Australia’s hospitality industry has as many as 95,000 job vacancies right now. 

To solve the current skilled shortage crisis, we are calling for urgent action by Prime Minister Anthony Albanese and the Federal Government to fix Australia’s immigration process. 

Restaurant & Catering Association is advocating for our members and the wider industry, and we need your support by signing the petition for immigration reform that includes:

Increase the Migration Program to 200,000

Allow international students the freedom to choose to work unlimited hours

Enforce stricter processing turnaround times for Employer Nomination Scheme visa (subclass 186)

Free fees for application costs to increase migration until milestones are reached and the skilled shortage crisis is alleviated

Inclusion of Restaurant Managers and Cooks in the Priority Migration Skilled Occupation List for Subclass 482 Temporary Skill Shortage Visa

Sign the Restaurant & Catering Association’s petition and help make it happen: https://homeofhospitality.rca.asn.au/hospitality-staff-immigration-petition/

Australia’s hospitality industry needs staff now

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 are back in the kitchen cooking up the next addition to the Nooey lineup. And if you love a good lasagne, they’ve got some good news for you. 

“Early next year we’ll launch Lasagnooey, the Nooey lasagne sheet. We're very excited about this since it will open 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, check out Nooey on our SttS Producer Directory. 

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

Australia’s hospitality industry needs staff now

We need your help to make it happen.

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