Every­one talks about pad­dock to plate these days, but this mag­a­zine started talk­ing about it nearly three decades ago. It’s our 30th birth­day

Country Style - - A LETTER FROM THE EDITOR - Vic­to­ria Carey

early next year and we are de­lighted that every­one has caught on to the fact that we need to cel­e­brate the peo­ple who pro­duce the food we serve to our fam­i­lies; the veg­eta­bles we put on the plate at din­ner­time for our kids. I’ve just re­turned from Orange FOOD Week and I had a great time see­ing all the reg­u­lars — nearly 180 peo­ple at­tended our an­nual Pro­duc­ers’ Lunch at the Nash­dale CWA Hall. I also en­joyed a quick din­ner at Lolli Re­dini in Orange. If you ever get the chance to go to Sim Hawke’s restau­rant, you have to try the sweet pea, broad bean and fen­nel risotto with grilled zuc­chini flow­ers. I’m still think­ing about it! Sim was one of the first peo­ple we fea­tured in our Coun­try Chef se­ries, which launched in 2007. We started it be­cause, when I was liv­ing in Ka­toomba, I had seen how a restau­rant can re­ally change a coun­try town. Peo­ple will travel for hours to visit a good one, and with that comes the tourism dol­lars for other lo­cal busi­nesses, as din­ers also need ac­com­mo­da­tion, places to see and things to buy while in town. Tas­ma­nia’s New Nor­folk must be ex­pe­ri­enc­ing this phe­nom­e­non right now. The Der­went Val­ley town re­cently had a visit from The New York Times, which re­viewed one of its lat­est ad­di­tions — The Agrar­ian Kitchen Eatery. The restau­rant has been win­ning rave re­views in Aus­tralia for the food com­ing out of the kitchen of chef Ali Cur­rey-voumard, who has this to say about its suc­cess: “We wouldn’t be half the restau­rant with­out the pro­duce and the re­la­tion­ships we have.” Well, we wouldn’t be half the mag­a­zine we are with­out the won­der­ful peo­ple liv­ing on the land that fea­ture on these pages each month. You’ll meet some of them — farm­ers, wine­mak­ers and chefs — in this, our an­nual Food and Wine Is­sue, which is filled with sto­ries about pas­sion­ate pro­duc­ers and food­ies.

En­joy the is­sue,

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