tag:blogger.com,1999:blog-53180156462798336512024-03-19T13:21:09.632+10:00Australian Tropical FoodsAustralian Tropical Foods represents the agri-food industry of Tropical North Queensland.
The 'Taste of the Tropics' Food Trails invites you to visit the most diverse range of tropical foods in Australia.Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-5318015646279833651.post-50803702344820354862011-06-13T21:32:00.008+10:002011-06-13T21:54:51.004+10:00French Food<div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnU44AkekZyduStUFXjxgOnx1jeQgATr-DWIbeVUop5Ut7o6Fk9-CR3gr0SpGw5lkYgt4aXOj9d0Hu57KuPU0hW1ddFs8lFSzTJLdNyfwkOFnmuP8VOGGHdMjpWAxA6FwOkf3e6jL0QUM/s1600/005.JPG"></a><font size="1">Published: 28th May 2011<br /></font><div><div><div><div><img style="margin: 0px auto 10px; width: 289px; height: 335px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5617667395867165874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_Dvy3rDmvPP_TiBfMPjm0rSo_8uwbvqh5uNzt_uGw5pvsJVc9nwnUl1daYQA-8CyfEzrO_gwH5p2I7p2DY3W8rLhj6ke5g5bdXaLHeTjYvCnvnADsIIm58KQg-VfEPYP8k13VeJEwhE/s320/ddd+028.JPG" /><br /><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRcUzYfa2WlTKm6wKWCxrraG3tV-XGrch0IfuE8Oz5I91WMr4AlH1aVpt5pEQxcpEQ3kzeukNpJf6H7YmW8OpTrLJr6hZYUiLJGhrqa1KiyKuRPo-fi54c7jixn-T4cI74VeQcNz1K0A/s1600/ddd+025.JPG"><img style="margin: 0px auto 10px; width: 365px; height: 235px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5617667394249288610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRcUzYfa2WlTKm6wKWCxrraG3tV-XGrch0IfuE8Oz5I91WMr4AlH1aVpt5pEQxcpEQ3kzeukNpJf6H7YmW8OpTrLJr6hZYUiLJGhrqa1KiyKuRPo-fi54c7jixn-T4cI74VeQcNz1K0A/s320/ddd+025.JPG" /></a><p style="margin: 0cm 0cm 0pt; line-height: normal;" class="MsoNormal"><font face="Calibri"><font size="2"><font style="color: rgb(51, 51, 51);"></font></font></font> </p><p style="margin: 0cm 0cm 0pt; line-height: normal;" class="MsoNormal" align="justify"><font face="Calibri"><font size="2"><font style="color: rgb(51, 51, 51);">Arriving in Paris early in the morning I sat comfortably at a table ina little café for a coffee & croissant.<font style="mso-spacerun: yes;"><br /></font>It amused me to see Parisian’s dropped in, stand at the bar to drinkingcoffee, eat a croissant, read the morning papers, and off they would go.<font style="mso-spacerun: yes;"> </font>Such is a busy life when you don’t have thetime to sit and enjoy breakfast. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></font></font></font></p><font style="color: rgb(51, 51, 51);" size="2" face="Times New Roman"><div><br /></div></font><div align="left"><font face="Calibri"><font size="2"><font style="color: rgb(51, 51, 51);">At lunch queues wind around corners at the best boulangerie for themost fabulous quiches, tarts, rolls and salads; eaten on a stool in the shop oron the go in the streets.<font style="mso-spacerun: yes;"> </font>Breakfast andlunch ‘on the run’ is obviously made up for at dinner when the sidewalk cafesare brimming with customers who live in minute inner city apartments and userestaurants as their social space.<o:p></o:p></font></font></font><font style="color: rgb(51, 51, 51);" size="2" face="Times New Roman"><br /><br /></font></div><font style="color: rgb(51, 51, 51);" size="2" face="Times New Roman"></font><font style="color: rgb(51, 51, 51);" size="2" face="Times New Roman"></font><p style="margin: 0cm 0cm 0pt; line-height: normal;" class="MsoNormal"><o:p><font style="color: rgb(51, 51, 51);" size="2" face="Calibri"> </font></o:p><font face="Calibri"><font size="2"><font style="color: rgb(51, 51, 51);">A glance at the many restaurant menus showed consistency in traditional French dishes, but I was looking for a different food experience. Going solo infrance I was happy to gather fresh produce and have it at my apartment where Icould rest my weary body from walking the streets of Paris all day. I find markets and food stalls more exciting than tourist restaurants. <o:p></o:p></font></font></font></p><font style="color: rgb(51, 51, 51);" size="2" face="Times New Roman"><div><br /> </div></font><div><font face="Calibri"><font size="2"><font style="color: rgb(51, 51, 51);">The fishmonger who sets up his stall outside a fashion shop, and thebutcher who has a wonderful selection of meats that are cut or prepared in manydifferent ways, rabbit, different styles of branded poultry (corn feed chicken quail, duck, goose etc).<font style="mso-spacerun: yes;"> </font>I loved how the fruit and vegetable stalls presented their wares, with masses of punnets of berries, water features to cool the lettuces and signs that tell you where everything is grown or produced. The vegetables are proudly presented as quality and the spring season at present is right for large white and small wild green asparagus and bright red ‘saveurs ancienne’ (heirloom) tomatoes.<font style="mso-spacerun: yes;"> </font>The Fromageries are to die for with a vast selection of cow, sheep and goat cheeses. Where milk is raw (not pasteurised) the cheese has a sensational creamy flavour. It was the chocolate and macaroon shops that I had to resist.<o:p></o:p></font></font></font><font style="color: rgb(51, 51, 51);" size="2" face="Times New Roman"><br /><br /></font><o:p><font style="color: rgb(51, 51, 51);" size="2" face="Calibri"> </font></o:p></div><p style="margin: 0cm 0cm 0pt; line-height: normal;" class="MsoNormal"><font face="Calibri"><font size="2"><font style="color: rgb(51, 51, 51);">But now I am in southern France on the Cotes du Azur and ready to experience more regional flavours.<font style="mso-spacerun: yes;"> </font>I am here for a week with friends at a stunning location just outside the village of La Colle sur Loup in a beautiful house with an olive grove owned by a recognised architect/interior designer Jacqueline Morabito. This very chic house has views over the Mediterranean Sea and across the valley to the ancient<br />fortified village of Saint Paul de Vence. </font></font></font></p><p style="margin: 0cm 0cm 0pt; line-height: normal;" class="MsoNormal"><font face="Calibri"><font size="2"><font style="color: rgb(51, 51, 51);"></font></font></font> </p><p style="margin: 0cm 0cm 0pt; line-height: normal;" class="MsoNormal"><font face="Calibri"><font size="2"><font style="color: rgb(51, 51, 51);"><o:p></o:p></font></font></font> </p><font style="color: rgb(51, 51, 51);" size="2" face="Times New Roman"></font></div><div><p style="margin: 0cm 0cm 0pt; line-height: normal;" class="MsoNormal"><font face="Calibri"><font size="2"><font style="color: rgb(51, 51, 51);">Only two hours from Italy the cuisine is a blend of Provencal French and Italian with a growing influence of North Africa.<font style="mso-spacerun: yes;"> </font>Meals are simple and dishes reflect the bounty of produce from the region.<font style="mso-spacerun: yes;"> </font>Street markets stock <i style="mso-bidi-font-style: normal;">only</i> the best quality fresh products and in true French style, presentation and packaging are foremost.<br /><br /></font></font></font></p><p style="margin: 0cm 0cm 0pt; line-height: normal;" class="MsoNormal"><font face="Calibri"><font size="2"><font style="color: rgb(51, 51, 51);">Our evening meals are usually taken in the garden overlooking the olive grove (the oldest tree labelled approx.1,500 years old) and in this northern </font></font></font><font face="Calibri"><font size="2"><font style="color: rgb(51, 51, 51);">hemisphere sunlit evening we sit around a large weathered table to enjoy a simple traditional Nicoise meal. Pissaladiere, roasted peppers with garlic homemade olive oil and balsamic, red tomato and Mozzarella, white asparagus gently steamed and served with butter and parmesan along with a green salad, batard bread and a pinot noir. </font></font></font></p><p style="margin: 0cm 0cm 0pt; line-height: normal;" class="MsoNormal"><font face="Calibri"><font size="2"><font style="color: rgb(51, 51, 51);"></font></font></font> </p><p style="margin: 0cm 0cm 0pt; line-height: normal;" class="MsoNormal"><font face="Calibri"><font size="2"><font style="color: rgb(51, 51, 51);">Simple but magnificent! I need to pinch myself.<o:p></o:p></font></font></font></p><font size="2" face="Times New Roman"><div><br /><br /></div></font></div></div></div></div></div></div></div>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-2933633731051884082011-06-13T21:24:00.000+10:002011-06-13T21:28:22.419+10:00World's Best Restaurants<div><font size="3" face="Times New Roman"><br /><br /></font><p style="margin: 0cm 0cm 0pt; text-align: justify; line-height: normal;" class="MsoNormal"><font size="3"><font face="Calibri">Published: 7th May 2011<br /><br />The San Pellagrino Worlds 50 Best Restaurants Award<br />has surpassed Michelin Star rating as the beacon of the ‘culinary best’ and<br />this year judged by over 800 industry experts, Danish Noma Restaurant from<br />Copenhagen seized the top position again for the second year running.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></font></font></p><font size="3" face="Times New Roman"><br /><br /></font><p style="margin: 0cm 0cm 0pt; text-align: justify; line-height: normal;" class="MsoNormal"><o:p><font size="3" face="Calibri"> </font></o:p></p><font size="3" face="Times New Roman"><br /><br /></font><p style="margin: 0cm 0cm 0pt; text-align: justify; line-height: normal;" class="MsoNormal"><font size="3"><font face="Calibri">The restaurant they claimed the ‘One to Watch‘ due<br />to its meteoric rise, is the two Michelin star Frantzén/Lindeberg restaurant of<br />Stockholm, Sweden.<span style="mso-spacerun: yes;"> </span>So does this confirm<br />the suggestion of a new trend to Nordic cuisine?<span style="mso-spacerun: yes;"> </span>Noma’s Chef Rene Redzepi is noted for his<br />foraging approach to using quality local ingredients, applying innovative<br />techniques and a new term ‘emotive’ that arouses memories. However Rene and<br />many of his contemporaries claim inspiration from the Spanish movement?<span style="mso-spacerun: yes;"> </span><o:p></o:p></font></font></p><font size="3" face="Times New Roman"><br /><br /></font><p style="margin: 0cm 0cm 0pt; text-align: justify; line-height: normal;" class="MsoNormal"><o:p><font size="3" face="Calibri"> </font></o:p></p><font size="3" face="Times New Roman"><br /><br /></font><p style="margin: 0cm 0cm 0pt; text-align: justify; line-height: normal;" class="MsoNormal"><font face="Calibri"><font size="3">The Spanish movement was popularised by doyen Ferran<br />Adria and his El Bulli restaurant just north of Barcelona.<span style="mso-spacerun: yes;"> </span>El Bulli (The Bulldog) held number one<br />position for five years in the Worlds 50 Best Restaurant.<span style="mso-spacerun: yes;"> </span>However early last year, Ferran opted out of<br />nominations when he decided to voluntarily close his restaurant for two years<br />to simply revive his culinary direction. It has taken until July this year to<br />honour his reservations before actually closing.<span style="mso-spacerun: yes;"> </span>Yet the Spanish movement is not just about El<br />Bulli, in the past seven years, two other restaurants from the Basque region<br />have consistently been in the World’s Top 10: Mugaritz and Arzaks from the San<br />Sebastian food hotspot region. And in 2009 another Barcelona restaurant, El<br />Celler de Can Roca rocketed up 21 places to number 5 positions and this year<br />became the second best restaurant in the world. <span style="mso-spacerun: yes;"> </span>Proving the Spanish movement is still alive.<o:p></o:p></font></font></p><font size="3" face="Times New Roman"><br /><br /></font><p style="margin: 0cm 0cm 0pt; text-align: justify; line-height: normal;" class="MsoNormal"><o:p><font size="3" face="Calibri"> </font></o:p></p><font size="3" face="Times New Roman"><br /><br /></font><p style="margin: 0cm 0cm 0pt; text-align: justify; line-height: normal;" class="MsoNormal"><font size="3"><font face="Calibri">Sometimes you just have to indulge yourself and<br />this week I am off to Europe for a sensory journey around France, Italy and the<br />new food mecca; Spain. <span style="mso-spacerun: yes;"> </span>Spending a week<br />in both Barcelona and San Sebastian and I am going to indulge in some of these restaurants.<span style="mso-spacerun: yes;"> </span>I can’t believe I was able to get a booking<br />at Arzaks and at Ferran Adria’s new Tapas Bar Tickets & 41 </font><span>°. So all I have to do now is</span><font face="Calibri"><br />decide on either Mugaritz or El Celler de Can Roca.<o:p></o:p></font></font></p><font size="3" face="Times New Roman"><br /><br /></font><p style="margin: 0cm 0cm 0pt; text-align: justify; line-height: normal;" class="MsoNormal"><o:p><font size="3" face="Calibri"> </font></o:p></p><font size="3" face="Times New Roman"><br /><br /></font><p style="margin: 0cm 0cm 0pt; text-align: justify; line-height: normal;" class="MsoNormal"><font size="3" face="Calibri">In the next few weeks I will keep you posted on<br />these restaurants and my travels through this page and my blog at </font><a href="http://australiantropicalfoods.blogspot.com/"><font color="#0000ff" size="3" face="Times New Roman">http://australiantropicalfoods.blogspot.com/</font></a><font size="3"><font face="Calibri"><span style="mso-spacerun: yes;"> </span><o:p></o:p></font></font></p><font size="3" face="Times New Roman"><br /><br /></font><p style="margin: 0cm 0cm 0pt; text-align: justify; line-height: normal;" class="MsoNormal"><o:p><font size="3" face="Calibri"> </font></o:p></p><font size="3" face="Times New Roman"><br /><br /></font></div>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-66034024498619451992011-04-26T19:32:00.006+10:002011-05-02T21:32:31.569+10:00Port Douglas Carnivale<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9frVaPOZjGFN7q74iqnOCRigZ9hOEtrN0tzICfZbUSY95GQyyvbdTIwslOu0-29WZuJRxNDUqf3AaWjkZVZvkzpeEfAHYWMPgkWedLf0E2OP_c-nW9X_RcgvlUo1gaBY8mBlEJoBpWo/s1600/carn.