FOR FUTURE FOOD-LOVERS

On Saturdays throughout summer, kiddies from five years up may enjoy a chance to go farming. Sydney's Rouse Hill House & Farm (part of the Historic Houses trust) is offering Saturday morning sessions, inviting children to sign on as junior farmhands and help feed cows and chickens, collect eggs, grind corn and pump water before enjoying a hearty farm fresh snack. Bookings essential 02 8239 2211. Details of other events: www.hht.net.au www.hht.net.au

The NSW Mid North Coast has launched a new guide to the food wine, personalities and experiences of this popular east coast holiday destination. Simply called “Food and Wine - A Guide”, the 68-page publication is a Mid North Coast NSW Regional Tourism Organisation initiative aimed at lifting the region’s food and wine profile and visitations by people who love to eat, drink and tour. The guide features local cafes and restaurants, wineries/breweries and local producers, plus an invitation to join the Mid North Coast Touring Club, and a guide to some of the region’s major events. Pages from the book can be downloaded from www.midnorthcoastnsw.com.au 

SPRING IN THE VALLEY

Spring veggies have sprung in the stunning new kitchen garden of the recently launched Margan Restaurant and Tasting Room, owned by leading winemaker Andrew Margan and his wife and restaurateur Lisa Margan. As an inspiring model for other restaurants, this Hunter Valley restaurant is well on its way to becoming self reliant, as the produce in the garden that the couple has created comes to fruition. The new season’s menu has been introduced this week and the board specials are uniquely dictated by what is picked from the garden each day. For more information, visit www.margan.com.au 

MORE AWARDS

Port Lincoln based Kinkawooka Shellfish was rewarded for their innovation and committment in the South Australian "Premiers Food Awards" at a gala function on Friday night in Adelaide. Awarded "best new product" AND "best innovation" for their pre-packed, scrubbed, cleaned and de-bearded black mussels, marketed as "Kinkawooka Boston Bay POT READY mussels",  this innovation is the result of several years of research and development by owner Andrew Puglisi and his team. With sales throughout Australia, Singapore, Hong Kong, Dubai and Bangkok, Kinkawooka Shellfish are busily developing a range of other semi -prepared, premium shellfish to accompany their award winning mussels. More details: www.kinkawooka.com.au

MARKET MENU

From November Serge Dansereau, always a champion of regional seasonal produce, will launch a new Market Menu in the Bathers’ Pavilion Restaurant at Balmoral, Sydney. With a strong emphasis on organic produce from small producers, the Market Menu will be changed on a weekly basis to best make use of seasonal produce. This weekly Market Menu will be offered in addition to the Bathers’ Restaurant al la carte and vegetarian menus, all of which will experience small changes in the coming months. More information: www.batherspavilion.com.au

SAY CHEESE and WIN

Applications are currently being invited  for three cheesemaker scholarships from Dairy Australia. Applicants need not be already working in the industry. For details visit www.dairyaustralia.com.au <http://www.dairyaustralia.com.au/> . Closing date is December 28, 2007.

CONGRATULATIONS!!

ACT Tourism Minister, Andrew Barr, has congratulated the winners of the 2007 Canberra and Capital Region Tourism Awards at a gala presentation evening at the newly opened National Convention Centre in Canberra on November 9th. Taking out the award for Tourism Restaurants & Catering was Grazing, and the award for Tourism Wineries went to Mount Majura Vineyard, while Hosted Accommodation was won by Country Guesthouse Schonegg. Well done, all!

WINNERS TOO....

On November 15th, at the State’s premier tourism night held at Sydney’s Star City Hotel and Casino., the NSW Tourism Awards NSW Minister for Tourism, Matt Brown, congratulated winners in 29 categories. In the Tourism Restaurants & Catering Services category the winner was Restaurant Splash, Port Macquarie, with an Award of Distinction presented to The Lagoon Seafood Restaurant, Nth Wollongong. The best Tourism Winery was Bimbadgen Estate Wines, Pokolbin, with an Encouragement Award going to Trentham Estate, Gol Gol.  
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A Surprise out of the Blue

Eat them fresh by the handful or sprinkled on your salad, Australian blueberries are in season and a must for the trolley this summer. www.abga.com.au

