Growing garlic in the Macedon Ranges

After finding inspiration in a magazine a decade ago, this Victorian grower has taken his love of a kitchen staple to new heights.

Mountain View Garlic is a small, family run garlic and fresh produce farm that was established three years ago between Mt Macedon and Woodend. Picture: Zoe Phillips

What began as a possible retirement option has grown into a successful boutique farm in the Macedon Ranges for this Aussie garlic grower.

“I was reading a magazine in 2013 that Australia was importing 96 per cent of all garlic, and thinking there’s probably an opportunity here,” said Barry Kerr, who owns Mountain View Garlic, a small family run, garlic and fresh produce farm in Woodend.

After reading the magazine, Barry began by planting 400 garlic pots in plants around his house in Keilor. After his two kids moved out of home, he and his wife Chris relocated to Woodend in 2015.

“The first year we planted about 300,000 garlic plants, it wasn’t a great crop that first year, but we had a lot of learning out of that,” he said.

Barry Kerr of Mountain View Garlic, harvesting. Picture: Zoe Phillips

Now, Barry and his team grow 80-100,000 garlic plants on their small farm, having also diversified into growing tomatoes, broccoli and cabbages, selling all their fresh produce at their onsite boutique shop.

“We process, dehydrate, make garlic powders, rosemary and garlic grinders … you can buy it all from our farm,” he said.

“We’ve gone from myself and my wife working part time initially, to now having eight casual employees, all local mums.”

Barry Kerr grows about 80-100,000 garlic plants every year. Picture: Zoe Phillips

The climate in Woodend, where temperatures can reach -7 degrees Celsius in the winter while receiving 1100ml of rain a year, means Barry does things a little differently.

“We plant a little bit earlier than usual, starting in March to get established before the cold hits,” he said.

“The last few years have been a bit harder with the weather, last year everyone had the same problem, it was too wet.

“Our yields have been good this year, but the humidity has been playing up a little bit.”

However, Barry thinks the cold climate is the way to go for the best flavour.

“I believe the lower part of Victoria and Tasmania have a stronger flavoured garlic because of the cold,” he said.

“A lot of the other farmers don’t agree with me which is fine … you have to have a bit of fun out there!”