At Straight To The Source we believe in the power of collaboration. We understand the value of working with like-minded people to achieve common goals. In fact, we’d go as far as to say that when you engage with others in your business community, you are more equipped to ride through the difficult times and delight in the successful times; as you’re doing it together.

But how do you activate a community of like-minded people and brands? Where do you look to get involved in events relevant to your product? How do you seek connections that will build loyalty and advocate for your brand? And how do you know about funding or event opportunities that may be available to you?

Well, we’re here to help! We’ve got you covered with a range of local, regional and national resources. 

Check out our link to funding grants, industry associations, food awards, tourism and agritourism assets, food and beverage festivals, agricultural institutes, farmers markets, and government industry sector resources.

Perhaps we’re missing some? If you have other suggestions for resources that would complement this list and benefit others, please email to: hello@straighttothesource.com.au

Royal Agricultural Society of Tasmania: Royal Tasmanian Fine Food Awards

Queensland: Food & Agribusiness Network (FAN)

South Coast Food and Wine Festival 13-14 October, 2023

Wagga Wagga Food and Wine Festival 23 March 2024

Moree on a Plate Food and Wine Festival 11 May 2024

Sip and Savour Port Macquarie 8-10 June 2024

Foundation for Rural and Regional Renewal

Regional Development Australia: RDAs are located within each region, in each state and often list grant opportunities.

Industry Connections, Resources & Marketing

Destination NSW delivers the NSW First Program to assist tourism businesses around the State to develop, promote and sell their tourism products through its workshops, webinars, industry guides and one-to-one mentoring and advice.

Opportunity: to be listed on DNSW site for greater exposure/visitation

Action: Join DNSW membership program called “Get Connected”

Destination NSW - Destination Networks: coordinate destination management and work closely with local government, tourism organisations and operators.

NSW Visitor Economy Strategy - Building Momentum to 2030

NSW new legislation: 5 things you can do on your farm 

DestinationQ: is a partnership between the Queensland government and the tourism industry. GRANTS

Economic Development: Often linked with tourism, a good source of support for new and developing businesses. 

Local Tourism Body: Usually funded by Council and coordinates consumer-facing tourism marketing (visitor site for accommodation, events and experiences) and internal industry development and support

Local Chamber of Commerce: Members & non-members can usually attend events

News & Media: local & national print and social media

Public Relations: Engage a publicist to provide targeted exposure to your business

NSW Government: 5 things you can do on your farm

Australian Regional Tourism: Agritourism 2030 Strategy

NSW Government: Department of Primary Industries (DPI)

Australian Farmers Markets’ Association

AIFST (Australian Institute of Food Science and Technology)

CSIRO (Commonwealth Scientific and Industrial Research Organisation)

The Australian International Olive Oil Awards

London International Olive Oil Competition

All you need to know about olive oil competitions

We’ve got you covered with a range of local, regional and national resources. 

At Straight To The Source, we’re all about shining a spotlight on innovators – those pushing the boundaries and coming up with exciting new products or ways of producing. And if there’s one producer in our directory that fits the brief it’s Nooey® & Co. 

Nooey is a keto-friendly, low-carb alternative to traditional noodles and pasta, and promises to be just as delicious – if not more. It’s no mean feat, but one that creator and maker Anliette knows Nooey can achieve.

Like many bright ideas, Nooey was born in the midst of the pandemic. Looking to combat the side effects of Sydney lockdowns, foodie and photographer Anliette decided to make the switch to a ketogenic lifestyle. In doing so, she gave up her much-loved noodle and pasta dishes, and struggled to find a keto-friendly alternative that still hit the spot. So? She set out to make her own.

“Over almost two years I ran about 200+ experiments to perfect the Nooey recipe and production process,” says Anliette. “There wasn't a lot of existing information or examples to draw upon, so I spent a lot of time understanding how the ingredients would behave and work together to produce an alternative to pasta. In the process I also went through five different pasta machines, breaking three, to find the most effective approach!”

It’s safe to say that Anliette’s persistence paid off. The final product – Fettunooey – is a delicious, nutritious nest of noodly goodness, able to be seamlessly subbed into your favourite Asian, Italian and fusion dishes and cooked to perfection in under three minutes (perfect for quick midweek dinners). You’re probably wondering, what does a noodle alternative that’s low-carb, high-protein, ketogenic, vegan and diabetic-friendly taste like? 

