All posts by Slow Food Saddleback

Picnic put back to 2021

Unfortunately due to Covid 19 restrictions the picnic planned for Saturday 12 December at Celia and Des’s farm at Jamberoo has had to be cancelled for the time being.

The limitations on numbers have not been eased and as this was to be a fundraiser for Slow Food International, as well as a get together for members and supporters, we have decided to wait until we can host enough people to make it worthwhile. We will hopefully be able to start the New Year with this event in 2021.

The Slow Food Committee wishes you all a happy and safe Christmas and we look forward to getting together next year to keep spreading the good Slow Food Message

2020 Committee

The Slow Food Saddleback AGM was held on 14 October 2020 at the Pavilion Kiama.

The following Office Bearers were elected unopposed:
President: Celia Wade
Secretary: Carolyn Evans
Treasurer: Rhonni Garven

Committee Members are:
Judith Ball
Ros Markezic
Kaye Turnbull
Kate Blake

After the AGM an excellent dinner (Covid-style) was enjoyed with the entrees and desserts prepared by the outgoing Committee and the mains provided by Luke from Silica Restaurant in  Kiama.

What’s Pia up to?

An interesting article in Good Food guide headlined Seaweed muesli is the new sushi talks about Pia Winberg’s latest seaweed product, her plans to upscale her Nowra seaweed farm, the new processing factory in Huskisson and the benefits of seaweed for wound healing, gut health and the planet. 

Worth a read. https://www.goodfood.com.au/eat-out/news/seaweed-muesli-is-the-new-sushi-20200911-h1qnt2

And if you would like to support an innovative local business check out her online shop via her website https://www.phycohealth.com/

 

Future Events

A couple of dates for the diary. We have Ian Hemphill of Herbie’s Spices fame booked for a workshop at Gerringong Town Hall on Saturday 7 November.

Our December get together will be a BYO picnic/barbecue at Celia and Des’s place on the 12th.

More details later.

Slow Food Saddleback AGM 2020

The 2020 AGM will be held at Silica Restaurant, 72 Manning Street Kiama at 5:30 pm on Wednesday 14 October. All members are encouraged to attend and we would very much like a couple more people to put their hand up to join the Committee for the coming year. 

Please RSVP to allow for catering for light refreshments at the meeting by emailing slowfoodsaddleback2@gmail.com.

If you are interested in finding out more about being on the Committee please send an email, including your phone number, to the above address and we’ll get back to you.

Following the AGM we will enjoy dinner at Silica with guest speakers Yale and Emily Bolton from Sydney Rock and Pacific Oysters in the Shoalhaven.  Bookings will be restricted to Slow Food Saddleback members and will open shortly.

Breakfast at Blue Swimmer

Numbers were restricted to twenty because of Covid -19 but our first get together in many months proved most enjoyable.

Our member, Lauren, at the Blue Swimmer in Gerroa put on a special breakfast featuring lots of local produce , the popular spiced lentils and a very yummy halloumi donut to finish.

An enjoyable start to what we expect to be a return to our monthly events.

Snails of Approval 2020

In our second year of awarding the internationally recognised Snail of Approval to local businesses and producers, Slow Food Saddleback (Kiama) was excited by the level of interest and impressed by the quality of the applications.

 As the entry close-off date had passed, the decision was made to continue with the awards process even though we couldn’t have the planned awards night due to the  Covid-19 lockdown.

Good, clean and fair food has never been so relevant as it is right now with the impacts of the virus being felt across the world.

Here in Australia we are fortunate to grow much of our own produce and, closer to home in the Illawarra and South Coast, we have some exceptional growers, producers, chefs and cooks who are championing the importance of local produce.

Schottlander’s Wagu

This year’s recipients all follow the Slow Food principles and have demonstrated their commitment to growing their businesses in the areas of biodiversity and sustainability. They have been recognised for their increasing use of recycled packaging, the quality of the produce, the professionalism of their staff and the dedication and conviction of the business owners who lead their teams every day.

