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Ulladulla Harbour really turned it on for more than 100 food producers from around the country that flocked to the region for the National Slow Food Conference over the weekend.
Conference coordinator Rosie Cupitt said 105 delegates, including local producers, were given an “amazing opportunity” to network with Slow Foodies from all over Australia and see what is happening in the Shoalhaven community.
She said local producers were showcased during tours over the three-day event and featured a pork farmer, goat milk dairy, fish smoker, wine and beer producers, cheese maker, mushroom growers, coffee roaster, bread maker, oyster grower, beef and alpaca producers.
“Slow Food around Australia is very active in the support of local food systems and education of what is good, clean and fair food,” Rosei said.
“Connections with local producers is important for all communities as successful small producers provide work in those local communities and with general support they can grow and provide more work opportunities
“The growth of local markets is helping to encourage these small scale farmers to produce more and grow their business.”
The Slow Food delegates heard about the sustainability of the fishing industry and the transparency of fish labelling at the point of sale from television presenter and foodies Matthew Evans.
“It was very relevant for our little fishing port that has shrunk so drastically over the last decade,” Rosei said.
“Matthew is a very witty and entertaining speaker and there were lots of laughs as well as serious discussion at the conference and also when Matthew spoke at the Slow Fish dinner at Bannisters.”
Rosie said Kris Llyod called for support for artisan cheesemakers being able to make the choice to use raw milk in making cheese available for sale and educating the public about the delicious flavours that result.
“She is also encouraging the authorities to look at the artisan cheesemakers as being responsible with their product,” Rosie added.
“This discussion is never about saying pasteurised milk is not good…it’s about the already responsible cheese maker being able to express the true flavours of the cheese, the “terroir”, by using raw milk.
“Kris made a batch of raw milk which we all sampled.”
Ulladulla’s Noel Bultler performed a welcome to country with his family and contributed to the Terre Madre (Mother Earth) discussion panel.
“His account of traditional foods in his lifetime and past family stories impressed Paolo di Croce, the General Secretary of Slow Food International so much that he invited Noel to attend Indigenous Terre Madre in Northern India in November as a representative of his local people,” Rosie said.
Rosie said TAFE students helped with the preparation and service of the food provided for the delegates.
“Our Italian guests commented it was the best food they had experienced at a conference,” she said.
Rosie said the event was a great opportunity to showcase the region, with perfect weather shining down on the harbour opposite the civic centre where presentations were given and workshops held.