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5602078598361824370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9frVaPOZjGFN7q74iqnOCRigZ9hOEtrN0tzICfZbUSY95GQyyvbdTIwslOu0-29WZuJRxNDUqf3AaWjkZVZvkzpeEfAHYWMPgkWedLf0E2OP_c-nW9X_RcgvlUo1gaBY8mBlEJoBpWo/s400/carn.jpg" /></a> <span style="font-family:Calibri;">Published: 30th April 2011<br /></span><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;">Each year the Port Douglas Carnivale seems to be getting better and better.<span style="mso-spacerun: yes"> </span>Last year the event organisers, Port Douglas Chamber of Commerce really started to focus on food by introducing two excellent events; the Food Fight and Palates of Port.<span style="mso-spacerun: yes"> </span>This year they have added a Food Fair in conjunction with the Food Fight that have gained noted sponsorship from Taste Paradise, the new regional food brand.<span style="mso-spacerun: yes"> </span>You know the event is going to be good when heavy-weight food event sponsors Audi come on board for the Palates of Port.<span style="mso-spacerun: yes"> </span>Audi sponsors a number of large southern state food festivals such as Noosa Food & Wine Festival.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;">Heralding in the start of this week-long suite of events is the classic Sheraton Mirage Longest Lunch on Friday 20 May, and this year is proving to be extra special featuring the first ever North Queensland release of the renown Penfolds Bin wine series.</span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;"><span style="font-family:Georgia;"><br /></span>On Saturday 21 May, the Cancer Council Queensland’s Mossman Port Douglas branch is hosting a Mad Hatters High Tea party at Sheraton Mirage to raise money for Australia’s Biggest Morning Tea.<span style="mso-spacerun: yes"> </span>What is really mad is the fact that it will be held in the afternoon?<span style="mso-spacerun: yes"> </span>…but all for a good cause!<o:p></o:p></span></p><br /><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;"><span style="font-family:Georgia;"><br /></span>The Food Wine & a Taste of Port is always a winner, especially if you arrive in time to watch the impressive sunset.<span style="mso-spacerun: yes"> </span>This year Craig Squire of Ochre Restaurant is offering his winning Taste Paradise Signature Dish of Tempura bugs, papaya salad, with sweet chilli lemon myrtle dipping sauce.<span style="mso-spacerun: yes"> </span><o:p></o:p></span></p><br /><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;"><span style="font-family:Georgia;"><br /></span>With the Seafood Extravaganza on Sunday morning at the Meriden Marina Mirage, you may as well start booking accommodation for the weekend.<span style="mso-spacerun: yes"> </span>A feed of prawns straight from the trawler goes down well after a stroll around the Port Douglas Markets.<o:p></o:p></span></p><br /><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;"><br />Stay the whole week, as on Wednesday 25 May, 5 Senses at the sugar wharf will take you on a sensory adventure of art for sight, music for sound, cheese for taste, wine for smell, and meeting others adds a nice touch.<o:p></o:p></span></p><br /><br /><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;">Taste Paradise Food Fight on Friday 27 May is great fun where chefs of Port battle it out in a Masterchef style competition, held in conjunction with the Food Fair with offerings from restaurants and providores.<br /></span><br /><span style="font-family:Calibri;">The Palates of Port this year on Saturday 28 May will be held in the magical setting of Flames of the Forrest where eight chefs from Port’s<span style="mso-spacerun: yes"> </span>Salsa, Bucci, Flames of the Forest, Bistro 3, Harrison’s, 2 Fish, Port Douglas Catering, & Sheraton Mirage.<span style="mso-spacerun: yes"> </span>The first 100 ticket holders to book online and win an Audi to drive for a weekend!<o:p></o:p></span></p><br /><br /><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;">Support our region and go online at </span><a href="http://www.carnivale.com.au/"><span style="font-family:Calibri;">www.carnivale.com.au</span></a><span style="font-family:Calibri;"> for information about these and other events.<o:p></o:p></span></p><br /><br /><br /><br /><br /><br /><br /><p align="justify"><br /></p><br /><br /><br /><br /><br /><br /><br /><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-78645190810067457272011-04-26T19:18:00.005+10:002011-04-26T19:32:27.007+10:00Natty Nathan<div><span style="font-family:Calibri;">Published: 23rd March 2011</span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD8EIKz3Ov-KQw4gcxWwKeLoMiZ9q-0dJ-PIdGYHf-IMD4CD4xfSNP17KmMKn8qZEN-0nBsmMfMW4H1THzfu9-0MW9YRM7DC2ZEwtBfB4p2KYCEs-_n5IsFuN-WS3AbLiKJEZ0mMyvhy8/s1600/Nathan+Johnson+%2526+Jade+Hopkins.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5599820182799818258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD8EIKz3Ov-KQw4gcxWwKeLoMiZ9q-0dJ-PIdGYHf-IMD4CD4xfSNP17KmMKn8qZEN-0nBsmMfMW4H1THzfu9-0MW9YRM7DC2ZEwtBfB4p2KYCEs-_n5IsFuN-WS3AbLiKJEZ0mMyvhy8/s400/Nathan+Johnson+%2526+Jade+Hopkins.jpg" /></a><br /><br /><div><span style="font-family:Calibri;">New to Cairns is Nathan Thompson, Executive Chef of the Cairns Hilton.<span style="mso-spacerun: yes"> </span>Coming from South Australia you know straight away that he is going to be interested in regional food.<span style="mso-spacerun: yes"> </span>No other state celebrates its culinary culture better than South Australia, and Nathan learned his skills from the best.<span style="mso-spacerun: yes"> </span><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></div><br /><div><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"><br />Nathan started his apprenticeship at the Hotel School at Regency TAFE. He graduated with a Level 3 Certificate in Cookery, Advanced Patisserie, Chinese Cookery and Bakery.<span style="mso-spacerun: yes"> </span>He learned traditional methods from a third generation German patissier; many of these skills have been passed-by in today’s kitchen training.</span><br /><span style="font-family:Calibri;"><span style="mso-spacerun: yes"></span><br />In 1999 Nathan commenced at the Adelaide Hilton in the same year that the hotel’s Grange Restaurant head chef; the great Cheong Liew received his Medal for Order of Australia (OAM). This medal was awarded for distinguished recognition for “service to the food and restaurant industry through involvement in developing and influencing the style of contemporary Australian cuisine". <span style="mso-spacerun: yes"></span>Cheong Liew taught Nathan about creativity and flavours.<span style="mso-spacerun: yes"> </span>After rotating through all areas of this large kitchen under the tutelage of Executive Chef Bethany Finn he learned about process.<br /><br /></span><span style="font-family:Calibri;">“Cooking is about Method, Process & Flavour. If you have good methods and process; you will get the flavour right” says Nathan. <o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">What Simon Bryant taught Nathan was that chefs can’t just stay in the kitchen these days.<span style="mso-spacerun: yes"> </span><span style="mso-spacerun: yes"></span>Simon, who was Executive Chef at the Adelaide Hilton, became well known through ‘The Cook and the Chef’ television program with Maggie Beer. Simon understood that customers in the restaurant want to meet the chef and as Sous Chef Nathan learnt the importance of customer – food - relationship.<span style="mso-spacerun: yes"> </span><o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">During his 11 years at Hilton Adelaide, Nathan was a champion of fresh and ethical foods, supporting the RSPCA’s Choose Wisely campaign to promote free range eggs, and upholding the trademarked Seriously South Australian®, maximising the use of local produce within the hotel.<span style="mso-spacerun: yes"> </span>Nathan was also called on by the South Australian Government, to <span style="mso-spacerun: yes"></span>assist with the development of the food chain on Kangaroo Island; working with restaurants and producers, where getting the locals involved was essential to its success.<o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">With qualifications in cookery, advanced patisserie, Chinese cookery and bakery, Nathan recently transferred to the Cairns Hilton and is now seeking out local tropical foods for his new menus.</span></p><br /><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"><o:p></o:p></span></p></div>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-3984282719147447782011-04-26T19:11:00.005+10:002011-04-26T19:18:41.873+10:00Passionate Nick<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkq63eJ1RS0sCSUn1aQFvkYkNcbhAJJ463GOowwrdG3FL9c24DI8aiM0sfsGkQeRzZSih78iUO5_6DsELhoZ1eyIUw5bbkQJkB0JtX1yKkOkYy4mJ-D4wyAAJglhv4X9f8VoRivIbZL8/s1600/Nick+Holloway.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 211px; FLOAT: right; HEIGHT: 274px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5599818217561424274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkq63eJ1RS0sCSUn1aQFvkYkNcbhAJJ463GOowwrdG3FL9c24DI8aiM0sfsGkQeRzZSih78iUO5_6DsELhoZ1eyIUw5bbkQJkB0JtX1yKkOkYy4mJ-D4wyAAJglhv4X9f8VoRivIbZL8/s400/Nick+Holloway.jpg" /></a> <span style="font-family:Calibri;">Published: 16th April 2011<br /><br />There is an interesting fact about Nick Holloway, chef/owner of Nunu Restaurant in Palm Cove; Nick didn’t start out to be a chef …he was studying to be a scientific engineering.<span style="mso-spacerun: yes"> </span>Like a number of uni students, he grabbed a part-time job as a kitchen hand in a Melbourne restaurant to make ends meet.<span style="mso-spacerun: yes"><br /><br /></span>What surprised this keen top grade student that was heading to a professional career; he discovered a new career paradigm.<span style="mso-spacerun: yes"> </span>“it was very different! tough work, long hours but it had a certain excitement about it’ remembers Nick.<span style="mso-spacerun: yes"> </span>“The chef would throw dirty pans from one end of the kitchen and every time they would end up in the sink in front of me” he added.<span style="mso-spacerun: yes"> </span>It was not only the action, timing, fun and comradery in the kitchen that appealed to Nick but this is where his suppressed artistic side could be expressed. He decided to swap university for William Anglis College where he commenced a hospitality course.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></div><br /><div align="justify"></div><span style="font-family:Calibri;"><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><br />It was at an event where Nick was working at Howque Dale in the Victorian countryside where some of Australia’s top chefs gathered, and that he met his mentor Geoff Lindsay.<span style="mso-spacerun: yes"> </span>“Blown away” by Geoff’s skills and philosophy of cooking he immediately contacted him and started work shortly thereafter at the acclaimed Stella Restaurant in Melbourne.<span style="mso-spacerun: yes"><br /></span></span><br /></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;">Nick never actually finishing his cooking study; it was his artistic creativeness and passion for cooking that came to the fore and under the tutelage of Geoff, where his culinary skills shone.<span style="mso-spacerun: yes"> </span>From one mentor to another, Nick moved to the critically acclaimed Blake’s Restaurant where he worked with Andrew Blake before returning to Geoff Lindsay’s new and awarded Pearl Restaurant as head chef.<span style="mso-spacerun: yes"> </span>Here he had a chance to really express his professionalism and was featured as one of 13 young Australian chefs by the Lifestyle Channel and made guest <span style="mso-spacerun: yes"></span>presentation television appearances.<o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;">With his wife Amy and business partner Jason Rowbottam, they made a sea change to Palm Cove and started Nunu restaurant in 2004. Winning numerous awards at Nunu, it didn’t finish there for Nick and Jason, last year they opened two other tiers of catering in Palm Cove. Numi is a little takeaway with home cooked meals, packaged food and delicious ice-cream for apartment dwellers and The Rising Sun; a fun pub style haunt for locals.<span style="mso-spacerun: yes"> </span>Where Nunu reeks of tropical style, elegance and culinary innovation, The Rising Sun is laid back with a modest casual style menu of wide appeal.