In this newsletter:

  1. From the leaders of Slow Food Brisbane.
  2. Upcoming Events. Bookmark these. What’s on the menu.
  3. Reviews of recent events.
  4. Current Slow Food issues in Australia.
  5. Slow Food Brisbane delegates sponsored to international events.
  6. Snail of Approval congratulations and updates.
  7. Slow Food Youth Network Brisbane and Kristen Ethell.
  8. A story from a local community fruit and vegetable co-op.

1. From the Leaders of Slow Food Brisbane


We invite you to join us.

Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.

Since its beginnings, Slow Food has grown into a global movement involving millions of people in over 160 countries, working to ensure everyone has access to good, clean and fair food.

Slow Food believes food is tied to many other aspects of life, including culture, politics, agriculture and the environment. Through our food choices we can collectively influence how food is cultivated, produced and distributed, and change the world as a result.

Slow Food Brisbane is a part of a world wide organisation that involves millions of people passionate about good, clean and fair food and involved in protecting food biodiversity. Networks of chefs, artisans, youth, farmers, fishers, experts and academics is made up of a series of sub-networks:

If you wish to renew your membership or know of someone who would like to join Slow Food Brisbane please contact us at slowfoodbrisbaneinc@gmail.com.

We look forward to welcoming you.

Noelene McBride and Wendy Downes
(co Leaders, Slow Food Brisbane)


2. Upcoming events. Bookmark these. What’s on the tasting menu?

·      October 18 5-8 pm “Taste and Waste in the School Yard”, Cannon Hill School Kitchen Garden

Join us for an evening at Cannon Hill State School, enjoying pizza cooked in the school cob oven and food produced from the kitchen garden. This is an annual SFB fundraiser to showcase what the students are learning through their school kitchen garden program and the delicious food they grow and cook.

Cannon Hill State School has run a Kitchen Garden program for the last ten years. The children cook and garden as part of a real-life application of their curriculum. The school takes an inquiry approach to learning, with children viewed as researchers who are protagonists in their learning. In 2018, the children at Cannon Hill State School applied for and were awarded a Slow Food BrisbaneSnail of Approval.

In 2019 the children have been investigating how they can make a positive difference to their school community, with a focus on waste reduction. At this year’s event you will hear from children about their research and projects, the progress of the school in extending the Kitchen Garden program, and about the school Breakfast Club and their food waste efforts.


·      November 21 AGM, Cheese tasting workshop and wine pairing as presented by Wendy Downes in Bra in September 2019 Slow Food Brisbane delegate to Slow Cheese, in Bra Italy, 20-24 September, 2019.


·      December 11 Terra Madre Queensland Degustation dinner, Parliament House.  Slow Food Brisbane members and friends are invited to a unique Queensland degustation dinner in a special venue.

Our annual Terra Madre(www. Slowfood.com) event will be held in the historic Strangers’ Dining Room in Parliament House* on the 11thDecember, 2019. Chef Andrew McCrea, a champion of Queensland produce, and his team will be creating an innovate take on eating local.  Andrew’s vision of eating local is not only sourcing the very best and seasonal produce, but also to open the doors of parliament to the people. 

This special dining experience will be in an iconic and unique place with an old world elegance, a true contrast to Andrew’s contemporary approach to presenting food that has been produced with the values of good, clean and fair. The meal, a seasonal taste of Queensland, will be paired with carefully selected wines from the cellar.

As the menu is seasonal (it will be summer) it is too early (just spring) to give you a detailed explanation.  However, Andrew is very excited to be cooking for Slow Food Brisbane and in initial discussions he suggested dishes such as beetroot truffles on a bed of black garlic clay and goats’ cheeses, Noosa beach mustard, braised tail and local lilly-pilly croquette, crisp two-year-old sea asparagus and mushroom spheres on ‘soil’…

By coming you will not only enjoy a wonderful meal, but you will also help Slow Food Brisbane to support their projects and local producers and chefs who are following the Slow Food philosophy of “Good Clean and Fair”.

We look forward to welcoming members and friends of Slow Food Brisbane to this unique dining experience. 


* Strangers’ Dining Room. 

Formerly this dining room was restricted to Members’ use only, but after the construction of an additional dining roomin the Annexe in 1979, it was opened to Members’ guests.  

The term “stranger” refers to any person in the parliamentaryprecinct who is not a Member of the Legislative Assembly.


‘Early Bird’ prices available until 30thSeptember:

Cost: $115 (slow Food members); $130 non-members.

