South Burnett Cuisine > News Archives > December 2002
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Our web site is always interested in news about developments in the South Burnett's wine and food industries.

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South Burnett Wine and Food News with Jason Ford

Merry Christmas To All Our Readers!
25th December 2002: South Burnett Cuisine would like to wish all our readers a merry Christmas and all the best for the coming New Year. We're going to be taking a short break until early January 2003 and during this time we'll be working on some further improvements and additions to our web site. Surprisingly - for such a new site as ours - we've already become one of the most popular sub-sections of the South Burnett Online content network. We can only guess that this proves quite a lot of people are interested in South Burnett wine and food and that our region has a big future in this area. We'd also like to take this opportunity to thank all the people who've given us such positive feedback. You can expect to see a lot more surprising and (we hope) genuinely useful material here in 2003.
South Burnett To Become Hub For Wine & Food Training
22nd December 2002: The recent expansion of Australia's wine industry and wine tourism has given rise to an increased need for formal training and skills recognition. Training for wine cultivation has been addressed with the Wine Training Package developed by WINETAC. Increasingly, though, wineries have been adding tourism activities to their operations. In addition to cellar door sales (for example) many are now offering winery tours and formal wine tastings. Many also host special events and/or have on-site restaurants. In order to address this growing industry, Tourism Training Australia (TTA) in partnership with Adelaide's Regency Institute of TAFE are developing Wine and Food Tourism training products. In early 2003 TTA will be conducting a series of workshops in wine producing regions in each state and the South Burnett is looking likely to host the only Queensland leg of these workshops. The Queensland Department of State Development is demonstrating a keen interest in supporting this initiative and a funding application is currently being prepared for a major South Burnett Wine and Food Production Forum to also encompass the TTA training workshop. South Australia recently completed construction of the $40 million Centre for Hospitality, Leisure and Food Studies - a training facility dedicated to its own state's booming wine and food tourism industry. This facility currently attracts thousands of students from all over Australia and has a large enrolment base of International students. Could the South Burnett eventually become the Queensland home for a similar facility?
Burning Beats Cafe Becomes An Unexpected Success
Chicken and Oyster Sauce Stir Fry19th December 2002: Kingaroy's Burning Beats Cafe - which opened quietly in late September this year - has become an unexpected instant success for owners Paul Stoddart and Kerry Cotter. The outdoor cafe has been booked almost solid since it opened and now often has to turn away diners who haven't had the forethought to book. The eatery specialises in Asian and Indian cuisine and changes its menu every fortnight. All of the cafe's dishes are cooked fresh daily (often twice daily if they've had a big run on lunches) and as much of the produce as possible is sourced from local suppliers. Paul Stoddart said that he'd been encouraged to start the business because of the lack of similar facilities in the region, even though this type of eatery is now very common in Brisbane and on the coast. He feels the main keys to the cafe's appeal are that the food is fresh, inexpensive and constantly changing. In addition, it caters to a niche area largely ignored by other restaurateurs and serves meals continuously from around 10:30am in the morning until around 8:00pm or later at night. If you haven't tried Burning Beats yourself yet, though, you'll have to wait. The Cafe will be on holidays from December 22nd until Wednesday 8th January 2003. Photo above: Fresh, inventive and lots of it - a chicken and oyster sauce stir-fry typical of the Burning Beats Cafe's $10 main meals

South Burnett Restaurant Fast Facts


Burning Beats Cafe


194 Kingaroy Street, Kingaroy

Contact details:  

Phone: (07) 4162-3932  


Weds to Fridays for lunch and dinner (10:00am-9:00pm)
Saturdays for afternoon teas and dinner
(4:00pm to late)
Functions by arrangement

Average entree:  


Average main:  


Average dessert:  



BYO ($1.50 corkage)
Type of Cuisine:

Fresh South Burnett foods cooked Asian and Indian style (Burning Beats also offers chicken/salad and steak/salad options for those with more pedestrian tastes). Curries can be made any strength from mild to hot. The Cafe also serves coffee and cake. Takeaways are available for around $6.00 each  

