| | OUR PEOPLE FEATHEROOM 03 51 || Almost forty years have passed since Most weekends were the same. He recalls the time his father asked he first came on site to do a ‘small’ Weekends, when the plant was him to paint the timber garage doors, a plumbing job. His hair may be a little stopped, was when the majority of task that he was only too happy to take greyer, the lines on his face a little the work could take place. It wasn’t on. He proceeded to paint a barn scene deeper, but the hands are still the same until the building of the new plant in from bugs bunny, making the garage hands: hardworking, permanently Lipton Drive was complete, that doors the best in North Coburg. His stained from years of working in the Angelo realised he was actually father returned, his only comment: trenches and today he has numbers, mentally and physically exhausted. “well at least they’re painted”. possibly measurements, scrawled on His days of working long hours, seven By his own admission, Angelo almost them in black ink. days a week were numbered. The got expelled from high school one time came for a ‘sea change’ into the There is more to this man than meets day when he sculpted the torso of a the eye. I had the rare chance to country side and a brief hiatus from woman out of timber, in art class. ‘force’ him to sit down with me for plumbing and La Ionica. The principal was called and was a few minutes to tell me more about He packed up the family, bought horrified at what had been created, the things he enjoys doing, apart from a farm in Castlemaine, and later saying that “there was no place in tinkering with water and pipes. What purchased the local pub in town. the school for that type of behaviour”, I actually found was that he has He loved the time he spent behind but even the art teacher, who actually managed to turn plumbing into an art the bar, with the locals. The problem provided the inspiration for the form, and he doesn’t turn off the was, however, that he was still piece, could not deny that his work tap when he leaves work, that is working seven days a week; not was impressive. if he ever leaves work at all. much had changed in that respect. His introduction to Turi Foods, then Just like a magnet, he was drawn So it seems we have a true La Ionica, came when the mechanic back to Melbourne, enticed by Sam artist in our midst’s. In down the road from the original once again to help out at the plant factory told him that ‘Sam, the and as he explains “we pretty much his spare time, Angelo chicken man’ needed a plumber. picked up where we had left off”. sculpts beautiful pieces He turned up to Norwich Avenue one He now gets involved in all manner and water fountains out of weekend, cognisant of the fact that of things, travelling between Turosi scrap copper. His plumbing he knew nothing about chickens. sites and enjoying the variety the skills serve him well as he Sam gave him a tour of the factory, role brings. which proved to Angelo that there Angelo started his plumbing welds, moulds, and beats were a hell of a lot of pipes and lots apprenticeship in 1971. Even as a the copper to create magic. of water that went into processing young apprentice he would collect chickens; pipes and water were scrap copper pipes, having a Where does he find the time, you ask? things he knew a lot about. particular eye for old hot water He finds it relaxing to unwind at the The rest, as they continue to say, services. His collection grew rapidly end of the day with a glass of wine, is history. Angelo recalls how Sam and so did the after-hours tinkering and as he says “if you are passionate had a passion for rearranging the with his new toys. about something, you will always find plant equipment, pretty much on During our conversation, it wasn’t the time. Besides beating up a piece every weekend, to fit in the newest difficult to see that Angelo had a of copper is a great way to take out and greatest addition. It’s fair to say real passion for art and for using all of your frustrations”. that OH&S wasn’t high up on the list the materials that were easily at his of priorities in the late 1970’s, and the disposal, like copper and water. His He gets a lot of joy out of seeing team went to any lengths to ensure passion started when he was a kid. the finished result and enjoys gifting the job was completed in time for Resources were limited at the time, the pieces to his family and friends. Monday’s processing. I think we all know where we can find television was not very interesting Angelo once he retires from looking Each Monday, they watched with in black and white, so he passed his after the maintenance side of things bated breath and fingers crossed time creating things out of scrap. at Turosi. as the plant fired up, hoping that Angelo’s claim to fame is that he everything would work according believes he would have to be one of to the plan. Melbourne’s original graffiti artists.
