Australian Persimmon Industry Conference & Field Day
3-4 February 2026 | Toowoomba, Queensland
Registrations are now open for Australia’s premier persimmon industry event!
Join us for two days of learning, networking, and innovation at the Australian Persimmon Industry Conference & Field Day. This is the must-attend event for persimmon growers, industry partners, and anyone interested in this delicious, autumnal fruit.
What to expect:
Expert insights: Hear the latest recommendations on persimmon production and marketing from leading experts
Research updates: Darby Taguiam from Charles Sturt University will share findings from key research into Persimmon Dieback.
Field visits: Explore persimmon orchards in full fruit nearing harvest.
Networking opportunities: Connect with growers, researchers, marketers, and suppliers from across the country.
Whether you’re an experienced grower or just starting out, this event offers practical knowledge on growing requirements and industry trends.
This is event will be bringing together persimmon growers from across the country and is not to be missed.
If you are interested or new to growing persimmons this event offers you the opportunity to learn about the growing requirements for this delicious, autumnal fruit. Visit persimmon orchards in the South Australia’s Riverland and the Sunraysia district, NSW Department of Primary Industries’ Persimmon Research Block, and network with growers, researchers and other industry partners.
There will be updates on the current recommendations for persimmon production and marketing from an exciting list of informative speakers, including Dr Tahir Khurshid from NSW Department of Primary Industries. Dr Khurshid will be present throughout this industry event – updating the Australian persimmon industry on his research on varietal selection and clonal propagation of persimmons.
Other industry stakeholders, including marketers and product suppliers, are encouraged to attend.
Flesh of 1 very ripe Sweet or 1⁄2 a ripe Original persimmon
1 tsp fish sauce
1 tbsp grated fresh ginger
1 stalk of coriander, finely chopped (leaves, stems and root)
1 chilli, finely chopped
Optional: 1 tsp brown sugar
Steak
4 beef porterhouse steaks
1 tbsp olive oil
1 tsp sesame oil
Salt and Pepper, to taste
2 bunches baby broccoli, halved lengthways
Diced fresh or dried persimmon, for garnish
Method
Remove steaks from the refrigerator to allow them to come closer to room temperature for 30 minutes to 1 hour before cooking.
Make the dressing – Whisk all dressing ingredients together in a small bowl. Taste and add brown sugar if needed (you may not need the additional sweetness depending on the variety of persimmon used). Set aside.
Combine olive oil and sesame oil in a small bowl then coat steaks and season generously with salt and pepper.
Heat a large frying pan or grill over high heat. Add steaks and cook for 3-4 mins each side for medium rare. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Meanwhile, add a drizzle of olive oil to the same pan and reduce heat to medium. Add the baby broccoli and cook, turning occasionally for 2-3 mins or until bright green and just tender.
Serve steaks with baby broccoli, persimmon and ginger dressing, and diced fresh or dried persimmon.
Recipe credit: Recipe from Kate Guthrey (persimmon grower)
1 very ripe and soft Original persimmon (or 2 ripe Sweet persimmons), pureed
1-2 firm and crunchy Sweet persimmons, sliced
Method
Add cashews to a medium bowl and cover with water by a few centimetres. Cover and allow to soak in the refrigerator overnight. Once soaked, remove cashews from the fridge then rinse and drain.
Make the base – Grease and line the base and sides of a 23cm springform pan. Place the gingernut biscuits in the bowl of a food processor and process until finely crushed. Add the butter and coconut oil and process until well combined. Transfer mixture to the prepared pan and use a spoon to press the mixture firmly over the base. Place in the fridge to chill while you prepare the filling.
Make the filling – Add all filling ingredients to a food processor or large blender. Blitz for 2-3 minutes or until smooth and creamy. Pour over the prepared gingernut base and smooth the top with a spatula. Cover and freeze for at least 4 hours to set.
When you’re ready to eat the cheesecake, take it out of the freezer and remove from the springform tin. Allow the cheesecake to thaw for 45 minutes to 1 hour before serving*. Pour over the persimmon puree and garnish with slices of firm Sweet persimmon.
*Once thawed, the cheesecake should be stored in the refrigerator until serving.
Recipe credit: Recipe from Kate Guthrey (persimmon grower)
4-6 mini meringues, roughly crushed (plus extra for serving)
2 cups very ripe persimmon flesh (Original or Sweet)
2-3 small mandarins, peeled, segmented and chopped into small chunks
2 firm and crunchy Sweet persimmons, chopped into small chunks
Method
Using an electric mixer on medium speed, beat thickened cream, sugar and vanilla extract together until medium-firm peaks form. Gently fold through the crème fraîche and crushed meringues. Set aside.
Combine the soft persimmon flesh with the mandarin and firm Sweet persimmon chunks.
To assemble – Divide the persimmon mixture between 4 glasses, topped with a layer of the crème fraîche whipped cream and extra crushed meringue.
Recipe credit: Recipe from Kate Guthrey (persimmon grower)
1 teaspoon honey or other sweetener (e.g. agave nectar, maple syrup)
1 large, ripe Original persimmon (or 2 very ripe and soft Sweet persimmons)
1 tsp lemon juice
1⁄4 tsp cinnamon
Toasted coconut flakes, to serve
*use canned coconut milk (full fat or light) for a richer and creamier texture. Carton coconut milk (or any other plant-based milk) may also be used. If using carton coconut milk or plant milks, if you find the chia pudding has not set completely, give it a stir and pop back in the fridge for a further 15-30 minutes.
Method
Whisk together chia seeds, coconut milk and honey in a medium bowl. Transfer to 2 large glasses and refrigerate for at least 4 hours or overnight.
Once chia pudding is set, cut the persimmons in half from top to bottom then use a spoon to scoop out the flesh, discarding the skin.
