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A TASTE OF SICILY – OCTOBER 15TH NUNDAH – WAS AN EXTREMELY CONVIVIAL EVENT.
WE ALL ENJOYED THE VIRTUAL TOUR, THE TASTE SENSATION AND INTERESTING FACTS ABOUT SICILY!
THE LUNCH WAS WELL ATTENDED AND CHEF FRANCESCO’S MENU WAS EXCEPTIONAL.
THANK YOU SLOW FOOD BRISBANE AND DANTE ALIGHIERI!
Coffee & Bagel Workshop – Morning Tea – Sunday 17th September – Truly Wonderful!
Thank you Lachlan and Lee Mary of QRoasters, Ray the organic baker and their wonderful helpers.
The workshop lived up to its promise – it was educational for both the palate and mind.
AUSTRALIAN CHEESE – THE STATE OF THE NATION – A HUGE SUCCESS!
Click here to read about the taste experience enjoyed by Slow Food Brisbane’s guests on the night. If you were there, you will welcome the information provided and if you were one of the unlucky people who missed out…. well, we hope you enjoy reading about what you missed!
THANK YOU WENDY AND BAKER RAY!
Wendy Downes, Affineur, from The Cheeseboard and Ray the Baker from Q Roasters, made the night memorable, educational and tasty for everyone present!
Visit them, say hi and sample some of their incredible food at:
Wolverhampton Street, Stafford.
SOME OF SLOW FOOD BRISBANE’S PAST EVENTS:
Top Marks to Cannon Hill State School!
The School Kitchen Garden Lunch was a credit to both students and teachers.
Slow Food Brisbane is pleased to sponsor Cannon Hill State School’s Kitchen Garden each year. Our thanks to the teachers and students for the amazing meal and excellent table service! Also our thanks to Mr David Gillespie who spoke with us on a subject close to his heart and ours: good, clean, healthy eating!
Bastille Day Fundraiser – a resounding success!
Thank you to all who attended.
The menu was crafted around the available foods from Foodbank.
Slow Food Brisbane was pleased to present proceeds from the night to Foodbank!
Slow Food Brisbane Inc.
Slow food brings together pleasure of taste and responsibility for what we eat.
Some of you may already know the origins of slow food but it really makes a story worth repeating and is a far cry from what many people think when they hear “slow Food” talked about.
Slow food was founded in 1989 in Italy to counteract fast food and globalization, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the world around us. Slow Food’s approach to agriculture is based on a concept of food quality defined by three interconnected principles:
Good a fresh and flavorsome seasonal diet that satisfies the senses and is part of our local culture
Clean produced in harmony with the environment and human health
Fair accessible prices for consumers and fair conditions and pay for small scale producers.
Recently Endangered Foods have been highlighted. Slow Food is creating an “Ark of Taste” of endangered fruits, vegetables, plants, crops, seeds, animals within all countries with a view to protecting food biodiversity.
Members belong to groups called “convivia”. Brisbane slow food convivium enjoy sharing everyday tastes and pleasures of eating good foods, creating an awareness of locally produced foods and spreading that knowledge. In addition we are actively involved in promoting the importance of taste experiences and taste education through school kitchen gardens. Our goal is to establish relationships with farmers and producers in order to protect food biodiversity. We invite you to join us: http://www.slowfood.com/joinus/membership/australia
Noelene McBride Leader Slow Food Brisbane Inc
Listen to Noelene McBride
being interviewed on ABC 612
by Kelly Higgins Devine