With the ever-changing impact of Covid on all our lives, the Slow Food Saddleback Committee has decided not to attempt to plan an event in August or September. We hope to be able to get together later in the year and an outline of our plans follows.
The Annual General Meeting is scheduled for 20 October and we hope to continue our tradition with another special meal at Silica. Luke and the staff are looking forward to seeing us all again and we are working on plans to have another interesting speaker.
Our plan for November is a picnic-style meal at a new venue.
In December our focus is Terra Madre and exciting plans are underway to celebrate with a focus on the influence Slow Food has on many lives.
Some news about our Business Development Grant winners:
Kel and Mahlah at The Pines are working hard on their Regarians program and are already seeing the changes on the farm and Yale and Emily down at Haven Island Oysters have purchased their smoker and trials have begun.
Two years ago Slow Food Saddleback concluded our Terra Madre Day event with an ode to Margaret Fulton featuring a selection of special desserts.
Back in the 70s, Margaret Fulton took us away from our meat and three veg mentality and, with the help of the Margaret Fulton Cookbook, Aussie cooks were encouraged for the first time to experiment with new and exciting recipes.
Now a musical biography of this Aussie legend is touring the country and will arrive in Bowral in August. This delightful musical is based on Margaret’s best selling autobiography and follows her journey from humble beginnings to super stardom.
DUE TO THE CURRENT COVID SITUATION THE EVENT ORGANISERS HAVE POSTPONED THIS EVENT TO 2022.
Congratulations to Haven Island Oysters and The Pines Kiama who are the recipients of the inaugural Slow Food Saddleback business development grant. Applications were invited from all Snail of Approval recipients and six very worthy applications were received. The Committee’s decision was a difficult one as the applications were all relevant to Slow Food principles and aims.
The grant was split between two projects. Haven Island Oysters will receive $1 200 to explore the commercial and practical viability of smoking oysters and will purchase a smoker as part of the project.
The Pines Kiama will receive a $1 500 contribution towards a twelve month Regrarians training program designed to give practical knowledge and an integrated pathway forward in all aspects of their farm as an ongoing ecosystem with a particular focus on securing their waterways.
Thank you to our members and their guests whose continuing support for our events enables us to invest in the future of our local farmers and providers.
Our dinner at Silica showcasing produce from Buena Vista farm didn’t disappoint. Around 50 Slow Fooders were treated to a wonderful 3 course meal created by Luke and featuring Buena Vista cheeses, home grown vegetables and lovingly nurtured goat and chickens.
Fiona’s well-loved beetroot relish, tomato chilli jam, chicken liver pate and whole egg custard were incorporated into the menu.
Luke and his staff at Silica were very generous with their time, and the wine!
Likewise, Adam and Fiona from Buena Vista provided their produce at a generous discount.
We are lucky to have such enthusiastic and talented people in our area who are committed to Slow Food principles. You can support Buena Vista https://buenavistafarm.com.au/at the weekly Kiama and Berry farmers markets or by buying their produce online.
It seems like a lifetime ago that we were celebrating Margaret Fulton at our Terra Madre lunch in December 2019. To further acknowledge this true Aussie Legend we have secured a group booking to see Margaret Fulton the Musical – a musical biography based on her bestselling autobiography “I Sang for my Supper”.
Margaret Fulton reigned supreme on our country’s cooking scene for many years. Her Margaret Fulton Cookbook encouraged Australians to experiment with more interesting ingredients, straying from the old tradition of meat and three veg. She was awarded an OAM in 1983 and later identified as a National Living Treasure.
This delightful musical romp follows Margaret’s journey from humble beginnings to super-stardom. It is presented byJally Entertainment, a progressive professional touring company, established in 2004 and based on the Sunshine Coast in Queensland, Australia.
When: 2:00pm Sunday 8 August
Where: Chevalier College Performing Arts Centre, Burradoo
Further details closer to the date
With recent research showing that good gut health is linked to a healthy body and mind, Slow Food Saddleback has arranged a workshop to explore this interesting and relevant topic.
Two local proponents of gut health, Natural Medicine Practitioner Fiona Hopkin and Wholefoods Cook-Caterer Karina Shepherd are our workshop presenters.
The workshop will cover the digestive system, the human microbiome and what a ‘leaky gut’ is. Our experts will discuss the symptoms of poor gut health, possible causes and how to restore balance. You will gain a good understanding of what gut health means and how it relates to your overall wellness. The link with the brain and immune function will also be explored.
To complete the day we will discuss what foods are best for gut health and how to safely prepare them. Then we will get into the kitchen to prepare some gut healing and gut healthy recipes before sitting down to connect and eat as a group.
Where: Gerringong Town Hall, Fern Street, Gerringong
When: Sunday 27 June from 10.30 am to 3pm.
Cost: $68 for Slow Food Members, $78 for non members.