DANIEL VANOVAC, OWNER, VANO FARM
OUR PEOPLE | 53 | meet the farmer BY VICTORIA OLARENSHAW After the long drive from Melbourne, car on my 18th birthday, after two Daniel loves farming as it gives him we arrived at the Vano Farm, a years in Australia.” His success a great lifestyle to spend more time beautiful and peaceful farm nestled didn’t stop there, “I then fi nished with his kids and neighbours. He in the coastal rural community of an apprenticeship in boiler making, loves watching his kids grow up and Pearcedale. bought three trucks and a couple of playing a more active role within the houses, was lucky enough for the family. Although there are positives to As we entered, we could instantly feel a warmth as Owner and Manager houses to go up in value and we sold the job, Daniel admits it is hard work, Daniel Vanovac greeted us with a them to buy the chicken farm.” “growing chickens does take a lot of big smile. As we walked around the farm, it was time, but they give you success in very clear how much love and passion the end when you see them nice and As we walked around the farm, healthy, free range, running outside; Daniel shared his experiences with Daniel has for the chickens and how makes me really happy”. not only farming but also his family much pride he takes in making sure history. He told us his story of coming they are healthy. He showed us the At the end of our chat, we asked to Australia from Serbia as a refugee changes he had made to the farm Daniel what the key to his success and how he became a farmer. “We over the years, and how his boiler was, he said “from a young child, literally had $100 when we came to making skills had come in handy. listening to your parents helps a lot. Australia in 1996; I went to school in He told us about how he welded all My dad’s advice was to always work year 10 and didn’t speak one word of the doors around the sheds so the hard, and respect everyone hard English, so that wasn’t good for me.” chickens could move in and out of work will pay off” and he was right, The language barrier was a struggle the shed, and the shaded areas he “22 years later, here we are, hard and Daniel fi gured he could be more had constructed so the chickens work will get you somewhere”. productive with his time. “I quit could keep cooler in summer and school, and worked night shift 12 dry in winter. He shared his plans hours a day, 7 days a week. I saved for the future and the more we $14,000 dollars and bought my fi rst spoke the more he shared what he wanted to do.
OCT M T W T F S S 3 2 1 6 5 4 12 7 8 9 10 11 12 13 16 2019 14 15 23 17 18 19 20 25 27 26 21 22 24 28 29 30 31 Save the Date Turosi Giving Gala Ball Saturday 12th October 2019
FIND US ON: /laionicachicken /bannockburnfreerangechicken /turosigiving /chickenchannelweb @turosigiving @chickenchannelweb youtube.com/chickenchannelweb For all ideas, feedback or submissions for the next issue of ‘On The Table’, please email us at: [email protected] Head Office 5 Lipton Drive, Thomastown VIC 3074 T 03 9495 5300 F 03 9495 5310 www.turosi.com.au DESIGN: FOUR CREATIVE EDITOR: PINA DI DONATO ASSISTANT: VICTORIA OLARENSHAW
| | 03 FEATHEROOM La Ionica Chicken and Leek Vol -au -vents INGREDIENTS | 03 | CHEF: JUSTINE SCHOFIELD | SERVES: 12 | TIME: 1 HOUR 15 MINS 2 sheets ready-rolled METHOD Sprinkle over flour, stir to combine and butter puff pastry, cook off for a minute, then add chicken 1 free-range egg yolk, Preheat oven to 200°C and line a large stock, stirring well until you have a beaten with 2 tsp water baking tray with baking paper. smooth, thick sauce. Reduce the heat to 1 tbsp olive oil Using a 7cm round cutter, cut out 24 medium-low and simmer, covered, for 2 chicken breasts, rounds from the puff pastry. Using a 3cm 12-15 minutes or until slightly thickened. skin-on round cutter, cut out the centre of 12 of Remove the chicken from the heat and 2 cloves garlic, crushed the rounds, but leave the centre intact. chop into small pieces. ½ leek, white part only, Place the whole rounds on prepared finely chopped baking trays. Lightly brush with egg yolk Stir in mustard and cream then remove 150g button mushrooms, mixture. Top with the remaining rounds from the heat and add the chopped finely chopped with the centres intact, then brush lightly chicken back into the sauce. Fold through 2 tsp plain flour with egg yolk mixture again. If time some chopped tarragon just at the last 1 cup chicken stock permits, refrigerate for 20 minutes. moment. Season to taste. Set aside, 1 tsp Dijon mustard Bake in oven for 15-20 minutes or until keeping warm. ¼ cup pure cream puffed and golden brown. Let cool slightly. With a small knife, carefully remove the 1 ½ tbsp finely chopped centre circles of the cooled pastry cases. tarragon + extra, to Meanwhile, heat oil in a large non-stick Spoon chicken mixture into the hole of garnish frying saucepan over medium-high heat the pastry cases and garnish with extra and cook the chicken, skin side down, tarragon. Serve immediately. until slightly golden, then turn over. Season with salt and pepper then add the garlic, leek and mushrooms and cook for 5 minutes until softened.
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