The latest in Australian food news
This week, as NSW inches ever closer to “freedom day”, we feature just some of the many restaurants that are now getting set to reopen. New mango varieties are also on their way, as is the ultimate cheese-lover’s experience. We’ve also discovered the three main types of food-waster (which one are you?) and have the perfect idea for dinner this Saturday night. Read on below for all of the very latest in Australian food news.
Coles gives butchers the chop
Coles has announced that it will be giving its in-store butcher service the chop from this weekend, with almost 1600 meat workers now facing redundancy or redeployment. The Australasian Meat Industry Employers’ Union has called the move a “cost-cutting exercise” that will be a “devastating blow” to the industry. A Coles spokesperson has said that the decision was made to “meet the changing needs of our customers”. Whatever the reason, from Sunday, only pre-packaged meat will be available to Coles customers.
New mango varieties on their way
The Queensland Government is offering three elite mango varieties for commercial development. Minister for Agricultural Industry Development and Fisheries Mark Furner says the varieties developed under the National Mango Breeding Program have potential for domestic and export markets. There are already more than 20 producers growing the varieties on orchards in Queensland, Western Australia, the Northern Territory and New South Wales. The mango varieties are currently known as NMBP-1201, NMBP-4069 and NMBP-1243. With small quantities of the new varieties expected to be on supermarket shelves this season, here’s hoping that they come up with some better names soon.
Time for a slice or two?
It’s International Beer and Pizza Day: the perfect pairing for a Saturday night. Beer is one of the world’s oldest alcoholic beverages – the ancient Egyptians first documented the brewing process on papyrus scrolls around 5000 BC. This refreshing bevvie remains one of the world’s most popular drinks, just behind water and tea. Pizza, meanwhile, never fails to satisfy (as long as there’s no pineapple on it). It was enjoyed by the Italians for centuries before World War II Allied troops stationed in Italy discovered the culinary masterpiece and brought the idea back home with them, thereby introducing it to a wider global fan-base. More than 5 billion pizzas are now sold worldwide every year, with an estimated 350 slices eaten each second. Join this happy throng and celebrate Aussie pizza and beer by ordering from a local pizzeria and picking up a six-pack of Australian-made coldies. Cheers!
Yume makes it easier to donate excess food
Food rescue service Yume, which allows food manufacturers and producers to sell excess product that would otherwise go to waste, has launched a new “click to donate” function that allows businesses to donate directly to charities online.
In the past, Yume acted as the go-between, allowing producers and manufacturers to add their excess stock to the Yume website, where it could be sold to a third party. Any leftovers were then sent to charities. The new donation tool will allow suppliers to directly donate their excess stock to food rescue organisations like Foodbank, OzHarvest, FareShare and Secondbite, which provide charities with food to feed vulnerable Aussies.
What type of food-waster are you?
Aussie households broadly fit into one of three food waste personas, according to research by the Fight Food Waste Cooperative Research Centre (FFW CRC). The research is a part of a project to design better interventions to reduce food waste. The three personas are:
1. Over providers: 23% of households. They waste the most food per home and per person, and are typically young families with kids, often with both parents working. While they plan their food shopping, they tend to buy and cook more than needed.
2. Under planners: 32% of households. They’re usually single or couple households, often without young kids. They’re the least likely to plan food shopping and meals.
3. Considerate planners: 45% of households. They’re often older couple households, many with kids that no longer live at home. They typically have regular food waste reduction habits like planning and shopping for meals, cooking suitable portions and using leftovers.
“If people can relate to these personas, they’ll understand more about their triggers for wasting food and be able change behaviours around how we plan, shop, cook and eat to make the most of the food that we buy,” says FFW CRC CEO Dr Steven Lapidge.
Sydney restaurant scene reopens
From Monday, The Streets of Barangaroo will have restaurants reopening all week. There are plenty of reservations available at Barangaroo House, Bel & Brio, Cirrus Dining, Khoi, Love Fish, Marble BBQ, Muum Maam, Tequila Daisy, Winghaus and Zushi.
A new Mediterranean restaurant and bar from Sydney hospitality veterans Marco Ambrosino (10 William St, Fratelli Paradiso) and Manny Spinola (Grand Pacific Group) will open overlooking Bondi Beach on October 15. Lola’s Level 1’s menu is designed to share and will be split into sections: oysters, small plates, off the plancha, larger plates and desserts.