“To me, it tastes and feels like wholemeal pasta,” she says. “You can taste the nutrition – it's filling in the mouth and feels nourishing and substantial, but without the gut-heaviness of traditional wheat pasta."

Recreating the silky, slurpy goodness of a traditional noodle comes down to a few key ingredients, with a nutty little legume called lupin leading the pack. Lupin is rich in micronutrients, fibre and protein, while being low cholesterol and low GI (fun fact: Australian lupin boasts the lowest GI of any commonly consumed seed). Lupin is also non-GMO and a more sustainable crop than most – it requires less water and fertiliser to grow, making it lower maintenance and lighter on the planet.

Sustainability is integral to the Nooey ethos, from their subscription-based distribution model to GMO-free organic ingredients and biodegradable packaging. Another reason to get behind Nooey? They’re passionate about sourcing locally and supporting Australian growers wherever possible.

“Over 95% of Nooey's ingredients are sourced from handpicked Australian suppliers including partners from New South Wales and South Australia,” says Anliette. “Our locally sourced ingredients include our lupin flour, the wheat protein (gluten), and extra virgin olive oil.” 

“Our ambition is to increase the proportion of ingredients sourced from Australia and to continue to produce our product locally. We also print and source our home compostable packaging from Sydney! 

With the success of their signature Fettunooey, Anliette and the team got back in the kitchen to cook up the next addition to the Nooey lineup. And if you love a good lasagne, they’ve got some good news for you. 

“Lasagnooey, the Nooey lasagne sheet, is here! We're very excited about this as it opens up options for different recipes such as cannelloni, pappardelle and pasta bakes. We’re also working on short-form pasta shapes and rice, including a gluten-free version of Nooey. We’ll always be refining our recipe and our approach to handcrafting our product.”

To taste what all the fuss is about, or to find out more about getting Nooey on your shelves, click HERE.

The ultimate guilt-free pasta noodle that ticks all the boxes in taste, texture, and nutrition.

Say Hello to the Next Level of Noodles with NOOEY! 

NAIDOC Week is an annual celebration in Australia paying homage to the culture, history, and accomplishments of Aboriginal and Torres Strait Islander peoples. The 2023 theme, "For Our Elders" recognizes the pivotal role Elders play in our communities and families as custodians of cultural knowledge, pioneers, caregivers, advocates, educators, survivors, and leaders.

Straight To The Source, renowned for its collaboration with Indigenous primary and artisan producers, eagerly seized the opportunity to support and showcase the diverse culinary heritage of First Nations producers through bespoke 2023 National NAIDOC Week hampers. By embracing these products, consumers not only savour the incredible flavours of Indigenous ingredients but also contribute to the economic empowerment of Aboriginal and Torres Strait Islander communities.

The exclusive Straight To The Source 2023 National NAIDOC Week hamper features products from the following notable and Supply Nation accredited First Nations producers: 

Chocolate on Purpose, a chocolate brand based in Millthorpe NSW led by Fiona Harrison, a proud Wiradyuri yinaa (woman) of the Bila Galari (Lachlan River). With a commitment to ethically sourced cocoa and empowering Aboriginal farmers, Chocolate on Purpose is a true embodiment of sustainable and socially responsible practices. 

Indigiearth is a brand dedicated to showcasing premium bush foods made from authentic Australian native ingredients that are ethically sourced and sustainably harvested. Founded by Sharon Winsor, a Ngembi Weilwan woman from Western NSW, Sharon is passionate about connecting people with Aboriginal culture and heritage through native foods. Indigiearth is now recognised as a leading NSW Indigenous business providing the experience and knowledge of bush food.

Pundi Produce specialise in organically grown Australian native fruit, vegetables and herbs cultivated in a sustainable way in Monash, a town in the sun-drenched Riverland region of South Australia. Owned by Indigenous farmer Dominic Smith, Pundi Produce is also about celebrating the food’s cultural heritage and making a difference for Indigenous youth living in the community. Dominic is also passionate about improving community and environmental well-being through its practices.

Sobah Non-Alcoholic Beverages, established in 2017 and proudly Aboriginal-owned and led, is Australia's first non-alcoholic craft beer company run by husband-wife team Clinton and Lozen Schultz. Based on beautiful Kombumerri country known as the Gold Coast, QLD, and with flavours inspired by native bush ingredients, Sobah Beverages offers a refreshing alternative to traditional alcoholic drinks while celebrating Indigenous culture.

