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.

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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.