Slow Food in a Fast World

An invitation-only event for chefs, food professionals, and dietitians

Industry event
Mount Zero Olives (Warehouse), 6 Law Ct, Sunshine West VIC 3020
Saturday, Feb 26, 2022
10am - 2pm

This intimate event for chefs, food professionals, and dietitians intends to foster conversation and learning through interactive sessions that focus on slow food in a fast world, discovering the importance of provenance in the food that we eat, and the art of fermentation to preserve nutrient-dense foods.

Slow Food in a Fast World includes:

  • A specially curated morning with Victorian producer, Richard Seymour, from Mount Zero Olives showcasing their award-winning range of biodynamic extra virgin olive oil, olives, pulses, grains, and Pink Lake salt
  • A workshop with Australian fermentation pioneer and founder of The Fermentary, Sharon Flynn
  • Talking provenance with farmer Judy Croagh, from Western Plains Pork
  • And finally, an outdoor lunch (yes, it’s winter in Melbourne so please rug up) to celebrate and showcase Australian produce
  • Hosted and facilitated by food experts Tawnya Bahr and Lucy Allon.
  • Brought to you in collaboration with our friends at Mush-Boom, PorkStar, Mount Zero Olives, The Fermentary, Salt Kitchen Charcuterie, and, Gelato Messina.

This intimate event is invitation-only, and currently at full capacity, however as we all know so well things can change, so if you're a chef, food industry professional, or dietitian interested in attending, or, you are attending and have any questions, please contact us at hello@straighttothesource.com.au or Tawnya Bahr on 0416 269 142.

By Invitation

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