Something Wild is an Indigenous food and beverage company who specialise in game meats and native greens and is at the forefront of supplying Indigenous foods to restaurants and consumers around Australia. Something Wild has built strong relationships with Indigenous communities which allows them to promote and supply unique produce from one of the world’s oldest cultures, as well as providing positive opportunities and outcomes for many rural and remote Mob communities. 

Co-founder and General Manager of Something Wild, Daniel Motlop, is a Larrakia man from Darwin, Northern Territory who now calls Kaurna Country home, in Adelaide, South Australia. Daniel was one of twenty-eight finalists in the 2023 National NAIDOC Week Awards and one of three finalists in the “National NAIDOC Innovation” Awards Category. Selected from a pool of almost 200 nominees, these finalists exemplify the spirit of NAIDOC, which is a week-long celebration of Blak excellence across the Country. 

Last but not least, Warndu, is an Indigenous-owned company whose name means ‘good’ in the Adnyamathanha language. Founded by Rebecca Sullivan, Damian Coulthard and Siobhan O'Toole, Warndu's commitment to sustainable farming practices and respect for Indigenous knowledge makes their products not only delicious but also environmentally conscious. 

NAIDOC Week 2023 highlights the importance of acknowledging and celebrating Indigenous culture, and the collaboration between Straight To The Source and these First Nations producers is a perfect embodiment of this spirit. Through food, we can connect, appreciate, and savor the rich tapestry of Australia's Indigenous heritage.

Learn more about National NAIDOC Week HERE.

We acknowledge the traditional custodians of the land on which we live and work and pay our respects to Elders past, present, and emerging.  

Tom Hitchcock is one of the quiet achievers in Australia’s hospitality industry. At just 28 years old, Tom has already climbed the ranks and earned his place as head chef of Spirit House restaurant on the Sunshine Coast. He’s also just returned home from the Foodservice Australia tradeshow in Melbourne, where he took out the acclaimed Australian Chef of the Year title.

Congratulations on taking out the Chef of the Year competition. What's your secret to approaching high pressure competitions like these?

Thank you. I was lucky enough to win the Queensland Chef of the Year title in 2022 and went on to be named Australian Chef of the Year this year. It’s been a fantastic experience, and after also being named a finalist in the Australian Chef of the Year comp in 2022, you do develop a bit of a strategy when approaching high pressure competitions like these.

Having such a passion for food, it was only a matter of time (and experience) before I was able to build some confidence in what I do. I utilise my techniques and the good habits I’ve learnt through my work to calm myself before going into the competition kitchen. Making sure I am cool, calm and collected each time I walk into the kitchen really prevents the pressure from getting to me and stops me from making too many mistakes. 

Is it true that you've now won three Unox ovens through these competitions?

Yes, that’s most certainly true. I keep one in the work kitchen, from the Queensland comp. The oven from 2022 I gave to another chef, to help out his kitchen, and this last one I'm going to keep as a trophy in my house.

Why do you think competitions like these are valuable for Australian chefs?

They provide you with the opportunity to test yourself. They allow you to meet other people in the industry who share your same passion, and who you can learn new techniques from. They open your eyes to new styles of food, and new and exciting ingredients and flavours to experiment with.

What do you love most about the hospitality sector? What keeps that fire in your belly?

To be honest, I'm not sure. I have such a love for cooking; I love the teamwork, the creativity, the knowledge of how different foods react with each other. I love the history, the equipment. The industry is just so large and there’s so much to learn.

What dishes/flavours are you experimenting with at the moment? What can we expect to see on the next Spirit House menu?

I’m currently experimenting with new misos and garums. I’ve also been playing around with vinegars and alcohols, and they’re all made using waste from the kitchen. 

Next on the menu will be a new Chicken Satay, which we’re combining with a Kra Pow or Dan Dan style sauce. It’s not quite there yet though; we’re still working on the garnishes and getting the texture right. 

Coming into winter, we’re also looking at making a braised green papaya dish. It has a similar texture to potato but is a bit meatier.

My favourite food memory would be when I did my first ferment. I was making creme fraiche, and it was just so simple and is such a good way to preserve cream. This opened up the gateway for me to start questioning other kinds of food and how they can be made and preserved.

