Yearly Archives: 2022

2022-2023 Membership Renewals

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At the recent Annual General Meeting it was decided to streamline the payment of annual Membership by making all fees payable on the 30 June each year.

To transition to the new system, the following adjustments will apply:

    • Those members whose fees are due from now until May 2023 will be offered the option of:
      • paying the full membership amount.
      • paying a membership fee which reflects the transition period up to 30 June 2023, and then in June paying the 2023 – 2024 Membership year fee.
        If you choose this option you will be asked to contact Celia Wade on info@slowfoodsaddleack.com.au for the amount when your renewal becomes due.
    • New members during the year will pay proportionally depending on joining date. The leader will acknowledge their membership and welcome them but they will not have membership to Slow Food International until the following July.
    • Three year memberships will transition in the same way in the year membership is due.
    • Membership details will be notified to Slow Food International in January and June 2023.

Terra Madre (Mother Earth) Day Celebration Dinner

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The official date for Terra Madre Day 2022 is 10 December and the theme for Slow Food International this year is Food “Regeneraction”.

To celebrate, Slow Food Saddleback is planning a casual Italian meal the night before.

When:  Friday 9 December at 5.30pm

Where: The Kiama Bridge Club, adjacent to Bonaira Playing Fields, Girrawheen Avenue, Kiama.  We will be under the AFL verandah so if it’s chilly, bring a jumper! If wet, we will go inside.

This is a BYO drinks event.

Cost:  Slow Food Members $40, non Members $50

To book:  TryBooking: https://www.trybooking.com/CEKLC

Membership News:
For those of you who have received Membership renewal notices it would be appreciated if you could renew asap and therefore be a Member before Terra Madre Day

Snail Of Approval Awards
The recipients will be notified of their awards next week and we hope to be able to present the Business Development Grants at the Terra Madre dinner.
All our recipients are outstanding examples of the Slow Food ethos and I will send you an email next week with all the details.

AGM 2022 and Membership News

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At the Annual General Meeting on 19 October 2022, the following office bearers were elected:

Convivium Leader:  Celia Wade
Secretary:  Fiona Kennedy
Treasurer:   Rhonni Garven
Committee Members:  Judith Ball, Carolyn Evans, Kaye Turnbull, Roslyn Markezic

The meeting then unanimously accepted a proposal to streamline the payment of annual membership fees by making all fees payable on 30 June each year (currently memberships are due in almost every month of the year).  The membership to Italy will be paid for all memberships in July each year.

To transition to the new system, the following adjustments will apply:

    • Those members whose fees are due up until December 2022 will be offered the option of paying 50% membership, with membership due for renewal in June 2023.  Members will be asked to email Slow Food Saddleback (Celia Wade, Leader info@slowfoodsaddleack.com.au)  for advice on the amount of payment needed.  Of course, Slow Food Saddleback would be delighted if members choose to pay full membership in order to support our key activities.
    • Memberships which fall due January to June, 2023 will be deferred until 30th June 2023 when all memberships will be due.  If membership is due January to June, and members would be more comfortable, an adjustment of their membership can be requested (email info@slowfoodsaddleack.com.au) to reflect the loss of the months where they would otherwise not be a financial member.
    • New members during the year will pay proportionally depending on joining date. The leader will acknowledge their membership and welcome them but they will not have membership to Italy until the following July.
    • For those members who have taken out a 3 year membership, the adjustment will be made when their membership falls due.
    • For the 2022/2023 year only, there will be a payment to Italy in January 2023 and then full membership payment in July 2023.

During this transition time members may not receive regular newsletters from Italy. These will be available on the website.

This change will significantly reduce the background work in payment reminders and organization as well as payments to Italy.

Growing and using fish at home

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A special dinner event to learn about growing fish at home.

When:  Friday 11 November 2022, at 5pm

Where: at the home of Barb and Omar Khalifa, between Berry and Gerroa. Details for parking and actual address will be supplied after booking.

This is a Slow Food Saddleback Members only event as numbers are strictly limited – Tickets $40.

To book:  Try Booking: https://www.trybooking.com/CDTVX

The Khalifas have been growing trout at home for their consumption for several years, very much subject to the weather conditions! They also have a sustainable vegetable garden, and we will be lucky enough to sample fish and some garden produce at dinner, following an introduction to the fish farming by Omar.

Champagne will be offered on arrival, but please BYO with dinner.

