General News

With such a variety of grains and seeds available at supermarkets and health food stores these days it’s getting a bit hard to keep up. So we’ve asked one of our inaugural Snail of Approval recipients to talk us through the maze and show us how to prepare and cook these tasty, high nutritional value foods.

Katrina Shepherd of Dandelion and Mallow Wholefood Kitchen  (https://dandelionandmallow.com.au) will be conducting two workshops on Thursday 15 August at a private home near Berry.

 

The hands-on workshops are limited to 10 participants and you’ll learn all about seeds, grains and nuts, then prepare and share a sumptuous 3 course feast. Choice of a morning session with lunch or an evening session with dinner. All ingredients and kitchen implements as well as comprehensive notes and recipes will be provided. All you need to bring is an apron and wine if you wish – locally made kombucha is included.

With numbers limited early booking is recommended.

Date:          Thursday 15 August 2019
Times:       10am – 2pm and 5:30pm – 9:30pm
Venue:       Berry – full address provided on booking
Cost:           Members $65, non-members $75
Bookings:  https://www.trybooking.com/BEHMK

Further information:  slowfoodsaddleback2@gmail.com

 

The Blue Swimmer Restaurant at Gerroa was an inaugural recipient of our Snail of Approval so it is fitting that we have an event at this popular beachside venue.

With their Baghdad Eggs dish winning the Australian Eggsellence Award last year, breakfast seems a good time to experience the locally sourced produce that is a specialty of the cafe/restaurant.

We’ve chosen a menu that includes a selection of savoury and sweet platters (including, of course, Baghdad Eggs) as well as other breakfast staples such as scrambled eggs and bacon. There’s plenty of choice for vegetarians and a juice and a coffee of your choice are included in the price.

Tables have been booked on the terrace which overlooks Crooked River and Gerroa Beach.

Date:           Saturday 27 July 2019 at 8:30am
Venue:       The Blue Swimmer Restaurant, 19 Riverleigh Ave, Gerroa
Cost:           Members $25; Non-members $30
Bookings: https://www.trybooking.com/BDUKA  

Numbers are limited and bookings are essential.
Further information: slowfoodsaddleback2@gmail.com

The promise of good food and a good story meant there were no spare seats at the Slow Food Saddleback winter tapas dinner at Kiama’s Art Bar on Wednesday 19 June.

As always, Jamie was a friendly and charming front-of-house host and a welcome drink set the scene for an excellent meal with lots of delicious shared tapas followed by gelato and cheeses from The Pines artisan micro dairy in Kiama.

Guest speakers were Kel and Mahlah Grey from the Pines. Since moving back to the family run farm (established in 1854) Kel and Mahlah have followed a well-researched plan to produce first class produce from their small and lovingly cared-for herd. 

Pines milk and gelato are well-known in the district and are available at a number of local supermarkets and cafes as well as various markets, both locally and in Sydney. Several local restaurants also use the milk and serve the gelato for dessert. Cheese is the latest venture.

For the past two years Kel and Mahlah have been working hard to set up the equipment and infrastructure to start manufacturing and maturing cheese. They are currently producing small quantities of the fresh soft and semi-hard cheese which were offered for tasting on Wednesday night and are now available at the markets.  Kel recently received a scholarship to visit some of the best cheese makers in Britain and is now keener than ever to produce cheeses that reflect the terroir of the farm.

Your correspondent has just returned from Portugal and, listening to Kel and Mahlah speak, couldn’t help but be reminded of the passion of the smaller wine growers in the Douro Valley as they spoke about the unique qualities of their wine and their love and respect for the land producing it.

Kel and Mahlah are more concerned with the quality of each litre of milk than the total number of litres of milk produced. They are also heading towards regenerative farming – encouraging the land to help itself by implementing strategies such as bringing back the trees. In sharing their story Kel and Mahlah showed that there can be a positive future for farming and food production in Kiama and we look forward to seeing the unique quality of the cheeses produced here being recognised worldwide.

 

Green Connect Farm has been operating for five years, transforming an urban forgotten wasteland into a luscious, thriving permaculture farm.

Come see what happens when you take 12 acres of scrub, a team of passionate, hardworking staff and volunteers, plus permaculture and organic farming principles. As many as 55 varieties of fruit, vegetables and herbs are grown here!

On the tour you will be shown the Green Connect market gardens and food forest and how they work, meet the chickens and the free-range pigs. You’ll hear about the waste-reuse services and more about the other operations that complete this inspirational social enterprise.