We encourage you to support these businesses any way you can now and into the future. Many have had to adjust their operations to cope with the current restrictions.

 

2020 SNAIL AWARDS RECIPIENTS

 

PRIMARY PRODUCERS

Pecora Cheese

Buena Vista Farm, Gerringong
Haven Island Oysters, Greenwell Point
The Pines, Kiama
Dapto Community Farm
Bellevue Organics, Kiama
Pecora Dairy, Robertson
Moonacres Farm, Fitzroy Falls
Schottlander’s Wagyu, Rose Valley

 

 

RESTAURANTS AND CAFES

Otis Deli

 

The Blue Swimmer, Gerroa
Far Meadow Table, Far Meadow
Otis Deli, Kiama
Silica Restaurant, Kiama
Moonacres Harvest Kitchen, Robertson

 

 

FOOD ARTISANS

Betty’s BBQ

 

 

Betty’s BBQ
Gung’s Gourmet Thai, Port Kembla
Valley Cheesemakers, Kangaroo Valley

 

 

 

 

RETAIL FOOD OUTLET
Flame Tree Community Coop, Thirroul

 

CATERER
Dandelion & Mallow, Gerringong

Slow Food thanks and congratulates all our awardees and wishes them all the best in the coming months and into the future.

A tour of Moonacres Farm -CANCELLED

After consultation with Moonacres Farm at Robertson, we have had to cancel our farm visit on 1 April. Refunds will be arranged for those who have booked and paid.

Slow Food members and friends are invited to join a tour of Moonacres Farm at Robertson on Wednesday 1 April.

Moonacres is a thriving certified organic farm which supplies some of Sydney’s and regional NSW’s best restaurants. The farm is a regular at the Wednesday Kiama markets and the Moonacres Harvest Kitchen café has become the go-to café in Robertson.

On the tour of the farm you will learn about how regenerative farming practices enable the restorative capacity of the earth, and understand why improving the resources used for farming not only promotes rich, fertile soil but also creates nourishing food, healthy people and robust communities.

We’ll meet at 9:30am for a quick coffee or tea at the cafe before hopping on a bus for a short drive to the farm, returning to the cafe before midday.

Time:             9:30 am sharp
Venue:          Moonacres Harvest Kitchen
                          79-81 Hoddle Street, Robertson
Cost:               Slow Food members: $45; non-members: $55
Bookings:     http://www.trybooking.com/BJALY

Any inquiries please email slowfoodsaddleback2@gmail.com

Berry Soirée For Fire & Drought Relief

Slow Food Saddleback is supporting Slow Food Berry-Jervis Bay in a fundraiser for local farmers affected by fire and drought.

Enjoy Slow Food, drinks, music and fabulous auction prizes at the Berry Uniting Church Hall.

Date:                   Saturday 14 March 2020
Time:                   6pm – 9pm
Dress Code:    Cocktail
Venue:                Berry Uniting Church H 

Bonaira Picnic – Home and Dry

The welcome rain on Sunday 9 February saw our beginning of year picnic moved from last year’s venue in the Bonaira Native Garden to Rhonni and Paul’s place overlooking the Reid Street end of the reserve.

While outdoor chairs were left at home everyone arrived with picnic plates, glasses, thermoses and cutlery and, of course, fine wine/ alcohol free beverages and fantastic food.

As always, many ingredients for the dishes were sourced either from member’s home gardens (thanks particularly to David and Judith Ball for their produce) or from local suppliers.

Carolyn did a great job co-coordinating the dishes so that we had a good mix of starters, mains and desserts.

We were happy to welcome new members, Susan and Russell. A great start to the 2020 year and everyone is looking forward to another interesting year of Slow Food workshops and get togethers.  If you are interested in finding out more about Slow Food Saddleback please check the CONTACT US section of this web site and get in touch.

 

Snail of Approval 2020

Slow Food Saddleback is inviting nominations for the Snail of Approval (covering the Illawarra) in 2020. 

The Snail of Approval recognises local food producers, artisans, retail outlets and restaurants that promote the Slow Food message.