From 30thSeptember to RSVP date of 18thNovember

Cost: $120 (slow Food Members); $135 non -members

RSVP: 18th November, 2019 to slowfoodbrisbaneinc@gmail.com.


3. Reviews of Previous Events

·       Wild and Slow lunch at Mt Mee – review

What a fantastic day out it was at our Wild and Slow event at Mt Mee. It
encapsulated everything that Slow Food is about. Local produce, local farmers, low food miles, showcasing and bringing together producers, artisans, chefs, the community and food biodiversity.
 
We kicked the day off with a farm visit to Luvaberry Farm. This farm enterprise is setting an example to farmers with its ‘war on waste’ campaign. During our time at Luvaberry our hearts were filled with the ethical values of the farmers, and we enjoyed a range of strawberry products and luscious strawberries freshly picked. 
 
Yajambee Farms wanted to share its ‘community-on-a-plate’ with us and so a short drive later, we re-convened at the Mt Mee Community Hall. Nestled on the ridge of Mt Mee, we had scenic views to Moreton Island and behind us views of green-rolling farms.
 
We were welcomed with lychee wine from NYDFA Farms. While we sipped our wine and investigated the displays of the local producers featured in our lunch menu, we also enjoyed watching and smelling the produce being cooked on fire pits. (Special thanks to Chef Tay’s father who built our fire pits). The whole menu was a gastronomic achievement for Chef Tay. She truly knows the way to the heart with food. The menu featured food sourced only from the Mt Mee region including: beef from Yajambee Farms, whose property was only a stone throw away from the event; salad leaves from Blue Dog Farm; vegetables from Stoney Creek Gourmet Produce; and in the dessert, Gin from Laceys Hill Distilling Co and strawberries from Luvaberry Farm.
 
This was a truly enjoyable and remarkable day put together by Jamie, Tay and Wendy, and their many helpers, to showcase the local farmers and producers from Yajambee Farms backyard. 

Jamie Brailak

·      La Lanterna (https://lalanternaredcliffe.com) Slow Food Brisbane and Dante Alighieri lunch – review

La Lanterna Traditional LigurianPranzo di Ferragosto at, 31 Redcliffe Parade, Redcliffe Q
Alex wanted us to taste some of the specialities of his home region of Liguria, that narrow ribbon of spectacular country between the mountains and the sea, and so this is how it went:
 
For those Slow Fooders who met outside La Lanterna restaurant on the Wednesday Show holiday Queensland was putting on a perfect winter’s day.  It was warm and sunny with not a cloud in the sky and the view over Moreton Bay to Moreton Island was beautiful.
 
Alex and his staff had the tables set and the antipasti ready for us.  We started with Frisceu, a traditional treat made of a fried dough with herbs, usually eaten for the festival of St Joseph (15thMarch).  Next we had the Farinata, which is the street food that is typical of Genova.  It is made of chickpea flour and was topped with spring onions.  Alex let us try a version of focaccia developed in Recco where they put a soft fresh cheese like stracchino between two thin sheets of focaccia dough. Focaccia is famous throughout Italy, but it originated in Liguria. the stories behind each of the antipasti were shared with us in a most entertaining manner.
 
With our antipasto we had a glass of Pigato. Alessandro, the sommelier, explained that Pigato is only from Liguria but it is related to Vermentino from Sardinia. 
The pasta, of course, was the centre-piece of the meal. Alex’s staff had made wonderful light potato gnocchi and they served it with a pesto imported from Prà. This is where they grow the special basil to make pesto alla Genovese.  The pesto in this dish had a wonderful minty taste, and with all the variations of pesto available it was great to try the original one.
With the pasta we had a glass of Rossese.  This grape, which grows mainly in the Italian and French Riviera, produces strong aromatic wines that are common in Genova but rare anywhere else.
 
The dessert was Sacripantina, which was invented and patented by a chef in Genova in 1851.  It is a made of layers of sponge and different flavoured crema pasticceria. With our dessert we had a passito Moscato from Sardinia, which was delicious.
Slow Food Brisbane would like to thank Alex, Daniella and all the other helpers, and also our sommelier Alessandro, who made our excursion to Redcliffe, to experience the best of Liguria, so special.  For anyone who missed the lunch or if you want to go back, La Lanterna is open every night from Wednesday to Sunday and also for Sunday lunch.  Phone Alex on 3142 3150.  If you are interested in the wines we drank, you can phone Alessandro on 0439 040 234.

