Why a BLOG? Just another way of sharing information. If you would like to contribute to the Blog email one of our Committee Members (our first name followed by slowfoodfp.com, eg: I'm tori@slowfoodfp.com) and we'll post on line ...Slow thoughts, projects, events, books.
Around the Committee table and at our Member events we often share 'what motivates you to be a Member of Slow Food Fleurieu Peninsula?' and every answer is inspiring .. now we have a space to share this inspiration so email or 'add comment' to any of the entries. See you at the next gathering, Tori
Monday, June 15, 2009
Butchery
WINTER PORK BUTCHERY and COOKING DEMONSTRATION at CHAPEL HILL RETREAT
Chapel Hill Winery Gourmet Retreat, Chaffey’s Road McLaren Vale
Sunday 8 August, 10.30am to 1.30pm
Join Ellis Butchers’ Ian Shaw for a butchery demonstration, Ian will break up a pig and explain cuts while Chapel Hill Gourmet Retreat Chef Peter Hogg creates dishes using the appropriate technique for each cut. Includes discussion on pork, tastings of Chapel Hill Wine matched to Lunch.
Price: $90
Further information and Bookings: info@chapelhillwine.com
Chapel Hill Winery Gourmet Retreat, Chaffey’s Road McLaren Vale
Sunday 8 August, 10.30am to 1.30pm
Join Ellis Butchers’ Ian Shaw for a butchery demonstration, Ian will break up a pig and explain cuts while Chapel Hill Gourmet Retreat Chef Peter Hogg creates dishes using the appropriate technique for each cut. Includes discussion on pork, tastings of Chapel Hill Wine matched to Lunch.
Price: $90
Further information and Bookings: info@chapelhillwine.com
Visit A Fleurieu Farmers Market
Slow Food Fleurieu Peninsula recommends a visit to one of our Farmers Markets for a taste of Slow Food. At Willunga Farmers Market and Victor Harbor Farmers Markets you will meet the growers and makers of the region, learn more about what we grow, our farmers, their produce, skills, forgotten foods, heirloom vegetables and the local flavours of the Fleurieu. Take the time to meet and give thanks to the locals that set up their stalls week after week, every Saturday, rain, hail or shine so that we can enjoy the pleasures of seasonal eating.
One of the key projects for Slow Food Fleurieu Peninsula is gathering our Slow Food stories for the creation of a regional “Snail Trail”. Some of our Slow Food stories are about Almonds, Olives, Wine, Cheese and Cockles.
Almonds are an important part of the region’s food culture especially in Willunga where many of the almonds available at the Markets are grown. The 3 varieties of almonds grown by Blue Cottage Almonds (Parkinson, Johnston and Somerton) have all been determined to be actual separate varieties by genetic mapping undertaken by Waite Institute, Adelaide University. They originate from European hardshell varieties rather than the smaller American papershell varieties which are most commonly grown and sold in South Australia. These varieties make up about 1% of the total almond plantings in Australia. It would be a tragedy if these varieties were lost – they are part of the genetic bio-diversity of our district – not to mention the history!
The Fleurieu has a reputation for producing premium wine with the highest concentration of wineries in the McLaren Vale region where you’ll still find many family-owned small producers hand crafting wine using traditional methods. The Fleurieu is known for the best quality Olive oil, and is growing in reputation for pickled olives. Immanuel Giakoumis is considered by some to be the father of Olive pickling in the region as the Giakoumis recipe is behind many of the award winning olives found in the region. There are as many methods for pickling as there are olive growers in the region with the most popular being salt cured black Kalamata olives. Look out for sun dried and the small Koroneiki olives. Green Verdale and Frantoio are also popular varieties pickled locally.
Coast and waterways are at the heart of Fleurieu life and many of the popular local dishes include seafood. Local chefs are creating regional special dishes showcasing the local catch such as squid and yabbies. Cockles foraged by traditional indigenous groups are still harvested at Goolwa, chefs have started cooking with cockles reviving tradition with our regional menus. We suggest visiting some of the Fleurieu restaurants and ask for their regional dish.
One of the key projects for Slow Food Fleurieu Peninsula is gathering our Slow Food stories for the creation of a regional “Snail Trail”. Some of our Slow Food stories are about Almonds, Olives, Wine, Cheese and Cockles.
Almonds are an important part of the region’s food culture especially in Willunga where many of the almonds available at the Markets are grown. The 3 varieties of almonds grown by Blue Cottage Almonds (Parkinson, Johnston and Somerton) have all been determined to be actual separate varieties by genetic mapping undertaken by Waite Institute, Adelaide University. They originate from European hardshell varieties rather than the smaller American papershell varieties which are most commonly grown and sold in South Australia. These varieties make up about 1% of the total almond plantings in Australia. It would be a tragedy if these varieties were lost – they are part of the genetic bio-diversity of our district – not to mention the history!
The Fleurieu has a reputation for producing premium wine with the highest concentration of wineries in the McLaren Vale region where you’ll still find many family-owned small producers hand crafting wine using traditional methods. The Fleurieu is known for the best quality Olive oil, and is growing in reputation for pickled olives. Immanuel Giakoumis is considered by some to be the father of Olive pickling in the region as the Giakoumis recipe is behind many of the award winning olives found in the region. There are as many methods for pickling as there are olive growers in the region with the most popular being salt cured black Kalamata olives. Look out for sun dried and the small Koroneiki olives. Green Verdale and Frantoio are also popular varieties pickled locally.
Coast and waterways are at the heart of Fleurieu life and many of the popular local dishes include seafood. Local chefs are creating regional special dishes showcasing the local catch such as squid and yabbies. Cockles foraged by traditional indigenous groups are still harvested at Goolwa, chefs have started cooking with cockles reviving tradition with our regional menus. We suggest visiting some of the Fleurieu restaurants and ask for their regional dish.
Saturday, June 13, 2009
Welcome to the Fleurieu Peninsula, South Australia
Welcome to the Slow Food movement blog for the Fleurieu Peninsula convivium. The Fleurieu Peninsula is a beautiful region of South Australia that is located an easy 40 minutes drive South of Adelaide.
The Fleurieu Peninsula has always been synonymous with farming and food production and due to settlement by a variety of different nationalities has evolved a food and wine culture that has benefited from the many generations of knowledge brought from across the world and particularly Southern Europe.
It is a region that celebrates quality food and wine grown and made by passionate and dedicated people. The Fleurieu Peninsula Slow Food convivium aims to re-connect and re-educate people with what they consume, how they consume it and re-ignite the excitement of those shared experiences with friends and family.
The Fleurieu Peninsula has always been synonymous with farming and food production and due to settlement by a variety of different nationalities has evolved a food and wine culture that has benefited from the many generations of knowledge brought from across the world and particularly Southern Europe.
It is a region that celebrates quality food and wine grown and made by passionate and dedicated people. The Fleurieu Peninsula Slow Food convivium aims to re-connect and re-educate people with what they consume, how they consume it and re-ignite the excitement of those shared experiences with friends and family.
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