Slow Food puts like minded organizations and individuals together and creates exceptional events.
We also actively promote events that share the Slow Food philosophy, good +clean + fair.
At the root of all our events is “taste” and your can be guaranteed that Slow food events will challenge your thinking about food, where it comes from and how it should taste.
We take exceptional pride in the creation and production of our events. Many of our members are food stylists, events producers, caterers, photographers, marketers, teachers, chefs, parents, artists all who volunteer their time to Slow to ensure that in the future we continue to be able to enjoy the original choice , quality and traditions of food. Events can be a simple as a tour of a “migrant market garden” or a day making a cultural recipes from scratch!
We are working with this years Sydney Design theme and question: “Can clever design save the world?”.
We have devised an event where you will experience and enjoy the many aspects of food and get you thinking on sustainability, ark of taste products, indigenous foods and then taste and experience these items whilst listening to various talks and being part of the interactive tablecloth. From the tablecloth where we start our daily food journey, through to the garden where it is grown to all in-between will be part of our food journey.
The event includes:
This event will be fun, educational and held in the historic and beautiful Rathborne Lodge. Come and have a unique day of design, thinking, eating, talking and generally enjoying everything related to food.
Date: Saturday 17th & Sunday 18th August 2013
Time: 11:00am to 12:00pm or 1:00pm to 2:00pm
Where: Rathborne Lodge, The Botanic Gardens, Mrs Macquaries Road, Sydney, New South Wales
Cost: $20 for Slow Food Members or $25 for non members
Get Tickets: Click here to book your tickets for the 11am session or click here from the 1pm session.
Truffles are a rare treat, so what better way to celebrate the start of truffle hunting season, than with a 'Celebration of the Truffle' dinner prepared by the talented chef Jeff Turnbull at High Street Bistro in conjunction with Slow Food Sydney?
Join us for dinner and a discussion on truffles, the importance of using sustainable; seasonal produce and maintaining biodiversity, as you sample six delicious courses that showcase the magic that is truffles.
Duncan Garvey from Perigord Truffles in Tasmania and Pepe Saya from Pepe Saya Butter will be joining us, as will a host of wonderful producers from across NSW. To give you a hint on which producers you may be meeting on the night, the produce used in the creation of this dinner will be sourced from:
Date: Monday 22nd July 2013
Time: 6:30pm for a 7:00pm start, with a glass of bubbles on arrival!
Where: High Street Bistro, 197 High Street, Willoughby, 2068, NSW
Cost: $115 for Slow Food Members or $135 for non members
Get Tickets: Click here to book your tickets through Eventbrite
The truffle type you will be searching for will be the French black truffle, not to be confused with the white truffle, is called the Perigord. This dark truffle has a unique flavour and alluring smell. Once smelt never forgotten.
You will have the opportunity to venture out with a handler and truffle dog team to search for your truffles.
After locating and digging your treasure you will learn how to wash, grade and to identify quality truffles, as well as how to store them when you take them home.
Duncan Garvey brought the truffle spores to Australia and is one of the foremost authorities in this area. He comes from a science background, so bring your questions!
– Escorted truffle hunt with experienced handler and truffle dog team
– Learn how to grade, wash and store truffles for long life
– Transportation from Chatswood Station to and from the trufferie
– Morning tea, light lunch and refreshments provided
Price is as follows:
Non members: $225
For more information, click here.
Send an email to email@example.com if you are a food producer, grower, chef, food communityand would like to host a Slow Food event for our members.