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Snippets – April 2006
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Restaurant & Catering NSW/ACT in conjunction with the Department of Education and Training (DET) has begun offering free basic commercial cookery courses in order to relieve the chronic shortage of qualified staff in the restaurant and catering industry. The pre-vocational courses cover many skills and are aimed at people interested in starting a career in the hospitality industry or those thinking about a career change. People taking part in the courses are assisted in gaining employment through the job network scheme and also through Restaurant & Catering NSW. Restaurant & Catering NSW/ACT predicts that without more people considering careers in the kitchen NSW alone could be short some 6,000 chefs by 2010. Enquiries: Robyn Macdonald (02) 9211 3500 |
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.............that the greenish tinge noticeable on Valencia oranges also acts as a natural sunscreen, keeping the inside fresh, juicy and delicious when it’s hot outside? High temperatures in summer make the skin of the Valencia reabsorb chlorophyll as it hangs on the tree, causing a ripe orange to look partly green. Just one Australian Valencia orange contains double the recommended daily intake of Vitamin C and significant amounts of dietary fibre, beta-carotene and folic acid. |
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The NESTLÉ GOLDEN CHEF’S HAT AWARD, an annual culinary competition for young chefs, aged 23 yrs and under, offers a $12,000 culinary training prize trip to the overall winning team, which has in recent years included educational trips and work experience in Canada, Ireland, England, Japan and Germany. To be involved in the competition this year, pairs of chefs must be Australian residents aged 23 years and under on December 31, 2006. Entries close on Friday 5th May. Details: www.nestlefoodservices.com.au or www.austculinary.com.au, or contact Coordinator, Mr George Hill on (03) 9761 8889 |
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UK LINKS Interested in exporting to the UK but don't have a distributor? Representatives from a UK based distributor, which supplies Sainsbury's supermarkets, will be in Australia this month and are keen to meet Australian food producers. NFIS Ltd has organised a series of workshops to allow food producers and the distributor to discuss the supply chain process to the UK. Workshops will be held in Sydney (April 5), Brisbane (April 7), Adelaide (April 10) and Melbourne (April 12). Other UK distributors have also been invited to visit Australia. For locations and to register contact: Tracey Wickens, NFIS Ltd, 02 6270 8800 or tracey.wickens@nfis.com.au |
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PSST! WANT SOME MONEY? Australian food businesses have one last chance to apply for a much sought-after Food Innovation Grant. The additional round, announced by the Minister for Agriculture, Fisheries and Forestry, Peter McGauran MP, is valued at approximately $1 million with a maximum of $500,000 for individual projects. Be quick as applications for round 11 close on Friday, May 26, 2006. Projects must be completed by June 30, 2007. |
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CITRUS EXPORT INTEREST
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Southern Highlands Food & Wine is celebrating the diversity of the region’s food and wine by presenting a weekend of ‘happenings’ over the June Queens’ Birthday weekend, 10, 11 and 12 June, highlighting the region’s emergence as one of Australia’s most exciting foodie destinations. |
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TERRITORY EVENT Territory Culinary Challenge 2006 is the inaugural competition hosted by the Australian Culinary Federation, NT Chapter. It showcases local culinary talent, cuisine, fresh local produce and a chance to promote the Territory’s growing hospitality industry. You are invited to experience four creative dishes with uniquely Territorian ingredients with complementary wines, beers and soft drinks. Venue: International Room, SkyCity Darwin, 7pm, 16th May 2006. Tickets are $100 each and may be purchased from ACF NT committee members. Details Email: michelle.braham@nt.gov.au |
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NORTHERN RIVERS, NSW, HEADS UP
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KISSED BY NATURE This tag was on a bag of lovely red apples bought from Woolworths last week. 'Proudly supporting Australian apple growers........great eating – hail marked Australian apples. Let your taste buds decide.' The back of the tag explains the skin is blemished, and that Woolies is 'showing their support for the Australian apple industry'. So much better than forcing the orchardists to dump their blemished fruit, don't you think? |
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Renowned Cheese Maker Paula Jenkin with All Saints Estate established in 1864 in Rutherglen, now means visitors may sample some of the best cheese and wine in Australia in the one location, daily. The new Indigo Cheese Co. produces a range of gourmet cheeses including goats' milk and cows' milk cheese, specialising in French style premium goats' cheese www.indigocheese.com |
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Tantalise your taste buds between May and August with fresh Murray cray that you ‘catch and cook' on the unique Murray Cray Gourmet Package. Hodgson House, Echuca's B&B on the Murray, and Murray River Fishing Tours have combined to provide a package that lets guests catch their own crays and then have them cooked and served next to an open fire by the river. The package includes stops at several of the region's acclaimed wineries where winemakers will recommend the “right” wine to enjoy with your Cray. Bookings www.echucamoama.com or www.hodgsonhouse.com.au |
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Saturday 4th April 9am to 11am. Knife Sharpening at the barn with John Mann. It’s on again !!!!!!!! Bring in your blunt, knives, scissors, tools, gardening implements etc and John will put a fantastic edge on your equipment. Best thing to do is drop them in at the start of breakfast, read the newspaper and they’ll be ready for pick up on the way out. Cost: $3.90 per knife, $5.50 for other implements. (02) 9810 1633, 731-735 Darling St Rozelle 2039, NSW |
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Saturday/Sunday May 27 & 28, Glenlee Olives owner and founder David Wilson will launch Olio Nuovo at The Barn, in Rozelle. Glenlee Olives, located in the Southern Highlands has a bright green and pungent oil made from the very first olives of the season and known as olio nuovo. Tastings will be offered in the grocery section between 10am – 12pm on both days, and David will talk about the special properties of this oil and how to best use it. Head chef Michael Acevedo will also conduct a series of cooking demonstrations using the oil on each afternoon. More details www.thebarncafe.com.au |
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Tourism NSW and the Tourism Industry Council NSW are seeking applications from companies interested in becoming sponsors of the 2006 NSW Tourism Awards. To register your interest, please complete the online form which is available under Partner Opportunities at www.tourism.nsw.gov.au/partnership by no later than 5pm, Friday 7 April 2006. Alternatively, contact Anna Chau, Partnership Management Unit on 02 9931 1439 or anna.chau@tourism.nsw.gov.au |
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Across New South Wales committed bakers are using the freshest ingredients, often organic and stone ground, to create their own delicious house style bread. With sourdough leading the way, visitors can enjoy the smell of fresh bread and buy delicious crusty loaves at bakeries across the state: |
FREE BASIC TRAINING TO FIGHT CHEF SHORTAGES: 
DID YOU KNOW....
BE QUICK - YOUNG CHEFS' COMPETITION
COOL FLAVOURS WEEKEND IN JUNE !
For those interested in the role of sustainable agriculture and local food production, processing and marketing, there is a invitation to community leaders concerned about the viability of farms, the health of the environment and the integrity of our food, to attend a one-day Regional Roundtable at Wollongbar on May 12th.
CHEESE and WINE
'Catch n Cook' Cray Package
SHARPEN YOUR KNIVES
NEW OIL
SPONSORSHIP OPPORTUNITY
SOURDOUGH RULES