With the NSW Farmer of the Year awards cancelled for 2020, The Land and The Farmer look back at the past decade of inspiring winners to see how they've adapted to current times, as well as what the competition has meant to them.
In 2016 when he won the NSW Farmer of the Year, Nick Arena was producing 1000 kilograms of Barramundi from his 1440 square metres of tanks at Bobs Farm, in Port Stephens.
He had an integrated business model that incorporated a hydroponic system to produce leafy greens and herbs, which he used in his on-site restaurant, Cook-a-Barra, as well as daily tours for consumers.
As somebody who was born and raised in the city, he also appreciates the role his tours play in helping his visitors to understand where their food is grown.
Mr Arena's unique approach to business diversification has helped him and his team to navigate the tough times since being awarded Farmer of the Year.
While integrated, the fish production and restaurant are two different income streams and the hydroponic vegetable farm means all the food is fresh from the source.
"We are drought-proof, but not bushfire and COVID-proof," he says.
"The bushfires didn't cause us too much grief, but COVID-19 has had a big impact on the business."
In March, like all restaurants, Mr Arena had to close their doors without any notice.
"This was easier to manage than the fish production side of things, as shutting the restaurant was like turning the engine on your car off - it doesn't cost you any money," he says.
"But on the fish production side, the demand and price both dropped, but our costs such as staff and power remained the same. We saved some money on feed costs because we had to pull back so that the fish didn't get too large for our market."
Cook-a-Barra restaurant has since reopened and business is great due to locals from NSW not traveling overseas or interstate.
For Mr Arena, being involved with Farmer of the Year was beneficial as it helped him to gain contacts within government bodies who could assist with issues when they arose.
"Also, being acknowledged by others for the hard work you have put in over many years is a pat on the back," he says.
"What we do is very different to other farming practices, and it's nice to be recognised for that."
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