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 email@example.com with your name and SFS will confirm your booking by email after payment. Phone Michael on 0428422682 to reserve your place.
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 firstname.lastname@example.org with your bank details or phone 0438447326.
Places are limited so book quickly. Bookings close 17July
The latest Slow Food Saddleback event highlighted Unfashionable Fish, aligning us with Slow Food International’s recent emphasis on Slow Fish.
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.
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.
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.
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.
Pia Winward was unfortunately unable to make this event so we changed the format to just a lovely long lunch at the SILOS Winery on a beautiful spring afternoon. It was a lovely meal and we recommend it as a special venue. We do hope to organise another event next year with Pia and will keep you posted.