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Food-e-News, June 2009

  1. Outstanding Farmer’s Market
  2. Premier’s Food Awards magic
  3. Taste of South Australia
  4. Taking local seafood to the world
  5. Helping grow Ferguson Australia
  6. Local Italian food safari
  7. Citrus research keeps export doors
  8. It’s all about olives
  9. Seafood snips red tape
  10. What is our largest export market eating?

Outstanding Farmer’s Market

Willunga Farmers Market was set up in 2002 to provide a venue for small producers to sell their finest and freshest food that the region has to offer, direct to their customers. Recently, at a gala celebration in Sydney, the Willunga Farmers Market was presented with the Vogue Australia Entertaining + Travel Produce Awards for Outstanding Farmers' Market 2009. The Awards are not just a celebration of Australia's fantastic produce; they acknowledge the people who are committed to quality and consistency in what they grow and make, and those who promote small producers through restaurants, providores and markets. Meet the grower and taste the region at the Willunga Farmers Market every Saturday from 8 am - 12:30 pm.

Want more information?

Graham Boyd
p: +61 08 8556 4297
m: 0447 219 901
w: www.willungafarmersmarket.com

Premier’s Food Awards magic

Take time out to apply for The Twelfth Annual South Australian Premier’s Food Awards - it could be your magical year. Applications for the Premier’s Food Awards are open until Friday 31 July 2009 and it’s easier than ever to apply, with new line applications and a range of Award categories. All South Australian food and beverage businesses (with the exception of finished beer and wine products) are eligible and encouraged to enter. Businesses that provide goods and services that contribute directly to the growth of the State’s food industry may also apply for the KPMG Young Leader Award and the Rural Solutions SA Services to Industry Award. Award categories are: KPMG Young Leader Award, Food & Beverage Development Fund Workforce Development Award, Peats Soil and Garden Supplies Sustainability Award, NAB Agribusiness Export Award, SARDI Innovation Award, Department of Trade and Economic Development New Product Award, Rural Solutions SA Services to Industry Award, Rabobank Value Adding Award and Food Adelaide Value Chain Award.

Want to know more?

Sue Rogers
South Australian Food Centre
p +61 8 8226 0468
e rogers.suem@saugov.sa.gov.au
w www.safoodawards.com.au

Taste of South Australia

Few places in the world are home to the best nature can produce, be it from the soil or the sea. South Australia is one of those rare places. The state is a culinary secret waiting to be truly unearthed. Experience this secret through the Taste of South Australia 2009 publication which is offered as an annual entrée to a range of products and innovators redefining the States premium food and wine industry around sustainable, quality assured produce. The South Australian food and wine businesses highlighted in this publication are innovative leaders who excel in their fields and have rich and exciting stories to tell.

Taste of SA Publication (pdf, 5MB)

Want more information?

Justin Ross
SA Food Centre
p +61 8 8226 8157
e ross.justin@saugov.sa.gov.au

Taking local seafood to the world

Hong Kong’s leading seafood distributors, restaurateurs, hoteliers and retailers were treated to an Eyre Peninsula seafood showcase during the recent HOFEX trade show from 6 - 9 May 2009. Industry presentations complimented the diverse tasting menu which featured Yellowtail Kingfish, Mussels, Spencer Gulf King Prawns, Coffin Bay Oysters, Blacklip & Greenlip Abalone and Suzuki Mulloway. The Chefs Tables programme delivered an intimate understanding of the fisheries and their products, designed to increase the level of awareness and understanding of the region’s products with sales, marketing and in-house training opportunities being generated.

Want to know more?

Stacey Fallon
Eyre Regional Development Board
p +61 8 8682 6588
e stacey@erdb.org.au

Helping grow Ferguson Australia

Leading South Australian business, Ferguson Australia is using one of the many services delivered by the South Australian Food Centre. Ferguson Australia saw a gap in the niche seafood market in the late 1990s and has now grown to be one of Australia’s most innovative producers of gourmet lobster products. By accessing the expertise on offer at the SA Food Centre, the business has been able to access new markets and expand its product range. The SA Food Centre has been invaluable in assisting with packaging for export, extending product shelf life and developing new products. Read about the partnership between Ferguson Australia and the SA Food Centre in a new flyer highlighting how the SA Food Centre can help SA food businesses grow and prosper.