Add persimmon pulp to a small bowl along with the lemon juice and cinnamon. Stir to combine, crushing any bigger pieces of persimmon.
Divide persimmon mixture between the two chia pudding glasses and sprinkle with toasted coconut flakes.
Preheat the oven to 180°C. Line two large trays with baking paper.
Using an electric mixer, cream the butter and sugars together on a medium speed for 1-2 minutes or until light and fluffy. Add the egg and vanilla extract and beat until just combined.
Sift in the flour, cinnamon, nutmeg, baking soda and salt, then add the rolled oats and mix until just combined. Gently fold in the diced persimmon, walnuts and white chocolate chips.
Drop heaped tablespoons of the cookie dough onto the prepared baking trays, flattening them slightly into thick discs (these cookies don’t spread out too much in the oven).
Bake for 15 minutes or until the cookies are lightly golden.
Remove from the oven and allow cookies to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Recipe credit: Recipe created by Marie Duong for Persimmons Australia
Whisk together all marinated chicken ingredients in a medium bowl. Add chicken thighs and toss to coat. Cover and refrigerate for 30 minutes if time permits.
Meanwhile, cook rice as per package instructions. Keep warm until ready to serve.
Make the persimmon salsa – Toss all ingredients together in a medium bowl. Season generously with salt and pepper. Set aside.
Heat a drizzle of olive oil in a large frying pan over medium heat. Add marinated chicken thighs to the pan, smooth side down, and cook for 5 minutes. Flip and cook for a further 6-7 minutes or until golden and no longer pink in the middle.
Transfer chicken to a plate and loosely cover with foil to rest for 5 minutes.
To assemble the burrito bowls, divide the rice between two bowls and top with chicken, lettuce, black beans, sweet corn, avocado and persimmon salsa. Serve immediately.
Recipe credit: Recipe created by Marie Duong for Persimmons Australia
Preheat the oven to 180°C. Place the brie on the centre of a lined baking tray surrounded by the slices of bread.
Gently score the top of the brie in a cross-hatch pattern. Drizzle the brie and bread with olive oil and scatter with half of the thyme leaves, pushing some of the leaves into the brie. Season generously with salt and pepper then bake for 10 minutes or until brie is soft and warm and the bread is lightly golden.
Carefully transfer the baked brie to a serving board and sprinkle with remaining fresh thyme leaves and walnuts.
Serve baked brie with toasted bread and slices of fresh persimmon.
Australia has successfully exported its first shipment of persimmons to Thailand under a new protocol negotiated by the federal Department of Agriculture, Water and the Environment.
The shipment left Brisbane, Australia on Wednesday, 25 March, on one of the few remaining flights to Bangkok, Thailand, following the grounding of many international carriers in light of the current COVID-19 pandemic.
The safe arrival and clearance of the product in Thailand on Friday, 27 March marks a significant step forward for the persimmon industry and the entire horticulture industry, as the first shipment of any fresh produce from Australia to Thailand using chemical and heat free phytosanitary irradiation.
Queensland persimmon grower, Ross Stuhmcke prepares a consignment of his delicious fruit for a trial shipment bound for Thailand.
Queensland’s persimmon grower, Ross Stuhmcke, is blazing a new trail for the industry with this first shipment.
“It has been far from an ideal season, with the drought and then rain during harvest but we were very committed to making this happen. This is an exciting opportunity for the persimmon industry and all horticulture industries”.
Despite the persimmon industry’s size, it is paving the way for this new pathway into Thailand for Queensland and Australian horticulture.
Thailand imports around $23 million of persimmons each year – including from Japan and New Zealand. Persimmons are fat free, naturally high in fibre and a good source of vitamin C, which appeals to increasingly health-conscious Thai consumers. This protocol gives the Australian industry an opportunity to carve out a share of this market.
“What has been impressive with this trial is the real partnership between industry, government, the grower and the importer. All have played an important role in its success” Mr Stuhmcke said.
This achievement has involved strong collaboration from all levels of government, including the Queensland Department of Agriculture, Trade and Investment Queensland, Austrade, the Department of Agriculture, Water and the Environment, and the Department of Foreign Affairs and Trade, as well as the private sector.
Chris Stillard, President of Persimmons Australia is hoping that the success of this shipment will lead to the protocol being extended to other states – current only Queensland persimmons have access to Thailand – as well as other categories of Australian horticulture.
“This is a positive example of state and federal governments working together in a cohesive manner to ensure the requirements of the protocol have been met at the farm right through to the importer in Thailand”.
“It has not been an easy task to achieve this first shipment, there are a lot of steps in the chain from the farm to the market. However, now that we have proven this pathway and with hopefully better weather conditions next year, we are looking forward to doing an extended trial in 2021”.
Australian sweet persimmons exported to Thailand under the new protocol were well received by supermarkets.
The shipment has afforded an opportunity to build relationships and expertise from the grower through to importer using a whole of supply chain approach to successfully export irradiated persimmons to Thailand.
“Phytosanitary irradiation has been growing in both regulated acceptance and use around the world as a safe, fast and effective alternative to other heat and chemical based processes,” says Ben Reilly from Steritech, the treatment provider.
“As markets seek fresher, higher quality fruit to meet increasing consumer demands, Australia has been a leader in the development and application of phytosanitary irradiation. It is being used to facilitate two-way trade between Australia and Thailand, expanding Australia’s export opportunities while also protecting them from foreign pests.”
With the fruit from this first shipment sold out shortly after arrival, it will also provide the industry with invaluable buyer and consumer feedback to assist with marketing of next year’s harvest.
For more information contact: Alison Fuss, Executive Officer, Persimmons Australia Inc, 07 4637 9925 or admin@persimmonsaustralia.com.au
