Farmers Own Milk A Huge Success With Customers!

Woolworths has today announced that the trial of Farmers’ Own milk produced in the Manning Valley has been an enormous success and that this great product will now be available in 105 stores across New South Wales.

This means that Woolworths is directly linking more than 2.5 million Woolworths customers with committed and innovative dairy farmers from the Manning Valley of New South Wales and milk straight from their farms.

In a first for Woolworths milk, the supermarket is working directly with the farmers. After a highly successful trial period, the Manning Valley farmers will now have greater access to this huge customer base for their product.

The milk is permeate free and is available in three varieties; full cream and reduced fat homogenised milk and full cream unhomogenised milk with the cream on top. It truly is the farmers’ own milk, just how they like it.

The trial has run for since October 2013 and Woolworths has seen strong sales, particularly in the Manning Valley stores.


Woolworths Head of Trade, Tony De Thomasis, said the experience has proven to be great for the farmers, great for Woolworths, but most importantly great for customers.

“We are extremely pleased about how well our customers have received Farmers’ Own milk. We know they appreciate a great local product.

“The three varieties have sold very strongly and the return of unhomogenised milk with the cream on top has been a hit. They love the great tasting, fresh milk with a richer, fuller flavour.

Manning Valley dairy farmer, Tim Bale, said: “We’re delighted that this trial has gone so well and that now we’ll be able to deliver our fresh, great tasting milk into a huge market through 105 Woolworths stores.

“We know that customers want farmers to get a fair price for their produce and our direct relationship with Woolworths is delivering that,” said Mr Bale.

The relationship gives the farmers end-to-end transparency from shed to shelf, a longer term contract and a closer relationship with their customers.

http://www.woolworths.com.au/wps/wcm/connect/webSite/Woolworths/about+us/woolworths-news/farmers+own+milk+a+hit+with+customers


My Say On Farmers Own Milk:

Farmers Own unhomoginised Full Cream Milk Won the Consumer Innovation Product of the year award.. congratulations for bringing high quality inexpensive ($2.70 for a 2ltr) milk to the market..excellent product!


GREAT FOR #COFFEE!

Rolling out all over Australia.. a Woolworths near you.

Now that the NZ$ is close to parity.. a very real opportunity exists to import to NZ and attack the #Monopsony and relieve the consumer nightmare that is NZ milk

http://www.farmweekly.com.au/news/agriculture/cattle/dairy/farmers-own-milk-hits-woolies-shelves/2714940.aspx

- See more at: http://pricecomparisonaustralia.blogspot.com.au/#sthash.9Mu56Siu.dpuf

Bar Bellaccino Coffee Circular Quay, Sydney

Coffee from Bar Bellaccino (Next to Marriot Hotel on Pitt St, Circular Quay) has Great Creme D'oro coffee at a great price

The Cup sizes are in American sizing so medium is the usual Large, at at $3.50 it is one of the cheapest coffees around the expensive side of town.

Usually i like to have a Strong Flat White with 1 sugar but at Bar Bellaccino there is no need as the Coffee is strong enough..

Coffee Served - Creme D'oro Coffee

Coffee Taste and Effect - 5 out of 5 Love it!
Value for money (5 out of 5) In Sydney Coffee is expensive and circular quay even more so!
Service (4 out of 5) Sometimes i need to wait a little long but the staff are friendly and apologise if its busy and if not bring my coffee out personally.

I would definitley recommend Bar Bellaccino if you are around Circular Quay in Sydney - its fantastic all round!

No Grounds To Give Up Coffee - Coffee Price Comparison Australia

HOBART coffee lovers are paying up to $1 more per cup of takeaway cappuccino than those in Sydney.

Local prices are also on par with Perth, which has taken the mantle of the most expensive major city interstate, new statistics reveal.

But local barristas say their customers base their decisions on their tastebuds not their wallets.

A recent survey by Gilkatho, a coffee machine retail company, has found the average price for a takeaway cappuccino in Australia's major capital cities varies from $3.36 in Melbourne to $3.87 in Perth.

A Mercury survey of Hobart coffee shops yesterday showed prices were all generally above the $3.47 national average.

Prices for a regular takeaway cappuccino in Hobart varied from $3.50 to $4.35.

Doctor Coffee owner Craig Gibson said yesterday there was a number of reasons why coffee can be more expensive in Tasmania.

Transport costs were a big reason, he said.

"A lot of our coffee comes from Melbourne, where a lot of the good speciality roasters are based," he said.

Mr Gibson said most of his customers were not shopping on price.

"Ninety nine per cent of our customers come here because of the quality," he said.

Di Bella coffee managing director Phillip Di Bella said yesterday it costs about $1 in ingredients to make a cup of coffee and $2 including labour.

"As labour is the main cost in making a coffee and pay rates vary from state to state, this can change the cost to make a coffee considerably," he said.

