45 minutes
Serves: 4-6 people
Ingredients:
750g mushrooms, thinly sliced
45g butter
2 tbsp olive oil
2 garlic cloves, minced
15g butter
1 garlic clove, minced
2 shallots, finely chopped
¼ cup dry white wine
250g arborio rice
1.25L salt reduced chicken stock
½ cup cream (optional)
30g butter (optional)
½ cup parmesan, grated
Salt and pepper, to taste
1. Heat the oil and butter in a large pot over high heat. Once melted, add the mushrooms and cook until golden brown (approx. 4 mins). Note: you may need to do this in two batches.
2. Add the minced garlic, season with salt and pepper, then continue cooking until golden brown. Once browned, remove from the heat and set aside in a bowl.
3. In the same pot, over a medium heat, melt the butter, then add the garlic and shallots.
4. Cook for 2 mins or until the onion is translucent. Then add in the wine and allow to simmer for 2 mins, until mostly evaporated.
5. Pour in the rice and stir for 1 min until it’s semi translucent. Then add approx. 1.5 cups of chicken stock. Stir, leave for a couple of mins, stirring occasionally, until the liquid is mostly absorbed.
6. Continue adding the stock (1.5 cups at a time), stirring occasionally until it’s mostly absorbed. Repeat until all the stock has been added and the rice is just cooked.
7. If opting to use, thoroughly mix the cream and butter through the risotto, then stir in the parmesan, and salt and pepper.
8. Stir through half the mushrooms. Taste and season with additional salt and pepper if desired.
9. To serve, divide the risotto into serving bowls, top with the reserved mushrooms, and garnish with parsley and extra parmesan. Enjoy!
New events and times will be communicated in the near future. Thank you to all who have supported our events over the years. We hope you are staying healthy and safe, if you have any questions about events, please email marketing@freshstate.com.au.
Day before AFL Grand Final Friday, 27th September
Market closed
Disclaimer
Melbourne Cup Day Tuesday, 5th Novemeber
Market closed
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Store 36, Melbourne Market 35 Produce Drive, Epping, VIC 3076
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