Algeria, Bahrain, Egypt, Iraq, Iran, Israel, Jordan, Kuwait, Lebanon, Libya, Mauritania, Morocco, Oman, Palestine, Qatar, Saudi Arabia, Syria, Tunisia, Turkey, United Arab Emirates, and Yemen. The food of each region is unique as it tells a story of the past. Come and join us on a journey of rich flavours, a variety of textures and a wide palette of colours that define this delightful cuisine.

TIME & LOCATION

12.00 noon- 4.00 pm, Saturday 10 December
Peregian Beach Community House, 255 David Low Way.

COST

$60 members – $70 non-members
Numbers limited. Members and friends welcome.

TO VIEW PHOTOS of this event: click here

He established his food styling business in 2003 after completing a Bachelor of Fine Arts at the acclaimed Creative Industries Faculty of the Queensland University of Technology. Since that time, Jaime has cultivated a diverse clientele including food distribution companies, restaurants, advertising agencies and designers, government departments and even clients from the property, electricity and banking sectors.

Jaime is committed to keeping abreast of international trends in food photography and art. He travels regularly to attend trade shows and festivals around Australia and internationally. In 2004, he studied at the New School University in New York City under renowned American food stylist Dolores Custer.

Jaime lives in Noosa on Queensland’s Sunshine Coast where he is able to enjoy all the best that Australia has to offer, and most importantly, spend quality time with his young family.

The Australian approach to food styling is well regarded internationally and has much to offer international audiences – particularly with its clean, simple and wholesome sensibilities.

“Keeping it real” is more than a popular catch phrase these days. For food producers it is now a legal requirement for all advertising. This makes it important to have a food stylist who can work within the limits and complexity of real food to produce appetising images.

Beyond the ethical, Jaime’s approach to food styling draws on his years of experience as an artist. He creates food that leaps from its two-dimensional frame by considering the composition, colour and texture of each element.

TIME & LOCATION

8.00 am- 9.30 am

VENUE

Blue Angel Restaurant, 235 Gympie Terrace, Noosaville.

COST

$24 members – $26 non-members
Numbers limited. Members and friends welcome.

TO VIEW PHOTOS of this event: click here

Stephen Stillman from Eudlo Beekeeping will educate you on the importance of bees in the ecosystem and the food chain as well as outlining some of the many problems they face. He will also discuss the two major beekeeping systems, identifying the characteristics of both systems along with the effects of each system on honey production and pollination. Do you know the size of the Queensland beekeeping industry and the economic value of the industry to the Queensland?

Eudlo Beekeeping is a small family business concentrating on honey production for the local area markets, as well as pollination of fruit tree crops for producers each spring. The beekeeping area covers an area from the Esk State Forest, Mary Valley, Widgee through to the Tiaro area, Gympie and coastal areas from Tewantin to Beerburrum, as well as the local areas of Eudlo, Palmwoods and Woombye. Stephen will also give us a brief outline of the Eudlo Beekeeping management system.

At the breakfast participants will be shown some of the basic components of a beehive and have an opportunity to learn about and discuss the activity within a beehive, queen bee rearing, swarming, and how honey is gathered and stored. Some samples of honeycomb will be made available for sale along with small containers of local honey.

TIME & LOCATION

8.00 am- 9.30 am

NEW VENUE

Blue Angel Restaurant, 235 Gympie Terrace, Noosaville.

COST

$24 members – $26 non-members
Numbers limited. Members and friends welcome.

TO VIEW PHOTOS of this event: click here

A glass of champagne with canapes on arrival, followed by a delicious 3 course menu accompanied by 2 glasses of wine.

We will be fundraising for Slow Food initiatives, including our School Garden Projects and assisting our local producers. We hope to send two Noosa food producers to the International Terre Madre event next year in Turin.

