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24.01.2022 In this episode our host-turned-guest, Venessa Barnes shares her Culinary Journey with us which began in her family owned Pub when she was a young girl, right through to her Executive Chef roles and later in Supply Chain. In 2016, with more than 20 years experience and plenty of passion Venessa joined APL to establish what is now known at the Inspired by Australian Pork program. As we farewell Venessa, our host, Mitch Edwards, reflects on her career and discusses how COVID-19 has helped Venessa identify an opportunity for her to establish her own business, to bridge the gap between supply chain and the end user.

23.01.2022 Our friends at PorkStar took Paul Carmichael and Kylie Ashton Javier Straight To The Source to Taluca Park Free Range.

21.01.2022 #takeawaytuesday launches tonight, encouraging all Aussies to order takeaway every Tuesday and support their local restaurants. Get involved by promoting the campaign to your customers, download the toolkit here: https://bit.ly/2Zy9oRB

20.01.2022 There's pork ribs... and then there's pork ribs As the name suggests, the pork ribs are all cut from the belly of the pig, where the ribs reach around under the pig. This is essentially an extension of the pork rack, but depending on where they are cut, they each offer different properties. Check our Delicious Aussie Pork Rib Recipe book here- https://inspiredbyaustralianpork.com.au/ribrecipefl/mobile/

19.01.2022 Venessa Barnes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Chef Rick Stephen, Director of Kitchens- SATS Catering and Continental Director of Asia World Chefs. In this episode, Chef Rick Stephen’s shares his culinary journey with us which began at the age of 6 in his father’s upmarket Fish & Chip shop. Rick would come to work with his father before school and peel the potato...es for the hand made chips. Deciding it was time to try something different he later joined his uncle in the bakery. Rick became the third-generation in the kitchen and he speaks of how working with his family instilled a lifelong work ethic. Rick shares with us stories from his early career including his apprenticeship with Claudio Magris, his study at the William Anglis school and how he travelled the world only to return home to open Raphael’s which won every major award there was to win. Currently, Chef Rick Stephens resides in Singapore as the Director of Kitchen for SATS, one of the world’s largest airline catering services which produces 90,000 100,000 meals per day in a kitchen that he describes as 12 football fields in size taking him an hour and a half to walk around. With COVID-19 the airline business was down by 90% and Rick shares with us how he had to respond and change the business with 48 hours notice and what it is like to pack 22,000 dates a day individually. Despite his busy schedule Chef Rick Stephen still contributes his time to teaching and spends a lot of his time doing training sessions in various Asian countries including Nepal and continues to inspire the next generation of chefs. This year, adding to his long list of achievements, Rick has been announced via the The Queen’s Birthday 2020 Honours List as a Member of the Order of Australia. He has been recognised for his significant service to the tourism and hospitality’s sectors, particularly as a chef. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where Industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.

17.01.2022 In one of the most testing periods of a lifetime, Australia has come together to support and adapt to the world we now know. While there are still challenges ahead of us, we look forward to embracing 2021. ... Our very best wishes for the season. Stay safe and stay healthy. From the Australian Pork family x See more

16.01.2022 Did you know Inspired by Australian Pork has an email newsletter for foodservice professionals that we send out monthly? Sign up here for the latest industry updates, recipe inspirations, insights and trends, events and more. Our January newsletter comes out next week on Monday so keep an eye out!... http://eepurl.com/gNla_r

14.01.2022 As hospitality businesses start to prepare to come back into the industry, cafes, restaurants and catering businesses need to understand their obligations and best practice operations for themselves and their employees. Restaurant & Catering Association have developed and designed the COVID-19 Hospitality Best Practice micro-credential to equip the industry with an online training tool that will assist in preparing them for returning to business. For more information visit-... https://www.covid19hospitalitytraining.com.au/ Read more about it in our latest newsletter- https://mailchi.mp/565615ba2/is-your-venue-ready-to-re-open