We sit down with Tom Hitchcock, recently named Australian Chef of the Year at Foodservice Australia in Melbourne, to find out what keeps the fire in his belly, why he loves competing with his industry peers, and what we can expect to see on his next menu.

Q&A with Australian Chef of the Year: Tom Hitchcock

Founded in 2021 by multi-generational farmers Mish and Stace Allen, Claystone Meats was born from the desire to create change in the Australian meat industry and offer consumers a more sustainable choice. Family-owned and operated out of Beard, ACT, Claystone prides itself on herding exclusively free-range cattle that roam the open grass pastures of the lush Hoskinstown plains. 

Their cattle – a deliberate mix of Angus and Hereford – are antibiotic- and hormone-free, and grazed on a considered diet that includes silage and spent grain from local brewery Bentspoke. The cattle are farmed using low-stress handling techniques wherever possible, which results in a herd with exceptional flavour and greater consistency than more mainstream products on the market.

At Claystone Meats, ethical farming goes beyond just happy, healthy cattle. Their facility in Beard has been built to optimise meat quality, keeping processing and quality control in-house while also keeping food miles low. Everything from their temperature-controlled butchers' room to their in-house chef has been designed to deliver the best possible quality while leaving a lighter impact on the land.

We caught up with Stace to chat about all things sustainability, the Canberra food scene, and why you should give their beef bacon a go.

Q. Can you tell us a little more about your and Mish’s farming backgrounds?

 A. We both grew up on the land quite close to each other as the crow flies. Mish came from a dairy farming background his father changing to a beef operation when Mish was a young boy. Mish has a natural affinity with animals (chooks, horses, cattle, dogs you name it!) and has spent his life striving to be at the top of the game, to source and use the best genetics and stay up to date on the best farming techniques. I grew up on a beef farm and loved the extreme nature of farming and the practical challenges that you face on a daily basis. Both of us are multi-generational farmers and have each learnt so much from our relatives that have farmed before us.  

Q. Can you tell us more about the relationship between Claystone Meats and Brodburger? 

A. A chance meeting saw a relationship form between Claystone and Brod. They were seeking consistent high-end beef for their cult following of burgers. We were looking for another option for our beef than big supermarkets, so a relationship formed. After supplying Brod for a few years we knew the demand was there to further our supply so… here we are! 
Q. How did partnering with an icon of the Canberra food scene shape your operation?

A. The guys from Brod are not only Canberra icons but also truly incredible humans and have supported the Claystone farm through the drought when we were at our lowest and have been our biggest cheerleaders as we came out the other side. Without partnering with these guys we might never have taken this leap into. 

Q. What does a more sustainable future for the farming industry look like to you?

A. For us, it's about making use of others waste products like the grain from a local brewery that would otherwise be in landfill and can be utilised as a feed source for our animals or as organic matter put back into the soil. Using what we have on hand and cropping in a manner to ensure correct rotations and earth that it nurtured rather than exploited. 

Q. What do you wish more people knew about sustainable farming/choosing more sustainable meat options?

A. We often say to people that we aren’t trying to convince them to eat more meat. For us it’s not about that, it’s about eating meat that you know has been raised and farmed in the best way possible. Making the better choice. 

Q. What makes your beef bacon so special/better than pork bacon?

A. Gee, I don’t know that I would say better than pork… but it's every bit as good and anyone can eat it. Those that are restricted by diet or cultural beliefs are able to enjoy the smokey salty goodness that was have come to know and love.  

Q. What product on the menu would you recommend to someone new to Claystone Meats? Why?

A. A ribeye! Packed full of flavour and presents so impressively when sliced and served to share with the bone on the plate. It really is a crowd pleaser 

Want to connect with Claystone Meats? Keen to get some of Canberra’s best meats on your shelves or menu? Head to our Producer Directory to read more and to get in direct contact: Claystone Meats. 

Claystone Meats: A more sustainable take on top-quality cattle

This year consultancy Straight to the Source, who connect industry to artisan food and drink producers, secured three of Australia’s most innovative experts Michael Nunn, Mark Beattie and Kade Cohen for the Fine Food Australia 2022 presentation – From their kitchen to yours – new products created by chefs. 

Straight to the Source’s Tawnya Bahr says there is currently a surge of chefs creating their own product ranges. “This is either to forge a new career path, or, to complement their existing business by value-adding. Either way, these clever innovators are using their culinary skills to channel themselves in a different direction and that’s exciting.  

