Tag Archives: beetroot

less food waste & more delicious salami

Today on belly, sister T & sister D spend the first hour with the aptly named Aime Green, who travels the country helping
festivals to manage their waste and focus on sustainability. And we'll be talking compost, yei!

Then we are off on a belly safari to Billinudgel, to the Salumi Australia factory, to learn how artisan smallgoods (salumi in Italian) are made, and how they differ from the home made and the big fast factory methods.

To contact Aime Green:

http://greenchief@sustainability.com<mailto:greenchief@sustainability.com>

To find out more about Salumi Australia, especially where they will be next

https://www.facebook.com/SalumiAustralia

And the website, which should have lots of recipes after Easter, they promised

http://www.salumi.com.au/

Meantime, here are a couple from the bellysisters

FROM THE BELLY LAB – PIGGY ROOTS RECIPE – by sister T

small onions, whole, peeled
medium or small potatoes, whole, peeled or unpeeled
mixed roots such as parsnips, carrots, beetroot, cleaned, left whole or halved or quartered lengthways
(opt) whole chillies and halved and seeded capsicum
fresh rosemary or thyme sprigs
smoky pancetta
good olive oil

This is a way to simply dress up veg to accompany roast meats, or makes a very good meal on its own. And if you eat the potatoes on the first night you can mix the rest through cooked rice and reheat in the oven the following night. So you can feel at one with our peasant ancestors, who could make a little bit of 'his majesty the pig' go a very long way.

pre-heat oven to 180-200 degrees C
oil base of a wide oven dish, add veg and herbs, salt, pepper, light drizzle of olive oil
cut pancetta into 1 cm thick slices, then 1cm wide strips (similar to French lardons)
add to veg – the only slight trick to this dish is to have the pancetta on top and not stir the veg until the strips have rendered their fat into the veg and gone crispy, so the roots absorb (and cook in) the fat and smokyness. You don't need a lot of pancetta to make a big difference to the flavour. I used about 3kg of veg to 2 thick slices of pancetta.
The capsicum adds a moist element, but it's not essential, and the chillies are good left whole so they don't burn and can be left to the chilli lovers only.

ITALIAN CLASSIC – BUCATINI ALL'AMATRICIANA RECIPE

translated by sister T from Slow Food Ed 2001 – "Ricette di Osterie d'Italia" – Italian tavern/bistro dishes
recipe from ristorante La Conca, right in the town of Amatrice

This recipe from the mountains of central Italy is as famous within Italy as Ligurian pesto is around the world. Even by Italian standards it gives rise to more growling about "the one and only proper recipe" than most – often because guanciale, cured pig jowl, is supposed to be the one and only piggy bit to use. But if you can't find guanciale, use a good pancetta.

For 4 people

500 g bucatini pasta
1 kg peeled tomatoes
400 g guanciale
1/2 glass (say 100/150 mL) dry white wine
aged pecorino cheese (not Parmesan)
extra virgin olive oil
chilli powder, salt

Cut any hard bits off the guanciale and cut into small dice. Brown in a cast iron pan with a little olive oil and chilli powder. Add the wine, then squashed peeled tomatoes, salt, cook 15 minutes.
Meantime cook bucatini in plenty of salted water. Drain well.
Add to tomato sauce pan and stir with pecorino until well combined.
Serve on hot plates.

Obviously a pretty simple recipe that relies on good ingredients – but you are allowed to use tinned tomatoes I think. Absolutely no garlic or onions according to Mrs Perilli from La Conca.

SALUMI SAFARI

If you would like to listen to the audio of Sister T's belly safari at the Salumi Australia HQ in Billinudgel, please just click on the audio files below, or check out the great pics by the belly photographer, Madam Zaza. You can almost smell the salami! Actually one of the most interesting things is that the aging room, which was simply loaded with all sorts of good things (roughly 10 tons of cured meat), smelled more of pleasant moulds, like a cheese room. I was constantly reminded of the similarity of techniques and natural processes between cured meats and cheeses and winemaking – the magic of fermentation, and the temperature and hygiene control that skilled producers can use to work with nature, rather than bombing our food with chemicals designed to counteract hurried and potentially harmful industrial processes. Though I still have strong doubts about pig fat actually being mostly unsaturated (as Michael says in our interview), I love his idea that animals don't make bad fats, factories make bad fats. If you know who first came up with that one, please let the bellysisters know.

