Food Talk, Winter 2006 (Issue 23)
Winter, the time to tuck into comfort foods that help keep the chill at bay and warm the kitchen and body.
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This season our bi-annual publication Food Talk gets to the heart of cheese with Kris Lloyd our Face of food. We celebrate the growth of the Regional Food South Australia Co-operative and keep you up to date with the latest Food South Australia initiatives including the Regional Branding Roadshows and Food Group Workshops. Two brilliant South Australian food events not to be missed are; Taste SA at the Royal Adelaide Show and The Ninth Annual South Australian Premier's Food Awards. Food Talk, Winter 2006 (Issue 23) (pdf, 815kb) You may need to download the Adobe Acrobat Reader to read the magazine. |
This season...
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Taking a co-operative approach….Local food producers venturing out to new markets for the first time have a welcome helping hand. |
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Cheese from the HeartKris Lloyd is a talented and creative producer of cheese – and a passionate advocate for the speciality cheese making industry in South Australia. |
Brand roadshow makes its markBrand 'scientist' Peter Singline recently hit the road to show South Australia’s food regions how to brand themselves. |
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Journey to brillianceIt’s time to shine…Entries for the prestigious Ninth Annual South Australian Premier’s Food Awards are now open. |
Workshop the way forwardTaking time out of a busy working day to attend a Food Group workshop is hard – but the benefits can be great. |
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‘F’ for Fleurieu FoodFrom Ray Seidel’s apples to Starlight Springs’ zucchinis, the new Fleurieu Peninsula Food A-Z Directory is brimming with regional abundance. |
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A renaissance to rememberRegional wines, food and tourism will be cross promoted at a major festival in the Riverland later this year. |
Science never tasted so goodA major national food science and technology event will be held in Adelaide this month. |
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Presenting an organics frontA united voice for organic producers is being created with moves towards the formation of a peak organic body for South Australia. |
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Get a Taste of SAJoin South Australia’s leading food and beverage businesses at Taste South Australia at this year’s Royal Adelaide Show. |
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Keeping beekeepers abuzzSouth Australian beekeepers have joined forces to develop a strategic plan which aims to coordinate the industry and take it to a new commercial and environmentally sustainable level. |
If a business looks after Food Safety, Food Safety will look after the business.The new Food Safety Standard provides a food safety management system for everyone involved in the food chain of an organisation, as Michael Stone explains. |
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Doing business in DubaiThe establishment of a food service platform from Australia to Dubai means our premium products are now receiving top billing on many of the Middle East’s five star restaurant menus. A South Australian oyster producer and the Executive Chef at Dubai’s Royal Palace tell us why. |
Competitive IntelligenceA market intelligence unit – designed to develop new and competitive market intelligence and analysis for the food industry – is being developed by Food South Australia. |
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Seriously South Australian, Seriously deliciousSouth Australia’s regional foods are being showcased in a ‘Seriously South Australian’ culinary promotion at the Hilton Adelaide. |
New faces join CouncilThe Premier’s Food Council – the high level partnership between the South Australian Government and food industry leaders - has some fresh new faces and talent onboard. |
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Where there’s a Will…South Australian food businesses vying for Federal funding will get a boost with the appointment of Will Joscelyne to Food South Australia. |
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Country of Origin Labelling - Are you ready?In an effort to better inform consumers about the products they choose to buy, Food Standards Australia New Zealand has introduced changes to country of origin labelling rules. |
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