See full details under the Snail of Approval heading on this web page.

Annual start of year picnic in Bonaira

Welcome to 2020 with Slow Food Saddleback.

Our annual start of year picnic will be held in the Bonaira Native Garden in Kiama on Sunday 9 February. The picnic area is a short walk  from the parking area behind the AFL and Bridge Club buildings in Girrawheen Avenue.

There are  picnic tables  and plenty of shade but there are no barbecues, so cold treats are the order of the day and you need to bring your own chairs or picnic rug. 

If the weather isn’t picnic style we’ll decamp to a member’s home  at the other end of the reserve.

This is a great opportunity for  people who have joined our group recently  or are interested in the Slow Food philosophy to get to meet our longer-term members and understand more about Slow Food.  And, if you haven’t yet discovered the Bonaira bushland reserve, a chance to explore this delightful quiet space in the heart of the town. 

Food Style – This is a Bring and Share event to get people together to meet and chat and get input for our activities in 2020.

So that we don’t end up with too many very similar dishes, Carolyn has offered to be a co-ordination point. She can be reached at evans2dc@bigpond.com

For further information please contact Celia at jamberoo@icloud.com
We do hope to see you there for this relaxed and fun day. Money from this picnic will be donated to a Slow Food cause in our area.

When:         Sunday 9 February 2020
Where:        Bonaira Native Garden, Girrawheen Avenue, Kiama
Cost:             $10 per person, children free 
Bookings:   Try Booking, http://www.trybooking.com/BHTKR

 

Slow Food Showcased

A sell-out crowd of 114 Slow Food members and friends celebrated Terra Madre Day 2019 in the Kiama Pavilion on Sunday 8 December.

Slow Food Saddleback were hosts this year for this special day of international recognition of Mother Earth and put on a fabulous feast showcasing the area’s finest food and wine.

Guests were greeted with a sparkling white from Simall Wines and appetisers prepared by Slow Food Saddleback members using Buena Vista’s chicken paté, smoked fish and local cheese including sheep curd from Pecora Dairy.

Entree platters ready to go

The entrée featured a yellow fin tuna caught by local fisherman Nick Dunster off the Kiama coast, eggs from Kareelah farm, Strong Organics potatoes, salad greens from Buena Vista Farm and David Ball’s veggie patch, blood limes from Tom and Helen Supple at Jamberoo and various ‘secret’ herbs.

 

Sourdough from the Blue Swimmer at Gerroa was served with home-made butter infused with seaweed from Phycohealth.

Des and Murray at the BBQ

Schottlanders Wagyu beef rump was chosen for the main course and cooked kebab style over charcoal by our resident barbecuers extraordinaire, Des and Murray. The roasted carrot accompaniment was a feature with Camilleri Berries supplying the carrots and our volunteer professional chefs, Luke Basic from Silica Restaurant and Bar in Kiama and Karina Shepherd from Dandelion and Mallow  wholefood kitchen in Gerringong adding their magic touches.

Guest Speaker, Mahler Grey

A cheese tower was prepared by artisan cheesemaker and Slow Food Saddleback member Jan Watson and cheese platters were served in time to be enjoyed while the guest speaker, Mahler Grey from The Pines Kiama, talked engagingly about her recent attendance at Slow Food Cheese 2019  in Bra, Italy. It was inspiring to hear a young sixth generation farmer talk positively and enthusiastically about changes being implemented to try and ensure the farm survives the current climate challenges.

Showcasing local cheese

Jan’s cheese selection comprised cheddar from The Pines as well as Buena Vista Chevre, Unicorn Brie and a stunning Chicco Blue artisan cheese from the Valley Cheesemakers.

A tribute to Margaret Fulton

Following Mahler’s well-received speech, the dessert, a tribute to Margaret Fulton, was unveiled with the stage curtains drawn to reveal a selection of cakes made by Slow Food members. A definite Wow moment, with several guests jumping up to take photos. Fresh strawberries from Berrylicious and the always-popular Pines gelato complemented the sweet treats.

