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You spoke & we listened!

At the end of 2019, we undertook a survey to better understand the types of events you wanted to see this year and the results are in! Our seemingly popular Producer Breakfast Series was at the top of your list so in 2020 they're back! Each season we will celebrate a local producer at the iconic The View Restaurant at Pepper's Noosa.
Autumn Breakfast
Thursday 27 February

Winter Breakfast 
Thursday 4 June
Spring Breakfast
Thursday 3 September 

Summer Breakfast 
Thursday 3 December 
The 13th Terra Madre Salone del Gusto will be held in Turin, at Lingotto Fiere, from October 8–12. The Terra Madre is the largest international event dedicated to food, the environment, agriculture and food politics. Organised by Slow Food, the Piedmont Region and the City of Turin, this year visitors will discover a new exhibition layout providing more opportunities to get to know the people who work every day to shape the future of food in a more environmentally, socially and economically sustainable direction.

Slow Food is inviting all its youth, producers, cooks, experts, academics, delegates and members who have participated in previous Terra Madre's to contribute their ideas and proposals, projects and energy for the 2020 program. Slow Food Noosa fully supports the Terra Madre and we look forward to bringing you updates as the year progresses.
The Sunshine Coast is fast becoming one of Australia's favourite taste destinations due to it's geographical location and access to so many wonderful local producers. The Wharf at Mooloolaba recently opened Flavours of the Sunshine Coast to ensure visitors and locals can access their favourite locals all year round! We are proud to announce several of our Snails feature at the new establishment which is home to local produce, artwork and gifts from all over the region.
The Noosa Visitor Information has also launched its new look Inspiration Centre which now stocks a range of local brands for locals and tourists to buy. The centre is a great place for our Slow Food Noosa Snail Recipients to showcase their hard work to interstate and international visitors like Noosa Black Coffee! If you are a local Snail and would like more information about how you might get your products featured, head to their website.
Now in its 24th year, run over three spectacular days of food, flowers and entertainment celebrating the best of the Sunshine Coast region, the festival promises to delight the senses!

The Ginger Factory will burst with colour and flavours, showcasing an exquisite range of ornamental gingers and heliconias, which thrive in the Sunshine Coast’s sub-tropical conditions. Popular presenters Soil to Supper’s Cath Manuel and Horticulturalist, Paul Plant will again share their words of wisdom during the informative garden talks over the three days.

The Festival line up also features many of our Snails and our favourite chef, Matt Golinski and new additions, Lisa Maher from Makepeace Island, Chris Bread from Hungry Feel and Jodie Williams from Black Ant Gourmet. They will be highlighting all that is fresh on the Sunshine Coast and how you can pair ingredients with ginger.
14 MAY 
The Noosa Eat & Drink Festival is less than 5 months away and Slow Food Noosa are once again offering a memorable  foodie trail  that will not disappoint!

Departing from Noosa Heads, the tour will commence with a behind the scenes tour of Belmondos Organic Market, followed by a stop at the the Noosa Community Gardens where you will meet some local school children discussing their School Kitchen Gardens.

The next stop is a 
Forage Farms tour before heading to the Hinterland Restaurant at Cooran for a delicious 3-course lunch featuring locally sourced ingredients paired with local wines, followed by a short stroll to nearby Bonsai Brewery for a beer tasting. The final stop for the day will be at Amrita Park Meadery for an exquisite mead tasting.

Folks, this food trail sold out last year so get in early to avoid disappointment!
In his never-ending quest to unearth the region’s best producers, Matt Golinski has discovered a third-generation farming family who are champions of the global Slow Food philosophy.

Spend some time walking through the paddocks at Forage Farm, listening to Stuart Andrews talking about his animals and his land, and you know you’re not talking to any ordinary farmer. The Andrews family’s entire philosophy of farming is based on the idea that they aren’t growing chickens, sheep or pigs – they are growing soil.

The story behind Forage Farms begins in the beautiful Bylong Valley, where three generations of the Andrews family have lived on ‘Tarwyn Park’, the celebrated home of Natural Sequence Farming. For more than 40 years the property was dedicated to understanding, practicing and teaching the methods of land rehabilitation.

