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Vegetable Industry Crisis Meeting: AUSVEG will be staging a national vegetable industry crisis meeting to address key issues facing the industry at the Melbourne Airport Hilton Hotel on June 30th, from 8am to noon followed by a press conference, The first day will be open to invited participants and will focus on providing background information and regional case studies. The second day is a closed meeting of the AUSVEG Board and its state based member associations.
Speakers will outline the key problems confronting the industry such as declining terms of trade, cheap imports, labour, globalisation and country of origin labelling. These are formal presentations and opportunities for questions must be held till the media conference. Details: www.ausveg.com.au
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Peas in a Pod: More than half a million kilograms or 500 tonnes of snow peas are grown each winter in the Bundaberg region alone for Coles Myer Supermarkets. Snapfresh Australia Pty Ltd, owned by the Zaina family, has grown peas for 45 years and is now one of Australia’s largest single producers of fresh snow peas using 350 acres of their farm, and seasonally employs up to 900 people. The push is on to have Australians eating twice as many Snow and Sugar Snap peas in five years time as they do now
–around 2000 tonnes of peas every year. Victorian farmers grow a similar volume of peas to Queensland farmers and it is expected that the increase nationally will mean annual farmers’ income from pea production will also grow dramatically from $5 million to $10 million in five years.
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WITH GUSTO – An Exploration of Italian Regions: This is regional food with a difference, as Australia has at times been described as Italy’s 21st region. The Council of Italian Restaurants in Australia (CIRA), which was formed in 2004 by 15 leading Sydney chefs to increase public knowledge of both traditional and evolving Italian food. The first Master Classes in Italian regional cooking, Gusto - an Exploration of Italian Regions, will be held on Sunday 18th September at Sydney Fish Market in Pyrmont. There will be 6 cooking demonstrations, 5 wine and olive oil tasting workshops and 5 interactive presentations on Italian regional cuisines at $60/session or $240 for a one-day pass including 5 sessions and parking at Sydney Fish Market. To make a booking for Gusto or for to request a full program call Sydney Seafood School 9004 1111 or email sss@sydneyfishmarket.com.au
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Workshops with Experts: The New England North West Food and Wine Festival Workshop Program for Monday 27 June 2005 at Tamworth Regional Entertainment Centre is available from Michelle Croker, Food & Wine Development Officer: Email foodandwine@northnet.com.au Mobile 0412 213 244 or Dianna Lockwood, Rural Press Events 02 6762 2399. The public day on Sunday 26 June will be open from 10.00am to 4.00pm. Admission is free. Consumers will experience, sample and buy from the huge range of regional food and wine available. The trade day exhibition will be open from 9.00am to 3.30pm on Monday 27 June and is for producers, restaurants, distributors & wholesalers. You can choose to attend individual workshop sessions or all sessions. There will be registration but no charge for the Workshop Program which features a line-up of experts in their own fields.
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SHEEP ID soon: The Sheepmeat Council believes the Australian Government’s announcement of $5 million funding to help roll-out a sheep identification and traceability scheme is a very positive move for the nation’s sheep industry. President Ian Feldtmann said that it’s pleasing that the Minister and his Government have listened to Sheepmeat Council and recognised the need for Industry and Government to work together to build a robust and effective National Livestock Identification Scheme for Sheep. www.nff.org.au or www.sheepmeatcouncil.com.au
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BEEF BOOST: The Australian Government has made provision of $20 million which will provide a real benefit to the implementation and management of Australia’s National Livestock Identification System (NLIS). The provision has been applauded by the Cattle Council of Australia, www.cattlecouncil.com.au REPRESENTING AUSTRALIAN CATTLE PRODUCERS SINCE 1979
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Water Worries Addressed: Commonwealth and NSW Governments are to provide up to $110 million to deal with groundwater issues in NSW and will begin to provide greater certainty to those farmers in the six affected groundwater systems, National Farmers’ Federation (NFF) announced this week. While NFF (www.nff.org.au) is supportive of the contribution by governments, there are a number of important areas the announcement that remain unclear especially in relation to the taxation implications associated with the government funding. NFF is also very supportive of the decision by the Tasmanian Government today to join the National Water Initiative, and is urging the Western Australian Government to do the right thing by its farmers and sign up to the National Water Initiative.
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An exciting festival showcasing the Gold Coast’s burgeoning food and wine industry is on the menu again this September. Tastes of Gold Coast Festival is a joint initiative of Gold Coast City Council and Gold Coast Tourism, drawing together a enticing program of food-related events, festivals and competitions throughout September.
The month-long food and wine celebration incorporates key industry events such as the 2005 World Association of Cooks Societies Asia Pacific Chefs Forum attracting 60 world-class chefs from the region; the Australian Culinary Federation’s Meat and Live Stock Australia Black Box Competition and the Gold Coast Slow Food Tour of Burleigh. Gold Coast Hinterland Country has planned a Wine Makers’ Dinner, and the Restaurant and Catering Queensland Gold Coast Branch will stage a luncheon. Associated events include Gold Coast’s Favourite Recipe Competition and Gourmet Grab competition.
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It's big state and they do things big there. A huge French black truffle weighing in at one kilogram and believed to be the largest ever found in the southern hemisphere was unearthed in Manjimup this week. The massive subterranean mushroom with its pungent odour was detected on Sunday by highly trained dogs at The Wine and Truffle Company’s Manjimup Trufferie -- and is expected to claim a premium price.
