In The Media

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

"The Grampians National Park in Victoria is unlike anywhere else in the world, with its sandstone cliffs, craggy mountain ranges, water holes, desert plains, fruit orchards and plush grazing country. Shannon Harley gets off the beaten track to meet the region’s producers."

"Salt. Those tiny grains, jewel-like crystals or ethereal flakes we sprinkle on our food religiously, but where does it actually come from? I’m ankle deep in the strawberry milk-hued water of the vast Pink Lake in Dimboola, Victoria, and I have salt on my mind, well under my feet to be precise. In this open, windy pocket of the The Grampians National Park, where the Wimmera River meets the Little Dessert, I’m hand-shovelling salt from the shallow surface of the lake with delicious. Produce Awards winner Mount Zero Olives and men from the local Barengi Gadjin Land Council. The annual harvest is a joint partnership that produces around 30 tonnes (a pinch, on the grand scale) of this beautiful, unrefined, mineral-rich kitchen staple. 

“My family have been at Mount Zero since 1993,” says Rich Seymour from Mount Zero Olives. “Successive droughts and bushfires have made us look beyond the olive grove towards the produce of the wider region. We now work with a growing number of farmers in the Wimmera-Grampians area to produce a truly regional range of pulses and grains and, more recently, with the traditional land owners at Pink Lake, a project we are very proud of.” 

The Noma-effect of Rene Redzepi’s stint Down Under has certainly ignited passions among us city folk to connect the dots between the food on our plate and the dirt or water whence it came, but this concept is nothing new in rural landscapes, says chef Robin Wickens, who cooks only what he grows at his toqued destination restaurant Royal Mail Hotel, Dunkeld. 

“There aren’t many restaurants in Australia where you have the space or resources to have a kitchen garden of the size needed to truly provide for a restaurant,” says the British-born chef, who replaced Dan Hunter behind the pans when he moved to Brae. “It’s great to see how self-sufficient we can become. Since I’ve been here we have nearly trebled the garden program – we have our own snail farm, cultivate our own mushrooms and free-range eggs, as well as breeding our beef and lamb.” 

Wickens’ menu reads like a greatest hits of The Grampians. There’s pork from Greenvale Farm served with locally grown barley; buffalo milk yoghurt from Shaw River, who established Australia’s first herd when they imported buffalo from Italy and Bulgaria over 20 years ago; along with the winter harvest from the Royal Mail garden, including quince, saffron, rhubarb and root vegetables. 

“I wanted to create a rural Australian restaurant to give visitors a unique experience,” says Wickens of his hyper-local tasting menus. “That doesn’t mean exclusively using native ingredients, but rather local produce that defines this pocket of the country.”

Words: Shannon Harley; Recipes: Samantha Coutts; Food Photography: Jeremy Simons; Styling: Kirsten Jenkins; Location Photography: Mark Roper

Salt of the Earth - Straight To The Source takes delicious. Australia's Shannon Harley off the beaten
track in the Grampians, Victoria to meet the region’s producers. Issue: April 2016

Australian Flavours - delicious. magazine 

We have taken many chefs on educational tours to Meredith Dairy over the years and the more we learn about this Australian farming family and their award-winning products, the more we fall in love with them.

Meredith Dairy began in 1991 when Sandy and Julie Cameron decided to try something new on their farm in Central Western Victoria. 

“In 1991, traditional farming was in turmoil and the price of wool and farming commodities became uncertain,” Julie says. “To survive on the land we needed to be innovative and add value to our farm produce. We love food, so we decided to milk sheep, then goats, to make cheese and yoghurts.”

Thirty years later, Meredith Dairy is the largest farm of its kind in Australia.  

Sandy says: “Our sheep and goats are healthy, well-fed and well-nurtured; this is the key to incredible milk. Our products are made every day in our on-farm factory, using the morning milk.” 

Meredith Dairy’s Chèvre Original is a simple goat’s cheese made daily with fresh goat milk and seasoned with a pinch of salt. It’s the perfect base ingredient because of its fresh, clean taste and creamy texture.

For clubs, this product stands out as it is available in a 1kg log and its versatility lends itself to dishes from breakfast to dinner. 

Meredith Dairy is also one of the very few Australian owned and operated goat dairies that produce goat’s cheese in foodservice-sized packs – which is just one more reason to love them.  

Some cool facts about Meredith Dairy Chèvre Original:

Fresh chèvre has a salt content of less than 2 per cent, meaning it’s perfect for use in any dish, savoury or sweet.

Texture is firm enough that it can be crumbled in a salad, but it’s also soft enough that it can be whipped into an emulsion.

The subtle flavour profile comes from its freshness, as it is processed within hours of the goats being milked. 

It was recently awarded Gold at the 2020 Royal Cheese & Dairy Produce Show for excellence in Goat Cheese Milk, as well as the Australian Cheeseboard Perpetual Trophy for its ongoing success and took home Gold just last week for their dill chevre. 

It’s made on a family-owned farm that uses sustainable farming practices.

In our latest column for ClubTIC, we shine a spotlight on Meredith Dairy while looking at products that are perfect to use on club menus.

In the News... Straight To The Source talk to ClubTIC.