"Rents also vary depending on the location of the cafe, city and space."

Sydney Offers Cheapest Coffee as Price Pressure Builds

The latest index of coffee prices show Sydney and Melbourne are the cheapest places for customers to buy a coffee —depending on whether it’s a grab and go or a dine in cup.

Coming as increasing coffee prices build pressure for foodservice business operators to increase the price of their coffee, the quarterly Cappuccino Price Index from coffee supplies company Gilkatho revealed Sydney has the lowest priced take away coffee while Melbourne offers the best price for dine in.

The December quarter instalment of the Index, which has been expanded to this time cover more of Australia, showed the price being charged for a coffee was on the rise.

It showed Perth had the most expensive take away coffee ($3.70) followed by Canberra ($3.37), Brisbane ($3.33), Adelaide ($3.30), Melbourne ($3.15), and Sydney ($3.11).

Perth also had the most expensive dine in at $3.69 followed by Sydney ($3.41), Canberra ($3.39), Brisbane ($3.34), Adelaide ($3.31), and Melbourne ($3.19).

Gilkatho managing director Wayne Fowler said the December quarter results reflected the different “maturity” levels of the coffee culture in each of the capital cities.

“Right now Sydney and Melbourne have a more sophisticated and larger consumer market,” he said.

“That being said the other capital cities are catching up and it will be interesting to monitor pricing trends as the year progresses.”

The most recent index had been it expanded to include pricing data Adelaide, Canberra and Perth as well as Brisbane, Sydney and Melbourne, and will also now be published quarterly. The latest data included more than 1000 takeaway and dine-in outlets across these cities.

The latest figures showed prices were up compared to the previous quarter, a trend in line with predictions from Gilkatho that Australians would be paying more for their coffee this year.

“Back in January we predicted that the 77 per cent rise in coffee futures in 2010 – their highest level since 1997 – would outstrip any gains made by the Australian dollar,” Fowler said.

“As such we expected that many coffee operators would be forced to pass on these higher wholesale prices on to their retail customers.”

see Source Hospitality Article

Coffee Secrets Wins Again at the Sydney Royal Show

Coffee Secrets continues their medal winning streak being awarded another two medals at the Sydney Royal Coffee Competiton. This takes their medal tally to 15 & counting........

Held annually the Sydney Royal Fine Food Coffee Competition is the benchmark for quality coffee and the Coffee Secrets team look forward to entering every year.

This year their Certified Organic Blend ECO Organic was awarded a Bronze medal in the plunger class while their soon to be released Verona Blend was awarded a Bronze in the Espresso Class.

Master Roaster Vladimir put's it this way "We see this competition as a way of proving that what we do produces the finest quality coffees, and we aren’t the only ones. Sue Bennett, the Editor of Good Living, published by the Sydney Morning Herald, echoed our sentiments when she remarked "If we are talking excellence, I instantly think of the Sydney Royal Fine Food Show… …A Sydney Royal Fine Food Show medal says ‘quality, great taste and offers reassurance’ to consumers.”

So with Coffee Secrets coffee blends having been awarded 15 medals over the last few years you can be sure that you are getting the best quality coffee around.

If you are looking for a coffee that takes you on a journey and delights your senses
Then your in the right place!
Coffee is a passion, a lifestyle and a journey in a cup & that’s what we bring to coffee lovers, the very best, premium coffee around.

Rehydrate? Let's Raise a Glass to Good Old International Roast - Coffee Sydney

J. D. Salinger, one of the world's great writers, thought Burger King's flame-grilled Whopper burger was a terrific invention. It was "better than just edible", he wrote in a letter just released — and certainly far superior to the burgers offered by other establishments.

If Salinger — Zen Buddhist recluse and intellectual — could gain such pleasure from a Whopper, it raises the question: are there other oft-derided aspects of ordinary life deserving of a little more praise?

Instant coffee, for example. Who, amid the coffee Nazism of our time, would dare admit that instant coffee is actually a pretty good drink?

Advertisement: Story continues below The typical Sydney workplace is now full of crazed coffee zealots who feel the need to lecture you for hours about the differences between this coffee shop and that coffee shop and their preference for a macchiato as opposed to a double-shot espresso with ristretto tendencies.

Really? How interesting. Tell me more.

Actually don't say that or they will, filling you in on the employment history of their favourite barista with the sort of hushed reverence once reserved for a favoured saint. When this particular barista has a day off, the whole office falls into a slough of despond, with people wondering aloud whether they will be able to face up to the challenges of the day ahead without the succour provided by one of Michael's flat whites.

They should just have a cup of instant and get on with it.

The truth is that instant coffee costs a few cents a cup and most of the time tastes better than the bitter, dirty brew slopped into your cup via the clogged pipes of some ill-managed high street machine.

