Food SA ENews, February 2012

Posted on February 3, 2012 by Nicole Phillips

Things are heating up for February!

Our first Food SA tour was held at the Adelaide Convention Centre this week, with Chef Tze Khaw giving us a behind the scenes look at the kitchen and service facilities. It was great to see the food companies attending and taking up the opportunity to present products.

We are also for the first time providing the opportunity for companies to present their products to traders from the Adelaide Central Markets next week. Sixteen companies with products including yogurt, capers, olive oil and olives, tea, smallgoods, honey, pasta, gourmet condiments and convenience products will be exhibiting in the upstairs kitchen to traders. These producers are mostly from our regions travelling from as far as Kangaroo Island, Limestone Coast and the Southern Flinders Ranges for the opportunity to participate. Hopefully we will see some of the products for sale in the Adelaide Central Market soon.

I’d like to congratulate our board member Brian Jeffriess and Food SA member Maggie Beer on being appointed Member of the Order of Australia on Australia Day. Brian was recognised for his service and contribution to South Australia’s fishing and aquaculture industries, while Maggie was recognised for her service to tourism and hospitality, and the promotion of Australian produce and cuisine

Next week I will be attending the Senate Select Committee on Australia’s Food Processing Sector, to speak on behalf of our industry and Food SA submission. This is a vital issue for the future of our industry in Australia and we are pleased that Food SA can be a voice for you. I always welcome feedback about issues the industry is facing.

Our 2012 calendar is listed on the Events section of our website. These events are not just for owners of the business, but a great opportunity to send your staff to learn and network with peers. Our calendar includes tours, tradeshows and a series called Food, it’s your business with topics such as packaging, media, trends, and product recall all coming up, and some detailed below. Please pass details of these events onto your staff or encourage them to subscribe to Food SA via our website.

Lastly I’m pleased that over 30 members have jumped at the opportunity to complete their Food SA Directory profiles on our website, and they look great. We will now be releasing the full searchable Directory next week and hope more of you can complete your member profile. The login details were posted with our newsletter in early January to the key contact at you company.

Catherine Barnett, CEO

“Food SA is proud to be a contributing sponsor of the Kangaroos Island Sealink Seafood Feast-ival, and support our members in the region and Good Food Kanagroo Island. ”

Coming events

Improve your packaging – Wednesday 15 February 2012

Do you want to improve your packaging? Find out how to cut your warehouse and transport costs. You can learn how to optimise pallet space, reduce costs and the environmental footprint of your business while also complying with Australian Packaging Covenant KPIs.

PRESENTER: Ron Mines, known as ‘The Boxologist’ is a consultant to the box and packaging industry and has forty years of experience. He runs specialised training programs for box makers and box users as well as providing technical and other support throughout the industry.

DATE: Wednesday 15 February 2012
TIME: 5pm to 7pm
VENUE: Waite Campus
COST: Food SA member $40 inc GST l Non member $70 inc GST
REGISTER: www.foodsapackaging.eventbrite.com

Think Food – Monday 30 April 2012

South Australia’s leading food tradeshow, Think Food is back in 2012 and has been included for the first time as an associated event in Tasting Australia 2012, on Monday 30 April 2012 at the Adelaide Festival Centre. There will be a joint lunch for producers to join media and chefs from Restaurant and Catering SA followed by the tradeshow 1 to 5pm. Think Food promotes and showcases the best food produced in this state. It is a unique opportunity for food producers to exhibit and meet buyers, build new relationships and grow sales. Retail buyers, food distributors, chefs and purchasing managers are invited to attend along with local and interstate media. A discount for early bird registration is available until Wednesday 29 February 2012, saving you $50.

DATE: Monday 30 April 2012
TIME: 12pm to 5pm
VENUE: Adelaide Festival Centre
COST: Early Bird by Wednesday 29 February – Food SA member $300 plus GST l Non member $350 plus GST
REGISTER: www.foodsathinkfood.eventbrite.com

Fine Food Melbourne – Monday 10 to Wednesday 13 September 2012

Fine Food is Australia’s largest gathering of international, food, drink and equipment for the retail, food service and hospitality industries. Food SA with the support of PIRSA is coordinating a South Australian area at Fine Food in Melbourne, 10 to 13 September 2012 at the Melbourne Convention and Exhibition Centre. Fine Food is the best place to find the newest and best products and services on offer with over 24,000 visitors from 48 countries.

A range of exhibitor options are available including a 2x3m booth, 3x3m booth and a producers area, with Food SA member and non member costs available.

DATE: Monday 10 to Wednesday 13 September 2012
VENUE: Melbourne Convention and Exhibition Centre
COST: Please see flyer for full details.
REGISTER: Flyer (doc, 41kb)

Newest members

Discover our newest members:

Distributor database

Members login to our website to access the Distributor Database. A great resource to source contact details for over 110 national distributors across each state. The distributor database is an exclusive member benefit of Food SA.

T&R Pastoral awarded for export

New Food SA member T&R Pastoral were not only inducted into the SA Food Industry Awards Hall of Fame late last year, but have now been awarded a G’Day USA 2012 Award for Outstanding Achievement in Exporting. Last year they exported more than $1 billion in meat annually from its Murray Bridge-based operation. Their renowned quality beef and lamb is being served by international chefs worldwide in the finest restaurants, and also available in your local supermarket. Look out for brands Clare Valley Gold, Murraylands Premium, Angus Pure and CAAB. More >>

