Australian Pork Newspaper

fluential chefs gathered with farmers and food industry leaders recently at Restaurant Pendolino for a night of collabo- ration and celebration, all in the name of Aus- tralian pork.
manager Kylie Roberts said the night was a sig- nificant moment for both those in attendance and chefs around the country following on social chan- nels.
ties and new ideas with one another.”
Australian Pork Lim- ited’s foodservice brand PorkStar took the op- portunity to bring the industry together after a difficult 12 months across the country.
“An integral part of foodservice is the people,” Kylie said.
True to the adage that good food is enhanced by good company, to- gether with much antici- pated conversation, the 60 guests dined on a menu showcasing innovation with Australian pork – curated by head chef and restauranteur Nino Zoc- cali, with wine matched by Gourmet Traveller Wine magazine.
Despite the huge hit the hospitality sector endured during COVID-19, the event proved spirits are still high and the resil- ience of the foodservice industry in Australia is as strong as ever.
“Chefs ultimately build intimate relationships with their diners through food and that transcends behind the scenes, through the connection they have with their staff and peers.
Nino leaped at the chance to fill his dining room with peers such as Colin Fassnidge, Manu Feildel, Lennox Hastie and Claire Van Vuuren and was overwhelmed with the positive outlook cultivated by the occasion.
Vol 25. No. 3 March 2021 Australian Pork Newspaper PO Box 162 Wynnum 4178 Phone (07) 3286 1833 Email ben@collins.media
Industry bodies united to overcome supply chain risks
Point of View
by MARGO ANDRAE CEO
IT is important agricul- ture upholds a ‘Team Australia’ approach to solving problems that threaten multiple pro- duction sectors and supply chain work- forces.
visit and refine compar- ative response frame- works for other critical situations, both specific to our industry and cross-sector scenarios.
The time-tested resil- ience common across all of Australia’s rural workforces combined with an enduring spirit of enterprise is a tre- mendous quality to draw upon in testing times, whether it is caused by a global pandemic, na- tional animal disease outbreak or other poten- tial emergencies.
mitigating the risk of abattoir shutdowns and ensuring we continue to satisfy strong consumer demand for Aussie pork.
ister David Littleproud, is helping our livestock industries mitigate against the risk of disas- trous COVID-19-related supply chain shutdowns.
Reviewing these pro- tocols is also informed by contemporary expe- riences in pork supply chains overseas, most obviously China’s re- sponse to African swine fever and the crisis in the US last year when COVID-19 abattoir shutdowns forced pro- ducers to destroy their pigs en masse.
Confirmation from the Federal Government that Australian meat processing workers will be given priority access to COVID vaccinations shows how unified in- dustry advocacy helps deliver positive out- comes for our agricul- tural workforce.
Meat industry workers by necessity carry out their duties near their colleagues and in con- trolled indoor environ- ments where the risk of the respiratory spread of illness may be in- creased.
APL has been working hard with Minister Hunt, Minister Little- proud and their depart- ments to prioritise the vaccination our pro- cessor workforce.
The experiences here and overseas over the past 12 months have reinforced the impor- tance of knowledge sharing and strength- ened APL’s resolve to maintain a collaborative ‘Team Australia’ role in protecting our national farm industries.
Second only to the first phase of vaccina- tions, which will be given to workers in frontline health care, quarantine and border security, meat pro- cessor employees have been classed as ‘critical and high risk’ workers alongside defence, po- lice, fire and emergency services personnel.
As we await the rollout of the vaccines, APL continues to work with our processor members, the Federal Government and other meat industry groups to ensure prac- tical aspects of distrib- uting the doses are well planned.
While APL’s approach is always focussed on pork, we are proud to work collaboratively with other industry or- ganisations to secure important outcomes for all Australian farmers.
Our pig farmers are proud of the way Aus- tralian pork is helping to uphold the reputation of our nation’s agricul- tural sectors, which in turn is attracting more consumers to enjoy the extraordinary versatility of delicious fresh Aus- tralian pork.
As this shows, the many unique character- istics of our pork, beef or lamb supply chains never impede our ability to work together, es- pecially in emergency management situations.
Importantly, measures to protect the Australian pork industry from the effects of the pandemic are also a chance to re-
Securing early access to the vaccine for meat processing workers fol- lowed intensive work and advocacy from Aus- tralian Pork Limitied and other meat industry groups with the Federal Government.
When we draw on cross-sector priorities, we can present a clear industry consensus to government.
More than 100,000 pigs are processed in Australia every week, so vaccinating our meat workers was crucial for
Indeed, government support in terms of vaccination access, es- pecially that of Health Minister Greg Hunt and Agriculture Min-
Nino Zoccali plating up blonde bolognaise.
Top Sydney chefs gather to support Aussie pork industry
SYDNEY’S most in- PorkStar marketing chefs sharing opportuni-
Miguel Maestre and Manu Feildel.
The menu featured dishes such as trotter and pork bone broth, blonde bolognaise and pork tournedos, served with beetroot rapa, autumn vegetables, fennel spice and pork fat dutch cream potato.
“Not being able to en- gage with one another face-to-face has been tough.
“You could feel the pas- sion in the room, with
“We continue to face many challenges, but to create an environment where our industry can lean on one another, yet also throw around inspi- ration for delicious food – that was refreshing,” Nino said.
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