Bookings: Try Booking https://www.trybooking.com/BRUOX
If you have dietary requirements please let us know well before the workshop.
The Snail of Approval is awarded each year by SlowFood Saddleback to recognise local food producers, artisans, retail outlets and restaurants that promote the Slow Food message of good, clean and fair food, and the protection of biodiversity in the Kiama and Illawarra regions.
This year’s awards go to:
The Blue Swimmer at Seahaven
Buena Vista Farm
Haven Island Oysters
Harrods Garden – Dapto Community Farm
Blue Acres Farm and Tours
Gungs Gourmet Thai
Moonacres Harvest Kitchen
Dandelion and Mallow
Congratulations to all our awardees and we urge all our members and readers to support these local businesses.
The awards were presented at the Kiama Farmers Market on Wednesday 19 May.
Two of Slow Food Saddleback’s Snail of Approval local businesses will come together to present our May event.
Silica Restaurant’s Luke Basic will create a special dinner featuring produce from Buena Vista Farm, the home and working farm of Fiona and Adam Walmsley and their 3 children.
A three course meal with a welcome drink awaits you, with most of the ingredients coming from Buena Vista Farm, plus a few additions from Luke’s patch at the Dapto Community Garden. You will need to purchase your own drinks after your welcome bubbles.
Fiona and Adam returned to Buena Vista Farm in 2012 after a busy time living in Sydney. They quickly assembled a variety of animals and started cooking classes. On their 18 acres they now raise dairy goats to make cheese, have medicinal and cut flower gardens, meat chickens and laying hens, beef cattle and bees. Fiona and Adam will be our special guests for the evening and will tell us their story and future plans.
We started the year with a bring and share picnic and last month enjoyed a fabulous meal at Miss Arda’s. Now it’s time to get back to where all our delicious food come from.
Lance Carr and Fiona Kennedy have invited us to visit their Mountain Range Farm at Dapto on Sunday 2 May. The farm has an interesting variety of activities including a wholesale palm and pine tree production nursery and a thriving vegetable plot. Lance and Fiona are regulars at the Kiama Farmers Market and their business is a Snail of Approval recipient.
Our day also includes a visit the neighbouring permaculture garden. Afternoon tea is included and you are welcome to stay for a BYO beer or wine after the tour and chat with the growers. As we will be walking around a farm and it could be wet and muddy, sensible shoes or boots are recommended.
Slow Food Saddleback is starting our 2021 activites with a Covid- friendly outdoor event.
Our annual picnic will be held at Des and Celia’s farm in Jamberoo at the end of the month. It’s a casual and relaxed day sharing home grown produce and food skills with old and new friends.
For this bring and share meal you are asked to bring a dish featuring something you have grown or sourced locally, or to prepare your favourite recipe. The BBQ will be available. On arrival you will be greeted with a glass of bubbly and a snack from the barbie. If the weather is unkind, there is plenty of cover available.
Members are welcome to bring non-members and children are always welcome. Bookings are essential and numbers are limited by NSW Health Covid restrictions, so please book early. All proceeds from the day will be donated to Slow Food International to further their efforts worldwide.
Our special guest will be Tricia Ashelford, Kiama’s Citizen of the Year. Tricia will tell us about the history and workings of the Kiama and Berry Farmers Markets and the initiatives that kept the markets open despite Covid restrictions.
Date: Sunday 28 February 2021
Time: 12 noon
Venue: 193 Quarter Sessions Road, Jamberoo (Des & Celia’s)
Cost: $10 per adult, children free
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 Winesand appetisers prepared by Slow Food Saddleback members using Buena Vista’schicken paté, smoked fish and local cheese including sheep curd from Pecora Dairy.
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.
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.
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 PinesKiama, 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.
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.
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.
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.
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.
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.
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.
And a huge thank you to Chris and Jo from Rosebank Meats for giving up their Sunday to share their knowledge.
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.
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
1 cup thick Greek yoghurt
1 tsp cumin seeds, toasted and ground
1 tbsp honey
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.
The last get together of Slow Food Saddleback members and friends will be on Sunday 17 November at Jamberoo.
You’ll learn everything you need to know about sharpening your knives, kitchen knife skills, and carving and chopping barbecued meat. And, as always, there’ll be a delicious meal prepared in line with the Slow Food principles of good, clean and fair food.
Des will team with Chris Poppett and Jo Taylor from Rosebank Butchery on the carving, sharpening and cooking. Our Member Helen will demonstrate all those little knife skills we need in the kitchen.
We will also see Chris break up a lamb carcase.
Lunch will feature meats straight from the BBQs and seasonal salads. Welcome drinks will be served, then it’s BYO.
Venue: Celia and Des’s farm
193 Quarter Sessions Road, Jamberoo
Date: Sunday 17 November at 1:00pm
Cost: Slow Food Members – $50, non Members $60