Making local Aussie food news in August 2023

Making local Aussie food news in August, applications open for a top support program for small producers, awards come easy for stand-out local food businesses, and Herbies Spices announces 2024 India tour. Jamie Oliver returns to the Sydney Opera House, Hot Chilli Honey honey hits shelves, sustainable producers team up to create new products and a string of new menus and restaurants flood the streets.

From the farm gate…

Applications for Sprout Tasmania’s producer program are now open. The program aims to support and develop small-scale producers to achieve their goals. It focusses on creating significant future benefits for producers as individuals, as well as their business and the Tasmanian community. Sprout Tasmania generally looks for small-scale producers that are farming or intend to farm commercially, using regenerative practices. Applications close on September 25^th.

Farmers in one of Australia’s largest winter growing regions are experiencing a vegetable glut. The oversupply is a result of ideal growing conditions which normally sees reduced prices for consumers. This year however, prices have remained high, sparking criticism from Queensland-based Bowen farmers. Historically, excess produce has been donated to charities. But the collapse of the country’s biggest cold chain logistics company in March has caused high freight costs, meaning many farmers can’t afford to give the fresh produce away.

Also making local Aussie food news in August, Australian beef could be set for a marketing overhaul with the introduction of new words to describe its characteristics. The ABC reports that University of Queensland flavour chemist and sensory scientist Associate Professor Heather Smyth, says the way the industry currently describes the meat as “tender” and “juicy”, falls well short of sophisticated language used by other industries. Chefs are showing interest in her research as they seek new ways to help match beef to wine and sauces.

And the winner is…

My Berries has been awarded the Advanced Manufacturing Award at the 2023 Moreton Bay Business Excellence and Innovation Awards. The award recognised the Queensland-based family-business’ use of innovative technologies and processes to transform materials into new products. Stuart and Allison McGruddy turn locally-grown surplus fresh fruit, that would have been discarded, into value-added frozen and now freeze-dried products.

Fiona Harrison of Chocolate On Purpose has been announced as the winner of the Business Pivot Award at the 2023 AusMumpreneur Awards. Fiona is a proud Wiradyuri woman, living and operating her business in Regional NSW. Founder and CEO of Australia’s first Indigenous Chocolate business, she’s built a unique social enterprise fusing a love for chocolate with social good.

Also making local Aussie food news in August, Artisan hand-made cheese producer That’s Amore Cheese has taken home the Leader of Food & Beverage Award at the Victorian Manufacturing Hall of Fame Awards. Adding to the cheese producer’s ever-growing list of award wins, this latest award was especially sweet as the team had just celebrated 15 years in business. Founder Giorgio Linguanti is thrilled that not only do the cheeses continue to win awards but that the business is being recognised for its manufacturing excellence.

What’s on…

Following another successful spice related tour to India in 2023, Herbie & Liz of Herbies Spices, have put together an itinerary for 2024. Starting in the tropical south, the group will progress northward through diverse cultures, landscapes and cuisines until in sight of the snow-capped Himalayas. Running from February 16^th to March 10^th the ‘Spices & More 2024’ tour includes air fares from Australia, all meals and tipping. For a complete itinerary and booking details e-mail Herbie with your contact details herbiesspices@icloud.com.

The Southern Hemisphere’s biggest food trade event – Fine Food Australia 2023 – is coming up at Sydney’s International Convention Centre. Running from September 11^th – 14^th, more than 850 Australian and international will exhibit the latest food industry products, technology and services. The industry event will also include a series of presentations and informative sessions conducted by more than 120 industry leaders to educate and engage visitors with the latest industry news and trends.

Jamie Oliver will return to the Sydney Opera House’s Concert Hall stage on Saturday November 11^th. The chef, TV star, child health campaigner and author will have an entertaining and in-depth conversation with Melissa Leong. Oliver will share personal stories from his early years in television and the highs and lows of his many roles – from restauranteur to food education campaigner. Tickets are now on sale.

