South Australian cook Maggie Beer introduced Slow Food to Australia in 1995, when she founded the first convivium in the Barossa region. Since then, more than 18 local convivia have been formed across the country.
For years, the Slow Food Adelaide & Barossa convivium has engaged an active membership base, which will continue to grow and thrive in the coming years under the new convivium name Slow Food South Australia.
Slow Food South Australia aims to engage and educate local South Australian communities and food producers to discover more about their abundant food heritage and edible biodiversity.
We are honoured to have Cheong Liew OAM as Patron of Slow Food South Australia and Kane Pollard joined our committee in 2022 as Leader of our Chefs’ Alliance. Rosa Matto is Leader of our committee, assisted by Tania Paola. Thilini Wijesekara is our Secretary and looks after membership. Committee members include Rick Burford, Marcelle Barnett, Delphine De’Salisbury, Bhavisha Keswhala and in 2024 we welcomed Simon Millcock and Nick Tadija to the team.
If you would like to know more about Slow Food South Australia, why not come along to one of our many events, sign up to our newsletter, or become a member today!