From the fields of Ballarat to the kitchens of Barossa, McCain’s commitment to supporting local growers and operators is at the heart of everything it does. For over 50 years, McCain has backed Aussie farmers and the venues that turn their spuds into something special.
This is a story about how great chips start in the soil — and become the crisp, golden fries that Australians know and love.
Sowing the seed
It all starts in Ballarat with Chris Stephens, a fifth-generation potato grower who lives and breathes spud life. “Together with my family we grow potatoes mainly, that’s our number one thing,” he says. “We’ve been on the same farm for well over a hundred years.”
The family’s relationship with McCain goes way back — all the way to 1968, when McCain first came to Australia. “They stopped on the side of the road and walked in and said, ‘Would you like to sell us some potatoes?’ And we’ve had a contract with McCain ever since.”
Ballarat’s warm days and cool nights, together with its rich volcanic soils, make the region prime territory for growing potatoes — particularly the Innovator, the main variety Chris and his family grow for McCain. “It’s a great potato,” he explains. “We get good yields, it’s good quality so we get lower defects. In the factory it processes really well, which means there’s less waste and it’s a more sustainable potato than some of the older varieties.”
Chris knows that the perfect potato is the secret behind every plate-worthy chip. His ideal? “For us, a good potato is a nice, oval, 5-6 inches long so that it fills the plate,” he says. “You get those nice long chips that French fries are obviously renowned for.”
Of course, it takes more than good soil to grow a great spud. For Chris, potatoes are more than just a crop — they’re a passion. “My wife says to me they’re like my babies,” he admits.
Once harvested, Chris’ spuds are transported to McCain’s cool stores, ensuring they’re kept in pristine condition before the magic happens. The humble potatoes are expertly processed into chips before heading out to pubs, cafés, and restaurants across Australia — such as the Greenock pub in the Barossa Valley.
From one family to another
Like the Stephens’ farm, the Greenock has a deep history — the pub has been a Barossa staple for over 160 years, and Chris Adams, who took over with his wife, son, and daughter nine years ago, is proud to continue that tradition. What started as a major career change from manufacturing wine tanks has turned into a true love for hospitality.
When the family bought the pub, they knew that a quality meal started with the best ingredients. “Our pub menu is wholly and solely reliant on a quality chip,” explains Chris. “There were a few suppliers who wanted to put in an opposition chip and we found that McCain’s products were far superior.” A chip that was born and bred in Australia was a major bonus. “Customers love Australian-produced product.”
Whether it’s the classic fish and chips or schnitzels with a side of chips, Chris knows what keeps his customers happy. “The Greenock secret to repeat business is good quality food, good suppliers, and consistency. Without consistency you can’t bring people back,” he says. The pub kitchen is slimline and the last thing Chris wants to worry about is prepping fries from scratch. With McCain, he knows he’s getting a high-quality product every time. “The less prep we’ve got to do, the better we’re going to produce our food.”
Loving local
600 kilometres apart, each Chris agrees that working with McCain is more than just business — it’s about community and connection. Over in Ballarat, Chris Stephens feels the impact when he gets a rare break to visit the local pubs and eateries. “Sometimes I will ask where the chips are from and it is good to know that restaurants are buying local potatoes,” he says. “It feels good to eat your own chips or know that you’ve played a part in feeding the local community.”
Discover our local range: mccainfoodservice.com.au/grownlocallovedlocal