Stuart’s father, Peter, pioneered the internationally-recognised Natural Sequence Farming technique of regenerative agriculture and land care that relies on three basic steps:

Rehabilitation – using the livestock to disturb & aerate the soil surface, add nutrients & increase carbon storage
Regeneration – rotating the animals through the pastures to increase diversity of plant life & promote increased growth
Rehydration – constructing contours on the land to catch and retain water

As a way of consolidating their knowledge, Stuart, his wife Megan, and their two sons Hamish and Lachlan are transforming their property ‘Riverside’ in Kybong, just south of Gympie, from tired dairy country into a flourishing, productive, and most importantly, sustainable piece of land.

Pastured free-range chickens live out in the open, protected by loyal Maremma dogs, and the only time they’re inside is when they pop into their chicken tractors to lay an egg. The rest of the time they are free to have dust baths and forage on bugs and weeds.

It can be hard to know if what you’re buying on the supermarket shelves is truly free-range. The guidelines state that to be certified there must be no more than 10,000 chickens per hectare. Forage Farms stock 400 per hectare, so you can be sure that their chooks have plenty of space!

‘Pastured Free Range’ means the whole flock is moved regularly rather than being housed in a large shed on a big block of land. chickens won’t stray too far from home, so once an area is eaten out around a structure, they aren’t getting the benefits of having hectares of foliage around them,' Stuart explains.

With more than 6,000 laying hens on the property, the Andrews family has their work cut out for them – collecting, cleaning, stamping, grading and packing around 375 dozen eggs each day and then personally delivering them all over the Sunshine Coast, Brisbane, the Gold Coast and even into New South Wales.

Their eggs are stocked in most IGA supermarkets and their pork and lamb are available either direct from the farm or in selected butchers. For a full list of stockists head to their website
Southern Cross Smallgoods produces 100% Australian farm raised goat meat in a variety of products at their farm 35 mins northwest of Gympie Sunshine Coast Hinterland. Dean and Deborah Quick run the family owned business and were awarded the Snail of Approval for in 2018.

Goat meat is called Chevon when the meat comes from adults,  and it is a lean, healthy alternative to red meat. All Southern Cross Smallgoods meat is chevon and is low in fat and cholesterol.

The goats are paddock raised and cared for to ensure happy, healthy animals. All Southern Cross Smallgoods products are cooked, cryovaced, and packaged at the farm. 
Dean is currently looking for more stockists, so if you would like to support a local farmer and join the global Slow Meat Philosophy – ‘Eat less, of better quality’ give Dean a call  on 0417 898 345 and he would be more than happy to help you out or head to the markets listed below.

Crystal Waters Market
1st Saturday

Blackall Range Growers Market (Witta Market)
3rd Saturday

Noosa Farmers Market
1st & 3rd Sunday
Sandy Creek Macadamias is a family business owned and operated since 2003 by Scott and Maureen MacNicol.

Sandy Creek macadamias nuts are grown using a chemical and pesticide spray free regime and the trees are fertilised with organic liquid seaweed. The macadamias are sent as nut-in-shell to a macadamia nut processor on the Sunshine Coast, for processing and value adding. They also produce pasture free range eggs using a mobile chicken trailer.

‘Our practices revolve around natural sustainable farming, and land regeneration and rehabilitation. We believe farming using natural practices promotes stronger healthier macadamia trees, and animals, and they are naturally more resilient and do not require the use of chemicals and pesticides,' says Maureen MacNicol.

To promote land regeneration and rehabilitation, Maureen and Scott have planted a 10,000 hard wood pole forest to prevent erosion and hold more groundwater. Welcome Scott & Maureen!

If you are a Slow Food Noosa member and would like to attend the SOA Presentation, please email

President's Dinner - Take 2

More information coming watch this space!
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Slow Food Noosa Inc · P. O Box 575 · Noosaville LPO · Noosaville, Qld 4566 · Australia

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