Ian McBride Slow Food Brisbane and the Dante Alighieri Society of Brisbane

·      Bush Tucker Long Table Lunch Sponsored lunch – review

The proceeds from this delicious event form part of Slow Food Brisbane and Slow Food Noosa’s contribution to Dale Chapman’s participation in the forthcoming Indigenous Terra Madre event in Japan, 11-14 October, 2019. Thank you to Professor Bronwyn Fredericks (Pro Vice Chancellor, UQ (Indigenous Engagement) without whom the day could not have happened and to Professor Melissa Fitzgerald Deputy Associate Dean Research (Research Partnerships), Faculty of Science, UQ (Agricultural Science and Indigenous garden) whose support and guided tour of the Indigenous garden was so valuable and informative.
 
Without a doubt the lunch was a wonderful occasion and an outstanding success in bringing communities together. It showcased and celebrated the UQ bush garden project and the innovative creations of two of the Masters students in the Indigenous Science Courses.  In addition, all present were delighted to experience Dale’s extraordinary capacity as a bush tucker chef. We were also privileged to observe first hand her ability to articulate what she is doing and to witness how her passion for and knowledge of bush foods is pivotal to her role as a mentor for future researchers, chefs and bush tucker entrepreneurs. For Slow Food members and friends the guided explanation of the bush garden provided by Professor Melissa Fitzgerald was fascinating.
 
What a celebration of tantalising Indigenous food tastes. Compliments to Dale and her team for providing a simply amazing meal and for sharing her expansive knowledge of bush foods and Indigenous cuisine! Thank you. 
 
Also congratulations to the guest speakers, students Tom Hay and Joe Nastasi who were winners of University of Queensland’s Australian Bush Food ‘Masterchef’ event, Reinventing Aussie Cuisine(2018) which was part of UQ’s Bush Foods of Australia course.
Theircontribution to this lunch event was valuable and extremely interesting – it offered the prospect of exciting innovations with bush foods.

Noelene McBride, Co-Leader Slow Food Brisbane

Here’s what we ate:

Entree – Bunya Nut Soup

Share platters of BBQ chicken with lemon myrtle and coconut sauce, Crocodile chipolatas with wattle seed and onion jam, kangaroo curry, couscous with native turmeric and riberry salad.

Dessert – Finger lime and white chocolate cheesecake (GF)


3. Current Slow Food Issues in Australia

·       Sustainable meat production  

Yajambee Farms (SFB Snail of Approval recipient)

Eat less of better quality meat

Situated on the D’Aguilar Range at Mt Mee, you will find some very happy cattle. Yajambee Farms (yajambee@gmail.com) is a family owned and operated Angus Stud producing 100% grass-fed beef. Raised on fresh air, lush green grass and with minimal handling, Jamie Brailak and Gabe Yates ensure these cattle live a stress-free life, so you get to eat the very best beef.

Yajambee cattle are bred utilising elite genetics, which means maximising efficiencies, gains and qualities in cattle through genetic selection. For example, selecting bulls that have a good temperament means their calves with be quiet and easier to handle, creating a low-stress environment for the animal and farmer.

This attention to detail in pursuit of excellence has created some great opportunities for the Stud and they have come to the attention of some of Brisbane’s great chefs, including Alastair Macleod and Tony Tiery from Ocean View winery. 

Based on the philosophies of ‘knowing where your food comes from’, minimizing waste, and sustainability, this grass-fed beef is sold at the farm gate as a nose-to-tail product experience. With a 5kg minimum pack, which includes a variety of cuts to ensure that the whole animal is consumed, you are set to stock up with good, fair and clean beef, that is better for you and the environment. 

You can now sign up to Yajambee Farms monthly newsletter by email and receive: 

  • recipes and tips on getting the most out of your beefy-package, 
  • dates when the beef will be available and
  •  stories of what’s happening on the farm (hopefully there will be no more snake bite stories!)

·      Dairying in danger, as is real milk.

We need to support our farmers who raise dairy cows. Recent Heart Foundation research in health and nutrition has found that full-fat milk is fine. So, seek it out and where possible buy your real milk in glass bottles.


·       GMO’s (genetically modified organisms): A Slow Food matter of concern.

A current issue of concern for Slow Food International is the impact of GMOs on our “food’ future. Slow Food members in Australia are being encouraged to inform themselves about current proposed legislation regarding GMOs in Australia and make a decision about whether they wish to voice their concerns at a political level. 

In Australia proposed amendments to Gene Technology legislation will result in a reduction of regulations around genetically modified food and open the door to possible future health concerns for humans and animals. Slow Food Brisbane provide the follow as possible sources of information on this issue:

Slow Food International’s position on GMOs is clear: https://www.slowfood.com/what-we-do/themes/gmos/

The following site presents varying GMO for and against arguments: 

https://allianceforscience.cornell.edu/blog/2018/08/the-gmo-debate/

Mandatory requirements to label foods as GMO or not would enable consumers to make decisions about whether the products are good, clean and fair. 