Salumi safari Part 1

Salumi safari Part 2 – drying room

Salumi safari – Part 3 – aging room

Salumi safari Part 4

BELLY BULLETIN

Research out of Duke-NUS Graduate Medical school in Singapore published in the Journal of Hepatology has discovered a link between consumption of coffee and prolonging the lives of those with cirrhosis of the liver.‭ ‬The study found that people living with cirrhosis of the liver caused by non-viral hepatitis were less likely to die if they consumed at least one cup of coffee daily.‭ ‬The research also indicated that the more coffee the patients drank,‭ ‬the better their chances for survival were.‭ ‬The results are not connected solely to caffeine,‭ ‬and tea and caffeinated soft drinks did not have the same benefit.‭ ‬The researchers believe the results are due to coffee lowering the level of enzymes in the blood that cause cell breakdown and inflammation of the liver.‭ ‬It is believed that coffee reduces oxidative stress‭ (‬stress on the body caused by cumulative damage of free radicals over time‭)‬.

Local company Madura Tea Estates is the official sponsor of Cancer Council’s Australia’s Biggest Morning Tea . Australia’s Biggest Morning Tea is a national fundraising event, mostly help in the month of May, that invites Australians to host or attend a morning tea and raise funds for cancer research, prevention, early detection and patient support programs. Over the last two decades, $110 million has been raised for the Cancer Council. Stephen Bright of Madura Tea Estates says : ‘We have made it simple for the host by creating special host kits on our website.’ The company is also going for the Worlds Biggest Tea Bag title. The record currently is 150kg. As host kits and specialty marked packs in store are purchased more tea is added to the tea bag. The Worlds Biggest Tea Bag will be on show at the next public event at the Byron Lighthouse on May 20th. ‘We currently have 79kg in the tea bag’ We hope to have well over 100kg at our Byron Bay event’ said Mr Bright. Host packs are available online at www.maduratea.com.au

The international Union for Conservation of Nature‭ (‬IUCN‭) ‬reported in‭ ‬2010‭ ‬that sturgeon had become the most critically endangered group of animals in the world due to humans desire for caviar.‭ ‬When this report was released,‭ ‬85%‭ ‬of the species was at risk of extinction.‭ ‬It is the usual practice that pregnant sturgeon are killed before their eggs are harvested.‭ ‬As the fish do not reproduce annually,‭ ‬it can take many years for the population to recover from a decline.‭ ‬To continue to fulfil the worlds demand and yet preserve the life of sturgeon,‭ ‬some sturgeon farmers have been using alternative‭ “‬no kill‭” ‬methods of roe collection.‭ ‬Vivace a small farm in Loxstedt Germany has perfected the technique of‭ “‬massage‭” ‬to extract the eggs.‭ ‬The massage method involves first observing a sturgeons eggs by ultrasound,‭ ‬and if ready a signalling protein Is given to the fish several days before the egg harvest,‭ ‬to induce labour,‭ ‬and the roe can then be pumped out of the fish with a gentle massage.‭ ‬There are many benefits to this process,‭ ‬including sustainability and financial viability as the same sturgeon can be‭ “‬massaged‭” ‬several times throughout their lifetime,‭ ‬not just live for‭ ‬7‭ ‬or‭ ‬8‭ ‬years to mature and be killed.

Cheeses Loves You Cheesemaking Classes
Debra Allard from Cheeses Loves You has announced her latest cheese making classes at Burringbar Hall.
Friday, 2^nd May – Drunken Goat, Washed Rind Reblochon, Persian Feta.
Saturday, 3^rd May – Colby, Camembert, Goat Chevre, Cow Cream Cheese/Quark.
email Debra for more information – cheeseslovesyou@bigpond.com

Popular local caterers Open Table are running cooking workshops through May

Middle Eastern Workshop Sunday May 25th. Raw Food- Sunday 4th May
Moroccan Cooking- Sunday 11th May
Gourmet Wholefood- Saturday 17th May: look for Open Table on facebook for more details

And finally, an interesting new publication to check out if you like to think about food issues.
The Graduate Journal of Food Studies is a US based online publication, that publishes food research stories from graduate students of food issues around the world. The first issue includes the social history of the "trophy kitchen", food and agriculture propaganda in North Korea, a Detroit food justice group, and lots of great photos and drawings for those of us who like to look at the pictures – www.graduatefoodjournal.com

MUSIC – For info and videos of tracks we played today go to – http://bayfm.org/programs/belly-/

or at least check out the gorgeous Fabio KoRyu Calabro' on Youtube, singing about everything from veg to salami to managing to fool his cat – all in Italian, just helped out by his uke

SALUMI AUSTRALIA VISUAL TOUR – All images on this post copyright Isabelle Delmotte – id(at)idbytes(dot)net

Thank you very much Michael for a very interesting experience, I only wish internet scratch and sniff technology was available.

