Dreaming of an authentic, hands-on experience in Australia? In this article, we'll take you through our journey of working on an organic vineyard in Western Australia through the Workaway program. From pulling weeds to making sparkling red wine to jarring olives to enjoying delicious wine every evening, our two weeks on the farm were both rewarding and truly unforgettable.
Chapters
Discovering Workaway and Finding Our First Work Exchange
We first learned about Workaway while in Sri Lanka, and after some research, we decided to sign up. Our first opportunity came while we were in Bali, planning our next destination. With cheap flights to Western Australia, we thought it was the perfect time to use Workaway.
Browsing through various hosts on the platform, we stumbled upon Oranje Tractor Vineyard, an organic farm run by Pam and Murray. Their focus on organic farming practices amazed us, and we sent a request to work with them. To our surprise, we received a response within hours, and soon after, we were on our way to Perth in Western Australia.
Arriving at the Organic Vineyard
After a six-hour bus ride from Perth to Albany, we arrived at the beautiful Oranje Tractor Vineyard. We were a bit nervous as this was our first Workaway experience, but Pam and Murray quickly put us at ease with their warm welcome.
Our work agreement was refreshingly simple: four hours of work each day in exchange for three meals, coffee breaks, and accommodations. We couldn't wait to get started.
Our First Day and Work on the Vineyard
Our first day began early with a hearty breakfast made from the farm's own produce. It included yogurt with sweet pickled pears harvested from the previous season—a delicious start to the day. After breakfast, we suited up and headed to the vineyard, where our tasks included pulling weeds and weaving young grapevines. We quickly realized that pulling the weeds between the vines was more physically challenging than expected, reminding us how out of shape we were!
The work with the young grapevines required extra care. These delicate vines are easily breakable, and if one snaps, it means a handful of grapes will be lost for winemaking. We were mindful of handling each vine gently, knowing that every successful weave contributed to the future harvest.
One aspect we appreciated most about our work exchange was the thought Pam and Murray put into our tasks. Instead of pulling weeds for four hours, they had us switch between different tasks to engage different muscles and avoid wearing anyone out too quickly. This balance made our work not just manageable but very enjoyable, and the attention to detail was something we truly valued and appreciated.
After a fulfilling four hours of work, we enjoyed a delicious lunch made from fresh garden vegetables. Afterward, we spent the rest of the day exploring downtown Albany by bike, visiting the beach, and spotting kangaroos on our way back to the farm.
The Next Two Weeks on the Vineyard
The following two weeks were packed with exciting and unique tasks, from building irrigation systems to making sparkling red wine. We also enjoyed bonfires, home-cooked meals from our home countries, pizza nights, and even snail picking.
This unusual task of collecting snails from the vineyard's wine trees was essential for maintaining the vineyard's organic status. Each tree had about 20 snails, and we had to thoroughly check under leaves and ensure none of the snails we'd collected escaped from our buckets. Despite the snail slime seeping through our gloves after a while, we didn't mind the task. It was a funny, hands-on job that brought back memories of helping out on farms and gardens back home.
The Circle of Life!
After we collected the snails, we fed them to the chickens as a protein-rich treat. The chickens snacked on them, completing the circle of life on the Farm.
One of the tasks we were most excited to learn about was making sparkling red wine. We added a mixture (I believe it was sugar and yeast) to the red wine, creating the natural carbonation that gives sparkling wine its signature fizz. In Australia, sparkling red wine is a popular Christmas drink, perfect for the hot summer months.
We also had the chance to jar farm-grown olives, flavoring them with herbs like rosemary, thyme, and lemons from the garden. Pam and Murray gave us complete freedom to experiment, and we enjoyed every moment of our creations.
Last, another unique experience was herding sheep. We helped Murray and Merlot, the farm dog, move the sheep from one field to another—a true test of teamwork! Once, a sheep went astray and got stuck in a fence, and we had to rescue it.
After Work Activities
Our time at the vineyard wasn't just about work but also about building relationships and creating unforgettable memories. We bonded over bonfires, explored local markets, and enjoyed homemade pizza nights with our hosts and fellow Workaway guests. One of the highlights was cooking traditional dishes from our home countries, a tradition Pam and Murray wholeheartedly encouraged.
Pam and Murray treated us like family, always including us in social gatherings. One evening, we were invited to a friend's house for a big bonfire and barbecue in their garden, and on another occasion, we joined them for dinner at another friend's home. When Elli made traditional German Kässpätzle (homemade noodles with cheese) and Jake prepared Puerto Rican Pastelillos (similar to empanadas), we invited their friends over to share in the meal.
During our first week, another couple from Spain and the UK were also staying on the farm. The Spanish girl cooked an authentic paella, using fresh crab and seafood from the market to create a rich fish broth for the dish. Her attention to detail and the multi-step cooking process resulted in the most delicious paella we've ever tasted!
Elli also made her family's signature lasagna recipe, with Pam teaching us how to make homemade pasta dough. And, of course, we had a pizza night, where we crafted our own pizzas—one even turned out in the shape of Australia!