08.01.2022 Australian Pork’s podcast, Next on The Menu, has featured some incredible people across the entire food industry, and explores their perspectives on the innovations that will challenge the world of food as we know it. One of the people we spoke to this season is the incredible Tony Lowings, global CEO of KFC on innovation and surviving COVID-19 globally. Go listen to his podcast here: http://australianpork.com.au/library-reso/next-on-the-menu/

07.01.2022 To celebrate International Burger Day, Rob Lechowicz from Blackwood Pantry has created the Mr Piggy which is a grilled fenugreek and pork patty, melted smoked gouda cheese and westmont pickles with a fennel, kohlrabi and apple slaw, finished with a truffled ranch mayo. The Mr Piggy will be available at The Blackwood Pantry till Monday 1st June or till sold out.

07.01.2022 The heat is on! Mexican pork style tacos will prove a treat for those wanting to soak up summer vibes and enjoy a delicious and fresh meal in the heat of summer. Check out this month’s newsletter which was released today for more delicious recipes like this to add to the menu. You can find the recipe here ... https://www.pork.com.au/recipe/mexican-pork-tacos/1263/ See more

06.01.2022 For your craft-beer loving pork patrons looking to soak up that summer sun, you need go no further than Pork sliders with crunchy slaw. These hand-held glazed buns can be served as an individual snack or in a set of three for something more substantial. Click here for the recipe ... https://www.pork.com.au//pulled-pork-sliders-with-cru/916/ See more

06.01.2022 Exciting news! "Pubs and clubs will be allowed to open their restaurants from Friday as part of the Berejiklian government's push to revive the economy when NSW relaxes some coronavirus restrictions. NSW Treasurer Dominic Perrottet confirmed on Wednesday night that pubs and clubs will join cafes and restaurants in allowing patrons back in to dine.... The restaurants will be forced to stick to strict social distancing measures, which include only 10 people in a venue at any time." Full article- https://www.smh.com.au//pubs-and-clubs-to-open-restaurants Other states- https://www.9news.com.au//b091b5b8-65c8-48ae-a2f1-7cf474e3

05.01.2022 In this episode, Alex Patterson shares how 2020 has been one of the toughest years for Club Toukley RSL with the Bush fires over summer affecting their holiday trade and then Covid-19 which saw the closure of Clubs and hospitality venues from Midday 23rd March. This has presented an unprecedented challenge for the club. Alex goes on to share how Club Toukley has used this opportunity as the community hub of Toukley to help out the local community including the neighbourhood centre with meal preparation, donations and delivering meals once a week to their older members who are unable to get out and may not have family. Listen to the full episode here https://bit.ly/AlexPattersonClubToukley

04.01.2022 Tuesday 19 May will be #EatAloneTogether National Takeaway Day! We encourage all Australians to order takeaway/delivery from their favourite restaurant or café to show their support of our industry and to build the movement on social media by posting their experiences using the hashtag #EatAloneTogether. How to get involved as both a restaurant and diner?... RESTAURANTS Download the FREE #EatAloneTogether Restaurant Toolkit to help promote it to your customers. (which includes social media assets, email templates and printable window posters) here: https://bit.ly/2Wmpzjc DINERS All you have to do is order a meal from your favourite restaurant and encourage your friends, family and colleagues to do the same. Share your dining experience using the hashtag #EatAloneTogether. Learn more here: www.eatalonetogether.com.au Restaurant & Catering Association

03.01.2022 The pork belly takes 3 days to prepare. It is marinated, then deep fried and finally braised for 24hrs. . . . .... . #inspiredbyaustralianpork #australianpork #porkbelly #food #inspired #creative #chef #hospitality #industry #restaurant #lunch #dinner #foodie #sydney #aussiepork #dining #foodservice #food See more

02.01.2022 Melbourne Hospo4Hospo this Thursday 14th May Chef Rob Kabboord and the Team from Lekker will be preparing a heat and eat meal, complete with a special surpri...se treat to go with it. Just head to the big open window at 1 Bourke St between 12-3pm and say you’re there from the #Hospo4Hospo meal, to get your Western Plains Pork Belly hash, Cavolo Nero and Kipflers. All thanks to the Lekker Team and Aussie pork farmers. See more