Minter family has been growing asparagus in the Sunraysia region of
northwest Victoria for five generations. Great great-grandfather to
Garry Minter (the latest generation) grew the Connivers Colossal
variety in 1927. In 1948 Bob Chaffey, son of the founder of
Sunraysia, gave our family the first Mary Washington 500 variety
asparagus seeds. These proved to be very successful as they were well
suited to the Sunraysia climate and resulted in high yields.
1968, 15 acres of a Minter variety (72 and 66) were planted at Iraak,
located approximately 35 km southeast of Mildura. Export shipping
started in 1972 with the first export shipments to the UK. This was
followed by the first four shipments to Japan in 1975.
the Department of Agriculture, Victoria introduced Geoff Minter to
the variety known as Ida Lea, which is now planted extensively
throughout Sunraysia. The family’s longevity, consistency and
loyalty to horticultural development in Sunraysia continues with the
three generations of the family currently involved in Minter Magic
start of his farming career in 1985 Darren Minter was named top fruit
grower for the state and Apprentice of the Year for the Sunraysia
region and the state of Victoria. Currently Darren and Anne-Marie run
650 acres of mixed horticultural plantings. The main permanent
plantings are almonds, citrus and asparagus.
“Farming is in my blood. I love to farm and see it as my life. We live and work together as a family and are committed to producing quality products. Having my father on hand is invaluable and while I am prepared to try new things and implement new processes, it is worthwhile discussing these with him first. Our reputation remains our credibility. We have been supplying quality produce for decades and our customers know that. We ensure that our farm practices are up-to-date and that the quality assurance program is accurately followed, not just on farm but in the packing shed.
favourite recipe is asparagus wrapped in prosciutto. Preheat the oven
to 220°C. Line a baking tray with foil and coat with olive oil. Wrap
one slice of prosciutto around each asparagus spear, starting at the
bottom, and wrapping up to the tip. Place the wrapped spears on the
prepared baking tray and bake for 5 minutes in the preheated oven.
Remove from the oven and shake the pan back and forth to roll the
spears over. Return to the oven and cook for another 5 minutes or
until the asparagus is tender and the prosciutto is crisp. Drizzle
caramelised balsamic over and serve,” says Darren Minter.