Wally Edwards, MD of the company (www.wineandtruffle.com.au), which has invested more than $5 million over the last eight years, says: “We have already harvested more truffles in the first week of the season than the entire 2004 harvest with tubers regularly exceeding 200 grams in size.” The 2005 truffle harvest lasts for three months from June until the end of August. (p.409)
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REGIONS ON SHOW: The Department of State and Regional Development (DSRD) will be sponsoring a stand this year at the Good Food & Wine Show, July 1-3) called "Regional Flavours of NSW" - located at M24 in the Darling Harbour Exhibition Centre. Regions represented this year are:
- Hume Murray Food Bowl
- Macquarie Valley Food & Wine (Dubbo)
- Hunter Harvest
- Southern Highlands
- New England North West
- Orange
- Make sure if you attend the show to go along and make yourselves known to the people on the stands.
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NEW Market in the Clare Valley: News just in tells us that the last Saturday in the month (third Saturday in December) 9am to 1pm will be the time to come to Madonna Hall, North Road, Sevenhill, for products of the Clare Valley - freshly baked breads, pastries, and local produce.Need more details? Call Sandra 0419 990 185 or Phil & Amanda 08 8843 4360.
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Wine Festival: The 10th Anniversary Boutique Wine Festival 2005 (the only one which promoting ‘Boutique Winemakers’) is on again from 15th-17th July, Wharf 8, Junction of Hickson Rd and Sussex Sts, Sydney. For further information: Judith Kennedy 1300 139 852, www.boutiquewines.com.au
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FOOD4MEDIA: A useful site and mailing list for PRs, Sales and Marketing people to get their message out to the food media is now operating at www.food4media.com Media also find it useful to keep updated with what is happing in various aspects of the food scene in Australasia, at present, but soon worldwide. To access the site and be on the mailing list simply go to and click on 'REGISTER'.
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VALE EDA-BULL: Sad news from from Andrew Breum hugely energetic founder of Eda-bull (p51) that the Forbes restaurant has closed. However he is happy to say that Karyn Bartholomaeus the 'extraordinary Head Chef' has moved to North Haven on the outskirts Port Macquarie, taking on the challenge of a cafe/restaurant called Sandbar, which was recently awarded the Restaurant and Catering NSW Award for Excellence in the Modern Australian category, a first for a restaurant located outside a regional centre in that area.
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Successful launch of new Slow Food Convivium: The Adelaide Hills Convivium was launched on May 15th, 2005 with a shared brunch in Stirling, featuring a wide range of local foods and wines, a scrumptious start to the slow food movement in the Adelaide Hills. Wonderful things are planned. Details: nirvanafarm@chariot.net.au For More SLOW FOOD NEWS go to www.slowfood.com
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New for Badgingarra. Waddi Bush Resort under new manager/chef Martin Gillespie. Martin Gillespie Retro Chef is well known for his cooking segment on Channel Seven's and GWN’s 'Home in WA'. “I’ve been with the program 3 years now promoting WA produce” retro said. Since recently moving to Badgingarra and taking over at the Resort six months ago Martin has transformed this ossias in Badgingarra into a hive of activity. It could be his popular entraining cooking classes or this food in the fully licensed restaurant open Friday and Saturday nights, or perhaps the warm friendly welcome on arrival. What ever its is your stay at Waddi resort will be a memorable one Martin and Janet are also planing to convert a 20 year old rammed earth building. The drying shed (formally used for drying wild flowers) into an indoor venue platform to host murder mystery nights, Xmas in July and indoor concerts, we are designing overnight stay packages for people from Perth to visit.
The second Sunday of every month locals (and people from Perth) are treated to Waddi on the Green. Martin promotes what resort has to offer, with free cooking demonstrations (the next is 23rd June) cheap drinks, music and $12.50 lunches. Waddi on the Green all are welcome, this gives Martin and Janet a chance to showcase the resort as well as having a great fun family day out. Anyone staying at Waddi resort will be treated to this free event. Martin’s wife Janet has also started helping Martin at Waddi. Janet is a fully qualified aerobics instructor and soon to start her fitness and exercise classes. It will take you around two hours for Perth CBD or 50 minutes to be kicking back and sipping on your favourite drink if flying from Jandakot. Call Martin at the resort for more details 08 9652 9071. The Retro Chef can be seen on Home in WA at 4.30pm Saturdays on GWN.
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ORGANIC OCCASION: The Organic Expo, created for both the public and trade, and highlighting certified organic and environmentally friendly products and services (collectively known as eco-ganics) is planned for July 30-31. Approximately 100 'qualified' exhibitors will be showcased from a wide range of everyday lifestyle categories including:
• Food, Wine & Beverages
• House, Garden & Building Products
• Fashion & Manchester
• Personal Care, Health & Beauty
• Mother & Baby
• Pet Care
• Restaurants, Spa's & Eco-resort
You will be able to taste and sample exhibitors’ goods as well as talk to them about their businesses. They’ll be able to tell you all you need to know about where their products come from, where to purchase them and what services are offered. Australia’s favourite chefs, celebrities and key industry speakers will be there to bring you live demonstrations, fascinating presentations and also give you the opportunity to take part and ask questions. The Organic Expo aims to be a fun and interactive experience, designed to suit everyone’s tastes. Saturday 30th July 2005 9am-6pm, Sunday 31st July 2005 9am-4.30pm.
