The Road Ahead : April 2011
MAKES YOUR DAY APR/MAY 2011 THE ROAD AHEAD 11 QUEENSLAND INGREDIENT LIFESTYLE MAIN IMAGE: PAPAYA CROP DAMAGED DURING CYCLONE YASI. IMAGE SUPPLIED BY THE DEPARTMENT OF EMPLOYMENT, ECONOMIC DEVELOPMENT AND INNOVATION. A little flexibility enables Queensland's agricultural industry to blossom in the face of adversity. WHEN CYCLONE YASI crossed the coast of North Queensland, local farmers braced themselves for heartbreak. The experience of Cyclone Larry in 2006 and the damage it caused went some way to preparing them for what lay ahead. And for those of us down south, we could only sit back and watch as those farmers' livelihoods were literally torn from the roots. It was with some uncertainty and fear for the worst that we ventured into the fruit and veggie section of the local supermarket in the days that followed the cyclone. Surprisingly though, the horizon wasn't bleak but awash with the vibrant colours of the season. Despite the floods and Cyclone Ya s i, Queensland's primary producers maintained supplies of fresh, healthy food across the state and beyond. Vegetables including tomatoes, capsicums, zucchini, broccoli and cauliflower continued to make it to market and bananas, though in short supply, were still available for a reasonable price. This was largely due to an arrangement that allowed North Queensland banana growers to certify fruit harvested from fallen plants. Biosecurity Queensland and the Department of Primary Industries negotiated market access arrangements to enable growers to retrieve fruit that was still in a mature green condition, rather than let the produce go to waste. Not only did this assist in the long- term economic recovery of the growers, but helped maintain supplies in the marketplace and kept prices down. And the banana-lovers among us are certainly grateful for that. www.deedi.qld.gov.au/backinbusiness/ STORY DEB ECCLESTON picking up the pieces g macadamia and coconut tart (SERVES 8) Queensland macadamias and coconut combine to create this sweet sensation. INGR G EDIENTS: 2 cups fresh Queensland macadamia nuts; 1 sheet shortcrust pastry (to line a 22 cm pie dish); 1 cup desiccated coconut; 4 eggs; ½ cup white sugar; ½ cup light brown sugar; 1 cup golden syrup; ½ teaspoon vanilla extract; 4 tablespoons melted butter; 1 tablespoon plain flour; large pinch salt. METHOD: Preheat the oven to 190°C. Line the pie dish with the pastry and blind bake for about 15 minutes. Place the nuts on a baking sheet and toast in the oven until golden brown (about 8-10 minutes). Remove the nuts and the pastry from the oven and d cool. Roughly chop the nuts. Sprinkle the nuts and coconut over the pastry. Beat the eggs and add the sugars, golden syrup, vanilla, salt, butter and flour. Mix well. Pour the mixture into the pie dish. Bake for about 45-500 minutes, or until the filling sets. Cool before serving.