From the Editor, Leigh O’Connor.
Celebrate locally-sourced ingredients and farm-to-table dining with us as we showcase Local Farms and Local Flavours this week.
From the best restaurants for memorable meals and surroundings to the best hand-picking fruit experiences around the country, we delve into all things farm-to-fork.
In the heart of Mooball, Northern NSW, Julia Foyster is redefining what it means to bring farm-fresh flavour to Australian tables.
A member of a fifth-generation farming family, Julia has weathered droughts, bushfires, tornado-like storms and floods. Yet her passion for quality produce and authentic flavours remains steadfast.
Don’t miss Marie-Antoinette Issa’s chat with the Tweed Real Food founder about how what began as a way to sustain her family farm has grown into a national brand, widely celebrated for its handcrafted, hard-to-resist seasonings and balsamic vinegars.
The best farmer's markets in the world tend to the taste buds of both travellers and locals - a place of early morning wakeups, bustling stalls and vibrantly scented air that tells stories of tradition and tastes.
From the cinnamon-dusted doughnuts in Seattle’s Pike Place to the fiery spices of the Caribbean, Marie-Antoinette dishes up a guide to some of the best places around the globe to stock up on a feast that’s as fresh as it gets.
As of 2023, more than 88 million people identified as vegan while in Australia, the vegan community is experiencing similar expansion, paralleled by an increasing demand for plant-based meats.
Here at AGFG, we have a diverse dietary range in our own staff from pescatarian to vegan and everything in between, making work meals a challenge just like many families around the country.
Check out our five vegan recipes that showcase local flavours and produce that could become your weekly favourites.
Dishing up a non-pretentious take on Southeast Asian food, Migo Razon finds inspiration from everywhere – his home, the places he has travelled and explored, along with his Mum’s cooking.
Born in Manila, this Filipino Chef graduated from the Centre of Culinary Arts before heading Down Under after working in some of the Philippine’s most esteemed restaurants.
Now Executive Chef of the Mövenpick Hotel on Spencer Street in Melbourne, Migo takes charge of the kitchen at award-winning, Chef-hatted Miss Mi restaurant. We chat about balancing sweet, salty and sour elements in his dishes and he shares his recipe for cucumber, honeydew, apple, sunflower seed and achaar.
More than 11 million Australian coffee drinkers are becoming their own baristas and making coffees at home to save money.
The biggest percentage of home baristas is Gen Z with 85.5% brewing their own cups of Joe while 81.9% of Millennials are joining the coffee party.
We are all conscious of our hip pocket these days and 68% of us refuse to pay more than $6 for an iced latte! Read how Nespresso reveals insights into Aussie coffee drinking habits prior to the release of its new Barista Creations for Ice range.
Let’s celebrate the bounty of the Land Down Under in style!
