Custom Culinary’s Post

Seafood research includes understanding what the market wants, where the gaps are and where to position yourself. Yet so many spend so much time perfecting their products without doing this research making n it hard to gain traction in the market. Premium markets expect a premium product and a premium experience. Honey & Fox and Umar Nguyen aka the fish girl have teamed up to help companies like Ornatas Pty Ltd do this kind of research. Check out what we did 👇 If you want to create and grow a premium seafood brand where the right customers line up to buy from you without questioning or haggling over price send me a DM and we can figure out if we can help you. #seafood #premiumquality #marketing

The chef behind the former best restaurant in the world proves eating for the body and the planet go hand-in-hand. Read the full story on Forbes. #culinarystory #chef #frenchcuisine #sustainability #regenerativefarming #agriculture #regenerative #climatechange #foodstory #chefstory #finedining

The Business of New Brunswick Fish 🐟 Did you know that Redfish, also known as ocean perch, can be sustainably harvested right here in New Brunswick from the cold, nutrient-rich waters of the Atlantic Ocean? Recognizable by its bright, reddish skin and white interior flesh. This local catch offers a delicate, sweet flavour. This has made it a favorite among New Brunswick chefs, who are increasingly showcasing it on their menus this year. What makes the redfish even more fascinating is its remarkable return to the waters of the Gulf of St. Lawrence for the first time since 1995. Overfishing in the 1970s and 1980s, driven by high demand, led to a dramatic decline in redfish populations. Consequently, fishing was halted after 1995, with strict moratoriums and catch limits implemented to protect the species and support its recovery. Today, the resurgence of redfish presents a significant opportunity for New Brunswick fishermen. Today, Redfish populations are thriving, and for the first time since 1995, New Brunswick fishermen can once again harvest this delicious and versatile species. I teamed up with NB Food & Beverages | Aliments et Boissons NB to share a delicious, quick and easy (less than 20 minutes) way to prepare and cook this local dish and let's just say - this would make an excellent dinner idea over the holidays! Article + Recipe in the Comments ⤵️

Yesterday was absolutely incredible! We spent the day at Ian and Di Haggerty stunning property, Prospect Pastoral. It was such a treat to have the talented teams from the restaurants Nieuw Ruin, Edward & Idas, and Miller & Baker join us. Together, we toured the farm and delved into the magic of Natural Intelligence Farming™️. There’s something truly powerful about bringing chefs and bakers directly to the source, allowing them to witness firsthand where their ingredients originate. It’s all about shortening the distance from paddock to plate and fostering a deeper connection to the food we create and enjoy. #naturalintelligencefarming #naturalintelligencefarmingproduce #paddocktoplate #farmfresh #hospitality #walocal #walocalproduce #sustainableproduce #regenerativeproduce #regenproduce

Check out our blog and plan your next U-pick adventure!

Workshops on sustainable practices in the wine industry On average, 40-60% of a vineyard and winery’s carbon footprint is from packaging and distribution alone. Given the growing concern for climate change and sustainable practices in the wine industry, many wineries, particularly in France, Italy and Spain, are looking for ways to reduce their carbon footprint and transition to more sustainable practices. During workshops in Provence and Catalonia in March and May 2024, we explored different sustainability solutions with participating wineries, estate owners, wholesalers and retailers. We include our key takeaways in the article below, along with compliments to Grup Peralada, Château Troplong Mondot and other wineries who together with other members of the IWCA - International Wineries for Climate Action are setting the example for sustainable practice in the wine industry. #sustainability #csr #sustainablewine #wineindustry #foodandbeverage #circulareconomy #iwca #sustainableagriculture #lowcarbon #carbonoffset #irrigation #energyefficiency #france #spain #italy #heritage #luxury #culture #europe #patrimoine #art #naturebasedsolutions https://lnkd.in/eJzPKaAg

