Rural round-up

February 2, 2019

Oamaru chef makes the cut – Rebecca Ryan:

Cucina head chef Pablo Tacchini isn’t one to talk up his own reputation – but his food says it all.

Mr Tacchini’s exceptional culinary skills have seen him named a Beef + Lamb New Zealand ambassador chef for 2019.

He is one of five New Zealand chefs to have been selected, all recognised for driving innovation and creativity using New Zealand beef and lamb.

 

Fertigation: a new way of applying fertiliser:

A new guide has been released which will assist farmers and the irrigation industry to adopt the use of fertigation.

The method is a new way of applying fertiliser which is likely to reduce nitrogen leaching and save labour on farms.

Fertigation allows irrigators to be used to apply liquid fertiliser or liquid soluble fertiliser in small quantities at the same time as water. . . 

Potato sector looking chipper – Pam Tipa:

The opportunities for the potato industry lie in a planned series of sustainable developments, says Potatoes NZ chief executive Chris Claridge.

“We don’t see a boom and bust with potatoes, just a gradual improvement,” he says.

The sector is now close to a one billion dollar industry. . . 

NZ blackcurrant harvest improves:

Despite a difficult growing season, 2019 has delivered a high-quality blackcurrant harvest, signalling positive signs for the industry as research and international science point to the unique health boosting properties found naturally in New Zealand blackcurrants.

BCNZ chairman and grower, Geoff Heslop, says this season’s high-quality harvest has come at a good time for blackcurrant growers. . . 

NZ to take ownership of a new global agritech initiative:

New Zealand is going to take ownership of a new global agritech initiative, AgritechNZ chief executive Peter Wren-Hilton says.

Wren-Hilton has just returned from the US where he met a number of key AgritechNZ partners in Farm2050 which was set up to solve the global food challenge. By the year 2050, the global population will reach 10 billion people, requiring a 70 percent increase in food production. . . 

Lamb is meat of choice for environmentally conscious millennials, group says :

As the end of Veganuary comes close, sheep farmers are reminding consumers of the dietary and environmental benefits of locally produced lamb.

The National Sheep Association (NSA) has reiterated the benefits of British lamb as the month-long vegan campaign, ‘Veganuary’, comes to an end. Lamb producers have spent much of January responding to queries and giving interviews on why sheep reared in Britain are beneficial for the environment and why consuming British sheepmeat is one of the most sustainable options for the country. . . 

Understanding the values behind farmer perceptions of trees on farms to increase adoption of agroforestry in Australia – Aysha Fleming, Anthony P O’Grady, Daniel Mendham, Jacqueline England, Patrick Mitchell, Martin Moroni, Arthur Lyons:

Agriculture faces increasing sustainability pressures. Land intensification and degradation, energy use and inputs, complex environmental management, social issues facing farming communities and climate change are just some of the headline sustainability concerns threatening the viability of farming. Simultaneously, there is a need to increase food and fibre production and resource use efficiency. For many of these sustainability issues, increasing the number of trees planted in agricultural systems, or agroforestry, can improve the productivity and sustainability of future rural agricultural landscapes. In many parts of the world, the benefits of agroforestry remain under-realised. To understand the reasons behind this, interviews were conducted with 44 predominantly mixed enterprise farmers and farm advisors in Tasmania, Australia.  . . 


NZ Beef and Lambassadors

January 25, 2019

Pablo Tacchini from Cucina in Oamaru is one of Beef + Lamb NZ’s Ambassador Chefs.

Pablo is originally from Argentina where he trained at the culinary institute, Mausi Sebess for two and a half years. He worked in Argentina in different restaurants for more than five years before coming to New Zealand for a holiday with his wife and young son. They fell in love with New Zealand, especially Oamaru and after being offered a job as a chef they decided to stay and make New Zealand home. 

Pablo worked at restaurants around the Otago region before taking over as head chef at Cucina 1871. About two years ago the opportunity came about for Pablo and his wife to buy the restaurant. They changed the name to Cucina, upgraded the decor and changed the food style to what it is now. 

Pablo’s style of cuisine is a reflection of what he grew up eating with his family every day. Part of his family comes from Italy and the other part from Spain, so when he mixes these two influences with his Argentinian culture, his style of cuisine gets very interesting. . . 

Oamaru is blessed with several restaurants where diners are guaranteed delicious food and wonderful service.

Riverstone Kitchen a few kilometres north and Fleurs Place to the south are the most well known.

Cucina, at the entrance to Oamaru’s historic precinct, facing the southern end of the town’s main street is just as good.

Beef + Lamb’s media release on the Ambassador Chefs:

Beef + Lamb New Zealand have announced their five Ambassador Chefs for 2019 to act as figureheads to drive innovation and creativity within the foodservice sector. The appointments follow the announcement of the 173 Beef and Lamb Excellence Award holders for 2019, with the ambassadors selected from some of the highest rated restaurants during the assessments.

The five selected for the coveted roles are; Andrew May (Amayjen the Restaurant, Feilding) Freddie Ponder (Tables Restaurant, New Plymouth), Jarrod McGregor (Rothko at Sculptureum, Matakana), Pablo Tacchini (Cucina, Oamaru) and Scott Buckler (No. 31 Restaurant, Hanmer Springs). . . 

The Beef + Lamb Ambassador Chefs’ roll of honour looks like a who’s who of Kiwi culinary trailblazers, with the quintet following in the footsteps of some of New Zealand’s most celebrated chefs. Peter Gordon, Ben Bayley, Sid Sahrawat, Kate Fay and Rex Morgan are just a few of Aotearoa’s finest that have featured in an ambassadorial capacity for Beef + Lamb New Zealand over the 23 years of the Beef and Lamb Excellence Awards. . . 

