Years of persistence are paying off for Western Australia’s Weston family as city customers snap up its healthy goat products.

Story By Kerry Faulkner

At 2am every Saturday Mark Weston loads up his car with cheese and milk, and slips behind the “goat cheese curtain” – the clientele of weekend markets spread throughout Perth, 450 kilometres south of his Bookara Goat Dairy. Market customers are looking for food that is gourmet, healthy, free-range and ethically produced. Handcrafted Bookara products fit the bill, and reflect more than a decade of risk-taking and hard work by Mark and his family. “We leave for Perth with a ute-load of goat cheese every weekend and come back to Bookara tired but happy,” he says.

This story excerpt is from Issue #100

Outback Magazine: Apr/May 2015