SA Food Centre Ferguson Australia Flyer (pdf, 179KB)

Want to find out more?

SA Food Centre
p +61 8 8348 4095
e safoodcentre@saugov.sa.gov.au
w www.safoodcentre.com.au

Local Italian food safari

Sydney TV Chef and Gourmet Safari Director, Maeve O’Meara was on the hunt in and around Adelaide recently, filming episodes of Italian Food Safari to air on SBS early next year. Maeve spoke highly of Adelaide stating how beautiful the city was and her love for the firm culture presented throughout the food industry. On her stay she met with many Italian businesses and had so many stories to tell that it was hard to know where to start! Highlights of her visit were L’Abruzzese for noodles at Glynde and meeting famous Adelaide food identities Rosa Matto, Cibo’s Salvatore Pepe and the Marino Family. Her most memorable food experiences came from time spent with San Marino Smallgoods.

For more information

Visit: www.gourmetsafaris.com.au

Citrus research keeps export doors open

With the start of the 2009 SA citrus season imminent, there is good news for the industry, which has agreed to support the continuation of critical research aimed at keeping export doors open. The SA Citrus Industry Development Board and industry groups have jointly raised almost $217,000 in funding, following a fall in levy-based research funds due to drought. The funding will support research through SARDI’s Food Innovation and Value Chain program aimed at reducing and preventing citrus decay that can impact on exports. The emphasis on fresh citrus exports, worth $165 million a year, has meant that advice and techniques developed from SARDI’s research program are critical to Australia’s citrus industry. SARDI’s expertise and knowledge in the field has influenced sanitation practices worldwide.

Want to know more?

Dr Peter Taverner
SARDI
p +61 8 8303 9538
e taverner.peter@saugov.sa.gov.au

It’s all about olives

The Australian and New Zealand Olive Industry Directory has continued to grow since the 2006 inaugural edition. The 2009 and forth annual edition, is proudly published by Adelaide-based rural publisher Ryan Publications. The directory delivers key industry statistical information along with comprehensive listings for growers, producers, suppliers, processors, organisations and much more. It includes invaluable and user friendly cross-referenced indexes, a calendar of olive shows and industry events, a Buyers’ Guide to assist the user in finding olive industry suppliers and an annual industry overview.

Would you like a copy?

Visit: www.olivegrower.com.au

Seafood snips red tape

Minister for Urban Development and Planning, Hon Paul Holloway said that recent cuts made to red tape allow aquaculture licence holders to save time and money. Licence holders previously needed to apply for development approval to move their pens, even if they were within an existing aquaculture zone. Mr Holloway believes it is a smart move that is more user-friendly and will help reduce costs for the aquaculture industry. The changes to the development will affect aquaculture zones in eastern Spencer Gulf, Smoky Bay, lower Eyre Peninsula, Anxious Bay and Coffin Bay.

Want to know more?

PIRSA Aquaculture
p +61 8 8226 0314
e pirsa.aquaculture@saugov.sa.gov.au

What is our largest export market eating?

Japanese seafood consumption has declined among all generations over the last decade, while meat consumption has grown. In 2006, per capita meat consumption surpassed that of seafood for the first time and the downtrend has accelerated, especially among young people, says the Fiscal 2008 Fisheries White Paper. Meat consumption grew in all generations between 1998 and 2007, with those aged up to 49 eating more meat than seafood. One of the reasons that consumers have avoided seafood is due to the cleaning required and it is reported that the trend could be reversed if people had more opportunities to taste seafood at, for example, cooking demonstrations at retail stores.

For more information

Visit: home.kyodo.co.jp