"australian food" news and stories

As anybody who has been reading Slashfood for a while can attest, one of our collective sore points is the dreaded high fructose corn syrup (HFCS). In general, we tend to blame this dietary crime against humanity on the corn industry, which pushes the vile concoction on us like a particularly unscrupulous crack dealer.

However, in the broader scheme of things, it's also worth noting that the corn growers of America share the guilt with several other parties. For example, while they make the dreaded stuff, they don't force manufacturers to use it or consumers to buy it. In a similar vein, nobody is forcing the federal government to subsidize America's corn crop, which makes the stuff unbelievably cheap. Somewhere between the endless struggle to reduce manufacturing costs and the desperate search for less expensive foods, we all have to admit to some level of complicity in this culinary disaster.

With this sort of system-wide perspective in mind, Australia recently revised its national dietary guidelines, stressing greener, more sustainable, and healthier food. In many ways, this represents a concerted effort to change the entire culinary culture of a country, an incredibly ambitious goal. Presumably, as the country reconsiders its standards for growth, harvesting, transport, and consumption of foods, it will become easier for consumer to make healthy, economical, and ethical food choices.

As the land down under moves forward in this quest, hopefully America will follow its lead!

As part of its G'Day NZ tourism promotion, covering the best Australia has to offer in terms of food, wine, culture, art and film, Tourism Australia is hosting the worlds longest Australian lunch this Friday.

Ticket sales for the Longest Australian Lunch (at Auckland's Viaduct) are 'selling fast' with over 400 people expected to participate. Sizzling BBQ platters featuring Aussie king prawns or crocodile meat for the more adventurous will be available with some great Crown Lager beer and Lindeman's wines to wash it down. In addition there will be samplings of kangaroo, crocodile, and barramundi fillets. Entertainment will include an Aboriginal dance performance by Descendance. Price is NZ$75 per ticket includes food, beverage and entertainment from 12 – 2.30pm.

The menu includes Oz lemon infused tabouleh salad, Wallenbeen mustard barramundi fillets, Lemon myrtle & garlic prawns, Chargrilled crocodile with bush tomato onion confit, Seared kangaroo loin with alpine pepper and BBQ plum sauce and Triple berry cheesecake.

Source

Andrew wrote earlier about the competition for renaming Kangaroo meat to something more appetizing. The judging, which was conducted by the Food Companion International magazine, is now complete. The name chosen is "australus." They commented that the name sounds dignified, and that it will help promote the meat. So, next time you’re at the grill, be sure to slap on some fine cuts of australus—medium rare please.