Australia celebrated National Agriculture Day 2021. This year Syngenta and National Farmers’ Federation, hosted a special virtual event celebrating National Agriculture Day: From Soil to City, where we joined a panel of farmers across Australia to learn about and celebrate the journey it takes to get food from soil to city.
This year, given the global discussions that occurred in COP 26 Glasgow, we talked about what climate change means to the agricultural industry, sustainable farming and a range of issues on this topic.
What did I learn from today’s discussion?
The National Farmers Federation and Syngenta are very active in having conversations in Australia and on a global scale on issues such as measuring carbon in the soil, carbon sequestration, understanding the role of technology in agriculture in working with the environment to reduce carbon footprint, waste to energy schemes to capture methane gases from livestock; better land management and grazing strategies as one of many multifaceted solutions that will help with Australia’s transition to net zero emissions in the decades to come.
You can also support local farmers by sourcing farm produce to create the following delicious recipe created by Chef Guy Turland of Bondi Harvest. With Christmas coming up, this is a good dish to bring to a family and friends gathering to share.
Steak and baby broccoli, brussels spout gratin
Difficulty: Easy
Serves 4-5
Times: 25 minutes
Ingredients
300 g scotch fillet
300g baby broccoli, cut in half
300g brussels sprout, cut in half
2 tbsp olive oil
1 brown onion, diced
2 cloves garlic, minced
1 tbsp thyme, leaves
1/4 cup cream
1/2 cup grated gruyere cheese
1/2 cup grated parmesan cheese
Method
- Preheat the oven to 185 degrees C. Add olive oil into a large oven safe pan or skillet, and heat over medium heat until hot. Add garlic, onion, thyme and cook for 5 minutes until tender. Add brussels sprouts, baby broccoli and sauté, stirring occasionally, about 10 minutes.
- Remove pan from heat, pour heavy cream. Sprinkle shredded parmesan and gruyere cheese all over your gorgeous vegetables. Bake for about 12-15 minutes, until the cheese is melted, golden and bubbly.
- While your Gratin is cooking in the oven, place a non-stick pan, skillet or BBQ on high heat.
- Season your steak well with salt and pepper.
- Add a little olive oil to your hot pan or drizzle on your steak if you’re BBQ’ing. Cook your steak to your liking then let it rest for 5 minutes and slice ready to be shared.
- Pull your gratin from the oven, top with the steak and serve in the middle of the table.
Further information:
See.Taste.Do was invited to attend the virtual event for National Agriculture Day courtesy of National Farmers Federation, Syngenta and Humann Communications.
