From the editor
In the Spring 2018 issue we focus on the art of charcuterie – the creation of meat products, usually from pork, that are cured or cooked. Read the rest of this entry »
The farmer and the butcher
WORDS Tania Connolly IMAGES Jonai Farms
‘Never trust a vegetarian pig farmer!’ Tammi Jonas laughs as her knife thwacks through the carcass of a Large Black. The 48 year old is preparing cuts in the purpose-built boning room on her 69-acre farm in Victoria. Read the rest of this entry »
Local butchers in decline
Australia’s traditional butchers are in trouble with a recent Roy Morgan survey finding that for the first time in 2017 Australia’s two largest supermarkets, Coles and Woolworths, captured more than 50 per cent of Australia’s fresh meat market. Read the rest of this entry »
Craft beer tax relief
Australia’s booming craft beer industry is cracking open a cold one with the removal of a lopsided tax. Read the rest of this entry »
Carrots top export
Carrots were Australia’s most exported vegetable in 2017. Along with the humble onion and potato, they account for over 60 per cent of total vegetable export value and over 80 per cent of vegetable export volume. Read the rest of this entry »
Country of Origin labelling compulsory
Country of Origin labelling standards for packaged food products will become law on 1 July 2018. Read the rest of this entry »
Published at the beginning of each season, Sprout is a celebration of local food, producers and cuisine. It is about living sustainably through promoting fresh, seasonal produce from local farms and encouraging people to make a difference by growing their own food and making sustainable food choices.