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, November 24, 2010

Celebrate International Slow Food Day @ Ohaeawai

Taitokerau Organic Producers

Invites you to reconnect with local food...

Join us at Pukerau Gardens Ohaeawai

(follow SH12 from Ohaeawai about 2 km towards Kaikohe, sign on right)

10 December starting at 10.30am

In 2009 the very first Terra Madre Day organized by Slow Food saw more than 1,000 events take place across 120 countries in one of the largest collective occasions celebrating food diversity and the right to good, clean and fair food ever achieved on a global scale. Slow Food convivia and Terra Madre communities brought the voice of small-scale farmers and producers, responsible cooks and concerned consumers to their regions, expressing how our global campaign for better food begins with local sustainable economies that make our lives more pleasurable.

Once again we invite your to celebrate the importance of eating locally on December 10 by joining us at Pukerau Gardens Ohaeawai to celebrate this International day of slow food.

We are having a slow food cook off, so if you want to join in bring one these of 3 ingredients, meat, seafood, or pasta, the rest of the ingredients required to complete your meal you will need to forage from our garden.

If this is not for you, (cooking that is) but you would like to learn what fresh foods go into new and exciting recipes or just want to indulge in the yummy kai that is prepared - this is the place to be. At the same time help to promote better food systems; by creating a global revolution with local roots.

For more information on the Slow Food movement and its relationship to sustainable living click on Slowfood.

And for more info on TOPIS and the local community that supports growing, trading and enjoying local sustainable kai, click on TOPIS

Thursday, November 18, 2010

Terra Madre Whanau

A note from Rueben Porter of Ahipara, Aotearoa representative of Terra Madre 2010.

In the photo is Heeni Hoterene and me Rueben Taipari Porter, and the star of the foto 'Karirikura Terra Madre Taipari' asleep in the middle.
We also took her brother Otane, but he is at the hotel asleep.
Terra Madre is so great, the concepts, the political actions, the food!!!
we learnt lots, ate heaps, and met so many people, too hard to fit into a sentence our experiences.
We loved all the languages we heard, inspiring us to learn more languages too and promote more Maori language spoken in Aotearoa.

Articolo in Italiano sulla Stampa, cliccare qui.

Monday, November 8, 2010

November 2010 Event: making cheese!

Slow Food Waitakere organized a wonderful class to learn to make cheese (and more dairy delights) at home. The tutor was Natalie Carrand and the class was held at her family farm near Helensville. This means that you can use the milk straight from the cows!

Natalie at work

The class run from 10am to 5pm, and we covered so many cheeses that it would take to long to list the all! But also yogurt, different types of yogurt in fact, and how to make them (and eat them!).

Then we moved on to cheeses

Making mascarpone and panir

One of the most popular cheese in the class was slipcote, possibly because it is so easy to make and can be flavoured with herbs and spices... or because it really suits Kiwis' taste!

Putting the slipcote curds into the moulds

Fresh slipcote with different herbs

Now, did I already mention that we were on the farm? I am sure I did, this was the best part for me, and in Natalie's farm you can buy raw milk, and even rent the kitchen to make cheese and butter... ah, the butter!!!!

Making butter

Students at work making feta and halloumi

The curds

Making ricotta

Salting the Halloumi
Photos by Alessandra Zecchini ©


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