BOOK EARLY

For the Diary: Our final event for the year will be held to celebrate Terra Madre Day on Friday, December 9 at 5pm at The Bridge Club in Kiama, and hopefully outside in the Bonaira Reserve, under the AFL verandah – an Italian celebration meal.

Slow Food Saddleback 2022 Annual General Meeting and Dinner

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At Silica Restaurant

AGM Date and Time:

5.30pm Wednesday 19 October 2022

Venue:

Silica Restaurant
Manning Street, adjacent to Coronation Park, Kiama

Dinner will follow the AGM, starting at 6.30

All Members are encouraged to attend, to provide feedback and support for your Committee.

An Agenda will be distributed on the night and Nominations for the Committee remain open until the AGM, forms are available on the website: www.slowfoodsaddleback.com.au

We would love some new faces on the Committee, get involved!!
If you are only attending the AGM please email info@slowfoodsaddleback.com.au.

Following the AGM we will be enjoying a meal prepared by Luke and the team at Silica,

The AGM is a Slow Food Saddleback Members Event only, but partners are welcome to attend the Dinner if they are not Members of Slow Food.

I look forward to welcoming you to the AGM and to the dinner that will follow.

Download the 2022 AGM Nomination Form

Celia Wade – Leader, Slow Food Saddleback

Indian workshop and meal

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Come to our Indian workshop and meal led by Reena Kumar, well known Jamberoo identity, and her colleague Archana Nakhate

Tea and coffee will be provided and if you want to add wine/beer please bring your own.  Dessert will be enjoyed before we finish our afternoon.

Time:  midday, Saturday 16 July, please be prompt, we will have lots to do together.

Place:  Jamberoo Youth Hall,  Allowrie Street, Jamberoo,
(access from behind the IGA or the adjoining park)

Tickets:  available at Try Booking https://www.trybooking.com//CAREY

Cost:     Slow Food members – $45, non Members – $55.

We will have a small raffle on the day so please bring some cash with you, we want to launch our Snail of Approval awards after the School Holidays and need to raise a bit of finance for expenses associated with the event.

If you can’t make the workshop and would like to obtain raffle tickets please contact Celia at jamberoo@icloud.com for details from 3 July onwards

Dinner at Miss Arda

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Slow Food Saddleback members and friends shared a wonderful meal at Miss Arda in Kiama on Wednesday 22 June.  The menu included breads and dips and baked feta to start with followed by the most delicious slow roasted pomegranate lamb shoulder and vegetables for the main course and assorted baklava and kanafeh for dessert.

 

The Farmed Table @ The Pavilion Kiama

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Exclusive Luncheon by Brendan Cato
Sunday 8th May 12pm – 3pm
Glass of bubbly on arrival
Entertainment by Mark Crotti
Tickets & Menu available via Eventbrite
https://pavilionluncheonbrendancato.eventbrite.com.au 

For Further Information visit http://www.thepavilionkiama.com.au
or Ph: 42 321419

The Pavilion Kiama, Brendan Cato and Slow Food Saddleback are teaming up as a part of the Revel in May festival.  You will enjoy an exclusive five course luncheon experience prepared by our own master chef Brendan Cato prior to jetting off overseas to advance his career.

Guests will have the opportunity to ask questions and delve into Brendan’s extensive knowledge of the food industry.  During the lunch Brendan will be our guest speaker for a light hearted Q and A.

The luncheon will showcase foods from boutique producers, local farmers and artisans.  Brendan will also have his own wine available to purchase on the day to compliment your meal.  You will be entertained by Mark Crotti whilst taking in the breathtaking views overlooking Surf Beach Kiama and staying warm and dry at The Pavilion Kiama.

Why not spoil yourself or the family with an enjoyable Sunday lunch on Mother’s Day.  Enjoy a complimentary glass of sparkling on arrival.

Tables and seating will be allocated once ticket sales cease and at the discretion of the venue.

When purchasing tickets please note maximum table numbers are 10 people per table.

Date:        Sunday 8 May
Time:       12pm-3pm
Venue:    The Pavilion Kiama
Cost:       $127 (a $10 discount for Slow Food Saddleback Members will be applied using an exclusive discount code: Slowfood10)
Bookings:   https://pavilionluncheonbrendancato.eventbrite.com.au

Local farm tour and lunch in Jambaroo

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THIS EVENT HAS BEEN POSTPONED TILL LATER IN THE YEAR DUE TO THE FARM REMAINING COMPLETELY SODDEN AND MOST OF THE VEGETABLE CROPS BECOMING ROTTEN DUE TO THE RECENT RAINS AND FLOODS.