More details and Exhibitor's Manual and Forms from www.organicexpo.com.au
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Kable’s restaurant at Four Seasons Hotel Sydney, in conjunction with the Australian Mushroom Growers Association, is participating in 
Mushroom Mania throughout June with a special mushroom inspired menu. A lunch and dinner menu has been created featuring Button, Cup, Flat, Portobello and Enoki mushrooms together with seasonal fresh produce. The special Mushroom Mania menu is excellent value with a two-course lunch comprising entrée and main priced at $35 per person. Led by Executive Chef Marc Miron, Kable’s offers relaxed but intimate dining with a menu featuring popular, fresh and creative food prepared simply, concentrating on flavours. Chef Miron has more than 20 years experience, including working with Four Seasons in Montreal, Vancouver, Nevis (West Indies), Bali and now Sydney.
For bookings please call Kable’s on 02 9250 3226.
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Country comes to town: Marc Miron, Executive Chef of the aptly named Four Seasons Hotel Sydney, recently returned from a whirlwind tour of regional New South Wales where he met with primary producers in Orange, Albury and Griffith as part of the first Regional Food Tour. Invited by organizers of the event, the Department of State and Regional Development, Marc joined potential buyers and the media in meeting new suppliers and sampling fresh home-grown product.
“The tour was a fantastic and worthwhile experience,” said Chef Miron. “To meet so many new producers face to face, sample their product and discuss ways of incorporating their foods onto our menu was extremely beneficial.I love the range of Australia’s fresh produce and since joining the hotel three years ago I have slowly been able to introduce new producers to Kable’s menu. Sourcing new growers, however, takes time therefore a tour like this is an ideal way to meet a host of new producers together. I ’m already working on new recipes to incorporate the wonderful array of produce into our menu at Kable’s – including olives, walnuts, hazelnuts, cheeses, yoghurt as well as venison, pork and chicken. Importantly many of the growers that I visited were organic which means we will be able to increase the quantity of organic foods to the hotel.”
Earlier this year Marc launched his new food concept at the hotel’s award winning restaurant - Kable’s. Highlighting the best of Australia’s fresh produce, a different producer is featured each week within the menu and there is also literature available to guests who want to learn more about the product. Kable’s will be continuing this promotion throughout the year and holds Producers Dinners regularly where growers from around Australia speak to guests about their product over a five-course degustation dinner with wine.
Kable’s is located on Level 2, 199 George Street Sydney, 02 9250 3226. For more information visit www.fourseasons.com/sydney
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JUICY NEWS: Australian Citrus Growers (ACG) have launched an Australian citrus industry profile pack titled ‘Australian Citrus: Global, Sustainable, Innovative’. Australia’s citrus industry is recognised for its clean, green image which is emphasised through the production of high quality citrus marketed domestically and internationally.
The citrus industry is the largest exporter of fresh fruit in Australia, valued at approximately $155 million in 2003/04. Steadily increasing volumes of Australian citrus are exported to more than 30 countries including Malaysia, Singapore, Indonesia, Hong Kong, Japan, US, Canada, New Zealand, Taiwan and South Korea. Funded through the national citrus marketing levy, the profile pack aims to extend these and many more achievements made by the Australian citrus industry since the first plantings in 1788. Today 32,000 hectares of citrus are cultivated by about 2,800 growers.
The profile pack consists of a DVD, PowerPoint presentation and booklet which are intended for use by all persons working in the Australian citrus industry to advocate the industry domestically and internationally as innovative, sustainable and global. More details: www.austcitrus.org.au
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Something Fishy: Seafood Directions 2005 will be held in Star City’s Grand Harbour Ballroom in Sydney, Australia from Monday 12 September to Wednesday 14 September 2005. Seafood Directions is an initiative of the Australian Seafood Industry Council (ASIC) in partnership with the Fisheries Research and Development Corporation (FRDC).
Hosted by Sydney Fish Market it will offer a unique program that brings together the "who's who" of the industry and highlights the latest trends and the crucial issues impacting on the Australian seafood industry. Details: www.seafooddirections.com
In addition, the third Australian Seafood Industry Awards will be presented at a gala dinner on the closing night, Wednesday 14 September 2005 at The Big Top, Luna Park. Hosted by Sydney Fish Market, the awards recognise excellence in the Australian Seafood Industry and will bring together all sectors of this vibrant industry in one location. For Award Nomination and Entry Fortms: www.seafooddirections.com/industry/ ____________________________________________________________________________________
Serious news for citrus. Citrus canker has hit the Queensland citrus industry hard, with the possibility that thousands of trees, including ones on private property as well as native limes, will have to be removed. The town of Emerald is at the centre of the area most affected and businesses in the town will also suffer because of the loss of the spending of around 1200 seasonal fruit pickers who work in the area each year.
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AUSSIE ART: Tamworth artist, Marlon Dalton's work is on display at a top London restaurant, Thyme Restaurant in The Hospital in Covent Garden. His Salt, Sour, Bitter, Sweet and Umami series of paintings, created using hand-mixed colours, have been attracting critical acclaim.
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HOME GROWN: A new label will soon identify 100 percent Australian grown, farmed or fished produce. The HomeGrown logo will become an important marketing tool for the Australian Food Industry, because when a product carries the HomeGrown Logo, consumers can be certain the produce is 100% Australian grown. Read more about it on: www.australianhomegrown.com.au
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Apples as you may remember them. Borrodell on the Mount (p59) , in Orange, the fine NSW region known for apple-growing despite its name, has an offer so beautifully worded, it is repeated here:
"The vintage and the growing season are over
Frosts fall on the valley, wood smoke is curling out of the chimneys, autumn is passing
and I have something special to interest you.