What’s new…

Tasmanian-based permaculture expert Milkwood has published a new handbook which includes a practical guide packed full of habits, skills, and inspiration. Author Kirsten Bradley says The Milkwood Permaculture Living Handbook is a guide to improving your home, health and happiness – and the planet – one simple step at a time. Copies are now available at bookstores across Australia or via the Milkwood website.

Responding to Australians’ love of hot and spicy foods, Capilano has launched a Hot Chilli Honey. The new product combines 100 per cent Pure Australian Honey from Capilano’s network of 800+ Aussie beekeepers, with savoury, spicy flecks of habanero chilli. There are no preservatives or other nasties, just pure Australian honey with a chilli kick. For 20 ways to use Capilano Hot Chilli Honey, download their latest free ebook.

Also making local Aussie food news in August, Melbourne-based cannoli brand Cannoleria has partnered with Ministry of Chocolate to create chocolate bars using broken cannoli shells to prevent waste. The 100g bars come in three flavours. Cannoleria uses natural ingredients and no preservatives or artificial flavours. Ministry of Chocolate uses sustainable and ethically sourced chocolate along with locally grown ingredients wherever possible. No ingredients contain palm oil.

New flavours on the block…

Brand new restaurant, Bonito has opened at Byron Bay’s inaugural five-star hotel, Marvell. The produce used across the menu is sourced from local hinterland farms and by a local Northern Rivers fishing fleet. Head chef is Minh Le, most recently of The Byron at Byron, Spicers Peak Lodge on the Scenic Rim and Brisbane’s “The Foraging Quail.”

The iconic Studley Park Boathouse has re-opened following a transformative $5.8 million renovation. Established in 1863, Melbourne’s original boathouse on the Yarra has served Melbourne residents for 160 years. Executive Chef Christian Abbott’s food menu offers small plates, mains & classics, salads & eight woodfired pizzas, and will be available throughout the entire venue. 

Acclaimed chef Guillaume Brahimi has brought his favourite produce and dishes to the TWR
menu at Crown Sydney. As current Culinary Ambassador for Crown Sydney, Brahimi’s philosophy of using great local produce to create simple, delicious dishes will be at the forefront of his direction. Brahimi will work closely with Crown Culinary Director Sarah Briegel to implement the changes.

Sydney’s Lotus Dining Group, will open Pearl, a Cantonese restaurant and bar in September. Located in Quay Quarter, on the newly revived Bridge and Young Streets. The 84-seat venue will offer a modern dining experience with expansive views of the Sydney Harbour Bridge, whilst celebrating the traditional style of Cantonese cuisine. The menu is a joint partnership between Hong Kong-native chef and director of culinary Cheung Shui Yip alongside executive chef Steve Wu.  Bookings are now open.

Anita Gelato has opened a new store in a stunning Heritage building in South Eveleigh. The latest addition is home to 32 gelato and frozen yoghurt flavours, all made on the premises. There’s also unlimited toppings, including sauces, chocolates, nuts and lollies, and you can refill your toppings for just $1. Anita is also serving up delicious, perfectly balanced barista-made coffee up until 10pm each night, so you can get your coffee fix right when you need it. 

Also making local Aussie food news in August, innovative coffee roaster Single O has launched its first-ever coffee bar in the heart of Newstead, Brisbane. Bringing Single O’s signature coffee, self-serve batch brew taps and a classic coffee bar menu to Australia’s sunshine state. Locals can experience the award-winning coffee that put the flagship Surry Hills cafe on the map. The Newstead cafe marks an exciting milestone in the Sydney and Tokyo-based roaster’s 20 years of Single O.

Also in local food this month…

In August EATIVITY revealed that the cost of living crisis was biting into nutrition and dietary habits, we revealed the latest in-season produce to die for, and shared a nutritionist’s tips about making the switch to a plant-based diet. We also published a delicious plant-based shepherd’s pie recipe to try at home, and shone a spotlight on Sydney’s ethical butchery Feather and Bone.

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