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

Tuesday, September 27, 2011

Slow Food Nation: An Evening With Carlo Petrini




Uploaded by  on Aug 2, 2007
An excerpt: From Fast Food Nation To Slow Food Nation, Carlo Petrini, founder of Slow Food International, speaks to us about his revolutionary ideas.

Sunday, September 18, 2011

Slow Food Waitakere October 2011 event




Scrumptious Vegan Chocolate Cake
with Pastry Chef Eri Ishibashi






Scrumptious Vegan Chocolate Cake
Tutor Pastry Chef Eri Ishibashi

May be hard to believe, without butter or eggs, you can create this rich and delicious chocolate cake and enjoy it from breakfast to dinner!         
                    Come and join Eri’s amazing cooking class and                                    
 bring the whole cake home after class.
when : 2 October, from 11 am
where : Pinevalley B&B,  48 Young Access  Daily flat 0992
cost : $55 to public,  $50 to Slow Food Members
Light lunch included

RSVP to Kazuyo, Tel.: 09-442-5701 or kauyo@mindspring.com

Maximum of 6 students







Sunday, September 4, 2011

Slow Tofu


This was a wonderful lunch, every dish was made with tofu, from the appetizers to the dessert. Three Japanese ladies worked in the kitchen to serve an amazing array of dishes, served with sake, to eight diners. All the ingredients were high quality, the tofu handmade by Eri with organic soy beans, and many of the vegetables came from Kazuyo's garden. Gochiso sama deshita!



Tofu based appetizers on arrival. Eri preparing our lunch.



Look at the pretty quail egg dressed like a Japanese princess!



Chilled handmade tofu with ginger, beets in tofu paste, tofu and mushrooms in parchment paper, and deep fried tofu in sweet and sour sauce.


Marinated daikon salad with usuage tofu and orange dressing, chrysanthemum  and other greens with black sesame and tofu paste, tofu mazzaball miso soup, fragrant rice with burdock and shitake.




Green tea tofu cake with kanten and pickled cherry blossom.

Photos  by Alessandra Zecchini © 



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