Sarah Lewis warns against underestimating the power of bees as she investigates locally produced honey. More…
Professor Glenn Albrecht explores the interrelationships and opportunities surrounding food, sustainability and ethics. Revealing how soil conservation, animal welfare and ecosystem protection offer society tangible ways to recalibrate the complex world of food, agriculture and consumption. More…
It should come as no surprise to learn that most of Australia’s leading cheesemakers take their inspiration from Europe. For a nation that grew up on blocks of tasty or plastic-wrapped singles, sampling handcrafted fromage in France or fresh mozzarella in Italy is nothing short of a revelation. Sarah Lewis delves into the world of artisan dairy in Victoria. More…
Victoria may not possess the right climate for growing coffee beans but it has proved nonetheless to be a fertile ground for boutique roasters and espresso aficionados. More…
While Australian chocolate may never be 100 per cent local – we’re not exactly known for our winning ways with cacao trees – a handful of chocolatiers are producing truffles, pralines and bars with all the grace and elegance of their European counterparts. More…
Nothing sings Australia fare quite like a barbecued sausage slapped between two slices of white bread, but as our tastes change and evolve, we all want bangers that offer more bang for our buck. More…
Gone are the days when you had a choice of Fosters, VB or perhaps a Red Back if your host was out to impress. More…
Few industries have demonstrated such a deliberate return to the past as breadmaking and baking. Rather than attempt to evolve and develop, bakers are employing centuries-old techniques and drawing on purest ingredients to hone their craft. Sarah Lewis explores the world of artisan baking. More…
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Sophie Zalokar runs Foragers, a farm-based cooking school and dining room with accommodation, in Pemberton, Western Australia. She spoke to The Locavore Edition about the abundant produce of the Southern Forests region and the dedication to local food in her community. More…
Michael Ryan of Provenance in Beechworth talks to The Locavore Edition about Tasmanian tigers, Twitter and food transportation. More…
The Locavore in the Adelaide Hills’ Stirling opened its doors ahead of locavorism’s time. Owner Chris March and chef Freddy Monaghan talked to The Locavore Edition about how the local food movement has changed and the produce that lies within 160km of their restaurant. More…
Aaron Turner is the chef at Loam in Drysdale on the Bellarine Peninsula. There’s no menu at Loam; the dishes Turner creates depend on what’s seasonal and local. More…
Food strategist Leah Galvin shares her thoughts on what a truly sustainable food system will look like. More…
Nick Ray used to think our supermarkets were all okay. Now he considers transparency in our food system a justice issue, his Footscray property is planted out with produce and there are bees making honey on the roof of his shed. More…
Dairy farmer Robert Pekin lost his Victorian farm to drought and low milk prices; he is now a key figure in the CSA movement and the founder of Food Connect. He spoke to The Locavore Edition about CSA in Australia, regional food systems and food justice. More…
Stephanie Alexander is renowned in Australia as a cook, food writer and restaurateur and more recently as the founder of the Stephanie Alexander Kitchen Garden Foundation. She spoke to The Locavore Edition about the value of farmers’ markets and bridging to gap between producer and consumer. More…
Glen Ballinger runs Maldon 50K Local, a Goldfields shop supplied by over 40 growers and producers from within a 50 kilometre radius, and works alongside other local businesses promoting the region’s produce. He talked with The Locavore Edition about the best of the Goldfields. More…
Amadis Lacheta is the Director of Village Well, a creative placemaking consultancy based in Melbourne, and the Director of Urban Permaculture. Her concern about the future of peri-urban agriculture, the farming on city fringes that feeds urban populations, led to Village Well hosting On The Edge, a forum on food and sustainability around Australian cities. The Locavore Edition spoke to her about food and the city. More…
When Alla Wolf-Tasker AM bought a treeless, blackberry-covered paddock in Daylesford, it was at a time when agriculture in Australia was largely monocultural and the idea of a local food movement was a long way off. More…
When it comes to producing food, less really is more. The last few years have seen Victorian producers not only put on the brakes but wind back the clock when it comes to crafting artisanal fare. In many instances, intensive, large scale methods have been replaced by time-honoured techniques and recipes that have been handed down through the family, or gleaned from the pages of a CWA cookbook. More…
The elderly woman beside me is exclaiming over the flavour of produce she’s sampling, an heirloom apple she remembers as once commonplace but hasn’t seen or tasted in years. More…
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Weekly Farmers’ Markets Guide
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