PRESIDENT’S MESSAGE

Simon Gomme

President, NGIV

I’m writing this a few days after Stage 4 restrictions were announced. Everyone is struggling to make sense of what it means for them and their livelihoods. The playing field is shifting each day and it’s creating uncertainty and confusion across our industry. Change can be a scary thing; it’s something lots of us resist.

In this moment we have no choice but to embrace it. Now is the time to show up every day looking for ways to operate your businesses within the restrictions; whilst maintaining your finances, providing a supportive workplace and protecting the health and wellbeing of you, your staff and your visitors.

It may be tough, it will be different, but do not give up. You are still in charge of your businesses; you make the decisions and the decisions you make now will determine how you get through this.

I also reflect with gratitude that our industry is permitted to trade, albeit under restrictions, knowing that so many others have not been as fortunate. All dealings with Government executives have left me in no doubt that our industry is held in the highest regard and there’s an understanding of it’s significance in these difficult times.

I’ve spoken before about the need to have a plan in place as to how you will your business moving forward. I’d encourage you to also be agile in your plans and to have shorter strategies that respond to new developments like the six-week Stage 4.

For our retailers that are operating on restricted activity, move fast to respond to the new environment. There’s a fantastic guide from Plant Life Balance to help maximise your sales during COVID-19, featured in this issue of Groundswell on page 5.

It’s full of expert advice to give you a strong digital presence and highlights the opportunities during contactless trade.

Again, I’d like to extend my gratitude to the team at NGIV. They’re working tirelessly to make sense of the changes, communicate them clearly and regularly and seek further clarification wherever needed; all the while advocating for our industry to change makers. The support they’re providing to Members is invaluable and I believe the whole industry is indebted to the work they are doing day in day out to champion our cause and protect what is so dear to us all.

I’d also like to thank all of the businesses that continue to operate within the boundaries of what is permitted. We are all in this together and we are all reliant on one another continuing to do the right thing. Stay on top of developments and if you are ever unsure, contact the team at NGIV for clarification.

Everything is temporary, even this. Stay strong and stay focused on your plan.

Simon Gomme

President, NGIV Powerplants Australia

Edible Waxflower – exciting native food sensation

For many years Waxflower (Chamelaucium sp.) has been a very popular native landscape plant as well as being grown on large scale for the cut flower industry. With the surge of interest in cooking with Australian native plants, Waxflower also has some very exciting culinary applications.

Helix Australia has been investing in developing this exciting new growth segment for its expanding waxflower breeding and licensing business. “To date, uptake of our waxflower as an edible native plant has predominantly been at the high end restaurant level with high profile restaurants such as Attica in Melbourne, Orana in Adelaide and Wildflower in Perth all including waxflower in their menu,” said Adrian Parsons, Managing Director Helix Australia.

“The citrus flavour profile of waxflower has been used in restaurants alongside native food staples such as Finger Limes, Lemon myrtle, Quandongs, Warrigal greens and Davidson plums.”

Parsons continued,“We have also had our waxflower used in an Archie Rose native gin and waxflower recently featured in the Masterchef Australia final where finalist Laura Sharrad paired seared Bonito with Lily pilly, saltbush and waxflower oil.”

Masterchef judge Jock Zonfrillo said, “The use of waxflower oil was pure genius.” Australia chefs have typically been preparing the waxflower as an infused oil and also creating a flavoursome paste similar to salsa verde. Helix Australia research into waxflower as an edible plant is trialling use of the leaf fresh, dried (for teas) and also in a freeze dried powder form.

The ultimate goal will be to turn waxflower into a culinary staple that sits on the supermarket shelf alongside basil and coriander and also as an edible garden plant like rosemary or thyme. Helix Australia looks forward to informing growers and retail garden centres of further development of its range of waxflower suitable for the booming edible native plant category.