If you wish to see the Gene Technology amendments disallowed we encourage you to write to your Local Member, Federal Member, the Minister for Agriculture etc.  The letter presented on our website via this link may be of use to you: 

As a member of Slow Food a Global Movement opposing GMO’s being introduced into the food chain without adequate regulation and scant consideration to human health I prevail upon you to disallow the Gene Technology Amendment (2019 Measures No. 1) Regulations 2019.

To allow these amendments to pass, our families risk eating untested, unlabelled genetically modified (GM) foods – including animals. Powerful scientific evidence shows that new GM techniques such as CRISPR pose risks that require expert assessment and management. It’s vital that gene edited organisms are assessed for safety before being released into our environment and supermarkets. The future health of our children and grandchildren rests on the decisions our politicians make as our representatives on all matters that relate to human health. The benefits to future generations for good health outcomes from the food system must override large industrial and commercial businesses and their profit motivation.


5. Slow Food Brisbane delegates sponsored to international events

·      Slow Cheese Bra, Italy, 20-24 September: Wendy Downes

A Journey to Slow Cheese

Slow Food Cheese is a festival that has been on my bucket list for over a decade.  The thought of being surrounded by unique artisan cheeses and the people who made and mature them is my idea of the Promised Land. The theme of Cheese 2019 is ‘natural as possible’ with the idea to showcase cheese made with raw milk and indigenous cultures.  I am excited to be part of a crew from Australia that will be presenting some of the raw milk cheeses made in Australia at a taste masterclass.  

As a terra madre newbie I do not entirely know what to expect, but I am sure it will be an opportunity to experience the creativity and passion of cheese people from around the world. Thank you Slow Food Brisbane for making this possible.  Stay tuned as I share my experiences of this great adventure into the cheeses of the world.

Wendy

Slow Food Brisbane Snail of Approval recipient, Wendy Downs (The Cheeseboard) will represent Australia at an international Slow Food event – Slow Cheese (Bra, Italy, Sept. 2019). Wendy will join with two other Australian cheesemakers, Rosie Cuppit, from Cuppit Fromagarie and Kris Lloyd from Woodside Cheese, and cheesemakers from Ireland, to present a masterclass.  The title is of the masterclass is Ireland and Australia: Raw Milk and Cheesemakers Who Resist…

In some countries, like the USA, Australia and Ireland, the legality of making cheese with raw milk is the result of long and ultimately successful campaigns, while in other countries it’s still not permitted. Slow Food has always been on the side of producers in this political battle, where opposed systems of production, biodiversity and flavors are all at stake. This tasting is dedicated to the producers of the resistance, who Cheese supports in their struggle for legitimacy.


·      Indigenous Terra Madre Asia and Pan Pacific, Japan 11-14 October: Dale Chapman

Dale’s application to attend this international Slow Food event speaks of her desire to make connections with other women within Indigenous food communities, to understand their challenges, what works, how we can improve, and how we can work together to build awareness of our plights. Dale makes the point that Aboriginal Australia is always left behind and that we need to have equality and a voice in the industry in Australia and invest in our birthright as traditional owners.

In  2019 Dale is working on a project to create a sustainable annual bush food symposium in Brisbane. This will provide a voice for existing Indigenous bush food companies to build a future for their families and communities. It will endorse and implement a cultural framework that will enable those businesses and emerging Indigenous business to navigate the industry with equality.


6. Snail of Approval congratulations and updates

·      Congratulations to Snail of Approval Chef Tay Olsen

Tay Olsen, the chef behind SFB’s recent event Wild and Slow, has been promoted to Newstead Brewing’s executive chef. 

In her role as executive chef with Newstead Brewing Tay manages the kitchen and food offering across the Doggett St and Milton venues. 

The promotion not only reflects Tay’s skill as a chef, but more importantly her Slow Food values. These values are demonstrated through her passion and work in showcasing local producers in her menu, nutritious food, interest in growing food and composting. The first task in this new role has been to bring these values to the Milton venue. Tay has implemented this through the development of the roof top garden, the menu, and her relationships with local producers. She has also enabled Newstead Brewing to join the circular economy by partnering with Loop Growers. 

This involves providing compost from the kitchen to Loop Growers, becoming a partner in a garden plot and receiving vegetables and herbs from the garden to be used in the restaurant. This is just the beginning of Tay’s vision for living the Slow Food values of good, clean and fair.


