Slow Food Noosa Incorporated is supporting local growers and food artisans as well as promoting the Slow Food philosophy. All of our events embrace not only the Slow Food way but also raise much-needed funds to support our community. Our events assist projects and people who are making a positive difference in the community and promoting the Slow Food philosophy. A major project is to engage and support primary school children through the Slow Food School Garden sponsorship which has donated more than $40,000 to six Sunshine Coast schools over six years. We thank all of our supporters and those who have contributed to and attended our events for helping us to achieve this. Here are some of our other projects we are currently working on:


  • Susan Rodger, from Eumundi Meats, – a very proud representative of Slow Food Noosa Inc. – is our sponsored delegate to attend Slow Food Nations USA 2017 (formerly known as Slow Meat USA):

Eumundi Beef raises grass-fed Angus beef using biodynamic and biological methodologies to provide nutrient-dense quality food for local families. They treat their animals with love and respect and that philosophy flows onto how they market their beef – nose to tail.  Susan is passionate about exploring nutritional, health and cooking styles suited to every portion of delicious beef available from a carcass.

Slow Food Nations is an international campaign biennial event that brings together diverse people to turn the herd away from the tyranny of cheap meat and toward a food system that is good, clean and fair for all.

Slow Food Nations 2017

Union Station & Larimer Square, Denver, Colorado. USA

July 14 9:00 am – July 16 10:00 pm

Slow Food Nations will gather leaders and eaters, farmers and chefs, educators and families for a weekend of tastings, tours and talks in July 2017. For three days, Denver, Colorado will become the centre of the North American food universe. Innovation meets tradition during exciting culinary workshops. Seminars, dine-around dinners, tours, informal eating and drinking, and a grand tasting hall. For more information, go to:



  • Noosa Community Garden – latest news

The Tait-Duke Cottage is on site next to the garden, and during 2016 it was restumped,  and extensive renovations commenced. Noosa Council and United Synergies are co-ordinating this, and Noosa Community Garden team have set up new kitchen gardens beside the cottage. This is an exciting project and the Cottage, when completed (hopefully by April 2017), will be a community centre where we can hold our meetings and some events.

Everyone is welcome to visit the garden at Earl Street, Noosaville and we encourage you to join us every Friday from 9am until noon  (8am starts during the warmer months) for gardening, workshops, harvesting and whatever needs to be done. A great way to meet new friends, connect with the earth and take home some fresh produce – and enjoy a lovely morning tea!

If you’d like to be involved in the local community garden, visit

In 2012, Slow Food Noosa established Stage One of the Noosa Community Garden by educating United Synergies disengaged youth about permaculture, including the design and process of organic gardening. In 2013, in association with United Synergies, Slow Food Noosa convened a committee to manage this site as Noosa Community Garden.



  • Slow Food Noosa is pleased to partner with Tewantin Community Bank Branch of Bendigo Bank to sponsor the Carramar NoosaCare Dementia Centre “Sowing Serenity” Horticultural Therapy Program.

Current Projects

  • Ark of Taste

The Ark of Taste travels the world collecting small-scale quality productions that belong to the cultures, history and traditions of the entire planet: an extraordinary heritage of fruits, vegetables, animal breeds, cheeses, breads, sweets and cured meats… Slow Food Foundation for Biodiversity.

  • 10,000 Food Gardens in Africa project

Creating 10,000 good, clean and fair food gardens in African schools and villages means guaranteeing communities have a supply of fresh, healthy food, but also training a network of leaders aware of the value of their land and their culture who can serve as protagonists for change and the continent’s future. For more information visit 10,000 Food Gardens in Africa

Past projects/events:

  • Terra Madre December 2016

Three local producers, Kim and Jason Lewis from Cooloola Berries; Sally Higgs from Black Ant Gourmet, and Sarah Lantz from Buchi Kombucha attended the Terra Madre Salone del Gusto in Turin, December 2016. All returned from Italy bursting with enthusiasm and eager to share their experiences.