<span style="mso-spacerun: yes"> </span>Their Sunday barbecue takes you around the world from Greece, Thailand, USA, changing every week and with a cool breeze and live music it’s a pretty good Sunday afternoon venue.<o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;">A dotting family man Nick makes time to share with Amy and his three gorgeous children. Amy who has also been in the hospitality industry understands Nick’s love of restaurants as a place of creativity, vibrancy, hard work, intelligence and pleasure, and one where his role is to pass on the knowledge.<span style="mso-spacerun: yes"> </span><o:p></o:p></span></p><br /><div align="justify"><br /><span style="font-family:Calibri;">Nick is one of those passionate chefs who seek out farmers and providores to find interesting and unusual local foods for his menu and has just renamed one of his most popular dishes using palm hearts ‘taste paradise’.<span style="mso-spacerun: yes"> </span><o:p></o:p></span></div><br /><div align="justify"><br /><br /></div><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-40547999468547107232011-04-26T19:04:00.001+10:002011-04-26T19:11:26.796+10:00Phil's Philosophy<p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Published 9th April 2011<br /></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">This week I popped into see what was happening at the Reef House and caught up with Chef Philip Mitchell and newly appointed and well-known local Kelly Eustace, who has taken over as General Manager.<span style="mso-spacerun: yes"> </span>There seemed to be a new buzz to the resort that has put a smile on Philip’s face with a vision of bringing back the former glory to the restaurant.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Philip is one of our regions recognised chefs, being at Reef House for many years now he has played host to and cooked with some of the most popular celebrity chefs such as Rick Stein, Guy Grossi, Neil Perry, Chrissy Mansfield, Stephane Manfredi, Ian Hewitson, Luke Mangan, Manu Fieldel, Gary Mehigan, Miguel Maestre and Ben O’Donoghue. <span style="mso-spacerun: yes"></span>Phil has done his share of guest chef also at some of the best Australian Food events where he has promoted the food of this region.<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">An Englishman, Phil’s love of travel took him to many European countries where he honed his culinary skills prior to reaching Australia.<span style="mso-spacerun: yes"> </span>Phil worked at the best restaurants in Noosa and was executive chef of the Bedarra Resort before being discovered by Reef House.<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Phil’s cooking philosophy is about simplicity on the plate and allowing the hero ingredient to speak for itself. <span style="mso-spacerun: yes"></span><span style="mso-spacerun: yes"></span>His love of seafood is evident on the menu and style is influenced by his Mediterranean experiences using local products such as Vanella buffalo fetta and burrata cheeses for authenticity.<span style="mso-spacerun: yes"> </span>But it’s not all about Europe, there are some lovely Asian flavours that balance the menu perfectly for this climate. <o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Now that the recent hiatus with change of ownership has now come to an end, Philip (and Kelly) will be working closely with the new owners to revive the restaurant to once again be the star attraction of the resort.<span style="mso-spacerun: yes"> </span>The Reef House now joins the other boutique property of its new owners; Mt Lofty House in the Adelaide Hills; an area that reeks of regional food prowess.<span style="mso-spacerun: yes"> </span>So I think it will be ‘watch this space’ for the Reef House in the coming year when we hope to see some exciting culinary events happen.<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-10948817619084713972011-04-26T18:07:00.004+10:002011-04-26T19:04:01.841+10:00Jonssons Farm Market<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXHtgWUfK48-UvXETzkvfhVQriWH7oXLvJNXF7UuXX4yaJxJ0p9ds9OtlCEQ6msIHH8uHAjR7tnE7Mdv-kasc1a8c_JRARjQExkGOn8TGR1sSsJEVfpD7CnR6Xk4mtMpa1xfZ80n4JJM/s1600/IMG_3134.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 267px; FLOAT: right; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5599814815054942274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXHtgWUfK48-UvXETzkvfhVQriWH7oXLvJNXF7UuXX4yaJxJ0p9ds9OtlCEQ6msIHH8uHAjR7tnE7Mdv-kasc1a8c_JRARjQExkGOn8TGR1sSsJEVfpD7CnR6Xk4mtMpa1xfZ80n4JJM/s400/IMG_3134.JPG" /></a> <span style="font-family:Calibri;">Published: 2nd April 2011<br /><br />No doubt you have heard about it by now?<span style="mso-spacerun: yes"> </span>You can’t have missed the striking facade on the Cook Highway at Stratford.<span style="mso-spacerun: yes"> </span>The Jonsson Farm Market finally opened this week and full credit to Warren and Gail Jonsson who have done a magnificent job of creating a local food produce market.</span><br /></div><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;"><br />With a ‘can do’ attitude, it’s been hard for some to keep up with Warren and his vision to provide honest prices for the producer and consumer.<span style="mso-spacerun: yes"> </span>Being a cattleman, his extensive butchery offers excellent Tablelands beef, pork, and chicken. But you can also find spitchcock, quail and rabbit in the frozen section as well as a full range of Jervois organic meats, and this weekend will see the first batch of prawns arrive. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><br /><div align="justify"></div><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;">There’s a wide range of quality fruit and vegetables including your standard temperate climate varieties.<span style="mso-spacerun: yes"> </span>At present, our wet season is a quite time for the most crops of the region, but you can still find a good selection of tropicals at Jonsson’s.<span style="mso-spacerun: yes"> </span></span><br /></p><br /><div align="justify"><br /><span style="font-family:Calibri;">The big surprise is a real showcase of packaged and processed foods from Rainforest Bounty, Kuranda Kandy, Wondaree Macadamias, Tropical Harvest dried fruits, Shaylees Conserves, SpiceZ curry kits, Gagarra Honey, Nerada and Daintree Teas, all the regions coffees, to name a few.<span style="mso-spacerun: yes"> </span></span><br /><span style="font-size:+0;"></span></div><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;">In the fridges you’ll find all the Mungalli and Misty Mountain products, Gallo’s Cheese, and in the freezer is Kuranda Ice-cream and check out the chocolate coated bananas and other fruits by Tropical Harvest. Tableland flowers and a juice bar completes the scene.<o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;">The great wall murals at Jonsson’s Farm Market proudly demonstrates that this is very much a family affair and very much ‘local’.<span style="mso-spacerun: yes"> </span>Go along and have a look for yourself and support the Jonssons and the producers of the region.</span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;"><o:p></o:p></span></p>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-12317729264937408582011-04-26T18:04:00.001+10:002011-04-26T18:07:26.821+10:00Bring our ya Fruit<span style="font-family:Calibri;">Published: 26th March 2011</span><br /><br /><div><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UcPK4vQEeDZEz81Zf5S5M4NktQlcb9p7kcRM7o0lHoS6RKFOcv3eqrZmqSWEtEKI0opOr6JTp80m9rAWqDKJw37V8D_xJfhLEXSP03jATI2YYIDI8Gxt9LrdBiLP4eEBKsnFPUzpfX8/s1600/IMG_3055.JPG"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5599800562968088738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UcPK4vQEeDZEz81Zf5S5M4NktQlcb9p7kcRM7o0lHoS6RKFOcv3eqrZmqSWEtEKI0opOr6JTp80m9rAWqDKJw37V8D_xJfhLEXSP03jATI2YYIDI8Gxt9LrdBiLP4eEBKsnFPUzpfX8/s400/IMG_3055.JPG" /></a><br /><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Haven’t planned anything for Sunday?<span style="mso-spacerun: yes"> </span><span style="mso-spacerun: yes"></span>Tomorrow is one of my favourite events of the region. Market Day at the Feast of the Senses in Innisfail is going to be bigger and better despite what the weather has thrown at the district.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"><br />It is usual for the ‘Ultra-Tropics’ to put on a stunning display of its exotic fruits each year at the Market day. <span style="mso-spacerun: yes"></span>However with all crop devastation in the southern region, the Feast of the Senses is asking people to bring to the event (from far and wide) any exotic fruits from their backyard orchard, to make up one gigantic display.<span style="mso-spacerun: yes"> </span>They are offering a prize of Clare Richards Tropical Cuisine cookbook for the most exotic fruit received.<span style="mso-spacerun: yes"> </span><o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"><br />Spread along Edith Street will be 72 stalls of laden with regional foods, exotic plant and other general items that you can taste and buy.<span style="mso-spacerun: yes"> </span>Look out for the Taste Paradise stall. On centre stage Ajay Zalte of Rydges Resort will be back again this year with cooking demonstrations along with Jordan Lakin of the Barrier Reef Motel and our celebrity chef; Peter Russell-Clarke. <span style="mso-spacerun: yes"></span>You can also catch Peter wandering around between the Elandra Resort and Australian Banana marquees.<o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Just <span style="mso-spacerun: yes"></span>around the corner in Rankin Street, the family area will be home to the Youth Precinct with ‘Our Kitchen Rules’ competition, artists workshops, busking, circus and street theatre and rambutan stacking competition. (I wonder how many rambutans they can source.)<o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">After looking at all that food you will probably be feeling a little peckish, so head on to the Canecutters Court for some local vittles and entertainment. <span style="mso-spacerun: yes"></span><span style="mso-spacerun: yes"></span>Landcare have offered<span style="mso-spacerun: yes"> </span>two free (1 hour) bus tours that will take you around the devastated and regrowth areas, one at 10.30 one at 12.00.<o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">It’s a wonderful day and this year you can expect the unexpected, so jump in your car, throw the kids in the back; it’s a 1 hour cruise down to Innisfail for the day.<span style="mso-spacerun: yes"> </span>At just $2 per adult and unaccompanied minors, $5 for a family, it’s a good opportunity to put a bit of money back into the Cassowary Coast economy.<span style="mso-spacerun: yes"> </span>The Feast of the Senses Market Day is held in the main street of Innisfail from 9am – 3pm this Sunday.<span style="mso-spacerun: yes"> </span>For further information check out the website </span><a href="http://www.feastofthesenses.com.au/"><span style="font-family:Calibri;color:#0000ff;">www.feastofthesenses.com.au</span></a><span style="mso-spacerun: yes"><span style="font-family:Calibri;"> </span></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p></o:p></p></div>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-88525693198975118752011-04-26T17:56:00.005+10:002011-05-02T21:30:39.686+10:00Larry & Yasi - Still a Feast<span style="font-family:Calibri;"><br /><br /><div><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal">Published: 19th March 2011</p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><br />Come hell or high water (literally), the Innisfail Feast of the Senses gets under way this weekend and what a great opportunity it will be to show your support to the good people of the Cassowary Coast.<span style="mso-spacerun: yes"> </span><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p></div><br /><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Starting today with Taste Paradise Food Trails, you will be driven around the cyclone affected areas to taste and learn about the foods of the ‘Ultra Tropics’.<span style="mso-spacerun: yes"> </span>On Saturday the tour travels north to take in Mungalli Dairy, Yamagishi Eggs, Mena Creek Eco Gardens and Broken Nose Vanilla.<span style="mso-spacerun: yes"> </span>On Sunday the coach travels south to Lizzio’s Banana Plantation, Salleras Fruit Forest Farm and Spurwood Springs.<span style="mso-spacerun: yes"> </span>If you can’t make the coach tour this weekend, a self drive tour around the region will take place this coming week.<br /></span><br /><span style="font-family:Calibri;">Special guest of the festival is Peter Russell-Clarke, a very talented icon of the Australian food scene; and the ‘original’ celebrity chef.<span style="mso-spacerun: yes"> </span>What this down-to-earth Aussie hasn’t done doesn’t matter.<span style="mso-spacerun: yes"> </span>His CV is star studded from writing, producing and presenting over 900 television shows, documentaries and programme segments, to publishing and nationally distributing a magazine.<span style="mso-spacerun: yes"> </span>He has been a cooking writer for all the popular food mags, has written and illustrated 25 cookbooks and has recently published an Encyclopaedia of Food.