The presentation of Snail of Approval certification to new Slow Food Noosa members was certainly a night to celebrate.
It also presented the opportunity for guests at the dinner and trade show at View Restaurant Noosa with the chance to sample produce as well as meet the farmers and those who provide the food we eat from within the Gympie and Noosa regions.
Slow Food Noosa president Jason Lewis said the movement was always grateful to members of the community for their support and attendance at such events.
“It’s great to see such a mix of new faces and old producers coming along with a similar aim.’’
Slow Food is a world-wide movement with the aim of providing good, clean and fair food.
With members in more than 140 countries, the philosophy encourages a healthy and balanced diet comprising ingredients that are seasonal, local, organic and whole.
Snail of Approval certification is given to farmers or producers who have met a certain criteria in this regard.
Compere for the dinner, Matt Golinski, thanked Peppers Noosa head chef Andrew Wilcox and the team at View Restaurant for going to so much trouble for the evening.
The menu was thoughtfully designed with seasonal and locally sourced ingredients.
He went on to commend the Slow Food producers for setting up their trade stalls so people could taste and try, then meet and talk with the suppliers.
Snail of Approval awards were presented to the Noosa Forager, Danielle Young, and The Fermentier, Tania Wiesmayr-Freeman.
The Noosa Forager sources the best local produce for residents and visitors while caring for the environment.
“I want people who are here on holidays to try some of our produce and provide some of the stories of the people I source my food from,’’ Danielle said.
Tania Wiesmayr-Freeman is a dietician and nutritionist with more than 25 years experience in hospitals and tertiary education.
In 2017 she set about creating her own raw sauerkrauts and fermented non-alcoholic beverages to help alleviate the many negative health impacts of chronic disease.
Among those receiving renewals of their Snail of Approval accreditation was Bryant Ussher of Eastwell Farms at Kin Kin, producers of grass-fed beef and gourmet mushrooms.
“We appreciate Slow Food Noosa and what they’ve done for business. They have helped in every sector – connections such as being involved in these dinners and getting our produce to those who present it to the consumer.
“It’s also about the people we get to meet through going to these functions and getting our product known.’’
Noosa and District Landcare manager Phil Moran announced the successful recipients of grants for regenerative farming and native vegetation enhancement.
Supported by Slow Food Noosa, the program seeks to assist local producers in undertaking specific projects that support farm natural assets such as waterways and native vegetation, farm productivity and sustainability.
This year’s recipients were Kandanga Farm K2 Beef, Noosa Black Coffee, Hinterland Restaurant at Cooran and Bunya Grove Farm at Amamoor.
