Australian Grown News

Saké Restaurant & Bar has added new dishes to the mix courtesy of Tokyo-travelled and self-declared Japanophile, Chief Brand and Culinary Officer, Neil Perry AM.

 Drawing inspiration from a recent trip to Japan, Neils new dishes balance washoku or traditional Japanese food with Saké’s much-loved contemporary spin and sense of fun.

  Neils devotion to the finest Australian ingredients and sustainable practice shines through the menu, which showcases the work of some of the countrys most admirable producers.

 We want our loyal customers to fall in love with Saké all over again,says Neil.

Were offering them another reason to keep coming back by taking them on a journey of rediscovery. My new additions focus on tradition while still being contemporary and fun and heroing everything that is celebrated about Japanese cuisine: produce, quality, seasonality and freshness. Continue reading


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The final restaurant line-up for Taste of Melbourne in Partnership with Electrolux is here, and boy is it a doozy. The worlds greatest restaurant festival runs Thursday 10 Sunday 13 November at Pelican Lawn, Albert Park Lake with the hottest, latest and most critically acclaimed venues serving up sumptuous servings to thousands of guests.

New to the formation are champions of American BBQ in Melbourne, Fancy Hanks; fantastical dessert specialists, Om Nom; two hatted degustation wunderkinds, Lûmé; Melbournes premier gastronomical Grecian temple, Gazi and Peruvian street food from Marea Cevicheria presented by Pastuso.

They join previously announced and highly coveted restaurants: Hotel Jesus, Picketts Deli & Rotisserie, Cumulus Inc., Estelle Bistro, Supernormal, MoVida, The Royal Mail Hotel, Mamasita and Circa, The Prince. This years stellar line-up of 14 restaurants have an incredible eleven hats between them*. Each serve up specialty dishes inspired by the menus from their own venues, as well as exclusive, Icon Dishes that can only be procured at Taste. Each restaurant will also submit a dish in the prestigious Best in Taste Awards, with an overall winner selected by a panel of industry experts on Gala Night, Thursday 10 November.

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To all members of our TAT family, readers and contributors, who celebrate Diwali..

We wish you Safety, Good Health, Happiness, Prosperity and Good Fortune.

May they all be with you in the coming year.


Embark on a Delicious Celebration of the Senses

The future will look rosy, sparkling, sun-dappled and everything in between as the 3rd annual Wine & Cheese Fest firmly plants its roots back in Williamstown and returns to Seaworks on Sunday 23 October from 11am-6pm.

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Over 60 fine quality wine, cheese and gourmet food providores will be showcasing their artisinal products accompanied by live music entertainment, DJs and stunning views of the city and seascape. From wheels of fine cheeses and savoury sauces, to home-style pastries, pickled preserves, smoked and cured meats, luscious desserts and of course a huge array of wine, ciders and beers for all palates, the Wine & Cheese Fest is a tantalizing feast for the tastebuds.

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An Australian research breakthrough is set to revolutionise agriculture by eliminating a time-consuming and costly headache for the nation’s farmers, through the creation of self-weeding crops.

A report in leading science publication COSMOS showcases ground-breaking work being conducted at Charles Sturt University, with two varieties of canola able to stop weeds by releasing their own form of herbicides into the ground.

Weeds are not just irritating. They are a problem that sees Australian grain growers lose an estimated $3.3billion and 2.76 million tonnes of harvest every year.

“Weeds are still largely being controlled with synthetic herbicides, but many species are evolving resistance,” notes agricultural scientist and research team leader Professor Jim Pratley.

“Farmers are starting to run out of options, and there is a strong need to find other approaches.”

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A survey of more than 780,000 cattle slaughtered in New South Wales between 2013 and 2015 revealed that 5.5 per cent were infected with hydatid disease. Hydatid disease results from accidental ingestion of eggs of the tiny “hydatid” tapeworm that infects domestic and wild canids.

According to Dr David Jenkins, who will discuss the impact of the disease at the Australian Veterinary Association’s Annual Conference, these figures represent a financial loss to the abattoir of more than $450,000 from disposal of offal not fit for human consumption.

“Other annual losses included $1,200,000 due to reduced body weight of animals infected with hydatids –an unrealised loss for farmers.

“These results suggest that there are important financial impacts in cattle production due to hydatid disease. A vaccine developed for sheep against the disease has been trialled with cattle but it will be sometime before this vaccine could become commercially available,” Dr Jenkins said.

Hydatid disease leads to fluid-filled cysts in the lungs and liver, and less commonly in the spleen and heart. The major source of infection in cattle is from worm eggs shed by wild dogs and foxes, not domestic dogs.

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It’s not just roast turkey and mince pies filling our supermarket trolleys this festive season, Australian cheese sales are set to climb in the countdown to Christmas.

National supermarket sales data reveals sales of specialty cheeses brie and camembert jump a staggering 941 per cent during the week of Christmas Day and enjoy a 342 per cent sales uplift across the summer months.

Speciality cheddar follows closely behind with a 923 per cent sales increase in the week of Christmas, while feta experiences the most extended sales spike and a 404 per cent uplift across the summer entertaining and ‘barbeque’ season, compared with the winter months.

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Whilst rains have recently fallen in cities and some parts of the bush, vast numbers of Queensland and New South Wales farmers continue to suffer through a crippling drought.

Over the last 16 months, Australians have given $2 million through Buy a Bale to assist drought affected farmers. Unfortunately the need for support is ongoing and with many areas not receiving any rain over the wet season, the outlook for the rest of the year is very bleak.

In the lead up to Buy a Bale day on March 25, Australians are being asked to help raise enough money to buy 50,000 bales. These bales will be purchased from hay farmers and delivered to farmers in desperate need to keep their breeding stocks alive.

“If all Australians donated one bale we’d solve our hay needs but we can’t expect that” said Charles Alder, Founder of Buy a Bale. “We’re hoping the 50,000 bales target is one we can achieve and this will make a significant impact on our farmers.”

Buy a Bale is currently planning four major hay days in association with Anglicare, Drought Angels, Frontier Services and the Department of Human Services. The hay day will provide farmers with an opportunity to get together, receive hay, advice on mental health and government support and drought assistance. This collaboration of organisations provides communities with these vital services from the one place at the one time.

The first of these days will be held in Mungindi on March 7th.


Key Facts and Figures

$2 Million donated to farmers assistance in last 16 months
1500 Farmers registered with Buy a Bale
50,000 bales is the target of the Buy a Bale Day campaign
You can donate to Buy a Bale at

Five dairy farmers from Victoria’s south west, decided to change their farming methods, helping the environment and producing premium milk with greater health benefits.


These families, in conjunction with Camperdown Compost, redesigned the way they produce their milk, eliminating nasty herbicides and pesticides, and replacing them with naturally organic fertilizers.

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