<span style="mso-spacerun: yes"> </span>He has been a food editor of a major newspaper and guest on all the national TV and radio talk-back shows. <span style="mso-spacerun: yes"></span>Peter became controversial when his bloopers featured on You Tube.<span style="mso-spacerun: yes"> </span>Known for ‘Where’s the Cheese’ is only one of the many food television commercials that Peter presented.<o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"><br />Peter may have cooked the Silver Jubilee Dinner in Australia for HRH Prince Charles as well as having cooked for the Duke of Edinburgh but his style these days is very simple and relaxed.<o:p></o:p></span></p><br /><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">An avid artist, for many years Peter was the Melbourne Herald’s political cartoonist so you’ll find his quick witted stories will have you in stitches. <span style="mso-spacerun: yes"></span>Peter will be the guest speaker at the Ultra Tropics Gala Dinner on Friday 25<sup>th</sup> March so it’s sure to be a very funny night.<span style="mso-spacerun: yes"> </span>Craig Squire of Ochre Catering once again has created a wonderful menu for the evening in the beautiful deco shire hall.<o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"><br />You can catch Peter at the very popular Market Day on Sunday 27<sup>th</sup> March where the best of the regions food produce will be on display.<span style="mso-spacerun: yes"> </span>This is a day I really love and worth the mere one hour drive from Cairns for a good day out.<o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"><br />In its ninth year, the Feast of the Senses is well entrenched in our region as an event not to be missed.<span style="mso-spacerun: yes"> </span>So help support the community and check out the website </span><a href="http://www.feastofthesenses.com.au/"><span style="font-family:Calibri;color:#0000ff;">www.feastofthesenses.com.au</span></a><span style="font-family:Calibri;"><span style="mso-spacerun: yes"> </span>or call Kirsty on 0413 010 625 for full details of the events that start this weekend and continue through to next Sunday.</span><br /><br /></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-72540298043441186082011-04-26T17:52:00.001+10:002011-04-26T17:55:18.308+10:00If I train them and they leave - If I don't train them and they stay??<p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Published: 12th March 2011<br /><br />Gavin King has now referred to the service at a Cairns restaurant, similar to two snowflakes or two circumcisions; no two are the same???<span style="mso-spacerun: yes"> </span>Well Advance Cairns has decided to do something about it and through its food project will assist restaurants with ‘Aussie Host’ customer service training.<span style="mso-spacerun: yes"> </span><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Great news, as this comes on the heels of a recent survey by Restaurant and Catering Australia that for every dollar you spend in a restaurant 44 cents goes towards wages and salaries.<span style="mso-spacerun: yes"> </span>With staffing costs taking the highest percentage of earnings, you would expect great service, but alas that is not always the case.<span style="mso-spacerun: yes"> </span>Finding good staff and retaining them is the bane of the industry these days and no one is prepared to train the itinerant backpackers who are filling the void.<span style="mso-spacerun: yes"> </span>But what a vicious circle?<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">About 15 years ago ‘Aussie Host’; a customer service training program was rolled out across Australia.<span style="mso-spacerun: yes"> </span>This one day course taught front of house staff in the tourism and hospitality industry, the art of making service a memorable experience.<span style="mso-spacerun: yes"> </span>Something that today is repeatedly reportedly lacking in numerous establishments in this region!<span style="mso-spacerun: yes"> </span>Back then many of our hotels, restaurant and tourism operators enrolled their staff in Aussie Host and surely this contributed to a more customer focused reputation in hospitality of the region at that time.<span style="mso-spacerun: yes"> </span>Unfortunately management staff move on and Aussie Host was by-passed.<span style="mso-spacerun: yes"> </span>It was a couple of years ago that Aussie Hosts made a comeback and although not taken up with the same zest as its former incarnation, it’s still an excellent training course that should be encouraged in every hospitality and tourism enterprise.<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">As a prerequisite to work in a restaurant, you need to have completed a Responsible Service of Alcohol (RSA) course. To uphold the reputation of this region, I believe it should be mandatory also for everyone (including backpackers) to have completed an ‘Aussie Host’ training course before serving customers in our restaurants.<span style="mso-spacerun: yes"> </span></span><o:p></o:p></p>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-43466021788574712032011-04-26T17:51:00.000+10:002011-04-26T17:52:36.840+10:00Sustainable Seafood<p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Published: 5th March 2011<br /><br />This week heralds the opening of the prawn season and fishers will be at sea for the next three weeks before bringing back the first bounty of prawns of the season.<span style="mso-spacerun: yes"> </span>These fabulous morsels are the culinary icons of our region and to consume or serve an imported alternative should be deemed as sacrilege. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Strangely enough there is a assumption that our fishing industry does not care about over fishing and the extinction of a seafood, but that if far from the truth.<span style="mso-spacerun: yes"> </span>With the exception of a minute number of rogue fishers, the Queensland seafood industry as a whole care very much for the ‘hand that feeds them’ and have self monitored and governed their fishing areas for many years and in 2001 a local group formed Eco-fish to formalise their activities.<span style="mso-spacerun: yes"> </span>The Australian fishing industry is possibly the most regulated of its kind in the world and thus we <i style="mso-bidi-font-style: normal">have</i> seasons, quotas and environmental regulations for each fishing sector.<span style="mso-spacerun: yes"> </span>Hence the prawn season!<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">A publication of the Australian Marine Conservation Society’s (AMCS) Sustainable Seafood Guide recently caught my attention with over 100 species relegated to the categories of Better Choice, Think Twice, or Say No.<span style="mso-spacerun: yes"> </span>I was surprised to see such a large number of seafood condemned to the Think Twice, or Say No category, so my scepticism led me to investigate.<span style="mso-spacerun: yes"> </span><o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Fortunately I didn’t have to look very far to find Nick Ruello who lives in Cairns and is a former fisheries scientist, Sydney fish merchant and consultant. <span style="mso-spacerun: yes"></span>For the past 45 years he has worked with many Australian businesses and national and international R & D projects on fisheries management and seafood processing, marketing, and quality assurance. He is a Slow Food member and acts as a seafood advisor on the Ark of Taste program. He is a founding member of the Australian Society for Fish Biology and a board member on two seafood industry organizations. He has an MSc degree from Sydney University and lesser qualifications in various fields.<span style="mso-spacerun: yes"> </span><o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Mentioning this publication touched a raw nerve with Nick.<span style="mso-spacerun: yes"> </span>As he explains “Quite a few of their assessments are poorly founded and many of the Think Twice recommendations are so vague and general they are of little use”<span style="mso-spacerun: yes"> </span>Nick gives the example “All trawl caught prawns are relegated to the Think Twice category although Australian trawlers are world leaders in sustainable harvesting, by-catch reduction and minimising environmental impacts and the major fisheries pass the Commonwealth’s Environment Protection and Biodiversity Conservation Act assessment”.<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Nick contrasts the AMCS approach with the considered, constructive efforts being made by the Australian Conservation Foundation in collaboration with government fisheries managers, the University of Technology Sydney and the seafood industry to guide consumers to more sustainable seafood choices<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">(www.acfonline.org.au/seafood). <span style="mso-spacerun: yes"></span><o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">It is concerning when a ‘guide’ can be published with misleading information that can impact on an industry and on what we feel comfortable with at our dinner table.<span style="mso-spacerun: yes"> </span>A full report of Nick’s findings can be found at </span><a href="http://www.australiantropicalfoods.com/"><span style="font-family:Calibri;">www.australiantropicalfoods.com</span></a><span style="font-family:Calibri;"> news page.<span style="mso-spacerun: yes"> </span>So in three week, grab a kilo of fresh prawns and ‘enjoy’.<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-12255596693892677262011-04-26T17:50:00.000+10:002011-04-26T17:51:36.385+10:00Serious Cooking<p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p><span style="font-family:Calibri;">Published: 26th February 2011</span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">In most parts of the world’s hospitality sector it is not uncommon to find a more mature workforce cooking or serving your meal, and here in Australia some twenty years ago this was the case.<span style="mso-spacerun: yes"> </span>However for one reason or another the industry’s age went into free-fall and only the young were hired.<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">When I first started in hospitality I was inducted into a team of mature people who really knew their stuff; I am talking about gloved silver service and other skills that these people executed with much aplomb.<span style="mso-spacerun: yes"> </span>Chef’s who learned how to bone out a carcase and a broad spectrum of classic sauces.<span style="mso-spacerun: yes"> </span>Skills that may not be used in this particular era are dying out.<span style="mso-spacerun: yes"> </span>And now even in a time when our television is flooded with cooking shows, there is not the uptake of younger people entering the culinary workforce.<span style="mso-spacerun: yes"> </span><o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Restaurants are screaming out for quality candidates to join their kitchen brigades and apprenticeships are at an all time low.<span style="mso-spacerun: yes"> </span>An industry forum held in September last year identified the restaurant kitchens as in a critical situation.<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Tropical North Queensland TAFE (TNQT) has answered the hospitality industry’s call for a greater number of commercial cookery apprentices by offering a free course to jump-start the careers of twelve would-be chefs.<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">The Certificate II in Hospitality (Kitchen Operations) is a pre-apprenticeship program for commercial cookery designed to introduce students to the culinary world and secure an apprenticeship. <span style="mso-spacerun: yes"></span>This initiative has been welcomed by a number of hotels and restaurants who have expressed their support.<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">There is no doubt about it, kitchen life is a hard slog but one that has instant rewards, and one that you can take it to wherever you wish.<span style="mso-spacerun: yes"> </span>I am sure there are a number of mature age people who enjoy cooking and would grab the opportunity to make a serious step into a commercial kitchen.</span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"><o:p></o:p></span></p>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-3496592600495905022011-04-26T17:30:00.001+10:002011-04-26T17:49:55.740+10:00Down, Down, Up, Up<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGdMdiXVo4OOQJAeS5hfR4sz2koXU22syRkw60IlX3W421vEglTFTb1ZIYR3ZgKF9KOqz6NKLGV5Oo_mo-Qj2NQVyUcndvdFBlHzZkcWiLs1bwD6ydOx-1MgY-frkFyl3TTmU9X_Y2CIQ/s1600/Banana+3+banner.jpg"><img style="WIDTH: 400px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5599792349951046898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGdMdiXVo4OOQJAeS5hfR4sz2koXU22syRkw60IlX3W421vEglTFTb1ZIYR3ZgKF9KOqz6NKLGV5Oo_mo-Qj2NQVyUcndvdFBlHzZkcWiLs1bwD6ydOx-1MgY-frkFyl3TTmU9X_Y2CIQ/s400/Banana+3+banner.jpg" /></a><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Published: 19th February 2011</span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">The state of grocery shopping is in turmoil at present with several factors adding to the destabilisation of the marketplace.