South Australian cook Maggie Beer introduced Slow Food to Australia in 1995, when she founded the first convivium in the Barossa region. Since then, more than 18 local convivia have been formed across the country.

For years, the Slow Food Adelaide & Barossa convivium has engaged an active membership base, which will continue to grow and thrive in the coming years under the new convivium name Slow Food South Australia.

 Slow Food South Australia aims to engage and educate local South Australian communities and food producers to discover more about their abundant food heritage and edible biodiversity.

If you would like to know more about Slow Food South Australia, why not come along to one of our many events, sign up to our newsletter, or become a member today!