Traditional foods from the Cocos Keeling Islands

On May 9, 2012, in the nose, by pauline
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COCOS Keeling Islands, first discovered in 1609 were not inhabited until 1826 when Englishman Alexander Hare established a settlement on them. They are a typical coral atoll, the main two islands, Home Island and West Island are populated by around 600 people. The population consists of mainly Cocos Malay who were brought to the islands when the Clunies Ross established copra plantations. It is only since the Australian Government’s purchase of the remaining interests in the Islands in 1979 that the Cocos Malays have had extensive contact with the West Island. Home Island is mainly comprised of 470 Cocos Malay while West Island comprises of mainly 150 employees of various Australian Government Departments.
For over 160 years The Cocos Malays harvested a majority of their own foods, fish, sea salt, noni juice, coconut flower nectar and honey. Tony Lacy of Cocos Tropical Foods, a former wine maker has moved to the Islands with his family and is helping to re-establish some of their traditional food products. The aim is to encourage local producers to grow and process their artisan foods and to invigorate their local community which has an unemployment level of 65%.
For further information see Tony Lacy’s Yengari web site and the Cocos Tropical Foods

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Farmed salmon exposed

On February 9, 2012, in the nose, by pauline
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THE documentary film “Farmed Salmon Exposed” produced by Canadian film maker Damien Gilles has been seen worldwide. It is an in depth broadside blaming the industry for wrecking the environments and destroying livelihoods in Scotland, Canada and Chile. The film was made for the Pure Salmon Campaign which was a global project with allies in the United States, Canada, Europe, Australia and Chile, all working to improve the way salmon is produced.
Read review of the issues in the film. See full length film here

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Preserving memory

On January 10, 2012, in the nose, by pauline
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BARBARA Massaad founding member of Slow Food Beirut, author of several books has just produced her third book in her journey of preserving memory. “Mouneh” is the winner of the Gourmand Cookbook 2010. She is also an international delegate of the Terra Madre Community. In her words, ‘the very best memories connect us to time and place and are often stimulated by the tastes and smells of childhood, but the reality for many of us is that we no longer enjoy such a strong connection to our culinary roots’.
Read further.

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Regenerative Agriculture in Australia

On December 27, 2011, in the nose, by pauline
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ABC Bush Telegraph interview with founder Tony Coote of the biodynamic Mulloon Creek Natural Farm and founder of the Mulloon Institute is an amazing positive story of regenerative agriculture in Australia. The institute serves as a research centre for regenerative agriculture. Listen to interview.
The Mulloon Institute is a not for profit organisation that develops knowledge through its research and education programs, that is then used by the farm managers to improve the farming methods being applied, showing that they can be proven to work at a farm scale. Read more and listen to Tony Coote explain his story.

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Biodynamic farmlet

On October 11, 2011, in the nose, by pauline
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HOW about a tree change? there is a chance to purchase five acres of certified biodynamic land holding approximately 300 Hickson and Imperial Mandarin Trees and 20 Lime Trees in a peaceful and secure location, 35 minutes from Perth.
Biodynamic farming practices are of an organic nature, not relying on bringing artificial fertilisers on to the farm. For more information contact carmelb@mimsbrook.com

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Pastured eggs

On October 11, 2011, in the nose, by pauline
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PASTURED eggs are being produce on a farm in Wagin. A unique system that aims to work with nature rather than against it. Animals move all the time, looking for fresh feed. In nature multiple species graze together or in sequence. We try to mimic this system by using multiple species that are constantly moved. Pastured eggs are from hens that live their lives on grass. In winter it is green, in summer it is brown but the hens are always on it. The hens are given a new paddock every second day. They always have fresh grass and room to run. For more information read further

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Latest edition to Australian Ark

On August 5, 2011, in the nose, by pauline
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LATEST edition to the Slow Food International Ark of Taste is the Australian Wessex Saddleback. Many thanks go to Cherry Ripe and her team on the Australian Ark committee for her tireless work in getting this rare breed of pig accepted onto the Ark. In the 1950 the British decided to combine the Essex and Wessex breeds into one. In the 1930′s a farmer in Queensland had imported some of this breed and they were found to be the only pure breed left of the Wessex Saddleback. The Ark draws attention to the plight of rare and endangered breeds and their importance to genetic diversity and gastronomy. For further information read Richard Cornish’s article in The Age and Elaine Reeves in The Mercury

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Inaugural Winter long table lunch

On July 24, 2011, in the nose, by pauline
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SlOW Food Perth has arranged seasonal lunches and the first of these will be the winter season, on Sunday 7th August at Valdarnos Restaurant. Terra Madre chef/youth delegate Valerio Fantinelli proposed the theme. Local seasonal produce will be featured and wines will be included in the price. You will be able to meet the producers too. For further information and booking form, contact us on info@slowfoodperth.org.au

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Pasture fed beef

On June 18, 2011, in the nose, by pauline
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BLACKWOOD Valley Beef will be showcased at a dinner at Balingup on the 25th June which is the weekend before the Taste of the Blackwood event at Bridgetown. Local chef Beck Hackett will prepare a six course degustation menu utilising the cuts that are considered less noble.
Warren Pensini of Blackwood Valley Beef has been certified organic since 2008 and part of the organic certification requires the beef to be grass fed. When you travel to Balingup on the weekend of the 25th June, do not miss the opportunity to ask the questions about the differences between grass fed and grain fed beef. This is also a great opportunity to experience the tastes of a good, clean and fair producer. Contact A Taste of Balingup for further information.

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Terra Madre Western Australia

On June 17, 2011, in the nose, by pauline
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THE outcome of the meeting in Perth by the CEO of Slow Food International Paolo di Croce was a vote in favour for holding a Terra Madre Western Australia. Terra Madre has been held in Italy every two years and was started to give a voice and visibility to the small scale farmers and food artisans from around the world whose approach to food production protects the environment.
The five convivia in Western Australia, Slow Food Perth, Slow Food Southern Forests, Slow Food Denmark, Slow Food Margaret River and the newly formed Slow Food Swan Valley & Eastern Regions will work together to provide a platform for producers to network with each other and the wider community through forums, workshops and tasting events. We also hope to bring to public attention the value and voices of small scale good, clean and fair farmers and food artisans that currently struggle within our ‘big agriculture’ systems.

We now wish to invite all Slow Food members and friends in Western Australia, including those who have already put their names down, to indicate by the 1st July 2011 your interest in being actively involved in organizing Terra Madre WA.

In addition if you know of anyone who has these or other skills that would be useful in our Terra Madre Western Australia project could you also put forward their names.

We are particularly looking for skills in the following areas:
Fundraising
Budgeting
Media / Marketing
Event logistics
Event programing
Communications
Indigenous Affairs
Producer Coordination
Catering Coordination

We hope this can be achieved in 2012 as it is The International Year of the Farmer and also the Australian Farmer of the year. Further information about timing and other details of this project will be made available as it comes to hand.

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