Well-known local Bruce Hawthorne will be our auctioneer for the night. He will be auctioning a variety of wonderful items, such as a private chef’s dinner, luxurious accommodation, spa treatments, gourmet food packages, wine, books, and much more. All guests go in to the draw for a Lucky Door Prize!

TIME & LOCATION

6.00 pm- 10.00 pm

Waterfront Restaurant, 142 Gympie Terrace, Noosaville.

COST

$95 members and non-members
Numbers limited. Members and friends welcome.

TO VIEW PHOTOS of this event: click here

Queensland’s largest Table Olive and Tapenade producer, OlivFresh Olives. Finalist in the prestigious Delicious Magazine’s Awards in 2010 and 2011.

Is it the flesh? Is it the flavour? Is it the balance of flavour between salty and bitter? Why are some olives quite tasteless yet others full of flavour? Like making a good wine, there is a lot in making good, healthy and delicious-tasting olives.

Come along and discover the 9 generally-accepted characteristics of a good table olive at Blue Angel in Gympie Terrace.

Peter and Susan Agnew from OlivFresh Organic Olives will share with you their story of the 7,000 certified organic olive trees of the Arberquina, Coratina, Picual, Picholine, and Barnea varieties. These varieties allow them to produce a range of Table Olives, Tapenade Dips, Olive Oil and other olive products. Hear how they grow, process and pack their products using their own olives in their on-site Certified Organic processing facility.

TIME & LOCATION

8.00 am- 9.30 am

NEW VENUE

Blue Angel Restaurant, 235 Gympie Terrace, Noosaville.

COST

$24 members – $26 non-members
Numbers limited. Members and friends welcome.

TO VIEW PHOTOS of this event: click here

“…would you tell the other members of the Committee how fabulous the last breakfast was, happy smiling staff, very entertaining with Mark (Tully)…, and all very happy you did a marvellous job…”

“Please convey my sincere thanks to Slow Food Noosa for the wonderful Tangine raffle prize at the Julie & Julia dinner. What a wonderful night…we enjoyed the conviviality, the glorious food, and the movie. The prize was of course a bonus.I have always been keen about the School Garden projects and was pleased I was able to make a contribution.”

Gail Rast is the owner and operator of the Noosa-based cooking school life’s a feast established in Sydney in 2007.

Gail also writes two food blogs, Entertaining Made Easy and Noosa Foodie, as well as a monthly e-newsletter.  She is also writing her first cookbook, a work in progress!

life’s a feast initially started as a dinner party and home entertaining advisory service after Gail recognised that many people (including competent cooks) associate entertaining with stress, hard work and very little reward. Working with her clients on a one-on-one basis, Gail sought to remove the stress, confusion and guesswork out of home entertaining, and have them experience the joy of having guests.

In order to reach a larger audience, Cooking Classes were introduced. Her small, hands-on classes quickly gained recognition and popularity. Her formula of small groups with classes held in a domestic, rather than a commercial kitchen, meant that participants were able to receive as much attention and tuition as they required, and that they felt confident to replicate the meal in their own kitchens.

A self-taught cook, Gail is passionate about food, cooking and entertaining, and her knowledge and many years of experience ensures her clients increase their culinary skills and knowledge as well as draw inspiration and joy from all things food.

Come along to hear Gail speak about her passion and share some of her tips and secrets about easy, stress-free entertaining.

TIME & LOCATION

8.00 am- 9.30 am

NEW VENUE

Blue Angel Restaurant, 235 Gympie Terrace, Noosaville.

COST

$24 members – $26 non-members
Numbers limited. Members and friends welcome.

TO VIEW PHOTOS of this event: click here

There will be a variety of food stalls to purchase from, and tables and chairs to enjoy the food.

This Barbeque Day is the third of three Slow Pig Project events. For more information about the Project:  CLICK HERE

COST

Free entry, open to members and the public

TIME & LOCATION

11.00am- 4.00pm, Saturday 30 July
Peregian Beach Community House, 255 David Low Way

TO VIEW PHOTOS of this event: click here