<span style="mso-spacerun: yes"> </span>Floods have inundated crops in many eastern (and western) Australian food growing regions and now cyclone Yasi has added a final touch to the sugar cane, banana and tropical fruit industry.<span style="mso-spacerun: yes"> </span>It is said that the two large supermarkets are now weighing up imports of fruit and vegetables for the coming year.<span style="mso-spacerun: yes"> </span>...and they have now initiated a price war on several grocery essentials.<span style="mso-spacerun: yes"> </span><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">What effects will this have on Australian produce and farmers?<span style="mso-spacerun: yes"> </span>Will there be pressure to relax the restrictions on imported produce into Australia at present? What bargain prices will other countries offer to deal with the two Australian supermarket giants?<span style="mso-spacerun: yes"> </span>…and will these low prices set a buying precedent that will continue on after Australia has fully recovered from the floods and cyclone?<span style="mso-spacerun: yes"> </span><o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Down, down the prices are down and price cutting of milk and other commodities has outraged several agri-food groups, and the Australian Food and Grocery Council; slamming the price blitz as unsustainable for farmers, manufacturers and jobs.<span style="mso-spacerun: yes"> </span>Using their generic brand for price cutting, the super two talk about absorbing their own cost so farmers and processors are not affected, well yes they are affected; that is, all the other farmers who don’t supply to the major supermarkets.<span style="mso-spacerun: yes"> </span>I noticed in one suburban shop the local Misty Mountain brand has even been moved out of the milk fridge section.<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"><br />Up, up, the prices are up and bananas have quickly reached $6.96 kg.<span style="mso-spacerun: yes"> </span>But why so early after Cyclone Yasi?<span style="mso-spacerun: yes"> </span>It appears that at least one of the two large retailers has justified this by posting a note in the store to let you know that they have decided to pay the growers double the original price of their existing stock!<span style="mso-spacerun: yes"> </span>Great news for the farmer being paid twice as much, but at these prices great for the retailer whose margin could be close to twice as much as well!<span style="mso-spacerun: yes"> </span><o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Fortunately our banana industry has expanded across the region with plantations on the Tablelands and a very large one in the Lakelands area.<span style="mso-spacerun: yes"> </span>This should mean that reasonable priced bananas should still be available at local outlets and markets.</span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"><o:p></o:p></span></p>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-19409058996272458832011-04-26T17:29:00.000+10:002011-04-26T17:30:45.083+10:00Chefs Donate Menu<p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Published: 12 February 2011</span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Next Saturday at TAFE’s Tropics Restaurant, a Gala Dinner will be held to raise funds for the Premier’s Flood Relief Fund.<span style="mso-spacerun: yes"> </span>The organising committee invited me to their planning meeting but hey! <span style="mso-spacerun: yes"></span>only chefs have meetings at 6:00am on a Monday morning.<span style="mso-spacerun: yes"> </span>Suffice to say I didn’t make it.<span style="mso-spacerun: yes"> </span>But I have kept in touch and found that this event is really turning out to be something special!<span style="mso-spacerun: yes"> </span><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">So many people and businesses have donated their expertise, produce, prizes (great prizes) or their time to make this event spectacular.<span style="mso-spacerun: yes"> </span><o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Craig Squire has now joined in with other high profile local chefs Phil Mitchell, Nick Holloway, Grant Jones, and James Saunders to create the four course menu and produce sponsored by Independent Seafood, Morganbury Meat, Simon George & Sons, Mungalli Creek Dairy and Rainforest Bounty. The inclusive price of $110.00 includes five excellent wines sponsored by Red and White Wines to compliment the menu, entertainment and the auction.<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">The fun starts with the auction, and this has proven very popular in the past when teams of local chefs from Rydges Esplanade, Thala Lodge, Sea Temple PD, Olivers, Chriso and other noted chefs of the region are auctioned off to create a dinner event in your home or at a venue. <span style="mso-spacerun: yes"></span>So if you have a special anniversary, birthday or corporate event coming up, these chefs will ‘just do it’.<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Other fabulous prizes have poured in from restaurants, hotels, tourist operators and include 3 nights’ accommodation in a swim out penthouse at Sea Temple Port Douglas with spas and golf thrown into the package valued at $3500.<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">At $110.00 per person this is great value.<span style="mso-spacerun: yes"> </span>Bookings for the gala dinner on Saturday 19<sup>th</sup> February can be made through A-List Events on 4031 6200.<span style="mso-spacerun: yes"> </span>All proceeds will go to the Premiers Flood Appeal.<o:p></o:p></span></p>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-87180214760806753992011-04-26T17:28:00.000+10:002011-04-26T17:29:31.271+10:00Feast of the Senses<p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Published: 5th February 2011<br /></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">In 2006 at the time of the Feast of the Senses, a group of the agri-food industry got together at a forum in South Johnstone to ignite the industry into working together to put this region on the map as the food bowl of Australia.<span style="mso-spacerun: yes"> </span>It was a very enthusiastic gathering and a clear direction was established for the future.<span style="mso-spacerun: yes"> </span>The next day Cyclone Larry lashed across Innisfail.<span style="mso-spacerun: yes"> </span>The farms in ruin, communication cut and farming families walked off their properties; our plans, people and enthusiasm had gone to mud.<span style="mso-spacerun: yes"> </span><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">At the 2010 Feast of the Senses there was an air of excitement that finally after four years; crops were starting to reproduce to the capacity of pre-cyclone times.<span style="mso-spacerun: yes"> </span>With a heightened motivation within the industry and a new awareness of local and regional foods, an application for government grant was successful to develop and position the agri-food industry into an emerging food tourism region.<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">A regional food branding was implemented last year and this last week was to be the start of the development of a local food network with forums and workshops planned for the Tablelands and Cassowary Coast.<span style="mso-spacerun: yes"> </span>There have been talks with major grower groups who are ready to fully embrace a branding accreditation and strategies that would ensure sustainability of the brand and the network.<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Now that Cyclone Yasi has wreaked havoc on our sugar, banana crops, vegetables and exotic fruit crops, does this mean we are back to square one again? what will the future be for our food industry?<span style="mso-spacerun: yes"> </span>Well we aren’t giving up!<span style="mso-spacerun: yes"> </span>The developmental work will be rescheduled and hopefully from the ashes will rise an even stronger regional food industry. </span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"><o:p></o:p></span></p>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-23144018311633452592011-04-26T17:25:00.000+10:002011-04-26T17:26:43.242+10:00Personal History of Food<p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;">Published: 29th January 2011</span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;">Have you ever thought about the foods that made an impression in your life?<span style="mso-spacerun: yes"> </span>The food that brings back memories of a celebration, a holiday or a warm fuzzy family feeling?<span style="mso-spacerun: yes"> </span>I found an article about this once and thought it interesting to reflect on the foods that have been significant in my life’s journey – thus far.<span style="mso-spacerun: yes"> </span>So I made a list of the ten most momentous meals I have experienced and found quite a history story unfold.<span style="mso-spacerun: yes"> </span>I won’t go into the whole list but here’s a few of my food eureka moments. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;">Many years ago a Gianni, a young Italian man who worked for my father came to our house for dinner – that is, he cooked it!<span style="mso-spacerun: yes"> </span>It was my first taste of Spaghetti Bolognaise and it was ‘Bellisimo’!<span style="mso-spacerun: yes"> </span>Italians and Australian didn’t really integrate in these days but fortunately he taught the whole family how to cook and opened our eyes to Italian produce shops in the Italian quarter where we were able to buy our ingredients or dine in <i style="mso-bidi-font-style: normal">their</i> restaurants.<span style="mso-spacerun: yes"> </span><o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;">As a teenager I used to surf and on a cold winters day at the beach you couldn’t get better than a chip butty – Crusty bread, cold butter and hot salty chips.<span style="mso-spacerun: yes"> </span>One year at the Yallingup Surf Championship , Zac (a white Russian) would take off in the morning before anyone else rose from their sleepy state, and go out fishing.<span style="mso-spacerun: yes"> </span>By the time we staggered out of our tents, Zac had the King George whiting sizzling away in the pan over the fire.<span style="mso-spacerun: yes"> </span>Clean fish filleted and cooked only minutes after it was caught; Oh so memorable.<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;">I travelled to Lombok in the early ‘80’s to areas where westerners didn’t really go.<span style="mso-spacerun: yes"> </span>As we arrived in the morning at our lodgings situated in the mountains on a picturesque clove and spice farm, the owners slaughtered a chicken for our evening meal.<span style="mso-spacerun: yes"> </span>Pluck and hung for most of the day it was then infused with the most memorable flavours fresh from their spice farm.<span style="mso-spacerun: yes"> </span>I have eaten in many very 5 star fine dining rooms but this still remains the pinnacle of my food memories.<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 10pt" class="MsoNormal"><span style="font-family:Calibri;">Living in Melbourne, you really eat well and that I did.<span style="mso-spacerun: yes"> </span>There was one restaurant that I still talk about today, that expanded my thoughts about presentation of food.<span style="mso-spacerun: yes"> </span>It was especially the way that the oysters were served under their claypot caps.<span style="mso-spacerun: yes"> </span>That restaurant was called the ‘Isthmus of Kra’ and it was the creation of a man called Jimmy Shu.<span style="mso-spacerun: yes"> </span>Fortunately here in Cairns some 25 years later, Jimmy’s oysters are still served at his Hanuman restaurants and I recommend them to everyone.<o:p></o:p></span></p><span style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Calibri', 'sans-serif'; FONT-SIZE: 11pt; mso-ansi-language: EN-AU; mso-fareast-font-family: Calibri; mso-bidi-language: AR-SA; mso-ascii-theme-font: minor-latin; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-fareast-language: EN-US">Writing the 10 most memorable foods in my life and the stories with them was a fun exercise, so much so that I decided to list other interests; music, fashion and people I have met.<span style="mso-spacerun: yes"> </span>Try it yourself.</span>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-78108063173623775852011-04-26T17:24:00.000+10:002011-04-26T17:25:36.349+10:00Flood of Generosity<p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Published: 22nd January 2011<br /><br />In the flood ravaged regions of southern Queensland it has been humbling to see the turnout of people willing to help their fellow citizens.<span style="mso-spacerun: yes"> </span>Here in the north local food identity Sim Hayward has stirred up a group of people to organise a fund-raising gala dinner event on the 19<sup>th</sup> February in aid of the flood victims.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">High profile local chefs including Phil Mitchell, Nick Holloway, Grant Jones, and James Saunders have donated their professional time and expertise to create a fabulous four course menu of local produce.