The Slow Food network in Australia brings several products to the International Market at Valentino Park, including food produced by Australia’s First Peoples, small-scale farmers and the Slow Food Ark of Taste.
Organized by Slow Food, the region of Piedmont and the city of Turin, the 11th edition of Terra Madre Salone del Gusto, the most important international event dedicated to food culture, will be held from September 22 to 26, 2016, in Turin, Italy. 7,000 delegates from 143 countries, over 800 exhibitors and 300 Slow Food Presidia will take part in the event.
At the Terra Madre Kitchens over 60 chefs from four continents prepare at Terra Madre Salone del Gusto the most authentic versions of the original recipes from each country using products from their native lands with creativity and passion.
On Friday, September 23 from 13:00 to 15:00 chef Amorelle Dempster with the assistance of William Roberts, and in consultation with Dale Tilbrook presents Indigenous Flavours of Australia, giving visitors the chance to eat roasted kangaroo served with Australian native-influenced side dishes. These include some Ark of Taste products, such as finger limes and quandongs.
The event’s program also includes a Taste Workshop (Saturday, September 24 18:00 – 19:00 Circolo dei Lettori, Via Po,) dedicated to Native Australian Food. Under the expert guidance of Dale Tilbrook, a cook and food producer of the Wardandi Bibbulmun people of Western Australia, visitors can try kangaroo meat cooked in two different ways, with herbs and spices endemic to Australia, some of which are Ark of Taste products.
The following Terra Madre Forums include speakers from Australia:
10,000 Gardens in Africa: a meeting between donors and organisers (Thursday September 22 from 13:30 to 15:30, Torino Esposizioni, Sala Viola, Corso Massimo D’Azeglio, 55) – Anne Kelly, member of Slow Food Hunter Valley convivium. This convivium has adopted three gardens in Africa to date.
Slow Meat: eating less, but better quality meat (Saturday September 24 from 10:30 to 12:30, Torino Esposizioni, Sala Gialla, Corso Massimo D’Azeglio, 55) – Tammi Jonas, a farmer of rare breed animals and a meatsmith.
Giving Value to Indigenous Knowledge and Practices: the Example of Wild Edibles (Saturday September 24 from 10:30 to 12:30, Valentino Park, Indigenous Terra Madre Network Space, Corso Massimo D’Azeglio, 55) – Dale Tilbrook, a cook and food producer of the Wardandi Bibbulmun people of Western Australia
SFYN Tank (Saturday September 24 from 9:00 to 18:00 at Toolbox co‐working, Via Agostino da Montefeltro 2, Torino) – Marita Smith talks in the workshop about Food education tools.
Bacteria as friends (Sunday September 25 from 10:30 to 12:30, Torino Esposizioni, Sala Blu, Corso Massimo D’Azeglio, 55) – Dr Sarah Lantz is the owner and producer of Buchi Brewing Company.
For more information, please contact:
Slow Food, +39 329 83 212 85, [email protected] – Twitter: @SlowFoodPress
Region of Piedmont, +39 011 432 2549, +39 335 7586327, [email protected]
City of Turin, +39 011 01121976, +39 3421100131, [email protected]
Terra Madre Salone del Gusto is made possible with the help of several bodies, among which are the Official Partner: Lurisia, Pastificio Martino, Radeberger Gruppe Italy, Lavazza, Sapori, Iren, Intesa San Paolo, Elpe; the supporters of the Terra Madre Foundation and Slow Food: Compagnia di San Paolo, Fondazione CRT and the Association of Banking Foundations of Piedmont, Coldiretti. With the support of IFAD, the European Union and CIA.
Slow Food is a global grassroots organization that envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet. Slow Food involves over a million activists, chefs, experts, youth, farmers, fishers and academics in over 160 countries. Among them, a network of around 100,000 Slow Food members are linked to 1,500 local chapters worldwide, contributing through their membership fee, as well as the events and campaigns they organize. As part of the network, more than 2,400 Terra Madre food communities practice small-scale and sustainable production of quality food around the world.