Slow Food, founded in 1986, is an international organization whose aim is to protect the pleasures of the table from the homogenization of modern fast food and life. Though a variety of initiatives it promotes gastronomic culture, develops taste education, conserves agricultural biodiversity and protects traditional foods at risk of extinction. It now boasts over 100,000 members in 153 countries.

Slow Food Auckland, formerly Slow Food Waitakere, is registered as a charitable entity. Registration Number: CC38263, please click here to read our Rules and Regulations

Friday, May 11, 2018

Sharing, Community and Encouragement - Rural Treasures

If you live in the city then you might get on with your neighbors, of course you might not, but the likeliest scenario is that you won’t know if you like them or not because you’ll hardly ever interact!  What a contrast with the countryside (and we’re not talking super rural here, we’re talking around 30 minutes from the CBD).  

The Bugle

We heard about the little known West Auckland tradition of call and response bugle blowing, the more expected but none-the-less generous habit of produce sharing but most of all; constant encouragement, knowledge sharing, humour, mucking in, taking the mick and acceptance.  If you live in a rural community then maybe these are things you take for granted, as one who doesn’t, these are things I treasure (Linda - Field to Fork at the Good Doctor)

Our Hosts
What a lovely opportunity to host the Slow food team at The Good Doctor, Wairere Farm.  Often our life on the lifestyle block is a roller coaster through jobs, ideas, helping others and making the most of opportunities.  Hosting the event enforced a break and a breather to think over and culminate all that we have done and achieved over the last seven years.

It was a pleasure to see people listening to tales of our lifestyle journey and enjoying food and wines that we have have produced on the farm.  I have since reflected on the question we were frequently asked on the day - How do you do it all?  And I think I have the answer we work happily together and with people around us to do the bit we do best and we fit the bits together to enhance all our lives and ensure our food is well raised and grown and utilised. 

Saturday, April 21, 2018

Meet the Good Doctor - Sunday, April 29th 10.30 am to 2 pm

Still room for you... Check out the Field to Fork Invite below!
In case you wondered, the Good Doctor is a barn extraordinaire that started out as a place to make cheese and preserves (and brew) and has become an amazing hub for conviviality, fun, friends and learning. Not to mention a kitchen with lots of room for being hands on!
To book a place or ask a question email - 

Sunday, April 1, 2018

Field to Fork - experience life on a Waitakere small holding: April 29th 2018

Field to Fork is about experiencing, tasting and sharing the journey of two local women and their mission to connect with their food and the land that produces it.

Expect delicious food, to meet the chickens, pigs and goats, to learn about produce and preserves and beer and wine making and to (hopefully) get a deeper connection to your food.

Field to Fork is a Slow Food Auckland event.

Entry Donation: Members $25 Non-members $35


Places are limited - so don't miss out - this is going to be a fantastic event.

Slow Food Auckland.
Welcome to the table. 
We inspire individuals and communities to change the world through food that is good,clean and fair for all.

Friday, March 9, 2018

Kai and culture: Food Stories from Aotearoa - Auckland Launch

Sue and I were guests at the Auckland launch of Kai and culture: Food Stories from Aotearoa. Here we are with the editor and one of the driving forces Emma Johnson, from Free Range Press. This important book explores Aotearoa's contemporary food culture and challenges, and an emerging food identity.You can get your own copy from

Three of the contributors to the book shared some thoughts on New Zealand food.

Dr Siouxsie Wiles spoke about the future of food and the impact on New Zealand of food being produced in the lab (e.g milk as it's closer than you think) and the dangers of us being disconnected from the sources of our food.

Rebekah Graham gave us food for thought about access and fairness and how "absence of enough to eat" impacts people's lives beyond hunger and erodes social networks - using real examples from her PHD thesis.

Dr Tracy Berno shared her vision of a "uniquely New Zealand" food-scape that identifies, celebrates and communicates what is unique and special about our food - starting with our "terroir".

It was exciting to meet some of the AUT Masters of Gastronomy students who are currently studying "Politics,Power and Food" - and have them share their "why" and their passion to make a difference through food - be it culture, health, business or politics.

P.S. I am now very keen to try Mini Siam in Takanini - a restaurant owned by one of the students.

Saturday, December 30, 2017

Eating in a Slow Food recommended restaurant in Italy

For many years Slow Food Italy has been publishing a guide to traditional, typical and interesting (and for every budget) places to eat and stay, and the guide is also available in English, and if you don't want to carry the book you can choose the App

I am happy to say that one of these places is about 5 km from my place in Italy, in the village of Vesale (Sestola, MO): Locanda Zita. The location is beautiful and in winter, with snow and Xmas light looks idyllic, but it is the food that it is really worth the trip, and the specialty is mushrooms. 

A discrete Slow Food sticker at the door makes you understand that this is a Slow Food supporter, and by showing your Slow Food card you will receive a discount on the bill (very useful, since I was paying for 7 diners). 

For starters we had crostini with mushrooms cooked in different ways, three types in fact, plus polenta crostini with rags bolognese (for the meat eaters, sorry I only took photos of the mushroom's ones!). They were delicious and we got about a couple each of each type.

