Slow Food Hunter Valley

07/09/2026

Damon Gameau's film 2040 is being screened on Saturday, September 12 from 2pm until 5pm. This film looks at the positive solutions that are out there to combat the effects of climate change and shows that there is hope for the future of our children and grandchildren. The event will include a panel discussion and Amorelle Dempster from Slow Food Hunter Valley will be on that panel.
Tickets are just $5 and the event is at the Reading Cinemas in downtown Maitland.

06/09/2026

💚 RECIPE IDEA 💚

We know it’s spring but our Slow Foodie, Marcus, still has leftover Brussel sprouts from Nebo Farm. When you buy a whole stem of sprouts, you’ll be able to make lots of dishes and we’re not talking over-boiling this veg which releases sulphur compounds that create a mushy texture and a strong, unpleasant smell.

Brussels sprouts are a member of the Brassicaceae family of vegetables and closely related to kale, cauliflower, and mustard greens. They are low in calories but high in fibre, vitamins, and minerals. They are especially rich in vitamin K, which is necessary for blood clotting and bone health. You may have not such pleasant memories of overcooked greens but you need to give them a second chance.

Marcus has made this delicious curry to use up all his sprouts. You can find the original recipe on the link below:
https://plantbasedonabudget.com/sesame-brussels-sprouts-curry/

We hope you enjoy this week’s post. We love to see what you are cooking with your fresh produce so please feel free to share your favourite veggie recipes and food pictures with us.

~ Helen, Marcus and Liz

30/08/2026

💚 RECIPE IDEA 💚

Biodiversity is the guarantee of our future and Slow Food International has been committed to saving agricultural biodiversity for over 20 years, supporting local communities and producers, and educating people at every level in schools, markets and events, worldwide. Slow Food Hunter Valley demonstrates this commitment every first and third Thursday of the month by supporting farmers to bring an amazingly diverse range of produce to the Earth Market Maitland.

Our recipe this week is inspired by what you will find at the market this Thursday - cauliflower from Nebo Farm, garlic from , olive oil from Hunter Olive Growers, chilli from Felicia, bread from Organic Feast parsley from Munni Farm, lemons from Oakhampton Heritage Farm, pasta from Pasta Emilia and vegetable stock made from the veggie offcuts.

You can find the recipe on the link below:
https://www.womensweeklyfood.com.au/recipes/spelt-pasta-silky-cauliflower-sauce-32182

We hope you enjoy this dish. We love to see what you are cooking with your fresh produce so please feel free to share your favourite late winter recipes and food pictures with us.

~ Helen, Marcus and Liz

28/08/2026

To the Food Rescue Kitchen Crew

🙏Thank you so much team for managing the work around this week with the Home Show coming to the Maitland Showground.
And thanks to the wonderful Showground office staff who worked with Slow Food Hunter Valley to make sure all the beautiful meals went out to the community as usual. And to Jen Drennan, thanks for doing all the behind the scenes organising to link it all together.
👏👏👏👏👏

23/08/2026

💚 RECIPE IDEA 💚
Our Slow Foodie, Marcus, is keeping us on track using alternate protein sources to create great tasting dishes. This week he’s decided to spice up a simple “whatever is in the fridge” stir fry with a peanut sauce. He has used tempeh as the protein and has whipped up a colourful dinner in no time. The sauce recipe makes more than enough for the dish but it will keep for up to a week in the fridge and can be used as a dipping sauce or marinade.
Peanut Tempeh Stir Fry (serves 2)

250 gram pack of tempeh from Organic Feast (or firm tofu..) sliced or cubed.
150 grams white cabbage - finely sliced
150 grams red cabbage - finely sliced
200 grams Brussel sprouts - finely sliced
200 grams bok choy or other Asian leafy green, finely chopped

Basically you could use 600-700 grams of any veg you want or have to hand.
For the peanut sauce:
• 3 tbsp peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp lime juice)
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 small garlic clove, grated/minced
• 2–4 tbsp warm water, to thin
• Optional: sriracha, or red pepper flakes
Mix all peanut sauce ingredients together.

Add some peanut oil or oil of your choice to a wok.
Fry the tempeh until brown, then add the cabbage and Brussel sprouts. Stir fry until nice and charred. Add the bok choy and peanut sauce, stir around for a few more minutes.

Serve with some toasted sesame seeds, fresh coriander and squeeze over some lime juice.

We love to see what you are cooking with your fresh produce or veggie leftovers so please feel free to share your favourite stir fry recipes and food pictures with us.

~ Helen, Marcus and Liz

19/08/2026

It's on tomorrow!

19/08/2026

That's it in a nutshell or an hourglass!

⏳«The easiest way to see power in the food system is to look at its shape. It’s an hourglass, with millions of farmers and farmworkers at the top, eight billion eaters at the bottom, and between them a narrow waist of corporations through which almost everything must pass: a handful of grain traders, seed and chemical firms, processors, and retailers.

Whoever controls the waist of the hourglass decides what gets grown, what it costs, who profits, and who goes without. That is why hunger and abundance can share a planet, and often the same city. Both are produced by the same arrangement».

These are the words of Raj Patel, award-winning author, filmmaker, academic, and one of the world’s leading voices on food systems, justice, and democracy.

Raj Patel will join the conference “Food Justice and the Taste for Power” at Terra Madre2026.

September 25th - 6:00 pm
📍 Auditorium Reale Mutua

Learn more through the link below and make sure to reserve your seat!

https://2026.terramadresalonedelgusto.com/en/event/food-justice-and-the-taste-for-power/

From September 24–27, brings the world’s to the heart of Turin.

Organized by Slow Food, Città di Torino and Regione Piemonte

16/08/2026

💚 RECIPE IDEA 💚
Each week we aim to use donated, rescued and seasonal discards to make delicious offerings at our Earth Market stall. All funds raised go to the Food Rescue Kitchen, Earth Market and other Slow Food Hunter Valley projects. Throughout winter, our Slow Foodie, Marcus, creates warming dishes to sell at the market. This Thursday customers will get to enjoy a Roasted Pumpkin and Red Lentil Dal. Not only will this dish contain vegetables from our stall holders but also a healthy dose of alternate protein and fibre in the form of red lentils. What better inspiration for a dish!

Remember when you vegetables and vegetables, the flavour is always so much better.

You can find the original recipe on the link below:

https://www.mygfguide.com/roasted-pumpkin-dhal/

We hope you enjoy this recipe. Feel free to visit the Slow Food stall at the Earth Market this Thursday for a serve. We love to see what you are cooking with your fresh produce so please feel free to share your favourite winter recipes and food pictures with us.

Helen, Marcus and Liz

11/08/2026

We are so excited about this wonderful partnership. Thank you so much for your wonderful support!