Paddock to plate tour: Cooking up meals that make every bite count
About the symposium:
Join us for an interactive paddock to plate tour hosted by Dr Joanna McMillan! Culminating in a virtual cooking demonstration with chef Julie Ballard, this symposium will cover everything dietitians need to know about preparing lower priced beef cuts, making the most of leftovers and balancing meals with red meat. Tune in to learn the nutritional differences between grain and grass-fed beef and the best (and tastiest!) ways to buy and prepare different lean cuts. Based on a new framework called ‘Make Every Bite Count’, this virtual event will help you boost your client’s food knowledge and skills and provide practical ways to integrate sustainable eating into your practice.
About the host:
Dr Joanna McMillan is a PhD qualified nutrition scientist, Accredited Practising Dietitian, an Adjunct Senior Research Fellow at La Trobe University and guest lecturer at The University of Sydney. She is a Fellow of the Australasian Society of Lifestyle Medicine and Graduate of The Australian Institute of Company Directors. An experienced TV presenter, Jo is a regular on radio and in print media, an experienced speaker with more than 1 million views of her TEDx talk, the author of eight books and four Audible Original series. She is also a non-executive board member of Cobram Estate Olives.
About the speakers:
Jenny O’Sullivan (B. Ag. Sci, Grad. Dip. Ed.) and her husband run a 664ha beef and sheep property. She is passionate about sustainable agriculture and the red meat industry. Jenny has worked with the grazing industry in building the capacity of people and encouraging landholders to embrace best practice. Jenny is a member of Cattle Australia’s policy council and a member of the Australian Beef Sustainability Steering Group. Jenny has received numerous awards for her work in sustainable agriculture and the advancement of Agriculture.
Doug Piper is a specialist retail butcher with over four decades experience in the meat industry. Doug has extensive training, supervisory and business development experience across the independent retail butcher channel to high volume retail meat departments including foodservice and wholesale sectors. Over the past 14 years Doug has worked as a Corporate Butcher sharing his knowledge and experience by delivering educational training programs on value adding, whole carcass utilization and the use and value of secondary cuts with consumers, trade, hospitality and major multi-channel foodservice operators and wholesalers around Australia, North America, Asia and Europe.
Julie Ballard is a qualified chef with extensive experience as a recipe writer, food stylist, and presenter. Julie has worked at Cerebos as Culinary Chef for Consumer Food, where she was responsible for inspiring consumer lead recipe development and styling as well as leading and guiding flavour in product development alongside the R&D team. Julie’s extensive culinary experience is brought to life in her passion for food.
Supported by
US dietitians: CE from CDR is unavailable for this webinar.
CPD/CEU hours are applicable for Australia and New Zealand dietitians. Check your local country requirements to see if you can claim for continuing education.
Webinar Slides:
| Continuing Education (USA) | |
|---|---|
| Duration | 1.5 hour |
| CPEUs Awarded | N/A |
| Performance Indicators | N/A |