Every two years, Slow Food International holds an event in Turin in Italy called Terra Madre/Salone del Gusto. Cyril Jackson Hospitality student, Che Cox is one of two Indigenous students – who were selected to assist Elder Dale Tilbrook, from the Swan Valley and Eastern Region Slow Food Convivium, in the preparation and presentation of the Indigenous Food Workshop. Apart from helping to prepare food, Che will also attend the Swan Valley and Eastern Region stand and talk to people who come to taste the showcased product. Che will have the opportunity to connect with other youth attending from the entire world.
Slow Food International is a celebration of Slow Food from all over the world. This year in September, Elder Dale Tilbrook will present a workshop on Australian Indigenous Food and will offer tastings of many Indigenous, packaged food products from the South West of Western Australia as well as kangaroo dishes to about 50 people.
The aim is to take participants on a journey of appreciation of Australia’s native foods and explain how they were gathered and used by Aboriginal people, and how an industry has grown up around harvesting and processing bush food into products such as jams, sauces and dukkahs, which everyone can enjoy.
This is a great opportunity for the convivium as it is the first time since 2004 that Australia has had a workshop proposal accepted. The competition to hold a workshop is fierce with convivia from all over the world vying for a space. These small workshops are very popular and quickly sell out. Swan Valley and the Eastern Region are taking a stall to showcase these and other products.
The festival runs from 22 to 26 September 2016 and is expected to attract about 1 million visitors.
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