Foodservice Australia 2012

Foodservice Australia is a focused trade event that brings together the top buyers and sellers from the restaurant, catering and baking sectors. It is the only show endorsed by the Foodservice Suppliers Association of Australia and offers you the chance to generate serious new business. It provides the opportunity for around 120 suppliers of food, drink, equipment and services to connect with around 5,000 professionals from the restaurant, catering and baking sectors; including aged care, airlines, bakeries, bars, cafes, caterers, clubs, defence forces, fast food outlets, hospitals, hotels, restaurants and venues. Foodservice Australia will be held 27 to 29 May 2012 at the Royal Hall of Industries, Moore Park in Sydney. The cost of space is only $400 per m2 + GST and a shell Stand is A$450 per m2 + GST. More >>

New Speciality Food & Drink Fair

Speciality Food & Drink Fair is coming to Australia, Monday 27 to Tuesday 28 August 2012, Sydney Convention & Exhibition Centre, Darling Harbor. It willl be the definitive event for showcasing high-quality food and drink to trade only buyers such as; restaurants, hotels, Asian groceries/supermarkets, importers, distributors, wholesalers delicatessens, food halls and airlines who are looking to source fine food and drink with emphasis on quality at the top of their agenda. Speciality Food & Drink Fair is not just another generic trade show; it will only feature exhibitors that offer high end, gourmet produce from local, regional and international producers. It will be the industry’s two days to discover and buy new products, discuss key issues and network in an exclusive and stylish environment. A range of exhibitor options are available including a 2x3m booth ($2,280 +GST) and 3x3m booth ($3,420 +GST). More >>

SA food revenue reaches $13.7 billion

A bumper grain harvest in 2010, coupled with stronger prices for livestock, has seen South Australia’s gross food revenue reach a record high of $13.7 billion. The SA Food Scorecard 2010-11, compiled by Primary Industries and Regions SA (PIRSA), shows that food production has reached a record $4.36 billion compared to $3.5 billion in 2009-10 – an increase of 24 percent. Overseas food exports are up $1.3 billion to reach $3.46 billion, which is a positive result considering the strong Australian currency over the past 12 months. Finished Foods (Processed Foods) also grew $88m (up 2%) to a record level of $4.6b; showing the stability of value adding to our food. More >>

Meet our Member: South Australian Prawn Cooperative Ltd

The South Australian Prawn Cooperative Limited, ‘Aussea’ brand is now the leading supplier of South Australian King prawns.

Our company is solely owned and operated by SA prawn fishermen.

Rick Mezic, Marketing Seafood Trader at SA Prawn Cooperative shares his insights on his inspirations, greatest achievement and his top three business tips.

More >>

Kangaroo Island Sealink Seafood Feast-ival

This is not a festival – it’s a 6 day Island feast that celebrates fine seafood, local produce, location and conversation on one of Australia’s most iconic Islands – Kangaroo Island in South Australia. Located at a collection of idyllic seaside settings around the Island, visitors will be lured by fine dining tasting menus, campfire cooking and a rustic/no fuss all-day seafood barbeque by the Island’s wharf at Kingscote. Other dining events include master class demonstrations and exclusive dinners with celebrity chefs such as Pete Evans from My Kitchen Rules and Simon Bryant from The Cook and the Chef. If you’re expecting the usual food and wine tasting stalls with tasting plates, this Feastival’s gonna surprise you! If you’re looking for adventure, love eating outdoors, are willing to try new flavours, and you love seafood (of course) then you had better book your space now.

More >>

Meet our Member: South Australian Prawn Cooperative Ltd

Posted on February 3, 2012 by Nicole Phillips

The South Australian Prawn Cooperative Limited, ‘Aussea’ brand is now the leading supplier of South Australian King prawns.

SA Prawn Cooperative

Our company is solely owned and operated by SA prawn fishermen.

Rick Mezic, Marketing Seafood Trader at SA Prawn Cooperative shares his insights on his inspirations, greatest achievement and his top three business tips.

Greatest achievement…

Our Marine Stewardship Council (MSC) certification of the Spencer Gulf Prawn fishery and the global recognition of our sustainable fishing practises.

Top 3 business tips…

Be honest, trust your gut instinct and follow up and confirm.

Three things you may not know about us…

We are based in Port Lincoln, the capital of Australia’s fishing Industry! We cater for both the domestic and export market.

What inspires you about your work?

Working on behalf of SA prawn fishermen and creating awareness for our superior quality prawns locally and overseas.

Visit the SA Prawn Cooperative Ltd website for more.

Robern Menz now a nut free factory

Posted on February 2, 2012 by Nicole Phillips

Imagine life without sweets…. *gasp* or even worse, without FruChocs!! Noooooooo!

Mr Fruchoc

As the Father of a nut-allergic son, Richard Sims, General Manager of Operations, Robern Menz, only knows too well about thesafety concerns around cross‐contamination and the use of nut‐based ingredients.

Richard said Until now, most packaged confectionery has been strictly off limits to anyone with nut allergies because of the ingredients used and/or the use of nut warnings. This is why it is so exciting that we now offer a dedicated nut‐free factory. Finally my own son can become a FruChoc-aholic like the rest of the family!

We understand how serious food allergies are and we are pleased to advise that all of our products manufactured and packed at our Glynde facility are safe for our nut-allergic customers to eat.

Assuring our products are made in a nut-free facility means that our factory has rigorous quality control processes in place to ensure its nut-free status.

Rest assured though that Robern Menz will still continue to sell family favourites such as their Menz Peanut Chocs, Almond Chocs and Fruit ‘n’ Nut Chocs.

These lines are manufactured and packaged in a different factory under strict nut handling processes to Robern Menz guidelines” says Richard.

About nut-allergies

Peanut and tree nut allergy is most common in infants, but may appear for the first time in adults. Peanut allergy causes more problems than other food allergies because it is common (1 in 50 infants), exposure is hard to avoid and in some cases even trace amounts can trigger symptoms. Around 20 % of cases resolve, and while severity may occasionally lessen with age, around 20% of cases can become worse with time.

