I have been involved in food for many years through catering, running cooking classes, writing cook books and articles for national magazines as well as presenting on several TV shows.  I presently run Pembertons Food Workshop providing hands-on cooking classes for adults and children.

Out of my love of all things practical, I have written a series of household hint books as well as 15 cookbooks.  The last one is “Jams and Preserves”, published by Penguin Australia.  I am a keen gardener and completed a course in Permaculture Design.  I have since been  involved with starting up a local community garden in Willoughby.

I am passionate about sharing my knowledge in all matters relating to food, particularly where food comes from and how it is grown.  This translates into why I follow the Slow Food philosophy and have pushed to set up inner city school gardens.  Youth education is an important part of my commitment to Slow Food.  As a member of Slow Food I want to engage a wider audience in learning about local producers, saving the disappearing Sydney farmlands and retaining food traditions.

John Newton is a freelance writer, journalist and novelist.  He writes on food, eating, travel, farming and associated environmental issues for anybody who will pay him - which has included, among others, the Sydney Morning Herald, The Age, Slow International, The Art of Eating (once so far) and Sydney Magazine.  He is also co-editor of the restaurant guide Sydney Eats and The Foodies Guide to Sydney with Helen Greenwood.  His most recent award was the Gold Ladle for Best Food Journalist in the 2005 World Food Media Awards.  Some of his books are: The Man Who Painted Women, a novel; Wogfood: an oral history with recipes; Fresh From Italy with Stefano Manfredi; The Food of Spain and Beppi, a life in three courses with Beppi Polese.  His most recent book is The Roots of Civilisation: Plants that Changed the World.

I am a third year co-op student at the University of Technology, Sydney completing by bachelor’s degree in Accounting.  My knowledge and passion for sustainable local produce was first triggered by taking part in various Sydney food-coop committees and through volunteer apprentices in the kitchens of chefs like Andriano Zumbo and Matt Moran.

I joined the Slow Food movement following a growing personal interest and curiosity to explore another approach of the food industry, a more sustainable one for the future.  As the Sydney Slow Food Youth Coordinator for 2010, my objective is to establish a better understanding of the Slow Food movement to the youth community in Sydney by bringing together people who share the same philosophy.

Peter has worked in the food industry for over 25 years, the last seven as owner of Granny Smith Natural Food Market in Turramurra. Peter recognises the importance of quality farming to the protection of our environment: water use, soil fertility and a diverse farming economy.  Very committed to Slow Food’s philosophy of taking “the bigger picture” into account, he isn’t just a certified organic retailer but also actively sources quality local products that may not necessarily be organic.

Peter believes very strongly in protecting our food supply: the local farmland that produces so much of Sydney’s food, a diverse environment of small and specialist suppliers, manufacturers and retailers and a network of small, local shopping centres throughout the metropolis.  He is greatly concerned by the increasing concentration of our food supply into the two large supermarket chains.

Yvonne works as a Marketing Consultant to the food and related industries.  She is passionate about Slow Food and what it stands for, particularly in the areas of supporting local farmers, sustainability and protecting food heritage.  Yvonne is an avid compaigner against food and wine miles, the re-claiming of outer Sydney farmland for residential and industrial purposes and the domination of supermarkets over small retailers.

Yvonne brings to the Slow Food Committee a wealth of experience in developing marketing plans, focusing on objectives and executing strategies.