The downside of taking the China option

Kerrie Richards says quality and specifications aren’t up to scratch FACING a strong dollar and the prospect of increased input costs from the federal government’s proposed carbon tax, the big concern for many local manufacturers is the threat of low-cost competition from China. But as Queensland manufacturer Merino Country has found, China has as many… Continue reading

Defining Irish fare

It’s butter. Rich creamy butter, the product of Ireland’s rich emerald green pastures, that excites Rachel Allen, the woman who put Irish cooking back on the map, and who recently visited Australia as part of the Melbourne Food and Wine Festival. “I always come back to dairy.” says the TV chef, cookbook author and champion… Continue reading

The whole beast

While the default Christmas dinner option for many people is a golden-brown roast turkey, it is perhaps a strange dish to have imprinted on the national psyche. Now, cooks are escaping the mid-summer kitchen heat and taking to the outdoors, ramping up the traditional barbecue by roasting whole lambs, pigs and goats, which are the… Continue reading