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PROGRAM OF EVENTS
January & February 2015
Please note: Events BOOK OUT QUICKLY – so please book early to avoid disappointment
LAZY HAZY LUNCH at the Farm (Le Petit Chalet)
Date: Sun 11 Jan Time: 12noon - 4pm
Cost: $52 p.p. [$45 p.p.current Slow Food Members]. BYO
Venue:
On the shaded, rustic farmhouse verandah of 75 Mort St, Katoomba
Enquiries: ckchristine.k@gmail.com 0410 317 886
Bookings: www.stickytickets.com.au/21067
Paysan! L’ete est arrive! Sit back, relax and enjoy a sit down French inspired luncheon provided by
Monique and Roland Kummer of Le Petit Chalet, where the focus is on FRESH PRODUCE SOURCED
DIRECTLY FROM THEIR KITCHEN GARDEN! Enjoy the tranquil bush setting, with a view over the pool to
the kitchen garden, entertained by the antics of frolicking goats.
SUMMER BLUE NOSE WINE DINNER - Wines Of The West Festival Launch
Date: Friday 23 Jan
Time: 6.30 - 10.30pm
Cost: $85 p.p. [$75 p.p. current Slow Food Members]
Bookings: 4782 1111
Venue: The Carrington Hotel, Katoomba St, Katoomba
Launching the Wines of the West Festival, the evening start with drinks on the Piazza, followed by a
Summer inspired menu using produce mainly sourced within 100 miles & matched with fine regional wines
from Western NSW chosen by The Carrington’s Sommelier, Andrew Russell.
WINES OF THE WEST FESTIVAL, KATOOMBA
Date: Sat 24 and Sun 25 Jan
Time: 11am – 5pm
Pay at Door: $12 p.p. (not suitable for under 18yrs)
Venue: The Carrington Hotel, Katoomba St, Katoomba
Enquiries: 4782 1111 Showcasing more than 25 wineries, breweries & distillers from the Central West of NSW, this is a fun
weekend of tasting & learning about wine with the opportunity to purchase wines at the event.
THE CARRINGTON TRILOGY EXPERIENCE
These events are a perfect way to start the weekend – and timed perfectly for those wanting to dine locally
afterwards. Book into any one event for $25 (terrific value) or attend all three for $60, but please note that
numbers are limited, so if you missed out in previous years, you should book early: 4782 1111
COCKTAILS @ 3000 feet
Date: Fri 30 Jan
Time: 5 -7pm
Cost: $25 (not suitable for under 18yrs)
Resident Mixologist, Evan Brown, will shake his Cocktail Maker, and explain the art (and secrets) of
making excellent Cocktails. Of course you get to sample the creations.
WINE TASTING – something special
Date: Sat 31 Jan
Time: 5 -7pm
Cost: $25 (not suitable for under 18yrs)
Resident Sommelier, Andrew Russell talks wine through this educational tasting of wines he has reserved
especially for this event. After which, Andrew will lead a guided tour of the Cellars where some special
deals will be on offer to attendees only. Limited to 25 in this intimate venue.
Beerology: Craft Beer making in the Blue Mountains
Date: Sun 1 Feb
Time: 5 -7pm
Cost: $25 (not suitable for under 18yrs)
Sample craft beers with Beerologist, Michael Brischetto, whilst he unravels the mystery of a micro brewery.
This event is great for beer lovers and those interested in the beer making process. Limited to 25 in this
intimate venue.
Page 1 of 5 The 2015 GASTRONOMY PRECINCT
Program of Events
24-25 January
Supported by
Coincides with Wines of the West Festival, Katoomba. These events are within strolling distance from the
Carrington Hotel. GASTRONOMY PRECINCT – ‘ TALKS/TOURS/TASTINGS’ ALL FOOD TALKS
/FOODIE FILMS at the Cultural Centre are FREE. Related product/produce/tastings available for sale at
some talks.
