A chapter of the Italian concept – which preserves traditional and regional cuisine and promotes sustainable and regional farming – Slow Food North East Victoria meets monthly at Beechworth Honey to hatch ideas to connect producers with consumers.

Committee member Cyan von Gija said Slow Food had originally developed to counter the rise of fast food.

“I’m hoping Slow Food will get people to appreciate what we do have in the North East; we have some really rare gems and some things close to extinction,” he said.

Mr von Gija said Prince Charles headed a committee in England to inspire people to eat mutton again.

“Consumers want quick, easy and often bland,” he said.

“If you want flavour you need to invest some time and pay a little more but the rewards are big.

“We have a Belgian saying: ‘A little bit of good is better than a lot of bad’.”

Mr von Gija, who is Slow Food North East Victoria events manager, said there were two events in the pipeline.

A native produce cookery class would be held at Beechworth soon while a long table dinner – which focused on native produce and orange muscat – was planned for Wodonga in January.

Mr von Gija said orange muscat was increasingly rare and only grown in the North East.

“One of the only places that grows it is North East Victoria and it’s just about gone,” he said.

Amulet Vineyard, Scion Vineyard and Winery and Brown Brothers Milawa will be among the wines.

Andiamo Street Kitchen will cater the event and Nord Bakery will provide dessert.