“However successfully launching into a crowded market isn’t as easy as it may look, so we were keen to have chefs speak who have successfully branched out into their own businesses to hear their inspiration and insights in this growing space.”    

Here are highlights from the presentation. 

A special animal and a world class product  

According to Michael Nunn from Salt Kitchen Charcuterie, a very special herd of pigs in Victoria is the secret behind the creation of his product, Mr Cannubi Noix de Jambon. 

A former chef for 20 years, Michael first learnt to make dry cured ham in the Lot-et-Garonne when he worked with the Chapolard family at their farm charcuterie in 2012 and wanted to replicate a similarly high-quality product in Australia. 

“Our pigs from Western Plains Pork in Mt Mercer, Victoria, are a large reason why this product is special and amazing,” he says. “Our relationship with the farm has meant we are lucky enough to have access to female pigs that are grown specifically to achieve delicious results with our dry cured charcuterie. 

“This product is quite unique in Australia, and isn’t made by many other producers, so in the beginning it took quite a bit of education and explanation for the market to understand it. However, it’s now one of our biggest selling dry cures and we have escalated production to double what we produced last year.”   

Before launching Salt Kitchen Charcuterie, Michael’s apprenticeship began at the Continental café in Prahran and Mario’s on Brunswick Street. He was one of the original members of the Grossi Florentino team when the Grossi family took over in 1999. Returning to Ballarat at the end of 2012, he launched Salt Kitchen Charcuterie in 2014. 

“Noix de Jambon will continue to be a product that encompasses Salt Kitchen Charcuterie’s commitment to traditional European methods, quality and the producers of our region,” he says. 

How a messy problem led to a cocktail innovation

As a chef for 24 years working in 5-star hotels and Michelin star restaurants in France, England and Dubai, including top Sydney institution Pendolino’s, Mark Beattie is used to the challenges of professional kitchens.   

However, one particularly irritating issue eventually led to the creation of Bartenders’ Egg Whites, used to make cocktails in bars, by Mark’s brand Eggzi at the start of 2020. 

“As a chef, I constantly saw the bar staff throw out egg yolks when making egg white cocktails,” he says. “It was just messy for them working with shell eggs in the bar, as the eggshell would often end up in the cocktails, so I thought there had to be a better solution by providing egg whites. There were other competitor products in the market but nothing that was really focused on bars or that was user friendly for the bartenders such as delivering a product in pouches with resealable caps.” 

A health inspection at a restaurant Mark was working at, also gave him the idea to use pasteurised eggs. “Environmental officers like pasteurised eggs because they protect the end user. By pasteurising you kill bacteria such as Salmonella and Listeria, which are harmful bacteria.  

“Because of my background as a chef, I really understand the consumers’ needs and what benefit we can add to them. We like to encourage the creativity in our customers – chefs and bartenders – by making their lives easier through delivering products that add value to their professional environment.” 

Mark says the product is performing extremely well, most likely as they have focussed on a niche area of the market. “Our products are aimed at clients that care about using high quality products or have a safety focus. We are also about to go national with the product through our exclusive distribution partner Eustralis. As we have international interest that will be a major focus area for us in 2023.” 

A time saver for chefs that also delivers on flavour 

Describing himself as a hyperactive, fairly eccentric guy, Kade Cohen likes to pack a lot into his day. A chef by trade who has worked with fermenting and pickling powerhouse Cornersmith, and the renowned Chez Panisse in Berkeley, California, it has long been one of Kade’s goals to help chefs make the most of their time by delivering restaurant quality products minus the labour. 

Enter Kade’s creation – Made by Kade – a range of plant-based falafels and burgers for foodservice. The products, which are uncooked and snap-frozen, are designed to give customers a fresh tasting experience when cooked to order.  

“The products are gluten-free, vegan, nut-free and preservative-free and super quick to cook,” says Kade. “I’m humbled to say our products are really resonating with chefs. Stepping into kitchens with like-minded chefs and offering valuable solutions which both surprise and excite chefs is so fun.  

“I couldn’t be happier as currently we are ranged with national distributors like Bidfood and PFD along with incredible local distributors like Two Providores amongst others.” 

Looking to the future Kade’s ambition is to have a nationally recognised brand which is seen by chefs as one that offers a tight range of products that put quality, integrity and consistency above all.  

“There can be challenges putting out such a product, so as we grow it’s important that we retain the artisanal ethos and production methodology we have nurtured to date.”  

