ACFSQ End of Year Social: Fast Cars and Slow Food | Member

Name: ACFSQ End of Year Social: Fast Cars and Slow Food | Member
Start: 2026-11-22T11:30:00+1000
End: 2026-11-22T15:00:00+1000
Location: Boulevard Gardens

Sun, 22 Nov, 11:30am - 3pm AEST

Boulevard Gardens

Indooroopilly QLD, Australia

Australian Culinary Federation

460 followers · Contact host

Includes long table menu and arrival beverage. Cash bar available.

Close out the year with the ACF South Queensland chapter at Boulevard Gardens, Indooroopilly.

Fast Cars and Slow Food is an afternoon celebrating great Australian produce, classic cars and the Slow Food philosophy: local food, traditional cooking and sustainability. Take a seat at the long table for a shared menu built on Queensland and Australian producers, and finish the year with the people you work alongside.

The produce

- Australian sashimi grade Barramundi
- Australian farmed Murray Cod
- Queensland SunPork
- Sunshine Coast Bottarga (aged mullet roe)
- Summer Land Camel Fetta by Eat Feral
- South Australian Sardine Garum, aged 12 months
- Lockyer Valley vegetables
- Premium South East Queensland Beef

Some of the dishes

- The Edible Garden: raw and cooked vegan dishes
- Barramundi Ceviche
- Cedar Plank Charred Murray Cod
- House Smoked Pastrami
- Roman Style Pork Belly with local honey and aged sardine garum
- Lockyer Valley Salad with Summer Land Camel Fetta
- Old School Pork Brawn. Call it presswurst or head cheese if you like. It's delicious.
- Classic Choc Tops with a twist

Event details

- Date: Sunday 22 November 2026
- Time: 11.30am to 3pm
- Venue: Boulevard Gardens, 284 Witton Rd, Indooroopilly QLD
- Format: Long table dining
- Tickets: $35.00 per person Cash bar available

Please add any dietary requirements at checkout.

About Slow Food

Slow Food is a movement that celebrates local food, traditional cooking and sustainability.

Tickets for good, not greed Humanitix dedicates 100% of profits from booking fees to charity

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Australian Culinary Federation

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Founded in 1994, the Australian Culinary Federation National Office Inc. was born from the shared vision of a group of passionate industry stakeholders. These forward-thinking chefs sought to safeguard the culinary landscape, championing a more inclusive and representative community for cooks, chefs, apprentices, and culinary students across Australia. Their aim was to establish a unified body that would support the interests and development of culinary professionals and raise the Australian profile of the culinary arts both nationally and internationally.

This founding group set principles of unity, high standards, and professional growth, creating an association that has become a cornerstone of the Australian foodservice industry. The Australian Culinary Federation today stands for innovation, education, and community, advancing the goals of those in the cookery field.

Over the years, the federation has expanded its reach, introducing various programs, competitions, and educational initiatives that foster the continuous development of industry skills and knowledge. It stands as a testament to the collective vision and lasting influence of those pioneering chefs who, nearly three decades ago, envisioned a brighter and more respected future for the culinary profession in Australia.

Today, the Australian Culinary Federation continues to nurture the next generation of culinary talent, championing sustainability, innovation, and high standards. It remains true to its founding values, promoting a culture of inclusivity and advancement that resonates with culinary professionals both in Australia and around the world.

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