A delegation of over 40 people is set to take part in the most important international event dedicated to food culture and tradition. They will will represent the emerging food cultures of Oceania at Terra Madre Salone del Gusto in 2018.

Organized by Slow Food in collaboration with the Region of Piedmont and the City of Turin, the 12th edition of Terra Madre Salone del Gusto will be held in Turin, Italy, from September 20 to 24, 2018. Over 5,000 delegates from 140 countries, over 800 exhibitors, 300 Slow Food Presidia, and 500 Terra Madre food communities will gather in Turin.

The Slow Food Australia delegation includes family farmers, producers, academics, chefs, activists in the Slow Food Youth Network (SFYN), students, and representatives of indigenous communities most of whom come from the Slow Food Swan Valley network. The latter group will be involved in the Terra Madre Arena where the Indigenous Terra Madre network will highlight the urgent need to promote and protect the food-production systems of these cultures, valuing their holistic approach and strengthening the ties with the entire Slow Food movement. Some indigenous products, such as spices and herbs, will be also showcased within the International Market, located in Lingotto Fiere and Oval.

The International Market will also host the Terra Madre Kitchens that brings the best of world gastronomy together in one venue. Chefs from four continents will prepare authentic dishes from each country, using products from their home lands, with creativity and passion. From Australia, Jodie Williams, a qualified chef who has worked in Noosa’s food industry for more than 25 years along with Zeb Gilbert, head chef of Wasabi Restaurant & Bar in Noosa will combine native ingredients in the dishes that they will cook at the event.

Amorelle Dempster, Slow Food International Councillor for Australia and Oceania, will be in Turin as well. Speaking about Terra Madre Salone del Gusto, Amorelle says, “I am extremely proud to be part of the international network that is Slow Food, and to represent a delegation that will take part in Terra Madre Salone del Gusto 2018. Food for change is the theme of this 12th edition and I am sure that, through exchange of ideas and dialogue with people who differ in culture, language, and customs, every one of us will return home richer and with new enthusiasm to strive for a better future for our planet.”

In Australia, many initiatives are organised throughout the year by Slow Food local communities some of which raise funds in order to subsidise scholarshipsfor Terra Madre Salone del Gusto: winners receive a round-trip airfare to take part in the event.

Three scholarship winners from diverse categories, Young Farmer, Chef, and Earth Market Stallholder are sponsored by Slow Food Hunter Valley (click here to read more):

• Leisha Parkinson of Bean Cycled in Charlestown. Thirty-four years-old Leisha, co-owns the Bean Cycled mushroom farm at Charlestown Square, a large shopping mall in Charlestown, NSW. She and her brother started the farm in 2017 growing oyster mushrooms on discarded coffee grounds collected from the mall’s cafes. They sell both wholesale to restaurants and retail direct to customers at farmers’ markets.

• Thomas Boyd - Head Chef at Margan Restaurant in Broke. Thomas (27) trained for 18 months at The Ledbury in Notting Hill, London, UK and is a passionate advocate for local produce. At Margan Restaurant, he offers a paddock-to-plate dining experience, working closely with the gardener to understand what is being planted and when things will be ready for harvest, adapting and changing the menu regularly.

• Liam Dennis – Apprentice farmer at MC & SL Dennis Farms, East Maitland. Liam (18) grew up on the family farm he now co-manages with his dad. He cultivates a broader range of crops to ensure greater biodiversity and has moved to natural farming methods. Liam is currently undertaking a Parks and Gardens apprenticeship and is considering setting up a seed bank where local growers can exchange seeds and transfer knowledge.

• Alex Morton-Brown (26), of the Agrarian Kitchen Eatery at New Norfolk, was the successful applicant for the biennial Slow Food Terra Madre scholarship sponsored and organized by Slow Food Hobart. Alex will come to Italy in September to attend Terra Madre Salone del Gusto and connect with the Slow Food Chefs Alliance.  “I love my job and I am absolutely stoked to have this tremendous opportunity to expand my knowledge of cooking local, seasonal food.”

Six delegates - four food producers, a chef and a producer-chef - will go to Turin representing Slow Food Noosa. Erika Hackett, president of the Noosa Food Community, said “it was a great achievement to be able to send such a strong contingent of dedicated food producers and activists to Terra Madre.

Reporting on and covering all aspects of this spectacular display of food, food culture and preservation of biodiversity will be Belinda-Jane Davies, a young, dedicated reporter with the Maitland Mercury. Belinda-Jane was presented with a special award by Slow Food Hunter Valley in recognition of her work in promoting local food, local food producers and assisting the local group to establish in Maitland the first Earth Markets in Australia.

New Zealand will be represented at Terra Madre Salone del Gusto by Angela Clifford. Angela is the CEO of Eat New Zealand, and is committed to putting New Zealand Food on the world map. She is also the Managing Director of Tongue in Groove Wines in North Canterbury, and has had wine business roles in both Australia & New Zealand over the last 20 years. Angela is also the co-owner of the organic permaculture CSA property The Food Farm.

Taste Workshops and Cooking Schools are paid events and can be purchased online; the Terra Madre thematic Forums are presented by delegates of the network and are open to the public as long as seats are available. 

Click here for the list of available events, which is constantly updated.