Home' Scoop : Scoop 53 Spring 2010 Contents 200 scoop SPRING 2010
utcher Greg Ryan doesn’t mince
words when it comes to his new
“Amelia Park is an amazing
place. It’s just fantastic what Peter’s
done down there. It’s like heaven on Earth for
horses and humans. He was a very hard worker
when he was younger and he’s still working just as
hard now. He’s a very entrepreneurial person.”
In fact, it’s pretty tough to find anybody who
has anything even remotely left-of-centre to say
about Amelia Park supremo Peter Walsh.
The former farmer is at the top of his g ame
and shows no sign of slowing down. Having just
returned from one of many overseas trips, the
energetic 50-something is the proud owner of
one of the fastest-growing enterprises in WA.
Born in 2002, Amelia Park is a fairly recent
arrival to the business scene, but the land on
which it sits has been in the Walsh family since
1957. Back then, the farm was essentially a beef
and lamb meat processing plant, but under the
guidance of Peter and brother Greg, the company
has re-packaged itself as Amelia Park, a top-notch
producer and supplier of meat, wine and an
ever-expanding range of quality products.
Sourced from a range of local producers, and
subject to strict quality control, at this stage it is
Amelia Park’s lamb and beef that’s making the
most noise, appearing at some of the best-known
restaurants and hotels in the country and a g ood
part of the rest of the world as well.
Multi-award winning chef Neal Jackson, of
Jackson’s restaurant, is a long-term fan.
“They’ve g ot a very good product,” he says.
“It’s just great lamb. We always have it on the
menu in at least one or two dishes.”
Greg Ryan, from Ryan’s Quality Meats, who is
the new exclusive distributor for Amelia Park beef,
says he’s also very proud to be working with such
a high-end product. “It’s beef from south-west
Western Australia that’s selected from probably
four of the best farmers in that area,” he says.
“They’ve g ot their feeding regime correct, so
it’s a very clean product. And the quality is second-
to-none. There’s a selection criteria that it has to
fit into. We start at the top, and the criteria works
back from there. So our beef carcass ranges from
220kg to 280kg bodies. There has to be a fat depth
of no more than 8mm, which is very good.
“Then there’s the meat-colour criteria and the
fat-colour critiera. And that’s only selected from
the top 30 per cent of the beef every day. So we’re
getting the best of the best. That’s the body that
suits what we want to do. We want to produce the
best beef in Australia.”
But Amelia Park is not just about meat. No way.
The business has also invested heavily in another
passion of the Walsh family – horse racing – and
the property has a state-of-the-art horse set up,
including a lakeside training track, horse agistment
facilities, syndicates, a breeding program and a
horse swimming pool.
You’d think that would be enough for even the
most manic among us. But Peter’s not exactly the
kind of guy to sit back and put his feet up.
“We don’t just want to stick to producing meat
anymore,” he admits. “We want to get into other
products that will complement our meat. And we
plan on bringing the best together.”
To that end, they’ve g ot together with the best
themselves. Neal Jackson has come on board as
an industry consultant. The pair met 12 years ag o
when Neal established the now-famed Jackson’s
Amelia Park’s succulent meats, delicious wines and upcoming range
of sauces are about to break out of WA and take on the world
words jennifer susanto-lee « images steve lloyd-smith
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