A gift box of “frosted” apples! Left on the tree till the frosts have concentrated the sugars, releasing natural oils and wild yeasts. More juice than you ever thought possible! Grown sustainably without pesticides, this is really tree ripened fruit! The apples are gently picked and placed directly in the gift pack and mailed Australia Post that day. They can be heard calling for their mothers as they leave the orchard!! This box of Granny Smith and Pink Lady apples sells for $25. Simply phone 02 63653425 or email apples@borrodell.com.au with your address and contact phone number. Price includes delivery most parts of N.S.W. Other locations by arrangement.
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Australian Citrus Growers (ACG) has welcomed changes to the Working Holiday Maker (WHM) Program recently introduced by Senator Amanda Vanstone, Minister for Immigration and Multicultural and Indigenous Affairs. The enhancement to the Working Holiday Maker (WHM) Program will allow WHMs to extend their visa if three months of seasonal harvest work has been undertaken. WHMs are a valuable resource for Australian citrus growers as all citrus must be hand picked and a shortage of labour is often faced by growers.
ACG Executive Director, Leonie Burrows said that the citrus harvest labour problem is recognised as a national issue affecting all citrus growing regions. ACG has been proactively liaising with the Australian Government for possible solutions for a number of years. Senator Vanstone said that WHMs are often highly skilled and can make a positive long-term contribution to regional communities. ACG has sent a letter to Senator Vanstone requesting further information regarding taxation and superannuation for harvest labour. WHMs pay a higher tax than Australians working in similar positions, and do not have access to medical benefits. Australian studies have shown that travelers spend as they go, rural economies would benefit directly and effectively if WHMs pay a lower tax and retain more spending money. Australian Citrus Growers www.austcitrus.org.au
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BANANA BODY: The Australian Banana Growers’ Council is conducting a series of grower information sessions in north Queensland next month to explain the proposed national banana levy and its implications for banana growers. As the industry’s national peak body, the ABGC has a responsibility to develop policies that are in the long-term interests of Australia’s 2100 commercial banana growers and in April this year it released a discussion paper advocating the introduction of a compulsory national banana levy.
ABGC Chairman Patrick Leahy said a compulsory national levy is the only way to ensure that sufficient funding is available to meet the industry’s needs across a range of critical areas, including future banana promotions, research and plant protection programs. At the heart of the levy proposal is the establishment of a compulsory 1.2 percent levy on the sale price of all bananas, which would be applied at the first point of sale only. The expected levy revenue would amount to about $4.2 million per annum, some of which is eligible for matching funding from the Commonwealth Government.
An Industry Advisory Committee will be established to make recommendations with respect to expenditure of the levy funds and be made up of six industry representatives, one banana wholesaler and an independent chairperson. As well as providing funding for banana promotions and research activities, a proportion of all levy money collected will be used to fund banana plant protection-related activities including pest and disease surveillance and control programs across all banana-growing states and territories.
More information: www.abgc.org.au.
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SLOW FOOD FESTIVAL: Planning is under way for a state-wide Slow Food Festival in Victoria later this year, from August 28 to September 11. It is expected that the festival will take the form of communal meals, cooking classes, forums and debates, regional events and markets, all with a slow food focus. Stay tuned for more details.
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A SLOW OVEN: If you have always wanted a wood-fired oven, here's the way you can learn to build your own. Wood-fire oven builders John & Anna Rando, with the encouragement and help of Slow Food Gippsland based at Koonwarra Store (p361) (www.koonwarrastore.com.au/slow_food_convivium.htm) will show you how at Cannibal Creek Vineyard, 260 Tynong North Rd, Tynong North, Victoria, at 10am, Saturday June 18th. More details: 03 5942 7758, sophieoneil@optusnet.com.
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HUNTER GATHERS: Hungerford Hill’s Terroir Restaurant & Wine Bar (www.hungerfordhill.com.au/terroir) has been won both Best Restaurant in a Winery and Wine List of the Year awards at the NSW Restaurant & Catering Association's Hunter Region Awards of Excellence and is headed for the State Regional Awards to be judged in August.
Chef Darren Ho joined Terroir Restaurant & Wine Bar at Hungerford Hill in January 2004, and is currently on tour of Asia including a guest chef appearance at the Hunter Food and Wine promotion at the 2005 World Expo, Aichi, Japan. Darren grew up in a family of chefs with his grandfather, father, uncles and brother being chefs. His father is Cantonese and his mother Australian. His passion for cooking commenced at the early age of seven when he worked most weekends and holidays in his father's restaurant. It is this passion that has seen him win many awards with some of the highlights:
Gold Medal for the 2002 Kitchen Team - Restaurant of Champions National Salon Culinaire, Sydney
Winner & Team Captain of the prestigious 2001- LifeStyle Channel's Australian Regional Culinary Competition
Winner of Best Main Course 2001 - LifeStyle Channel's Australian Regional Culinary Competition
Winner 2001 Best New Restaurant - Australia Restaurant & Catering Association of Australia National Awards, Canberra
Winner 2001 Best New Restaurant - Regional New South Wales Restaurant & Catering Association of New South Wales
Winner 2001 Best New Restaurant - Hunter Region Restaurant & Catering Ass. of New South Wales, Hunter Regional Awards
Chef of the Year for the Hunter Region in 1997 & 1998 - Restaurant & Catering Association of New South Wales
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Award to Hunter Restaurant: Infuzion, the fine dining restaurant at The Sebel Kirkton Park Hunter Valley, has been named as the Best Restaurant in a Hotel in the 2005 Hunter Region Awards for Excellence. The award, sponsored by American Express, is a significant accolade for Infuzion, which faced strong competition in the awards from a range of competing establishments throughout the Hunter Region.
