Cookery: Cookery Blog

News and Events, and new books on the way

The Drysdale Library is about to get a plethora of new books across the Cookery, Butchery, Bakery and Hospitality subject areas. While we wait for the new resources to arrive, have a read of the latest news and events happening in the industry:

The ABC are reporting on plant-based milks, which are set to take over cow’s milk in Australian cafes, with oat milk coming out on top. Landline also has a video report of the story (10 mins).

The Guardian is looking at kitchen knives – can one kitchen knife do the job of a full set?

WA craft brewer Boston Brewery creates wet hop beer to help sustain farms, from the ABC.

After close to 6 years, Josh and Julia Niland are closing their restaurant Saint Peter. Gourmet Traveller report on their plans.

This seaweed snack innovator creates 'underwater garden' to build sustainable business.

Making a splash:  Gourmet Traveller has a story on why bottle shops are coming together with wine bars.

This story digs up the best wines by vineyard soil type.

Is Tasmania still the Apple Isle? Growers crunch the numbers as domestic and export markets shrivel.

Adam Liaw’s new podcast explores the ways the 5 tastes have shaped the world.

‘Peppered with personalities’: touring Tasmania’s world-class whisky distilleries.

The 'autumn fruit' persimmons are more in demand than ever as harvest is underway in Victoria.

Mona has launched a ladies-only high tea with butler service – story and MONA website.

Australia’s biggest cheese festival returns and comes to Hobart in October for the first time – story and the festival website.

The Winter Night Market is back at Queen Victoria Market after a three-year break. The season starts on Jun 1st. Check out the website.

The 2022 Delicious/Harvey Norman Produce Award:

Everything you need to know about the 2022 Produce Awards. The Tasmanian Finalist are:

From the Earth category – The Grain Family

From the Paddock category – Lone Goose Farm

From the Dairy category – Tongola Cheese, Leap Farm

From the Sea – Jack Wheatley. Here’s a story featuring Jack from 2020

Read more about the Awards here. Winners will be announced in the September issue of Delicious magazine, on sale in August.

My Secret Ingredient:

Chefs share their top ingredient in this short and sharp series from the Guardian:

Andrew Wong : Fermented bean curd

Richard Corrigan : Seaweed

Jacob Kenedy : Guanciale

Lope Ariyo : Uda pods

Yotam Ottolenghi : Black Garlic

And finally a wrap-up article featuring 12 chefs and their secret ingredients.