As COVID restrictions start to ease and restaurants and cafes begin re-opening, the mercury has also dropped and being stuck at home with Netflix, a cuppa and a blankie isn't looking so bad at all!
Embracing the 'new normal' is still something we are all getting used to, so over the next couple of months we will continue to keep you updated on our Snails movements/markets/opening times until things return to a relatively normal pace.
We are here to support our members and remember if you have ideas/feedback you would like to share please get in touch.
As a result of the impact of COVID-19, Slow Food Noosa have made the compassionate decision to waive the joining and membership renewal fees until the end of 2020 to assist our local small businesses during these challenging times.
ENJOY GETTING YOUR HANDS DIRTY? SCHOOL GARDEN PROGRAM
Our littlest Snails need YOU! We are looking for volunteers to join our School Garden Program - from Garden to Plate! So if you enjoy getting your hands dirty, or just want to get outside and enjoy the most of these glorious Winter days, email Program Co-ordinator Di Seels or give her a buzz on 0468 932 778.
SNAIL SPOTLIGHT JUST AUS GARLIC
Full flavoursome garlic doesn't get any better than Just Aus Garlic and for Owen and Bettina Stewart aka the absolute garlic guru's, their journey into garlic farming started with just two garlic bulbs.
Their love of growing and cooking their own food, combined with an interest in health, well-being and delicious food is what led the couple into growing their very own Australian Garlic at their Brooklands’ property in Queensland's South Burnett region.
"In 2003, we bought two garlic bulbs from an Italian man and planted them out. Initially we only supplied family and friends, then more and more people found out about the flavour of our chemical-free Australian Garlic, and demand for our product grew," The Stewarts said.
With Bettina's Diploma of Organic Farming and Permaculture Design background, the couple used the positive feedback as inspiration and saw them double their production each year – using seed saved from those original two bulbs.
"We are passionate about growing the best quality garlic and we do this by supporting the soil and following organic farming principles and our efforts have been recognised by the Australian Fine Food Awards with a Silver medal in 2017, a Bronze in 2016 and a Silver in 2015.
While Just Aus Garlic has certainly grown with the support of their regular customers and loyal farmers market following, they have also supplied the likes of Jamie Oliver's Ministry of Food Australia.
"When the Ministry of Food mobile kitchen was conducting cooking courses in our region we presented them with garlic to help showcase the local produce in our amazing region. Jamie’s Ministry of Food were delighted and used over 15 kilos of our fresh Australian Garlic!"
Owen and Bettina also donate garlic to The South Burnett Pantry, a Kingaroy based charity, which provides food and essential items for a small fee to vulnerable families struggling with cost of living expenses. The addition of garlic to their food store means that the flavour, nutrition and health benefits of seasonal garlic is available to everyone in our community.
"We are delighted to be able to offer our fresh Australian Garlic to you, in season, at one of the many markets we attend."
Roasted Garlic is delicious BUT the trick is not to burn it, as burnt garlic or onions can be bitter when burnt, caramelised is perfecto!
4 bulbs garlic
1/4 cup olive oil
6 tablespoons unsalted butter
2 leeks, chopped
1 onion, chopped
6 tablespoons all-purpose flour
4 cups chicken broth
1/3 cup dry sherry
1 cup heavy whipping cream
1 tablespoon lemon juice, or to taste
salt to taste
1/4 teaspoon freshly ground white pepper
2 tablespoons chopped fresh chives
1. Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
2. Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
3. Puree soup in batches in a blender or food processor.
4. Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. 5. Season with salt and white pepper. Ladle into bowls. Garnish with chives.
NOOSA COUNCIL UPDATE
ROADSIDE STALL APPLICATIONS
If you are wondering when it might be ok for roadside stalls to being selling again contact Council for more information.
Customer Service Centre (including After Hours emergencies)
07 5329 6500
07 5329 6245
Pre-Application Advice Service options
Phone Council for initial or simple enquiries
Visit the Development Services counter if you prefer face-to-face contact
Phone and counter services are available on business days between 8.30 am-4.30 pm. No prior bookings are required. Contact Council or visit the Development Services counter at Tewantin (9 Pelican Street)
BUSINESS RESILIENCE SURVEY
Noosa Shire Council are looking to track and monitor the depth of the impact of COVID-19 on the local economy and get a deeper understanding of what businesses are experiencing on the ground. As a part of this exercise they would like to survey the business community, and if they are going to get a good sample size and robust data to inform interventions, they really need your assistance. Survey is open until 14 June.
ISO WHITE PARTY
A huge thanks to everyone who participated in our first virtual dining experience - virtual dining never looked so classy & we hope to do it again in the future! Thank you to all our dedicated Snails who also threw their hats in the ring as takeaway options for the inaugural dining experience.
FIRST STRAWBERRY BOX OF THE SEASON
As part of the White ISO Party, the first box of Cooloola Berries strawberry punnets of the season was also auctioned off to the successful bidders Kate & Tony Cox. The new season punnets went for $100 and Jason and Kym Lewis donated the money to Slow Food Noosa.
Talk about ingenuity! The team at Boneafide Broth Co are leading the way in terms of cutting edge freeze dried Keto snacks and if you haven't tried their delicious range of bone broths or tasty yogurt snacks, well now they have turned their hand to freeze drying cheese, yes cheese!
Boneafide have teamed up with CC's Kitchen aka the Rosella Queen to freeze dry CC's famous rosellas into a powder! Going one step further they sprinkled it over Little White Goat Cheese new freeze-dried Goats Feta and the rest is history.
Rosellas are extremely high in Vitamin C making this topper another superfood mix to add to their new salad topper range.
DELICIOUS PRODUCE AWARDS STATE WINNERS ARE GRINNERS
Big Heart Bamboo won the Earth category for their Gourmet Asper Bamboo Shoot, while Forage Farms won the Paddock category for their Pastured Pork and Fraser Isle Spanner Crabs also took home a Sea category.
We are so proud of all our Snails who entered, your accolades are a huge testament to your hard work, dedication and passion for living the Slow Food Philosophy!
KOKOPOD GRANT SUCESS
Congratulations to our super clever Snail Brigid and the team from KOKOPOD Chocolate who were successful in securing a Manufacturing Modernisation Fund grant from the Federal Government.
The sizeable grant will enable Brigid to scale some of the products within her two brands (Nomu Noms is a plant based brand also owned by Brigid and her husband) and undertake more contract manufacturing.
“Chocolate is the medium of choice which allows us to create these unique flavours that showcases local producers from the region and beyond,” Mrs Woolnough said.
“We have some products in the pipeline that we have always dreamt of producing on a larger scale so this will enable us to create larger and more specified machinery which will make the products more economical to produce and hopefully we will get a bigger share of the market."
Slow Food Noosa is collaborating with FAN to offer you a unique opportunity to participate in SPRUNGG – Sustainable Change Accelerator Program from Sustainable Innovation Co powered by FAN.
SPRUNGG is designed to help food and ag companies implement radical change, better innovation and more sustainable business practices. The program has been developed by Jacqueline Wilson-Smith of Sustainable Innovation Co (and FAN’s former Chair) and is being powered by FAN. The program is aligned to the UN Sustainable Development Goals and will also feature 2 international presenters.
Sustainable Innovation Co and FAN are happy for the FAN Member price to be extended to Slow Food Noosa. Information about the program Eventbrite booking
NOTE: when booking choose 'FAN member' to receive the discounted member price.