Surrounded by some of the Hunter’s best known wine producers, the recently-refurbished Infuzions Restaurant specialises in Australian cuisine, combined with a series of Asian and European influences, using local produce.
Infuzion, The Sebel Kirkton Park Hunter Valley, at 336 Oakey Creek Road, Pokolbin, 02 4998 7680, www.mirvachotels.com.au.
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New England North West Food and Wine Festival: World renowned chef, Graham Manvell, will be guest speaker at training workshops at the up coming New England North West Food and Wine Festival being held at the Tamworth Regional Entertainment Centre on June 26 and 27. Manvell has earned a world-renowned reputation and is one of the most highly-skilled and awarded chefs in Australia and was a member of the highest-ranking Australian National Team to compete in the Culinary Olympics, his team winning a Gold Medal in the coveted “Restaurant of Nations” section in Frankfurt. Graham and his wife Marlene are the founders of the award winning SSS BBQ Barn chain (p 83) which they own in Tamworth and Brisbane, with franchises in Coffs Harbour, Cessnock and Lake Munmorah. Graham is an active leader in incorporating regional produce into his SSS BBQ Barn menus, with the Manvells producing 38% of food and beverages consumed at their restaurant chain.
Graham can testify the benefits of marrying local produce with local wines on menus, through the success of his vertically integrated operation with wine, beer, beef, buffalo and beef snack foods, and he will speak specifically on the topic of Portion Pricing for restaurants and catering, and how to best do the math incorporating menu, cost, plate, margin, and overheads. For more information on the New England North West Food and Wine Festival contact: Dianna Lockwood, Rural Press Events, telephone (02) 6762 2399 or email dianna.lockwood@ruralpress.com
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A Taste Of Sydney Tour: Renowned for impressive and indulgent travel experiences for couples and small groups, Australia In Style has recently launched its three-hour Taste of Sydney tour. Savour a Sydney dining experience like no other as your guide showcases the culinary diversity of this cosmopolitan city. After enjoying a drink in the shadow of the famous Sydney Opera House, overlooking the harbour, travel through the ‘Spanish Quarter’ (Liverpool St in the city centre) and ‘Chinatown’ (Haymarket) before arriving at ‘Little Italy’ (Leichhardt). Feast in the open air piazza of the ‘Forum’ where your dining options fuse modern Italian with the best of Sydney produce. Prices start from $195 and include food, guide and luxury travel. Tel: 02 9310 0200 or www.australiainstyle.com.au.
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Sydney Fish Market Tour: The freshest way to start your day is with a behind the scenes tour at Sydney Fish Market (p13-14, 44, 47). Held every Thursday at 7am, this early morning wake-up call includes visiting a live Dutch 
auction where more than 170 buyers bid for the best of the day’s catch. All facets of the market and its operations are explored, including the sashimi pavilion and crustacea pen. This Sydney institution is the largest of its kind in the Southern Hemisphere, with more than 100 species on offer every day. Each morning, a massive 55 tonnes of seafood is auctioned! The tour costs $20pp, with the option to have a fried seafood breakfast at its conclusion. To make a booking call 02 9004 1143 or visit www.sydneyfishmarket.com.au for more information.
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Black Gold strike: Truffle farmers Tim Terry of Askrigg (TAS) and Greg Good of Millthorpe (NSW) both stumbled across their first truffles of the season this week. Both truffle farms are planted with trees from Terry’s Tasmanian Truffle Enterprises, Australia’s first truffle producing plantation. These early sightings have given Australian truffle growers confidence that their 2005 yield will far exceed productivity from recent years.
Greg Good, officially the first person in NSW to produce black truffles, did so amazingly from truffle trees that were only planted two and a half years ago. The normal time to produce a crop is five years. Since 1994 Tim Terry has made considerable investment and research into developing growing conditions that will foster advanced production from his truffle trees. and now it has paid off and he is delighted that his trees have born the first truffles of the season.
“The early arrival of our truffles this year certainly gives weight to the viability of the truffle industry as an investment opportunity,” Terry continued. “Truffles are a high value, low volume product in exceptional demand worldwide. There is a guaranteed domestic and international market for commercial levels of Australian truffles and truffle plantations offer a prosperous, long term agricultural investment.”
Tasmanian Truffle Project No 2 is now on the market with an initial investment of just $2838. The investment opportunity will close on June 16.
Tim Terry, Tasmanian Truffle Enterprises, on 03 6363 6194, 0418 130 464 or tim@tastruffles.com.au
Greg Good, independent truffle farmer, on 0418 637 315
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Sault restaurant at Daylesford (P 313, Goldfields) is planning to travel on the last Friday of every month with a four-course feast showcasing gourmet cuisine from all over the world. Head chef Benjamin O’Brien's Gastronomical World Wander tours - next stop Denmark coming up on Friday 1st July, which will be followed by England for Christmas in July on 29 July.
Overlooking a private lake amidst fields of lavender, Sault restaurant is the perfect setting for a gastronomic and indulgence weekend in Victoria’s beautiful Spa Country. Named after a lavender producing town north of Marseille, Sault (www.sault.com.au) is a fully functional Lavender farm producing sumptuous products and exquisite modern cuisine prepared with the freshest of regional produce.
