It was a chance for foodies to get together and celebrate the goodness grown in Noosa and surrounding regions.
The Slow Food Noosa Snail of Approval Awards Night held at View by Matt Golinski in Noosa Heads was a great success.
Producers, suppliers, restaurant and bar operators, food lovers and supporters enjoyed the chance to rub shoulders after so many interruptions over the past two years due to the Covid-19 pandemic.
A local producers’ expo started the evening, held in Matt Golinski’s View restaurant at Peppers Noosa Resort.
Honey, beef, lime, mushroom and macadamia producers were among those passing on information, together with Noosa Landcare members who have been working harder than ever through floods and Covid.
The Snail of Approval Awards included accreditation to producers who had been approved for their clean, green and fair approach to their operations, whether it be growing or serving foods.
Slow Food started in Italy in 1986, with a demonstration to say no’ to having a McDonald’s outlet in Rome next to the famed Spanish Steps.
It was a defining line against the fast food industry.
Ratified three years later in Paris, the movement is now celebrated in 150 countries.
Australia is very supportive of small-scale primary producers to have a future, rather than just large-scale farming.
To be entitled to a Snail of Approval, restaurants, cafes, food stores and farmers are audited to test they are doing all the right things – to be good, clean and fair.
Good for the environment, fair for the farmers, fair for the workers, and with an emphasis on local.
Slow Food Noosa president Jason Lewis said last week’s event highlighted the success of Slow Food.
“We have gone full circle on nights like this. It has combined the producers that grow things, with the local chefs who welcome and value local produce to serve.
“It was fantastic to see so many producers there to enjoy the event.
“The real essence of it is, having grown up as a primary producer, to see so many outlets now proudly saying on their menus where the food comes from.’’
This was highlighted when View consultant executive chef Matt Golinski presented a full menu of dishes prepared basically from locally-produced food.
A highlight of the evening was the presentation of $25,000 in grants by Noosa District Landcare for projects to revegetate property and revitalise it for production.
Landcare’s Ilana Kelly said the grants were for Snail of Approval members nominated for improving native vegetation, nutrient management, erosion control and remediation, soil health, water management, pasture and grazing management.
“The land and how we manage it, is how we build a strong community, and a healthy lifestyle,’’ Ilana said.
“We build strong communities by investing in local food and how we grow that food.’’
Grants went to Eastwell Farm at Kin Kin, K2 Beef at Kandanga, Bunya Grove at Amamoor, and Petersen’s Farm at Woolooga, for projects involving vegetation, plantings, soil health and farm management.
For chef Matt Golinski, it was a real pleasure to include as many local producers as possible onto the menu.
“Even [after] more than 30 years in the industry, I still get excited when produce comes in like this,’’ he said.
Discussions are now underway about staging another Slow Food Noosa restaurant event over the next few months.
Then on June 18-19, CC’S Kitchen at Woolooga will hold their annual Big Rosella Field Day.
Slow Food Noosa will be supporting this event that is to be highlighted by the opening CC’s newly built facility and commercial kitchen.
