In September 2019, a pilot onion farm tour for chefs and hospitality professionals was conducted in South Australia to provide them with a better understanding of the Australian Onion industry by showing how onions are grown and demonstrating their versatility in culinary applications.

The tour was targeted at and tailored for chefs in high volume and influencer roles, with the purpose of:

• Showcasing the people and story behind the Australian onion industry, from seed-to-market
• Educating foodservice professionals on the value and versatility of Australian onions in culinary applications
• Cultivating connections between growers and foodservice influencers.

This paddock-to-plate tour was held at Mannum in South Australia, where 12 influential chefs from Adelaide were hosted at Rathjen Farm, one of Australia’s leading onion growers, and experienced a behind-the-scenes tour of Rivapak, an onion packing facility.

The tour included time for producers to share information about growing, harvesting and the supply chain. Participants learned about the production and versatility of onions, with a creative and innovative cooking segment allowing for hands on experience.

Response to the tour was overwhelmingly positive. Attendees left with an increased understanding of the supply chain, greater confidence in using Australian onions in their cooking, and a greater understanding of their health benefits.