Regional Cuisine Cook-Off For Wine & Food In The Park 2003?
16th December 2002: The Regional Cuisine Cooking Competition which proved such a smash at the 2002 Wine and Food In The Park Festival will return in 2003 if enough willing volunteers can be found to do the site set-up and shut-down work on the day. The South Burnett Events Corporation - who organise this incredibly popular event every March - are keen to see the Competition return in 2003 but will be so busy organising the rest of the Festival they simply don't have enough "legs on the ground" to do the necessary work. Similarly, our wonderful friends at the DPI have said they're happy to provide the raw materials needed to stage the cook-off (tent, banners, PA and mini-kitchen etc) but also have a bit of a manpower shortage when it comes to lumping everything to Memorial Park in the morning and carrying it all back out again in the evening. The cook-off has really helped put South Burnett foods on the map and has already led to this web site, all the recipes we currently feature and the up-coming Regional Cuisine Cookbook - so it's certainly a worthwhile thing to support! Any community group or organisation who'd like to volunteer for a bit of yakka is most welcome to contact me or the South Burnett Events Corporation.  
Japanese Pay Through The Nose For Kumbia's Kobe Beef
Wagyu beef cattle13th December 2002: At a time when many South Burnett cattle producers are struggling to achieve returns of $500 a head from their steers, one enterprising Kumbia grazier is achieving returns of more than $3,000 per head by selling yearling Wagyu cattle to Japan. Eric Schafferius of the Dandilla Pastoral Company currently runs five fullblood Wagyu bulls on his property and mates about 450 breeders a year for export. Last month alone he shipped 16 live yearlings to Japan where a top-of-the-range Wagyu carcass can command prices as high as $20,000. Ironically, Wagyus originated in Japan (where "Wa" means Japanese-style and "gyu" means cattle) and only began to be raised by Australian producers in 1991. The reason for the phenomenal returns are that Wagyu produce the famous Kobe beef: a highly marbled, fatty meat greatly prized in Japan. Eric has been raising Wagyus for 5 years now and believes that Wagyu beef will also eventually become popular on the domestic market, especially at high-class restaurants and gourmet butchers. So does the Australian Wagyu Association. At the 2002 Brisbane International Food Masterclass, Jean Novelli (a French three-star Michelin ranked chef) stated that his Queensland Wagyu striploin ate like "a piece of rich, dark chocolate". Photo above: Wagyu cattle on Dandilla Station. Although the cattle come in both red and black varieties, the Japanese believe black Wagyu have the best quality carcass and pay a hefty premium for it.
Botrytis-affected grapesCrane Wins Gong From Grapes Gone Wrong
10th December 2002: Botrytis cinerea can strike fear into the hearts of fruit farmers, flower farmers and winemakers alike. Botrytis (or noble rot in grapes) is found in abundance in nature and comes in several strains. Under the wrong conditions - such as high relative humidity and rain - tightly bunched unripened grapes form a fungus bloom called grey rot which can quickly spoil the grapes and render them unusable. But when carefully cultivated by a professional wine maker, botrytis can cause the grapes to shrivel rather than mulch. This intensifies the sugars and flavour and also keeps the acid levels high (preventing the resulting wines from being to sweet). And for John Crane of Crane Wines, noble rot has just added another accolade to his overflowing mantelpiece. After observing a neighbouring vineyard disposing of affected grapes, Mr Crane was exhilarated to obtain the entire crop - then even more excited to be able to weed out a few tons of noble grapes from what would have otherwise ended up as landfill. He used these to produce a 2001 Noble Chardonnay which later took bronze at the 2002 Courier Mail Sheraton Brisbane Queensland Wine Awards (see story 1st December 2002). Botrytis wines are generally Sauvignon Blanc, Semillon or Riesling as these are subject to positive effects of noble rot. This makes Crane's Noble Chardonnay another unique South Burnett product. Photo above: Grapes infected with noble rot - one man's rubbish becomes another's trophy winner.
Mudgee Trip Spawns New South Burnett Hamper Business
7th December 2002: A study tour to Mudgee organised by the Fraser Coast South Burnett Tourism Board in mid-November has already spawned a new South Burnett businesses. The Left Bank at Kilkivan announced this week that they intend to create a new business called South Burnett Hampers which will sell prepared food hampers featuring the best of the region's food produce to tourists and locals alike. The business was inspired by Heart of Mudgee, a highly successful tourist operation in Mudgee which specialises in preparing gift baskets made up exclusively of local produce from the Mudgee-Gulgong region in NSW. Heart of Mudgee - which began in a small way only a few years ago - now sells its wares nationally through personal visits, mail order and the Internet. Bruce and Rae Hurley from The Left Bank said they were "very excited" about the potential of South Burnett hampers and have already sourced a wide range of local produce including olives, peanuts and similar regional food goodies. Producers who'd like to find out more are invited to contact them on (07) 5484-1016 or via email.
Regional Cuisine Cookbook Expected Early In 2003
South Burnett regional cuisine cookbook4th December 2002: The South Burnett's first full-colour regional cuisine cookbook is expected to be released early in 2003 once final layouts are approved. The cookbook is currently being prepared by the Regional Cuisine subcommittee of the South Burnett Tourism Association with support from the Kingaroy office of the Department of Primary Industries and the South Burnett's councils, all of whom have advanced funds to get the first edition of the publication onto the presses. Design work on the cookbook is being undertaken by Martin Stern of Big Scrub Graphics in Durong. When complete, the book is expected to be on sale through the region's four Visitor Information Centres, selected local newsagencies and similar outlets for under $20. Profits from the publication will be reinvested into future print runs and the gradual expansion and extension of the product. The first edition is expected to feature 25 recipes from local chefs made using South Burnett food products along with a range of regional cuisine postcards sponsored by local businesses. Photo above: an early draft of the front cover of the regional cuisine cookbook, currently in pre-press stage.
South Burnett Wineries Win 9 Medals At State Wine Show
1st December 2002: South Burnett wines continued to secure their growing reputation at the 2002 Courier-Mail Sheraton Brisbane Queensland Wine Awards last month by winning 14.9% of the medals on offer from 14.7% of the total entries. Kingaroy-based Crane Wines took out silver for their Frontignac (which was also runner up in the Best Fortified Wine category) and Bronze for their 2001 Noble Chardonnay, while Moffatdale-based Clovely Estates took three bronzes (for their 2002 Semillon Chardonnay, 2001 Burnett Valley Shiraz and 2001 Shiraz Cabernet Merlot). Redgate's Barambah Ridge won two bronzes for their 2002 Semillon and 2002 Verdelho while Maclagan's Rimfire Winery took bronze for their 2001 Cabernet Franc Ruby Cabernet. Other regional wineries which were also graded highly in the competition included Stuart Range Estates, Moffatdale Ridge and Bridgeman Downs. Significantly, most South Burnett exhibits at the 2002 Show were white wines and the few 2001 reds that were entered all performed exceptionally well. The majority of the region's wineries expect to be unveiling their signature 2001 reds over the next few months. You can obtain a full list of all the South Burnett wines entered in the 2002 Queensland Wine Awards (along with the points awarded to each one by the judges) as a 6K Adobe PDF file by clicking here.

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