The 2012 season for fresh Australian Chestnuts has STARTED!

Ask at your local market, greengrocer or supermarket chain about supplies..........

Chestnuts Australia Inc. are organising to participate in several festivals and chestnut themed dinners during the 2012 fresh Australian chestnut season (March - July) around North East Victoria and beyond;  our giant chestnut roasting pan was a huge crowd pleaser last year and it will be in full swing again in 2012.   Meet the growers and find out what you need to know about cooking and eating chestnuts in a variety of delicious ways, savory and sweet at the following events;

• Beechworth Harvest Celebration – Sat 19^th May
• The feast of the Chestnut – Stanley Pub – 24^th May - bookings phone direct (03) 5728 6502
• La Fiera, (the fair) Myrtleford – Sat 26^th May

If you are a grower and would like to volunteer at one or more of the events we would like to hear from you! 

Leading chef and Chestnut ambassador Stefano Manfredi says the best way to try chestnuts is in three simple ways. "It's time to dispel the myth that chestnuts are hard to prepare and show home cooks that they are one of the most splendid ingredients to be grown locally in Australia," says Manfredi, chef and restaurateur Balla and Manfredi at Bells.

"This season, I am challenging Australians to try chestnuts in three simple ways. Score and roast chestnuts for a delicious pre-dinner snack. Boil, peel and add chestnuts to soup to thicken and flavour them as an alternative to potato or grill, peel and puree with sugar and water for a sweet alternative to jam for your toast at breakfast," says Manfredi.

"If chestnuts are unchartered territory, try pairing them with familiar food such as lamb cutlets, roast chicken, or combine with ricotta and honey for a delicious breakfast," continues Manfredi. 

Chestnut recipes call for the nut to be prepared in a variety of ways. Some recipes require chestnuts to be boiled which keeps the nutty flesh soft and pale, whilst others require grilling or roasting which enhances the nutty flavour and gives the flesh a richer colour. "The texture of a cooked chestnut is like that of a baked potato, soft and crumbly," says Manfredi. "And the taste is unique and nutty but subtle, which is why is makes such a great accompaniment for sweet and savoury dishes," continues Manfredi. "My favourite way to enjoy chestnuts is as a sumptuous stuffing for roast turkey breasts. Roughly chop peeled chestnuts and combine with breadcrumbs, butter, garlic, parmesan, parsley and Italian mustard fruits, season and fill turkey breasts generously. It's winter comfort food at it's best," says Manfredi. (Read the entire media release in the news section "Leading chef urges Australians to try chestnuts in three simple ways") (Click here for 2 new chestnut recipes from Stefano 30/4/12)

Also on our website you will find all kinds of good info, whether you are a  member of the Association, a grower, an existing consumer of chestnuts or somebody who wants to learn more about our fascinating product. There are many recipes contained on the website, and you can contact our office for much more information and recipe pamphlets.

In light of events with the discovery of Chestnut Blight, CAI are working to assist DPI and growers to achieve the best possible outcome for the industry.    This has led to CAI employing Gary Baxter as of 1st December 2011 in the role of Chestnut Industry Biosecurity Officer for 1 day per week.  The project has been divided into three activities that are related to improved biosecurity awareness in the Australian chestnut industry. There will, however, be a particular focus on producers in the vicinity of the known outbreak of the exotic disease chestnut blight. 

Activity 1: Improving on-farm biosecurity awareness in a targeted geographical area

Activity 2: Improving industry awareness of factors that contribute to ongoing sustainability of Australian chestnut production from a biosecurity perspective

Activity 3: Industry liaison

This response has been possible because we have an active association supported by grower members.The Chestnut Industry is estimated to worth $10m in NE Victoria alone, this is a viable industry and we need to work together to keep it that way.  The best way to support CAI to tackle this issue on behalf of ALL growers is to become a financial member - NOW!  Its a great time to join as the one off joining fee of $55.00 has been waived to gain as many growers as possible.  Please feel free to contact us with any queries or comments you may have.  

Please CLICK HERE for a copy of the CAI Membership application form

Heather Kane

President

"Chestnuts are unique in so many ways!  Gluten free, contain no fat, have low GI and no cholesterol. 

Chestnuts are versatile! They can be used in savoury and sweet recipes or eaten as a delicious snack on their own"

     Click on the following link to view our new "Chestnuts how to" video

http://www.thefoodcoach.com.au/