In the heart of Sydney’s CBD, a new dining scene is set to open at 25 Martin Place, featuring New Zealand Good Group Hospitality’s White + Wong’s, Sardine Cocktail Bar, Cabana Bar and L’uva Pasta & Wine Bar. The new venues add to 25 Martin Place’s growing line-up of quality dining establishments, including the Good Group Hospitality’s Botswana Butchery, Nour Group’s Aalia and Japanese restaurant Kazan.
Remember, you’ll need to have proof of vaccination to dine out.
Good news & bad for NSW hospitality
Restaurant & Catering Australia (R&CA) has welcomed some of the changes announced by the NSW Government allowing for regional workers to return to work with one vaccine completed and the second booked before November 1, as well as the doubling of the wedding cap from 50 to 100 guests from October 11. But NSW hospitality has been left disappointed by the backflip on maximum booking sizes in restaurants and cafes from uncapped down to 20 once NSW reaches 80 percent vaccination. R&CA CEO Wes Lambert says the industry body will continue to fight for the cap on bookings to be increased.
Dinner at mine?
Dinner parties are also back on the menu for NSW, and for those who’d prefer not to have to cook after months of home-cooked meals, premium meal delivery service Providoor has a whole range of new offerings ideal for entertaining. Woolloomooloo Wharf’s China Doll has now joined the platform, and you can also find new entertaining packs from some of Sydney’s best restaurants, including an Aperitivo Box from OTTO, a Chi BBQ Banquet and a Peking Duck Banquet from Lotus and Aperitivo Pack from CicciaBella.
Cheese lovers rejoice: Bon Fromage Festival is returning for the weekend of October 22 to 24. The festival has collaborated with some of Sydney’s most renowned food and drink experts to curate 16 virtual masterclasses, tailored to appeal every foodie. Whether it’s joining the head chef at one of Australia’s most iconic venues for a gourmet cooking class, shaking up your Saturday with a cheese and gin pairing class or wrapping up your weekend with a wine and cheese session, there’s an event for everyone. If you register for a masterclass by October 15, you’ll also receive an exclusive gourmet cheese tasting box delivered straight to your door to give you everything you need for your virtual masterclass. For a full list of events and more information on how you can register for the masterclasses, head to the Bon Fromage website. But be quick, as places are selling out fast.
A new family joins FoodSt
Celeb chef Manu Feildel and his wife Clarissa have come together in the kitchen to create a range of limited-edition family meals available on meal delivery platform FoodSt. The menu features Clarissa’s traditional Malay-style homecooked beef rendang with rice alongside Manu’s Moroccan-style chicken tagine with couscous. FoodSt is the online platform that empowers home cooks to bring their food and culture to life, delivering their home-cooked meals straight to tables across Sydney and, in the not too distant future, nationally. At present, the platform has more than 35 cooks and more than 100 different meals available, creating independent, flexible employment for people who love to cook.
To find out more or to place an order, head to foodst.com.au
Magnum launches new Destinations range
For those missing the indulgence of travel, Magnum has released a new range inspired by indulgent flavours from exciting locations around the world. Each flavour in the Destinations range showcases the unique tastes and pleasures of some of the world’s most iconic and well-loved destinations, including the tropics of Tahiti, the glitz of Las Vegas, the vibrant streets of Amsterdam and captivating New York City. To get Aussie jetsetters excited for the prospect of future travel, Magnum is giving away weekly luxury escape prizes. In addition, four lucky couples have the chance to cure their wanderlust with a trip to one of four of Australia’s most iconic destinations – the Whitsundays, Gold Coast, Melbourne or Sydney. Buy any of the new Magnum Destination products and enter for the chance to win.
Magnum Destinations Amsterdam, Tahiti, and New York multipacks are now available at select retailers including Coles and Metcash, and Magnum Destinations Las Vegas will be sold individually in convenience stores and petrol stations nationwide.
Just in case you missed it…
This week, we discovered that COVID has led to some very positive, and perhaps unexpected, outcomes for Australia’s farmers’ markets. We also celebrated peak blueberry season by bringing you some sweet and easy blueberry recipes from food blogger Leah Itsines. The RSPCA Approved Farming Scheme has marked 25 years, so we took a look at the benefits this important scheme has brought to millions of Aussie farm animals. Speaking of higher welfare farming, we spoke with Thomas Fryar from Kangaroo Valley Free Range Eggs about true free-range eggs, and why you should take a closer look at your egg carton.
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