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Why Australian Pork is a Better Choice

Australian Pork’s two foodservice programmes Porkstar and Inspired by Australian Pork joined forces this year at the Fine Foods show 2019 to raise awareness about the benefits of choosing locally produced pork over imported products.
By choosing Australian produced pork, you’re not only supporting Aussie farmers – you’re buying pork produced to some of the highest welfare, safety and environmental standards in the world. And with consumer interest in food provenance and sustainability trending higher than ever before, Australian pork is a choice you can promote on your menu to exemplify your business’ commitment to quality home-grown produce.
When choosing pork-derived products such as ham, bacon and smallgoods, it’s important to make sure your suppliers are providing you with locally produced pork and you can do this by checking the label or simply asking your supplier to ensure the pork is Australian.


It's unusual to find bacon in a dessert, but well-known Chef Adam Moore's presentation of Candied Bacon Rocky Road at our demonstration kitchen at Fine Food shows just how versatile bacon can be and how you can incorporate it into all types of dishes. Chef Adam Moore says "bacon in Australia is more consistent in quality fat to meat ratio and flavour profile is more balanced with nice umami and sweet meat profiles suited to sweet applications." This show-stopping recipes exemplifies some of the fun and creative uses that innovative chefs are finding for great quality Australian bacon. The only limit is that of your imagination!

The Australian Culinary Federation demonstration kitchen also showcased some equally exciting and inventive uses for Australian pork. Chefs Alex Patterson and Jake Silk from Club Toukley combined three pork components using innovative techniques to create a delicious glazed pork cheek, macadamia, apple gel, polenta crisp, eschallot, bacon crumb and pork cracker dish. At Club Toukley we try to do at least three menus a year and we make sure pork is a key component of every one – it’s always well received,” says executive chef Alex Patterson, pictured here with Jake Silk and Venessa Barnes from Australian Pork.
  • 1st   | Commercial Presentations Best Practice FSSA (NSW)
  • 2nd  | Commercial Presentations Best Practice FSSA (VIC)
  • 5th   | Wild Harvest Feast (NSW)
  • 5-6th| Southern Highlands Food & Wine Festival (NSW)
  • 6-26th | Good Food Month (NSW) 
  • 14-15th | The West Australian Good Food Guide Awards 2019 (WA) 
  • 16th | World Food Day 
  • 17th-18th | Food for the Ages Seminar (WA) 
  • 20th | International Chefs Day 
  • 25th | World Pasta Day 
  • 25-27th | The Brisbane Good Food and Wine Show 
  • 27th | The 2019 Sydney Concierge and Hospitality Ball (NSW)
  • 31st- 2nd | ClubsNSW Conference & AGM (NSW)
Don't miss a thing- see what's coming up near you!

Book of the month

Venetian Republic: Recipes and stories from the shores of the Adriatic, the Dalmatian Coast and the Greek islands by Nino Zoccali
The food of the Venetian Republic is steeped in stories from the days when Venice and its surrounds controlled the silk, saffron and spice trading routes from East to West. But how did such a small place enjoy unrivalled opulence for so long also play a defining role in shaping the culture and cuisine of its Mediterranean neighbours and the rest of the world? 
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