Food

We select a wine, in a restaurant, a bottleshop, or - so as to not show my age – online. In making this choice one considers variety, region, vintage, style as well as reputation of the brand, price, medal stickers on the bottle and personal preferences – just to name a few ... Winemakers like to pick grapes at what they consider to be optimum ripeness, a balance of sugars, acid and flavour development which best suits the wine they wish to make.

Many wine enthusiasts have dreamed of producing their own wine. They dream of walking among the vines, of family weekends at the vineyard, of the pride of serving one’s own label wine to friends, of winning show medals and accolades from the press. Tell them they’re dreaming.

Norco Primex director Bruce Wright is ready for the event to roll next month. With all necessary covid measures in place, he is confident this will be the best Primex yet ... Norco Primex calls itself “Australia’s sustainable farm and primary industries exhibition” and says it offers a complete paddock to plate experience where farmers & foodies meet.

A new campaign is set to make a big difference in helping to reduce waste and provide more food security for our region. NE Waste in collaboration with Councils, Northern Rivers Food, Northern Rivers Area Health Service, NSW Environment Protection Authority and the Love Food Hate Waste Program, have been working to address issues around food waste, nutrition, food security and sustainability.

Bendigo and region is Australia’s first UNESCO Creative City of Gastronomy, so this is the perfect way to highlight all we have to offer and help people design the perfect day trip or weekend away.

Sunshine Coast foodie Martin Duncan said he started the Scone Time events as a way to combat isolation experienced by our elderly residents and to breathe life into Sunshine Coast heritage halls. “Now, Scone Time is about bringing everyone together for a good old-fashioned chat, in person, while enjoying a sweet treat,” Mr Duncan said.

This "Seas of Change" will take you on a 35-year journey in 2 minutes, highlighting how the Northern Prawn Fishery recognised in 1985 that sustainability needs to be a never-ending process.

Last year’s world-first discovery that smoke dose is directly linked to the level of smoke taint in wine was an ‘absolute gamechanger,’ according to Professor Ian Porter. ‘We discovered that provided the burn is not right next to the vineyard, it actually takes a lot more smoke to cause smoke taint than we originally thought’, Professor Porter from La Trobe University said.

Today’s decision by the ANZ Ministerial Forum on Food Regulation to slash the rating for pure, fresh Australian fruit and vegetable juices has failed Australian growers. National Farmers’ Federation (NFF) Chief Executive Tony Mahar described the decision to apply lower Health Star Ratings to fresh juices than those given to chemical-laden diet soft-drinks as baffling.

The Future Food Systems Cooperative Research Centre (CRC) has welcomed Australia’s longest-established plant-based health-food manufacturer, Sanitarium Health Food Companyâ„¢, into its consortium. Australia’s iconic health-food brand is set to work with UNSW food-technology specialists in CRC projects to improve the functional properties of innovative plant-based protein products, starting with its Barista dairy-free milk range.

A good quality chuck steak and good quality red wine makes a difference with this dish. The dish is also tastier the more time you put into marinating it. It you marinate the meat the day before, and with a few little twists in the preparation as below, this recipe will tantalise your tastebuds.

There are lots of different reasons to travel and food is definitely one of the best ones. If you’re planning on taking a trip around regional Australia, there some great foodie spots to visit on the way. You may even want to make a special trip to visit some of these, especially if you’re interested in food festivals.