CANBERRA, Australia — Restaurant owners will soon be able to genetically identify the fish of the day with DNA barcoding.

In October, the U.S. Food and Drug Administration officially approved genetic identification using the Barcode of Life Database, which now includes nearly 167,000 species.

WELLINGTON, New Zealand — Scotch enthusiasts will be clamoring, albeit in vain, to get a taste of whisky that has spent the last century or so buried in the ice under the Antarctic outpost of early explorer Sir Ernest Shackleton.

According to an article in the Toronto Star, the case of antique liquor, uncovered in 2006, was only opened this week, to reveal 11 bottles of Mackinlay’s Scotch whisky, which one supposes was meant to help Shackleton keep warm during the long Antarctic nights.

SYDNEY, Australia — Everyone may soon have an excuse to eat a burger and fries with news of a recent study that showed comfort nosh relieved anxiety among stressed lab rats.

In The University of New South Wales study, rats were isolated and divided from their mothers for controlled periods of time to induce stress, which was reduced as high-fat foods were added to their diet.

KALAMUNDA, Australia – Foodies in the land down under are rallying around a new petition aimed at loosening existing regulations on raw-milk cheese production across the country. An article on Australia’s Hospitality website reveals the campaign is being led by Slow Food Australia.

“To this end we will be campaigning for the opening of regulations to allow for the production of raw-milk cheese and associated products in Australia, the right of consumers to eat Australian-produced raw-milk cheese and associated products, labelling laws that clearly identify products containing raw milk and testing procedures to ensure product safety that is affordable to small producers,” reads a Slow Food group statement.