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Blue Mountains Tourist : Summer 2010-2011
www.bluemountainstouristnewspaper.com.au summer 2010-11 30 Slow Food is an international non-profit association formed in 1989 as a response to the standardising effects of fast food and the 'fast life'. There are now thousands of members in over 100 countries, divided into local focus groups called, convivia, of which Slow Food Blue Mountains is just one. To join, tap into local events for find out more about Slow Food Blue Mountains email email@example.com You can also visit the Slow Food Australia website at: www.slowfoodaustralia.com.au Cittaslow (Italian for Slow City) is derived from the Italian Slow Food Movement, whose principles are based on using local, seasonal produce, supporting small producers and restoring time-honoured methods of production. There are around 100 Cittaslow towns in the world, mostly in Europe. Goolwa in South Australia and Katoomba Blue Mountains are the first in the Southern Hemisphere. Cittaslow towns take the time to identify what is important and special about their town and region and then implement strategies to preserve these unique qualities. A current major ongoing project for our region is a Cittaslow-created A KITCHEN GARDEN IN EVERY BLUE MOUNTAINS' HOME, with our goal of most residents producing their own leafy, green vegetables within 5 years. Essentially, Cittaslow is all about creating a great quality of life that brings benefits to the community. For further information on Cittaslow, visit www.cittaslow.org.au or email firstname.lastname@example.org Summer harvest kitchen garden Sid Stolk, Lushious Jeanette Grice, Preserve Maker, BM Foods uses only the finest ingredients. He has a Masters Certificate in Baking, Pastry, Confectionery and Chocolate. Cost: $40 per person. Bookings: Call Nick on 0414 892 892. Know your knives Tue 8 Feb (2.00pm-3.30pm). Venue: The Carrington Hotel. Chef Andy Fisher will show how to choose, use, sharpen and maintain knives. Bring your favourite knife along for some TLC. Includes light refreshments served on completion. Cost: $25 p.p. (Limited to 8 guests -- not suitable for children under 15) Bookings: 4782 1111 Modern uses for eggs in the kitchen Wed 9 Feb (4.00pm). Venue: The Mountain Heritage Hotel, Katoomba. Head Chef Andy Third hails from New Zealand and has been at The Mountain Heritage for two years. He likes to combine the use of native ingredients and modern techniques in the kitchen. The workshop will be showcasing new techniques and uses for eggs in food and cocktails. Cost: $35 per person. Bookings: 4782 2155 or email@example.com Asian Vegetarian cooking -- Lushious Gourmet Vegetarian Catering Sat 12 Feb (2.00pm-5.00pm). Venue: To be announced. This workshop will be hands on with the focus on creating delicious vegetarian delights. Sid from Lushious has been a passionate slow cooking advocate for over 10 years and was part of the Australian delegation to Terra Madre 2008 in Italy -- Slow Food's international meeting of food communities. Cost: $55 all inclusive. Bookings: Sid on 0432 143 523. Trio of desserts -- with Jodie Van Der Velden, Josophan's Fine Chocolates Sun 13 Feb (11.00am-2.00pm or 3.00pm-5.00pm). Venue: Josophans Chocolate Laboratory, 132 The Mall, Leura. In a small group setting, work with award winning Josophan's founder, Jodie Van Der Velden, to create a Crème Brulee, a Lemon Curd Tart and a Crème Anglaise based Cremeux encased in chocolate! Cost: $75 per person. Bookings: 4784 2031 or firstname.lastname@example.org Fermented vegetable workshop Thu 17 Feb or Fri 25 Feb (10.30am-1.30pm). Venue: Glenella Guest House, 56-60 Govett's Leap Road, Blackheath. Jane Ruehmkorff has been making fermented vegetables for a few years now and is passionate about how they can enhance a meal and their benefit to our diets. This is a fun, hands-on workshop, with tastings, where you will learn how to ferment your own vegetables and take home at least three different kinds. Cost: $50 per person (maximum 8 participants). Bookings: 4751 2904 or email@example.com Spices and wine tasting Sat 19 Feb (2.00pm-4.00pm). Venue: The Carrington Hotel, Katoomba. Not all spices are hot -- but whether hot or not they can all be matched with wine. This unique tasting concept was developed and will be presented by Lyndey Milan with 'Spice King' Ian Hemphill, authors of a new book, 'Just Add Spice'. You will be taken through three tasting experiences and learn how the addition of spice can affect the flavour of a dish and influence your choice of wine. Bookings essential call 4782 1111 Baking muffins -- Sweet & savoury Tue 22 Feb (3.00pm). Venue: Jemby Rinjah Eco Lodge, 336 Evans Lookout Road, Blackheath. A hands on workshop with cost covering afternoon tea and your muffins to take home! Presenter Malcolm McPherson has been Head Chef at Jemby for 10 years. His passions for conservation, environmental issues and food have helped shape Jemby Rinjah's eco philosophy. Cost: $20 per person. Bookings: 4787 7622 or firstname.lastname@example.org Buttermilk scones with lemon butter Thu 24 Feb (9.30am). Venue: To be announced. Jeanette Grice and Tony McQuillan from Blue M Food will show participants how to make Tony's much- loved buttermilk scones and Jeanette's famous lemon butter, using fresh local eggs, of course! Cost: $30 (inc. morning tea). Bookings: Jeanette on 0410 698 626 or email@example.com Pedal to providores -- Kitchen workshop with a difference Sat 26 Feb (9.45am). Meeting point: Blue Mountains Food Cooperative, Halfpenny Lane, Katoomba. Get on your bike or put on your walking shoes, place some of your home-grown produce in a carry bag and then meet at the Coop for this workshop with a difference. We'll purchase required ingredients in the Katoomba Village Precinct before ending up in a mystery location with escarpment views to cook your lunch. It's envisaged the workshop will wind up around 2.30pm. Presenter: Anne Elliott, Convivium Leader, Slow Food Blue Mountains. Cost: $25 per person. Bookings essential -- numbers strictly limited. Call 0423 109 270 or email firstname.lastname@example.org Preserved fruit, antipasto and vegetables Slow Food lemon butter taste test