Hi there all you passionate foodies,

This year we finally did it. We exhibited at the Fine Foods Exhibition at Darling Harbour from 9th-12th September. Firstly I must thank Margo and all the people from the NSW Department of State and Regional Affairs for their assistance, both financial and otherwise. Without their help we would not have attended.

If you are serious about food this is one event you should not miss. The range of exquisite food products on display (no need to bring a cut lunch, it is all there for you) is outstanding, not to mention the extensive range of commercial cooking and other kitchen equipment.

In the lead up to the show Tony Dunn and myself attended a preparatory workshop at the DSRA headquarters in Grosvenor Square near Circular Quay in Sydney. Both regular and first time exhibitors were there and it was certainly an eye opener for us as novices. The logistics involved are quite amazing, and DSRA was only one stand. It is hard to imagine the task of arranging the whole exhibition, as there were literally hundreds of stands. The whole affair ran like clockwork.

As for the Sweet Pork Company we considered our presence to be well worthwhile. We made many good contacts, both local and overseas, and results are already evident in sales. We expect they will grow over the coming months and probably years.

Before the event we were fortunate enough to link up with a large manufacturer of commercial kitchen equipment, Moffat, who asked if we would supply some “Bangalow Sweet Pork”® for them to use for cooking demonstrations over the four day event. You betcha! Many thanks to Chef Xavier Poirier, Peter, Scot and all the Moffat team for the wonderful tastings they presented for us. The mob loved them.

Special thanks also to Enzo and Fay Vecchiet and family for preparing the beautiful Panchetta from “Bangalow Sweet Pork”®. We used it for tastings on our own stand and there were plenty of rave reviews.

As most of you know, manning a stand at an event like this is a rewarding albeit arduous experience. Our special thanks also to Darryll Kinneally of Cape Byron Foods, our local distributor of “Bangalow Sweet Pork”® and Lynelle Tume of Foodscape, our marketing and media consultant. Without their generous assistance we would not have had such an outstanding result. Well done!

Last but not least we arranged a media launch dinner at the Cooking School at the Sydney Fish Market with celebrity chef, Steve Manfredi. An unqualified success. We expect plenty of “bons mots” in the food media over the coming months. Many thanks Steve.

Visit our web site: www.sweetpork.com.au, and look under recipes to find Steve’s recipes for the presentation, along with some other delicious recipes.

Regards to all

Joe Byrne

Managing Director
The Sweet Pork Company Pty. Ltd.