All posts by Vicki Steele

Bring and Share Spring Lunch at Foxground

Date of the Event or Workshop: -

Helen Attwater and Nick Hartgerink enjoying the sun on their faces.
Helen Attwater and Nick Hartgerink enjoying the sun on their faces.
A keen group of Slow Fooders enjoyed a fabulous lunch at Helen Attwater's Foxground farm  It was a spectacular day after weeks of strong winds throughout the district.  These lunches are very popular and require you just to prepare a dish to share that includes some local produce. Some like to describe the preparation of the dish after lunch and we were quite keen to get some of the recipes together for all to share.
A keen group of Slow Fooders enjoyed a fabulous lunch at Helen Attwater’s Foxground farm It was a spectacular day after weeks of strong winds throughout the district. These lunches are very popular and require you just to prepare a dish to share that includes some local produce. Some like to describe the preparation of the dish after lunch and we were quite keen to get some of the recipes together for all to share.

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!

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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
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The waitress team, served the large tables of happy diners
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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

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 slowfoodsaddleback2@gmail.com 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 jamberoo@icloud.com with your bank details or phone 0438447326.

Places are limited so book quickly. Bookings close 17July

Fun Night for Unfasionable Fish

The latest Slow Food Saddleback event highlighted Unfashionable Fish, aligning us with Slow Food International’s recent emphasis on Slow Fish.

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45 members and guests enjoyed the cocktail party at the Schoolhouse, Gerringong.  We are very fortunate to have Kirsten McHugh and Jack Timbs from the Schoolhouse the founding members of Slow Food Saddleback to provide the  inspiration for this evening.

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A wonderful selection of very interesting local fishy titbits served throughout the night included smoked bonito tartlets, savoury mullet balls with a dipping sauce, tempura garfish, a savoury bake  with slimy mackerel, delicious mirror dory with roast potato wrapped in lettuce – a clever take on fish and chips and lastly a tuna belly salad.  later we were surprised with a cool panacotta made from Kirsten’s yoghurt served with finger limes. All together a very unusual and deliciously different menu.

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Our guest speakers, Steve, Education Officer with NSW Fisheries and Bob a local fisherman, gave us a more scientific view on why we should choose these lesser known fish varieties as well as discussing problems with marine ecosystems and the importance of their survival.

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We would like to thank our speakers and Kirsten and Jack for their hard work in making the eventing such a fascinating and pleasant evening for all.

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The Schoolhouse Gerringong – Cheese Awards!

Date of the Event or Workshop: -

Kirsten McHugh of the Schoolhouse, Gerringong (founding member of Slow Food Saddleback)  and continued supporter of our events   has earned  Gold Medal for her Goat Curd Cheese, Silver for Crescenza, a northern Italian style soft, creamy cheese and Bronze for her fabulous Halloumi  at the Royal Easter Show. Congratulations Kirsten! 

Kirsten’s products will be available at the Kiama Farmers Market from Wednesday April 5th.

Helen Attwater, Kirsten McHugh, Trisha Ashelford at Friday nights film.
Helen Attwater, Kirsten McHugh, Trisha Ashelford at Friday nights film.

Wins for local milk, local cheeses, and a local cheesemaker

Former Saddleback founder/convivium leader Kirsten McHugh of the Schoolhouse, Gerringong, has won a gold, a silver and a bronze medal at the RAS Sydney Royal Show Cheese & Dairy awards for three cheeses from her range. Her Golden Goat cheese won Gold in the mould-ripened goat cheese class, her Italian styled soft cheese Crescenza won silver in the fresh, unflavoured cheese class and her haloumi a bronze in the haloumi class. These awards follow previous successes in the Dairy Industry Association Australia annual awards for her haloumi in 2014 (Silver) and 2015 (Silver). Kirsten, the founder and producer of Foxground Handmade Teas, has been making cows’ milk cheeses since 2013, sourced from local Gerringong milk. Since that time she has been producing an expanding range of those cows’ milk cheeses- haloumi, Mountain cheese, blue, crescenza, camembert, quark and greek-style yoghurt. Her haloumi in particular enjoys strong support in the region and in Sydney, as does her crescenza. The haloumi is especially popular – grilled and eaten without or with accompaniments such as melon, pickled cucumber or chilli jam. The crescenza is a soft, creamy cheese (nothing like Philadelphia), based on a cheese of the same name which is a part of the hallowed food culture of northern Italy. Its fresh, milky flavour can be combined with so many others, and it is a delicious aid in baking or grilling.

Kirsten extended her range in 2016, sourcing local goat milk to produce a fresh goat curd, fresh chevre rounds, a goat milk version of the crescenza, and the Golden Goat cheese for which she has now won recognition.

In this cheese-making journey, Kirsten was the first artisan cheesemaker in our immediate region. While she attended some cheesemaking courses in Australia and New Zealand, her range of cheeses is a product of her application (over many hours), her palate as well as her motivation to contribute to the food branding of our region. She does not attribute any of her spirit, or success, to her background as a lawyer!

