The Food Quarter
From the farm to the plate, join Jessica Harmsen in Adelaide for a look at the latest stories about food.
From the farm to the plate, join Jessica Harmsen in Adelaide for a look at the latest stories about food.
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In this episode, we take a look at one Australian chef's quest to bring native bushtucker back to the dinner table, and a New Zealand farmer and cheesemaker team up to produce the first commerically available cheese using deers milk.
Topics: food-and-cooking, food-and-beverage, australia
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In this episode of The Food Quarter we look at the Mackay family’s innovative banana business, a commercial onion farm being trialled in the middle of the Aussie desert and increased alcohol and drug use in apprentice chefs battling in the cut-throat hospitality industry.
Topics: food-and-beverage, bananas, agricultural-crops, apprenticeships, hospitality, drugs-and-substance-abuse, australia
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On this episode of The Food Quarter, we sample a fruity Tasmanian brew, and we check out some of Australia's emerging food industries
Topics: food-and-cooking, food-and-beverage, australia
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| UpdatedIn this episode of The Food Quarter we look at culinary craft of homemade salami and could insects be the food source of the future?
Topics: industry, food-and-beverage, australia
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In this episode we sample an award-winning craft beer from an unusual source, examine the claim that Tasmanian lamb is the best in the country and look at fine dining restaurants doing it tough.
Topics: industry, food-and-beverage, australia
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On this episode of The Food Quarter, we take a look at the developing alpaca meat industry, the world's first test-tube grown beef burger and Cat Cafe Budapest.
Topics: industry, food-and-beverage, food-and-cooking, genetically-modified-food, animals, human-interest, science-and-technology, australia
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| UpdatedIn this episode of The Food Quarter we look at how one popcorn farmer makes his money through Hollywood blockbusters.
Topics: food-and-cooking, food-and-beverage, food-processing, australia
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In this episode we look at the Tasmanian company encouraging Australians to eat more mussels, the rise of carob in our specialty stores, and an organisation tackling global food waste.
Topics: industry, food-and-beverage, australia