Local beverages were served throughout the afternoon including cider from Darkes, beer from Stoic Brewing, Semillon and Tannat from Coolangatta Estate, Chambourcin from Cambewarra Estate Winery and coffee from Daily Grind.

Kiama Showgirl entrants Mackenzie Warfield, Erin Weir and Bridget Wall

Slow Food Saddleback members contributed by growing produce, making cakes, butter and appertisers, constructing the entrée and mains and serving the food and drinks. Thanks to all our suppliers who helped to showcase our area, to the three Kiama Showgirl entrants who helped with serving the meal and to Karina Shepherd from Dandelion and Mallow catering for her help in the kitchen and coming up with a great vegan appetiser. Special thanks to Luke Basic from Silica Restaurant and Bar for volunteering his time and expertise both in the lead up to and during the event. 

Tricia’s creative blend of home grown and bush floral arrangements were much admired

 

And an extra special thank you to the tireless Tricia for all her behind the scenes work on the day and for taking on the task of decorating the venue.

Check out our Gallery page for more photos – thanks to Cathy Law from The Bugle  for sharing her photographs of the event.

Terra Madre Day reminder

A reminder that bookings for Terra Madre Day, to celebrate the international recognition of Mother Earth, close on Monday 2 December.
 
Slow Food Saddleback Members will share a special three course meal showcasing local produce with welcome drinks and canapes.
Local wines will be served with the meal.

Venue: The Pavilion 2 Bong Bong Street Kiama
Cost: Slow Food Members $70, non Members $85
Bookings (essential)  https://trybooking.com/BGGHQ

Our special guest speaker is Mahlah Grey from The Pines Kiama
who recently attended Slow Cheese 2019 in Bra, Italy
with support from Slow Food Saddleback.

If you have any queries please email slowfoodsaddleback2@gmail.com

Cooking with Fire

Knife skills, BBQ excellence and some beautiful produce made for a wonderful Slow Food Cooking with Fire lunch at Celia and Des’s on Sunday 17 November 2019.

Chris from Rosebank Meats in Kiama shows how to safely sharpen a knife

Amazingly it was cool and there was no fire ban just for that day.

The afternoon’s focus was meat but some wonderful dips, salads and desserts contributed to a perfect feast! Chickens were sourced from Buena Vista Farm while Rosebank Meats provided the excellent quality red meat.

As always, many of the ingredients for the dips and salads (including the beetroot for Vicki’s very moreish dip) came from Slow Food Members gardens.

An auction of the lamb carcass carved by Chris from Rosebank Meats and sale of take-away steaks raised $810 for the Jamberoo Bush Fire Brigade. Thanks to all those who participated.

Now there’s a T-Bone!

And a huge thank you to Chris and Jo from Rosebank Meats for  giving up their Sunday to share their knowledge.

Hellenic Republic’s Cypriot Grain Salad

From SMH Good Food - Chef Recipe by George Calombaris
A delicious nutty, grainy salad. Freekah is a nutritious grain made from roasted green wheat grains. You can substitute whole wheat, cracked wheat or quinoa. Serves 8.

Ingredients

1 bunch coriander, chopped

1/2 bunch parsley, chopped

1/2 red onion, finely diced

1 cup freekah (or cracked wheat or quinoa)

1/2 cup Puy lentils

2 tbsp toasted pumpkin seeds

2 tbsp toasted slivered almonds

2 tbsp toasted pine nuts

2 tbsp baby capers

1/2 cup currants

Juice of 1 lemon

3 tbsp extra virgin olive

Sea salt to taste

1 pomegranate, deseeded, to serve

Dressing
1 cup thick Greek yoghurt

1 tsp cumin seeds, toasted and ground

1 tbsp honey

Instructions

Blanch freekah and lentils separately in boiling water until both just cooked.

Drain well and allow to cool.

Mix the yoghurt, ground cumin and honey until combined.

In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste.

Place into serving dish and top with cumin yoghurt and pomegranate seeds.