Our next Talking Dinner is a Talking Lunch
Our next Talking Dinner is really a “talking lunch” (just to mix things up a little). This paddock-to-plate event will be held at Edale Glen Oak Farm. The farm produces the prized Galloway cattle, which is now listed on Slow Food Ark of Taste.
Commencing at 10.30am with a farm tour our hosts Cathy and Greg Venticinque, will show us around their world of Galloway beef and then discuss the meat quality and the sustainability of the Galloway breed. We’ll put our words into action with a sausage making demonstration (with audience participation – so bring the kids along).
A delightful lunch will follow using the freshly-made sausages, along with beautiful salads, bread, dessert, and tea/coffee. A special guest speaker Simon Carroll, from Little Hill Farm, will give a presentation from the Slow Meat symposium held early September at Daylesford.
After lunch an optional 4WD tour will be on offer, allowing guests to see the wider farm. This will allow you to enjoy more of the very scenic property of Edale Glen Oak Farm. This is a substantial 1500 acres of very scenic countryside and is well worth staying on after lunch to see a little more of the surrounding area.
Date: Sunday, 24 September.
Bookings: Book now for this wonderful lunch and a farm tour using our booking form or email us at email@example.com or phone Anne Kelly, Honorary Secretary, on (02) 4933 7761.
Cost: $30 Non-slow Food members, $20 Slow Food Members, $10 children (under 12 years of age) – includes lunch.
Wine: BYO or purchase from Macquariedale Organic Wines.
Venue: 245 Oakendale Rd, Glen Oak NSW 2324.
RSVP: Essential by Wednesday, 20 September 2017.
Please note: Payment confirms your booking. Remember to advise of any specific dietary requirements when booking. Get some friends together and car-pool for this wonderful event. We will be meeting at the farm at 10.30am (245 Oakendale Rd, Glen Oak NSW 2324) on the 24th September.
Edale Glen Oak Farm: 245 Oakendale Rd, Glen Oak NSW 2324
Talking dinners 2017 (what you missed)
Garlic Garlic Garlic (11 April 2017)
Slow Food Hunter Valley’s first Talking Dinner of 2017 was held at Nanna Kerr’s Kitchen, Pokolbin with a theme of ‘garlic’. This dinner was run in conjunction with Jocelyn Colleran, a passionate expert on garlic and the 50 attendees were more than a little surprised when garlic turned up in every course.
Nanna Kerr’s Kitchen embraced the opportunity to experiment with an interesting range of dishes to stimulate, educate and excite the attendees’ palates and they certainly did not disappoint. Under Jocelyn’s guidance the menu was beautifully served with Thomb Three Ways, Garlic and Parmesan Arancini, Beetroot Chips, Squid Ink Risotto, Garlic / Thyme / Chilli Confit Duck, and Hay Smoked Handmade Vanilla Ice-Cream.
Before and during the courses, Jocelyn shared her extensive knowledge on garlic, the varieties, how to get the most out of using garlic in cooking, growing garlic, and much more. The guests were captivated with Jocelyn’s presentation.
Carol Horton did another fantastic job of sourcing and presenting the raffle to add to the fund raising for the evening. This not only adds very much appreciated funds for Slow Food Hunter Valley but also provides an awareness of other businesses and their products and services and also brings a fun aspect to the evening.
Our thanks to Nanna Kerr’s Kitchen for the venue and co-hosting the event.
Report by Derice McDonald and Photos by Jocelyn Colleran
Talking dinners 2016 (Dinners 12 to 13)
Our dinners in 2016 are currently being archived. Call back soon for a summary.
Talking dinners 2015 (Dinners 7 to 11)
Our dinners in 2015 have been archived. A summary of these dinners can be found in the Talking Dinners 2015 summary.
Talking dinners 2014 (Dinners 1 to 6)
Our dinners in 2014 have been archived. A summary of these dinners can be found in the Talking Dinners 2014 summary.