GourMay’s Festival Day in Imbil attracted a good turn-out of people seeking a deeper interest in good, healthy food.
It was also a way of finding out more about what they should be looking for.
Included were a series of talks by farmers and those advocating for cleaner, healthier food and a more natural approach to soil conditioning.
There were cooking demonstrations, cooking competitions and food-based activities as well as food outlets by local vendors.
The Festival Day, held in the town’s Railway Park and Town Square, was held on the second-last weekend of the month-long celebration of food in the Mary Valley.
Included was a strong presence by Slow Food Noosa accredited producers who have shown their commitment to good, clean and fair food for all.
GourMay’s Malcolm Oakley said the day, later in the month than in the first year of the festival, was a great success.
The relationship with Slow Food was quite important because of the cross-over in what it offered with GourMay, he said.
The similarity in what both organisations stand for in promoting local food is important and through that we can only get better.
“Collaboration always works … the more we collaborate, the better we can give visitors a great experience.
“GourMay is quite different from most other festivals as it is full of genuine producers.
“You are meeting the people who grow the food.
“These are the experiences people really enjoy.’’
The cooking demonstrations and competitions – including the Great GourMay Mary Valley Cooking Challenge between local identities – were attended.
There was a noticeable increase this year in visitors from Noosa, the Sunshine Coast and Brisbane.
“The festival has definitely grown in its second year,’’ Malcolm said, “with more interest, more energy.
“People were coming up and saying they will be doing it again.’’
The celebration of Mary Valley growers, producers and creators saw cooking demonstrations on Bush Tucker with Peter Wolfe of Cedar Creek Farm, and preparing Sourdough with Jodie Boulenaz of Andres Bakehaus.
Conversations were held by Elaine Bradley of Mary Valley Country Harvest: “It takes a community to feed a community;“
Polyculture’s Scott Robinson and “It Starts with Soil;’’
Stewart Andrew of Forage Farm speaking about “Regenerative Farming Practices;’’
Russell Bennett of the Macadamia Conservation Trust talking wild macadamias and other bush foods;
Dave Moffat of Mary Valley Yuzu with his presentation about the interesting citrus fruit: “Yuzu! You What?’’
It was good to see so many people interested in the food stalls and the speakers.
They had such interesting stories to tell about their journeys.
The importance of good, healthy soil and the role of worms in achieving that.
The way of improving farming by remembering natural sequencing – the slowing of water flowing from the land so it can better soak into the soil instead of creating run-off and erosion.
There were stories of avocados, of yuzu, and of macadamias, of rosella fruit, passionfruit and dragon fruit – all being grown in the Mary Valley and surrounds.
What was different about the event was the way in which it was separate from any other market day in that the people who attended were prepared, interested and ready to talk about the source of their food.
They were also interested in the role of these producers and artisans in providing nourishing food to their local community.
There were lots of inquisitive attendees who approached the Slow Food stall to inquire about what the red snail meant for producers and who were very interested to know where they could support and source local produce, whether it be from farm gate, retail outlets or restaurants.
The Snail of Approval is awarded to those who have shown a commitment to following the Slow Food philosophy in producing and presenting food.
Overall, there was a really good intention of the visitors to become more informed about local production of food.
This was a day about food. It wasn’t just a festival in the park.
There was a moment when a young European man approached the Slow Food Noosa stall to take some photos.
When asked if he was interested and aware of what Slow Food was, he proudly declared: “Yes, I am from Slow Food.’’
He was Daniele Bragagnolo, co-founder of Slow Food Bangkok in Thailand, and was fascinated to hear about the Snail of Approval program.
Daniele wanted to know how Slow Food Noosa had established that program and its credibility through Italy.
He will be in contact with Slow Food Noosa delegates when they attend the bi-annual international conference Terra Madre Salone Del Gusto in Turin, Italy in September.
There was also interest in the Slow Food Noosa Snail Kids education program that is expanding throughout Noosa and the hinterland.
The GourMay Mary Valley Food Festival has certainly shown its importance in raising awareness about the value of local food producers, artisans, and restaurateurs in the region. And next year’s Festival Day already promises to be even bigger and better than 2024.
