Drury Orchards, SA

Rick Drury ‐ Managing Director

Rick Drury has always loved being on the land. Growing up on the family's orchards near Inglewood and Paracombe in South Australia's Mount Lofty Ranges, he and his brothers would often come off second best to the lines of trees as they honed their driving skills on their home made buggies and go‐carts.

For Rick, there was no better way to grow up, so staying on the land was a priority. Now, as Managing Director of Drury Orchards, he continues a hundred‐year‐old family tradition that has carried for well over three generations.

It's not only the family orchards that have been around for generations. Their relationship with Woolworths has too. In the 1960s, fresh fruit and veg was introduced to the shelves of Woolworths' Rundle Street (Adelaide) store. Drury were one of their first suppliers, and have been so ever since.

Around the time Drury began their relationship with Woolworths, they were also making the switch from growing apples to pears.

"Our family was involved in the early days of exporting apples in the 1960s. When this export became too difficult to compete the decision was made to change to predominantly pears." ‐ Rick Dury

With the local climate and soil suiting pears better than the new apple varieties the export market wanted, switching was a logical move. But not necessarily a fast one.

Pears take a long time to come into commercial production. From planting they'll produce just one or two pieces of fruit in the first year, and a little more by five. Only after seven years is a pear tree commercially productive, and ten before it's producing full crops each year.

With such long lead times it's imperative that the trees are kept alive through all conditions. That some of the original trees from the 1960s are still producing commercially is a testament to Rick's tree management skills. Though the soil is rich, there's limited ground water, so they rely on dams and are at the mercy of the elements.

"During the drought years when production was halved it would have been very easy to have given up, but we persisted. We always say 'next season will be better'. It's optimistic, but it got us through." ‐ Rick Drury

That resilience and optimism has been part‐bred, part taught and part learned by experience. And as you might expect, the challenge of supplying 1,000 tonnes of pears (and quinces) to Woolworths annually keeps him learning every day. But Rick's approach to work remains based on some sound advice:

"Don't try to be the biggest grower harvesting the biggest tonnage. Concentrate on good quality product. Quality over quantity!" ‐ Rick Drury

It has paid off, with regular comments on the sweetness and quality of Rick's fruit. In fact, doing fewer things better is something he seems to have incorporated into other areas of his life.

Rick doesn't have what you'd call 'hobbies' and his cricket days are behind him, but as a volunteer fire fighter for more than 30 years, he holds a senior volunteer position with the SACFS.

But apart from his family, Rick's first love is for the land. And while Rick's passion for growing great pears is obvious, he is just as enthusiastic about the best ways to pick, store and eat his favourite fruit.

When choosing, always check the maturity by gently checking the 'spring' just near the stem. If it has a spring, it's ready to be eaten. Otherwise you can naturally ripen them to your preferred softness and juiciness.

"An average kilo of pears is around six pieces. Put four in the fridge and two in a bowl." ‐ Rick Drury

So as one is eaten from the bowl, move another from the fridge in to the bowl. This way there'll always be a nicely ripened pear available to be enjoyed.

Of course, the proof of the pudding is in the eating. Rick's favourite recipe is stewed pears and ice cream. Of course, if you don't have time for that, you can't really go wrong with a juicy pear 'au naturel'.