Congratulations, best wishes and a collective awwwwwwww from us to former SPICE writer and now Edinborough resident, Emma Leask. Emma and John are now the happy parents of the small and gorgeous Indiana, 7lbs 11.5oz.

Posted by anthony at 11:55 AM | Permalink

In 2008 Carlo Petrini was listed in the United Kingdom’s Guardian newspaper as one of ‘50 People Who Could Save the Planet’ and he was named ‘European Hero’ by Time magazine in 2004.

Carlo had visited Australia years ago but had never seen the West and came to see what makes Slow Food Perth convivium the largest in Australia. Slow Food today has more than 100,000 members in 150 countries, including six branches in Western Australia. The organisation works to counteract the disappearance of local food traditions, people’s dwindling interest in the food they eat, where it comes from, how it tastes and how individual food choices affect the rest of the world.

Emphasising the importance of children having the opportunity to learn about food Carlo launched a food garden collaborative project between Slow Food Perth, the children’s environment awareness organisation, Millennium Kids, and participating schools at Lathlain Primary School where he presented Slow Food Perth cheques to Lathlain school principal Cathy O’Dea and St Hilda’s junior school principal Julie QuanSing-Rowlands and took a walk through the garden with the children.

The public event at UWA required a change of lecture theatre to accommodate the crowds. In his talk ‘Good, clean and fair: small, slow food in a big food nation,’ Carlo discussed Slow Food’s approach to agriculture, food production and gastronomy, based on a concept of food quality defined by three interconnected principles: good, clean and fair. ‘Slow Food believes that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work,’ Carlo explained.

Carlo reflected on the future directions of the association in its twentieth year and the influence of Terra Madre – the global network of food communities launched by Slow Food. He also wondered at the fact that indigenous Australians had never had a presence at the event which celebrates indigenous food cultures across the globe.

Slow Food members turned out to welcome him to Western Australia at a reception at The Old Brewery that included a Welcome-to-country ceremony by Derbil Yerigan Noongar elder Mingli Wanjurri Nungala (McGlade) and the launch of the Western Australia small food awards by the Minister for Agriculture and Food, Terry Redman MLA.

slowfoodperth.org.au

Posted by kate at 5:19 PM | Permalink

2009 Gala Awards Dinner

On the menu are fresh, seasonal WA ingredients paired with trophy and gold medal winning wines from the 2008 Wine Show. The 2009 trophy winners will be announced and Chief Judge, Vanya Cullen will offer insights into the judging. Reknown WA viticultural scientist, Dr John Gladstones – the pioneer of the Western Australian wine industry (see our Spring issue) will preview his new book on terroir, viticulture and climate change.
Tuesday 20 October 2009, Grand Ballroom, Hyatt Regency Perth
Time: 7.00pm, seated 7.30pm. Dress: Black Tie
Cost: $175 per person. For more information or to book for Awards Dinner see
http://www.wineshowwa.com.au or phone: (08) 9381 4200
To book for Top 50 Tasting at hrperth.marketing@hyatt.com or phone: (08) 9225 1220

Posted by kate at 1:35 PM | Permalink

Vince Garreffa, SPICE's resident butcher, put out the challenge in our Spring edition to people's best recipes for hen's in their Autumn years. We love this one, which came in from Angela Massarotto of North Beach; it's a masterwork of simple goodness. If you've got your own recipe for hens, send it in to us. Vince has promised a box of Margaret River free-range hens to any that takes his fancy.

Hen With Sugo

1/2 hen
1 onion
1 bottle[7S0ml] of tomato puree (or alternatively use canned tomatoes)

Dice the onion and cut up the hen into 4-5 pieces. In a pot add olive oil. Once the oil is relatively hot add the diced onion and meat. Turn down the heat and cook until the onion is soft and the meat has browned, stirring occasionally. Add the tomato puree, salt and pepper.
Bring to the boil. Once it starts to boil turn the heat down and simmer for at least 2 hours or until meat is tender.
Add sauce to pasta or as an accompaniment to polenta. The meat can be eaten separately or add alongside the pasta or polenta.
This sauce is absolutely delicious and the meat is tender and tasty. I often buy fresh Italian bread and pour this sauce on top and have it as my lunch. Yum!!!!

Posted by anthony at 3:32 PM | Permalink

It's the perfect time of the year for driving or riding up to the hills and MyattsField winery having a Strawberry Fayre and celebrating the release of their N/V Sparkling Shiraz.

There'll also be live music, fresh produce and local Arts and Crafts, and (of course) Strawberries & Cream.

Sunday 4th October, 11am - 5pm
MyattsField Cellar Door (Union Rd, Carmel)
www.myattsfield.com.au

Posted by anthony at 2:22 PM | Permalink