·      Cannon Hill State School Kitchen garden achievements and activities:

1.    Cannon Hill Captains Educate at Eco Forum

By Brian, Year 6

Cannon Hill State School’s captains ran a successful stall at State MP Di Farmer’s annual Eco Forum this week, educating the public on kitchen gardens, plant identification and seed saving. 

The captains taught members of the public to seed save using basil plant stems, and to identify herbs including rosemary, oregano, chives and coriander. The aim of the stall was to educate people on sustainability while using the garden.

Di Farmer’s Eco Forum was created to make an impact on the Griffith electorate to reduce waste, promote sustainability and provide hands-on experiences for the public.  Other stalls this year included Ecomarine education, making coffee bean body scrub from locally sourced ingredients, making sauerkraut, recycling, recycling by making pencil holders from old cans and learning how to build your own worm farm.

A highly anticipated part of the event is the panel discussion. This year’s panel included MP Di Farmer, Michael Rose (the manager of Foodbank QLD), John Dee (co-founder of Planet Ark) and other important people in the sustainability world.  The school captains received feedback from Food Bank’s Paul Klymenko, who said that Cannon Hill was doing a great job with their learning. State member Di Farmer was also pleased with the captains’ efforts, commenting: “Cannon Hill, you always do something a bit different.”

The next step for the school captains is to launch their waste projects and test their theories back at school. They will use different strategies to help tackle the problem of their choice that fits under the umbrella of impact and waste. The Eco Forum experience has inspired the captains and helped them to learn about waste and sustainability.

2.    Classrooms crossing continents

By Cian, Year 5, and Elyssa, Year 6

Cannon Hill State School have formed a ‘sister school’ relationship with a school in Vetralla, Italy, trading videos about their school gardens and routines. 

Cannon Hill State School began the exchange by creating a video about their garden (in English), which they sent to Istituto comprensivo Scriattoli, the school in Vetralla. The Vetralla school replied with a video in Italian.  

The purpose of this relationship is to help CHSS and the sister school’s students understand about how schools work in different countries, and to work on language skills. Additionally, Cannon Hill’s Italian teacher, Signora Natalia, believes that “it is one way to bring understanding and peace in our world.”Children painted postcards to send to their new friends, which included watercolour paintings of plants in their kitchen garden. They wrote messages on the cards saying who they were, what they liked, and their favourite subject in school. A student who painted on of the postcards believes “it was a good way to communicate to schools that aren’t in our country.”

Signora Natalia believes students get two benefits from the exchange. Firstly, they get to learn more about another country’s language. It also helps the other school understand about how schools work in different cultures.


7. Slow Food Youth Network Brisbane and Kristen Ethell

In December this youth network has several events planned so keep watching the web site.


8. A story from a local community fruit and vegetable Co-op

Kirrily (garthwas@tpg.com.au) shares her story of establishing and maintaining a community-based fruit and vegetable co-op:

Earlier this year I began a fruit and vegetable food co-op, with the aim of providing for myself and a group of friends wanting good quality, clean, locally sourced, seasonal fruit and vegetables. 

I found two great suppliers, who we use alternate weeks. As a co-op we have been happy with the produce we have been able to source locally from these suppliers. Kelly from Sandy Creek Gourmet Produce provides first grade, spray free goodies and Neil from Everything Good at Beerwah provides spray/chemical free or organic produce, mostly first grade, others with a few ugly spots. I think it’s important for the kids to learn to enjoy all food regardless of its appearance, and it’s always fresh, tasty and from local farmers. 

A local bakery lets us pick up their leftover stock at the end of the day (which would otherwise be thrown out) and this gets distributed to the co-op. The group provides a weekly box to a local charity which prepares meals for homeless people, and a weekly box of fruit to the local primary school chaplain to provide to kids at risk. 

The co-op has taken off far more than my co-op partner and I expected – we have a growing group of around 20 boxes per week. Most are families who appreciate how affordable it is, and all say they love bringing home the smorgasbord of colours, smells and tastes to their kids. 

Once set up, the actual ordering and packing is not very time consuming – certainly much less painful than taking three small children to a supermarket! In fact, it’s a pleasure when you know so much good, clean food is going to young families. If you can get a group together, I encourage you to start your own! 


Slow Food envisions 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.

Our approach is based on a concept of food that is defined by three interconnected principles: good, clean and fair.

  • GOOD: quality, flavoursome and healthy food
  • CLEAN: production that does not harm the environment
  • FAIR: accessible prices for consumers and fair conditions and pay for producers