SATURDAY 24 JANUARY 2015
Food Talks in the Seminar Room, Blue Mountains Cultural Centre
11am My Chemical Free Kitchen with Sharon Hall
Sharon is the creator of My Chemical Free Romance (Facebook.com/MyChemicalFreeRomance,
mychemicalfreeromance.com ) and is on a mission to educate and inspire individuals to make safer
choices - as well as inspire big businesses to give us safer choices. This talk focuses on the kitchen: “In
our modern society toxic chemicals have crept into all areas of our lives – especially our kitchens. Sharon
will talk us through where they are hiding and simple ways to reduce them.
12noon Cultivating the Inner Garden with Kay Ridgway
How a healthy gut, good nutrition and dietary management are vital for physical, mental and emotional
well-being Kay has been a practising naturopath in the Blue Mountains for over 35 years. She is also a
passionate cook so brings a wealth of experience to her talks. Kay is a member of Slow Food Blue
Mountains.
12.45 ‘Le pain’ without the pain: Artisan breads in France with Rebecca Harris
Join Slow Food Blue Mountains member Rebecca Harris for her fascinating talk. Rebecca is a joint author
of 1001 Foods You Must Eat Before You Die and holds a Diplome Universitaire du Gout, de la
Gastronomie et Des Artes de la Table from the University of Reims, Chyampagne- Ardenne and Le Cordon
Blue, Paris. She bakes bread and makes butter whenever she can.
1.30 “FOODIE FILM”
HAUTE CUISINE - Directed by Christian Vincent Duration: 96 Mins Rating: PG 13 (Profanity) Based on
actual events and frequently referred to as a ‘Francophile fantasy’, this film is based on a little-known cook,
who ruffles a few feathers when she becomes the personal chef of President Mitterand.
Supporting our foodie film segment over the gastronomy precinct long weekend, the following outstanding
local cafes/food related businesses, will be putting on the menu their interpretation of RATATOUILLE,
brimming with fabulous, local seasonal summer vegies. Bon appétit!
*Little Paris Café Town Centre Arcade, Shop 4, 81 Katoomba Street Katoomba. Bookings essential:
47821767/E littlepariscafe@gmail.com. (‘Ratatouille Parmesane’ on menu believed to have come from the
Provence region of France. Available Saturday & Sunday 10am – 3pm
*Leura Garage - Café-Restaurant-Bar 84 Railway Parade Leura, Ph 4784 3391
Page 2 of 5 The 2015 GASTRONOMY PRECINCT
Program of Events
Supported by
SUNDAY 25 JANUARY 2015
11 am HISTORIC KITCHEN TOUR WITH DEVONSHIRE TEA @ The Paragon
Owner Robyn Parker will take you on a fascinating tour of the Paragon, Australia’s oldest and longestrunning café. You’ll even take a peek upstairs in looking at the original bakery and see where the
chocolates are made. The tour takes approximately 2 hours and finishes with a delicious Devonshire tea.
Cost: $25 Bookings: The Paragon ph47822928
Food Talks in the Seminar Room, Blue Mountains Cultural Centre
11 am The Good Life: Almost Self-Sufficiency On A 1⁄4 Acre Block
Back by popular demand, Pat and Marnie will talk about their successes producing food on a small block in
Katoomba and also give details of the extensive plant varieties grown. Their considerable knowledge also
extends to how to preserve, store and cook produce. An inspiration! Not to be missed! Pat and Marnie are
also members of Slow Food Blue Mountains.
12pm 100Miles ...an hour!!! SLOW FOOD ... servedFASTWithJamesHowarth&FabriceRolando
James Howarth, Leura Garage (Blue Mountains Best Restaurant BMLOT Awards 2014) and Fabrice
Rolando, First Farm Organics, lift the lid on the commercial realities of growing food locally to feed visitors
from near and far. Where does ideology and reality converge when it comes to modern food production,
distribution and food service? The restaurateur and the farmer share their experiences of working together
growing and supplying food within a 100 mile radius to be served within a fast paced award winning dining
environment.
