Food-lovers from across the globe will descend on Adelaide and South Australia’s surrounding regions to experience Tasting Australia from Sunday 1 May to Sunday 8 May 2016.
The festival goes beyond consumption to uncover what South Australia’s food scene is all about. As part of the ongoing 2016 International Year of Pulses celebrations, the Australian National Committee is excited to see pulses on the menu across the eight days.
Tasting Australia Co-creative director and 2016 IYP Advocate, Simon Bryant, is passionate about South Australian ingredients and ethical food choices and says the key to a great meal is letting quality produce shine.
“IYP is about raising public awareness about the role of the pulse, its nutritional benefits and its contribution to sustainable food production,” said Simon. “On another level, Tasting Australia allows us to show off the amazing flavor of our pulses to the world and broadcast our position as the worlds fifth largest pulse exporter, something we should all be proud of.”
The IYP Australian National Committee, in conjunction with major sponsor Australian Milling Group Foods, will host a marquee in the town square to assist people attending Tasting Australia to learn more about pulses and the UN endorsed International Year of Pulses.
With resources ranging from how pulses are grown, through to recipes and samples of new pulse products on the market, the marquee will showcase the best Australia has to offer. The United Nations Association South Australian chapter will also be on hand to speak about the UN involvement with IYP.
The IYP National Committee would also like to encourage the public to engage in other pulse activities occurring during Tasting Australia. As well as a number of cooking demonstrations that will involve pulses, international guest and author of Lentil Underground, Liz Carlisle, is hosting three special dinners over the week and will speak on the potential for lentils and legumes to revitalize rural communities.
Additionally the IYP National Committee will be hosting the “On the Pulse” Symposium on Monday 2 May 2016. Leading researchers will examine the latest research on the health effects of pulses and highlight research gaps, introduce intriguing new innovations being used to incorporate pulses in to the diet and identify opportunities for future work.