Australian Ark
THE Australian Ark is a standing national commission of Slow Food’s Australian network and collaborates with Slow Food’s international Foundation for Biodiversity. The commission works with Australian Slow Food convivia and communities to catalogue and propose foods for development as præsidia – small scale projects that help producers in their communities to develop markets for traditional foods – and for inclusion, if endangered, in the Ark of taste. The Ark catalogues foods at risk of loss. Slow Food in Australia expects that some foods will be identified as a result of related projects like Slow Food Perth’s Slow Food at the edge of the world.
Australian Ark of Taste include:
- Kangaroo Island ligurian bee honey
- Queensland bunya nut
- Tasmanian leatherwood honey
- Victorian goldfields bull-boar sausage
- Wessex saddleback pig
You can work with the Australian Ark or provide information about endangered foods – such as bush tucker, heritage tomatoes growing in a forgotten market garden, or threatened freshwater fish species.
Contact
- Australian Ark Commission chair Cherry Ripe by email
Australian Ark Commission members
Cherry Ripe, chair
Richard Cornish (traditional foods, methods)
Michael Croft (rare breeds)
Wendy Downes (information collection)
Nick Ruello (fish)
Will Studd (cheese)
Pauline Tresise (convivia representation)
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