Sault is open for brunch, lunch and dinner Friday, Saturday and Sunday 11am - late. The Gastronomical World Wander dinners are $50 per person and bookings can be made through the restaurant on (03) 5348 6555.
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Explore the Grampians Pyrenees Wine Region on a Guided Tour. Want to see Victoria's lovely Grampians (p 365-8) with ease? Grampians Pyrenees Tours specialise in all-inclusive package experiences which showcases the region’s best. Choose from a range of winery day tours and overnight escapes. Spend a glorious afternoon sampling fine wines from this fabulous wine region on the Grampians - Half Day Winery Tour, or take the Pyrenees - Full Day Winery Tour. The tours includes:complimentary pick up and return from most accommodation in Ballarat or Avoca; tastings at four wineries; sumptuous a'la carte lunch with a glass of wine; and a cheese platter, and costs $115 per person from Ballarat and $85 from Avoca and operates from Thursday to Sunday.
For further information, or to make a booking, contact Grampians Pyrenees Tours on (03) 5352 5075, email tours@grampianspyreneestours.com.au or visit www.grampianspyreneestours.com.au
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TASTE THE OIL
Lakeland Olive Oil is now on tap at Bridge View Inn, Rylstone (p61). A tasting and sales facility opened on June 11th and the award-winning oils will be available for tasting every weekend 10am-4pm, with new release 2005 harvest oils will be ready for sale and tasting from late June. Lakelands oils are also available from selected delis, food stores and gourmet restaurants in the region.
Remember too, that the Bridge View Inn offers patrons complimentary tasting plates featuring seasonal regional produce.
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ENTRY TIME: The top prize for teams of chefs and apprentices from Tasmania to Far North Queensland, from Margaret River to the ACT, and from Stradbroke Island to South Australia’s Limestone Coast Australia’s premier culinary challenge The LifeStyle Channel Australian Regional Culinary Competition is a trip to gourmet India.
With its emphasis on local cuisine using regional ingredients, the competition will be held in the kitchens at Adelaide’s Regency International Centre for Hospitality, Leisure and Food Studies from October 24 to 27, 2005 and requires each team to produce a three-course meal to be judged by some of Australia’s most respected food and drink professionals.
As part of Tasting Australia 2005, this competition offers a unique opportunity for regional teams from Australia and New Zealand to win major prizes including a gourmet overseas trip for winners of the Gold Award for Best Region. This year’s top prize will be a hosted visit to the Indian sub-continent, courtesy of the ITC chain of luxury hotels in India. The prize includes flights to and from India, accommodation, first class meals, visits to food producers, and an opportunity to cook in Indian kitchens.
For the fourth time The LifeStyle Channel is the major sponsor of the Competition. “There is no other culinary competition in Australia which so perfectly reflects our regional differences,” said Ric Burns, General Manager of The LifeStyle Channel.
“The Competition is a terrific opportunity to showcase the best Australia has to offer in food, wine and culinary skill. We are delighted to again be part of this prestigious event and look forward to celebrating the exciting new talent of the 2005 teams.”
Other prizes include the illy Café Silver Award, comprising illy coffee machines and illy signature coffee cups and the Bronze Award winners will receive Wusthof Professional German Cutlery, and Le Creuset and Calphalon cookware.
A Best Apprentice Award provides an aspiring young chef with the opportunity of travelling to Western Australia and experiencing the kitchens of top WA chefs in Perth and Margaret River, courtesy of njoi Australian olive oils.
Other Awards will be presented for best entrée, main course, dessert, and food and wine matching.
The judges are Shannon Bennett, Greg Malouf, John Lethlean, Kate Lamont, Jeremy Strode, Alain Fabregues, Bethany Finn and Heidi Van Gerwen and some 25 teams are expected to take part. The closing date for entries is July 29, 2005.
The LifeStyle Channel Australian Regional Culinary Competition winners Awards will be announced on Thursday October 27, 2005 at the Hyatt Regency Hotel in Adelaide.
For Competition enquiries: Eleanor Taylor, Event Coordinator, Tasting Australia
+61 8 8463 4698 or taylor.eleanor@saugov.sa.gov.au www.tasting-australia.com.au
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Seven Spirit Bay Wilderness Lodge (p.131) in Arnhem Land will reopen as scheduled on 13 June 2005 after a major refurbishment to further progress the program of "continual improvement" undertaken by management. To celebrate, they are offering a ‘FLY FREE’ from Darwin to Seven Spirit Bay and return, worth $395 per person, with a minimum 4 night stay for the months of July, August and September 2005. See web page
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Diary Note: Fine Food Australia is coming up again (in conjunction with Hotel Australia) from September 12-15 at the Sydney Exhibition Centre, Amongst the wide range of Australian and overseas exhibitors, regional places include, amongst others, Byron Bay Coffee Company, Byron Bay Cookie Company, Beechworth Preserves, Bellata Gold, Berri, Cheetham Salt, Flavour SA, Fremantle Octopus Company, Goulburn River Trout, Green Olive at Red Hill , Kurrajong Kitchens, Lactos Tasmania Cheese, MG Kailis Group, Murray Goulburn, New Norcia Bakery, SPC Ardmona, SunRice Australiza, Wild about Fruit, Yarra Valley Brand, as well as related organisations such as Biological Farmers of Australia, Australian Certified Organic, Department of Economic Development TAS, NASAA – National Association of Sustainable Agriculture, Department of Export Promotion, Department of Primary Industries, NSW Department of Commerce, NSW State & Regional Development, QLD State Development & Innovation, Restaurant & Catering NSW, WA Department of Industry & Resources, plus displays for Queensland, NSW, South Australia, Victoria, Tasmania and Western Australia. Full details about exhibitors and booking: www.finefood.com.au
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SBS Eating Guide to Sydney by Joanna Savill, (with Maeve O'Meara) releasedMUST READ: Although the SBS Eating Guide to Sydney by Joanna Savill, with Maeve O'Meara, contributing Editor (Allen & Unwin, 2005, rrp $26.95) deals with greater Sydney, there is still much to interest regional food producers. Not only is it a resource for sales, but the listings give many ideas for wonderful places to extend your knowledge of world food when visiting Sydney. Easy to read, well-indexed and clearly set out, worth checking too are the listings for Italian greengrocers, the markets, and a chapter on 'other useful shops'. Bet you can't stop with just reading these!
