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

Wednesday, October 29, 2008

Slow Food Waitakere Lunch




SLOW FOOD LUNCH
and




KUMEU RIVER WINES
@


WHITE RESTAURANT




Menu
By White Restaurant Executive Chef Cristiano De Martin


Spirit bay scallops seared with crispy pancetta, apple puree and snow peas, cabernet sauvignon vinegar glaze

2007 Village Chardonnay



Cured & seared Waikato duck breast resting on crisp filo pastry, pistachio, grapes & berries salad with cab sav verjus dressing

2006 Hunting Hill Chardonnay


Sorbet


Wakanui blue beef fillet, sautéed beet leaves and sherry vinegar glazed, bone marrow, braised green lentil in beef stock reduction

2006 Estate Pinot Noir



Coffee, Tea or Infusions with petits fours


Sunday 23 November 2008
12:00
White Restaurant
Hilton Hotel
Auckland


$90 pp food & matching wine (served in 100ml measures)
Slow Food Members only $45
Limited spaces, priority will be given to SF Waitakere members

More Kumeu River wine will be available on request

RSVP to Alessandra
alessandra@clear.net.nz
09 814 8993
Please advise if you require a vegetarian menu

Oratia school garden


The children of Oratia District School made a winter vegetable garden. It rained a lot this winter, but still, look at the harvest!







We took the veggies to the kitchen and we washed them. Then we washed our hands and started to cook. The children tried the broad beans raw and decided that maybe they taste better cooked. Hard work shelling the beans!


Some beans were too small so we had them whole.



We decided to make a dip. The children peeled and tasted some garlic. After tasting the garlic they thought that it was quite spicy, and so they decided to put very little garlic in the dip. We cooked the beans and left the garlic raw.



The Broad Bean and Garlic dip with olive oil, salt and pepper!






Then we had broccoli, cauliflower, silver beets and carrots to cook. We boiled them separately. The carrots were good with the dip. As the children worked they kept all the scraps for the worm farm. Yummy scraps and zero waste!



The children tried the broccoli and the cauliflower, first without dressing, then with dressing.

They decided that the vegetables tasted better with dressing.

For dressing we used lemon juice and soy sauce for the broccoli, and olive oil, salt and balsamic vinegar for the cauliflower. Some children didn't want to taste the vegetables at first, but I gave them a very tiny piece. It was so small that they felt like trying it. After that they said that they like it and wanted some more! They all had a little plate and ate their food.


Thank you to Pam Thomas, Kathy Wadsworth and all the staff at Oratia District School for the great support, and thank you to the 7, 8 and 9 years old gardening managers of the Oratia School Enviro Group.


We are now waiting for the spring vegetables to be ready!





Sunday, October 26, 2008

One potato, two potatoes...






Thank you to all who attended the opening of the Waitakere Slow Food Photographic Award on 22 September 2008.

We had a great evening with wines provided by Coopers Creek and a Potato based menu:

Petite and Perlas potato canapés with sour cream and red caviar
Roast potato rolled canapés with rocket salad and gorgonzola piccante cheese
4 types of Focaccia with potatoes (just potato, potato and pesto, potato and Moroccan seasoning, and potato and cheese)
2 types of Spanish Tortillas (potato and red onion, and potato, spring onion and cheese)
Rich Potato and Chocolate Cake
Potato and corn meal gluten free soft biscuits
Thank you to Sue, Rosemarie and Annette for helping with the catering.

Keep scrolling down for the Rich Potato and Chocolate Cake recipe.







Awards:


It was great to see such a variety of entries exhibited and on behalf of Slow Food Waitakere I would like to thank the artists who submitted a photo, and congratulate the winners:

Jill Jessop – K Road, 1970 (Society)




Christine Johannis – Still Life with Mashed Potatoes (Food)




Elizabeth Mertens – The Universal Vegetable (Amateur)




Max Nyenkamp – My Favourite! (Special mention)


Thank you also to the Judge for the event, photographer John Chapman, to Lopdell House gallery manager Lesley Smith, Public Programmes Coordinator Mels Barton, and all the staff at the Lopdell House for their great support.

The event was possible thanks to the generosity of
A.S. Wilcox, Ecopac, and Fujifilm.


The exhibition will run until 16 November 2008.

Lopdell House Gallery
418 Titirangi Rd
Titirangi
Waitakere City
Ph 09 817 8087
http://www.lopdell.org.nz/index.html




Alessandra’s Rich Potato and Chocolate Cake


Ingredients
800 g potatoes
50g butter
400 g sugar
3 tbsp cocoa
1 tsp ground cinnamon
50 ml Cointreau liquor
5 free range eggs
200 g self rising flour
2 tbsp candied citrus peels

For the chocolate ganache
250 g dark chocolate
250 ml cream
Candied citrus peels to decorate.

Peel and cut the potatoes. Boil until soft, and then place into a food processor with the butter. Mix until smooth. Add the rest of the ingredients, one at the time, and always mixing between additions. Fold in the citrus peels at the end. Line two 23 cm round cake tins (or equivalent size square tins) with baking paper. Divide the mixture between the two cake tins and bake in a pre-heated oven at 180°C for approximately 30-35 minutes. Take out of the oven but let the cakes cool completely in the tins before moving them it onto a serving plate. To make the ganache: gently melt the chocolate with the cream at bain-marie (double boiling). Spread the ganache over the cakes and sprinkle with some more citrus peels.

