From mozzarella made on the premises to a cooking school, bookstore and seven restaurants, the sprawling Eataly food emporium has opened its doors in New York to spread its basic message: "eat healthy." Located at the corner of Fifth Avenue and Broadway, at 23rd Street, the hu...

Owner and executive chef of Danks Street Depot Jared Ingersoll earned himself the title of ’high priest of contemporary Sydney fare’ by the respected Sydney Morning Herald Good Food Guide. Now he's serving up the best in seasonal and sustainable produce in the food precinct on...

Mark Bancroft swapped a career managing a university bookshop in Bathurst, in central western NSW, to managing a walnut and chestnut enterprise just outside of Sydney and he’s delighted with his seachange. Kookootonga Walnut and Chestnut Farm is located on the Bells Line of Ro...

Burnt Orange is a café and retail combination that has proved a winning formula in its first year of operation on Sydney’s lower north shore. Opened last September in Middle Head Rd, Mosman, the shop cum café is located in a 1930s converted sandstone golf clubhouse with sweepi...

Marketing an unknown (to Australians) exotic new fruit can be a long and laborious process – just ask Sydney’s Helen Hill. Helen and her husband Bruce are partners in an Australian venture aimed at growing the Bolivian native fruit Achacha in sufficient quantities to be a comm...

Courage, determination, perseverance – all apply in equal measure to Richard Mohan and Margie Cronin’s single-handed efforts to create a niche market in Australia for Pimientos de Padron peppers. Pimientos de Padron are small green peppers (five to seven centimeters long) whic...

Blackmore Wagyu Beef founders, David and Julie Blackmore, have achieved extensive worldwide market penetration with their product - but the next 12 months could be one of their best yet. When OnFood contacted David, he’d just arrived home after a successful trip to Los Angeles...

There are many berry farms vying for the attention of tourists and locals in the NSW Southern Highlands but Cuttaway Creek raspberry farm is the standout. Before 2002, owner Dave Fenn and his wife Nicki were city dwellers. Dave held down a high-powered job in Sydney working in...

The inaugural Northern Rivers Regional Food Celebration will be held in Lismore from October 21 to 23 this year. Over three days northern NSW growers and producers will put their products on show at the event, a new element of the annual North Coast National Exhibition. Tro...

Tasmanian-based wholesaler of Atlantic Salmon, Tassal, has opened its second retail store in Kew, Melbourne. Called The Salmon Shop, the first store opened in 2007 in Salamanca in Hobart. The stores sell fresh salmon, as well as a range of condiments, spice mixes, curry pastes...

Deri-Anne and Tim Wyatt had long held dreams of organic farming and community food schemes. The enterprising couple established Angelica Organic Farm in Glenlyon, just outside Daylesford (Victoria) in spring 2006 as a small-scale family enterprise. From day one the farm's p...

If you really believe your artisan food is a cut above average how do you prove it? Jane, Neil and Richard Seymour from Mount Zero Olives in the Wimmera/Grampians region of Victoria, have boldly committed to the ultimate test of all: an olive oil amnesty in which they challeng...

Tasmanian food will soon be identified in Woolworths supermarkets in the southernmost state - a response to a consumer- driven trend towards buying local. The Advocate newspaper reports online  that the "burgeoning success of farmers markets" has also had an impact. Th...