1 in every 200 Australians has a form of nut-allergies. (1)

Two studies from the USA and UK have shown that peanut allergy doubled over a 5 year period.

The majority of allergic reactions to peanut and tree nuts are mild. Contact hives, eczema and vomiting are the most common complaints. Some sensitive individuals develop difficulty breathing due to asthma or throat swelling, or a drop in blood pressure.

This is known as anaphylaxis, and allergy to peanut or tree nuts is one of the most common triggers.

Visit the Robern Menz website for more.

Kangaroo Island Sealink Seafood Festival

Posted on February 1, 2012 by Nicole Phillips

This is not a festival – it’s a 6 day Island feast that celebrates fine seafood, local produce, location and conversation on one of Australia’s most iconic Islands – Kangaroo Island in South Australia.

KI Seafood Feastival

An Island affair: 6 days, 9 dining events

Located at a collection of idyllic seaside settings around the Island, visitors will be lured by fine dining tasting menus, campfire cooking and a rustic/no fuss all-day seafood barbeque by the Island’s wharf at Kingscote. Other dining events include master class demonstrations and exclusive dinners with celebrity chefs such as Pete Evans from My Kitchen Rules and Simon Bryant from The Cook and the Chef.

If you’re expecting the usual food and wine tasting stalls with tasting plates, this Feastival’s gonna surprise you! If you’re looking for adventure, love eating outdoors, are willing to try new flavours, and you love seafood (of course) then you had better book your space now.

A Degustation of intimate dining events

Over the 6 days of celebration, the island, locals and the very best food producers host an eclectic offering of intimate dining events that are not usually available to the public.

The indigenous lunch Wirritjin – BLACK FELLA WHITE FELLA DREAMING TOGETHER introduces guests to the Ramindjeri people who were the original guardians over Kangaroo Island when it was still attached to the mainland. Join Kano Walker for a possum tasting like they did at the first Christmas dinner during the settlement and the meeting of Mathew Flinders.

Take the rare opportunity to dine at Southern Ocean Lodge for a fine dining ‘produce to plate’ approach menu that is the passion of Chef Tim Bourke.

Join the GIVE ME SH*T FISH ANY DAY DINNER WITH SIMON BRYANT where he prepares an exciting dinner menu inspired by the underdog fish that the master-chefs usually snub, turning them into culinary masterpieces.

Be entertained by talented soprano and baritone singers from Pot-Pourri and be enchanted by the sweet song of Don Burrows trained Lucinda as she sings with her double bass.

Tickets on sale from through Tickatek from Friday, 3rd February.

Details

April 27th – 2nd May 2012
Twitter: @Islandfeastival
Facebook: Kangaroo Island Sealink Seafood Feastival

Visit the KI Seafood Festival website for more.

Where the wild foods are

Posted on February 1, 2012 by Nicole Phillips

Discover a day of foraging for Wild food plants and seeing how they can be used in modern Australian Cuisine, culminating with a sit down lunch utilizing many of the plants you have seen in the Wild during the tour and more!

Where the wild foods are

The organizers believe this event is a first of its type for the Limestone Coast if not South Australia.

Your guides are Neville Bonney who has expertise in Australian Native Flora, and ethno Botany and Kirby Shearing Chef at Mayura Station’s The Tasting Room, whom has a strong interest in Locavorian produce and modern food trends.

Program

Subject to minor changes on the day. Times may vary slightly

8:30am

Participants are asked to assemble at Lady Nelson Information Center on Jubilee Highway

9 00 am (sharp) departure

Stop 1.Participants will be introduced to greens such as Samphire, Parsley, Wild spinach, Sea Fig (Karkalla).

Stop 2. Sea Salt bush, and Typha (Cambungi/ bull rush).

Stop 3. Seaweeds on the Reef the group will be shown food varieties such as Branching Velvet Weed, Kelp types, Honey Algae, Neptune’s Necklace, Sea lettuce, Glass green beads. From the rocky shore line we will have a refreshment stop with bush nibbles.

Stop 4. The favourite wild food Munter Berry, and another chance to sample.

Stop 5 & 6. (if time permits) We visit to two historical places where traditional people once used to sit and eat.

Stop 7 & 8. We will travel somewhat inland with a couple more stops looking at Wild Cherry, Acacia, Wild Elderberry, and Bracken fern.

1:30pm

Arrive at The Tasting Room, Chef Kirby Shearing will give us a unique culinary experience.

4:30pm

The Bus will return to Mount Gambier where the day will conclude near 5.30pm.

Details

Sunday 25th March & Sunday 1st April 2012
$150 per person all inclusive
Maximum of 12 people per session
Bookings essential by Friday 23rd March
To book call 0427 284 775 or kirby.shearing@debruingroup.com.au

Writing an Export Plan

Posted on January 25, 2012 by Nicole Phillips

Join Business SA and key industry and Government professionsla, at a one day workshop which will guide you through a comprehensive export introduction, export knowledge and mechanism and to assist you to develop and effective export plan and strategy.

Topics of discussion

  • Developing an export plan
  • Selecting your target markets
  • Marketing your products and services
  • Managing export finance and foreign exchange
  • Addressing distribution methods, documentation and regulations
  • Accessing Government assistance and grants

WHO SHOULD ATTEND?

  • Businesses who are thinking about accessing the international market
  • New exporters who are seeking a comprehensive understanding of the export process
  • Emerging exporters who require a sustainable export strategy

WORKSHOP DETAILS

Date: Thursday 16 February, 2012
Time: 8:30am – 5:00pm
Venue: Room 2, Enterprise House, 136 Greenhill Road, Unley SA 5061
Price: Member – $330 (Inc GST), Non Member – $396 (Inc GST)

REGISTRATION AND FURTHER INFORMATION

To register, visit the Business SA website.
Registration closes Thursday 9 February, 2012.
Further details and registration enquiries should be directed to Bernadette Sewer, International Trade Coordinator, Business SA on +61 8 8300 0012 or bernadettes@business-sa.com

Celebrate Australia Day with Menz FruChoc Lamingtons

Posted on January 25, 2012 by Nicole Phillips

South Australian’s love Fruchocs and now this Australia Day they can celebrate being a proud South Australian by making Menz FruChoc Lamingtons!

