many thousands and thousands of hours in 40-plus degree conditions in the dust and the flies working with the people. GAYLE QUARMBY: And we calculate that we've probably been in contact with 3,000 people and handed them skills of some type. So, really ... MIKE QUARMBY: We have made a difference, yes. GAYLE QUARMBY: ... we have proven that this is the model that can work. PRUE ADAMS: Far from winding back and settling into their twilight years though, the Quarmbys are busier than ever. They're still churning out jams and sauces in a tin shed on their property. But it's these that have really taken off. Famous foodies like Kylie Kwong and Neil Perry are demanding hundreds of kilos every week of the fresh-picked native leaves and berries. And twice a week Gayle jumps in their refrigerated van and drives the fresh produce 250 kilometres to Adelaide airport so it can be flown to interstate restaurants as well as to supermarkets in Indonesia and Singapore. GAYLE QUARMBY: It's crazy, crazy. MIKE QUARMBY: Wonderful challenge. GAYLE QUARMBY: Life is crazy wonderful. PRUE ADAMS: With annual production needing to at least double from five tonne to 10 tonne of the fresh green leaves, the Quarmbys are about to embark on an expansion of their modest nursery here at Reedy Creek. The posts are already in; now they just have to find the time to actually build the new greenhouses. They say this windswept, out-of-the-way place is the ideal location for growing