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ORGANIC EVOO WINS NATIONAL TROPHY: Australia’s dynamic olive industry notches up another first. The Best Oil in Show Carol L’Heureux Trophy at the 8th National Extra Virgin Olive Show, 2004, was awarded to an organic and biodynamic certified EVOO oil, Lakelands Olives 2004 Frantoio. The accolade vindicates proprietor Knut Kammann’s (a German businessman who immigrated to Australia over 20 years ago) endeavours to establish a select site organic olive grove at Clandulla in the Central Ranges of New South Wales, chosen specifically because the ‘terroir’ is similar to Tuscany. The altitude (700m), cool climate and short growing season are ideally suited to olive cultivation. The 220-hectare Clandulla property is distinguished by the focal lake which inspired the name of the brand. The lake provides water to a 2500-tree grove planted predominantly to Frantoio, Correggiola and Leccino, Tuscan varieties that thrive on the cool elevated slopes near Rylstone, south of Mudgee.
Kammann says ‘We have developed a unique hand-harvesting technique that gently shakes the olives onto a raised fan-shape catching frame that surrounds the covered tree, preventing fruit damage and contamination. The olives are cold-pressed immediately after picking in a state-of-the-art organically certified Pieralisi decanter press.’
The trophy-winning Lakelands Olives 2004 Frantoio is a fresh, robust, fruity and piquant oil with a characteristic light peppery grip, known by Italians as ‘pizzica’. Limited stocks are available from selected specialist and organic food stores nationally and direct from Lakelands Olives. RRP $18 (250ml).
Details: Knut Kammann, Lakelands Olives, phone 02 6379 4819, Email:info@lakelands-olives.com website: www.lakelands-olives.com.au
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SYDNEY SEAFOOD SCHOOL’S FIRST RESIDENTIAL COOKING SCHOOL: Sydney Seafood School's guest chef Peter Evans, from Hugo’s at Bondi, and Hugo's Lounge and Hugo's Bar Pizza at Kings Cross, will be conducting the first ever Sydney Seafood School residential cooking school, five days at luxurious Capella Lodge on Lord Howe Island from August 27 to September 1, 2005. The daily cooking sessions with Peter, as well as the option of a The class will be limited to 12 participants who will also have the option of participating in two fishing charters during their stay as Lord Howe is famous for wahoo, tuna and kingfish. The package (from $2245 per person, plus best airfare at time of booking, approx. $800) includes accommodation, all meals, including selected pre-dinner drinks and dinner wines, and activities including cooking classes and fishing charters. The full program of Sydney Seafood School classes and a copy of the new FISHline news can both be viewed at www.sydneyfishmarket.com.au. Classes can be booked online and gift certificates can be ordered and printed immediately from the website or contact Sydney Seafood School on (02) 9004 1111 or sss@sydneyfishmarket.com.au and FISHline on (02) 9004 1122 or fishline@sydneyfishmarket.com.au .
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District Win – First in 65 years. Fiona Smith in the Food & Wine newsletter for NSW's New England-North West region reports that Northern NSW was judged the Overall Winner of the District Exhibits Competition at the 2005 Sydney Royal Easter Show for the first time in 65 years. The district defeated four other regions from across NSW and South East Queensland, including neighbouring district Central NSW, last year’s winner of the HCM See Memorial Shield for the Overall Winner. The exhibit, designed by Alan Smith, was aimed at re-creating the Standing Stones and Celtic heritage that signifies the Northern area, using only locally grown produce. The 17-metre wide and 10-metre deep exhibit was covered from top to bottom with over 1,400 items of the district’s finest produce. One of the larger examples, the Cattle Pumpkins, weighed in at 260kg and were grown by local producers from Bangalow, Alstonville and Gilgai. Manager and organiser of the Northern NSW District Exhibit Committee Mr Arthur Johns, from Richmond Hill via Lismore, travels over 30,000km each year searching for and collecting the highest quality produce around the region. The display was dismantled at the end of the two-week show, with all useable foodstuffs being sold off to the general public for just under $500.
The organisers are keen for new producers to help create next year’s exhibit. For further information phone 02 6624 8915 or 0428 248 915.
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L’Oasis Restaurant in Griffith (Riverina, p 51-2) has been promoting regional wine and food products for six years. Monthly dinners feature the diverse array of products grown, or manufactured within the region and are matched with wines produced by the wineries of the Riverina.
