From the fields of Ballarat to the kitchens of Barossa, McCain’s commitment to supporting local growers and operators is at the heart of everything they do. For over 50 years, they’ve backed Aussie farmers and the venues that turn their spuds into something special.
This is a story about how great chips start in the soil—and become the crisp, golden fries that Australians know and love.
Sowing the seed
It starts in Ballarat with Chris Stephens, a fifth-generation potato grower who lives and breathes spud life. “Together with my family we grow potatoes mainly, that’s our number one thing,” he says. “We’ve been on the same farm for well over a hundred years.” The family’s relationship with McCain goes way back to 1968, when McCain first came to Australia.
Ballarat’s warm days, cool nights and rich volcanic soils, make the region perfect for growing potatoes—particularly the Innovator, the main variety Chris and his family grow for McCain. “It’s a great potato,” he explains. “We get good yields, it’s good quality so we get lower defects. In the factory it processes really well, which means there’s less waste.”
Chris knows that the perfect potato is the secret behind every chip. His ideal? “For us, a good potato is a nice, oval, 5-6 inches long so that it fills the plate,” he says. “You get those nice long chips.”
Once harvested, Chris’ spuds are transported to McCain’s cool stores, ensuring they’re kept in pristine condition before the magic happens. The humble potatoes are expertly processed into chips before heading out to pubs, cafés, and restaurants—such as one of the oldest country pubs in the Barossa Valley.
From one family to another
Chris Adams took over one of the Barossa’s staple pubs nine years ago and is proud to continue that tradition with his wife, son and daughter.
The family knew that a quality meal started with the best ingredients. “Our menu is wholly and solely reliant on a quality chip,” explains Chris. “There were a few suppliers who wanted to put in an opposition chip and we found that McCain’s products were far superior.” A chip that was born and bred in Australia was a major bonus.
Whether it’s the classic fish and chips or schnitzels with a side of chips, Chris knows what keeps his customers happy. The secret to repeat business is good quality food, good suppliers and consistency. “Without consistency you can’t bring people back,” he says. With McCain, he knows he’s getting a high-quality product every time.
Loving local
600 kilometres apart, each Chris agrees that working with McCain is more than just business—it’s about community and connection. Over in Ballarat, Chris Stephens feels the impact when he gets a rare break to visit the local pubs and eateries. “Sometimes I will ask where the chips are from and it is good to know that restaurants are buying local potatoes,” he says. “It feels good to eat your own chips or know that you’ve played a part in feeding the local community.”
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