31 May 2010 radio show – wild fermentation

yes it was a hubble bubble show when we talked about harnessing the wild things in the air to make our food more delicious and healthier. Our wonderful new bellysister Andrew gave us a quick introduction to permaculture, it sounds like you can adapt its principles to gardens large and small, wild and messy or neat and contained. And he has a fermentation fetish! (His words I promise) We love a boy with a fetish on belly. This intro will drive the search engines crazy I reckon. Sister T

GUEST : Andrew Carter, permaculture, sustainable living and delicious fermented things educator

Introduction to wild fermentation – by Andrew

My approach to pickles and ferments is inspired by living in Korea several years ago. Also Sandor Katz has been a huge inspiration. He wrote a great Wild Fermentation Book which you can get from the wild fermentation website www.wildfermentation.com The book’s called Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003). It’s the best and most accessible book on fermentation. Sandor is a long-time HIV survivor living in the States and boosts his natural immunity with a range of ferments that he makes (from miso, to sourdough to sauerkraut and much more). Sandor has earned the nickname “Sandorkraut” for his love of sauerkraut.

There is a wide range of scientific evidence that traditional fermentation techniques like these create healthy, disease preventing foods. But for me it’s also about the unique tastes that fermentation creates, no two ferments are ever the same.

Some people worry about germs and contamination which is understandable given the social emphasis against germs, bacteria etc. We forget that we have co-evolved with microorganisms and need them for optimum nutrition. Anyone not into yogurt these days. In the war on germs, we forget that some bacteria are highly desirable to add nutrients, assist in preserving, and removing toxins. Further, presence of many probiotic, healthy lacto-bacteria displace other unwanted ones. I believe we should take precautions against spreading disease and contamination but I sometimes think our society’s obsession with sterile conditions is linked to our state of chronic disease.

For both of the following recipes you need some equipment that can compress the pickle contents. Different cultures use different strategies. I find it easiest to use a wide mouthed, round food grade container and then find something that fits snuggly inside to weight down the ingredients. Use either food grade plastic (a honey container), glass jar or ceramic crock that easily fits your ingredients (with room to spare). The size depends on the quantity but for these recipes 1-3 litre capacity should be fine. This technique helps the material ferment and also protects against contamination. You will find that the salt draws liquid out of the ingredients which rises above the other contents – this is what you want. You can use a saucer weighted down by a glass jar full of water, or just use a glass jar which fit inside the mouth of your chosen fermentation vessel. You will also need a muslin cheesecloth to cover the ferment to keep out flies.

Organic ingredients work best and have healthier bacteria. Also don’t use iodised salt. Iodine is anti-bacterial and will compromise your fermentation, sea salt is best. Use clean equipment and clean hands at all times.

RECIPES :

DELICIOUS GUEST RECIPES FROM ANDREW CARTER

Andrew says this is a great way to use the abundance of papayas we have in this area – practically weeds, we see them popping out everywhere, laden with fruit. That’s the bellysisters idea of a good street tree!

PAPAYA PICKLE

Equipment

Glass, ceramic or plastic crock
Another jar (or saucer) that fits snuggly inside the mouth of the jar
Muslin or cheesecloth or tea towel

Ingredients

1 or 2 green papayas skin and seeds removed (total weight approx 500 grams)
I clove of garlic, finely chopped
1 tablespoon of ginger (grated)
Two teaspoons of salt (or to taste – should be on the salty side but not too much)

