Lumen Waite 100 - Flipbook - Page 57
Almonds
There’s no disputing, our society takes some nuts more
seriously than others. Hazelnuts and pistachios, for example,
take pride of place on gelati menus – particularly at Henley
Beach’s Bottega Gelateria, where you can order gelato made
from Piemonte hazelnuts or Gawler pistachios. You can even
get a Riverland pecan, be that your nut of choice. Almonds,
though, are rarely sold with a pitch about their provenance –
but we at the University of Adelaide take them very seriously. Our almond breeding program was kickstarted in 1997
by Dr Michelle Wirthensohn and is now under the purview
of Associate Professor Cassandra Collins. The program has
produced six almond varieties: Carina, Capella, Maxima,
Mira, Vela and Rhea. You may not see these names on supermarket shelves, but we only ask that you think of them when
enjoying your next mid-morning fix of trail mix.
San Remo
In the late ’80s, South Australian pasta brand San Remo was looking
for more control in its supply chain. The company was dependent on
New South Wales flour millers for its semolina – which was a mix of
durum and prime hard wheat, and, reportedly, of fluctuating quality.
San Remo wanted quality durum wheat, and decided the best way
to see about producing it locally was to work with the University
of Adelaide. In 1989, San Remo approached the University’s late
Professor Tony Rathjen for advice on whether durum wheat could
be grown in SA. He believed it could be, and, alongside his Technical
Officer, Jim Lewis, set about proving this notion. By 1991, the South
Australian Durum Growers Association was incorporated, and
today there’s a little label on most bags of San Remo pasta assuring
customers it’s been made with Australian durum wheat semolina.
v2food meat patties
Meat-free Mondays continue to improve for
conscientious omnivores, thanks to developments in
the taste and texture of plant-based meats to satiate
the sensory desires of animal-eaters. At the University
of Adelaide, PhD student Adam Douch is part of a
collaborative research project with v2foods, which makes
plant-based meat alternatives. Under the supervision of
Associate Professor Susan Bastian and Professor Ian Fisk,
from the Uni’s International Flavour Research Centre,
Adam is analysing v2food’s plant-based patties to increase
their likeness to minced beef. For Adam, it’s not about
attracting vegans to the product category, but convincing
the growing segment of omnivores looking to sub out a
meaty meal or two that v2foods has the paramount patty.
LUMEN