My restaurant is proud to support Australian farmers. Margot Maitland and her family are wheat farmers in Clare. These are the farmers I much admire: they grow durum wheat and have decided to produce their own brand of hard wheat pasta, called Pangkarra. It is dark and chewy, it holds in the cooking process without turning to an unpleasant texture. Farmers who value add accomplish three things: they engage in import substitution, hence doing a patriotic thing, they enrich the area they live in by creating variety and a strong sense of place and contribute to general well being and local pride.
Give them a go. And, of course, whilst European manufacturers have EECU subsidies, we have nothing. So in Australia goods are more expensive. You make the choice – if you can, go local.
Click here for more details about Pangkarra foods.
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