Go Alfresco with Asparagus

With summer almost here, now is the time to fire up the BBQ and enjoy alfresco dining with Australian Asparagus. The long domestic growing period is just one more reason to love these green spears—Australian Asparagus is in season right through until March. www.asparagus.com.au

WHAT A GOOD IDEA

Those busy Hawkesbury Harvest people are planning a free half-day Industry Development Seminar, 'Solving the Distribution Dilemma', at Penrith on November 29th. Details from Carol Layton Food and Wine Co-Ordinator, 02 4579 9277 / 0406 237 877,  foodandwine@hawkesburyharvest.com.au

DAY AT DAYLESFORD

Here's a diary date: Lake House's founder and chef extraordinaire, Alla Wolk-Tasker's next regional producer's day will be held on February 10th, 2008 from 8.30am. As always it promises to be a fantastic day. www.lakehouse.com.au

WORTH A VISIT

On December 9th, 2007, The Old Cable Station at Stanley, presents a six-course long lazy luncheon  to celebrate the arrival of summer,  showcasing some of Stanley's & the NW coast fresh summer produce and an opportunity to meet and chat with the producer’s and learn about the processes involved from the  ‘Paddock to the Plate’. Details: 03 6458 1312, stay@oldcablestation.com.au www.oldcablestation.com.au 

New restaurant at Sydney Seafood Market

Sydney Fish Market’s first Chinese restaurant opened this week, adding to the variety of eating options available to visitors. Fisherman’s Wharf Seafood Restaurant, located on the level one of the Waterfront Arcade and seating 4690 diners, joins 10 existing Sydney Fish Market eateries including Doyles at the Fishmarket, Sushi Bar and the Deep Seafood Café and Oyster Bar.
As Australia’s only working seafood market, the Sydney Fish Market which has operated since 1945 attracts two million visitors each year and is a popular tourist attraction. It is the largest market of its kind in the Southern Hemisphere and the world's second largest seafood market in terms of variety of seafood sold, outside of Japan. The Sydney Fish Market auctions more than 100 species daily and trades close to 13,000 tonnes of seafood annually.

LOCAL PRODUCE 

Just released, in time to make an ideal Christmas present, is Produce (Fairfax Books) another stunning success from award-winning Sydney food writer Lynne Mullins. Featuring more than 100 ingredients, with sections for fruit, vegetables, herbs and exotics as well as a brief history on each ingredient and 
advice and recipes for the best way to select and prepare the finest fruit and vegetables for your cooking it is filled with magnificent photographs as well. 
Available from all good bookstores, RRP $59.95 or order direct from The Age on 1300 656 052 or at www.theage.com.au/store

SMART IDEA

StreetSmart Australia was established in 2003 to support and strengthen smaller, grassroots community organisations helping the more than 100,000 homeless in Australia. A hundred percent of all donations collected go back to help people in crisis, often literally on your doorstep.  The 2006 campaign, which ran for the first time in Sydney restaurants (it’s in it’s fourth year in Victoria), saw diners in more than 147 restaurants donate $2 at the end of their meal to support the work of StreetSmart. A fantastic total of $113,450 was raised.  By dining at a StreetSmart restaurant and leaving just $2 at the end of your meal you can make a huge difference to the life of someone less fortunate. For a full list of participating restaurants in cities and regional areas please visit www.streetsmartaustralia.org
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TAKEAWAY AUSTRALIA

Tukka restaurant at Brisbane's West End has released a new native Australian gourmet retail line range. It includes hand-harvested ground mountain pepper leaves, dessert quandong jam, bush tomato chutney (a perfect match for soft cheeses) and organic merlot-infused currant chocolate. Available at Tukka at 145 Boundary Street, West End or online at www.tukkarestaurant.com.au

DAINTREE DINING

Daintree Eco Lodge & Spa announces the appointment of Spencer Patrick to itsJulaymba Restaurant. Trained in classic French cuisine, Spencer has worked in some of London's most exclusive restaurants. Spencer’s eclectic menu at The Daintree Eco Lodge & Spa includes traditional favourites along side modern Australian-style dishes inspired by local produce with a native twist. More information: www.daintree-ecolodge.com.au

CHAMPIONS!

