MEMORIES OF MAY

Cooloola Farm Trail

4th & 5th May 2019
Save the Date for the next Cooloola Farm Trail
7th & 8th September 2019

TheCooloola Farm Trail is
an Exclusive look behind the scenes
at some working farm in the Gympie Region,
including a number of our Slow Food Noosa
Snail of Approval Recipients

Visit Cooloola Farm Trail on Facebook for further details

Big Rosella Festival 2019

Sunday 5th May
Woolooga – Petersen’s Farm

Noosa Food & Wine Festival

   Slow Food Noosa Snail Trail 

Thursday 16th May 2019

Departing at 8:30 AM from Noosa Bus Station opposite Lions Park.

FOUR SEATS HAVE BECOME AVAILABLE.  COST $195 each

BOOK ON THE FOOD AND WINE FESTIVAL WEBSITE

https://www.noosafoodandwine.com.au/profiles/slow-food-noosa

This memorable trail starts with a delicious home-made morning tea and tour of Hinterland Feijoas, then onto the futuristic North Arm Farm, which uses bioponics method to raise Black Angus cattle and also sells chemical free local produce in the farm shop.

The star of the show is Nick Blake (ex Noma and Wasabi chef) who will create, what some call, a biosphere on a plate, food fresh from nature with wild edibles and locally grown meat or seafood as a 3-course lunch with local wines served at Kin Kin General Store. Optional, is a walk through Kin Kin State School to see their amazing permaculture gardens.

Just up the road we will stop at Noosa Black Coffee, for a plantation tour. Finally a stop for an amazing sunset drink before heading back to Noosa.

The Slow Food Noosa Trail departs in air-conditioned buses, leaving from Noosa Heads Bus stop, (cnr Noosa Parade and Noosa Drive opposite Noosa Heads Lions Park) at 8.30am promptly, so be early as no latecomers will be included.

The Real Taste of Noosa
Friday 17th May 2019

Join local food legend Matt Golinski at the historic Butter Factory Arts Centre for a real taste of Noosa with a twist!

Indulge in a three course feast with matching Polperro Wines, local beers and cocktails from Noosa’s first local distillery; immerse yourself in the local art scene; and take home keepsake gifts.

Imagine dining off a three-piece hand-thrown dinner set that has been created by a local potter just for you; sipping an artisanal cocktail created by Fortune Distillery and inspired by local botanicals; and taking home your dinnerware and a limited edition bottle of local gin.

The Cooroy Butter Factory Arts Centre will come alive for a night to remember!

Tickets include:

  • A three-course feast prepared by MattGolinski
  • Matching drinks including wine with a local twist, signature artisan cocktails and local craft beer
  • Demonstrations and entertainment from local artists
  • Momentos including a three-piece locally-crafted dinner set; limited edition 200ml white spirit from Fortune Distillery; and carry bag.
Noosa Food & Wine Festival Village
Saturday18th & Sunday 19th of May  

     

Come and meet some of our
Snail of Approval Recipients
in the Producers 
Pavilion

For full details of the Noosa Food & Wine Festival events visit

http://www.noosafoodandwine.com.au

Profile of a new Snail of Approval

Dhom’s Kitchjen  Cooroy
3/1a Garnet Street Cooroy

This year we welcomed Dhoms Kitchen to the Slow Food fold. Dhom Chittraporn and Spencer Willmott, the co-owners, have also just received their Snail of Approval from Slow Food Noosa.
Dhom and Spencer humbly pay respect to traditional Central Thai culinary traditions with their menu. Their curry pastes, sauces and marinades are painstakingly made from scratch with ingredients sourced from their kitchen garden and local suppliers on the Sunshine Coast.
They make a weeklytrip to the Noosa Farmers Market to stock up on essential ingredients and have long-standing relationships with their suppliers: Bendele Farm, Wonderland Organics, Bunya Grove Produce, Midyim Eco, Glenbrook Asparagus, just to name a few.
Dhoms Kitchen has a relatively small menu that allows Dhom and Spencer to put more seasonal dishes on the menu. Current highlights include lightly battered shishito peppers from Richard at Midyim Eco, local baby squid with garlic and pepper and sweet chilli relish, and drunken noodles with Mooloolaba ocean kings and hot basil. House specialties includethe stir-fried rice with house-smoked salted salmon, dry prawn curry and Massaman curry of beef.
If you need some extra heat for your dish ask for ‘narm pla phrik’, fiery fresh chillies served with fish sauce!
Dhoms Kitchen also stocks a range of their products for you to take home.
Opening hours: Wednesday to Sunday for dinner from 5.30pm.
Open for lunch on Fridays from noon.
For bookings phone 07 54477710

Memories from March 2019

A tremendous celebration of our Snail of Approval recipients for 2019 held at Embassy XO Restaurant in March. Noosa Mayor, Tony Wellington was there to congratulate them on being a member of Slow Food Noosa and how valuable our organisation is to the local community.
Our first Slow Food Noosa Lunch for 2019 was held in March at View Restaurant at Peppers Resort with a special menu designed for us by Matt Golinski. A Gourmet Waste Less lunch. A great success with over 60 attendees and a tremendous guest speaker Helen Andrews from Spare Harvest.

