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Aussie dogs and cats eat better than we do!

And no, we are not joking!

In light of the spate of recent food poisoning outbreaks in Australia, we felt that it was important to remind all consumers of the true state of the nation.

Whilst our pets are dining on dishes that are sourced almost wholly from within Australia, their owners are relegated to eating tinned products that have been processed in South-East Asia in factories with, let's face it, extremely dodgy hygiene standards at best.

Rare white truffle grown in Victoria

After inoculating the roots of 'host' pine trees on his Victorian farm with spores of the rare white truffle, farmer and president of the Australian Truffle Growers Association, Dr Peter Stahle, has fulfilled a seven year quest to grow Australia's first rare white truffle.

Up until now the white truffle, known as tuber borchii, has only ever been farmed in minute quantities in New Zealand, France and Italy. Unlike the more common black truffle, the rare white truffle is a different species of fungi.

Hospitality hurting due to lack of local talent and penalty rates according to Luke Mangan

Highly successful restauranteur Luke Mangan has raised concerns over the future of the health of the Australian restaurant industry, due primarily to penalty rates and a shortage of local talent.

Do women make better sommeliers?

Watch the fur fly when the question is asked are women the fairer sex when it comes to tasting and selling wine?

It has long been contended that women's palates are more sensitive than mens and many of the country's leading male winemakers agree.

Jump in restaurant spending according to recent stats

Sales in the foodservice sector have shown a significant jump in recent times according to the ABS (Australian Bureau of Statistics).

The true costs of removing penalty rates

It would be fair to say that many people do not like to work on a weekend but have to due to necessity rather than by choice. Foregoing a day or two of rest can have significant costs physically, socially and on a community level. It is argued therefore that those after-hour workers should be fairly compensated for that cost.