Australian chefs work with Oxfam to promote Fairtrade coffee
We are becoming increasingly environmentally concerned. How many air miles were used to bring the various foodstuffs to my table? Did the local farmers get a fair deal when they sold their wares for export? How are farmers being treated economically?
Many of us want to make sure that our purchases are ethical as well as substantively good quality and value for money. Oxfam works tirelessly to champion the rights of the local producers in developing countries to try to help them get a fair deal when they trade.
Australian top chefs have collaborated with the organisation to increase our understanding and knowledge of the coffee farmers in these countries. What have these chefs done to help? Ben O’Donoghue, Anna Gare, Robert Molines, Simon Bryant and Andrew Blake, each from a different region of Australia, have invented recipes based on the new Oxfam coffee collection.
This range is organic and, as one would expect, is certified as being Fairtrade coffee. It is also roasted and blended in Australia using Arabica coffee beans. These inventive and talented chefs can use the coffee to tantalise and raise the bar in an ethical way. The beans used in this particular experiment are World Blend, Africa Blend, East Timor Single Origin, Ethiopia Single Origin and Peru Decaf. The new collection is said to be of good quality so that taste is not sacrificed in the process.
Hopefully, these new recipes and the new Oxfam Fairtrade coffee collection with catch on.