I've had the opportunity to sell literal tons of Verlasso Salmon to chefs across the United States. Consistency, availability, quality, story and value have always been key points on why chefs love it. Back in 2020 I had the opportunity to head south to see the farm, meet the people and see the process first hand. Starting with Patagonia, the region referred to as home, a triangle of land lies at the very southern tip of South America. Patagonia encompasses parts of both Chile and Argentina, featuring a cool, dry climate and rugged, rocky terrain unsuitable for farming. Its pristine natural beauty attracts tourists, while its sparse population and limited industrial activity contribute to the cleanliness of the offshore waters. In those waters, just off the west coast of Patagonia in the Pacific, lies Verlasso’s salmon farms. Positioned within the Humboldt Current, a substantial flow of cold water originating from Antarctica and coursing up the west coast of South America, along Chile's coast and extending to Peru. Driven by global wind patterns and Earth's rotation, this current brings nutrient-rich water from the ocean floor to the surface, nurturing one of the world’s most productive ecosystems. From microplankton and algae to small fish and larger marine life like whales and seals, the ecosystem thrives. This nutrient-rich environment naturally fosters the growth of Verlasso's salmon, promoting their size and health while the region's purity minimizes disease and parasites. Every aspect of the salmon farming locale contributes to the quality of the meat. The salmon's habitat in cold, swiftly moving water ensures they constantly work against the current, resulting in the prized fat marbling and firm texture characteristic of Verlasso Salmon. The unique characteristics of Chilean merroir distinguish Verlasso salmon as among the world's finest and loved by chefs. Great in both raw and cooked applications.

🍇🍷 A Sobering Reality for Australian Wine Industry; 🍇 Rethinking Business for Climate Resilient Agriculture 🔄🌱 The challenges facing the wine industry in Australia and Canada's Okanagan Valley underscore the critical need to reimagine policy and business practices for climate resiliency in agriculture. 🌍 We can and should foster a global network of cooperation to support growers, combat negative policies, and build a sustainable future for the industry. 🤝 #ClimateResilientAgriBusiness #GlobalCooperation #SustainableAgriculture #WineIndustryInnovation #AustralianWineIndustry #VineyardChallenges #SupportGrowers #SustainableWineProduction Australia Article Reference: https://lnkd.in/gGgPZ3dp Canada Article Reference: https://lnkd.in/g_TDfxH5

Legumes are wonder crops and we should all be eating more of them. They can be grown without synthetic fertilisers and can make fertiliser out of nitrogen in the air, explains Pietro Iannetta, head of ecological food systems at the The James Hutton Institute, in this video. About 100 million years ago, legumes developed the natural ability to host certain bacteria within dedicated structures called root nodules, says Sebastian Schornack of The Sainsbury Laboratory at Cambridge University, writing in The Conversation https://lnkd.in/efJWVTq9. Microorganisms convert nitrogen in the air and soil into a form accessible to the plant, which uses it as nutrients. Because of this, leguminous plants need less nitrogen fertilizer than other crops. “A high-performing legume can fix up to 300 kg of nitrogen per hectare, which would otherwise cost farmers around $1 per kg in fertiliser to meet the nutrient needs of the plant,” says Schornack. “We are exploring how these nitrogen-fixing root nodules evolved in only legumes in the first place. With that knowledge, we hope to find ways to increase the efficiency of nitrogen fixation inside the root nodules and maximise the growth and yield of legume crops.” “The more we know about this unique ability of legumes, the greater our chance of successfully developing other crops with a similar ability,” Schornack continues. “Such a development, though some years away, could transform sustainable agriculture, especially in areas where access to synthetic fertiliser is already limited by cost and availability.” Legumes include beans, chickpeas, lentils, tamarind and clover.

At Sandridge Barton Wines, our mission is clear: to keep the grapevine, wine, and earth in harmony. Working toward achieving this goal is at the foundation of how we operate, ensuring that our wines not only reflect their terroir but also respect the environment. In 2024, we took meaningful steps toward this mission! • 🌱Natural Vineyard Practices: We welcomed a new agronomist aligned with our commitment to low-intervention, sustainable vineyard management. This year, we implemented interrow cover crops and transitioned to herbicide-free under-vine practices, enhancing soil health and biodiversity. • 🌸Biodiversity Boost: The estate is now fully transitioned to Higher Level Stewardship. Wildflower meadow plantings and rotational field management encourage a thriving ecosystem, supporting wildlife and increasing flora and fauna diversity. • 🤝Community at the Heart: Our hand-harvesting approach continues, using local pickers and hosting community picking days to deepen connections with those around us. • 🌍Eco-Friendly Operations: From the vineyard to the winery, we strive to reduce our footprint while crafting wines that celebrate purity and sustainability. As we look forward, we’re proud of the positive impact we’re creating—but we know nature always has surprises in store. With our wildflower meadows flourishing, bird populations are thriving too, and we may need to protect our crops more actively next year! 🐦 There’s plenty more to do and we look forward to continuing the journey in 2025! #sandridgebarton #englishwine #viticulture #winemaking #naturalwine