Slow Food Noosa’s presentation dinner for Snails of Approval created a lot of energy as producers swapped ideas and made new connections. ERLE LEVEY was there to capture the enthusiasm and engagement of enjoying locally-produced food
You can tell how good an event is by the level of conversation … and the Park and Cove Restaurant at Peppers Noosa Resort was really buzzing.
The occasion was Slow Food Noosa’s presentation dinner for Snail of Approval recipients – those producers, artists and restaurateurs who have been judged to provide good, clean and fair food for all.
The food must have quality, it must be seasonal, tasty and healthy; The production and consumption should not harm the environment, animal welfare or health; There must be fair pricing for both consumers and producers, and fair conditions for those involved in the process.
Founded in Italy in 1986, the movement is now active in more than 160 countries. Slow Food Noosa is one of the leading groups in Australia and the first to introduce the Snail of Approval program, following visits to Italy by delegates.
The 2024 dinner saw a full house for the certificate presentations and dinner created from local produce.
A highlight of the night was the trade display prior, with eight Snail of Approval exhibitors putting their produce on show.
This saw a great deal of engagement and great connections being made between the Slow Food members and guests.
Slow Food Noosa vice president Rod Lees welcomed members and guests by outlining the Snail of Approval program that started in 2017 as the first in Australia.
This was the result of a meeting of delegates at Slow Food International’s world conference in Turin in 2016.
“It was a matter of thinking how local producers could be recognised for their efforts.
“This is the end result of that and it’s now gone into different parts of the world, as well as throughout Australia.’’
A feature of the evening was the announcement that Matt Golinski would be Slow Food Noosa’s patron … an acknowledgement of on-going support and friendships of the farmers and producers in the region.
TRADE DISPLAY MAKES IMPRESSION
First consideration of a trade display is usually an opportunity for a producer or artisan to show their product to a new market and distributors, to hopefully generate some new sales.
However, when you integrate an opportunity like that with an alternative food network such as Slow Food, you’re bringing together like-minded entrepreneurs who bring their passion and total dedication to everything.
Slow Food is based on values of local, good and fair food production.
The exhibitors not only present their produce but communicate about what’s behind their product.
By putting them in the same room together, it facilitates the most inspiring connections and sense of community.
It’s where collaborations can become fruitful, where shared issues and problems in the industry can be acknowledged and acted on, or problems solved together.
Another aspect is the learning that happens for newcomers to the food industry, who are looking at the standard ahead of them.
They are observing and benchmarking against some of the best in their industry.
Those who have embraced Slow Food principles look to ensure they have impeccable packaging and messaging about their product, and their attendance at networking events such as the Slow Food presentation evening highlights what can be done for each other in a network.
It’s a matter of enhancing the success and authenticity of what everybody is trying to do with food.
Exhibitors on the night included The Noosa Forager, Noosa Black Garlic, Woombye Cheese Company, Ceres Valley Farm and Sunshine Organics, The Fermentier, Vibrant Nourishments – Spread Sunshine, Hello Honey and representatives from Kin Kin State School Kitchen Garden.
SLOW FOOD PATRON
Slow Food Noosa is delighted to announce Matt Golinski as patron of the convivium.
Matt is regarded as a pioneer in the Farm-To-Table movement here in Australia and especially in the Noosa, Gympie and Sunshine Coast region.
As outgoing Slow Food Noosa president Jason Lewis said: “His connection with our producers goes much further than just the produce they grow.
“Matt has a great understanding and respect for the hard work and commitment of our farmers.
“This, I believe, drives the passion for local products in Matt.
“He has inspired other chefs and restaurants to pursue putting local food on the table and teaching people the value of locally produced food.
“Without Matt Golinski, our local food scene would be much different and I’m sure we would have fewer farmers.’’
For Matt, his journey to Turin to attend Slow Food International’s Terra Madre Salone del Gusto in 2014 was a consolidation of everything he knew about Slow Food at the time.
“It was amazing to get an international perspective of what Slow Food is all about,’’ he said, “… an amazing experience.’’
Matt has been involved in Slow Food Noosa pretty much since its inception more than 20 years ago.
He watched it change and grow, and develop into what it is now – a strong advocate for the producers in this region.
“It gives them a voice,’’ he said. “It’s nice to see the direction it’s taking.’’
Matt is also a strong advocate for the Snail Kids program, coordinated by Slow Food’s Di Seels, for primary school-aged children, whether it be Sunshine Beach State School, Chevallum or Kin Kin … just to name a few.
“That is the future of Slow Food … it’s a good place to start. Education with children. They go home and teach their parents about good food, growing food, respecting food.’’