Come and meet Lauren and James (the New Growers Jambaroo) on their vegetable farm in Jerrara Road, Jamberoo on Saturday 26 March at 11am.

We will meet at the farm for the tour and then go into Jamberoo for a pasta lunch, prepared by your Committee members.If anyone would like to contribute to lunch, please contact Celia Wade on info@slowfoodsaddleback.com.au.
We will also serve tea and coffee, and dessert.
Please bring your own drinks.

The New Growers Jamberoo will tell us their story, and their plans to be sustainable farmers producing only the healthiest produce, and the trials and tribulations of all this rain!

The farm is just up from the substation, where there is plenty of parking. Parking is also available along the road next to the farm.

Lunch will be in The Jamberoo Youth Hall in the main Park in Jamberoo. Access to the Hall is from the car park behind the IGA.

Picnic to share

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Here we are at the beginning of February, and your Committee misses you all and the great times we have together. Covid is still with us but all the double vacs and boosters will hopefully keep us safe. So come to Bonaira Garden on Friday 25 February at 5:00pm where we will do the ever popular picnic to share (but we will still use serving tongs!)

We have a wet weather plan, we have learnt from all the rain and we will have tables to put the food on, and picnic shelters to keep off the sun.

You will need to bring a biggish plate of food to share, your own picnic things and picnic seats for oldies who don’t want to sit on rugs! There will be no barbecues, so all cold food.

The cost will be $10 a head, the Try Booking list meets all required record keeping rules, if still Covid required.

Date: Friday 25 February
Time: 5:00PM
Venue: Bonaira Garden, Kiama
(enter via the AFL carpark in Girrawheen Avenue – we will be visible under the picnic shelters)
Cost: $10
Bookings: https://www.trybooking.com/BXDMY

​Sweet potato shakshuka with sriracha butter and pickled onions

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From Yotam Ottolenghi and Noor Murad's "Test Kitchen"

Ingredients

1kg sweet potatoes, skin on and scrubbed clean
1 small red onion (100g), thinly sliced into rounds
2 tbsp lemon juice
3 tbsp olive oil
150g mature cheddar, roughly grated
3 garlic cloves, crushed
1 tsp cumin seeds, roughly crushed with a pestle and mortar
8 medium eggs
25g unsalted butter
¾ tbsp sriracha
2 tbsp picked fresh coriander leaves, with some stem attached
salt and black pepper

Instructions

  1. Preheat the oven to 200C fan-forced (220C conventional). Poke the sweet potatoes all over with a fork (about 8-10 times) and place them on a medium, parchment-lined baking tray. Bake for 45-50 minutes, or until cooked through and softened. Set aside to cool and turn the oven temperature down to 180C fan-forced (200C conventional).
  2. Meanwhile, in a small bowl mix together the onion, 1 tablespoon of lemon juice and a pinch of salt and set aside to pickle.
  3. Remove the cooked potato skins and tear them into roughly 4cm pieces. Transfer the potato flesh to a large bowl and set aside. Place the skins back on the baking tray and toss with 1 tablespoon of oil, ¼ teaspoon of salt and a good grind of pepper. Bake for 8 minutes, or until nicely coloured and starting to crisp up. Set aside to cool and crisp up further.
  4. Use a fork to mash the potato flesh until smooth, then add the cheddar, garlic, cumin, another tablespoon of oil, the remaining tablespoon of lemon juice, 1 teaspoon of salt and a generous grind of pepper, and mix to combine.
  5. Put the remaining tablespoon of oil into a large frying pan, for which you have a lid, and swirl around to coat the bottom. Spoon the mashed potato mixture into the pan, using your spoon to distribute it evenly. Place on a medium-high heat and leave to cook for about 7 minutes, for the bottom to start to colour. Turn the heat down to medium and use a spoon to make eight wells in the potato mixture, breaking an egg into each. Sprinkle lightly with salt and pepper, cover with the lid and cook for 4-5 minutes, rotating the pan, or until the whites are set and the yolks are still runny.
  6. While the eggs are cooking, put the butter and sriracha into a small saucepan on a medium heat and cook until the butter has melted, whisking constantly to emulsify. Remove the mixture from the heat before it starts to bubble – you don't want it to split.
  7. When ready, spoon the sriracha butter all over the eggs, then top with a good handful of the crispy potato skins, half the pickled onion and all the picked coriander leaves. Serve right away, with the rest of the potato skins and pickled onion to eat alongside.