Having always had a interest in eating (!) and cooking, Alexis also developed an interest in the bioscience behind food and health when came to feeding her young family.  It came as no surprise that, as a late career change, she embarked on a degree in Functional Nutrition.

Alexis was strongly drawn to the Slow Food philosophy and way of life as she believes reconnecting people with good quality, local and organic produce will also help steer them away from fast food and back to their kitchens where they will rediscover the pure pleasure of tasty and healthy meals.

Alexis feels that educating community on the link between food and farming is essential to our and our planets wellbeing and vitality.

I am an Italian photographer who has always shared the commitment of Slow Food movement to support traditional food and local produce.
When I moved to Australia, I joined the Sydney committee thinking that food was a key to better understand this country and its people.
I believe that Slow Food Sydney must keep raising awareness of Aboriginal food, helping people to rediscover the traditional products of the bush.

Before we say goodbye to the berry season, we have two fabulous recipes (by Syd Pemberton)

Macerated Berry & Yoghurt Parfait

Serves 6

600gms fresh berries such as strawberries, blueberries, raspberries, blackberries,                                                                              

3 tbls balsamic vinegar

2 tbls brown sugar

8 Amaretti biscuits

225m. plain yoghurt

200ml pouring cream, whipped

Combine berries in a medium bowl, pour over the balsamic vinegar and brown sugar.  Let sit, stirring occasionally until berries soften and start to release their juices (30 minutes).

Smash Amaretti biscuits with a rolling pin in plastic bag until roughly crushed.  Whip the cream and fold through yoghurt.

Layer berries with yoghurt cream in parfait glasses and sprinkle with crushed biscuits.

Refrigerate for 3 hours before serving.

Fresh Fig Gratin

Serves 4

8-12 fresh figs cut in half

3/4 cup pouring cream

2 organic egg yolks

1 tbls dark rum

pinch of nutmeg

4 tbls soft brown sugar

Pre-heat grill plate

Place the figs cut side up into a gratin dish. Mix the cream, egg yolks, rum and nutmeg together.  Pour over the figs and sprinkle half (2 tbls) of brown sugar over the top.

Place under hot grill and cook for 15 -20 minutes or until lightly browned.

Serve with vanilla ice-cream

Stone fruit remains in season through March but berries become scarce as the weather cools.  We do however gain early season apples along with other autumn season treats.  What’s in season? … read more

February Fruits – Berries, grapes, nectarine, peaches, pears, plum, strawberries, tomatoes, watermelon and banana .