The world’s second largest freshwater crayfish was once plentiful in Australia’s longest river – we’re bringing it back
Murray crayfish disappeared from South Australia sometime in the past 40 years. Targeted surveys over a five-year period couldn’t find them anywhere in the state. But that all changed in the winter of 2023 when our reintroduction program began. Now we’re preparing for the third release of crayfish and there are positive signs many crays from earlier releases are still going strong.
Cane toads on the barbie? How eating invasive species might help manage them
Eating rabbit, camel, carp, feral cat, deer and cane toad might sound extreme to some, but it’s gaining attention as a solution to tackle the growing impact of invasive species.
Olympia: Plans to restore Sydney’s historic Olympia milk bar
For decades, the decaying Olympia milk bar in Stanmore in Sydney’s inner west, terrazzo tiling underfoot and tired signs spruiking “smokes” and “sweets”, was a source of intrigue for passersby on bustling Parramatta Road. Few ventured inside, but it was a treasured part of urban lore. Now, there appears to be hope for the Olympia’s restoration. A development application lodged with Inner West Council in November details plans by the new owner, local businessman Paul Barone, for a million-dollar renovation.
Saucy business: The billion-dollar brand you know by sight, if not by name
Peek into your pantry or fridge and you’ll likely own at least a few glass-bottled Asian condiments with the rectangular gold label and red lid. But, if asked without any reference or context if you’re familiar with Lee Kum Kee, not everyone will immediately place the Chinese sauce giant that invented oyster sauce. It’s a problem the multibillion-dollar condiment company is working on.
From garlic to parsley, new research reveals the herbs and spices Australians love most
We asked Australians to complete a short online survey asking which herbs and spices they ate, how often, and which meals they ate them in. We were also interested in why people choose to include them in their meals. Four hundred people responded to our survey. They were mostly female and were aged between 25–64. The majority reported they were born in Australia.
Pizzeria charges $199 for a Hawaiian to discourage customers from divisive topping
Topping the traditional Italian favourite with pineapple now comes with a hefty price tag at one trendy pizzeria. Lupa Pizza in Norwich, in the county of Norfolk, England, is charging customers £100 ($199) for its Hawaiian pizza on food delivery service Deliveroo because it disapproves of the combination so strongly.
Falsely labelled ‘organic’ products rife on Australian shelves, shoppers warned
Organic farmers and retailers have warned that Australians are being misled by producers who engage in a form of greenwashing by falsely labelling their products “organic”.Australian consumers may be happy to pay higher prices for meat, cheese, cosmetics and other goods marked “organic” but producers can use the term without meeting any particular standards or being certified.
‘Near enough to infinite’ How to invent a flavour
In fact, despite our insatiable appetite for information about culinary culture, the inner workings of cheffing, and the quest for flavour “sensations”, we don’t necessarily give much thought to where flavour comes from or how we taste. How is that we can tell the difference between a nutty caramel coffee, for example, and a fruity or floral one? Why are we drawn to some flavours more than others? Can certain music change the flavour of food? And could any of us, tinkering in our kitchens, create our own version of a snozzberry?