<span style="mso-spacerun: yes"> </span>Fresh seafood donated by Independent Seafood Producers, Succulent Pork compliments of Morganbury Meats, local vegetables and fruit through Simon George & Son, and other products from <span style="mso-spacerun: yes"></span>Bidvest, Mungalli Creek Dairy, Rainforest Bounty and a number of other food producers; all unequivocally responding with a ‘yes, glad to help’ <span style="mso-spacerun: yes"></span><o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">TAFE has offered the venue as well as their hospitality staff with assistance from Skills 360. <span style="mso-spacerun: yes"></span>Arthur Basha of Barnacle Bills has jumped in to the Maitre‘d’s position and chefs and waiters are coming ‘out of the woodwork’ to help.<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">At $110.00 per person this is great value with beverage and entertainment included.<span style="mso-spacerun: yes"> </span>An auction with some fabulous prizes donated from the business community will make this an exceptionally worthy evening. <span style="mso-spacerun: yes"></span>Bookings can be made through A-List Events on 4031 6200.<span style="mso-spacerun: yes"> </span>All proceeds will go to the Premiers Flood Appeal.<o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Clare Richards, author of Tropical Cuisine contemplated what she could do to support those affected by the floods and decided she has one thing to give – her book.<span style="mso-spacerun: yes"> </span>So she has decided to run a silent auction of 10 of her books to raise money.<span style="mso-spacerun: yes"> </span><o:p></o:p></span></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p><span style="font-family:Calibri;"></span></o:p></p><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Here is how it works: bids start at $59.95 and are made on the Silent Auction page of her website, with the highest current bid posted twice daily at 9am and 9pm.<span style="mso-spacerun: yes"> </span>The auction (presently underway) closes at 9pm (AEST) on Tuesday 25<sup>th</sup> January 2011. <span style="mso-spacerun: yes"></span>All funds will go directly to the Queensland Flood Relief Appeal.<span style="mso-spacerun: yes"> </span>For more details go to </span><a href="http://www.tropicalcuisine.com.au/"><span style="font-family:Calibri;color:#0000ff;">www.tropicalcuisine.com.au</span></a><o:p></o:p></p>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-91368318423632879762011-04-26T17:20:00.002+10:002011-04-26T17:24:29.587+10:00Easy being Green<span style="font-family:Calibri;">Published: 15th January 2011 </span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVISerlPImbVBgLpLspRpGwP_Bw8l6_ch7H3HTYcxjhb3zKwenuArk5hJt6gpBP5Wdz05VdqmtZlZ3Eqfn_H3EUlQ9EuWTbH373J4no_a1F6ni92Hqs3h0PXlVdM_iI7NcY0E3lE8qMw/s1600/025a.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5599789171459407074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVISerlPImbVBgLpLspRpGwP_Bw8l6_ch7H3HTYcxjhb3zKwenuArk5hJt6gpBP5Wdz05VdqmtZlZ3Eqfn_H3EUlQ9EuWTbH373J4no_a1F6ni92Hqs3h0PXlVdM_iI7NcY0E3lE8qMw/s400/025a.jpg" /></a><br /><br /><div><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"><br />A walk through Rusty’s Market and what caught my eye this week was the amount of fresh greens available.<span style="mso-spacerun: yes"> </span>Not your common lettuce, beans and broccoli varieties – but the leafy Asian greens that are on offer.<span style="mso-spacerun: yes"> </span>This time of year when the ground is too soggy to grow anything, Asian greens thrive - and are cheap too. </span><br /></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">So is there a barrier to buying these unusual green vegetables that are so rich in nutrients of vitamins A & C, minerals, iron, calcium and other trace elements?<span style="mso-spacerun: yes"> </span>Let me guess – ‘how do I prepare and cook them’?<span style="mso-spacerun: yes"> </span>Answer: Simply.<span style="mso-spacerun: yes"> </span>With any delicate leaves; the simpler the better, for taste and retaining nutrition.<span style="mso-spacerun: yes"> </span><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Many can be simply eaten raw as in salads; either whole leaf, torn or shredded.<span style="mso-spacerun: yes"> </span>Most of them you will find are best when added at the last minute to any stir-fry, curry, stew or soup.<span style="mso-spacerun: yes"> </span>Garlic, chilli, and ginger are great partners as are prawn paste (sambal belacan) soy, fish and oyster sauces.<br /><o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Some of these greens are almost perennial at the markets such as <b style="mso-bidi-font-weight: normal">Kang Kung</b>; a leafy vegetable with hollow stems that's often called ‘swamp cabbage’ or ‘water spinach’. But what’s this - <b style="mso-bidi-font-weight: normal">Sweet potato greens</b>? I remember my mother growing a sweet potato in our kitchen where its spreading vines engulfing the room like something out of ‘Little Shop of Horrors’.<span style="mso-spacerun: yes"> </span>Never thought to eat the vine!<span style="mso-spacerun: yes"> </span>But similar to Kang Kung these leaves are simple additions to any Asian cooking.<o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">I also found purple stem<b style="mso-bidi-font-weight: normal"> Ceylon Spinach </b>which similar to the English variety can be shredded and added to coleslaw, great with egg and cheese dishes; quiche, filo pastry as well as stir-fry.<span style="mso-spacerun: yes"> </span>Sitting next to the spinach was bunches of <b style="mso-bidi-font-weight: normal">Choko leaves;</b> a commonly consumed vegetable of the Asian regions. It is said that the leaves and tendrils have a medicinal qualities when cooked or dried and made into a tea.<span style="mso-spacerun: yes"> </span>I even found young <b style="mso-bidi-font-weight: normal">Passionfruit Leaves</b> – in the Caribbean and the Maldives they eat the leaves raw as a salad, or boiled. <span style="mso-spacerun: yes"></span>Lastly I spied the hairy <b style="mso-bidi-font-weight: normal">Pumpkin Leaves</b> with their curled tendrils – didn’t think they would be much to eat, however I found that they have a flavour elements similar to green beans and broccoli.<span style="mso-spacerun: yes"> </span>These vines are used in Asian and African cuisines. <o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">We become so entrenched in our eating paradigm that we often throw away the tasty highly nutritional leaves of a sometimes less tasty and less nutritional vegetable.<span style="mso-spacerun: yes"> </span></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><o:p></o:p></p></div>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-62318947524199999422011-04-26T17:10:00.002+10:002011-04-26T17:13:01.335+10:00The Shelves are bare, but don't despair<p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Published: 8th January, 2011<br /></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">Whilst our thoughts go out to those in the flood zone of southern Queensland, we are lucky to have in this region, our own dairy industry, meat and seafood industry and a diverse fruit and vegetable industry that can support our community. Yet it’s when the flooded roads are cut off and the supermarket shelves run bare, that we realise how much food is transported to the region. It is times like these that add to the growing trend (mentioned last week) for consumers seeking local produce.</span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">So how do you access local foods when you have a family to feed?<span style="mso-spacerun: yes"> </span>Looking around Rusty’s it is easy to see who really sells local food and who doesn’t?<span style="mso-spacerun: yes"> </span>But I must say that Rusty’s stallholders have recently accentuated ‘local’ fruit and veg. and they offer a lot more local processed foods such as milk and yoghurts, cheese and seafood, breads and dips.<span style="mso-spacerun: yes"> </span>Perhaps a return to the friendly little butcher and seafood shop where they get to know your name and what your buying habits are, or to the local fruit and veg stall in a shopping centre or on the roadside.<span style="mso-spacerun: yes"> </span>A trip to the Tablelands or Cassowary Coast can make a fun day out as well as buying up on some well-priced vittles. Most IGA stores tend to stock local foods and are stepping up to the demand.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">How are restaurants coping? ‘Due to floods, this menu item is not available’!<span style="mso-spacerun: yes"> </span>Well last year there was a strong swing with chefs to source local foods which has paid off for those who did.<span style="mso-spacerun: yes"> </span>Having foods from other regions on a menu can be disastrous in times such as these and the longer a chef has been in our region the more knowledgeable they are to understand the importance of using local seasonal foods. <o:p></o:p></span></p><br /><br /><p style="TEXT-ALIGN: justify; LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;">It’s clear that we do have produce here; it can be a new and interesting experience to source it.<o:p></o:p></span></p>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-87684599224629379352011-04-26T17:04:00.003+10:002011-04-26T17:10:28.546+10:00Food Trends for 2011<p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;">Published 1st January 2011</span><br /><br /></p><br /><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;">Trend predictions in other countries or even other parts of Australia don’t necessary relate to the local scene but can be a good indication of what might eventuate. </span><br /></p><br /><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;">For a number of years, world food trends have emphasised ‘local produce’ and Australians are now showing a greater interest in supporting their local producers of fruit, vegetables, dairy, meat and seafood.<span style="mso-spacerun: yes"> </span>These consumers understand seasonality and don’t want year round availability such as the apples that are held in storage for up to nine months and gased to ripen.<span style="mso-spacerun: yes"> </span>They are happy to welcome fresh and more nutritious varieties as one season closes another one opens.<span style="mso-spacerun: yes"> </span>And with seasonality the old methods of bottling and preserving is making it to some trend lists for 2011.<span style="mso-spacerun: yes"> </span>There is a certain satisfaction in buying local produce in bulk at an affordable price, having fun preserving it and enjoying the foods beyond the season.<span style="mso-spacerun: yes"> </span></span><br /><br /></p><br /><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;">Smaller portions have become a serious trend in Australia.<span style="mso-spacerun: yes"> </span>A report showed that of people who make an effort to eat smaller portions has increased by 46% in 2010 compared with 29% in 2009.<span style="mso-spacerun: yes"> </span>With smaller portions, the trend is veering away from strict diets to that of a wider range of foods.<span style="mso-spacerun: yes"> </span>Eating a little of this and a little of that can offer a more balanced nutrient intake and can even allow for a little indulgence of ‘forbidden’ foods.<span style="mso-spacerun: yes"> </span>The rising popularity of tapas bars, mezza and assaggini menus makes this style of grazing a winner in our economy with smaller price tags and a wide variety of exciting flavours. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><br /><br /><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;">Due to MasterChef style television programs, our young people are very switched on about food and want more transparency about where (local, Australian) and how (free range, organic) their food is produced.<span style="mso-spacerun: yes"> </span>So there is a trend in demand for more transparency and truth in labelling of ingredients and nutritional data.<span style="mso-spacerun: yes"> </span></span><br /></p><br /><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;">Apps are a growing trend and for those with an appetite for food, there’s a whole new world of phone applications to be downloaded onto your smart phone device.<span style="mso-spacerun: yes"> </span>You can follow a food trail on a GPS, get a recipe from your favourite chef, find the best restaurant or specialty shop, count your calories, all with the touch of your fingertips wherever you are in the world.<span style="mso-spacerun: yes"> </span>Watch out for our region’s comprehensive GPS/APPS <span style="mso-spacerun: yes"></span>download in mid 2011.</span><br /></p><br /><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;">For restaurants, I noticed that someone predicted ‘dirt’ instead of sauces.<span style="mso-spacerun: yes"> </span>Yes dirt, made from crumbled, powdered and dried ingredients to flavour dishes, as done by chefs Heston Blumenthal of The Fat Duck and René Redzepi at Copenhagen’s Noma restaurant. We will wait and see if this takes off in our region of the world.<span style="mso-spacerun: yes"> </span>The trend of ‘Hyper Local’ is about restaurants with their own gardens outside, inside or even on the roof.