Finding the Next New food trend.

I returned this week from Singapore and was taken to the Adelaide Central Market by the farmer for some lunch and a coffee. he really wanted a neck massage – as he finds this very helpful to ease the stress from his farming work load and driving over 300 kms to collect me from the airport.

I was lucky enough to get invited to a South Australian Government Delegation to Singapore where I have met some fantastic people and potential business opportunities. This has inspired me to keep going with looking to other markets for our grass fed, clean and green meat products. It is about time we promote what we are doing and share it with pride.

My husband loves what he does and the mark of any person is how they treat animals and each other. His whole focus since he was old enough to walk and talk has been farming and this shows in the quality of the farming enterprise we now have, one he built up with his father.

I love the Adelaide Central market and we spend time there most times we head to the city, it is a fantastic collection of local South Australian produced food and produce. Wednesday we had lunch and a walk around and cam across a new stall there. I must admit I love reality cooking shows I don’t know why but I like the challenges and when there are South Australian contestants I want them to win. This year in Masterchef we had the lovely Heather Day and she made it through to the top ten.

We walk up the aisle and there she is, standing behind the counter selling her butter she came out as we approached and stopped to talk with us. She asked us to try her products which is a range of beautiful South Australian Butters made from a South Australian dairy farm Fleurieu Milks within our state region. We loved it and bought one Miso to try, well it lasted for 2 nights worth of dinner.

I did a porterhouse steak with a Miso butter mushroom sauce, with Miso butter mash potato and vegetables, then I made a Miso, red wine gravy for the lamb the following night and it’s all but gone. well then I went to find her on Facebook and saw she has a pozible campaign so I read the options and thought long and hard and selected the create your own flavour option.How exciting is that , we not only get to help a young lady create her dreams but work with her to develop a flavour for our brand (limited time available).

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Since we have committed to doing his, the farmer has come up with 3 different recipes, we have only chosen the one option but may well have to do the second one and is very supportive in getting this across the line. If anyone wants to help set the new trend in food – this is it. Taken from Adelaide Central Market News:  Created by Heather Day, Hey Day Butter uses cream from local grass-fed Fleurieu Milk Company cows to create pristine quality hand-churned butter, including cinnamon and currant, organic miso and River Murray salted flavours.

Get on to her campaign and support her, this will be the next big Paleo option.

Heather Day Butter

(Picture taken from Adelaide Central Market news)

 

 

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