“In Victoria, Daylesford farmer Paul Righetti, who started production under his label Real Eggs in April, had orders for his free-range yolkers before the first egg was laid.” – Alex Speed, The Australian It’s enough to fry your brain. You want to buy free-range eggs. It should be simple. Free-range eggs are eggs laid by hens free to…
Article by: taste.com.au Pull out the party hats and light the birthday candles – it’s time to celebrate ten years of the delicious. Produce Awards! It’s been a decade of unearthing some of Australia’s most innovative produce and celebrating the growers, farmers, chefs, farmers’ markets and food stores that all play their part in bringing it…
“The awards — the pinnacle event for Australia’s small-scale and artisan food producers — have never had a winner in its first year of business.” – John Lethlean As records go, it’s no biggie. But when management consultants-turned-chook-farmers Bruce and Roz Burton last night claimed a prestigious delicious magazine Produce Award, it was a record-breaking…
“But you can eat and drink well in those fertile plains, never more so than now.” – Gemima Cody, Good Food From pub counter food to two-hatted fare, Daylesford adds up to a delicious stay. The Daylesford area has always had great pull power thanks to its burbling, fizzing, healing mineral waters which may be pumped…
“While innovation plays an important role in the evolution of our food culture, it’s the high-quality ingredients, ethically and sustainably produced, that lay the foundation, and it’s all of these that we celebrate in the delicious.” Single-origin sourdough, farmed seaweed, Australian quinoa, raw milk cheese… this is not a futuristic food fantasy, this is Australia,…
“Paolo is a “beyond organics” disciple of American farmer and author Joel Salatin’s theories and practices.” – John Lethlean, The Australia First, the bad news. For me, anyway. Cholesterol. It’s quite up. Even on statins, which have been a yummy part of the daily diet for years. Cholesterol medicine is the stuff of Big Pharma nirvana…
“And while demand for organic produce is still increasing – even some fast-food chains use it these days – the new badge of authenticity seems to be ‘local’.” – Andrew Masterson, The Age Photo credit: Simon O’Dwyer At the Daylesford Farmers’ Market a couple of weeks back, fruit and vegetable grower Florian Hofinger stood behind a…
ASK US chef Dan Barber what sort of response he expected from the release of his book The Third Plate: Field Notes on the Future of Food, and he doesn’t miss a beat. “I had hoped for the Nobel prize,” he says, deadpan. “Anything less is a disappointment.” Cue chortling, but don’t forget that line…
“Foster takes the hero produce you expect to find at a place like this — free-range old-breed pork belly; aged Sidonia Hills beef — and shows it off. ” – Necia Wilden, The Australian THE name is — as yet — unchanged but Annie Smithers Bistrot in Keyneton, regional Victoria, is leaving the past behind. The…
“Bruce Burton, farmer, wants us all to get a little nostalgic. He wants us to recall a time when roast chicken was … special.” – John Lethlean, The Australian BRUCE Burton, farmer, wants us all to get a little nostalgic. He wants us to recall a time when roast chicken was … special. He doesn’t need…
Holy Goat Cheese is participating in a groundbreaking trial with Australian Specialist Cheesemakers’ Association (ASCA) and Dairy Innovation Australia Limited (DIAL) to harvest the natural microbes from milk used to make artisan cheese. The trial will capture the naturally occurring microbes in the raw milk used by artisan cheesemakers and turn those microbes into a…
“The building was restored in the early 1990s and has become a Daylesford institution ever since.” – EMMA-JAYNE SCHENK, The Advocate THE restored Lake Daylesford Boathouse Cafe will open its doors in two weeks after it was gutted by fire in 2012. All that remained after the blaze were the stumps in the ground, but after months…
“Never, is this a truer observation than working a Christmas lunch service in a restaurant.” Photo credit: William Meppem Never, is this a truer observation than working a Christmas lunch service in a restaurant. I am lucky enough not to have worked too many Christmas days, through a mixture of both good fortune and choice,…
“The response has been extraordinary” said an emotional Annie today, “I think the momentum will continue to build” Renowned chef, cook, gardener and DMP member, Annie Smithers has auctioned herself of to the highest bidder to raise funds for The Florey Institute to help them continue their research into Parkinsons Disease. Congratulations to Amanda Minns…
The Royal Melbourne Wine Awards (RMWA), conducted by the Royal Agricultural Society of Victoria (RASV), is Australia’s premier wine awards event. It celebrates excellence in Australian winemaking, showcasing the industry’s diversity and quality, giving Australian wine producers the opportunity to promote their fine wines to both industry and consumers. The RMWA is an essential benchmarking…
The Argus Dining Room located at Peppers Mineral Springs Hotel in Hepburn Springs and owned by Wayne Cross and Chris Malden, have been recognised for their excellence in recent awards taking home gongs on both an international stage and at home. Golden Plate Awards 2014 The Argus Dining Room took out top honours at the…
“If the sine qua non of a food destination is quality bread, then Kyneton, a thriving little town in central Victoria, has hit the big time.” FOUR of Australia’s best bakeries – from Bondi to Subiaco. 2. Piper Street Food Co, Kyneton, Victoria. If the sine qua non of a food destination is quality bread,…
“The winning wine is the 2007 Pegeric Pinot Noir, grown on the estate vineyard at Tylden, just outside Kyneton in Victoria’s Macedon Ranges region.” – Hong Kong International Wine & Spirit Challenge Chris Cormack’s Pegeric Wines of Macedon has won the Trophy for Best Wine in the World with Braised Abalone, his third trophy in 4…
“Each animal has a story, each is loved and each has a purpose and a place. ” – Danielle White, The Countryphiles Overwhelmed by the soul-enriching passion behind this week’s wonderful story, it’s hard to know where to start. So, the beginning will just have to do. A few weeks back, I was blessed to share…
“With two main wine labels under his management, Eastern Peake and Appellation Ballarat, Owen is a busy man.” – Kate Christensen, the wine project Photo credit: James Broadway I perch at a large wooden share table in the middle of the room, pick at some Holy Goat soft cheese, sip a local red and chat with…