2024 Seasonal Dinner and Snail of Approval Presentation
What a night! We celebrated our phenomenal Snails (new and ongoing), ate delicious food, partook in some fun and frivolity and raised some valuable funds to go towards sponsoring this years’ fantastic line-up of Slow Food events.
Thank you again to our generous and outstanding exhibitors, and all those who supported Slow Food last night through their attendance, participation and contributions to a fabulous evening.
Gratitude to Food and Beverage Director Andy Wilcox of Park and Cove Restaurant and his team, and to Matt Golinski – Official for his ongoing support and passion to local producers, artisans and restaurateurs.
Great to see so many new connections instigated through these events.
See you all again soon!
Entrée (Alternate Drop)
Noosa Reds ox-heart tomato, pangrattato, chilli macadamias, herbs, grilled zucchini with aged balsamic on a bed of stracciatella cheese; or
Coconut Forage Farm chicken larb, with a green goddess salad including pomelo, snow pea and mint.
Main (Alternate Drop)
Piggy in the Middle pork belly, peach, sour lemon, carrot puree, fennel and apple slaw; or
Eastwell Farm beef rump cap, oyster mushroom, black garlic, crispy potatoes and red vein sorrel.
Dessert
Sticky pineapple tamarind pudding, vanilla chantilly and Suncoast Lime caramel; or
Daintree chocolate melting moment and milk sorbet with caramel.
