Can we (and should we) make more stuff here?

Early this year, when COVID-19 panic buying stripped supermarket shelves of staples like pasta and red meat for the first time in living memory, it was a rude wake-up all for all Australians. Despite being a net food exporter – three-quarters of our agricultural produce is sent overseas – this country is a net importer of six major food categories – seafood, processed food fruit and vegetables, soft drinks, oil and fats, bakery products and confectionery. So should we make more stuff in Australia?