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 Indulge in a specially curated menu available for four weeks only, with daily food and cocktail specials focusing on Sean’s favourite flavour combination.
Piggery available for lease
Southern Western Australia location
• Lease of piggery heavily discounted
• All facilities in very good condition
• 200 sow conception to bacon
• Total 2300 pigs
• Mostly intensive with some outdoor shelters
• PIC bloodlines
• Quality assured
Applicant needs to be experienced from AI mating to bacon.
Ideal staff numbers: 3 permanent plus casuals.
Only experienced, honest, stable family with police clearance need enquire.
Owner wishes to see piggery continue, though is retiring after 34 years. Genuine decision on piggery required preferably November 2022, so owner knows whether to continue or cease matings.
For more information contact:
Elders Real Estate Albany, David Treeby - 0427 448 756 or Cowalellup Farming - 0488 353 029 / 08 9841 8946
Bacon and Bourbon will feature a mouth-watering menu showcasing Sean’s favourite guilty pleasures for you to pig out on, as well the tastiest weekly specials.
Sean’s Kitchen recently took out the award for Best Contemporary Aus- tralian Restaurant In- formal at the 2022 SA Restaurant and Catering Awards, an accolade that sits proudly among Sean’s many others including nu- merous Australian Good Food Guide Chef Hat awards.
Excellent quality Concrete Slats for Piggeries
■ Farrowing and weaner crates, growers and baconer pens. ■ Feed hopper with stainless steel trough.
■ Farrowing flooring with a 10mm gap; weaners flooring with a 12mm gap; and growers flooring with a 15mm gap.
Diagonal Farrowing Crate.
Straight Farrowing Crate.
Ph (02) 6644 6065
Mobile 0437 431 901 | Email
2 Clark Rd, Junction Hill • PO Box 421, Grafton NSW 2460
Head Office:
Victoria: Freecall:
Vereyken Bros. Pty Ltd ABN 11 003 543 548
Ben Slots 1800 999 245
Anytime or (02) 6644 6065 Mobile: 0437 431 901
Phone: (03) 9462 4266 Mobile: 0418 388 842
Page 8 – Australian Pork Newspaper, November 2022
Return of Bacon and Bourbon
BACON can elevate any dish, but pair the crispy salty goodness with bourbon, as Sean’s Kitchen has, and you’re onto a real winner.
Available from Tuesday to Saturday, the specially curated menu will accom- pany a number of specials, including a live smoker tasting platter that features all the best bits from this year’s menu cooked out- side on the smoker – avail- able every Thursday for the duration of the festival.
it wouldn’t be complete without a cocktail to wash it down.
The SkyCity eatery has made a name for itself with its feasting festivals and now, the annual Bacon and Bourbon celebration is back.
Feast your eyes on and enjoy a whole rack of bourbon-glazed pork ribs, served with potato salad every Tuesday night, or an afternoon treat of the pulled pork, bacon and cheese jaffle lunch spe- cial.
Let the talented bar staff at Sean’s Kitchen whip you up one of two Southern-inspired con- coctions to help you un- derstand why bacon and bourbon is the superior flavour combo.
Held over four weeks, head chef Sean Connolly combines two of his cu- linary loves in a special menu that showcases the best of South Australian pork and its favourite ac- companiment, American bourbon and rye.
Dig into the limited- time dishes made from local Australian pork and all-American bourbon and rye, ranging from the gooey goodness of the bacon mac and cheese dish to the smoked beef brisket burger.
The Bacon and Bourbon event is only one of many annual food celebrations at Sean’s Kitchen, with OysterFest and the Crab and Champagne Festival must-dos on any Adelaide foody’s calendar.
Bacon and Bourbon runs from October 18 through to November 12.
And while the food may be bourbon-infused,
FMD preparedness bolstered
TOGETHER with the European Commission for the Control of Foot and Mouth Disease, Australia’s chief veteri- nary officer Dr Mark Schipp hosted a virtual reunion event for the Australian veterinarians and stock handlers who participated in the FMD real-time training pro- gram delivered in Nepal between 2012 and 2019.
during an EAD response and the associated training options available to participants.
the DLS in the organisa- tion and delivery of the training, for a range of support to assist Nepal in improving FMD manage- ment.
“The reunion was an opportunity for the Aus- tralian real-time training cohort to reconnect, learn about the evolving FMD situation in the southeast Asian region and iden- tify future priorities to support Australia’s emer- gency animal disease pre- paredness and response capacity,” Dr Schipp said.
“They would be in- volved in the investiga- tion and response for any potential FMD outbreaks in Australia.”
“Australia remains free from FMD.
Animal Health Aus- tralia also took part to discuss the roles which would need to be filled
“This training program builds biosecurity prepar- edness in our region and in turn strengthens our biosecurity defences.”
“Veterinarians and stock handlers who par- ticipated in the real-time training are an important network of people to act as Australia’s eyes and ears, remaining vigilant against this potentially devastating disease,” Dr Schipp said.
“Without Nepal’s sup- port, we would not now have this cohort of over 300 Australians with first-hand experience in identifying, diagnosing and investigating FMD,” Dr Schipp said.
Throughout the FMD real-time training pro- gram, a memorandum of understanding between the Food and Agricul- ture Organisation of the United Nations and the Nepal Department of Livestock Services fa- cilitated the exchange for the vital assistance and cooperation provided by
“Our world-class bios- ecurity program is vital to strengthening and sup- porting our environment and economy, including tourism, trade and agri- culture.
Find out more about the EuFMD at

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