DETAILS…
Green Connect Farm Visit
• When: 10am Wednesday 22 May
o Tour will take about 1 hour, then we’ll enjoy morning tea together onsite
• Where: 6 Anna St, Warrawong (behind Warrawong High School)
• Cost: $15 per person (includes tour and morning tea)
What to bring:
• Wear enclosed shoes that are comfortable for walking on uneven ground
• Sun hat and sunscreen
• Water
Morning Tea will be provided by Slow Food Saddleback, however please bring a cup.

Sorry, no pets permitted

BOOKINGS…

Numbers are limited and bookings are essential.
You can book here: https://www.trybooking.com/BCKQQ

For further information email slowfoodsaddleback2@gmail.com
or call Barbara Khalifa on PH: 0419 498 072

Wednesday May 22   –  Green Connect Farm Tour

• Be inspired by this fantastic Illawarra Social Enterprise that employs young people and former refugees to grow fair food and to reduce waste to landfill.
• Includes Farm Tour, explanation of their various operations,and a delicious morning tea.

Wednesday June 19 – Dinner at The Art Bar Kiama

• Interesting speaker and an excellent mid-winter dinner at The Art Bar in Kiama.

Saturday July 27 – Breakfast at Blue Swimmer Cafe 

• Scrumptious breakfast featuring local produce at ‘Snail of Approval’ Award winning restaurant The Blue Swimmer Cafe by the beach in Gerroa.

Thursday August 15 
Sensational Seeds, Glorious Grains and Nutritious Nuts

• Interactive small-group workshops presented by Karina Shepherd of Dandelion and Mallow
• 2 sessions to choose from (one morning and one evening).

Slow Food Saddleback joined forces with the Berry to Jervis Bay group this week to award the inaugural Snail of Approval annual awards. The groups are anticipating that the awards will become a deciding factor in people’s food choices, just as they are overseas. 

Nominees were put through a rigorous vetting process to ensure the integrity of their operations and include farmers and producers, retailers, cafes and restaurants.

Slow Food Saddleback Leader, Celia Wade, said locals and visitors can be confident that where they see the Snail of Approval logo they can be assured of good, clean and fair food.

“The recipients are protecting biodiversity and aiming for sustainability in their endeavours while producing delicious food,” she said.

The awards were presented by Kiama Mayor, Mark Honey, and the 2019 Kiama Showgirl, Sarah Young, at the Kiama Farmers’ Market on Wednesday April 3 and will be presented on an annual basis to ensure the high standards continue to be met.

Snails of Approval were awarded to:

Restaurants and Cafes

Silica Restaurant and Bar – Kiama
South on Albany – Berry
The Blue Swimmer at Seahaven – Gerroa
The General Cafe – Kangaroo Valley
The Garden Cafe – Berry
Main Deck Cafe – Huskisson
Hampden Deli – Kangaroo Valley

Caterers

Dandelion & Mallow Wholefood Kitchen – Gerringong

Farm Produce

Buena Vista Farm – Gerringong
The Pines – Kiama
Schottlanders Wagyu – Rose Valley
Butcher Berts Produce – Southern Highlands
Target Creek Farm – Kangaroo Valley
Kangaroo Valley Olives – Kangaroo Valley
Mountain Range Farm – Dapto
Kangaroo Valley Harvest – Kangaroo Valley
Terrewah Farm – Kangaroo Valley
Strong Organics – Nowra

Retail

Rosebank Meats – Kiama

 

 

An intrepid bunch of would-be chestnut gourmands ventured on the long drive to Sassafras last Sunday to learn all they could about chestnuts.

Sassafras Nuts is about 600m above sea level and has perfect rainfall, temperature and soil to grow these lovely trees. Some trees have been there since the early 80s but owners, Richard and Alison, have reduced the varieties available to just 6 varieties covering early, mid and later season maturing varieties. There are about 1000 trees on 50+ acres as well as some walnuts.

Our small group was directed to a more secluded part of the property as bus-loads of tourists arrive regularly on weekends.

 

Richard then spoke with us about the property’ its history and the issues involved in growing his crop, then we also
joined in much chatter over a delicious picnic lunch.

We all enjoyed this beautiful mellow day in fascinating surroundings and travelled home with several kilos of chestnuts as well as lots of recipes and new-found knowledge.

Slow Food Berry to JB and Slow Food Saddleback are introducing their inaugural year of the Snail of Approval to recognise local food producers, artisans, retail outlets and restaurants that promote the Slow Food message.

Snail of Approval

Illawarra to Jervis Bay

Slow Food 2019

We are excited that the producers and food providers in our area have got behind this initiative and we will have a group of special providers to present Awards to at The Kiama Farmers Market on Wednesday 3 April.