Then came the pasta, we choose spinach and ricotta tortelloni with mushrooms, and tagliatelle with mushrooms (of course all the pasta is made there).

For main we ordered fried mushrooms and grilled mushrooms with roast potatoes and grilled vegetables. In the end we were full and happy but accepted the complimentary cake tastings and liqueurs that are so often offered in this part of Italy, although if I had space I would have loved to try one of their desserts with wild berries.

Of course the Slow Food Guide of Italy, being the oldest, is the most extensive, but there are now many countries who are following suit, like the USA, and the Slow Food Planet App, already covers 20 countries with good, clean and fair places to go to eat and stay. Should we work on New Zealand too?

Photos by Alessandra Zecchini ©

Sunday, December 3, 2017

Do the Slow Shop - at Parnell Farmers Market - December 9th

Join Slow Food Auckland at the Parnell Farmers Market - shopping for local food and supporting local food producers and food artisans.

Carlo Petrini: "Starting with our individual behavior, especially our food habits, we can make a difference. Let's start with our own daily menu, with our own local situations and celebrate Terra Madre Day 2017 in the right way."

Terra Madre Day is Slow Food’s annual day to promote the diversity of food traditions and production, and show how our network is using its creativity and knowledge to build a better food future.
This year’s Terra Madre Day calls special attention to Slow Food’s “Menu for Change” campaign, which brings food to the center of climate change conversations and raises money for the climate-friendly work of Slow Food.

Help us today - even a small donation can make a big difference!

Saturday, November 18, 2017

Little Jimmy Rocked!

Dinner at Little Jimmy was a fantastic - we ate and drank 100% New Zealand. Even better Little Jimmy supports the "little guy" - the small producers who are about quality and care. We ate "family style" and shared all the dishes - delicious.

It was a perfect celebration of Cooking Up a Better Future #MenuForChange#EatLocal #LittleJImmy
Check out our feast in words and pictures.

The Shared Menu

Fresh sourdough + Lot 8 extra virgin olive oil
Charcuterie sharing boards
Local artisan cured meats, duck liver parfait, house made pickles
Sticky braised Angus beef cheeks, beetroot, turnip
Freedom farms pork belly, Granny Smith apple, cellery, jus
Pan fried Akaroa King Salmon almond + red pepper romesco
Sauteed winter greens + curly fries w chipotle aioli
‘Epsom Mess’ – Rhubarb, crème fraiche, meringue,
pistachio, coconut snow
Whittaker’s 72% dark chocolate fondant,
Black Doris plum gelato, crème fraich

Come and celebrate Terra Madre Day at the Parnell Farmers Market on December 9th

Sunday, November 12, 2017

BOOK: Still Room for You at Little Jimmy on Thursday - 100% New Zealand Food

Only 4 days until the Slow Food Auckland -
Supporting the Little Guy Dinner at Little Jimmy.

Join in and celebrate a restaurant who is supporting our small producers and committed to using New Zealand produce and products.

The bonus - great food and great company!

“The role of chefs will be crucial. Take the meat issue: it is not only about choosing better meat, but significantly reducing our consumption. Chefs can lead the way on this, showing us how to reduce the meat in our diets, and make vegetables more delicious: by knowing how to cook, chefs can really make a difference.”
Guus Thijssen, the coordinator of Slow Food Chef’s Alliance in the Netherlands.

Monday, October 30, 2017

Eat Local Dinner - Little Jimmy - Thursday November 16th

This November Menu for Change is all about Cooking Up A Better Future - and Slow Food Auckland is hosting a dinner that celebrates a restaurant  serving 100%  New Zealand food.
You will need to be quick - places are limited and the food is fantastic!

Here are three ways you can Cook Up a Better Future
  • Have one meat free day each week
  • Cook dinners with low impact ingredients such as beans, local cereals, seasonal fruits and vegetables
  • Cut down on waste - reuse your left overs

Do you see climate change as something abstract and far-off?
Do you think there's nothing you can do about it? What if we told you that each and every one of us can make a difference? 

By paying more attention to something very simple, something we make choices around every day, often without realizing it: our food.

From the field to the fork, food production is responsible for a fifth of total greenhouse gas emissions. It's one of the major causes of global warming. 

Yet our food is also one of the primary victims of climate change. Drought, desertification, floods, sea-level rise and ocean pollution put our food at risk across the world. The poorest parts of the planet are already suffering directly as a result, but the consequences can be felt everywhere: milder winters, the northward shift of tropical pests, meager pastures and frequent, unpredictable, violent weather events. 

The good news is that by changing our food habits, even a little bit, we can contribute to the solution. 
Menu for Change is the first international campaign that links climate change to the production and consumption of food, to promote the change we all need to make, now.

Start today! Join our campaign, eat good, clean and fair, and support Slow Food!

October 16 – November 5
Eat local. For three weeks, choose only local, sustainable and seasonal products

November 6-26
Cook up a better future – promoting a more varied and sustainable menu

November 26 and all of us December
Support Slow Food – even a small donation makes a big difference


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