Ben & Rebecca Trotter
Black Peak Farming, Alpine Fresh and Red Bridge Berries

In just seven years, Ben and Rebecca Trotter, along with their team, have transformed their 135-hectare property into a highly efficient and diverse business.

By blending intensive bull beef finishing with strawberry growing and a high-tech hydroponic herb business, the Trotters have effectively redefined the boundaries of a modern family farm.

The judges praised their ability to identify a market gap and move quickly to fill it. This agility has resulted in them evolving from traditional producers into savvy retailers, launching value-added products like strawberry balsamic and freeze-dried fruit.

Efficiency is the cornerstone of their business success. Drawing on Ben’s professional background as an agronomist, they use a specialised cell grazing system to finish 480 bulls.

Meanwhile, pasture production is optimised thanks to their clinical approach to maximising the harvest. This relentless drive for productivity has ensured their beef operation is a model of industry-leading efficiency.

This efficiency is reflected in their approach to realising the potential from every resource. For example, waste from the herb business is repurposed as feed for the beef herd.

The couple’s pick-your-own strawberry operation attracts thousands of visitors each summer, turning the farm into a vibrant community asset that employs a seasonal team of ten.

The judges commended the Trotters for maintaining an uncompromising standard of excellence across three vastly different sectors.

Whether fine-tuning soil health for legume production or navigating the complexities of food service and retail, Ben and Rebecca are driven by a thirst for knowledge that has allowed them to outpace more established operations.

For Ben and Rebecca, their farm is a constantly evolving canvas, proving that with sharp analysis and a willingness to pivot, a small acreage can produce massive results.