Slow Food Noosa was founded in 2005. We conduct a minimum of 16 events a year, including a monthly Breakfast at 8.00 am on the last Thursday of each month (February- November inclusive), and six Events.
We support local Growers and local Food Artisans. For example, in 2011 we donated $1,000 to the Blue Hills Poultry Stud, devastated by the January 2011 Lockyer Valley flood, to help Mark Tully continue his world-leading work in conserving rare domestic animal breeds.
We promote the Slow Food Philosophy, including to local primary school children through the Slow Food School Garden Project sponsorship.
VALUE STATEMENT
By becoming a Member and by attending and participating in our events, you will get the opportunity to:
- Learn about & support the Slow Food Philosophy and become involved in local & overseas projects
- Be inspired, stimulated and entertained by local Growers & Food Artisans
- Make new friends & stay in touch with the local Slow Food community
- Enjoy wonderful food & wine in magical Noosa
FROM LITTLE THINGS BIGGER THINGS GROW
Slow Food Noosa first began in Pomona in 2003. The original 5 members were: Kali Neilson, Shane Stanley, Dale Scott, Kim Wherrett and Leonie Palmer, with Leonie and Kim sharing the title of ‘Co–Leader’. Leonie and Kali had both been members of Slow Food Italy and were motivated to start a Convivium here on the Sunshine Coast.
The first event was a Long Table lunch featuring a magnificent feast from organic, natural and native ingredients. Leonie says “We invited anyone we could interest in the idea of Slow, anyone, really anyone who would listen to us at that stage and who would bring along a food offering for our shared table. Not many brought a plate but as we had over catered perfectly, lunch was a deliciously roaring success.”
They went on to hold a number of food markets at Pomona with music, agricultural information, local produce and the conversation between farmers, producers and the general public began. Leonie says their motto was “from little things, big things grow” and she and Kim felt that the Slow Food philosophy was very much associated with film, art, literature and lifestyle.
With Pomona being a small town, the enthusiasm for events dwindled a little and it was decided to focus more on the population of Noosa. Some time in late 2004/early 2005 a public meeting was held at Noosa Springs. Leonie recounts, “We whipped up the media we could, appealed to chefs, service staff, sommeliers and friends. At our appointed starting time there were about 6 people present, so we began our Slow spiel and by the time we had finished we were delighted to find our attentive, questioning audience had swelled to a more than a respectable 40+.” They signed up around 25 people on the spot and SF Noosa was up and running. Membership quickly built to around 80 people that first year. There were some memorable events in 2005 including an Australia Day event at Alfresco, and a Spring Fair at the Coolabine Goats Farm near Kenilworth.
Leonie and Kim stepped down in 2006, and Matt Golinski took over the reins supported by Rachel Dunham as Co-Leader. By 2007 Matt was sole President and remained so until 2009. Matt initiated our School Garden Projects and also our Film with Food nights in conjunction with The Noosa Long Weekend. The first Film with Food in 2007 was Like Water For Chocolate. Matt excelled himself with a thirteen course menu to match the recipes in the book, with exotic dishes such as quails with a rose petal sauce. Matt retired as president in 2008 but has continued to be a tireless supporter and volunteer for Slow Food Noosa Functions.
In 2009 Daniel Mosedale became President. Daniel’s skills as chef and organizer of some outstanding dinners, including Slow Fish, Slow Bird and Slow Cheese, saw Slow Food Noosa become the most financially secure since its inception. Both Matt and Daniel were hugely assisted by the efforts of Anne Marshall as Secretary for the years 2008 – 2010. Anne’s energy and dedication is unsurpassed, and our members and Committee recognize her enormous contribution to Slow Food Noosa in the last three years.
This year we have nine dedicated and enthusiastic Committee members with myself as President and Erika Hackett as Secretary. We are continuing the wonderful initiatives started by previous Committees, including 10 monthly breakfasts and 6 events, and are now sponsoring our 5th Edible School Garden at Eumundi. We aim to continue to spread the beliefs and philosophy of Slow Food throughout the wider Noosa community.