The Schoolhouse Goat Curd is on the menu at South on Albany in Berry, and the Schoolhouse Golden Goat cheese is on the menu at the hatted Caveau in Wollongong. It is also sold at the Emporium in Berry, with others of her range. All of her cheeses are available at the Schoolhouse in Gerringong. She sells at regional and Sydney markets, including the Kiama Farmers’ Market.

It’s exciting that award-winning cheeses are being made in Saddleback territory, showcasing beautiful local milk. Saddleback is pleased to congratulate her, and to applaud her as a Slow Food archetype producer and promoter of our region and what it can, and does, offer.

Watch this space for to another smart event at The Schoolhouse coming soon.

 

Fair Food the Documentary

Date of the Event or Workshop: -

A large group of like minded Slow Foodies and Friends enjoyed this showing of  Fair Food the Documentary. This film highlights a growing movement of enthusiastic farmers, business people and communities trying to fix the food system in Australia. There is an alternative to supplying and/or shopping from the two major supermarkets now. This film was supported by overwhelming crowd funding support so we may see a sequel in a year or two.

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After the film  a light supper was shared, with a cup of locally grown tea by Kirsten McHugh and some delicious home made treats. It was wonderful to see so many new faces at a Slow Food Saddleback event. Thanks to Celia Wade, Liz Churcher and Michael Bligh for their hard work organising this event.

Revolve Centre – Shellharbour Recycling Centre

Hi folks.
Morgs, Anita Larkin and I were invited to help create a fixing and creating space within the newly improved REVOLVE centre at Dunmore/Shellharbour tip.
We have been dreaming, scheming, installing and painting .. and the resulting creating corner has been dubbed the Tinkerage. There are plans for workshops and fixing bees to be held there in the near future. Its similar to the Men’s Shed concept, but women are welcome too.

No pressure at all to come to the launch, the timing is a bit odd at 1-2pm this coming Monday,( and they’re asking for rsvps probably so they know how many sandwiches to make?) but it’s a pretty great place I thought you would like to know about. Think massive open-air garage sale/op-shop, with tools, building materials, fishing rods and other wotnots.

Pass this on to anyone who loves good junk and reducing wastage.

Best regards,

Mignon and Morgen
Www.barnaclestudio.com.au

 

Slow Food Mildura National Conference

Date of the Event or Workshop: -

Just a little update on Slow Food Saddleback’s representation at the National Conference in Mildura.  Refer to the New Letter sent last week for details .info@slowfoodaustralia.com.au

Rayner and Gabriella, Des and Celia and Vick and Murray at the Murray River Salt beds for Stefano's picnic dinner
Rayner and Gabriella, Des and Celia and Vick and Murray at the Murray River Salt beds for Stefano’s picnic dinner
The local beer launched at the conference.
The local beer launched at the conference.
Welcome to Country by the Latje Latje,Barkindji and Kureinji nations.
Welcome to Country by the Latje Latje,Barkindji and Kureinji nations.
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Celia and Vicki serving “The Pines Gelato” at Slow Food Saddleback’s stall at the Terra Madre Market.
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Market talking circle topics.
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The fabulous table settings at the Salt Dinner prepared by Stefano di Pieri
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Tammi the Mistress Meatsmith from Jonai Farms Daylesford demonstrated her sausage making skills.
We couldn't resist this little folly. Sausages were cooked up for breakfast on the final day.
We couldn’t resist this little folly. Sausages were cooked up for breakfast on the final day.

Super Moon Event at Gerroa Beach

Date of the Event or Workshop: -

 

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Astra taking a sneak peak

This wonderful event was dreamed up by Hellen Attwater and she did a fantastic job. Over 40 people braved the threatening weather for Slow Fish and Chips. She sourced local mullet and had it cooked at Gerringong Fish Shop.  It was delivered hot and scrumptious and was very well received on a blustery beach evening.  An assortment of salads and desserts were also served.

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No matter how much howling we did we couldn’t get that MOON to peak through the cloud cover.

the gulls soon found us..
the gulls soon found us..However as we were driving home it suddenly emerged.

However as we were driving home it suddenly emerged. Even the best planned events can’t organise the moon to perform on request.

very shy super moon on this occasion
very shy super moon on this occasion

Letter from Jan Watson – humane killing of a farm animal workshop

Date of the Event or Workshop: -

Sunday 16 October

I was recently given the opportunity to observe the humane killing of a farm animal, as well as some chickens. During my rather long time on Planet Earth, this was not something I had ever experienced and I thought it was a good chance for me to fill in the gaps in my knowledge of such things.

The venue was a tranquil rural setting with green paddocks rolling away in the distance to a rain forest. Horses, cows and goats grazed in the paddocks and in the clear morning light, the countryside was serene.

The kindest method of slaughtering was explained by an experienced woman who has been handling animals since she was a young girl. She imparted her extensive knowledge with great sensitivity and was calm and practical before the procedure; the animal was not stressed at any time and neither were the onlookers.

The subsequent skinning and butchering was carried out efficiently to ensure the quality of the meat was not compromised and valuable knowledge about the different cuts was explained. A rooster and several chickens were also dispatched in a similarly humane fashion and none of the birds were stressed at any time. Overall, it was a fascinating way to learn about farm life and the respect shown to all the animals in the food chain was heartening to observe.

Jan Watson (Member of Slow Food Saddleback)