Venus Shell System on Landline 4 June

Date of the Event or Workshop: -

Those who shared our delicious seaweed inspired lunch at the Schoolhouse last year might be interested to watch Landline 4 June episode on ABC Iview. It features Dr Pia Winberg’s work at the Shoalhaven Campus of UOW.

Cheese Making Workshop at Kangaroo Valley

Date of the Event or Workshop: 27/08/2017 - 27/08/2017

Date: Sunday 27 August at 8.45 am until 4pm

Venue: Kangaroo Valley Hall, Osborne Park

Cost: expected to be $165, includes lunch and recipes and samples.

This workshop will cover the  basics  of cheese making and will include Chèvre, Fetta, Haloumi and Ricotta varieties.

If you would like to come to this book soon as there are only 3 places left.

To Book please EFT to Slow Food Saddleback BSB 062562 (CBA Kiama) Account 10257049 identify yourself as the transferer, Confirm your booking by email to with your name and SFS will confirm your booking by email after payment. Phone Michael on 0428422682 to reserve your place.

Special Event with Kiama Farmers Market – Save the Date

Date of the Event or Workshop: -

Slow Food Saddleback is joining with the Kiama Farmers Market to help raise much needed funds to keep the market running smoothly.

A special dinner featuring all produce from market stallholders will be held on Monday July 31 at The Siding in Gerringong. Details of the PopUP restaurant will follow very soon, but watch local social media for tickets, (we will not be doing the ticketing) so save the date.

More details will be emailed to members and subscribers soon.

Functional Foods Workshop – fermented foods, probiotics & gut health

Date: Saturday 22 July, 10.30am

Place: Uniting Church Hall, 69 Albert St Berry                                      

Cost: $30 Slow Food Members or $40 non members 

Learn how to make fermented foods and find out how these foods provide friendly micro-organisms for good gut flora, and why that is so important for you to improve digestion and eliminate toxins. It is also a great way to extend the useful life of your garden harvest.

This workshop will cover making kimchi, sauerkraut, cultured butter, pickling vegetables, growing a sourdough “mother” some fizzy drinks and a bit more besides.

There will be a variety of functional foods to taste and lunch will be provided. You will be able to take some things home with you so bring along 3×750 ml jars, 3x350ml jars, a sharp knife (for slicing cabbage), cutting board, apron and notebook.

To reserve your place: Email Celia  at with your bank details or phone 0438447326.

Places are limited so book quickly. Bookings close 17July