TAKING over the Kitchen Stage at Sheepvention for a second year in a row was local business, Grange Garlic, presented by master cooks and local personalities who wowed the audience with their expertise and use of the natural product.

 This year, the Kitchen Stage was held in the Producers Market and Innovations Hub, situated in the new shed which opened in time for Sheepvention, creating an industrial ambience and feel.

Grange Garlic, a 100 per cent Australian-made business based in Croxton East, delivered a hive of activity and gave attendants the opportunity to taste this natural product and incorporate it into some lamb-oriented dishes with local produce.

Local farmer, podcaster and former ABC journalist, Kirsten Diprose, was MC again this year and enthusiastically engaged the audience.

This year’s theme for the Kitchen Stage was ‘Real Food on a Budget’, which Grange Garlic founder, Wayne Schild said was all about starting with real ingredients, veggies and meat.

“We are eliminating this concept of ‘easy’ – it’s a trap,” he said.

“There’s nothing wrong with convenience- but it is excellent to be organised, and that’s the essence of what the Grange Garlic product is.”

The stage was centered around the Western District Health Service (WDHS) Healthy Eating Advisory Service recipe book, created by local man, John Headley, who also got up on the stage to talk about food budgeting.

Mr Schild said all locals should take up the opportunity to get their hands on the free, easy to use cookbook with over 150 recipes included. 

“This book has encouraged people to use real food and have a go at making it themselves,” Mr Schild said.

“It is a sensational document – WDHS have done all the nutritional breakdown on it. 

“It has now been recognised around Australia, which is great to have that come from our region.”

The Kitchen Stage featured a range of personalities and professionals who provided hands-on activities of different recipes, including ‘Just A Farmer’ film director, Leila McDougall, who on Sunday got up on the stage to help.

South West TAFE’s teaching educator manager, Trevor Bullen, gave a horticulture perspective on how to successfully grow vegetables, and local butcher, Duncan Rentsch, debuted his expertise on this year’s Kitchen Stage, demonstrating how to break down primal cuts.

Mr Rentsch encouraged attendees to buy in bulk and have a go at cutting up their own meat to save money and end up with a top-quality product.

“The best part is none of this (lamb shoulder) goes to waste,” he said.

“You can sit this (extra fat) in a pan, let it cook and render down, and instead of using your manufactured oil, you’ve got yourself some natural lard – that does the exact same thing.

“You’ve got your (bone broth) soup, you’ve got your meat, you’ve got your hind cuts, you’ve got a bit of lard if you’re keen – but the chooks will be more than happy with that as well.”

Also given the opportunity to get onto the stage and make a vegetarian spaghetti bolognese was Lowan MP Emma Kealy on Sunday and Wannon MP Dan Tehan on Monday.

“This is my dream come true, it’s wonderful to be able to get on stage and share my love of cooking, but also my love for Grange Garlic,” Ms Kealy told The Spectator.

“Cooking is my therapy of being able to control something in my life ... there’s a lot in my position I cannot control.

“It’s great that this business has started up in our local area and I’m pretty hopeful it will take off and we will see it as the number one garlic – which it should be – across Australia.”

Ms Kealy also expressed her gratitude for all who contributed to making the Producers Market and Innovations Hub the best it could be this year.

“It’s fabulous to be here in the new shed, it’s so much better than the marquees,” she said.

“Having the new shed will save the Hamilton P&A Society so much money in the long run, and it’s a real credit to a volunteer organization to raise some money, put forward such a brilliant proposal and make sure it was ready and open to host Sheepvention this year.”