Slow Food is pleased to welcome Miss Kiama Showgirl, SarahYoung to assist in the presentations at 3.30pm.

The Slow Food movement seeks a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet as a whole.
Slow Food aims to inspire GOOD, CLEAN and FAIR food for everyone.

Join us at the Farmers Market on 3 April to see those awarded a SNAIL OF APPROVAL are special farmers or retailers supporting healthy and seasonal choices through accessible and responsible local food production and supply.

For more information contact: Celia Wade, Leader, Slow Food Saddleback
info@slowfoodsaddleback.com
0438 447 326

With the chestnut picking season lasting just over a month (23 March to 28 April) Slow Food Saddleback has organised a visit to Sassafras Nuts  on Sunday 7 April.

The owners of this farm have a background in environmental science and ecosystem management and the nut production is focused on low chemical use and soil building practices such as mulching and the use of organic fertilisers. Good Slow Food principles!

Sassafras Nuts is set in idyllic natural surroundings and offers good picnic areas and amenities. But you will need to bring your own picnic chair or blanket, plates, cups, thermos etc as well as your food and drink for morning tea and lunch.

The plan is to gather over a  morning tea at 10:30 (see information re car pooling below) in preparation for an explanatory talk about the chestnut and walnut farm.

We’ll then start harvesting chestnuts and our host, Richard, will get the charcoal brassier fired up and will help us with preparing and roasting our chestnuts. You need to pay for the chestnuts that you pick – $7/kg. 

We’ll finish the day with a BYO picnic lunch.

Sassafras is located at an elevation of 750 metres and in autumn can be cooler and wetter than the  Illawarra region. It is advisable to bring weather proof coats and shoes as well as gloves for picking chestnuts. Pets are not permitted. 

Venue:           Sassafras Nuts, 4281 Braidwood Road, Sassafras.
                           About 1 hour from Gerringong, along sealed roads.

Directions: Take the Princes Hwy south to Nowra, turn right into Kalandar St, then Albatross Rd. Turn right into Braidwood Road (which takes you past HMAS Albatross) and proceed to Sassafras (about 45km from Nowra).  

Car pooling: Please contact us if you’d like to car pool, and let us know if you can assist with driving, or if you are seeking a lift.  

Further information: slowfoodsaddleback2@gmail.com

                                              Barbara Khalifa   0419 498 072

Bookings (essential):https:/www.trybooking.com/ BBNAN 
Cost:                                    There is no entry charge.

Due to the popularity of this workshop Slow Food is offering an extra session in the afternoon this coming Saturday (9 March). Students (must be over 16) are offered a subsidized rate of $5.

The Fermentation Workshop is lead by local Naturopathic Herbalist, Marilyn O’Dowd, who will share her passion for and expertise in fermentation.

You’ll learn about fermented foods, probiotics, how fermented foods provide friendly micro-organisms for good gut health and why this is important for eliminating toxins and improving digestion.

The workshop will include making kimchi, sauerkraut, cultured butter, pickled vegetables, fermented drinks and sourdough.

You’ll be able to take some goodies home so please bring:

• 2 large glass jars about 1 or 2 litres (if possible)
• 3 glass jars about 500ml
• a sharp knife or cabbage slicer
• blunt-ended rolling pin or kraut crusher if you have one
• cutting board, apron and notebook

It is important to wear closed shoes as the workshop is being held in a commercial kitchen area.

A light lunch will be served at 12:30 for both the morning and afternoon workshop groups.

Details:

Date:           Saturday 9 March 2019
Time:           12:30 pm – 4:00pm
Venue:         Gerringong Town Hall
Cost:             Members $30, Non-members $40
Bookings:   https://www.trybooking.com/BBHGG

Further information: Barb Khalifa  ph: 0419 498 072

STUDENTS (must be over 16):  $5 
This subsidized price is not available through trybooking. Please email your name and a mobile phone number to slowfoodsaddleback2@gmail.com and we will get in touch to confirm your place.

Local Naturopathic Herbalist, Marilyn O’Dowd, is leading a fermentation workshop at the Gerringong Town Hall on Saturday 9 March starting at 9:00am.

In this hands-on workshop Marilyn will share her passion for fermentation. You’ll learn about fermented foods and probiotics,  how fermented foods provide friendly micro-organisms for good gut health and why this is important for eliminating toxins and improving digestion.

The workshop will include making kimchi, sauerkraut, cultured butter, pickled vegetables, fermented drinks and sourdough.

You will be able to take some goodies home so you are asked to bring:

• 2 large jars – about 2 litres
• 3 smaller jars – about 500ml
• a sharp knife or cabbage slice
• a blunt-ended rolling pin or kraut crusher if you harve one
• cutting board, apron and notebook

It is important to wear closed shoes as the workshop is being held in  a commercial kitchen area.