Method

Chop or grate papaya, finely or coarsely, however you like it.
Add papaya to your container, and sprinkle salt on as you go. The salt pulls water out of the papaya (through osmosis), and this creates the brine in which the pickle can ferment and sour without rotting. The salt also has the effect of keeping the papaya crunchy, by inhibiting organisms and enzymes that soften it. You might need to experiement with the amount of salt. I use more salt in summer, less in winter. For larger quantities 2 kilos of ingredients will need 2 tablespoons of salt.
Mix ingredients together and pack into jar. Pack just a bit into the jar at a time. This packs the ingredients tight and helps force water out.
Cover papaya with a plate or some other lid that fits snugly inside the jar. Place a clean weight (a glass jug filled with water) on the cover. This weight is to force water out of the ingredients and then keep the ingredients submerged under the brine. Cover the whole thing with a cloth to keep dust and flies out.
Press down on the weight to add pressure and help force water out of it. Continue doing this periodically (as often as you think of it, every few hours), until the brine rises above the cover. This can take up to about 24 hours, as the salt draws water out of the ingredients. Some veggies, particularly if old, simply contain less water. If the brine does not rise above the plate level by the next day, add enough salt water to bring the brine level above the plate. Add about a teaspoon of salt to a cup of water and stir until it’s completely dissolved.
Leave the container to ferment. I generally store the jar in an unobtrusive corner of the kitchen where I won’t forget about it, but where it won’t be in anybody’s way.
Check the pickle every day or two and taste it. Generally it starts to be tangy after a few days, and the taste gets stronger as time passes. A minimum of 2-3 days should have it tasting great. In the cool temperatures of winter, kraut can keep improving for a longer period (5-10 days perhaps). In the summer or in a heated room, its life cycle is more rapid and it may taste less pleasant sooner. Trust your senses about whether it’s okay.
Enjoy. I generally place the finished pickle in a jar in the fridge and eat as a condiment with meals.

BLOODY BEETROOT

Equipment
as above

Ingredients

3-4 fresh beetroots peeled (500 grams)
1 tablespoon Caraway seeds
2 teaspoons of salt

Process

Follow same process as for papaya pickle. Watch the brilliant crimson liquid doesn’t escape from the jar and make a mess. Beetroots can exude a lot of liquid – hence the name.

YOGURT

Andrew tells me there is a word “to yog” meaning to make yogurt – so follow his recipe and advice for happy yogging.
Equipment:

Saucepan
Thermometer
Insulated cooler
Storage Jars

Ingredients: (for 2 litres)
2 litres whole milk
2 tablespoons/30 millilitres fresh live-culture plain yogurt for starter

Directions:
Preheat jars and insulated cooler with hot water so the yogurt stays warm to ferment.
Gently heat milk to 82o stirring frequently to avoid burning the milk (heating the milk results in a thicker yogurt)
Cool the milk to 43o or as close to body temperature as you can (+/- 4o is okay as the culture is pretty robust)
Add the starter mixing it thoroughly into the milk.
Pour the mixture into the sterilised preheated jars and seal.
Place the sealed jars in the insulated cooler and place towels or bottles of hot water in with them to ensure a warm temperature is maintained.
Place the insulated cooler in a warm spot where it will not be disturbed.
Check yogurt after 8 to 12 hours – it should have a tangy flavour and some thinckness.
If your happy with the flavour and the thickness remove from insulated cooler and place in the fridge ready to be consumed.

Things to remember:
It takes 8 to 24 hours to make yogurt.
Starter Culture – you can buy specialised cultures for this or use any commercial live-culture yogurt make sure it says “contains live-cultures” on the label.
When cooling the milk to 43oc don’t let it get to cool as the yogurt cultures are most active in the above body temperature range.
With the starter less is more: The bacillus, if crowded, gives a sour, watery product however if the culture has sufficient Lebensraum (German for ‘room to live’) it will be rich, mild and creamy.
If after 8 hours the yogurt isn’t thick then it hasn’t “yoged” if this happens warm it up again by filling up the insulated cooler with hot water around the jars of yogurt, adding more starter and leaving it for 4 to 8 more hours.
You can leave the yogurt to ferment longer if you wish, if you do it will become more sour more of the milk’s lactose is converted into lactic acid.
A longer fermentation period can often make yogurt digestible even for lactose-intolerant individual.
Yogurt can be stored in the refrigerator for weeks, though its flavour will become more sour over time.
Save some of your yogurt to use as starter for the next batch.

yogurt being incubated in a recycled veggie box

BELLY LAB RECIPE BY SISTER T

PICKLED CHOKO

This is not fermented sorry, just a quick easy pickle for a tasty snack, but you can eat it while drinking something fermented, and chokos are the very definition of abundance.