One of our favourite projects is the support of local school gardens and in March we donated another $10,000 to the cause. We enjoyed the participation of Matt Golinski, who started the initiative in 2007, while President of Slow Food Noosa. Also to congratulate the schools and the children, our local State MP, Sandy Bolton was there together with many of the Slow Food Noosa Committee, the event was held of the Tait-Duke Cottage and the Community Garden in Tewantin.

What shall we have in store next for our Members?

Always check social media and our website.

Profile of a new Snail of Approval

Tony Wellington with Anita Risson, Brad Webb and Dorathea Knudsen from CootharaBAR

CootharaBAR Profile

A recent recipients of the Snail of Approval is CootharaBAR – Bar and Bistro.
After a day of exploring the unique natural wonders of the Noosa Everglades, Lake Cootharaba and the National  Park walking trails, treat your tastebuds to a culinary adventure
.

At CootharaBar we operate on a seasonal menu, utilizing local produce when its at its best quality and taste.
We have started to use natives on the menu, besides the usual mango and macadamias, we are using lemon myrtle, mountain pepper berries, and local finger limes from Buderim. We aim to use more natives and educate our customers on the use and taste of them.
We have suppliers in Noosa, where our staff live, and often times to minimize food miles, staff will pick up the order on their way to work.
Our aim is to provide Sustainable food practices. Loop oils provide us with soybean oil, and they take away our used oil to be recycled.
We are always exploring food biodiversity in our menu and specials.
One of our main demographics is our campers, some are low social economic, so we endeavor to keep our food affordable and good value. By ordering our fresh produce through small businesses we proud to support our local economies.

Slow Food Noosa has included CootharaBAR as our final stop
on the Snail Trail for the Food and Wine Festival on 16th May
.

Terra Madre 2018

Slow Food Noosa sent six of the region’s top producers and chefs to Italy to represent Australia at the world’s largest food fair. The biennial slow food event brings together international producers, communities, chefs and visitors to celebrate good, clean and fair food.

Cecilia Diaz-Petersen –  CC’s Kitchen & Petersen’s Farm,

Karen Jarling –  CGL Beef,

Jodie Williams – Blank Ant Gourmet/Kin Kin General Store/Mayan Farm

Jodie Camerom – Barenut Macadamias

Melinda Murane – Rhodavale Pork

Zeb Gilbert – Wasabi Restaurant & Cooking School Noosa

Slow Food Nations

http://slowfoodnations.org/

This is an international campaign biennial event that brings together diverse people to turn the herd away from the tyranny of cheap meat and toward a food system that is good, clean and fair for all.

Susan Rodger, from Eumundi Meats, – a very proud representative of Slow Food Noosa Inc. – was our sponsored delegate to attend Slow Food Nations USA 2017 (formerly known as Slow Meat USA):

Eumundi Beef raises grass-fed Angus beef using biodynamic and biological methodologies to provide nutrient-dense quality food for local families. They treat their animals with love and respect and that philosophy flows onto how they market their beef – nose to tail.  Susan is passionate about exploring nutritional, health and cooking styles suited to every portion of delicious beef available from a carcass.

Noosa Community Garden www.facebook.com/NoosaCommunityGarden

The Tait-Duke Cottage is on site next to the garden, and during 2016 it was restumped,  and extensive renovations commenced. Noosa Council and United Synergies are co-ordinating this, and Noosa Community Garden team have set up new kitchen gardens beside the cottage.

Everyone is welcome to visit the garden at Earl Street, Noosaville and we encourage you to join us every Friday from 9am until noon  (8am starts during the warmer months) for gardening, workshops, harvesting and whatever needs to be done. A great way to meet new friends, connect with the earth and take home some fresh produce – and enjoy a lovely morning tea!

If you’d like to be involved in the local community garden, visit

Carramar NoosaCare Dementia Centre

http://www.facebook.com/NoosaCommunityGarden

Slow Food Noosa partnered with Tewantin Community Bank Branch of Bendigo Bank to sponsor the  this project “Sowing Serenity” Horticultural Therapy Program.

Terra Madre December 2016

Three local producers, Kim and Jason Lewis from Cooloola Berries; Sally Higgs from Black Ant Gourmet, and Sarah Lantz from Buchi Kombucha attended the Terra Madre Salone del Gusto in Turin, December 2016. All returned from Italy bursting with enthusiasm and eager to share their experiences.

For more information: http://www.slowfood.com/terra-madre-salone-del-gusto-2016-steps-outside/