Source: This article was first published here

With the Australian food industry being such a fast-moving and dynamic space, exciting new trends are developing all the time. New products are constantly entering the market to meet emerging gaps and evolving needs of consumers.

From Their Kitchen to Yours – The New Products Leading the Pack

value+d Grains is an exciting new program designed specifically for innovative Aussie grain growers who are looking for support to explore, build & launch a successful value-add food business!

Often, the hardest part of starting up is starting out. Well, value+d is designed to help you navigate the journey! Under the coaching and mentorship of industry experts, participants of this 12-week program will learn the ins and outs of developing a successful value-added grains venture. 

Are you an Aussie grain grower or an entrepreneur in partnership with a grain grower keen to learn more about value-adding?

Or do you already have an idea and want the skills to successfully bring it to life? 

Then the value+d Grains program is perfect for you!

Interested in learning more? Register here: value+d Grains Program 2023: Register Interest and we'll be in touch to answer your questions.

We also have a series of upcoming FREE introductory workshops running online and in regions across Australia in February-March 2023. 

Our final information session is on Thursday, March 16 from 12pm-1pm AEDT. You can register to attend his free information session HERE. 

Starting on Monday, April 3, 2023, value+d is a customised 12-week program designed to provide grain growers with all of the tools and resources needed to navigate the food value-adding journey. Participants will get access to 1:1 business coaching with food industry experts, high-quality programming, and connections to customers, channels, and mentors. 

Prior to the program launch in April, we are offering a series of FREE workshops, either in person or online, for those that would like to find out more about the value+d program and the opportunity to diversify businesses. 

“There’s a lot of complexity when becoming a value-add business, but there’s also lots of opportunities,” says Dr. Christine Pitt, Co-Founder and Managing Director of Farmers2Founders. “Through the value+d program, we place producers at the centre of the innovation process, and provide them with the tools and support to capture these opportunities and feel confident in value-adding on their own.” 

To learn more about the value+d Grains program and to apply head to: www.farmers2founders.com/valued-grains.

The value+d Grains program is a collaboration between Straight To The Source, Farmers2Founders, and GRDC.

Everything Grain Growers Need to Know to Build a Successful Value Added Business

• 1 Lime, juice only, approx. 35g yield

• 50g Gin, your favourite, botanical heavy is favoured here

• 2 Lebanese cucumbers, peeled, diced into 5mm cubes, reserve seeds

• 50g Biodynamic yoghurt, strained for 12 hours

• To cure the cucumber place cubes into gin and lime mix for up to 12 hours ahead of service, in an airtight container and kept cool.

• Using a vegetable sheeter or careful peeling, cut two long apple ribbons and immediately place them into lemon juice acidulated, iced water – ideally within 20 minutes of serving.

• Strain and place apple ribbon on the plate and top with remaining ingredients as desired.

• 150g neutral oil, grape seed works well

• For the dill oil, blend oil and dill leaves in a high-speed processor for approx. 30 seconds, in 10-second bursts, so the mix doesn’t heat and cook.

• Line a strainer with muslin, pour dill oil mix in and set aside to gently strain through.

• Reserve dill leaf pulp for another recipe, and utilise dill oil for up to three days for this recipe.

• Adjust seasoning before serving if needed.

Recipe: Lobster, Apple and Cucumber Salad by Elena Duggan

Ingredients
100g (4 oz) Nooey / 4 nests
40g unsalted, grass-fed butter 
3 garlic cloves, finely chopped
1 tsp chilli flakes (or chopped bird’s eye red chilli)
1 tbsp soy sauce
1 tbsp oyster sauce
3 tbsp finely grated parmesan cheese, plus extra to serve (reduce according to taste)
2 tbsp finely sliced spring onions (scallions)

GARLIC OIL
3 tbsp avocado oil
3 garlic cloves, finely sliced 

STEP 1
To make the garlic oil, place the oil and the sliced garlic in a small saucepan over medium heat. Once the garlic is sizzling cook for 2-3 minutes, or until the garlic is just starting to turn golden at the edges. Transfer to a heat-proof bowl and set aside for later (the garlic will continue cooking and turn golden all over).

STEP 2
Add the butter, garlic and chilli flakes / fresh chopped chilli into a large frying pan over medium-high heat. Cook and stir until the butter has melted (and the garlic has softened but not coloured), then add the soy sauce and oyster sauce. Simmer for a minute and then take off the heat.

