All posts by Slow Food Saddleback

Growing and using fish at home

Posted by: Slow Food Saddleback on: 26/10/2022

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.

Indian workshop and meal

Posted by: Slow Food Saddleback on: 28/06/2022

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

Posted by: Slow Food Saddleback on: 28/06/2022

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

Posted by: Slow Food Saddleback on: 09/04/2022

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

Posted by: Slow Food Saddleback on: 09/03/2022

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

Posted by: Slow Food Saddleback on: 01/02/2022

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

Posted by: Slow Food Saddleback on: 11/01/2022

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).
Meanwhile, in a small bowl mix together the onion, 1 tablespoon of lemon juice and a pinch of salt and set aside to pickle.
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.
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.
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.
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.
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.