Fruchoc Lamington

Super easy-to-make Menz FruChoc Lamingtons, they are as simple as 1,2,3,4. Just follow the steps on the recipe card, and yes, we promise you, they’re absolutely as appetizing as they sound!

Set to become a South Australian favourite, Menz FruChoc lamingtons are sponge cake, coated in a layer of chocolate icing then rolled in desiccated coconut and grated FruChocs. The combination of these ingredients makes for an unmistakable taste – as soon as the flavours of chocolate, apricot and peach touch your tongue, you can’t help but feel a proud South Aussie!

Be warned, they are so good they will fly off the plate and leave everyone begging for more!

Just minutes to make, these Lamingtons are the perfect dish to impress your guest for your Australian Day BBQ!

It’s always exciting to see South Australian icon ‐ FruChocs being used as the inspiration for new recipes and these FruChoc lamingtons are no exception. We can’t wait to serve them in our home on Australia Day” says Robern Menz CEO, Philip Sims.

Produced by SA’s largest confectioner and fruit snack manufacturer, Robern Menz, FruChocs have been a family favourite with South Australians for the last 60 years. They’re such a part of our culture that in 2005, they were added to the prestigious Bank SA Heritage Icons List.

FruChocs are available for purchase throughout all good South Australian food retailers and online at www.robernmenz.com.au

Recipe

INGREDIENTS

350g plain Madeira or sponge cake
4 cups icing sugar mixture
½ cup cocoa powder
2/3 cup milk
20g butter, melted
2 cups shredded coconut
350g Menz GIANT FruChocs (Grate or finely chop ½ pack and leave other ½ for decoration)

METHOD

  1. Cut cake into 30 x 3cm pieces.
  2. Sift icing‐sugar mixture and cocoa together into a large, heatproof bowl. Stir in milk and butter. Mix until smooth.
  3. Place over a saucepan of simmering water and heat gently, stirring, until sugar dissolves and mixture is of coating consistency.
  4. Using a fork, dip cake pieces into chocolate icing. Drain off excess. and roll in combined coconut and grated Menz GIANT FruChocs mix to coat. Place on a wire rack and leave to set. Store in an airtight container.

SA Prawn Co-op unites with Wine Australia at Cellar Door Festival 2012

Posted on January 24, 2012 by Nicole Phillips

Wine Australia and the Food SA member South Australian Prawn Cooperative will join forces in February 2012, to promote two of South Australia’s iconic industries.

SA Prawn Cooperative

The 2012 Cellar Door Wine Festival – Adelaide, held at the Convention Centre, will include two exclusive master classes pairing Marine Stewardship Council certified Spencer Gulf King Prawn tasting dishes to a selection of the state’s finest white wines.

This is the first time that Wine Australia and South Australian Prawn Cooperative have united to co-promote their offerings to consumers.

Celeb Chef Simon Bryant, previously of Hilton Adelaide Grange Restaurant and co-host of ABC’s popular series “The Cook & The Chef” with Maggie Beer, has been recruited to host the master classes, alongside Wine Australia’s Aaron Brasher.

Rick Mezic of the South Australian Prawn Cooperative, whose Spencer Gulf Fishery is an internationally recognised recipient of Marine Stewardship Council certification, is looking forward to the opportunity to promote their King Prawns alongside South Australian wines.

Partnering with Wine Australia at the Cellar Door Festival and utilising the culinary talents of Simon, enables us to showcase the excellence of Spencer Gulf King Prawns to consumers right in our very own back yard, says Mr Mezic.

We are also hoping to encourage people to think both local and sustainable when purchasing their Prawns.

Wine Australia’s Aaron Brasher, has also welcomed the opportunity, saying the master classes would re-excite participants as to the sheer excellence of both our seafood and wine industries.

We tend to take for granted just how good our local produce is, including our wines. These master classes will showcase the quality, diversity and value of South Australian white wines, and leave them with practical wine and food matching tips that they can use at their next dinner party, he said.

Wine Australia and South Australian Prawn Cooperative will also be working with the renowned Le Cordon Bleu hospitality school, whose students will assist Chef Simon Bryant in the preparation of Prawn tasting dishes.

Only 60 tickets are available for the SA King Prawn and White Wine Showcase master classes, held across two days of the 2012 Cellar Door Wine Festival Adelaide (24-26th February).

Visit the Cellar Door Festival website for more.

Cellar Door Wine Festival – adds food to the menu in 2012!

Posted on January 19, 2012 by Nicole Phillips

Featuring over 150 of SA’s favourite wineries from various wine regions across the state and a collection of the yummiest food producers, visitors are treated to the best wine and food the state has to offer.

Tucker's Natural crackers

Take part in one of the many Master Classes on offer, whether you’re a wine pro or just enjoy a good drop, there’s one to suit every taste and level.

With some of the Best chefs SA has to offer Johnny Triscari, Simon Bryant and Mark McNamara conducting food and wine Master Classes, such as Game Face: Game and Red Wine, SA King Prawn and White Wine and Flavours of the Barossa.

Come down and support the exciting new inclusion to the Festival, the Tastes of SA region, where attendees can learn, sample and purchase SA produce, directly from the producers.

