| 119 Awapuni Racecourse and Function Centre Organic Flour Mills COMMUNITY organicbuzz.co.nz Your Local Organic Grocery Store 1/337 Broadway Aveue, Palersto Nort SBA Palmerston North keeps your accounting on track. We help with with GST, payroll, tax returns, end of year financials, plus everyday advice and support. Local • Glass Door Fridges & Freezers • Chiller Trailer & Freezer Trailer Hire For Supply and Service of • Coolrooms • Freezer Rooms • 20’ Containers Proudly supporting Awapuni Racecourse and Function Centre PH (06) 357 6052 Greg Martin Sales Manager greg@superclean.co.nz Proudly supporting Awapuni Racecourse and Function Centre For all your hygiene & consumable needs. T. 06-347 6688 | F.06-347 6687 50 Maria Place Extn P.O. Box 484, Wanganui 4540 www.superclean.co.nz More than racing on offer Live racing continues to offer an atmosphere that cannot be replicated elsewhere. T T Kelly Deeks A different way of milling T T Russell Fredric Awapuni Racecourse is geared up for a strong winter season, with synthetic racing returning at the end of May, and its established function centre continuing to attract events from across the country. While work on the track redevelopment remains on hold, RACE Inc. interim chief executive Darin Balcombe says the focus is firmly on delivering quality racing, memorable hospitality, and keeping people engaged with the venue. “We are really looking forward to our synthetic racing season,” he says. “We have nine race days through the winter, generally one every fortnight, running on Fridays or Sundays. It is exciting to get horses back here racing and welcome people back on course.” The synthetic surface has become a valuable asset through the colder months, offering consistency, regardless of weather conditions. “The beauty of synthetic is that it is so consistent, and it is very unlikely racing will be abandoned because of winter weather,” Darin says. He says live racing continues to offer an atmosphere that cannot be replicated elsewhere. Organic Flour Mills is expanding its milling capacity as demand builds, with a new mill arriving to help meet steadily increasing nationwide orders. Owned by Lindsay and Jilly Wright, this Palmerston North business produces certified organic flour using a specialised system that underpins both its quality and its point of difference. The process behind the product is what sets the company apart, Jilly says. “The mills don’t grind the grain – they keep the flour much cooler, so you’re not destroying those precious nutrients.” Their German-built Zentrofan mills use a cyclonic airflow system to gently break grain against the basalt surface, rather than relying on conventional milling methods that generate heat, which destroys nutrients. By contrast, the Zentrofan system retains the grains’ natural integrity, producing wholegrain flour that notably has a finer texture than typical wholemeal products, resulting in excellent bread-making and baking. Production remains intentionally small-scale. Each mill processes 10 to 12 kilograms per hour, requiring multiple mills and three-hourly attention to maintain supply. “They’re a unique mill. They do a very nice job, but they’re not high capacity,” Lindsay says. To keep pace with demand, the mills are sometimes run around the clock, with a fourth mill coming to lift output. The company continues to operate as a hands-on, small team, with milling, packing and dispatch all carried out on-site. That approach has supported steady growth, accelerating considerably during the past year as more customers seek organic and unfortified flour options. Online sales via their website form a significant part of the business, alongside wholesale supply to retailers and bakers, with a large and growing customer base nationwide. Customer feedback reinforces that growth, with consistent responses focused on flavour, texture and baking results. “Everyone just absolutely loves it. We’ve got over 100 five-star [Google] reviews – nothing else,” Lindsay says. “There is nothing like being trackside. You hear the horses thundering past and feel the excitement. Even people that come for the first time, often come back when they realise how enjoyable it is.” Darin says Awapuni has appreciated the loyalty of regular racegoers and sponsors during a challenging period. “We have had some very patient supporters, and it is great to see that backing continue. When we are back to full capacity, we will be in a strong position to give people an unfor- gettable experience.” Away from race days, Awapuni’s function centre remains fully operational and is playing an increasingly important role as a versatile events venue. “Outside of racing, the function centre is a great facility with unlimited parking and plenty of flexibility,” Darin says. Creative Catering at RACE Awapuni director Lewis Jones says the venue has hosted a wide range of functions in recent months, reflecting demand for quality regional event spaces. “In the last three months alone we have catered for awards dinners, field days, conferences, community events, and private functions,” Lewis says. Their product range centres on organic wholegrain flour, including New Zealand-grown wheat, rye and spelt, alongside gluten-free options – buckwheat, brown rice, millet and New Zealand quinoa. The company also produces three bread mixes, and four bread loaves, catering to both everyday baking and specialty diets. Milling wholegrain flour is central to the product offered, retaining the bran, germ and endosperm from each grain and preserving nutritional value, with no additives and no refining. The ancient grain, spelt, is attracting increasing interest from customers looking for an alternative, particularly those who are sensitive to gluten. They find spelt easier to digest than wheat. Spelt’s water-soluble gluten structure is the answer, even for many gluten-free customers. Organic sourcing remains crucial to the company, with grain from certified growers, primarily in Canterbury, alongside locally grown spelt and imported gluten-free grains where necessary. A separate milling room is used for gluten-free products to maintain strict separation. Organic Flour Mills developed from the closure of Wholegrain Organics, a central Palmerston North café, bakery and education space where a wider team had been involved. The move into flour milling followed naturally. “We took over the mills because Lindsay loved doing the milling. He loves anything to do with machinery,” Jilly says. From a small garage set-up to a growing niche flour business, the company continues to build on that foundation.
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