STEP 3
Cook your Nooey for 1 minute in rolling boiling water. Remove the pot from heat and continue to soak your Nooey for 1-2 minutes.

STEP 4
Place the burnt butter sauce back on the heat and add the pasta straight into the pan. Cook and stir for 1-2 minutes, adding 3-5 tablespoons of Nooey cooking water until it has been absorbed by the Nooey and everything is looking super glossy and thick. Toss through the parmesan cheese (add a little more Nooey cooking water here if it looks a little too dry). Divide among serving plates. Top with a drizzle of garlic oil and some garlic chips. Sprinkle with spring onion and add extra grated cheese. Serve!

Inspired by Marion Grasby - keto adapted.

Shop for Nooey Sample Our Low-Carb, Keto Pasta Noodles | Nooey – NOOEY®

Simple, moreish, easy meal that you can whip up in 15 minutes! We like to have this for lunch and mix and match with a side of lightly fried asparagus, salads or protein of your choice. Just nooeylicious! Serves 2

Recipe: Spicy garlic burnt butter Fettunooey

Based in the Byron Bay hinterland, Salumi Australia has been crafting cured meats and fermented small goods for the past ten years. Founded by Massimo Scalas and Rebecca McEwan, the focus for the business has always been on creating artisan-style products using meticulous technique and quality ingredients from Australian farmers.

Scalas says, “We have consciously returned to the traditional curing and fermentation techniques that our Italian ancestors developed centuries ago. Using slow food techniques, free-range pork and locally sourced ingredients wherever we can, we believe you really can taste the difference.”

For Scalas, Salumi Australia has been a way to pay homage to “the wonderful salumi of my native homeland”. And since launching, it has only been a matter of fine-tuning the traditional methods that he and his team use to cure, ferment and slow age their product range.

Scalas says, “We produce pork sausages using native ingredients such as lemon myrtle and mountain pepper and traditional flavours like fennel, chilli and garlic. We also produce chorizo, slow fermented and aged salami of all shapes and sizes, cured and slow aged meats like pancetta and speck and our latest all natural prosciutto cotto (ham).”  

Salumi Australia have recently released their coriander & chilli coppiette: long, thin strips of salt-cured and dried pork tenderloin coated in coriander & chilli. Distinguished by a reddish hue and a chewy texture, this specialty is generally served with other salumi varieties or on its own as a salty snack with a cold beer. The perfect addition to Club bar menus! 

Salumi Australia offers an extensive and versatile range that’s well received by foodservice with both ready-to-eat offerings for grazing boards and whole products suitable for cooking.

For further information, check out Salumi Australia - North Coast, NSW | Straight to the Source

Straight To The Source’s Tawnya Bahr and Lucy Allon slice into curing, fermentation and artisan-style with Massimo Scalas, co-founder of Salumi Australia.

Salumi Australia: Craft-conscious cured meats and smallgoods

Black barley and potato risotto
100g black barley (Australia)
Sea salt

Rinse and soak barley in water overnight.
Drain, rinse and place into a pan with 4 times the amount water to barley ratio.
Bring to a boil and simmer until tender – approx 1.5hours.
The grain should split exposing the white centre.
Once cooked, season water with salt, allow to cool then strain. Discard liquid.

Confit shallot
50g vegetable oil
50g butter
50g shallot, finely chopped

In a sauté pan on low heat, add oil and butter.
When the butter is melted, add the shallot. Sweat until very soft. Reserve.

Roasted chicken stock
8 litres water
4kg chicken bones, roasted

Place water and chicken bones in a stock pot, bring to a boil, lower heat and simmer for 6hours. Skim fat and scum regularly.
Strain through a fine chinois then discard bones. Reserve.

Wattleseed butter
5g wattleseed
200g butter

Toast wattleseed in a dry pan then remove to cool.
Combine butter and wattleseed in a bowl then wrap with cling film.
Place over a double boiler and simmer for 2hours.
Strain through a fine chinois. Discard solids. Reserve.

Score chestnuts then soak in water for 30min. Drain.
Roast at 180°C for 15min.
Peel while hot then quarter. Reserve for sautéing with Lion’s Mane mushroom.

Brunoise potato
100g Royal Blue potato
Peel, slice on mandolin and dice into water, or simply small dice. Reserve.