Purchase a VIP ticket and you are in foodie heaven with a Goodie Bag full of SA treats valued at over $75. It includes; The Smelly Cheese Shop key ring for a 250gm Camembert reel, Bracegirdles Coffee Voucher, Tuckers Gourmet Crackers, Illalangi Olive Oil & Dukkah, Baylies of Strathalbyn Panforte, Winestate Magazine, yummy Skarra Smallgoods & a $20 wine voucher from Wine Direct. Numbers are limited and they are already selling fast so grab yours today!

Grab your Passport today at www.cellardoorfestival.com/tickets to discover the best SA has to offer! Friday 24th – Sunday 26th February 2012.

Bracegirdle’s Chocolate and Wine Master Class at Cellar Door Festival

Posted on January 19, 2012 by Nicole Phillips

Bracegirdle's chocolates

Award-winning Bracegirdle’s chocolatiers Sarah Neill and Megan Vincent together with K1 winemaker Shane Harris will host Wine and Chocolate: A Decadent Tasting, matching a range of Bracegirdle’s fine single origin chocolates with a selection of K1 by Geoff Hardy wines.

We’re thrilled to be a part of this year’s Cellar Door Festival and look forward to informing people about our fine chocolate and sharing our passion for coffee and other treats through our Bracegirdle’s Café stall, Bracegirdle’s owner Sue Bracegirdle says.

When people think of matching food and wine, they usually think of cheeses or meats. But chocolates and wine go hand-in-hand to create a beautiful sensory experience and Bracegirdle’s and K1 by Geoff Hardy have paired some superb selections for our Master Classes.

Sarah Neill together with fellow Bracegirdle’s chocolatier Megan Vincent are two of Australia’s most acclaimed chocolatiers, winning 15 gold and 16 silver medals in the Royal Adelaide Show 2011 plus other prestigious awards interstate.

Wine and Chocolate: A Decadent Tasting will be held at the Cellar Door Festival at the Adelaide Convention Centre on Friday 24 February from 6.30pm to 7.15pm and on Saturday 25 February from 2.30pm to 3.30pm. Master Classes cost $40 each. Limited spots are available. To book visit www.cellardoorwinefestivaladelaide.com.au

Established in 2005, Bracegirdle’s House of Fine Chocolate creates delicious handmade chocolates with their talented chocolatiers winning 15 Gold Medals at the Royal Adelaide Show – more than any other South Australian chocolate maker – last year. Bracegirdle’s has cafes on Jetty Road in Glenelg, Greenhill Road at Toorak Gardens and on Main Road at Bracegirdle’s at 190 (formerly Market 190) in McLaren Vale.

Visit the Bracegirdle’s website for more.

SA food revenue reaches $13.7 billion

Posted on January 19, 2012 by Nicole Phillips

A bumper grain harvest in 2010, coupled with stronger prices for livestock, has seen South Australia’s gross food revenue reach a record high of $13.7 billion.

Grain

The SA Food Scorecard 2010-11, compiled by Primary Industries and Regions SA (PIRSA), shows that food production has reached a record $4.36 billion compared to $3.5 billion in 2009-10 – an increase of 24 percent.

Agriculture, Food and Fisheries Minister Gail Gago says gross food revenue for 2010-11 is 10 percent higher than the 2009-10 record of $12.4 billion

.

This strong growth puts us well on the way to meeting our new food revenue target of $20 billion by 2020 set in South Australia’s Strategic Plan, Ms Gago said.

The record value of food production was a result of a great season experienced by graingrowers in 2010-11, coupled with increasing prices for sheep and lambs.

Overseas food exports are up $1.3 billion to reach $3.46 billion. This positive result is particularly pleasing given the strong Australian currency we’ve experienced over the past 12 months.

While South Australian farmers are doing their best to maintain this momentum, there will be a potential slowdown in revenue growth due to softer grain prices, an increase in world grain stocks and a return to more average seasonal conditions in 2011.

Ms Gago said the scorecard shows South Australia is performing strongly in the food sector compared with other states.

  • SA food exports were 16 percent of Australian food exports in 2010-11;
  • SA food exports grew 63 percent compared to 12 percent nationally;
  • SA grain exports were up 141 percent compared to 44 percent for Australia;
  • SA meat exports were up 17 percent compared to 9 percent for Australia.

It’s pleasing the South Australian food industry, and its associated value chain, represents nearly one in five, or 18 percent of the state’s employed workforce. That’s a total of 143,000 jobs, Ms Gago said.

This is good news for our regional economy following the pressures faced during the long period of drought in South Australia, coupled with the global financial crisis and its aftermath.

The SA Food Scorecard is available online at PIRSA.

Leading chef and celebrity dietician team up for pasta at Carnevale 2012

Posted on January 18, 2012 by Nicole Phillips

A leading Adelaide chef and a celebrity dietitian will team up for their love of pasta at this year’s Carnevale on Saturday 11 and Sunday 12 February at the Adelaide Showgrounds.

San Remo at Carnevale 2012

Local restaurateur chef Adam Swanson will conduct a series of pasta master classes over the two day Festival.

He will be joined by dietitian and sports woman Natalie von Bertouch for two of those sessions.

Members of the public will have the opportunity to learn how easy it is to cook a sophisticated dish at home using a variety of pasta shapes and healthy ingredients.

Adam will share his tips on how to get creative in the kitchen and enjoy quick, easy and tasty pasta meals with different pasta shapes.

Natalie will converse with audience members and educate them about cooking pasta dishes with healthier sauces.

She will provide alternative recipe options utilising simpler and healthier ingredients so people can learn new ways to prepare pasta meals that highlight the quality and flavour of the pasta.

The master classes will be held within a full-scale kitchen setting inside the showground’s “Piazza Jubilee” (Jubilee Pavilion).

It will be equipped with an overhead camera and big screen TV, allowing audience members to view Adam and Natalie’s cooking from all angles.

Quality pasta ingredients will be supplied by Carnevale patron sponsor, San Remo.