Peel your chokos, slice them, put them in sterile jars with garlic cloves, coriander seeds, peppercorns, fresh tarragon sprigs, or any flavours that take your fancy.

Bring to the boil 1/2 cup white wine or cider vinegar and a cup of water with 2/3 tbs salt, dissolve the salt. If you have a lot of chokos of course multiply these amounts.Fill the jars and wait 10 days if you can.

FRESH REPORT

*garlic lovers’ alert, local almost all finished, get some now
*chokos, still some, throw one at the fence to plant them is choko grower Craig’s advice, make choko pickle so you won’t miss them when they finish
*lots of green leafy things & rooty things like turnips, if you find fresh and local roots you can eat the tops of many, blanch in salty boiling water, squeeze and chop in spinach recipes, or on pasta with the steamed root – you can do this with beetroot, some turnips, also try them with Japanese miso dressing and make like a Buddhist monk
*lots of local citruses, great with sharp leafy things in salads: lemons, limes, mandarins, oranges, pink grapefruit – make marmalade, experiment with flourless cake and muffin recipes because there are new season local nuts too, pecans and macadamias, try nuts in short pastry bases or biscuits or in jams
*pineapples, passionfruit, they seem all wrong to me in this cold weather, but still in local markets
*plant some chervil – Debbie the belly herbologist, says now is the time to plant herbs that like rain and cool weather, divide gingers/galangal, and harvest them

BELLY BULLETIN

Di , one of the many wonderful bayfm listeners is doing a fundraiser in Suffolk Park this Friday June 4 for the breast cancer foundation. This is part of the Cancer Council’s biggest morning teas, if you missed one of the others in May – cake and tea at the Suffolk park centre 9.30 to 12, ring Di to pick up raffle tickets or donate a cake, she is near the Suffolk shops, 6685 9970, the raffle prize is a great painting by local artist Alexandra Spiratos, – so go to Suffolk eat cake and do some good.

Tuesday June 1 is the screening of The Future of Food, a fundraiser organised by Seed Sowers Organic, to raise funds for school gardens at the Byron Services Club [at 4 pm and 6 pm]

The first 200 people at this event will be invited to participate in the installation of a school garden,at which time Seed Sowers Organic and friends will conduct free workshops related to Gardening, Fermentation, and Raw Food Preparation.
More details at http://lifechangingdocos.com/northernnsw/blog

And Byron Council is running mini composting workshops at New Brighton and Mullumbimby farmers markets, and selling cheap compost bins and worm farms.

EDIBLE QUOTE

Rick Stein, a travelling food presenter that doesn’t completely ignore the dark side of the places he visits – he says, no matter where you are: “Food is all about good times even if there are terrible things going on all around you”. Rick Stein’s Far Eastern Odyssey – ABC1

CONTACTS/LINKS:

Andrew Carter , thegardenteacher@gmail.com 0432 406 228

www.wildfermentation.com

www.byroncollege.org.au – to enquire about Andrew’s courses or other sustainable living courses

belly 1 march 2010 – autumn harvest

TOPICS: autumn fruit and vegetables, cooler weather salads, salad dressings, setting up as a small food producer, danger dogs, grapes

PRESENTERS: sister T & sister Bernadette of the miraculous muscatel

GUEST : Amanda Bannatyne, salad queen and proprietor of Mullumbimby Magic Foods

SISTER RASELA’S MORSELS

This weeks morsels highlighted the DANGER of the DOG!!!… the hot dog that is.. and all other nitrite and nitrate containing cured and processed meats.. and root veges due to commercial fertilizer use. Also the connection between these toxins, linked diseases, and fast foods.

GUEST RECIPES : from Amanda

WARM POTATO SALAD

Ingredients:

Firm potatoes (my favourite are kipfler)

Red onion

Capers

Handful of Italian parsley

Hard-boiled free-range eggs (optional)

DRESSING

Good quality mayonnaise (I like Norganic)

Mullumbimby Magic Classic Salad Dressing

(Mix enough salad dressing with mayo to make it the consistency of thick cream).

