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Welcome to the December issue of Talking Pork!

November and December have been quite exciting months for the Inspired by Australian Pork program. What have we been up to? We held our annual Sydney Foodservice Symposium on Tuesday 20 November at Ryde TAFE, launched our brand new website Inspired by Australian Pork and the first issue of Talking Pork, partnered with various venues and chefs on exciting projects and started planning for 2019. 

This year has been a year of learning, growing and networking. We would like to thank everyone who has been involved in the Inspired by Australian Pork program and supported us from day one. We wish everyone a Merry Christmas and a Happy New year and look forward to seeing what 2019 has in store for all of us!

Venessa & Vivien

Australian Pork Foodservice Sydney Symposium 2018

From the science of menu design to effective social media use, this year’s Sydney Foodservice Symposium covered wide-ranging topics.

The third annual symposium, which is run by Inspired by Australian Pork and supported by PorkStar, brought together more than 100 people from across the foodservice industry for a day of discussion, learning and networking.

Speakers reflected the diversity of the topics and included chef, Colin Fassnidge; behavioural scientist, Bri Williams; social media specialist, Ryan Shelley, and APL’s General Manager of Marketing, Peter Haydon. Other topics included on the pulse of pork profits; how to stay ahead with social media; the industry in focus and a career in focus.

The Symposium also coincided with the launch of Inspired by Australian Pork website, as a resource centre enabling chefs and foodservice staff to access recipes, cut charts, plus other resources. 

Upcoming Events

At Australian Pork we are extra excited to celebrate the Year of the Pig 2019!

Contact us on for collaboration opportunities.
Tell us about your industry event

Recipe Inspiration

Cherry, Mustard & Balsamic Glazed Leg Ham
  • 1 x 7-8 kg ham leg, skin removed
  • Fresh cherries, to serve
  • Dijon mustard, to serve
Cherry, mustard & balsamic glaze 
  • ¾ cup cherry jam
  • ¼ cup brown sugar
  • ¼ cup Dijon mustard
  • 1 tablespoon caramelised balsamic vinegar
Full recipe: 

Check out our Facebook page to follow our 12 days of Christmas recipe inspiration. 

Delicious | Pick of the best cookbooks to gift the foodie this Christmas

"For those of us who have twin obsessions, food, and books about food, Christmas is the time of year when we get to stack our shelves further with new reads and share our love for the printed word, delectable food photography and the kitchen experiments that flow on. From tomes hewn from decades of knowledge and practice to inspirational reads and the pleasingly practical, here’s a little inspiration for your Christmas book buying. Words by Max Brearley."
Merry Christmas from the Sydney team at Australian Pork!
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