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

Friday, May 29, 2015

You Invitation to the Olive Harvest Celebration


From Modern Bites to Olives

Modern New Zealand Bites was delicious.
Spelt scones with cream and guava jelly, raw chocolate cake, mini brie muffins, vegan 
chocolates, rye bread with vegan cheese and quails egg, smoked fish and parsley 
mayonnaise bites and so much more.

Our heritage apple sale was a hit- golden delicious, fuji and winesap all grown on West
Coast Road.

The discussions on good, clean, fair food for all were fun, inspiring and at times challenging 
- all good.

The work of Oxfam is very aligned with Slow Food so it was great to be able to support the 
cause. 

Thank you to Johanna for welcoming us and to everyone who contributed. 



All the money is in and we raised $300.


And we have drawn our prize - congratulations Kirsten the selection of Free Trade goodies are yours.






And here's your sneak preview of our next event - the Olive Harvest Celebration .








Monday, May 11, 2015

Win a Fair Trade Gift Pack 
Make a donation and be in to win

Still a few places left for Modern Bites
Just let us know you want to come



Friday, April 10, 2015

Bel pranzo o beautiful lunch March 29 2015

The Long Italian Lunch


Celebrating a visit by our friend Saverio from Perugia and Slow Food Umbria 


Organic Greens from Sally and Fresh Gardens in Kumeu 

Meet Saverio - lover of beautiful food and an expert in all things olive. And now he has added New Zealand to his list of loves after 5 weeks of fishing, walking, eating and exploring.  


Fi and Saverio at the Otara Markets 

Fi and I were feeling a little bit daunted about cooking for and with an Italian but we needn't have worried as our local food impressed with freshness and flavour and the focus was always on sharing and enjoyment. The Italian and New Zealand way of life are very compatible. 


Jenna setting up in the sun

Our lunch was an (over)sellout and we were a bit nervous on the day as lunch was al fresco and come 9am it was pouring. Then the weather gods smiled on us with sunshine and just a bit of rain help people get to know each other. 


Alessandra and Saverio cook

We had a fresh, simple menu with a focus on using local and organic ingredients including Sally's organic greens, Fi's home grown tomatoes, Wild Wheat and Crafty Baker bread and heritage golden delicious apples from Dragicevich Orchard in Oratia. This orchard is key to preserving the iconic Oratia Beauty apple.



So what did we eat?
Bread and olive oil, panzella salad, pasta carbonara, barbecued free range chicken with greens, Italian heritage apple cake and a beautiful brie cheese.




No croutons to be seen as the panzella was made with soaked bread 


Saverio's pasta demonstration


Pasta carbonara


Divine and absolutely no cream


I managed to impress by cooking the chicken on the bbq - so easy


Food, wine and friends 

It was great to see people connecting and reconnecting and having fun, to share what Slow Food is all about and to welcome some excited new members. You can check out what we are all about right after the cakes!


The heritage apple cakes were a hit - there were 4 of them made by 3 cooks so it felt a bit like the A&P show but with much less rivalry - they were all delicious




What is Slow Food all about?

Enjoying and sharing good food, wine and company.

Connecting the people who produce our food and the people who eat it.

Preserving and restoring the relationships that make our food system work.

 

Bringing people together to help change our broken food system for the better.

 


A grazie tante to everyone who helped us make the Long Italian Lunch so conviviale.


The next day Saverio got to experience olives in New Zealand. 


Greg and Saverio in his olive grove near Wellsford

Thank you to Greg Scopas for hosting myself and Saverio and giving us a great insight into New Zealand olive growing and olive oil production. And for serving his award winning Sicilian Fennel sausage for lunch.





Friday, March 20, 2015

Garden Inspiration by Roger from Slow Food Uganda



Check out the poster I made to share what Roger has to say about Slow Food's gardens in Uganda (btw. Canva is a good app but still grrrr.....). 
We are on track to sponsor our Slow Food Waitakere School Garden in Africa next month and you can still donate.
Thanks to everyone who has supported us so far. 
And we have also started our Auckland schools' project (still secret squirrel but not for long).
There's still time to give a little to our garden.


Thursday, March 5, 2015

Slow Food Waitakere Italian Soirée and Long Italian Lunch - Your Invitation.

Feeling excited about our long lunch - we met Savario at Terra Madre and he is currently on his big NZ adventure. 
We had the most amazing meal as guests of Savario and the Slow Food Umbria stand. 
And our lunch will be amazing too!




RSVP: March 24th (limited numbers)
Slowfoodwaitakere@gmail.com (or call or txt 0211909243)

Thursday, February 5, 2015

Adopting our Garden in Africa




Help Us Adopt an African Food Garden.

Make a donation to our Slow Food Waitakere African Garden Campaign on Givealittle. 

Slow Food is creating a network of young people working to save Africa's extraordinary biodiversity, to raise the profile of traditional knowledge and food culture and to promote small-scale, family farming.

We plan to to adopt an African school garden that partners with our Auckland school garden project. 
A true local-meets-global connection.

Adopting our African garden costs 900 euro.
So we need to raise $NZ 1,400. 


How the money is used is really cool. It covers the purchase of materials, training for a local team and on-site project coordination, distribution of educational materials and organizing opportunities for exchange among projects. It also includes a contribution towards scholarships for African students to study at the University of Gastronomic Sciences in Italy.

We met some of the inspiring Gardens in Africa team in Turin and we are very keen to support them.
And we will all get to follow the  progress of our garden.

Please jump in and be part of our project!

And share it  with your friends, family and colleagues.

http://givealittle.co.nz/project/10000gardensinafrica2015

Wednesday, February 4, 2015

Heirloom + Organic = Biodiversity + Health

Heirloom organic fruits and vegetables typically contain more vitamins, minerals, polyphenols and other health-giving nutrients than conventionally grown modern varieties.

Our ancestors, growing their own food, had good reason to select varieties that most supported their health whereas modern varieties are bred for yield, long shelf life and ability to be transported long distances, not nutrition. Nutritious foods usually taste better.

I still remember the rich combination of tangy and sweet flavours from our Freyberg apple tree as a child – in stark contrast to the bland sweetness of most modern varieties. A typical supermarket has 1 tomato variety and perhaps 3 or 4 apple varieties, mostly very similar. How delicious it would be to be able to choose from dozens of wildly different flavours! Variety is the spice of life!

Older, more nutritious varieties are fast disappearing. We have lost 75% of food crop varieties forever and are still losing 1-2% per year. Multinationals sell mostly hybrid seeds that don't breed true, forcing farmers and gardeners to buy again every year, and are increasingly genetically modified, as they phase out open pollinated varieties. Crop epidemics such as the Irish potato famine force growers to turn to older varieties to find ones that resist pests and diseases. With climate change worsening, we'll increasingly need varieties tolerant of extreme weather too. As these varieties disappear, we become increasingly vulnerable and impoverished.

What you can do: 

Buy heirloom seeds from Koanga Institute (www.koanga.org.nz), especially the rarer varieties.

Grow them, save the seeds and share with friends and neighbours, or join Auckland Seed Savers.

Ask for your favourite heirloom varieties at shops and at farmers markets. If enough people ask, they will start selling them.

David Hodges  Naturopath & Nutritionist specializing in Paleo Diet and gut health. www.aucklandnaturalhealth.com
Member - Slow Food Waitakere 

Check out the Oratia Beauty Heirloom Apple on the  Slow Food Ark of Taste 

The Oratia  Beauty Apple - in season right now!
Buy it at Dragicevich Orchard - 556 West Coast Road


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