Read all about it......
Food Companion International goes behind the kitchen door with Sydney's fishman/purveyor John Susman, who really knows OYSTERS.
(read our Daily interview).
Our love affair with them are hotting up! and providing the Australian chefs and diners a good supply right now, so talk to your local purveyor about what regions ar now available - there are over 35 regions just on the NSW coast.
And don't forget - when it comes to selling them on the menu - make sure you indicate where they're coming out of; Wallis Lakes, Pambula and Coffin Bay...it will make the farmers happy.
To chefs and epicureans,
WELCOME to another very special issue of Food Companion International, the international culinary trade magazine with lots of consumer class thrown in.
FCI has a knack for spotting opportunities and talent and we use our intuition and knowledge of the industry to keep you informed.
On a local note, there is still a strong demand for eating out and we have extended into the area of food supply. You have to admit chefs are becoming more aware of environmental issues and food quality concerns. Diners now demand information about ingredients, suppliers, especially at the premium end.
Designed for busy people, we hope this journal will give you a laugh and make your day an easier one, based on stories from the local and international scene.
Culinary regards,
Mel Nathan