Recent report in Open House Foodservice (www.openhousemagazine.net): The ACT took out the Lifestyle Food Channel's Australian Regional Culinary Competition, held over three days at the TAFE SA Regency Campus. Team Greater Melbourne (VIC) took home silver, with Mt Lofty House in Adelaide Hills (SA) in third place. There were eight award categories in all. Kylie Harris from Team Gold Coast won best apprentice, earning her a place in Shannon Bennett's Vue de Monde kitchen in Melbourne. Judges Chris Taylor, David Pugh, Kate Lamont, Paul Wilson, Peter Kuruvita, Don Hancey, Peter Howard and Heidi Van Gerwen assessed each three- course meal over the course of the event. Teams had a three-hour time limit, and were restricted to seasonal produce sourced from their home regions. The Canberra team will now head to Cambodia for an all expenses paid, gourmet tour hosted by Don Hancey.
The Lifestyle Food Channel has also launched a major new campaign, its inaugural I Love Food Awards, which lets viewers vote for their favourite Australian restaurants. To vote, log on to the Lifestyle Food website.

HELP NEEDED

John Pastor is aiming to revive and improve the Central Coast, NSW, markets. If you produce something which might be suitable, please contact him atjohn@mpppm.centralcoastmarkets.com, or phone 02 4389 4333/fax 02 43894330/mobile 0414 983091. He is also offering the chance of a on the www.centralcoastmarkets.com

LOCAL BOY MAKES FOOD

Greg Anderson head chef and owner of Sydney dining hot-spot Sugaroom Restaurant Bar & Lounge in Pyrmont is returning to his old stomping ground to take part in the Port Stephens Wine & Food Fair on Saturday, November 10th and Sunday, November 11th. Greg will be preparing a menu of Port Stephens oysters followed by a main of pan fried salt water barramundi. Details: 02 9571 5055, www.sugaroom.com.au

ISLAND CHANGES

Kingfisher Bay Resort on World Heritage-listed Fraser Island, Queensland, has welcomed the appointment of Darren Ferrall as Executive Chef at the award-winning Eco Tourism resort. Multi-award winning Chef Ferrall has recently moved from Adelaide’s casino kitchens and will head a team of 30 chefs and 10 kitchen staff. Exploring the local cuisine is important at the resort and Chef Ferrall’s passion for fresh Australian produce and for exploring new cooking methods and cultures will enhance the resort’s popular 'Tastes of Australia' program. “I really believe the ingredients in our backyard should be the focus of our menus,” he says, “So over the next month or so I will be looking at what’s available in the region and using this product to influence menu design and also to promote the region as much as we can.” More details:  www.kingfisherbay.com

WANTED: CHEFS WHO DIG GARDENING

The Nursery & Garden Industry Australia is seeking authentic garden chefs who are not only committed to using fresh produce, but grow it themselves!
They would like to contact chefs from restaurants across Australia to be featured on 'grow your own' recipe sheets focused on a variety of produce as part of a food media campaign called "Chefs & Their Gardens." The main goal of this campaign is to showcase chefs who are champions for using fresh grown produce. We want to encourage consumers to plant a veggie/fruit/herb in their own backyard or balcony so they can be a Garden Foodie when cooking at home. Contact Kathleen Yankowski at kathleens@beyondthesquare.com.au or 02 9810 8522 for more information.

ORGANIC AUDIT

The evidence from the $27million four-year European Union-funded project should end years of debate and is likely to overturn official advice that eating organic food is a lifestyle choice and that there is no clear evidence that it is “more nutritious than other food”. 
- The new study shows that organic milk has 60 to 80 per cent more nutrients in the summer than conventional milk, and 50 to 60 per cent more in the winter.
- Organic milk also has higher levels of vitamin E.
- Organic cheese can have up to twice as many nutrients than conventional varieties.
- Organic tomatoes, wheat, potatoes, cabbage, onions and wheat have 20 to 40 per cent more antioxidants than conventional fruit and vegetables.
- Organic spinach and cabbage have been found to have more minerals, including iron, copper and zinc.

