Frank Porter knows how to do dried fruit.
He should do - he's been farming the small family fruit block a stone's throw from the Murray River his whole life.
The dried fruit he produces is second to none in colour and flavour - this is due not only to the wisdom that comes from learning a craft attentively and honing your skills over many years, but also to a grounding belief and philosophy about doing things properly for the future of farming and our planet.
Frank - always good with words - says it like this:
"Within the spectrum of dawn and dusk, Organic principles are passionately employed. Symbiotic relationships between health of soil and plants are paramount, vine vigour is complimented by a balanced dietary intake, found within the soils pantry of biological microbes, minerals and nutrients. We believe this is important for the future sustainability of healthy soils and therefore the food we eat."
Frank and his wife Penny who market their produce as Murrayview Organics are serious about farming responsively and sustainably.
"The farms size and scale permits time for individual attention, from manual pruning, monitored watering, hand picking at harvest, to the care of traditional drying on racks, shaking, placement on ground sheets for suns abiding completion. Our fruit is not dehydrated therefore accentuating its natural flavour. Lastly quality control in the packing."
A couple of weeks ago I headed up to the farm on a road trip with my dad - we picked fruit, placed it on racks to sun-dry and then shook the racks to help separate the fruit from the stems