<span style="mso-spacerun: yes"> </span>It’s also about chefs getting back to their own butchering or even having their own farms.<span style="mso-spacerun: yes"> </span>Matt Moran has Moran’s Lamb Farm.<o:p></o:p></span></p><br /><br /><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;">There are many other trends that have been listed for 2011 but there is still a strong following for healthy, nutritional, organic, gluten-free, clean and green, sustainable, carbon & mile reduction. But in the end, <span style="mso-spacerun: yes"></span>rustic and simplicity has got my vote.</span></p><br /><br /><br /><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;"></span></p><br /><br /><br /><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;"><o:p></o:p></span></p>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-9383209726740086912010-12-31T01:17:00.002+10:002010-12-31T01:25:55.566+10:00National Left Over Day<p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p><span style="font-family:Calibri;font-size:100%;"><span style="font-size:78%;">Published Sunday 26th December 2010</span></span></o:p></p><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><o:p></o:p> </p><p style="MARGIN: 0cm 0cm 10pt" class="MsoNormal"><o:p><span style="font-family:Calibri;font-size:100%;"></span></o:p></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;"><span style="font-size:85%;">Boxing Day; National Left Over Day. When the tumult and the shopping dies the day after Christmas we are all left with a fridge overflowing with turkey, ham bones, cranberry sauces and puddings, and all those special sweets that laden the table for the festive season.<span style="mso-spacerun: yes"> </span><o:p></o:p></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;"><span style="font-size:85%;"><span style="mso-spacerun: yes"><br /></span><o:p></o:p></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;"><span style="font-size:85%;">So just how many ham and turkey sandwiches can you eat in this week? <span style="mso-spacerun: yes"></span>It’s worth noting that turkey should be eaten within two or three days, ham will last four or five days and roast beef or pork should also be used within three to four days. Freezing is the best way to keep them safe and delicious.<o:p></o:p></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><o:p><span style="font-family:Calibri;font-size:85%;"><br /></span></o:p></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;"><span style="font-size:85%;">The best tip is to portion the meats into sizes chunks that will last you 3 days and wrap separately in plastic and then place in plastic freezer bag.<span style="mso-spacerun: yes"> </span>Now you can have that ham or turkey sandwich when you want it.<span style="mso-spacerun: yes"> </span>Freeze the meats as <span style="mso-ansi-language: EN-IN" lang="EN-IN">soon as possible to maintain the best quality </span>for up to four months in the freezer. <o:p></o:p></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><o:p><span style="font-family:Calibri;font-size:85%;"><br /></span></o:p></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;"><span style="font-size:85%;">Leftover ham and turkey make great salads and soups and a good addition to quiche, pasta, pies, pizza and casseroles, whilst cooked beef and pork work well with Asian salads, stir fries and curries.<span style="mso-spacerun: yes"> </span>Don’t leave the cranberry sauce in the fridge until next year; it can be used in several sweets dishes.<o:p></o:p></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><o:p><span style="font-family:Calibri;font-size:85%;"></span></o:p></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><o:p><span style="font-family:Calibri;font-size:85%;"></span></o:p></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;"><span style="font-size:85%;">Mix crumbled Christmas pudding into ricotta cream with a bit of butter and sugar and wrap in filo or puff pastry to bake for a strudel.<span style="mso-spacerun: yes"> </span>Or mix the pudding with some cream into vanilla ice-cream and refreeze for an ice-cream variation.<span style="mso-spacerun: yes"> </span>You can also add brandy to both of these ingredients for more flavour.<o:p></o:p></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><o:p><span style="font-family:Calibri;font-size:85%;"></span></o:p></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><o:p><span style="font-family:Calibri;font-size:85%;"></span></o:p></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;"><span style="font-size:85%;">So enjoy the festive season and keep your food safe and without waste.<o:p></o:p></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><o:p><span style="font-family:Calibri;font-size:85%;"></span></o:p></p>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-78527533459735153832010-12-31T01:15:00.001+10:002010-12-31T01:17:20.660+10:00Christmas Gifts<p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="EN-US"><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p><span style="font-family:Calibri;font-size:85%;"><span style="font-size:78%;">Published Saturday 18 December 2010<br /></span><br /> </span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-size:85%;"><span style="font-family:Calibri;">I finally got my hands on the finished cookbook ‘Tropical Cuisine – Cooking in Clare’s Kitchen’ when it was launched recently, and what an achievement it is.<span style="mso-spacerun: yes"> </span>Clare Richards has done an amazing job of compiling 250 luscious recipes using the most common and the most obscure foods of this region in a 300 page cookbook with stunning images and a great reference A-Z of tropical product. This is a cookbook that every discerning chef in Queensland …and Australia should have on their reference shelf. <span style="mso-spacerun: yes"> </span>What a great gift for Christmas.<o:p></o:p></span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-size:85%;"><span style="font-family:Calibri;"><span style="mso-spacerun: yes"> </span></span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-size:85%;"><span style="font-family:Calibri;"><span style="mso-spacerun: yes"></span><o:p></o:p></span></span></span> </p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-size:85%;"><span style="font-family:Calibri;">On the subject of Christmas, you can’t go wrong with a gift of food and wine.<span style="mso-spacerun: yes"> </span>It’s something that appeals to everyone and perfect for that person who has everything.<span style="mso-spacerun: yes"> </span>To indulge in the decadence of beautiful chocolates, premium sweets, rich fruitcake, sauces and other luxurious foods that you may not normally buy yourself, is a delight when received as a present. <span style="mso-spacerun: yes"> </span>Giving a hamper of foods that are specifically from this region adds to the experience.<span style="mso-spacerun: yes"> </span><o:p></o:p></span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:85%;"> </span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:85%;"></span></o:p></span> </p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-size:85%;"><span style="font-family:Calibri;">I recently attended the Club Relish evening at The Edge Food Store, where a wonderful range of beautifully packaged Christmas foods were on show. There is a great selection of local and Australian food gift ideas in all price ranges to choose from and you can buy a ready-made hamper or select your own items and they will gift wrap it. <span style="mso-spacerun: yes"> </span><o:p></o:p></span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:85%;"> </span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:85%;"></span></o:p></span> </p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-size:85%;"><span style="font-family:Calibri;">Mangoes and other tropical fruits are well known to us but to family and friends in southern states, receiving a box at Christmas time has a real Wow Factor. (But check for quarantine regulations first).<o:p></o:p></span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:85%;"> </span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:85%;"></span></o:p></span> </p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-size:85%;"><span style="font-family:Calibri;">Whether you consider a book, a box of mangoes, a beautifully wrapped hamper or a number of food items and make up your own gift or stuff into a stocking, you can be sure you will please the lucky person who receives it.<o:p></o:p></span></span></span></p><p style="MARGIN: 0cm 0cm 6pt" class="MsoNormal" align="justify"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:85%;"> </span></o:p></span></p>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-2534766253727614812010-12-31T01:10:00.003+10:002010-12-31T01:15:13.968+10:00Soils ain’t Soils<p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="EN-US"><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p><span style="font-family:Calibri;font-size:85%;"><span style="font-size:78%;">Published Saturday 11th December 2010</span></span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="EN-US" style="font-family:Calibri;font-size:78%;"><o:p></o:p></span> </p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="EN-US" style="font-family:Calibri;font-size:78%;"><o:p></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:85%;"></span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:85%;"></span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;font-size:85%;">Last week over 140 local people turned out on a Sunday evening to listen to a public talk by Joel Salatin of PolyFace Farms in Virginia, USA.<span style="mso-spacerun: yes"> </span>His introduction was by the hilarious, very passionate, and hirsute Costa of Costa's Gardening Odyssey who always enjoys coming to this region to learn more about gardening and regenerative agriculture.<br /><br /></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;font-size:85%;"></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;font-size:85%;"><o:p></o:p></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:85%;"></span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:85%;"></span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;font-size:85%;">Joel’s Poly Face Farm is a small property with an array of animals and food crops that symbiotically produce a richness of food products in a diversified system that is profitable.<span style="mso-spacerun: yes"> </span>He calls himself a ‘beyond’ organic farmer as he is not ‘certified’ organic but uses a holistic farming methodology that enriches the soil with compost, natural manure and earthworms and without chemicals or pesticides.<span style="mso-spacerun: yes"> </span>Using portable electric fences the animals are moved around the property is succession in what Joel calls a ‘salad bar’ of rich pasture that offers landscape healing and greater nutritional food.<br /><br /></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;font-size:85%;"></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;font-size:85%;"></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;font-size:85%;"><o:p></o:p></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:85%;"></span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:85%;">Joel works on the transparency theory; he doesn’t have to have a certificate to tell people about his farming methods, you can visit anytime to see what and how he does it.<span style="mso-spacerun: yes"> </span>He sells produce to only people within a radius of his community and doesn’t need the ‘big guys’.<span style="mso-spacerun: yes"> </span>His product sells through ‘word of mouth’ and he doesn’t have a marketing plan or an advertising budget for his product…and if sales are down, he can’t blame his budget, he looks within!<span style="mso-spacerun: yes"><br /><br /></span></span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;font-size:85%;"></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;font-size:85%;"></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:85%;"><span style="mso-spacerun: yes"></span><o:p></o:p></span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:85%;"></span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;font-size:85%;">He talked about how the price of food has escalated due to the many regulations and control and was amused at the governments concern for safety in not allowing a more nutritional raw milk, yet its okay to feed your kids on multinational brand burgers, sweet chocolate breakfast cereals and fizzy drinks.<br /><br /></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;font-size:85%;"></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;font-size:85%;"></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;font-size:85%;"><o:p></o:p></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:85%;"></span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;font-size:85%;">Joel is a world-leading example of how a small family farm can become an extremely diverse and profitable Local Food producer, and how the benefits of Local Food Systems can create resilience, stability and abundance for both local farmers and the wider community.