“When you buy from

a small business, an actual person

does a little happy dance.”

When it comes to good eating, the Western District of Victoria is a pretty good place to start.

We’re in the heart of dairy country, our beef and sheep are regulated to the highest standards, our rich volcanic soil grows unbelievable potatoes and vegetables and we have very talented local vintners and cheesemakers. City slickers can come and stay on the farm and milk cows, pick fruit, buy fresh cut flowers and enjoy food that has been locally grown and harvested. I mean, it’s a veritable garden of delights down here!

I’m going to add to this mix of agricultural delights by introducing you to a duck farmer who sits right in the heart of free-range farming. You’ve probably heard of the terms “paddock-to-plate” or “farm-to-table”? They’re catch phrases that highlight the importance of the connection between producers and consumers. They’re phrases that you would hear on episodes of MasterChef, or in top restaurants where the chef talks about using seasonal produce, having their own kitchen gardens and writing on the menu the specialist providore who supplies their artisanal meat and vegetables. But they’re important concepts, especially to smaller scale farmers and producers who have a passion and care for developing agricultural products that treat everyone concerned in the best possible manner; by enriching the land for future generations, providing the most healthy and nourishing food for the public to enjoy on their plates and of course, to ensure that the animals in their care are looked after to the highest standard.

There’s a fantastic saying that goes, “if you eat, then you should care about farming”, and as a woman in the agricultural industry, I couldn’t agree more! When you embrace the notion of paddock to plate, you’re not just eating; you’re supporting local farmers, you’re enjoying the freshest, most flavourful food possible, you’re knowing where your ingredients come from and how it’s produced and you’re supporting your wider community. It’s not just about the food – it’s also about the people behind it; the traditions that are passed down through the generations, the stories in the harvest and the nostalgia of sharing a meal and eating around the kitchen table.

Welcome to The Bigger Picture; a blog that is all about building NETWORK and CONNECTION. Each month, I feature a woman in small business within my community with the sole purpose of showing support, building solidarity and sharing stories of passion.

I am so fortunate to be surrounded by incredible small businesses in the South West run by mums in their spare rooms or out in their gardens and they each have a unique story to be told; a BIGGER PICTURE to be discovered.

Are your taste buds ticking yet? My feature for July is a woman who embraces the paddock to plate philosophy. A self-confessed ‘city girl’ who is now comfy in her gumboots, I’m very pleased to introduce you to local mum and farmer…

Jodi Clarke

Great Ocean Ducks

Tell us about your business and what services you offer.

Hi, I’m Jodi, and together with my husband Greg and two daughters, we run a free-range duck farm @greatoceanducks in Port Campbell close to the Twelve Apostles and the Great Ocean Road.

We farm free-range Aylesbury and Pekin ducks and sell direct, mostly to Victorian restaurants, wineries and bars, and we love the close connection we have with the chefs who we deal with.

During Covid we worked with some chefs to create a line of charcuterie and just recently have opened up a farm shop (Clarkes Farm Shop) on our farm. We have also joined the local 12 Apostles Food Artisans Trail, where we sell all sorts of duckie goodies.

Is there a story behind the name you chose?

We named our business @greatoceanducks in direct relation to our location just off The Great Ocean Road and we also love the G.O.D reference.

Where does your inspiration come from?

Mostly it comes from determination to make a small business work in these crazy times and to hero small farmers and free-range farming. We started this business seventeen years ago. I was such a city girl! I had never done any farming, but everything has grown through trial and error. We are inspired to produce happy ducks that are ethically raised, are flavoursome on the plate and are of a quality to suit high end restaurants.

What is your favourite part of your job

Dining out at the amazing restaurants that take our ducks is definitely a favourite part of our job!! But I also love meeting people and talking about the farm. Biosecurity is of utmost importance but we do offer farm tours, by appointment only, and the Farm Shop is also open over Summer, selling duck charcuterie and other local produce. It’s really fantastic welcoming people to the shop and sharing our passion with visitors.

What do you offer your clients that no one else does?

I think what we really offer is a close and direct relationship to the farmer. We are working with our ducks from the day they are born, right through to the end stages. We raise them to a high standard, grade them for chefs and get them ready for delivery. At every stage, I’m there! Therefore, quality is guaranteed and consistency in the product is something I’m very proud of. Customer service is soooo important.

What’s the biggest thing you’ve learnt since starting your business?

Consistency is very important in our business. Small business and farming is far harder than we ever thought it would be - my husband and I are not from a farming background at all, so we have struggled every step of the way, but constantly making mistakes and learning from those mistakes, seems to be the only way to finally get it right. Make sure you have a reasonably good idea (ask a lot of people) and make sure you have the resources around you to make it work.

I had such a wonderful afternoon with Jodi on her farm. Seeing the ducks grazing happily in their paddocks, with spectacular views of Port Campbell in the distance, then watching as kelpie Nigel, herded them down the lane and into their sheds to be tucked away safely from foxes overnight, I couldn’t help but see the love and passion these farmers have for their animals. We came away feeling happy and inspired and with a little bag of goodies ready to devour at home!

Edwina xx

If you find yourself on the 12 Apostles Food Artisans Trail over Summer, make sure you drop into Clarke’s Farm Shop (the duck pate is particularly divine), or give Jodi a follow (and your support) on her social media page…

Instagram: @greatoceanducks

Website: www.greatoceanducks.com

Or find her product and have a meal at these local restaurants:

@drifthouseportfairy

@conlanswinestore

@royalmail

@braerestaurant

@moonahrestaurant

@grossiflorentino