Serve cold, cut into very small pieces.

Recipe copyright © Alessandra Zecchini 2008

Monday, October 13, 2008

One potato, two potatoes...




Slow Food Waitakere Photographic Awards 2008

One potato, two potatoes…


Wednesday 22 October 2008,
6pm
Lopdell House Gallery
418 Titirangi Rd
Titirangi
Waitakere City
Ph 09 817 8087

Winners will be announced on the evening.


Exhibition runs 23 October – 16 November 2008



This event was made possible with the support of:








Saturday, October 11, 2008

Oratia Farmers Market

Artisan Wines, Oratia. Photo by Chris Hoult


The Oratia Farmers Market is on again!
Every Saturday, 9 am to 12 noon, at Artisan Wines - 99 Parrs Road - Oratia, Waitakere City
For more information contact: Chris Frentz mailto:info@oratiafarmersmarket.co.nz




Our Slow Food Waitakere Members at the Oratia Farmers Market are:

Karlene & Terry, artisan beekeepers

Earthbound Honey


And while Aldo and Mary-Ann are in Italy for Terra Madre,

Aldo's sons, Marco and Leon, are looking after the salads stall.

Go and visit them next Saturday!

Monday, October 6, 2008

Natural Fiber Textiles at Terra Madre

Claire Inwood Pacifica Dolls

This year Terra Madre will welcome the participation of natural fiber producers with the aim of creating the very first ‘textile network’ to protect and promote natural fibers and raise consumer awareness of their importance. In the presence of these producers, Terra Madre will inaugurate 2009, ‘International Year of Natural Fibers’ (IYNF), as declared by FAO (United Nations Food and Agriculture Organization).

Introduction:
Natural fibers are those made from natural sources, often handpicked and processed. They are classified according to their origin: animal, vegetable or mineral. Chemical fibers, on the other hand, are made using chemical processes and thus described as ‘man-made’. They are divided into two types: artificial and synthetic. Artificial fibers are man-made and manufactured through the chemical manipulation of a natural product (such as cellulose and proteins), whereas synthetic fibers are the result of a chemical process using petroleum and carbon and hydrogen compounds. For thousands of years the textile industry was based exclusively on the manufacturing of natural fibers (particularly cotton, wool and silk) up until the revolutionary commercial introduction of artificial fibers (in the 1930s) and synthetic ones (in the 1950s). The use of synthetic fibers grew considerably, overtaking the production of artificial fibers in the 1970s, and of cotton—the most common natural fiber—in the 1990s. In the last decade, the use of artificial fibers has remained constant, but the use of synthetic fibers has continued to rise, to the detriment of natural fibers. Natural fibers at Terra Madre Producers attending Terra Madre will have the opportunity to share experiences and exchange opinions on issues concerning natural fibers. These producers come from all over the world, including:

Animal fibers:
Wool: Australia, New Zealand, Argentina, South Africa, India, Kenya
Cashmere: China, Iran, Mongolia
Mohair: South Africa
Alpaca: Peru, Italia
Vicuña: Peru, Argentina
Guanaco: Argentina
Lama: Argentina, Bolivia
Silk: China, India

Vegetable fibers:
Cotton: Brazil, Egypt, India, Peru
Linen: France, India, Italy
Hemp: Italy
Jute: India
Sisal: Brazil

Broom: Italy Natural fibers at the Salone del Gusto
Natural fibers will be on show at the Salone del Gusto to recall that, as the Italian proverb goes, ‘Taste isn’t only a matter of eating food but also of wearing clothes’, and that the concept of quality as ‘good, clean and fair’ has be applied to clothing too. A space will also be dedicated to natural fibers to allow visitors to feel their soft texture, see their marvelous colors, discover their origin (the animals and plants that produce them), and understand how they are handpicked and processed into stupendous clothes. Cittadellarte Fondazione Pistoletto will highlight the presence of natural fiber producers at Terra Madre with an art installation at the Salone del Gusto. Seats covered with or made from natural fiber materials will be dotted around the Salone pavilions, and a free information booklet will be distributed to children to explain the fibers’ use and origin. Primary school parties will also be able to find out more at a special ‘Natural Fiber Workshop’. Natural fibers in BiellaThe City of Biella, renowned for its textile industry, will provide accommodation for the natural fiber producers visiting Terra Madre as a demonstration of the tight bond that on links the breeders and growers behind such precious raw materials. The desire to maintain this bond and the care and sensitivity that underpin the textile supply chain combine to provide the foundation for this initiative. The presence of natural fibers at the Salone del Gusto and Terra Madre has been made possible thanks to the support of:
Ermenegildo Zegna www.zegna.com
Schneider Group www.gschneider.com
Cotonificio Albini www.albinicot.com
Blulino www.blulino.com With thanks to the collaboration of:
La Fondazione Cittadellarte www.cittadellarte.it
Provincial Authority of Biella www.provincia.biella.it
City of Biella http://www.comune.biella.it/
For more information, contact: Elena Schneider on +39 388 8477684


from: Ufficio Stampa/Press Office Salone del Gusto – Terra Madre:c/o Slow Food: Tel. +39 0172 419653 /45/66/12 press@slowfood.it Fax +39 0172 419725

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