Following the workshop a light lunch will be served.

Details:

Date:             Saturday 9 March 2019
Time:             9:00 am sharp
Venue:          Gerringong Town Hall
Cost:              Members $30, Non-members $40
Bookings:    https://www.trybooking.com/BAUTM
                           by Wednesday 6 March

Further information: Barbara Khallifa 0419 498 072
or email slowfoodsaddleback2@gmail.com

Thanks to Kiama Council for sponsoring this event.

Slow Food Berry to JB and Slow Food Saddleback are introducing their inaugural year of the Snail of Approval in 2019. 

Slow Food
Snail of Approval
Illawarra to Jervis Bay

 

The Slow Food movement seeks a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet as a whole.
Slow Food aims to inspire GOOD, CLEAN and FAIR food for everyone.

GOOD – seasonal food of good quality which is flavoursome and healthy.
CLEAN – food that is produced in ways which preserve biodiversity and does no harm to the environment.
FAIR – conditions and pay for producers and staff and still be a fair price for consumers.

Local Slow Food Committees wish 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 on the South Coast of NSW.
This will allow customers, friends and supporters of good food and produce to see that those awarded a Snail of Approval are special farmers or retailers supporting healthy and seasonal choices through accessible and responsible local food production and supply.

Locals that meet the prerequisites above are asked to self nominate and our Committee will then be in touch as soon as possible to complete the procedure.

Nominations will close on Friday 15 March 2019, and Snail of Approval recipients will be recognised at an event at Kiama Markets on 3 April.

Snail of Approval decals and a Certificate of Approval will be provided for you to use, together with publicity on your and our websites, and at all Slow Food events.

To apply please click the SNAIL OF APPROVAL heading at the top of this page and fill in the application form.

For more information, contact:

Celia Wade – Slow Food Saddleback, at info@slowfoodsaddleback.com
Kate Khoury – Slow Food Berry 2 JB, at info@slowfoodbjb.org.au

Here are some more details about our annual start of year picnic to be held in the Bonaira Native Garden in Kiama on Sunday 17 February.

This well-kept secret is the perfect place to share a picnic, explore the native garden or stroll across the AFL/ cricket ground to Kendalls Beach for a dip.

The ‘jungle’ is a great place for kids to explore but occasionally at this time of year you might see a snake – so covered shoes are a good idea.

The picnic area is shaded by two large trees and we’ll have a couple of picnic tables to stage the ‘Bring and Share’ feast. You’ll need to bring your own chair or picnic blanket. It’s a short, flat stroll along the bicycle path from the parking area behind the Bridge Club and the AFL clubhouse where toilet facilities are available.

The annual picnic is an informal event to bring people together to meet and chat and plan for the year’s activities. Carolyn has offered to co-ordinate dishes and would welcome you letting her know -evans2dc@bigpond.com –  what you plan to bring so that we don’t end up all bringing the same dish! Cold treats are the order of the day as BBQs are not available.

If the weather turns ‘not picnic style’ we can retreat to Rhonni and Paul’s place at the Reid Street end of the park.

We hope to see you there for this relaxed and social day. New or prospective Slow Food members are particularly welcome. If you need further information please contact Michael at mblythe44@gmail.com.

DETAILS
Date:        Sunday 17 February at 12:30pm
Venue:    Bonaira Native Garden, Girrawheen Avenue, Kiama
Bring:      Chair or picnic rug
Parking: Behind the Bridge Club  (OK to park on the grass)
Cost:        $10 (children free) to be donated to a local Slow Food cause
Bookings: http://www.trybooking.com/BAKVE

The ‘Welcome to the Year’ picnic has been rescheduled to a bit later in February. The picnic will held in the Bonaira Native Garden in Kiama on Sunday 17 February.

It will be a bring and share event – all cold food. The section of Bonaira we have reserved has plenty of shade and is a short, flat walk from the AFL/ Bridge Club parking area. Kendalls Beach is just a few minutes walk away. Thanks to Kiama Council for waiving the fee. More detailed information will be posted in the next week or so.

A Bomaderry-based group  that provides  food to over 150  people in their community every week was the recipient of a $500 Christmas donation from Slow Food Saddleback. The cheque was presented by Michael and Beverley Blythe on behalf of Slow Food.

As well as providing a hot lunch, tea and coffee, groceries and clothing all free of charge each Thursday through their Saltbox program, Salt Care enables time for building great friendships.

The group also runs food preparation and cooking workshops for people who do not have these skills.