1. Scrub potatoes (peel if really dirty) and simmer until tender. Drain and cool slightly.

2. Place finely sliced red onion, chopped parsley and some capers in the bottom of your salad bowl.

3. Mix together several spoons of mayo and a good slug of Mullumbimby Magic Classic Salad Dressing and add to bowl.

4. Slice (or quarter) warm potato into bite-sized pieces. Add to bowl and gently toss through dressing.

5. Dice a couple of eggs if that’s your thing, and fold through gently.

6. Garnish with a little extra chopped parsley.

ROAST BEETROOT, FETA AND ROCKET SALAD

Ingredients:

*Bunch of baby beets or 2 medium beetroot (scrubbed and trimmed)

Juice of 1 lemon

Olive oil

Salt and pepper

Feta (cow or goat milk)

Rocket (washed and dried)

1. Quarter beets (if large) and put in a small baking dish.

2. Squeeze over lemon and drizzle with olive oil.

3. Season and mix around.

4. Roast 30-45 minutes or until tender. Cool.

5. Place warm beetroot and any juices in salad bowl.

6. Toss through a handful of rocket for each person and crumble over some fetta.

7. Drizzle with a little more olive oil.

*The beetroot can be replaced by sweet roast pumpkin chunks if you wish.

SISTER T’S SERMON – ‘THE GLORY OF THE GRAPE’

Sister B of the miraculous muscatel, sister Amanda, dearly beloved listener, let us celebrate the glory of the grape. Grapes tend to turn up in our shops all year, as they are grown in every Australian state and harvested from October in Northern Queensland to May in Tasmania, but the local harvest is from January to March mostly, so now is the time to enjoy them. Grapes are an ancient fruit. The main cultivated grape ancestor was a wild vine from the southern shores of the Caspian and the Black sea, vitis vinifera, it has been grown for food and drink since ancient times. There are paintings of fat grapes on trellises in Egyptian tombs from 4 and a half thousand years ago. The Romans loved the grape and took it around their empire. One big use of grapes was as a sweetener, before our modern sugars became available, They were concentrated to different degrees as syrups.The Turks and Arabs still make grape syrups, called pekmez or dibs. They might be worth searching out if you are a fan of the Italian vin cotto, which is also a concentrated grape juice, currently trendy and very expensive. Of course a lot of preserves and mixed juices still use grape juice as a sweetener. Sour verjuice is also ancient, made from unripe grapes and popular before the mass production of vinegars.
There are native grapevines in every continent except Australia and Antartica, and they have been interbred over the centuries so that now there are more than 8000 varieties of grapes, but less than 100 are commercially important,and many are wine grapes. Which are delicious usually, intense in flavour, just more work to eat. Most of our table grapes now have fat seedless raisins.
If you would like to enjoy 2 great fruits of autumn go to the Apple and Grape Harvest Festival in Stanthorpe, just west of most of us, north of Tenterfield in the granite belt winemaking region. It’s on this friday, Saturday and sunday, with a Gala Ball, Wine Fiesta, Grand Parade, Queensland Grape Crushing Championships, Fireworks, Multicultural Music Festival, markets, an apple peeling competition, fruit packing competition and lantern parade.

Apple & Grape Harvest Festival – Home

Or just enjoy grapes while they are at their peak – on a cheese platter of course
on tarts, in fruit salads, but there are many interesting grape recipes. You can make a layer of grapes in a baking dish, top them with mascarpone, panna cotta or creme caramel mix, set then caramelise sugar on top for a grape brulee. Or make grape jam or a savoury sauce to use with pork. Stephanie Alexander and Maggie Beer have lots of grape recipes, like sago cooked with red grape juice, a traditional Barossa German dish; white gazpacho, with almonds and white grapes; chicken stuffed with grapes, roasted and served with a sauce of the pan juices and more grapes; grape bread, and upside down grape cake. Grapes go well with liver and liver pates. You can also preserve grapes in spirit,pickle or candy them. Try Israeli grape soup or Armenian grape paste. Or just toss them into a salad, they are great with sharp flavoured leaves.
Thus endeth sister T’s grape sermon.

* a lot of the historical information is from the wonderful (and huge) “The Oxford Companion to Food” Alan Davidson – ed

EDIBLE QUOTE:

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”
Luciano Pavarotti, My Own Story

CONTACTS:

www.belly.net.au – our new website, check it out

or email us on belly@belly.net.au

To get information if you are starting out as a local food producer, Amanda recommends:

Lois Kelly, Regional Coordinator, Northern Rivers Food

Regional Development Australia – Northern Rivers

Ph: +61 02 6622 4011 Mob: 0432 476 926 Fax: +61 02 6621 4609

Email: food@rdanorthernrivers.org.au