Food Talk magazine, Autumn 2009 (Issue 30)

This Autumn Food Talk catches up with cheeky Lester Marshall of Coffin Bay Oyster Farm and find out how he is helping brand the Eyre Peninsula as ‘Australia’s Seafood Frontier’.

The SA Food Centre has also been busy since opening in 2008. This issue we bring you the latest market report on the seafood industry, packaging trends and tips, and the success story of La Casa Del Formaggio, who we have been working with closely. We also bring you details on the new carbon trading scheme and an innovative value chain demonstration of wine.

Food Talk magazine, Autumn 2009 (Issue 30) (pdf, 555kb) 

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Building a house of cheese

South Australian family cheese manufacturing business La Casa Del Formaggio has broadened its business wings and is reaping the results. More...

Salty passions run deep

The passions of Lester Marshall run deep. From his own oyster farm to the wider Eyre Peninsula seafood industry, Lester wants to bring ‘Australia’s seafood frontier’ to the world. More...

SA Food Centre - Your first stop for packaging

The way you present and package your food product has strong bearing on the ultimate success of your business. More...

Honey in the round

A round peg in a square hole is sweet business for Limestone Coast’s Humbugz Honey. More...

Your news...your way

The SA Food Centre is serving up your food industry news just the way you like it. More...

Fishing for export success

The Market Summary of SA Seafood shows a healthy and buoyant industry. More...

All in the family

It was a case of third time lucky for Tutto Pasta. More...

To China, with love

Food Adelaide ticks another successful event off its calendar, as South Australian produce is showcased in China. More...

Cheers to ‘Vine to Dine’ research

A new research project is exploring the potential for value chain analysis to be used to better meet consumer demands and improve competitiveness and sustainability. More...

Feast on Fleurieu’s food

he Fleurieu Peninsula is a grower’s paradise! Rows of vines are testament to the world renowned reputation of the wine - but in between the yards you will find a strong farming tradition. Livestock and dairy are nestled in between almond and olive groves the result is production of jams, relishes, olive oils, dips, milk and rich cheeses. More...

Are you ready for a carbon restrained environment?

The Australian Government is establishing an emissions trading scheme in an effort to meet the climate change challenge. But what does it all mean for your food business? More...

Inside industry: Aquaculture

PIRSA Aquaculture is on a mission to be a key partner with industry in the development of an aquaculture industry which is self-reliant, market driven, internationally competitive, and environmentally and socially responsible. To do so PIRSA Aquaculture provides services in advice, licences and leases, regulatory services, reports and manage the Aquaculture Public Register. More...

Fearne on food

After travelling the food-related nooks and crannies of South Australia, Adelaide Thinker in Residence Professor Andrew Fearne has come up with some valuable insight into the SA food industry. More...

SA food industry buoyant in the face of adversity

The South Australian food industry posted an impressive performance during 2007-2008 – despite the triple whammy of a high Australian dollar, reduced water allocations along the River Murray and ongoing drought. More...

Food industry magic

The Twelfth Annual South Australian Premier’s Food Awards are set to create a little magic in 2009. More...