Monday, 15 August 2011

NEWS: The Black Ladle Bulletin

Producer of the Year and Winner of the Sea Category: Kinkawooka Shellfish Co (mussels)
Winner of the Dairy Category: Gundowring Fine Foods (ice cream)
Winner of the Earth Category: Shima Wasabi (fresh wasabi stem and leaves)
Winner of the Paddock Category: White Rocks Veal (veal)
Winner of the Artisan Award: Pacdon Park (haggis)
Best New Product: Snowy River Station Samphire (samphire)
Hall of Fame:
Blackmore Wagyu Beef, Vic
Holy Goat Cheese (La Luna)
Spanner Crabs Noosa (spanner crabs)
Outstanding Farmers’ Market: Eveleigh Farmers’ Market, NSW
The Regional Award: Huon Valley, Tas
Outstanding Use of Regional Produce by a Chef: David Moyle, The Stackings at Peppermint Bay, Tas
Heritage Award: Fiona Chambers, Fernleigh Farms
Outstanding Provedores: Ian & Liz Hemphill, Herbie’s Spices
Maggie Beer Award for Outstanding Contribution to Australian Food:
Neil Perry, chef/restaurateur, Rockpool (Sydney and Melbourne)

Matt Moran, Lynne Tietzel, and Simon Johnson

  •  With a shortage of labourers in rural Australia, it seems the agricultural industry is now looking to the so-called "grey nomads" to fill the holes in their workforce.  In addition, the Australian government is funding an initiative called the Harvest Trail, where grey nomads are matched to suitable harvesting jobs like fruit-picking and so forth. Apparently, these over-60 retirees already make up 15% of seasonal labour, and that's expected to rise to 60% in the next 20 years. They just rock up in their carvavan, pick some fruit, and shoot off again with some extra dollars to fund their travels. Sounds like a pretty sweet deal to me.

  • Woolworths has launched its own iPhone app, promising that it will improve the efficiency of your shopping experience. The app features most of the same things you can find on the Coles Shopmate app, including making shopping lists, finding you nearest store, a list of specials, and a collection of recipes. But what puts the Woolworths app ahead of its competition is the ability to set your local store and then make an aisle ordered shopping list. My sense of direction isn't the best to begin with, but I have been known to circle my local Woolies at least ten times looking for one elusive item or section before giving up and walking out. This could be my salvation. Sure, I could just ask a staff member for the right aisle number, but why interact with another human when I have an app for that?

  • Listen to Michael Pollan, author of In Defense of Food: An Eater's Manifesto, read from his book The Omnivore's Dilemma on ABC Radio!

  • A new national product recall service called GS1 Recallnet has launched a website where companies can post and manage recall and withdrawal notices for potentially harmful grocery, food and liquor. It also allows companies to receive customer feedback in regard to these notices. Centralising recall notices like this is a great idea, and means less reliance on dodgy photocopied notices taped to the side of the cash register.

  • The world's penchant for frog legs is having a disastrous effect on the frog population, with many species now threatened with extinction. And, surprisingly, the U.S. is the second largest importer of frog legs after France. According to a report entitled Canap├ęs to Extinction: The International Trade in Frogs’ Legs and Its Ecological Impact, there are two main causes: Too many frogs are taken from the wild, thus depleting their natural population. Also, the international trade in live frogs is helping to spread the deadly chytrid fungus, which has already been responsible for 100 amphibian extinctions around the world. Read more about it here.

Obama tucking into a deep-fried frog leg

  • Here's something. This guy has access to an MRI scanner and uses it to scan fruit and vegetables, then uploads the scans as animated GIFs to his blog. It's called Inside Insides, and it's pretty mind-blowing. Make sure you click the "Older Posts" link at the bottom of the page, because there's pages and pages of scans.

This is a pumpkin


Post a Comment