<br /><br /></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;font-size:85%;"></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;font-size:85%;"></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;font-size:85%;"><o:p></o:p></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:85%;"></span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;font-size:85%;">Joel’s parting words were ‘The food we eat is as good as the soil it is grown in or the pasture it is fed on and as good as the farmer who is the custodian of the land’.<span style="mso-spacerun: yes"> </span>Eat well!</span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:100%;"></span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:100%;"><o:p></o:p></span></span></span> </p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:100%;"><o:p></o:p></span></span></span> </p>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-73622317888586952552010-12-31T01:06:00.003+10:002010-12-31T01:10:04.115+10:00Save our Honey<span lang="EN-US"><span style="font-family:Calibri;font-size:78%;">Published Saturday 4th December, 2010</span></span><br /><br /><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="EN-US"><span style="font-family:Calibri;font-size:85%;"></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="EN-US"><span style="font-family:Calibri;font-size:85%;"></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="EN-US"><span style="font-size:85%;"><span style="font-family:Calibri;"></span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="EN-US"><span style="font-size:85%;"><span style="font-family:Calibri;"></span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:100%;">Since ‘on the go’ breakfast products have bypassed the breakfast table, the art of smearing honey across a slice of crunchy toast or swirling it on your cereal has shown a bit of a slump. <span style="mso-spacerun: yes"></span>Honey is now also competing with other new highly marketed sugary spreads available. <span style="mso-spacerun: yes"></span>Yet there are great health benefits in bringing honey back to the breakfast table, such as its low Glycaemic Index or GI. (The lower a food’s GI rating, the slower you absorb and digest it, which means a more gradual and healthier infusion of sugars into their bloodstream and helps keep ‘hunger pains’ away for longer).</span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;font-size:100%;"></span> </p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;font-size:100%;"></span> </p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:100%;"><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:100%;"></span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:100%;">New Zealand’s Manuka (the NZ name for tea tree) honey is famous for its anti-bacterial power and Tetsuya raves about the Leatherwood honey from Tasmania and South Western Australia where many of the trees don’t blossom till more than 70 years old.</span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;font-size:100%;"></span> </p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;font-size:100%;"></span> </p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:100%;"><o:p></o:p></span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:100%;"></span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:100%;">Here in Tropical North Queensland there are a number of apiarist manufacturing honey with very distinct tropical flavours.<span style="mso-spacerun: yes"> </span>If bees have access to where a particular blossom predominates, they produce honey with a flavour and colour typical of that plant.<span style="mso-spacerun: yes"> </span>Our tropical honey tends to be dark amber in colour with wonderful flavours of red mahogany, Molloy box, grey box, rainforest, macadamia, mango, guava and a number of other exotic blossoms that are unique to this region.<span style="mso-spacerun: yes"> </span></span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;font-size:100%;"></span> </p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;font-size:100%;"></span> </p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:100%;"><o:p></o:p></span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:100%;"></span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:100%;">Where larger honey manufacturers blend honey from many apiarists, local honey is often pure honey from one hive. <span style="mso-spacerun: yes"></span>The honey is also most likely to have had less process treatment of preservatives or heat searing so the nutrition and flavour is in its purest form.</span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;font-size:100%;"></span> </p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;font-size:100%;"></span> </p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:100%;"><o:p></o:p></span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:100%;"></span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:100%;">However we have one threat to our honey industry that first appeared inside a mast of a yacht here in Cairns in 2007 and that is the Asian honeybee.<span style="mso-spacerun: yes"> </span>These aggressive little bees compete with our European honeybees for local flora. They rob honey from hives, which may cause hives to die, but most importantly Asian honeybees are a natural host for mites and other unwanted bee pests and diseases, a major threat to Australia's honeybee industry. </span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;font-size:100%;"></span> </p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;font-size:100%;"></span> </p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:100%;"><o:p></o:p></span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:100%;"></span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;"><span style="font-size:100%;"><span lang="EN-US">The Asian honeybee has been found nesting in tree hollows, under the eaves of houses, in the recess under the floor of houses, in letterboxes, in a cable reel, and in various other urban locations. It is smaller than European honeybee at approx. 10 mm long, flies fast and erratically, is less hairy than the European honeybee and has distinct yellow and black stripes on the abdomen.<span style="mso-spacerun: yes"> </span>So look out for this little blighter and c</span><span style="mso-ansi-language: EN-AU">all </span><span lang="EN-US">Biosecurity Queensland on </span><span style="mso-ansi-language: EN-AU">13 25 23 to help save our local honey.</span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;"><span style="font-size:100%;"><span style="mso-ansi-language: EN-AU"></span></span></span> </p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="font-family:Calibri;"><span style="font-size:100%;"><span style="mso-ansi-language: EN-AU"><o:p></o:p></span></span></span> </p>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0tag:blogger.com,1999:blog-5318015646279833651.post-43083230993692572392010-12-31T00:57:00.005+10:002010-12-31T01:04:34.521+10:00A Future for our Agri-Food Industry<p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span lang="EN-US" style="font-size:10;"><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p><span style="font-family:Calibri;"></span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="LINE-HEIGHT: 150%" lang="EN-US"><span style="font-family:Calibri;font-size:78%;">Published 27th November 2010</span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"></span> </p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"></span> </p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="font-family:Calibri;"></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal"><span style="LINE-HEIGHT: 150%;font-size:11;" lang="EN-US" ><span style="font-family:Calibri;font-size:85%;"></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="LINE-HEIGHT: 150%" lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:100%;">Imaging in 10 years time where our agri-food industry will be?<span style="mso-spacerun: yes"> </span>With our rich soils, plenty of sun and an abundance of rainfall, will it be the nation’s food bowl?<span style="mso-spacerun: yes"> </span>Will we have a food manufacturing industry to support the diverse range of food products available? <span style="mso-spacerun: yes"></span><span style="mso-spacerun: yes"></span>Will our regional food brand Taste Paradise be as renowned as Food Barossa?<span style="mso-spacerun: yes"> </span>…and will our region be internationally recognised as a food tourism destination similar to Provence, Tuscany or San Sebastian?<span style="mso-spacerun: yes"> </span>It is said that nothing significant happens that isn’t planned!</span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="LINE-HEIGHT: 150%" lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:100%;"><br /></p><o:p></o:p></span></span></span><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="LINE-HEIGHT: 150%" lang="EN-US"><o:p><span style="font-family:Calibri;font-size:100%;"></span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="LINE-HEIGHT: 150%" lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:100%;">Last week I attended an Agri-food tourism field day and Food Industry forum held in the Cassowary and Tablelands areas.<span style="mso-spacerun: yes"> </span>These four well attended workshops proved that farmers are interested in the future of the industry.</span><span style="mso-spacerun: yes;font-size:100%;" > </span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="LINE-HEIGHT: 150%" lang="EN-US"><span style="font-family:Calibri;"><span style="mso-spacerun: yes;font-size:100%;" ><br /></p></span><o:p></o:p></span></span><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="LINE-HEIGHT: 150%" lang="EN-US"><o:p><span style="font-family:Calibri;font-size:100%;"></span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="LINE-HEIGHT: 150%" lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:100%;">The field day looked at opportunities to diversify their farming product in a number of ways that included linkages into tourism.<span style="mso-spacerun: yes"> </span>Whether it’s selling food at local farmers markets, processing their product, finding a supply chain to local retail & food services, or opening their property for visitation, these farmers were positively encouraged to take the next step; a series of workshops of mentoring their way through a maze of related business development skills.</span><span style="mso-spacerun: yes;font-size:100%;" > </span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="LINE-HEIGHT: 150%" lang="EN-US"><span style="font-family:Calibri;"><span style="mso-spacerun: yes;font-size:100%;" ><br /></p></span><o:p></o:p></span></span><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="LINE-HEIGHT: 150%" lang="EN-US"><o:p><span style="font-family:Calibri;font-size:100%;"></span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="LINE-HEIGHT: 150%" lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:100%;">The forums were about bringing the industry together; development of a local food supply chain that brings regional produce into the <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:city st="on"><st1:place st="on">Cairns</st1:place></st1:city> area, to retailers and restaurants, and developing an accreditation framework that links to the new regional food brand; Taste Paradise.<span style="mso-spacerun: yes"> </span>The sessions lead by Rose Wright from the Southern Cross University provided a great discussion.<span style="mso-spacerun: yes"> </span>This lady knows her stuff when working along the supply chain from farmers to the consumer but she also works on a political level of compliance support and regulatory reform to address the impediments placed on agribusiness entrepreneurs.<span style="mso-spacerun: yes"> </span><span style="mso-spacerun: yes"></span>At the end of the forum it was exciting to see a very positive response from farmers, and it goes without saying the more who embrace this framework, the better chance of success.</span><span style="mso-spacerun: yes;font-size:100%;" > </span></span></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="LINE-HEIGHT: 150%" lang="EN-US"><span style="font-family:Calibri;"><span style="mso-spacerun: yes;font-size:100%;" ><br /></p></span><o:p></o:p></span></span><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="LINE-HEIGHT: 150%" lang="EN-US"><o:p><span style="font-family:Calibri;font-size:100%;"></span></o:p></span></p><p style="LINE-HEIGHT: 150%; MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span style="LINE-HEIGHT: 150%" lang="EN-US"><span style="font-family:Calibri;"><span style="font-size:100%;">Rose is finalising a Regional Food Strategy 2010-2020 in consultation with industry and will facilitate the elements in the region over the next six months. <o:p></o:p></span></span></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US" style="font-size:10;"><o:p><span style="font-family:Calibri;font-size:85%;"></span></o:p></span></p><p style="MARGIN: 0cm 0cm 0pt" class="MsoNormal" align="justify"><span lang="EN-US"><o:p><span style="font-family:Calibri;font-size:85%;"></span></o:p></span></p>Nola Craighttp://www.blogger.com/profile/15662559915147668786noreply@blogger.com0