The 8th International Congress of Slow Food will be held in Turin, Italy during the Terra Madre Salone del Gusto 2020 from 8-12 October.
The International Congress is a crucial gathering where the political, strategic and organisational direction of Slow Food is decided from local to international level.
The Congress will bring together around 500 delegates from around the world to discuss the future of food and the future of Slow Food.
Paolo Di Croce's URGENT call to SLOW DOWN
Together, everyone’s contribution makes it possible to imagine a different world. We are committed to transforming the food system to guarantee GOOD, CLEAN and FAIR food FOR ALL. In the future we envision, we are closely linked with the resilient ecosystems around us, everyone respects and promotes diversity of people, cultures, places, foods, and tastes.
The food system changes because we change. Each of us, in our daily activities, already experiences fragments of the world we want:
gardens are platforms for multigenerational learning
communities of producers transform endangered products into economic assets
farmers’ markets bring the urban and rural worlds into contact
awareness campaigns use food to promote important social and environmental issues
gatherings and events bring people of all ages and backgrounds together
kitchens become social spaces of education, reflection and action to rethink our relationship with food.
The Noosa Eat & Drink Festival is less than 3 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!
Burmese food is on the brink of bringing a new dimension to Australia’s obsession with Asian food. Burma in Ya Belly is leading the way toward the future of contemporary Asian food in Australia, producing Burmese condiments and ingredients made from 100% local ingredients.
Trish Davison, the creator of Burma in Ya Belly’s award-winning range will explain how she uses Mooloolaba green prawns, cure and dry them to create a prawn floss and use 100% Australian garlic and 100% Australian grown chilli in our products.
Trish received her first Slow Food Noosa Snail of Approval in 2019 for the nationally awarded condiments from her other business The Bear and the Ladle, and along with Burma in Ya Belly, she is the first Snail of Approval recipient to be awarded twice.
Cooloola Berries is a working farm, café & events venue located on Queensland’s Sunshine Coast in Wolvi and is open daily from 8am – 5pm all year round. Jason's passion for strawberry farming spans three generations.
The word has gotten around and each week, hundreds of people flock to the Cooloola Berries farm to drink strawberry cider, eat strawberry inspired desserts and ice-creams, and simply enjoy relaxing in a beautiful setting. Cooloola Berries is en route to Rainbow Beach and Tin Can Bay so it’s an ideal place to stop in for a bite if you are heading out for a day trip.
Despite the economic challenges of strawberry farming, Jason wasn't undaunted so the family began building on the earlier success of selling premium strawberry varieties at local farmers markets. In 2007, Jason and Kim purchased a 10 acre rose farm in Wolvi. His wife Kim, supported the development of the family business and they haven't looked back.
The farming spirit underpins their success, with all of the family directly involved in planting, harvesting and selling farm produce and Jason’s passion for growing the best produce is stronger than ever. One of their greatest achievements has been opening the gates of the family farm, welcoming visitors and offering a taste of the region as part of their ‘Snail of Approval Slow Food’ locally inspired menu.
The farm is an award winning agri-tourism farm gate to plate café & storeCooloola Berries grows 80,000 strawberries of more than 10 varieties. Jason and Kim work with local producers to coordinate the Cooloola Farm Trail (supported by Tourism Noosa & Tourism Gympie) and founded the implementation of the Snail of Approval by Slow Food Noosa working group to create a food circle – producers, restaurants/ shops & locals who value our food community
In 2018, Cooloola Berries was nominated for a National Delicious Produce Award by Christine Manfield and were awarded State Delicious Produce Winners in both 2016 and 2018.
Taste sunshine all year round at Cooloola Berries. Share the romance of picking sweet, ripe, delicious fruit. Come for the drive and stay for the day, don’t miss the famous Paella in the Paddock, every Sunday 1pm – 4pm.
SNAIL SPOTLIGHT BIG HEART BAMBOO
Big Heart Bamboo was founded in 2014 after extensive research into the health benefits of edible bamboo shoot and concomitant environmental benefits such as carbon sequestration, high oxygen output and soil erosion mitigation.
Rebecca Nary-Dart, the passionate owner of Big Heart Bamboo, and grower and producer of fresh and pickled gourmet bamboo shoots calls a 100 acres of bamboo plantations nestled in the foothills of the Mapleton National Park ranges home.
'Combining localised, healthy eating coupled with a contemporary, dynamic lifestyle is the key to living well in a sustainable environment,' Rebecca said.
The plantation is a part of a 100 acre bamboo plantation that is the home of Bamboo Australia, which was founded by Rebecca's father, Durnford Dart, in 1989 and is still one of, if not the largest established bamboo plantations in Australia and forms part of the Belli Bamboo Parkland which is a 10 minute drive from Eumundi.
'We are grateful to be making our produce and products available to the local and extended community and incorporating the ingredients of other local producers who share our passion for clean, sustainable growing practices.'
'We pride ourselves on delivering high quality edible bamboo shoot products and we do not use sprays or synthetic chemicals, we bolster the nutritional quality of our shoots by using organic soil inputs that are high in mineral content and healthy biota.'
This is done in a bid to maintain optimum soil health and quality which allows for a more nutrient dense, superior shoot and this is clearly evident in the delicate and unique flavours that make up the Big Heart Bamboo range.
Big Heart Bamboo is a proud State Winner of the 2019 delicious Produce Awards...Well done Rebecca!
WELCOME NEW SNAILS FROM THE FARMER FOOD CO.
On weekends, you'll find chef extraordinaire, Matt Thompson from From the Farmer Food Co. satisfying the region's breakfast cravings with his bacon and eggs rolls but they come with a twist - ALL of the ingredients, including sauces and breads are locally produced on the Sunshine Coast.
It was a logical step for Slow Food Noosa to award Matt a Snail of Approval given his famous burgers feature ingredients that are almost exclusively made from other Snail of Approval recipients including buns from Tanglewood Bakery, eggs from Phat Belli Farm and bacon from Voodoo Bacon.
You can find Matt at the Kawana Farmers Markets on Saturdays and The Noosa Farmers Markets on Sundays.
Matt's Ultimate Breakfast Burger
The secret to this iconic Breakfast Burger is using only the best local ingredients the Sunshine Coast has to offer. Simply fry:
2 rashers Voodoo Bacon
1 Phat Belli farm egg
Handful of sliced mushrooms from the Farmers Market
Add to a Tanglewood Bakery Milk Bun with local fresh spinach from the Farmers Market
Social Media Permission Please note: photographs taken at our events may appear on the Slow Food Noosa Facebook page. Please advise the photographer at the event if you do not wish to appear on our social media pages.