Consumers demand food label reforms

Manufacturers will face higher costs to comply with mandatory new labelling rules for Australian food products.

But Industry Minister Ian Macfarlane says those costs will be small and customers appear willing to pay more for labels that tell them where their food is coming from.

The government is considering six options to help consumers easily identify which food products are Australian, or in the case of mixed-source goods how much of a product is produced or processed in Australia.

Mr Macfarlane says labelling reforms are long overdue and ambiguous phrases in current use, such as made in Australia from local and imported produce, mean nothing.

‘Consumers have reached a point where they are demanding this information,’ he told ABC radio on Tuesday.

‘We are very mindful that this will add a cost to manufacturing in Australia but consumers are saying they are prepared to pay that cost. It’s somewhere between half and one cent per…

 

*This article was originally published on Sky News – click to read in full. 

REVEALED: Australia’s best value supermarket has been named!

A Choice study has revealed the cheapest supermarket in the land.

Choice visited 93 supermarkets across 17 Australian locations and purchased a basket of 31 items included fresh foods bread, cheese, chocolate, canned tuna, toilet paper and frozen peas to come up with the results.

And the winner of Australia’s best value supermarket is ….. surprise, surprise…. Aldi.

Researchers found goods at the German-owned chain were up to half the cost of major brands at Coles and Woolworths.

Aldi’s basket of the 31 items averaged $87.68 nationally, compared with $174.97 at Coles and $176.77 at Woolworths.

A big shock in the survey was IGA, with the grocery bill totalling $188.61.

 

Steven Forrester announced as Jupiters’ new Executive Sous Chef

Jupiters Hotel & Casino have announced they have appointed Steven Forrester as Executive Sous Chef at the iconic Gold Coast property.

Forrester was previously the Executive Chef at Parliament House Canberra and Stamford Plaza Brisbane, and has cooked for Prime Ministers, Presidents, Kings and Queens, along with celebrities including Katy Perry and the late Patrick Swayze.

In addition to an impressive portfolio of clientele, Steven has many industry accolades to his name including President of the Australian Culinary Federation ACT and Vice President of the Australian Culinary Federation QLD. Steven has also won multiple awards including the Lexus Young Chef of the Year, Nestle Golden Chef’s Hat finalist and State Winner, Chef of the Year Victoria and Accor’s Golden Plate, just to name a few.

In his position at Jupiters, Steven will assist in overseeing the operation of the property’s seven restaurants, including the recently opened cutting-edge Japanese restaurant Kiyomi and Italian restaurant Cucina Vivo, banquets, pastry and one of the largest production kitchens in the southern hemisphere. He will also help lead a team of more than 180 Chefs.

Jupiters Hotel & Casino General Manager Food and Beverage Richard Gush said Steven’s experience and passion for the industry made him the perfect choice for the position.

“Delivering world-class dining is a key component of Jupiters’ $345 million redevelopment, so it’s fantastic to have someone of Steven’s calibre joining the team at this exciting time,” he said.

“Steven’s energetic approach and passion for training and development will also be a great asset for the entire culinary department.”

Steven said he is looking forward to playing an integral role in the expansion of dining experiences at Jupiters Hotel & Casino.

“I’m excited by the opportunity to be a part of this transformation project and to work with the talented Jupiters culinary team to deliver new dining experiences to the Gold Coast,” said Steven.

Three food events to heat up the GC this winter

Winter is looking even warmer on the Gold Coast with these three fun foodie events.

Locals can look forward to Pop Up Restaurants, Blade Clash competitions and Long Lunches in the sun, hosted by Chef Trent Morgan and Progressive Catering and Events.

Morgan said there is an event to suit everyone. “I love catering for all types of events and especially love to host my own,” he said.

Guests can be a part of the latest Pop Up restaurant trend by attending the Chef Table Dinner in May. They will be guided on a culinary journey, exploring up close the preparation of beautiful meals and experiencing the passion of the chefs and house staff. The event includes canapés, a three course meal, all in an intimate setting. Jo Treweek attended a previous Chef Table Dinner, and left remarking that the “food was incredible and the atmosphere was fantastic!”

For an evening of heated feasting and entertainment, locals are invited to attend The Blade Clash. The event includes 3 secret ingredients, 2 chefs, and just 1 winner! Watch the battle unfold as you cheer on your favourite Chef and indulge in the delectable canapés.

After raving success in 2014, Progressive Catering is teaming up again with Braeside Chapel and Moreton Hire to present The Legendary Long Lunch. Set amongst the beautiful gardens of Braeside Chapel, guests can enjoy a relaxing, mouth-watering banquet meal with a group of friends with live entertainment. It is the perfect way to spend a Sunday afternoon.

If you would like more information or would like to attend any of these unique events, please call Trent on 0424 304 002.

Vegemite chocolate taste test: is Cadbury’s new block awesome or evil?

Combining Australia’s most beloved breakfast spread with milk chocolate seems like the fever dream of a chocoholic who is looking for an excuse – any excuse – to start the chocolate eating early.

And so at 8.30 on Monday morning the Guardian newsdesk overcame their squeamishness and tasted the new offering from Cadbury – a milk chocolate block with caramel and Vegemite.

But where is the Vegemite?

Thankfully it’s not oozing out of the blocks where the caramel should be. That would be the stuff of science fiction (up there with the alien baby bursting out of Sigourney Weaver’s stomach in Aliens) – and would be a disgusting proposition to even to the most hardcore Vegemite fan.

Instead the addition of Vegemite is much more subtle – apparently mixed more or less evenly through the chocolate, and producing a salty edge to the Cadbury sweetness that is so in vogue today (think salted caramel everything).

The odour of Vegemite – so special, so unique – is still…

 

* This article originally ran in The Guardian – click to read in full.