don’t miss the upcoming ‘Nose to Tail’ Pork Cooking Class…

Slow Food Noosa will be hosting a fabulous ‘Nose to Tail’ Pork Cooking Class next week, and if there is one cooking class that you will want to be part of, this is it. It will be one of the few opportunities that you will get to see a demonstration of the butchering of a whole free range pig and then a spectacular day of pork decadence… read on…

Slow Food Noosa invites you to enjoy a ‘Nose to Tail’ Pork Cooking Class on Saturday 16th July or join in the fun of the ‘Paddock to Plate’ BBQ and Family Fun Day on Saturday 30th July.

A full day cooking class set in the luxurious surrounds of Freestyle Escape in the Sunshine Coast hinterland will be staged by leading local chefs, Peter Wolfe from Cedar Creek Farm and Katrina Ryan from the Spirit House Cooking School on Saturday 16 July from 9.30am – 4.30pm.

The ‘Nose to Tail’ event, an initiative of Slow Food Noosa, will include a demonstration of pork butchering skills followed by recipes including stuffed pig’s trotters, pork sausages and brawn and then finish with a wood-fired roasted pork joint. Lunch and wine will be shared by all attendees.

If you prefer someone else to do all of the hard work, the succulent smells of local roast pig on the spit and handmade pork sausages sizzling on the barbecue will provide a true ‘paddock to plate’ experience at the Peregian Beach Community House on Saturday 30 July 30 from 11am-4pm. Delicious pork dishes will be accompanied by a smorgasbord of locally sourced seafood, cheese, salads, soup and vegetables. Entertainment will also be part of the day’s activities which will be staged as a fundraiser for Slow Food Noosa. President of Slow Food Noosa, Katrina Ryan said that attendees at the Nose to Tail cooking class and Paddock to Plate family events
would be guaranteed of the freshest and most delicious pork available.

“In February this year, we purchased a healthy, fine young pig who has been enjoying a diet of sprouted grain and table scraps and free ranging in picturesque, green pastures on a farm near Gympie.

“In July our little pig will be a perfect age for eating and will be sent to a local abattoir before coming to us whole, including head, tail and trotters.

“Our cooking class will make good use of our little piggy and learn some long lost butchery and culinary skills, and then we will enjoy the fruits of our labour, along with a selection of other delicious local produce, with the community at the Family Fun Day.

“Still on the pig theme, we will also enjoy an organically raised, roast pig on the spit as provided to us by Megan and Wil Seiler of Bottle Tree Hill Organics.”

Katrina said that it was important to recognise the origin of our food, to support free-range farming practices which produced healthier and happier animals and to buy local produce wherever possible.

“Unfortunately, for many people we are so used to buying our meat wrapped in plastic from the supermarket that it is easy to forget where it comes from!

“Not taking our food for granted and being conscious of its origins is very much a part of the Slow Food philosophy.

“Fortunately with the rising popularity of Farmers Markets and television cooking shows, more and more people are now becoming aware of the connection between the producer and plate.”

TO BE PART OF THE ‘NOSE TO TAIL’ COOKING CLASS:
· Price: $185 includes cooking class, lunch and wine
· Numbers strictly limited to 16 places
· To book: 07 5474 5585 or info@slowfoodnoosa.com

TO ENJOY THE ‘PADDOCK TO PLATE’ BBQ AND FAMILY FUN DAY
· Entry to the event is FREE
· Food, wine, beer, softdrinks and coffee will be available for purchase on the day at very reasonable prices.
· Entertainment including live music will also form part of the day’s activities

For more information visit: http://www.slowfoodnoosa.com/

This post was posted by Petra Frieser – Local Harvest
To find out more about the Sunshine Coast’s regional growers and producers visit:
www.localharvest.com.au

Salthouse review…

Great night out at Salthouse in Currimundi…

Click on the image below to read this page from Weekender, July 1st 2011:

or follow this link:

http://digitaledition.theweekender.com.au/?iid=49881&startpage=28

This post was written by Petra Frieser – Local Harvest
To find out more about the Sunshine Coast’s regional growers and producers visit:
www.localharvest.com.au