The master class session times are as follows:

  • Saturday 11 February: 2.45pm – 3.30pm (Adam/Natalie) and 6.00pm – 6.45pm (Adam only)
  • Sunday 12 February: 2.15pm – 3.00pm (Adam/Natalie) and 5.30pm – 6.15pm (Adam only)

The University of Adelaide’s School of Agriculture, Food and Wine and the Durum Growers Association of South Australia will also form part of the San Remo pasta exhibition.

The University and the Durum Growers Association will educate visitors on how durum wheat is planted and harvested to grain, particularly for the pasta industry.

Now in its 36th year, the Carnevale festival is a celebration of Italian food, people, culture and tradition. It is the only festival of its type in Australia.

Carnevale will be held at the Adelaide Showgrounds on 11-12 February. Tickets available at the gate.

Visit the Carnevale website for more.

Innova Market Insights: Flowers used more as flavours

Posted on January 16, 2012 by Nicole Phillips

Rising interest in naturalness and growing awareness of the potential health benefits of botanical ingredients have combined with the desire for something more unusual to develop the demand for floral ingredients and flavourings. The number of global food and drinks launches featuring floral ingredients recorded by Innova Market Insights (Innovadatabase.com) in the first 10 months of 2011 rose 7% over the same period in 2010 to already be within striking distance of the total recorded for the whole of that calendar year and over four times the level recorded five years previously.

The use of flowers as flavourings has long been popular in Japan and other parts of the Far and Middle East, but that trend has now spread to Western markets. Innova Market Insights records that the most popular floral flavours globally in January to October 2011 were jasmine, lotus, rose and chrysanthemum, but that there were significant differences according to geographical region and type of food and drink product. Lotus, for example, is one of the most popular floral flavours in Asia, but barely featured in launches in North America and Europe in 2011, other than as one of a range of flavours in a few speciality teas in France, Germany, the UK and the US, and as an ingredient in a range of authentic-style Chinese Mooncakes in Canada.

In North America and Europe, jasmine and rose were the most popular floral flavours in new product activity, mainly reflecting their use in tea, often in combination with fruits, although orange blossom also featured in tea and honey launches, with lavender and hibiscus also ranked among the leaders. Less common were geranium and cherry blossom, although cherry blossom featured a growing presence in Asia.

The Innova Database shows that a wide range of food and drink sectors have seen activity in the use of floral flavours globally, led by hot beverages, primarily tea, soft drinks and confectionery, but also including alcoholic beverages, dairy products, spreads and seasonings. Tea, soft drinks and confectionery accounted for a combined 70% of total launch activity featuring floral flavourings in the first 10 months of 2011 with jasmine leading in tea, rose in confectionery and chrysanthemum in soft drinks.

Flowers are often used in combination with other ingredients, particularly fruits, and in the soft drinks market have found increasing favour as natural but exotic ingredients in botanical blends for fruit drinks and flavoured waters, particularly for adults, as well as in more specialist functional lines, such as the Pomegranate Hibiscus and Aloe Ferox antioxidant drink from Nishamai in France and the Bizz’Up all-natural hibiscus-based fruit wellness drink in Germany.

In the confectionery sector, rose is a traditional flavour in Turkish Delight-type products, but it now appears in a growing number of premium chocolate lines, particularly dark chocolate, alongside lavender, violet and also orange blossom, geranium and jasmine. Recent launches include Bovetti Chocolate Petales de Rose and Fleur de Lavande in France, the Belgian Dolfin Chocolate Noir Violette and Rose variants in the US and Vanilla Sweets with a Hint of Jasmine by UK retailer Marks & Spencer.

LuAnn Williams, Research Manager for Innova Market Insights, reports that companies are increasingly using floral flavours to impart new and unique notes and aromas to a range of food and drinks products, particularly in countries and regions where they may not traditionally be used. This is particularly impacting the beverages sector, she contends, although confectionery is also seeing a relatively high level of activity as consumers continue to search for something combining novelty with naturalness and a healthy image.

For further information on the Innova Database, the representative for Australia and New Zealand is Glen Wells (Glen.Wells@innova-food.com.au).

FSANZ call for comment on GM application

Posted on January 16, 2012 by Nicole Phillips

Food Standards Australia New Zealand (FSANZ) today invited comments on an application for food derived from a corn line genetically modified to be tolerant to the herbicide glyphosate.

FSANZ acting Chief Executive Officer Melanie Fisher said that the application was received from Monsanto Australia Limited and seeks to vary Standard 1.5.2 – Food produced using Gene Technology, in the Australia New Zealand Food Standards Code.

Approval of GM foods under this Standard is contingent upon completion of a comprehensive pre-market safety assessment, Ms Fisher said.

The safety assessment finds that there are no potential public health and safety concerns and that the corn is safe for human consumption.

FSANZ welcomes comments from government agencies, public health professionals, industry and the community on issues raised in the report.

The period for submissions closes on 27 February 2012.

Visit the FSANZ website for more.

Food SA ENews, January 2012

Posted on January 13, 2012 by Nicole Phillips

A warm welcome to 2012!

I hope everyone enjoyed a wonderful Christmas and New Year and that all our members and industry had a successful sales period.

The Food SA team is back on board for another big year and to begin we have just posted out our latest Newsletter which features members, AgriExchange and Mitolo Group demonstrating the benefits of their membership, Product Recall Insurance tips from our sponsor Brecknock Insurance Brokers and the new exclusive Member Only resources now available through our website.

Also in the newsletter is a tear off calendar for you to keep with all our 2012 events. Save these dates and attend one of our tours, tradeshows or food, it’s your business, themed events. Coming up at the end of this month on Tuesday 31 January is our tour of the Adelaide Convention Centre with Chef Tze Khaw as well as the opportunity to Present your products to the Adelaide Central Market traders on Tuesday 7 February. Registeration for these events and more is below in the coming events section.

