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Take it Slow

May 18, 2009

A journey through 5 years, 18 months, 16.5hours
Wed 24th of June
6.45pm for 7pm start

We all know that quality takes time. You would not treasure a piece of jewellery that you could whip up in 5 mins. The Slow Food movement was founded by Carlo Petrini in 1989 Italy to combat fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.
The philosophy of the slow food movement “We believe that everyone has a fundamental right to pleasure and consequently the responsibility to protect the heritage of food, tradition and culture that make this pleasure possible. Our movement is founded upon this concept of eco-gastronomy – a recognition of the strong connections between plate and planet. Slow Food is good, clean and fair food. We believe that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work. We consider ourselves co-producers, not consumers, because by being informed about how our food is produced and actively supporting those who produce it, we become a part of and a partner in the production process.”

18 month Jamon Serrano on tomato oil and Olive selection.
Polin and Polin Verdehlo

Slow roast Arcadia lamb done 2 ways
13 hour shoulder plus grilled cutlet with pea and mint puree
and kumato chutney with Mache (lambs Tongue lettuce).
2004-2005 Limb of Addy Shiraz

Aged Taralga Springs Rib Eye Roast
100% grass fed beef slow roasted for 4 hours of with Duck fat potatoes, green beans and bone marrow sauce.
2000-2003 limb of Addy Shiraz

Chocolate and Raspberry Square
with wattle seed ice-cream and Belgium chocolate tile

2000-2005 Polin and Polin “Limb of Addy” shiraz

Cost $105 Bookings Essential

One Comment


  1. Twitted by Chefmumu

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