For more information:


  • Slow Food in Australia National Conference 2016 – Mildura, Victoria
This recently-held conference has resulted in a revitalisation of Slow Food Australia and has signified a united desire to grow our movement through co-ordinated activities, youth and campaigns to support small scale producers and the need for good, clean and fair food. The conference generated a huge amount of positive energy and we hope that if you were not able to be there that you at least have been able to follow some of it through social media.
  • Madre Giovani – We Feed The Planet

Slow Food and the Slow Food Youth Network organised ‘Terra Madre Giovani – We Feed The Planet’ (WFTP) from October 3rd to 6th, 2015, in Milan, Italy – an unique event that brought together thousands of these young people from all over the world together to think about the future of our food system. Jenn Bucher – artisanal cheese maker & farmer from Maleny Cheese – was selected as part of the Slow Food Australia delegation to attend the “We Feed The Planet” expo along with Corey Grech – Indigenous food educator, Jon Armstrong – Geologist, and Michael Russel – baker.


  • Slow Food Australia National Conference 2015 20-23rd August 2015


Another successful conference with interesting talks about raw milk cheese, sustainable fishing practices and the benefits of fish that is highest in Omega 3 (which is no longer farmed salmon). Celebrity chef Matthew Evans was a guest speaker and a passionate advocate for sustainable fisheries. The popular local producers tour showcased the local foods and finished with a visit to a goat farmer whose goats were producing babies almost before our eyes.


  • 7-10 August 2014 Slow Food Australia National Meeting: Outrigger Resort, Noosa

The Committee worked as a team for 12 months to put together a fantastic conference, to showcase Noosa in the best way possible.  The first day commenced with a Hinterland Food Safari, visiting 9 farms with tastings and talks, a beautiful lunch of local produce was held at Garnisha with a tour of the garden, A visit to Noosa Community Garden was a pleasant surprise to end the day.

The conference facilities at Outrigger were world class in an eco-friendly location. Paolo di Croce and Elena Aniere were overseas delegates from Italy.  Discussion panel with Rosemary Stanton, Sarah Lantz, and Andrew Monk highlighted the need good, clean fair food for all.  Delegates were able to mingle with local producers who set up market stands and offered tastings and discussion about their produce.

Events included a sunset cruise on the Noosa River with Matt Golinski preparing indigenous bush tucker food, Low Carbon Footprint Dinner at River Cottage with speakers – Julian Pepperall, Marine Biologist, and Farmer Susan Rodger – “Raising cows using biodynamic and biological methods”. Taste of Noosa 5-course degustation dinner was held at Berardos, with special Terra Madre delegates, Sally Hookey and Trevor Hart.

  • Terra Madre / Salone de Gusto 2014

Slow Food Noosa  Inc. was delighted to join the Australia Slow Food delegation to Turin for the 2014 Salone de Gusto and Terra Madre from 22 to 27 October.  Erika Hackett, President of Slow Food Noosa Inc., was the flag bearer for Slow Food Australia in the opening ceremony. 

Delegates from Noosa convivium included Erika Hackett – President and Nola Goldstein – Secretary.  They were accompanied by sponsored delegates including  local artisan cheesemaker, Trevor Hart from Cedar Street Cheeserie, Sally Hookey Hinterland Feijoas and Matt Golinski, Chef.

Matt commented that the Italian Pavilion, with its vast array of specialist foods and beverages from each of the twenty regions, held a very important lesson to bring back home to Australia.  “Terra Madre was a great illustration of the importance of regionalism in creating diversity and a culinary identity  for each area.  To be able to bring the experience  home to Australia, where regionalism is starting to be recognised as an important part of our own culture, and encourage that development using Italy as an example, that to me was the most valuable lesson I learned from my trip”.

Trevor attended Terra Madre as part of his Churchill Fellowship studying cheese making in Europe and made his buffalo haloumi during the event for inclusion in the Australian Tasting Plate offered to all delegates.  Local Noosa chef, Matt Golinski led the preparation of the Australian Tasting Plate as well as taking the opportunity to make the most of the seasonal local produce to prepare a delicious meal for a group of Australian delegates.  Sally Hookey and Peter Heineger provided samples of their feijoa jams and chutneys and took the opportunity to network with other feijoa growers from around the world.