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