Slow Food Saddleback members during a late summer picnic at Bonaira Reserve. Photo: Supplied.
For 15 years, Slow Food Saddleback has been at the heart of Kiama’s thriving paddock to plate food scene, connecting farmers, producers, and chefs to champion sustainable, locally sourced dining.
Now, the not-for-profit group is gearing up for its sixth annual Snail of Approval Awards and a line-up of foodie events, from farm visits to workshops, to showcase just what the area has to offer, while fostering new partnerships.
Celia Wade, who took over as leader 10 years ago, said Kiama was originally chosen as the centre for Slow Food Saddleback due to the volume of cheese producers and vegetable growers in what was a rich food producing area.
However, the global grassroots Slow Food International movement actually has its roots in Italy, where it began in 1986 and its headquarters remains today.
Since then, branches have opened around the world, and in NSW also include Slow Food Berry to Jervis Bay, and Slow Food South Coast.
“The main goals of the organisation are to promote good, clean and fair food for all, to promote sustainability and biodiversity, combined with recycling methods that are good for the environment,” Celia said.
“Due to the availability of good local produce, restaurants in the area have followed Slow Food principles with their menus and purchasing, leading to a real appreciation from residents and tourists alike.”
Celia said there were a few arms to the Slow Food Saddleback group, including each month hosting a new event through either a meal, farm visit or workshop to help members meet like-minded folk and share ideas.
In recent months, events have included visiting the mushroom tunnel in Mittagong, sharing food at Bonaira Native Gardens in Kiama, and a Martin Ridge farm visit and charcuterie experience in Conjola.
“The organisation has been very important for the region to keep small producers in the development picture and encourage them to maintain their lifestyles that benefit us all,” she said.
“We see the movement as an encouragement to farmers, producers and suppliers and we work closely with the Kiama Farmers Market to help them maintain sales.”
Chefs and producers are active participants in the organisation’s activities, including its annual Snail of Approval Awards for food producers, artisans, retail outlets and restaurants within the Illawarra.
It’s an awards event aimed to inspire “good, clean and fair food for everyone” – meaning seasonal food of good quality which is flavoursome and healthy; food that was produced in ways which preserved biodiversity and does no harm to the environment; and conditions and pay for producers and staff that allow them to still offer a fair price for consumers.
She said while nominations for Snail of Approval Awards were due 3 April, this year they were allowing a slight extension.
“Participants self-nominate and although they are due this week, we will extend a bit as farmers have water issues and it has been a busy restaurant season,” she said.
Celia said awardees had an opportunity to also apply for its Business Development Award, which allowed them to purchase, pay for or do an activity they would otherwise be unable to complete.
Awards will be presented in time for the Easter holidays.
With a membership of about 90 producers and chefs, she said part of the membership fee went to Slow Food International to help fund their projects around the world, such as Gardens in Africa.
Upcoming events include a dinner at the end of April and a workshop in May, with more details to come via its website.
Celia said that as with most volunteer organisations, the Slow Food group was seeking new volunteers to help maintain its activities.
Learn more about Slow Food Saddleback upcoming events and Snail of Approval Awards.
