When Scott Niewand formed Wits End Pulses in 2016, it was with the aim of providing an alternative to the bulk commodity market that their premium quality pulses were previously sold into. Through this initiative, Scott says that they have been able to “access premium markets and simultaneously gain greater insight into what the consumer demands”.
Today, Wits End Pulses are still very much a family orientated business, based out of Rupanyup in Rural Victoria. Scott, along with his mother and father all work within the business to cultivate Australian Food Awards (AFA) medal winning products, such as the ‘Big Kabuli’ chickpeas which took home gold in 2016 and 2017.
(Photo credit: www.witsendpulses.com)
“Our 'Big Kabuli' Chickpeas aren't too bad at all, in fact they're great. And these suckers are the big boys of the chickpea kingdom! Full of fibre & protein they make for a great curry or salad ingredient. Alternatively for those who like to break up the evenings with some wine, cheese and dips they are the key ingredient for a smashing hummus!”
This year, Scott’s awarding winning ‘Big Kabuli’ chickpeas will also be featured at the Agriculture: The Heart of Victoria dinner, in dishes developed by Philippa Sibley of Syracuse and Craig Dowling, Chef de Cuisine, RACV Banquet Kitchen.