New Norcia will be host on Sunday October 15th to a long table lunch in the Arcades of St Ildephonsus featuring local exemplars of the Slow Food movement. The day will include an opera recital; wine tastings; the lunch, with slow cooked dorper lamb from Lake Grace, sheep's cheese from Nannup, and a wood fired dessert pizza made by Terra Madre chef Vincenzo Villetri from biodynamic flour from Dumbleyung with Kervella goat's cheese and Food Symphony Figs in Shiraz; and finishes with an art exhibition.

The day is to help fund the participation of six Western Australian food communities in the 2006 Slow Food Terra Madre in Turin. The forum provides a venue for 5000 artisan producers from around the world common agricultural, environmental, marketing and production issues. Representing Western Australia will be:
- Karridale organic beef, wine, cut-flower and snail producers Peter and Suzanne Little
- Bullsbrook preserved fruits and condiments maker Patricia Tew
- Williams biodynamic beef, pistachio, olive and conserves producers William and Kelly Newton-Wordsworth
- Nannup sheep’s cheese producers Bruce, Jane and Tom Wilde
- Gidgegannup biodynamic goats’ cheese producers Gabrielle Kervella and Alan Cockman
- Dumbleyung biodynamic cereals and flour producer Terri Lloyd
- Swan Valley chef Vincenzo Velletri

Bruce, Jane and Tom Wilde of Cambray Sheep's Cheese and Gabrielle Kervalla of Kervella Goat's Cheese are featured in our Spring Edition, and Terri Lloyd of Eden Valley in Summer 2006.

Ticket prices are $55 for Slow Food Perth members and $75 for non-members. You can contact Jamie or Freddie Kronborg for enquiries and reservations on 9293 1845.