Lisa Moloney has been Food Service Manager for Beef + Lamb New Zealand for over 12 years, overseeing the Ambassador Chef programme. Lisa said: “This year’s ambassadors have been selected not just because they are fantastic chefs, they were identified because of their creativity, dedication and excitement for cooking with beef and lamb. 

Their purpose is simple; to inspire a network of likeminded chefs to move forward, try something new and showcase what amazing creations are possible with beef and lamb.

Kiwi food fanatics looking to sample the very best the ambassadors have to offer will be able to attend an Ambassador Series Dinner, hosted at each of the chef’s restaurant, with each chef being paired with a Platinum Ambassador Chef to create a unique beef and lamb dining experience.

The Excellence Awards and Ambassador Chefs give recognition to the chefs who highlight beef and lamb on their menus and do it superbly.


Rural round-up

January 22, 2014

Rural contracting nears a billion-dollar-a-year industry:

New Zealand’s rural contracting industry contributed almost a billion dollars to the country’s economy last year, according to recently published research.

Rural Contractors New Zealand (RCNZ) says a report, prepared for it by research company Infometrics, shows that the rural contracting sector contributed some $947 million to New Zealand’s GDP in 2013.

“This research shows that the rural contracting industry is not only a major contributor to our all-important agri-sector, but also a strong and vital part of New Zealand’s over all economy,” says RCNZ chief executive Roger Parton.
This contribution to the national economy came from some 5255 registered rural contracting businesses. . . .

Hastings apple orchard attacked:

A Hastings fruit and vegetable grower is picking up the pieces after vandals destroyed 5,500 apple trees on one of his orchards.

Kulwant Singh says he arrived at the orchard one morning in November to find his 10 hectare apple block had been destroyed.

He says it was a deliberate attack by people who knew what they were doing.

He says 100 rows of trees had been cut or snapped in such a way as to destroy them. . .

Queenstown chef wins accolade – Hamish McLeod:

A Queenstown chef has been named one of New Zealand’s “culinary rockstars”.

Ben Batterbury, head chef at the True South Dining Room at the Rees Hotel in Queenstown, was one of five chefs awarded the Beef + Lamb New Zealand Ambassador Chef title, and was the only one from the south.

Beef + Lamb NZ communications manager Kim Doran said 2014 was the second year Mr Batterbury had received the title.

The five ambassadors were chosen from 164 recipients of the 2014 Beef and Lamb Excellence Award. . .

Gates speaks at ag innovation forum:

BILL GATES will call on participants to help create another agricultural revolution in our lifetime to support a world where most of the poorest are farmers.

He will speak upcoming Global Forum for Innovations in Agriculture (GFIA), which claims to be world’s largest showcase of game-changing agricultural innovations and technology.

The solutions-driven event and will run from February 3-5 at Abu Dhabi’s National Exhibitions Company (ADNEC). . .

 

 NSW mine licence cancellation emotional news for farmer – Lisa Herbert:

A Hunter Valley farmer who’s been fighting a nearby mine proposal for the past five years says the NSW Government’s decision to rip up the mining licence caught him by surprise.

Late yesterday afternoon Premier Barry O’Farrell announced the Government will introduce legislation to cancel the exploration licences for Doyles Creek, Mount Penny and Glendon Brook; mines that were at the centre of two high-profile corruption inquiries.

In December, the Independent Commission Against Corruption (ICAC) recommended the cancellation. . .

Campaign touts benefits of wool:

An international wool industry leader is crediting the ongoing Campaign for Wool for raising awareness of the environmental benefits of the fibre.

Peter Ackroyd, chief operating officer of the campaign and president of the International Wool and Textile Organisation (IWTO), is in New Zealand to meet wool industry representatives.

He said the four-year-old campaign, under the patronage of Prince Charles, had focused on promoting the natural and sustainable attributes of wool over competing artificial fibres. . . .

Fonterra Issues Renminbi Bond to Support China Growth:

Fonterra Co-operative Group Limited announced today it has raised 1.25 billion Chinese renminbi (approximately NZD250 million) through a 5 year “dim sum” bond issue (Chinese renminbi raised offshore) as part of its ongoing commitment to developing its China business.

Fonterra Chief Financial Officer, Lukas Paravicini, said the funds raised from the dim sum bond issue will be used to further strengthen and support the growth of Fonterra’s businesses in China.

“Along with refinancing some of our existing China operations, we will also be using funds to support further growth in this market. This will include the further expansion of our consumer, foodservice and farming operations,” he said. . .

Mt Difficulty Wines
Six seeds in a berry – meant to be impossible! Going to be large berries and bunches this season… #‎pinotcentral‬ ‪#‎nzwine‬
Six seeds in a berry - meant to be impossible! Going to be large berries and bunches this season... #pinotcentral #nzwine

New marketing collaboration to grow Hawke’s Bay wine sales in China

Funding has been confirmed for a $500,000 three-year programme to increase awareness and sales of Hawke’s Bay wine into China.

Hawke’s Bay Winegrowers’ Inc., the regional organisation representing local grape growers and winemakers, has secured a dollar for dollar grant from the Agricultural and Marketing Research and Development Trust (AGMARDT), an agribusiness trust, to get a collaborative China marketing project underway.

The programme includes up to nine education and tasting events per year in addition to PR and social media campaigns. . . .

#MondayMotivation Even in the cold and on holidays, our #Farmers & #Ranchers keep working!


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