In The Kitchen With Concetta

‘In the Kitchen with Concetta’ gave us another opportunity to share our meal with members and friends and to enjoy traditional Sicilian food and music. We celebrated with homemade sausages, olives and pickles, used beef from Gingin Grass Fed and fresh vegetables form local growers; we had a wonderful presentation by Araluen, from 14K Brewery, about her passion for producing fermented fruit juice made from local, seasonal fruit, which, together with wines from the Swan Valley and surrounding hills, of Sicilian varietals, beautifully complemented our dinner. Our guests were able to take home Concetta’s “Cugini in Cucina” Cookbook and sample Concetta’s Nuts & Stuff premium handcrafted muesli, served with goat yogurt from Caprino Farm in the Swan Valley. Our Convivium leader, Vincenzo Velletri, spoke about the involvement of the Swan Valley and Eastern Regions Convivium at Terra Madre 2018, which focuses on the future of our food. He announced that the funds raised on the night will be used to support this project and if anyone would like to help, please contact him. A big thank you to everybody who contributed to the success of the night in many different ways and especially to Jack for providing his idyllic venue.