Scenes Hobart's celebrations on Terra Madre Day at The Stackings at Peppermint Bay
Saturday, November 12, 2011
Sunday, December 4, 2011
The Stackings at Peppermint Bay, Woodbridge
8.45am until 11am
Innovative and exciting chef David Moyle will use local produce to create a delicious brunch accompanied by a glass of wine to celebrate Slow Food’s Third Terra Madre Day.
Make up a table, invite your friends and have a wonderful morning at The Stackings which is set in gorgeous Peppermint Bay. Enjoy the magnificent views while you dine. The restaurant has its own vegetable garden to provide the freshest produce and Paulette Whitney will explain “The how and why of Peppermint Bay's Provedore Garden”.
We will also have our famous Silent Auction – last in gets the goods! There will be lots of exciting goodies to bid for: turkey, ham, cookbooks, restaurant vouchers, sourdough baking class with lunch, wine, condiments, sweets, Christmas cake, willow basket and more. A good opportunity to do your Christmas shopping while contributing money to two worthwhile, local causes.
Bring your cash or cheque book! (Direct debit is also OK but we do not have credit card facilities) All money raised from the Silent Auction will go to the School Kitchen Garden Programs and Second Bite.
To book phone Pam Wilkinson 62280112
Or email firstname.lastname@example.org Car pooling is encouraged
Posted by Michelle at 6:10 PM
Sunday, October 30, 2011
Thursday, October 27, 2011
Photos from the dinner cooked by Ross O' Meara at the Lunawanna Hall, part one of the Bruny Island Slowjourn.
Everything on the menu was sourced on this tiny island off the coast of Tasmania. Olives, oysters, pork rillettes, wallaby terrine, possum and rabbit sausages, corned wallaby legs, spit roasted lamb, some greens and buttery pink eyes finishing with a simple Scottish dessert called cranachan. All washed down with Bruny Island wines.
Posted by Michelle at 2:24 AM
Tuesday, August 16, 2011
Kitchen Garden Day is an annual, decentralized celebration of food produced on a human-scale. Held each year on the 4th Sunday of August, it is an opportunity for people around the world to gather in their gardens with friends, family, and members of their local community to celebrate the multiple pleasures and benefits of home-grown, hand-made foods.
Read more and find out how you can get involved here.
Posted by Michelle at 2:31 AM
Thursday, July 14, 2011
After five years the Australian Ark Commission of Australia (chaired by Cherry Ripe) has won approval for Wessex Saddleback pigs to be added to the Ark of Taste.
These are the pigs Slow Food Hobart members Lee Christmas, Matthew Evans and Rodney Dunn raise and have done so much to promote, the “name” breed for Matthew and Ross O’Meara’s Rare Food, and the breed celebrated in our AGM dinner, when Lee Christmas cooked and supplied the meat back in 2007.
More details here
Posted by Michelle at 5:13 PM
Wednesday, July 6, 2011
Thursday, June 9, 2011
For Slow Food Hobart’s annual general meeting Judith Sweet will cook a rustic Italian meal matched with wines from Stefano Lubiana.
Gourmet Farmer Matthew Evans and Rodney Dunn from The Agrarian Kitchen will speak about being Tasmanian delegates to Terra Madre last year.
It’s at Hodgkin Hall at Friends’ School, Hobart on Sunday July 3, starting with the AGM at 4pm.
The event costs $80 for members $95 for non-members. Book on email@example.com or 6231 4115.
Posted by Michelle at 10:23 PM
Tuesday, May 3, 2011
Sunday, 15 May 10-4pm
With Michel and Jude Fanton - Founders, Seed Savers Network
The Seed Savers' Network is a community based organisation that was founded in 1986 to preserve the genetic diversity of tomorrow's food through community education and a grass roots network of farmers and gardeners. There are around one hundred subsidiary groups, Local Seed Networks across Australia. It also has an overseas training programme with networks established in places like Solomons, Cuba, Afghanistan, India, Tonga and Cambodia.
Founders, Michel and Jude Fanton, will be in Tasmania this month and have offered to run a hands-on workshop on everything you want to know about saving your own seeds. The workshop will run from 10am to 4 pm and include a shared lunch (please bring a plate of food to contribute). The cost for this 5 hour workshop is $40. There is a minimum of 10 people required for the workshop to go ahead, so please RSVP to firstname.lastname@example.org as soon as possible. The content of the workshop includes:
Background to Biodiversity
• The importance of the choice of planting material
• The origins of plants
• From where do supermarket food varieties come?