12.45 Salt as Nature Intended with Sydney Salt Co
For thousands of years salt has been harvest for culinary used and its high value in society has helped
shape the world as we see it today. Yet, something peculiar has happened in the last century: The
emergence of large scale industrial salt has marginalized the true value of salt and the craftsmanship
involved. In this talk/tasting session we will introduce you to the world of artisan salt making and the
beautiful characteristics it can bring to your dinner table. Sydney Salt Company is a salt, tea and spice
merchant offering a diverse range of natural gourmet salts. The talk/tasting session will be held by Sydney
Salt Company’s founders, Erica and Matt.
1.30 pm FOODIE FILM (Permission for public screening pending)
Cancelled
Summer Harvest has been created by Slow Food Blue Mountains for the enjoyment of visitors & locals alike.
As these events are popular, please book early to avoid disappointment & note that RSVP is only accepted with full payment.
Numbers are limited at most events & age restrictions may apply. Information correct at time of printing.
Visit www.sfbm.com.au for other Summer Harvest events.
Please check details when booking as the responsibility for these events resides with the event presenter & venue.
Page 3 of 5 PROGRAM OF EVENTS
January & February 2015
WHAT’S THE BUZZ ABOUT BEES ? With Lyle and Karen Clinton
Dates: Sat 31 Jan
Time: 1.30pm
Cost: $85 p.p.
Venue: 27 Old Bathurst Road, Woodford
Bookings: Karen – 0409 668 537
Backyard beekeeping at the Woodford Honey Apiary offering an introduction to bee keeping followed by a
delicious, honey- inspired afternoon tea.
MAKING GERMAN RYE BREAD BY HAND with Nick Schwarz
Dates: Tues 3 Feb
Time: 12.30pm Cost: $70 p.p. per workshop
Venue: Schwarzes Bakery, Patisserie & Coffee Shop, 30 Station St, Wentworth Falls
Bookings: Phone Nick Schwarz on 0414 892 892/4757 3300
Using Schwarzes old rye sour culture & finest organic rye flour, learn all the steps needed to make this
traditional bread. A hands-on workshop! Nick is a passionate baker, & believes in using only the finest
ingredients & has been involved with his family’s bakery & patisserie at Wentworth Falls for many years.
LUSHIOUS VEGETARIAN COOKING CLASS with Sid Stolk
Date: Sat 7 Feb
Time: 10am – 1pm Cost: $70 p.p. (Gift vouchers available)
Venue: Clairvaux Community Centre, 14 Oak St, Katoomba
Bookings: 0432 143 523
Learn to make simple, time-friendly, amazing tasting vegetarian dishes, including creating beautiful pestos
from your kitchen garden. Rediscover the joys of cooking! This class concludes with eating lunch together.
GOOD ENOUGH TO BOTTLE – Tips on Preserving using Fowlers Vacola Equipment
Date: Sat 7 Feb
Time: 11am to 2.30pm
Cost : $10 p.p.
Venue: Katoomba - TBA at time of booking
Bookings: cloudlands@iinet.net.au Ph 0423 109 270
Learn the simple steps for using a Fowlers Vacola Electric Sterilising Unit. Look at equipment required,
some hands-on practice & take home step-by-step sheets to keep. Light morning tea provided.
THE AUSTRALIAN AGA WAY OF LIFE with Belinda Norman
Date: Sat 7 Feb
Time: 10.30am - 1230
Cost: $35 p.p.
Date: Tue 17 Feb
Time: 6.30pm - 8.30pm Cost: $35 p.p.
Venue: Little Food Co-op, 10 Reynolds Lane, Blackheath
Bookings: 0410062705 E: Belinda@thelittlefoodco-op.com.au
The Little Food Co-op and AGA Australia will be running three cookery workshops hosted by Belinda
Norman, which will focus on the Slow Food philosophy and support locally-grown, quality and sustainable
produce. See the AGA Shop website for more details www.agashopaustralia.com
VEGETARIAN COOKING CLASS FOR MEN with Sid Stolk
Date: Sun 8 Feb
Time: 10am – 1pm Cost: $70 p.p. (Gift vouchers available)
Venue: Clairvaux Community Centre, 14 Oak St, Katoomba
Bookings: 0432 143 523
This cooking class is for men only and will give you an opportunity to rediscover the benefits of the simple
but creative activity of cooking, making beautiful, delicious vegetarian dishes to share with family and
friends. This class will conclude with eating lunch together.
