Australian Milk Supply Runs Dry

As a pastry chef I am committed to supporting local producers and milk and cream are ingredients I use in my work every day, but not often enough do I stop to think about the consistency of supply and where it comes from. Australia’s dairy industry is entering an uncertain future as the drought blazes on, stalling growth in milk production.

The milk shortage started back in 2016 when Murray Goulburn, one of Australia’s biggest dairy co-ops, buying milk from farmers and selling it both nationally and internationally left a lot of dairy farmers high and dry. Withholding information about global milk prices dropping, Murray Goulbourn slapped large debts on farmers, causing many to leave the industry which has contributed to today’s shortage in production.

The Australian milk shortage has been a somewhat hot-topic in the media in the past few years, with supermarket giants like Coles and Woolworths reducing their home-brand retail prices to $1 and $1.10 a litre, but the issue runs deeper as the drought continues to blaze through rural Australia.

With weather conditions effecting feed quality and quantity, skyrocketing prices of feed and water, there’s no drought-relief in sight. With the drought expected to worsen in the foreseeable future, the Bureau of Meteorology recorded 2018 as Australia’s 39th-driest from the year 1900, the input costs are expected to rise for Australian farmers. As a result, Rabobank reported that we’ve seen a 15% increase of Australian dairy farmers sending their herd off to meat markets, causing a 12% reduction in the Australian milk pool in the last 12 months.

Milk supply has not only been affected in Australia but has stalled the world over. As one of the global Big 7 exporters — along with the US, EU, New Zealand, Brazil, Argentina and Uruguay — we’ve seen the combined milk-supply growth continue to slow. Unfortunately, this isn’t expected to improve all that much in the next year.

According to Dairy Australia, Australia exports around a third of its overall dairy production but farmers are looking to nurture long-term relationships with Australian companies. John Hayes, the National Sales Manager of Bulla Dairy Foods, says ‘Over the past 2 years, Bulla Family Dairy have committed to increasing their direct supply from partnerships with Australian farms, rather than relying on co-operatives, as part of their commitment to integrity and sustainability.’ One thing we don’t consider when we talk about milk is how we also need milk to create cream. The market is seeing such a shortage of milk that Bulla, a family owned company, is one of the few in the Australian market still producing cream which many of their competitors have had to stop producing, instead focussing on other products.

To develop my recipes, I endeavour to use the highest calibre ingredients and in sourcing my milk locally I can be sure of its quality. As a business owner, I understand the mutually beneficial relationship between consumer and supplier and will continue to keep it local and support our dairy industry as they support me.

by Kirsten Tibballs

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The Power of Pectin

Pectins, you say. What are they and how are they used? Now is the time to find out! Kirsten Tibballs travelled to Spain recently to speak to the experts at Sosa and now she’s bringing you an exclusive series of videos on Savour Online Classes.

First up is the back to basics class. Kirsten explains the facts about some of the most common pectins such as jaune, NH, X58, low sugar pectins and acid free pectins. Kirsten also outlines what pectins can be used for certain applications and how to achieve the ultimate gelification.

Once you’ve nailed the basics, we’ll be releasing our practical application videos with some of our favourite recipes that utilise pectin. Tune in by subscribing to Savour Online Classes.

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Kirsten’s YouTube Relaunch

Kirsten Tibballs of Savour School
Kirsten Tibballs

We are very excited to announce the relaunch of Kirsten’s YouTube channel in March of this year!

The new and improved channel will take a fresh look at some classic content, such as simple recipes and quick tips that can be easily completed in the home kitchen, complete with a free written recipe for your favourite treats – as well as some fantastic new creations for you to try. Kirsten will also be introducing behind-the-scenes footage of event preparation, stage and media appearances, and the sacred, messy, fun, creative process of recipe testing for all of her newest delicious experiments.

Recently, Kirsten has taken a tour of one of the most famous foodie cities in the world – Paris – and we’ve got some incredible footage of all that Paris has to offer, including a list of Kirsten’s favourite chocolate and patisserie shops in the famous City of Love.

So, keep an eye out for some brand new content next month! Coming up, we have interviews with French Master Pâtissier, Christophe Michalak, and world-famous pastry chef, Christophe Adam, of L’Eclair de Genie.

Subscribe to Kirsten Tibballs on YouTube to make sure you don’t miss this special event! 

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Savour’s Open Day!

Chocolates & Pralines Level 2

It’s that time of year again! Savour Chocolate & Patisserie School will be hosting its biannual open day on Saturday 23rd March. For one day only, you can watch free chocolate and patisserie demonstrations from Kirsten Tibballs and Paul Kennedy. Explore our state of the art kitchen, which hosts some of the world’s most iconic pastry chefs and eat plenty of treats on the day!

It’s the perfect opportunity for budding bakers, pastry chefs and chocolatiers to see what it’s all about before enrolling in one of our popular hands-on classes. You’ll also get to find out about online classes and our exclusive VIP programme, which is ideal for more long term training. Four demonstrations will run every hour from midday and each will display the same products, so you won’t miss out.

Admission is free but limited spaces are available and reservations are required. Book here.

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Kirsten Tibballs Explores Cocoa in Ghana

Kirsten Tibballs in Ghana

Cocoa is the essential ingredient in chocolate and transforming cocoa beans into chocolate is an arduous process. We all love chocolate, but what do we know about the process and where does cocoa come from? Kirsten Tibballs travelled to Ghana to meet those involved in every aspect of cocoa, from growing and fermentation to drying and grading, before we see the final product as chocolate.

Released as an exclusive to subscribers of Savour Online Classes, this 3 part documentary series, Cocoa Plantations of Ghana, was an absolute hit. Due to the success of the series, we’ve released a 15 minute highlights video on YouTube to show you what you can expect!

Learn more

Watch the highlights here for free or sign up to Savour Online Classes for the full version by clicking here.

Shop

Browse our entire cocoa and chocolate range online and in-store at Savour.

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