from Slow Food Australia website

2009 Australian brochure describes our branches, known as convivia, our projects and events, and our links to the world of Slow Food.     

As founding member Maggie Beer - the well-known South Australian cook - describes the organisation: ‘It’s about forming networks between farmers and consumers, learning about the land and its limitations, and preserving regional food practices. It has thousands of members in over one hundred countries, all linking the pleasure of food with a real commitment to the community and to the environment. Slow Food is very close to my heart, and I really encourage anyone who can to get involved.’

You can download a PDF copy of the brochure here.  national-brochure-091011

During his recent visit in Australia, Slow Food international president Carlo Petrini had lunch in a Perth restaurant where he was offered three type of raw milk cheese, all from overseas. Petrini asked: ‘Are the French and Italian bacteria better than the Australian ones? Is it fair that Australians can pay for French and Italian bacteria and not for Australian ones? That’s not fair for Australian producers. With this issue, Slow Food has been able to win in the United States. Now, with 30,000 members in the United States, Slow Food has managed to change a stupid law. And if we can win in the United States we can also win in Australia. From that campaign in the United States we now have cheese makers in Montana, in California, and in Massachusetts. All over the United States we have a growing army of cheese makers, and the cheese is excellent. This is the great force of diversity”.


Slow Food Australia has now launched a public campaign to allow raw milk cheese to be made in Australia.

Raw milk cheese has a long tradition in Europe; other countries, such as the United States, Canada and New Zealand have recently changed legislation to allow its production. Australian consumers, instead, are still being denied the opportunity to taste home produced raw milk cheese.
Michael Croft, Slow Food project coordinator, says that Food Standards Australia New Zealand – the authority responsible for Australian food regulation – has to decide in early 2010 if protocols are to be changed to enable the making and sale of Australian cheese from raw milk.
“We have an opportunity to encourage food diversity, build skills and knowledge, and return opportunity to Australia’s rural heartland,’ he said. ‘We want government to allow Australian dairies to make and market raw milk cheese of quality. We call on government to enable our cheese makers and consumers to choose.’

If you want to sign, here’s the link to the online petition, or to the multiple signature petition.

“We must allow Australian cheese makers to make their cheese with raw milk. When you pasteurize milk you deprive it of its soul. There is no difference anymore. Instead, what can you taste with raw milk? You can taste the breed, the grass that the animal ate, if it comes from the mountains, hills or valleys, you can taste the expertise of the cheese maker, and so it becomes a pleasure. So difference becomes the real strength.” Carlo Petrini

From Slow Food Australia website:

The Australian Ark, Food Cultures, Traditions and Biodiversity Commission has launched a campaign to create a Slow fruit national register.  

In Australia, old fruit and nut trees can be found in paddocks, private and public gardens and urban wasteland, on stock routes, roadsides and streets. Many of these trees are varieties long forgotten and at risk of loss. As a first step, Picking slow fruit seeks your help to document this information about our rich fruit and nut heritage so that it can be recorded in a Slow fruit national register. Slow Food will then encourage the development of technical groups to determine if some varieties might be reintroduced to orchard and garden production.

For some time, Slow Food Blue Mountains convivium in New South Wales has been building a local fruit tree register. It is a great idea and we now have the opportunity to do this nationally through Picking slow fruit. The Ark Commission is particularly looking for old varieties.

Around the world, Slow Food works to support the food culture and traditions of local communities. In this way it helps to protect and defend food diversity. Its Foundation for Biodiversity, based in the Italian town of Albarese, provides technical expertise and support for more than 300 food diversity projects in more than 60 countries.

WHAT CAN I DO?
It’s simple. If you know of fruit or nut trees that are mature or senescent – nearing the end of their life – in your community:

* get your camera and the form (you can download it from there)
* if the tree or orchard is on private land, seek out the owner and ask for their help in providing information and for their permission to take photographs
* take good, clear, daylight photographs of the whole tree, its leaves and fruit, and estimate its measurements
* find out as much as you can about its history
* complete the form and email it, together with your photographs, to slow.fruit@slowfoodaustralia.com.au or post to: Slow fruit, Post Office Box 721, Kalamunda WA 6926

MORE INFORMATION
You can find out more and share information shown on the Slow Food Australia website.

You can also contact:
Pauline Tresise
Australian Ark Commission member
T 08 9381 4519
or
Jamie Kronborg
Slow Food Australia webmaster
T 08 9293 1845

You can email Pauline or Jamie at slow.fruit@slowfoodaustralia.com.au

PHOTOGRAPHIC PRIZE
A prize will be awarded in each state and territory for the images judged to be the best among those taken during the Slow fruit campaign. From these, we will award a national prize.