Australia has a reputation for producing some of the world’s best ingredients – ingredients that allow chefs to inspire and innovate on the plate. However, this world-class produce doesn’t just happen – it all comes down to the hard work and ingenuity of passionate producers across the country. Any chefs and hospitality professionals worth their salt knows that understanding these ingredients, where they come from, and who produced them, is imperative to realising their full potential. Nothing beats going straight to the source to learn all about provenance and place, which is exactly what we did with Mike Bennie (wine and drinks writer, co-owner P&V Wine & Liquor Merchants) and Nik Hill (co-owner and head chef at Porcine Bistro) in New South Wales’ Riverina and Southern Tablelands regions.
We hit the road with Mike and Nik, and our good friends at PorkStar, to meet a crop of forward-thinking, sustainability-focused producers making a name for themselves in the region (and beyond) including Dewsburys Free Range Pork https://www.dewsburyspork.com.au in Goulburn, NSW, and Voyager Craft Malt https://voyagercraftmalt.com.au, Whitton Malt House https://whittonmalthouse.com.au and Organically Greenwood https://www.instagram.com/organically… in the Riverina, NSW.
Find out more about PorkStar here: https://www.porkstar.com.au
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