Slow Food Saddleback has announced the recipients of its annual, internationally recognised, Snail of Approval Awards and given out two business development grants to local food champions.

“The awards recognise local businesses, producers, restaurants and providers who follow the Slow Food principles of good, clean and fair food,” says the group’s convenor, Celia Wade.

“They also recognise a concentration on recycling, sustainability and regeneration.

“Their Snails will be displayed at their place of business to show locals and visitors alike that they are worthy of support.”

This year's recipients are:

• The Pines Kiama
• Loquacious Kombucha
• The Blue Swimmer, Gerroa
• Ola Chola Food Van
• Bagnell Organics,
• Dapto Community Garden
• Buena Vista Farm, G’gong
• Gung’s Gourmet Thai
• Husnu Yeniceri at Mountain Range Farm
• Silica Restaurant, Kiama
• Little Earth Cafe, Kiama
• Moonacres Kitchen, Robertson
• Moonacres Farm, Robertson

All recipients were entitled to apply for Slow Food Saddleback Business Development Awards of up to $2,500, funded through Slow Food Saddleback’s many events, and membership fees.

Local oysters at Blue Swimmer at Gerroa

This year’s grants went to Kel and Mahlah Grey of The Pines Kiama and Adam Walmsley and Fiona Weir from Buena Vista Farm at Gerringong.

“The Pines will use their funds to contribute to their project The Pines Whey Fed Pigs,” says Celia.

“As cheese makers they have excess whey, a huge source of protein for the pigs that will combine with systematic grazing.

“This addition of pigs to their farming system will complete the full circle evolution in their regenerative farming methods.

The Pines is regenerating its soil partly through variety in its pasture

“The pigs will be rotated through different areas, where their natural foraging abilities will benefit the land.

“They will later be processed ethically and sold locally as the Pines Whey Fed Pork.”

Buena Vista Farm’s grant will enable Fiona and Adam to attend an Artisan Cheesemaking, five day Masterclass at The Cheese School, Castlemaine.

One of Buena Vista's goats cheeses

“Fiona and Adam farm a small acreage intending to use the resources they have been given in line with sustainable agricultural principles,” says Celia.

“For long term viability it is essential to train up the second business owner in the crucial part of the business model, cheese making!”