FERMENTED VEGETABLES with Jane Ruehmkorff
Dates: Sun 15 Feb
Time: 10.30am - 1.30pm
Cost: $70p.p. per workshop
Venue: 8 Lucinda Ave, Springwood Bookings: 4751 2904 towardsawareness@southernphone.com.au
Learn how to ferment your own vegetables, taste mature fermented vegetables with lunch provided and
take home 3 different kinds of fermentations and workshop notes. A fun hands-on workshop with Jane
whose popular workshops have been a sellout for 5 years at Summer Harvest.
Page 4 of 5 PROGRAM OF EVENTS
January & February 2015
MAKING SOURDOUGH AT HOME with Marnie O’Mara
Date: Sat 21 Feb
Time: 11am - 2 pm Cost: $10 p.p.
Venue: Hydro Majestic Hotel, 5288 GWH, Medlow Bath Bookings: marnieengel@hotmail.com
Making your own sourdough bread need not be a challenge - learn step by step how to this bread at
home, with Marnie O’Mara, a passionate cook, preserver, & gardener!
GARLIC GROWING, HARVESTING & BEYOND with Jocelyn Colleran
Date: Sat 21 Feb
Time: 2.30pm - 5pm
Cost: $45 Venue: Parklands Country Garden Lodges, 32 Govetts Leap Rd, Blackheath
Bookings: jcolleran@bigpond.com
A passionate advocate for Australian garlic, Jocelyn has been growing it for a decade. Find out about different
garlic varieties, how to best raise & cure your own crop & enjoy the culinary delights of the ‘stinking rose’.
SUMMER DESSERTS @JOSOPHAN’S FINE CHOCOLATES with Jodie Van der Velden
Date: Sat 21 Feb
Time: 2pm - 5pm
Cost: $99 p.p.
Venue: Josophan’s Fine Chocolates - 132 The Mall, Leura
Bookings/Enquiries: 4784 2031
Learn some fab new skills, hints, tips and theories from Jodie to enable you to create a stunning, plated
Summer dessert using Fair Trade certified chocolate and delicious summer fruits and herbs. Enjoy dessert
tasting as part of the workshop as well as something to take home.
FERMENTED VEGETABLES with Jane Ruehmkorff
Dates: Sun 22 Feb
Time: 10.30am - 1.30pm
Cost: $70p.p. per workshop
Venue: 8 Lucinda Ave, Springwood Bookings: 4751 2904 towardsawareness@southernphone.com.au
See Details on listing for Sun 15 Feb
MAKING GERMAN RYE BREAD BY HAND with Nick Schwarz
Dates: Tues 24 Feb
Time: 12.30pm
Cost: $70 p.p. per workshop
Venue: Schwarzes Bakery, Patisserie & Coffee Shop, 30 Station St, Wentworth Falls
Bookings: Phone Nick Schwarz on 0414 892 892/4757 3300
See Details on listing for Tues 3 Feb
The CHOOKS TOUR
Date: Sat 28 Feb
Time: 10.30am – 2.30pm
Cost: $10 p.p.
Venues: Various
Bookings: sfbm@slowfoodaustralia.com.au
Every egg matters - every hen matters! Our famous, annual chook-inspired event is on again! This is an
ideal workshop for people wishing to have some ‘chooks out the back’. Up to 5 small, integrated backyard
chookhouses and Chook-runs in the Blue Mountains will be visited. Chat to the owners about what they do
and get useful tips. Due to high demand - This event books out quickly
The Summer Harvest Festival is supported by each presenter and:
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