Greater efficiencies and cost savings are flowing through to local food businesses following the completion of several projects through the newly opened South Australian Food Centre located at the Regency International Centre, TAFE SA. The four partners of the Centre are working together to connect businesses to the right people and resources. After consultation with PIRSA’s Industry Development Officers, ten businesses have met with SARDI and DTED staff from the Centre about how to optimize the process flows in a variety of food production facilities. Recommendations were made such as the removal of double handling, optimising heating and cooling processes, minimising unnecessary labour costs and developing tools for monitoring key performance indicators (KPIs) of their production and utilities. As a result the quality of perishable products will also be markedly improved due to reduced exposure to elevated temperature and less physical handling.
To connect to the SA Food Centre and see how it can help grow your food business, your first step is to contact the Industry Development Officer in your region.
South Australian Food Centre
Regency International Centre, TAFE SA
Days Rd (Main Entrance)
Regency Park, SA 5010
p: 8348 4095
f: 8348 2484
e: safoodcentre@saugov.sa.gov.au
w: www.safoodcentre.com
Have you got your tickets? RSVP has been extended to Friday 7 November 2008. Last chance - book now!
The winners of The Eleventh Annual South Australian Premier's Food Awards will be announced at a 'green' themed gala dinner on Friday 14 November 2008. Make history as you join the hundreds of guests at the first ever gala dinner in the new Goyder Pavilion at the Adelaide Showground. Experience the Seriously South Australian 5-course menu featuring organic and bio-dynamic produce by Simon Bryant, Hilton Adelaide. Enjoy a Vok 'green' cocktail on arrival and featured wines by Coriole Vineyards. Be entertained by nearly 30 local musicians and performers in a world-music extravaganza. The products, suppliers and procedures we’ve chosen this year have less of an impact on the planet. The aim is for all of us to reduce greenhouse emissions and through the simple act of planting tress this event will be carbon neutral.
View a video from Sumptuous TV promoting the Awards presentation gala dinner.
Tickets are $140 per person or $1350 for a table of ten and can be purchased online at www.safoodawards.com.au
Organic pioneers Gavin and Rosemary Dunn from Four Leaf Milling recently received a Lifetime Achievement Award from The Organic Federation of Australia (OFA). The honour acknowledges the 40 years that they have pioneered the organics industry in Australia. Twenty two years ago Gavin decided to call a meeting with six like minded farmers, which began the formation of the Biological Farmers of Australia (BFA), for which Rosemary created the logo. Gavin was Chairman of the group for 7 years and when he resigned from the position, there were over 1,000 members. Today BFA is the leading certifying body in Australia. Four Leaf Milling are also celebrating 40 years in business in 2008.
Gavin and Rosemary Dunn
Four Leaf Milling
p +61 8 8528 5330
e www.fourleafmilling.com
The SA Food Centre is presenting a ‘New Packaging Trends and Alternatives’ workshop for the food industry with a particular focus on seafood. The workshop will look at the latest trends in packing technology for products, packaging for extended shelf life, and developments on retail packaging. The workshop in collaboration with The Australian Seafood Cooperative Research Centre (CRC) is the first in a series of master classes with future workshops to be held focusing on freezing and chilling technologies (rapid freezing, chilling, and rapid thawing), traceability and new product development. A range of industry experts will present the workshops including international guest Bernard Leveau from leading global packaging and equipment company, Multivac, who will highlight the latest trends in Europe and USA.
Date: Monday 1 December 2008
Time: 9.00 am to 1.30 pm
Cost: Complimentary
Venue: SA Food Centre, Regency International Centre, TAFE SA
RSVP: by Friday 21 November 2008
Register to:
SA Food Centre
p 8348 4095
e safoodcentre@saugov.sa.gov.au
Every year hundreds of talented amateur cooks spend hours preparing entries for cooking classes and competitions at the Royal Adelaide Show and country shows across the state. ‘The Blue Ribbon Cookbook’ by Liz Harfull is a celebration of these shows, the cooking traditions and the characters behind the unique recipes. Ranging in age from three to ninety three, the cookbook showcases recipes and stories from veteran prize winning cooks, to talented newcomers using tried and true recipes and techniques lovingly handed down from older generations. The recipe collection includes yeast buns, chocolate fudge cake, lemonade scones, marmalades, sauces, chutneys and relishes.
Purchase online at www.wakefieldpress.com.au
It was all things 'Limestone Coast' in Rundle Mall on Friday 10 October 2008 when Limestone Coast Food, Limestone Coast Tourism and Women in Business & Regional Development showcased the region to over 2000 people. Limestone Coast Food displayed a diverse range of produce from the region with local chef Susie Chant conducting cooking demonstrations using award winning Robe Butchers sausages & bacon, emu fillets, Limestone Coast Trout and Pooginorgorik Turkey. A luncheon for 100 invited VIP guests from some of South Australia’s major businesses was also held and included Limestone Coast lamb & rosemary pies, sundried tomato & feta cheese tarts, bush seasoning frittatas, bush spinach quiches, wattleseed bread and local honey biscuits, sponge roll and Muntrie muffins. Limestone Coast on Display formed part of the Small Business Month activities happening right throughout the state in October.
Jenni Ling
Limestone Coast Real Food Trail
p +61 0458 77 3663
e jenniling@bigpond.com
Meeting an increasing need to focus on the demands of the consumer, rather than producing generic, undifferentiated products, was highlighted by leading international marketing speaker, Professor David Hughes, at a recent Seafood Marketing Workshop. Professor Hughes spoke on current and future directions in seafood retailing for seafood businesses at the event, hosted by the SA Food Centre and the Australian Seafood Cooperative Research Centre (CRC). Professor Hughes’ global viewpoint was reinforced by speakers from the Ehrenberg-Bass Institute of University of South Australia who examined the importance and valuation of different prawn characteristics (eg fresh/frozen, farmed/wild, imported/Australian) by Australian customers. This work was undertaken as part of a Marine Innovation SA (MISA) study. Sydney Fish Market (SFM) speakers also discussed the SFM’s development of a range of new seafood products including fish patties, seafood chowder and salt and pepper calamari. The Seafood CRC said its latest initiatives will help deliver new seafood processing capability and capacity to allow seafood companies to move in the directions outlined by the speakers.
John Carragher
SARDI
SA Food Centre
p +61 8 8348 2472
e carragher.john@saugov.sa.gov.au
The Victor Harbor Farmers’ Market is on track to open 6 December 2008 at Grosvenor Gardens in the heart of Victor Harbor. Operating each Saturday from 8 am to 12.30 pm the market has the support of the City of Victor Harbor, its Economic Development Committee and a very enthusiastic organising committee. The Market will be run as a community based not for profit incorporated body with a general membership base of producers and community members. It aims to feature product from the Fleurieu Peninsula and Kangaroo Island. Interested stall holders can download an Expression of Interest Form and The Market Charter from www.victorharborfarmersmarket.com.au
Janice Blair
Victor Harbor Farmers' Market
p +61 0410 448 331
e jblair@ozemail.com.au