With all the upheaval taking place in the US surrounding tariffs there has never been a better reminder of why we should celebrate and enjoy local produce.
Embark on a culinary journey of food and film with Slow Food Noosa as part of the GourMAY Mary Valley Food Festival.
It promises to be an unforgettable evening at Kandanga Hall with an inspiring film, and a menu based on local produce prepared by Slow Food Noosa Snail of Approval chef Josh Smallwood.
The heartwarming film Chef Antonio’s Recipes for Revolution is set in the picturesque Piedmont region of Northern Italy.
Follow Chef Antonio de Benedetto’s inspiring quest to transform the world, one delicious dish at a time.
To complement this delightful cinematic experience, chef Josh Smallwood and the Slow Food team have crafted a delectable Italian-themed menu, perfectly paired with the film’s flavours and spirit.
Adding to the magic of the night, filmmaker Dr. Trevor Graham will join “live” via Zoom for a special Q&A session.
Dive deeper into this feel-good story, filled with heart, soul, and a generous helping of laughter.
FILM WITH FOOD MENU
Entree:
House made focaccia, Woombye feta, caramelised onion.
Bagna cauda comprising Noosa Black Garlic, vegetable crudité – it is THE dip of Piedmontese cuisine. A simple dish that traditionally contains garlic, anchovy and olive oil, that is featured in Stanley Tucci’s series Searching For Italy.
Kenilworth yoghurt labneh, macadamia and lemon myrtle zaatar – An Australian ‘bush food’ that will amaze, best served with macadamia nut shortbread sliced into fingers that are dipped into the labneh – thickened yoghurt cheese that has been rolled into a ball, with a covering of macadamia and lemon myrtle spice mix on it.
Main:
Eastwell Farms’ grass-fed beef osso bucco, polenta, gremolata bean and Noosa Red tomato salad, pickled leaves. A originating from the Lombardy region of northern Italy using quality ingredients, the beef is slow cooked with carrots, onions and celery, white wine and stock.
Dessert:
Bonet with Amaretti biscuit and panaforte, is described as possibly the ultimate Italian custard dessert – a traditional dish from Piedmont in Northern Italy and essentially a chocolate flan or
crème caramel infused with coffee and rum with a loose crumb over the top of crushed amaretti cookies.
This is a unique opportunity to connect with food, film, and community. Secure your spot now for an evening of culinary delight and cinematic charm.
What: Slow Food Noosa Film With Food
Location: Kandanga Hall, Main St, Kandanga
Time: Thursday, 8 May, 6pm.
Tickets: events.humanitix.com/slowfoodnoosa
