Slow Food Brisbane promotes Good Clean and Fair Food for All.
We seek ways to spread the word and emphasise the importance of thinking local, buying local and valuing local.
We support local producers, food artisans and chefs who embrace the slow food philosophy of Good, Clean, Fair!
Save the Date – 25th October 2020
Sunday afternoon Petit Verdot vertical tasting with Warrumbungle Wines plus special guests.
Watch this space…more information coming soon!
Spice Tour – read the review
Date: Wednesday 26th August 2020
On a cold winter’s evening, Rani, Founder of Rani’s cuisine dazzled us all with spices. Click here to read the review and see more photos.
Check out our latest newsletter which includes post lockdown Slow & Local Lunch – Menu and Wines, Native Ingredients Cooking Class, Rani’s Spice Tour, Yajambee Farm, Luvaberry Farm (received their Snail of Approval at the Slow & Local Lunch), Gardening and Soil Regeneration and a link to Recipe Corner.
Would you like to be part of the Slow Food Brisbane team?
Now is your opportunity as we have vacancies arising on our committee and for volunteers.
If you are interested please email us at email@example.com and let us know!
Lockdown Update from Wendy Downes
We are living in interesting times, but most people are finding that there something to be said for a slower more locally focused life. Over the lockdown, Brisbane Slow Food Snails have been busy. #SlowFoodSolidarity Here’s some of the news:
Jamie and Gabe, from Yajambee Farms have overwhelmed by community support and orders for their grass fed Angus beef. While orders have been running hot, farm work does not stop. At the moment the paddocks are being prepared for the winter crops. Facebook: Yajambee Farms.
The team Q-Roasters have reached out to the local farming community. As well as ethical and sustainable coffee they had added Barambah Milk, pasture raised Eggs, Suncoast Fresh subscription fruit and vege boxes to their offering. Another new addition is the Piggy in the Middle, regenerative farmers from Kilkivan who set up a market cart at the Q-Roasters shed every second Friday 9am to 1pm with their quality chicken, lamb and pork. Website: www.qroasters.com.au.
Chef Dale Chapman has launched her new website www.mydillybag.com.au with the bush food pantry, online shop and cooking classes. As part of this Dale has been developing her online teaching skills with cooking demonstrations. Watch Dale whip up a bush food version of pumpkin soup and damper at https://www.facebook.com/mydillybag.com.au/.
Nikki from Chokolaj’ is taking the time to develop a new range of chocolate bars using only Queensland produce. Facebook: Chokola’j
Dani and Jane at Cannon Hill State School have added online teaching to their many talents. Soon the kids will be returning to school and we will get some garden reports.
Here at The Cheeseboard we have gone online and are offering home deliveries. Deb has become the master of our online shop. The most exciting news is that many of the cheesemakers we work with are starting production again. Website: www.thecheeseboard.com.au
Despite the pandemic, Slow International continues to support food systems and communities.
Stay safe, stay sane and support local producers where you can.
Stay Slow and Eat Local
What a start to 2020. If the impact of drought, bushfires and floods haven’t been enough, the spread of COVID-19 throughout Australia and the rest of the world has given cause to bring in many restrictions to life as we know it and we have already started changing many everyday behaviours, including the way we socialise, work and shop.
At Slow Food Brisbane we have made the decision to postpone all events until further notice. The safety of our members, guests and snails is a priority. Our calendar of events will resume when it is considered safe to do so.
In the meantime, Slow Food Brisbane would like to emphasise the importance of supporting our local producers, food artisans and chefs so that they can have the opportunity to make it through this difficult time. Most small businesses are still open to the public, with certain hygiene policies in place, as well as making themselves more available online and working out delivery options for those of you that are self-isolating. The consumer choices of people can be the last straw for already struggling businesses. Let’s all get out there, or get on the internet or phone, and show everyone that buying local is more important now than ever before.
During these crazy times, Slow Food Brisbane will continue with promoting good, clean and fair food for all and ask you all to Stay Slow and Eat Local!
Millen Farm Event
Postponed until further notice
Due to the spread of Covid-19 we have made the decision to postpone this event until later in the year. We thank everyone for understanding the importance of the health and safety of our members, guests and the owners and staff at Millen Farm.
More information regarding this event and the date will come as the year unfolds.
Article: Regenerative agriculture as an effective response to climate change and to building sustainability.
Past Events :
Spice Tour – read the review
Date: Wednesday 26th August 2020
On a cold winter’s evening, Rani, Founder of Rani’s cuisine dazzled us all with spices. Click here to read the review and see the photos.
Native Ingredients Cooking Class – read the review
Date: Sunday 19 July 2020
An enjoyable afternoon learning about native ingredients and what we can do with them as well as awarding a Snail of Approval to Chris Jordan from Three Little Birds. Click here to read the review and see the photos.
Slow and Local Lunch
Date: Sunday 28 June 2020
A convivial lunch that celebrated the food produced by our local farmers and makers as well as awarding a Snail of Approval to Mandy Schultz from LuvaBerry. Click here to check out the photos
Supper of Indigenous Tastes – Celebrating Slow Food Brisbane’s Terra Madre Japan and Slow Cheese Italy 2019 Attendee Experience – includes AGM – Monday February 24th – 7–9.30 pm – Milton – an enjoyable evening of information, indigenous food and Australian artisan cheese.
Read the review