• Chemical dependency, hybrids and genetically manipulated organisms
What Seeds to Save
• Heirlooms and historical varieties
• Local varieties – adaptation
• Arrivals with immigrants
• Connect with what you eat
Purity and Production
• Pollination – self and cross-pollination
• Annuals, Biennials and Perennials
• Keeping a variety pure – isolation in time, by distance, and by artificial means
• Plants that are vegetatively reproduced
Selection and Collection
• Criteria for selection
• When to select
• How many to select
After the Seed Harvest
• Cleaning & Drying
• Seed-borne diseases
• Germination testing
Planting and Planning
• The self-seeding garden
• Leaving plants to go to seed
• Community seed banking
About Michael and Jude
In 1986 Michel and Jude Fanton founded The Seed Savers' Network, a charitable institution that has conserved over 8500 varieties of food plants and devolved into a hundred Local Seed Networks around Australia.
They coordinate The Seed Savers' Network from one acre of bio-diverse food gardens in Byron Bay. Together they wrote “The Seed Savers' Handbook” with a distribution of over 30 000 in sixteen years, and a similar number distributed in other languages. They have produced two other books, “Seed to Seed: Food Gardens in Schools” and “Local Seed Network Manual” and maintain an extensive website.
Michel and Jude have travelled extensively in Third World countries to train and consult on the establishment and extension of community-based conservation systems for food plants, always with a biodiversity slant.
In recent years they turned their hand to film and travelled to fifteen countries to document the guardians of diversity. They produced the one hour documentary “Our Seeds” and directed “Our Roots” in Vanuatu. They both have a target audience of Melanesian people, but appeal to all interested in the important issues around the genetic basis of our food.
Michel and Jude are passionate about caring for our soil, conserving biodiversity of useful plants and eating well. Their garden has over 800 perennial plants and an extensive vegetable/ herb/ flower patch.
“Our Seeds” Film Screening and Discussion
with Seed Savers Network Founders, Michel and June Fanton
Sunday, 15 May 6-8pm @ Sustainable Living Tasmania
Seed Savers has produced a one hour documentary “Our Seeds” that celebrates traditional food plants and the people that grow them. The film introduces those who stand at the source of humanity’s diverse food heritage.
Shot in eleven Asian, European and Pacific countries, the film features Pacific islanders who face great challenges to their way of life, their culture and their traditional cultivation methodologies.
This is a David and Goliath story where resilience and persuasive logic triumph over seemingly invincible forces that control much of our food. The film gives a light treatment to an otherwise heavy subject, with music recorded on location.
For more information or to RSVP, please contact email@example.com
Venue: Sustainable Living Tasmania, 1st Floor, 71 Murray Street, Hobart
Posted by Michelle at 4:29 PM
Wednesday, April 13, 2011
|Making soup – Lansdowne Crescent Primary|
|Clarendon Vale: – potato harvest|
|Helen volunteers regularly at Hutchins to help with the garden program|
|Bagdad Primary – making new garden beds|
In 2010 Slow Food Hobart continued to support schools in the Hobart area to maintain their School Kitchen Gardens.
Applications were forwarded to a number of schools based on the criteria that they were ::
:: participating in the Australian Sustainable Schools Initiative (AuSSI-Tas)
:: developing a kitchen garden
:: pursuing a seed to plate education program
Three schools were selected and each was granted $1000. Richard Medhurst from Medhurst Equipment gave a very generous discount to the schools purchasing kitchen equipment. The schools used the grant money in the following ways::
· Clarendon Vale Primary School constructed a chook shelter and purchased chooks that were reared by the children.
· Bagdad Primary School purchased kitchen equipment to enable the students to cook and eat the produce from the vegetable garden. They also constructed vegetable and compost beds.
· Lansdowne Crescent Primary School purchased two class sets of crockery and cutlery to enable the students to prepare and share the food they harvest from the garden. Also purchased was a wonderful oven/stove top that has been put through its paces and given an excellent rating by our resident chefs.
School Kitchen Garden Grants for 2011
SFH has $3000 to support school kitchen gardens through the school grant program. Applications have been called and six schools have been invited to apply. Their applications will be evaluated and grants awarded by the end of May.
Slow Food Hobart Volunteers
A number of Slow Food Hobart members regularly volunteer their time to work in school kitchen gardens in and around Hobart.
Posted by Michelle at 6:13 PM