Get out those new diaries

The Melbourne Food and Wine Festival (February 22 – March 8, 2008) will be here before you know it!!
Stay tuned as the tantalising array of Festival events on offer next year – from Langham Melbourne MasterClass, Gala Dinner, Cellar Door and World’s Longest Lunches to a host of regional Victorian events – will be announced in the next couple of months. www.melbournefoodandwine.com.au

Fleurieu Fiesta! Award Winners Announced

At a glittering awards night during South Australia's Fleurieu Fiesta! the winners of the Culinary Competition, Olive Awards and Punter’s Pick were announced. Dustin Rodgers from Think Food Catering Service was named the Fleurieu Food Chef of the Year after battling with some tough competition in the Chapel Hill Gourmet Retreat Culinary Competition.
Other winners of the Culinary Competition awards were:
2007 Apprentice of the Region – Louis Nikolic, Blues Restaurant
Entrée Category Winner – Darren Knill, The Barn
Mains Category Winner – Dustin Rodgers, Think Food Catering Service
Dessert Category Winner – Dustin Rodgers, Think Food Catering Service
The Fiesta! Olive Awards judged olive oils from local producers and from around Australia and awarded four Gold Medals – to Willunga Olive Farm, Hugo’s Winery, Coriole and Brian’s Gourmet Olives. 
The Fleurieu Peninsula Food Producer of the Year was awarded to Tori Moreton from The Producers. This award recognises leadership and support from food industry peers. Tori, the founder of Fiesta!, now the most significant food and wine festival in the region, has been recognised for her contribution to the food, wine and tourism industries of the Fleurieu Peninsula. More details: www.fleurieufiesta.com.au 

Kayak and Crayfish at the Henry Jones Hotel

Hobart’s stylish and acclaimed Henry Jones Art Hotel right by a marina where the rock lobster fleet moors has recently teamed up with Blackabys Sea Kayaking to offer a novel tour of Hobart’s waterfront. From the Henry Jones you can step almost directly into a sea kayak and tour Battery Point, the marina and the finish of the Sydney Hobart Yacht Race in the afternoon then return to where the fishing boats tie up. You can buy a crayfish (rock lobster) from one of the fish punts, and take it and the seakayaking experience back to the hotel. The Henry Jones chef will cook up your fresh lobster while you soak off the kayaking in the Sok spa in your room. www.thehenryjones.com

Salmon Centre Open

A new all-things-salmon-place is now open in Hobart’s Salamanca precinct. The Salmon Centre is a partnership between Tassal, the largest aquaculture company in Australia, and the Rockerfeller family (yes, them). The centre incorporates an aquarium, a cooking school, a retail outlet, an educational centre and Smolt restaurant.

ROCK RESTAURANT DOES IT AGAIN

ROCK Restaurant, located at the Poole’s Rock Winery in Pokolbin, NSW, was named Best New Restaurant in the Savour Australia Restaurant & Catering Australia Awards for Excellence on Monday night.
Chef Andrew Clarke was delighted, acknowledging that it had been a great year for ROCK Restaurant overall.  “It is an absolute honour to be named best new restaurant, particularly as these awards are national. It is very exciting for both ROCK Restaurant and the Hunter Valley as a region,” he said. 2007 has been a wonderful year for ROCK, with the restaurant being awarded Best New Restaurant Regional NSW 2007 at the Restaurant & Catering NSW Regional Awards for Excellence, a Chef’s Hat in the 2008 Sydney Morning Herald Good Food Guide and rated in the Top 10 Best Regional Restaurants in NSW in the 2008 Gourmet Traveller Australian Restaurant Guide. Contact Rock restaurant: 02 4998 6968.

The National Cherry Festival in the Cherry Capital of Australia,Young, NSW, is scheduled for 30 November – 2 December. Details: 02 6382 5996.

SLOW COMES TO THE CITIES

No need for a premature sea- (or tree-) change. Now you can learn how to slow down your hectic city pace. Check this website: www.slowguides.com 'The Slow Guides are for anybody who wants to slow down and live it up, seachange without shifting postcode,' we are told. 'They celebrate all that’s local, natural, traditional, sensory and most of all gratifying about living in Sydney and Melbourne.'