We’re very pleased to announce a new sponsor joining us; Corporate Conversation, a leading corporate communication and public relations firm. With significant expertise in the food and beverage sector, this partnership is significant for Food SA, our members and industry. We’ve already planned a workshop for later in the year to be led by Corporate Conversation on, Making the most of media. Please make Corporate Conversation welcome, and feel free to make contact to discuss your requirements.

Food SA and the South Australian Tourism Commission are working closely together and regularly hosting media visits with journalists from within and outside of SA. Please let Food SA know if you have any information that may be of interest to the media.

Food SA has submitted a response to the Select Committee on Australia’s Food Processing Sector. You may have noticed there has been a lot of media lately around our food industry of late and the impacts. There is still an opportunity to make a submission and if required, confidentiality of the source is possible.

In February a group of Chinese buyers will be visiting South Australia. Food SA is hosting them and we look forward to showing them some wonderful food.

Food SA will have a stand at Food & Hotel Asia. We welcome any members who would like to visit the show and can assist with tickets and recommendations for travel arrangements.

Last year in July, Food SA established an in-market representative in Sydney. A group of food producers have been involved and benefitted in this program. If you are interested in learning more or particpating from July 2012, please contact me.

It is the Australian Year of the Farmer and Food SA hopes you will all get involved in celebrating the hard work of everyone involved in producing, processing, handling and selling products from 136,000 farms across the country.

Catherine Barnett, CEO

“As a proud supporter of South Australia’s food and beverage industry, Corporate Conversation welcomes the opportunity to assist Food SA members to understand and work with the media. ”

Chris Doudle, Corporate Conversation

Coming events

Tour Adelaide Convention Centre with Tze Khaw – Tuesday 31 January 2012

The Adelaide Convention Centre (ACC) is the state’s premier facility, hosting over 600 events a year and attracting more than 300,000 people and serving up to 6000 meals in any week. Behind all of these events is Tze Khaw, Executive Chef, heading up one of the largest kitchens and facilities in South Australia with 10 full time and 45 casual chefs, whether serving for an intimate group or up to 4500 in a sumptuous banquet.

The ACC is very supportive of using SA products with many featured on the menu. Join Tze for a tour of the ACC to learn how they provide service for thousands of meals a day as well as the unique opportunity to showcase your products to Tze and his staff.

DATE: Tuesday 31 January 2012
TIME: 2pm to 4pm
VENUE: Adelaide Convention Centre
COST: Food SA member $40 inc GST l Non member $70 inc GST
REGISTER: www.foodsaacctour.eventbrite.com

Present your products to the Adelaide Central Market Traders – Tuesday 7 February 2012

South Australian food producers interested in selling products to stalls at the Adelaide Central Market have the opportunity to present to traders at this exclusive Food SA event.

A small tradeshow area will be set up in the kitchen (upstairs at the Adelaide Central Market) using dressed trestles to displays products, brochures and samples.

Market traders will be matched with companies exhibiting products to taste samples and discuss sales opportunities. Food SA will facilitate introductions at the event.

DATE: Tuesday 7 February 2012
TIME: 4pm to 6pm
VENUE: Adelaide Central Market kitchen, Level 1 (Lift on Gouger Street entrance)
COST: Food SA Members: Free, Non Members: $50
REGISTER: with Mary Ferguson on 0412 420 856 or mary@foodsa.com.au by Friday 20 January 2012.

Improve your packaging – Wednesday 15 February 2012

Do you want to improve your packaging? Find out how to cut your warehouse and transport costs. You can learn how to optimise pallet space, reduce costs and the environmental footprint of your business while also complying with Australian Packaging Covenant KPIs.

PRESENTER: Ron Mines, known as ‘The Boxologist’ is a consultant to the box and packaging industry and has forty years of experience. He runs specialised training programs for box makers and box users as well as providing technical and other support throughout the industry.

DATE: Wednesday 15 February 2012
TIME: 5pm to 7pm
VENUE: Waite Campus
COST: Food SA member $40 inc GST l Non member $70 inc GST
REGISTER: www.foodsapackaging.eventbrite.com

Think Food – Monday 30 April 2012

South Australia’s leading food tradeshow, Think Food is back in 2012 and has been included for the first time as an associated event in Tasting Australia 2012, on Monday 30 April 2012 at the Adelaide Festival Centre. There will be a joint lunch for producers to join media and chefs from Restaurant and Catering SA followed by the tradeshow 1 to 5pm. Think Food promotes and showcases the best food produced in this state. It is a unique opportunity for food producers to exhibit and meet buyers, build new relationships and grow sales. Retail buyers, food distributors, chefs and purchasing managers are invited to attend along with local and interstate media. A discount for early bird registration is available until Wednesday 29 February 2012, saving you $50.

DATE: Monday 30 April 2012
TIME: 12pm to 5pm
VENUE: Adelaide Festival Centre
COST: Early Bird by Wednesday 29 February – Food SA member $300 inc GST l Non member $350 inc GST
REGISTER: www.foodsathinkfood.eventbrite.com

Fine Food Melbourne – Monday 10 to Wednesday 13 September 2012

Fine Food is Australia’s largest gathering of international, food, drink and equipment for the retail, food service and hospitality industries. Food SA with the support of PIRSA is coordinating a South Australian area at Fine Food in Melbourne, 10 to 13 September 2012 at the Melbourne Convention and Exhibition Centre. Fine Food is the best place to find the newest and best products and services on offer with over 24,000 visitors from 48 countries.

A range of exhibitor options are available including a 2x3m booth, 3x3m booth and a producers area, with Food SA member and non member costs available.