Three dinners will be held over the next eight weeks, with the first as part of Unwined in the Riverina on the June long weekend. Riverina Estate will hold the regional four-course wine-matched dinner in conjunction with L’Oasis on Friday 10th June.
On Friday, 1st July, Andrew Sutherland-Smith's Warrabilla Wines at Rutherglen will feature in a dinner. We are told 'the reds produced by Warrabilla are enough to knock the socks off any serious red drinker and Andrew’s personality will make for a great evening'.
The third dinner as part of the Regional wine and food matching concept will be held on Wednesday 20th July with Miranda Wines, part of the Simeon McGuigan Group.
Regional dinners are usually held on the third Wednesday of each month and will continue right up to December culminating with a dinner with McWilliam’s Wines.
Contact Martin O’Donnell, Phone 0428 270 405
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Christmas in Winter. Over two hundred people wined, dined and danced at the Blue Mountains Winter Ball on Saturday May 28th at Peppers Fairmont Resort in Leura, NSW, to celebrate the beginning of yet another Blue Mountains Yulefest, traditionally held in this region throughout June, July and August.. The ballroom was decorated with Christmas trees, snowflakes and ice sculptures and the evening included an address by Federal Minister for Small Business and Tourism, Fran Bailey, MP, declared the annual event open, a visit from Santa and the piping-in and cutting of the haggis. During the winter months many local hotels, B&Bs, guesthouses and restaurants will apparently switch hemispheres as they celebrate Christmas and entertain guests in front of roaring open fires. 
Byron Bay’s newest resort, The Byron at Byron Resort, Spa and Conference Centre, opened in December 2004, has been voted as one of the hottest resorts in the world by renowned publication Conde Nast Traveller just weeks after it was also a finalist in the Best New Hotel category at the prestigious Hotel Management Awards, Australia.
Tassie Tempter: This one is a bit far away, but it is a biggie, and may need planning (and saving) for. Maeve O'Meara, much-loved cookery presenter on Better Homes and Gardens, AND leader of sumptuous Gourmet Safaris in Sydney and further afield (including two fabulous girls only 'Gorgeous Safaris' to Vietnam in September and October) has planned a November getaway to that wonderfully foodie isle, Tasmania. Mark November 12-19 in your diaries and contact 
For a truly inspiring story 
Yes, this is from 'across the ditch', but local cheese makers may be interested to know the results of the second NZ Champions of Cheese Awards announced at a Gala Dinner held at Auckland’s Hyatt Hotel last week. 
Lilianfels Resort and Spa at Katoomba, Blue Mountains, (operated by Orient-Express Hotels Australia) has been named the Australian Hotels Association’s Deluxe Hotel of the Year, as well as Regional Property of the Year. Darley's Restaurant (p 24) is Lilianfel's fine dining restaurant. The Australian Hotels Association (NSW) awards for excellence are recognised as the most prestigious awards in the hospitality industry, honouring the achievement of excellence in a wide range of categories across the accommodation division. 
Campaspe Country House (Macedon Ranges and Spa Country, page 349) last week at the 2005 Telstra Country Wide Business Excellence awards ceremony received the Excellence in Food & Beverage Award for the second year running. Milton Collins and his wife, Liz, own the country house hotel, gourmet retreat and conference centre located in Woodend. With Executive Chef, Brad Lobb (see below), they are enthusiastic promoters of the food and wine of the region and its fledgling producers’ group, Daylesford Macedon Produce. Formerly the country retreat of Visyboard’s Richard Pratt and his wife Jeanne, the Art Deco era Campaspe House is set in Edna Walling-designed gardens and surrounded by 32 acres of natural bushland. A 45-minute drive from Melbourne on the Calder Freeway, it’s an ideal base for exploring the cool-climate wineries of the region. 
Campaspe House reports successes for head chef, Brad Lobb and apprentice chef, Michael Attard in the great pasta sauce competition, a traditional part of the Swiss/Italian Festival held in Daylesford and Hepburn Springs. Michael Attard won the Apprentice Chef section as well as the overall winner of the contest and last year’s winner Brad Lobb, was runner-up this year to Clinton Camilleri of Peppers Springs Retreat. Plus, taking a leaf out of her father’s book, Brad’s daughter Saffron won the junior section.They all used only the finest local seasonal produce in their sauces. 
Brand-new (opened February 26th, 2005) Gaia Retreat at Brooklet is the inspiration of Olivia Newton-John and a group of fellow-investors who could not resist the stunning secluded location in far northern NSW, yet only twenty minutes from Ballina airport. Committed to providing healthy food, Gaia Retreat and talented chef Todd Cameron are sourcing natural organic foods from the local region, and in time will also grow much of the retreat's produce as well. 
Angela and Carlo Colaiacomo, owners of A.C Butchery, described as legendary in food circle, will open a new store on the ground floor of the World Square Shopping Centre, corner of George and Goulburn Streets, Sydney, on Thursday 26 May 2005 providing everything available in the shops in Leichhardt and in Rose Bay - from specialist poultry, aged and wagyu beef, milk fed veal, and free-range pork to a popular range of hand made gourmet sausages. Restaurateur/chef Alexandra Herbert who created the famous Bird Cow Fish restaurant in Balmain will join them to advise customers how to get the best from the specialised cuts of meat and fowl. The Colaiacomo’s grow some of their product at Rylstone, near Mudgee. There is a fax or telephone ordering facility, and the shop is open 7 days a week, 02 9264 1413, Fax 02 92641414.