Lion’s Mane mushroom
150g Lion’s Mane mushroom
Dice mushrooms into a 15mm dice. Reserve.

Chestnut foam
20g grapeseed oil
50g butter
2 shallots, peeled, minced
2 garlic cloves, peeled, minced
1 litre milk
125g chestnuts, outer layer removed, roasted
500g Grana Padano, microplane grated
Sea salt, to taste
1 tsp lecithin

Heat grapeseed and butter in a wide pan.
Once butter is melted, sweat shallot and garlic until soft.
Add milk and bring to a boil.
Add chestnuts and Grana Padano. Infuse for 1hour, covered.
Pulse with stick mixer.
Strain through a fine chinois.
Season with salt.
Add lecithin. Blend with stick mixer to emulsify. Reserve.

To Finish
50g butter
50g Grana Padano, microplane grated
30ml lemon juice
2tbs chives, finely sliced
30g truffle

In a pot, place barley, shallot, drained potato and enough stock to cover. Bring to a boil then lower to a simmer.
In a pan, sauté lion’s mane mushroom and chestnut in butter until well roasted.
Once the risotto mix has reduced, season with wattleseed butter, Grana Padano, lemon juice and salt. Mix well.
The risotto should be loose and slowly spread across a plate. If too stiff, add more butter and stock.
For the warm foam, use a stick blender to froth. If no stick blender, bring the mixture to a boil then, in a blender, blend on high speed. Allow to rest for 1min to stabilise the foam.

To Serve
Place the risotto in the centre of a warm plate, garnish with the pan roasted lion’s mane and chestnut, then add the chives.
Place foam onto the risotto then to the side, place finely sliced truffle.

Black Barley is a delicious ancient grain that is low GI and contains a high amount of protein, fibre, vitamin B6 and phosphorus. It offers a nutty taste and unique texture. Head Chef, Mathew Sartori, Wildflower – COMO The Treasury, Perth shares this wonderful recipe. Serves 4

Recipe: Black barley and potato risotto, wattleseed, chestnut, lions mane, truffle

1 cup of Macadamia Butter | Brother Mountain Macadamias

Place all the ingredients, except the topping, in a bowl and mix together well. Spoon into the tray, smooth the top. 

Topping: place the macadamia chips/nuts on another baking paper lined tray, drizzle with maple syrup and sprinkle with a pinch of salt. Roast in a moderate oven for 5-10mins or until starting to show a golden colour. 

Smooth the top of the mixture and sprinkle over roasted macas. Place in the freezer for 4hrs or overnight. 

Cut the fudge into bite size squares and serve as soon as you take them out of the freezer. They melt quickly. 

This delicious recipe has been mac-adapted with thanks to The Compassionate Kitchen' by Davis and Noelle 2019 and shared by Brother Mountain Macadamias | Australia

An easy and festive holiday treat, to enjoy or give as a gift.

4 thyme sprigs, plus 1 tbsp picked thyme leaves

Place each chicken breast in an oven bag with half the onion, 50ml each of the white wine and vermouth, 1 bay leaf and 1 sprig thyme. Season with salt and pepper. Tie each bag in a knot, making sure to remove all the air from the bag.

Confit is the ultimate comfort food and this dish is sure to be a big hit at your next dinner party.

News

Field notes, events, recipes and all things food

Building your resources toolkit

Say Hello to the Next Level of Noodles with NOOEY!

For Our Elders

Q&A with Australian Chef of the Year: Tom Hitchcock

Beef bacon, anyone?

From Their Kitchen to Yours – The New Products Leading the Pack

value+d: Supporting Aussie Grain Growers

Recipe: Lobster, Apple and Cucumber Salad by Elena Duggan

Recipe: Spicy garlic burnt butter Fettunooey

Salumi Australia: Craft-conscious cured meats and smallgoods

Recipe: Black barley and potato risotto, wattleseed, chestnut, lions mane, truffle

Recipe: Chocolate Macadamia Fudge

Recipe: Poached Chicken Breast, Confit Chicken Leg with Harissa, Black Olives & Parsley Salad

Recipe: Spelt and Turmeric Oatcakes

Recipe: Chirashi or Scattered Sushi of Spanner Crab

Recipe: Lemon Pepper & Lobster Pasta

Recipe: Farro and Roasted Carrot Salad with Raisins, Harissa and Chickpeas

Recipe: Stuffed Zucchini Flowers

Recipe: Stuffed Globe Artichoke