DATE: Monday 10 to Wednesday 13 September 2012
VENUE: Melbourne Convention and Exhibition Centre
COST: Please see flyer for full details.
REGISTER: Flyer (doc, 41kb)

Newest members

Discover our newest members:

Food SA Member logo

We have developed a ‘Member of’ logo for member companies who would like to highlight their membership of Food SA. An ideal way to use the Member of Logo is on your website and linking to Food SA. The Member of Logo can be downloaded ready to use from the Member Only login section of our website. All member logins were posted with the newsletter to a key contact at each member company.

Who needs Product Recall Insurance?

Food SA sponsor Brecknock Insurance Brokers explains who needs product recall insurance in this article on our website. Isn’t Product Recall covered under a standard Public and Products Liability policy? Businesses of all sizes involved in growing, manufacturing, importing, exporting, wholesaling, distributing and retailing food, beverage, cosmetics and pharmaceutical products need to have a Product Recall cover in place. In most cases Product Recall is excluded under Public and Products Liability policies. If some limited cover is provided via recall expense cover, the coverage limit provided is normally very small compared to the overall exposure. As Public and Products Liability policies do not cover the client’s own losses, there is no cover for replacement of the product, additional expenses to re-establish sales or loss of profits as a result of an insured event. More >>

Free business group review

Did you know that if your business turnover is $1M or more, you may be eligible for Enterprise Connects free business group review (min of two businesses) that comes with a $10,000 (dollar matched) grant? The business review identifies with you throughout the various operational levels of your company to develop a thorough view of; the strengths and weaknesses of your business, strategic issues, potential areas for business improvement and potential areas for growth etc. The Tailored Advisory Service Grant will reimburse half the cost, up to a maximum of $10,000 (excluding GST), of engaging a consultants /service provider etc to deliver improvements recommended in your Business Review. Improvements eligible for funding may include; supply chain management, business and quality management systems, lean manufacturing, strategic and business planning, resource management, waste/resource management, people and change management, new product or service development, market access and development, export strategy and more.

Contact David Monck on +61 8 8162 4711 or david.monck@innovation.gov.au

Get the value out of your membership

The start of a new year is a great time to make plans and set goals on how you will grow your company. And Food SA is here to help, offering a range of benefits for members through our adelaide, interstate and overseas offices, programs, events and communication activities, all you need to do is get involved. Read how member Mitolo Group connects and gets the value of out of their membership with Food SA to advantage their company. “The Mitolo Group joined the former Food Adelaide at inception and use the Food SA team based in Shanghai. “This has given us a distinct advantage when sourcing new business in China. They do extensive research and investigative work on our behalf, and coupled with their own widespread network of connections they quickly distinguish the validity of leads and make contact with prospective partners, inevitably saving us time. It is highly advantageous to have access to the expertise and local knowledge and collectively Food SA China acts as a conduit, preventing any potential challenges we might have with language, translation and culture.” More >>

Meet our member: Pangkarra Foods

Pangkarra Foods is a family owned and operated company based in the Clare Valley. Five generations of the Maitland family have been producing quality cereals, legumes and export hay. Today they also produce premium wholegrain dry pasta and quality wholegrain durum flour.

Pangkarra pasta is made from 100% natural ingredients, high in fibre, low in fat, low GI and is an excellent source of antioxidants and phytonutrients.

Katherine Lindh, Marketing Manager shares her insights on what’s great about our industry, her inspirations and what positive qualities they cultivate in the company.

More >>

Sponsor profile: Corporate Conversation

Corporate Conversation is a leading South Australian corporate communication and public relations firm. We assist businesses to understand and work with traditional, online and social media. We have significant expertise in the food and beverage sector with clients as diverse as San Remo, Coopers Brewery, Foodland, Balfours, Drake Supermarkets, Holco and Spring Gully. Corporate Conversation’s services include; Communication strategy, Social media strategy, Media liaison and publicity, Media training, Strategic alliances, Speeches, marketing letters and annual reports, Award entries and Copywriting and editing. Services range from ongoing communication programs through to short-term and once-off projects.

As a proud supporter of South Australia’s food and beverage industry, Corporate Conversation welcomes the opportunity to assist Food SA members to understand and work with the media.

More >>

Meet our member: Pangkarra Foods

Posted on January 13, 2012 by Nicole Phillips

Pangkarra Foods is a family owned and operated company based in the Clare Valley. Five generations of the Maitland family have been producing quality cereals, legumes and export hay. Today they also produce premium wholegrain dry pasta and quality wholegrain durum flour.

Pangkarra Foods

Pangkarra pasta is made from 100% natural ingredients, high in fibre, low in fat, low GI and is an excellent source of antioxidants and phytonutrients.

Katherine Lindh, Marketing Manager shares her insights on what’s great about our industry, her inspirations and what positive qualities they cultivate in the company.

What’s great about the SA food industry?

The SA food industry is a colourful food bowl of different producers, each with their own individual stories. South Australia is blessed with four distinctive seasons, giving producers and farmers the opportunity to grow and source an array of fruits, cereals, crops, wine, and livestock.

What inspires you about your work?

From a farming perspective, it is rewarding to see a product grow from a seed, and finish in a uniquely packaged product. To eat the fruits of your labour, so to speak, is an inspiring and satisfying experience.

What positive qualities/character do you try to cultivate in your company?

Pangkarra is a very new company, so for us, it has been about conveying the best messages right from the beginning. Instead of fixing something, we can start with something that doesn’t need to be fixed, and we can try to create a business the way we want it to run. A big positive for Pangkarra is that we are different from other pasta producers, in that we are completely traceable and we are the only producers of stone milled wholegrain pasta in the country. It is important for us to have a point of difference.

2012 food industry trend predictions…

The trend is certainly moving towards consumers choosing what’s right for them. They want to know where their food has come from, what ingredients are used, and if it’s safe for their family.

Visit the Pangkarra Foods website for more.