Better still, the cheaper the brand of instant coffee, the better it tastes. Oh, for a cup of International Roast heaped with a spoonful of sugar and a glug of full-cream milk. Enjoy in moderation but just don't admit to your colleagues how bloody delicious it is.

I'd also like to see more praise heaped on Sydney tap water, a product as ubiquitous and rarely celebrated as the Whopper. Much of the world lacks decent drinking water; we have it on tap and yet insist on buying plastic bottles of the stuff.

Since when did a walk in the park necessitate constant drinking or, as it is now called, "hydration"? Watch people on the Bondi to Bronte walk and it's as if they are attempting a crossing of the Serengeti. Some have several bottles of the stuff and take a sip every three steps as if their body is a bucket with a hole in the bottom, through which a stream of water constantly gushes. The bubbler doesn't appear to provide a solution: that would be just drinking water, while what they need to do is "hydrate".

Will a future generation of Sydney children, calling from their rooms at bedtime, no longer demand "a glass of water, please, daddy" but instead shriek, "Mummy, quick, quick. I need rehydrating"?

Since bottled water didn't really exist 20 years ago, can someone explain how humans survived up to this point? Did Sydneysiders just stay at home, tethered to the tap, unable to venture outside lest they fall into a thirst-induced coma within a few steps of the front door? Or did office workers and shoppers wander down George Street African-style, a yoke thrown across their shoulders with a bucket of water sloshing around on each side?

Actually, Sydney tap water tastes terrific. It almost tastes as wonderful as a Whooper. As J. D. Salinger himself might put it, it's "better than drinkable".

The home-cooked meal also deserves a lot more praise. Restaurant chefs go on and on about "using fresh ingredients simply prepared" but then never follow through. Everything is presented in little towers, as if the plate was valuable real estate. It's then splashed with a melange of butter, cream and salt in a way designed to cause a heart attack, if that isn't already in train once you see the prices on the menu.

The only place you actually get "fresh ingredients simply prepared" is at home. A chop, mashed potatoes and some steamed beans. Maybe Leo Schofield could come around to your place and describe just how fantastic it tastes.

Cask wine also needs rehabilitation; it has seen far too much criticism over the years, derided by names such as the "Broadmeadow briefcase" and "the goon sack".

The contents might be unremarkable but the price is good, the packaging allows you to fool yourself about how much you are drinking and the silver bladder inside provides either an impromptu disco ball or an excellent pillow, depending on the progress of the party. Really, it's not so much a drink as a complete party kit.

Once we admit the Whopper tastes pretty good, we may have to reconsider many of the other things we've spent the past few decades criticising. Domestic beer? Frankly, it's much better than the imported stuff, all of which is quite stale by the time it gets here.

A kebab from the local shops? Let's face it: fantastic. Network television? Well, it is kind of relaxing after a long day at work.

The virtues of the ordinary and the every day? Maybe J. D. Salinger's love of the Whopper was a little bit Zen after all.

richard@richardglover.com.au

Byron Bean a Medal-Winning Coffee - Coffee Sydney

A couple of Teven coffee growers scored a silver medal at the Sydney Royal Fine Food Coffee Competition last week, confirming a growing demand for the sweet, smooth Byron bean.

First-time entrants in the Sydney Royal, Jos and Wendy Webber were thrilled to be awarded a silver medal in the Plunger – Single Origin class for their Kahawa Estate Lava roast.

Mr Webber, who also champions other Northern Rivers coffee growers as president of the Australian Subtropical Coffee Association, said the Byron Bay hinterland had perfect conditions for a sweeter, lighter bean.

“The volcanic soil and southerly altitude conditions near Byron Bay mimic that of high altitude coffee,” he said.

Mr Webber attributes the increase in demand largely to the emerging demographic of young coffee lovers who have graduated from the sweet, milky chain store style brews.

Byron hinterland coffee growers Greg and Janice Jansen were awarded two silver medals for their Hills of Byron Coffee – one in the Espresso Short Black class and another in the Plunger – Single Origin class. These medals follow on from the silver medals that Hills of Byron won at last year’s Sydney Royal.

Mr Webber offered this encouragement to newcomers to the North Coast boutique coffee industry: “The problem is there is far more demand for our coffee than there is supply.”

Meanwhile, the Byron Bay Cookie Company won six medals at the Royal Fine Food Awards.

The internationally-renowned company won the gold and overall champion biscuit exhibitor for its gluten-free rosemary and sea salt biscuit.

It also won a silver medal for its gluten-free original crispbread and bronze for its fig and pecan, passionfruit butterbursts and citrus lemon butterbursts.



Jos Webber, of Kahawa Estate Coffee at Teven, tastes his award-winning Lava roast which took out a silver medal in the Plunger – Single Origin class at the recent Sydney Royal Fine Food Coffee Competition.

By Jacklyn Wagner