Valley Cheesemakers joined by Slow Food Saddleback members

Date of the Event or Workshop: -

Happy Saddlebackers creating fetta
Happy Saddlebackers creating fetta
Judith, Mary and Steve
Judith, Mary and Steve

Last Sunday, 27 August, Celia Wade, Judith Ball, and Steve and Mary Anderson attended a wonderful Basic cheesemaking workshop held by the Valley Cheesemakers at the Kangaroo Valley Hall. We all collected at 8.30 am on a cold morning wearing aprons and hygienic caps, and bringing with us draining containers, wooden spoons and cooler bags to prepare to make and take home our product from the day.

The teachers including our member Jan Watson, were professional and very informative. Delicious morning tea, lunch and afternoon tea kept us going while we measured, tasted and cooked up our basic cheeses. Everything needed to produce our cheeses was provided, milk and starters, hoops and other equipment.

We achieved delicious results – feta, haloumi, chèvre and ricotta, with generous portions to take home. Tastings were also included – marscapone, sour cream, quark and labneh, and an assortment of more advanced cheeses made by our teachers as part of lunch.

A very professional and rewarding day that will lead to home production of these wonderful products using local milks, and a desire to attend more advanced classes in the future.

Celia at the haloumi pan
Celia at the haloumi pan

National Slow Food Conference

Date of the Event or Workshop: -

The National Slow Food Conference was held from 2-6 August in Maitland and surrounds, and was hosted by Slow Food Hunter Valley.
The theme was From the Land and its People, Good, Clean and Fair Food for all!
The prelude to the Conference included bus tours and lunch, Slow Wine, History and Tastings and Food Communities in the Hunter Valley

These visits were then followed by 3 full days of workshops, conversation and information.The last morning featured the global Slow Food perspective and governance reports and discussion from the National Management group.

Highlights of the program were the opening of the first official Earth Market in Australia in Central Maitland, followed by lunch in the Levee and catch ups with market stall holders and local farmers.
Another highlight was an evening talk by Bruce Pascoe, author of Dark Emu in which Bruce argued for a reconsideration of our understanding of the way Aboriginal people lived in colonial times.This was followed by a dinner at Tocal College featuring local Galloway beef (listed on the Ark of Taste)

The forum panels were exciting and thought provoking with passionate and dedicated speakers discussing producers and chefs networks, using the media for change and the Youth Network.
Highlights were the forum on Guerrilla Farmers – overcoming regulatory challenges to becoming a viable, small scale good, clean and fair farmer, and the discussions on Slow Meat, eat less meat of better quality.

The next day featured panels discussing and reporting on Slow Food networks and Biodiversity projects.
The Conference dinner was held at Maitland library and celebrated local seasonal produce and Slow wine.
Talks were given on organic wines and the challenges facing vigneron and wine makers to produce clean and fair wine, that also tastes good.

As usual the Conference reunited old Slow fooders from all over Australia and introduced new members to the principles and importance of the Slow Food movement.

I am working on a summary of the Conference and would be happy to pass this on to people at the end of the month, together with the reinforced management system for Slow Food in Australia and the way forward.

Celia Wade, Leader, Slow Food Saddleback

Fermentation Workshop

Date of the Event or Workshop: -

Members and friends of Slow Food Saddleback attended the Fermentation Workshop held jointly with Slow Food Shoalhaven on Saturday 22 July,in Berry.
The workshop was run by naturopath Marilyn O’Dowd and wonderful products were learned and created.
All attendees went away with new knowledge, recipes and the results of their labours.
We also were lucky enough to have a delicious soup lunch with sourdough breads and fermented drinks and teas.
Marilyn was a great source of information on the flora in the gut, how important good eating is and many little hints on helping to improve digestion and gut health.
Committee members from Slow Food Shoalhaven produced the lunch and did most of the organisation, so many thanks to Rosie Cupitt and her team.
The waiting list for this event suggests another workshop next year, so please let us know if you would be interested.

Celia Wade, Leader, Slow Food Saddleback

Mid Winter Dinner for Kiama Markets

What a night was had by all 80 diners!
It was a great pleasure for Slow Food Saddleback to be a major part of the Mid Winter dinner held at the Siding in Gerrringong on 31 July to raise funds for the Kiama Markets.
A trailer for the generator needs to be built to supply power to all the stalls at the Markets and general running costs have to be met.

So what better way than a fabulous dinner in a pop up restaurant on a cold winter’s night.
John Evans, Sonia and the team from South on Albany served up a stunning menu of local produce.
The pork was perfectly cooked by Pam and Joel from Porkery Hill Free Range Pork, with Joel guarding the fire all day to ensure perfect cooking heat.

Peter from Pete Izzard Photography captured the night with fabulous photos, some featuring here.
So many thanks to all the producers, we are so lucky to have access to such wonderful food each week.
The helpers were amazing and special thanks to Tricia Ashford and Cathy Law from the Kiama Markets who were the driving force and inspiration.

A highlight of the night was the live auction with prizes that were experiential! A day on the farm at Pecora Dairy, oyster experience with Grant Clark on the Shoalhaven River, weeding with Emmy at Buena Vista Farm and a huge hamper of farm produce from the Market, lucky purchasers will have such a special follow up to the dinner, and the money was great too!

chefsrs
The fabulous cooking team
A happy Des after being given an oyster experience by Celia
A happy Des after being given an oyster experience by Celia
teamrs
The waitress team, served the large tables of happy diners
crowdrs
A great night had by all.

And by the way, Slow Food Saddleback purchased some great Siding Rum in the Auction that will feature at the Sauce Workshop to be held in October.

Celia Wade, Leader, Slow Food Saddleback