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, July 31, 2012

Interesting ways of using coffee!

From the  Slow Food Newsletter 

The Many Lives of Leftover Coffee
Italy - 27 Jul 12
Coffee is one of the world’s most popular drinks. But what to do with leftover coffee grounds or old beans? Did you know they can be used for cleaning, removing odors and in the garden, among many other household uses?
So if you have any old ground coffee, coffee beans or used coffee grounds, consider one of these alternative reuses, rather than throwing them out.

1) Deodorize your refrigerator or car 
Ground coffee, like baking soda, can absorb bad smells. To stop unpleasant odors and make them disappear as though by magic, just put a few spoonfuls of coffee in a small container inside your fridge, or in a tulle bag inside your car.

2) Remove smells from your hands

When you’ve been cutting up garlic, onion or leeks, the smells can often linger on your hands for a long time. To make them go away, rub your hands with a little ground coffee (fresh or used) before rinsing them with water.

3) Clean your fireplace
To make it easier to clean a fireplace, just sprinkle the ashes with coffee grounds, weighing them down and making them easier to scoop up with a small shovel or to suck up with the vacuum cleaner.

4) Keep ants away
To keep ants out of your house, sprinkle the floor with dried coffee grounds, or sprinkle them around the ant-nest. The smell should keep them away.

5) Fertilize plants
Plants that like acidic soil will be happy if you put coffee grounds near their roots. Leftover brewed coffee, diluted with some water, can also be used. The nutrients in coffee encourage the growth and flowering of azaleas, rhododendrons and blueberry bushes.

6) Make an abrasive dish soap
Regular dish soap can be turned into an abrasive cream for cleaning tough surfaces or removing stubborn dirt from pots and stovetops. Just add a little dried ground coffee, fresh or used, to a small amount of detergent and mix before use.

7) Keep fleas off your dog
Coffee grounds are an excellent flea repellent. Rub them on your dog’s fur after bathing, then brush after it has dried. The coffee smells much better than most common flea shampoos.

8) Clean drains
Coffee grounds, diluted with water, can be poured into sink drains, bathtubs and toilets, to keep them clean and prevent bad odors from lingering.

9) Keep sugar and salt dry
To stop humidity forming in sugar, put a few coffee beans in the bottom of the sugar bowl or other container. The trick works for salt too.

10) Remove scratches from furniture
If you have any dark wood furniture or doors with unsightly scratches, try soaking a cloth or paintbrush in a cup of instant coffee. Use the beverage as a natural dye until the scratch takes on the same color as the rest of the wood.

Article kindly provided by 

Slow Food is working with coffee producers in South America and Africa to protect traditional high quality coffee varieties at risk of extinction and improve the welfare of its producers. Find out more at

Do you have any recipes for homemade products or green living tips that you’d like to share?Send them to us at with Good Enough to Eat in the subject line.

Photo: Paola Viesi

Tuesday, July 17, 2012

Wine tasting, food and the 2012 Slow Food AGM

Artisan Wines in Oratia, West Auckland,
photo: Alessandra Zecchini.

Dear members,

This year our AGM will be held at Artisan Wines in Oratia. We will start with a wine tasting of 4 or 5 wines, followed by delicious food platters, more wine and a convivial AGM.

Slow Food is offering the food, and you will just need to pay $5 for the wine tasting (redeemable if you purchase more wine).

Sunday 29th July 2012
Artisan Wines Ltd

99 Parrs Cross Rd


Arrival: 2:30PM
Wine tasting: 2:45PM
Food will follow (you will be able to buy more drinks if you wish)
AGM and committee election: 3:15PM
After the AGM we will have time to mingle and enjoy more wine until 5pm.

Please note that only active members will be allowed to vote at the AGM, so please check if your membership has expired, and you are always welcome to come and renew your membership on the day of the AGM (but please inform us if you intend to do this when you rsvp).

A copy of the Agenda will be sent to all members a week before the AGM.

For catering and administration purposes please remember:
APOLOGIES and RSVP to Penny Cusack
Phone: (09) 834 9909/029 8250150

Thank you

The Slow Food Waitakere Committee

Thursday, July 12, 2012

A Real Slow Food (Wine) Event


The  Slow Food Waitakere Riesling Challenge 2010 Tasting Vineyard v Winemaker on Sunday July 8th was a sold out with quite a few people wishing they had booked earlier.
It was  was a wonderful combination of socialising, eating and drinking and learning about wine. 
A big thank you to Laurel for organising the event and to Sue for hosting us.  

Here's  what  some of our fellow riesling tasters had to say!

I just would like to thank those that attended the event and hope they now know a little more about wine, in particular the effect of the balance between sugar and acid levels, which may help them to make a more informed decision when buying wine (in particular Riesling) in the future.  Also, I believe this exercise proved the winemaker does have a major influence on the wine, in this case we know all the grapes were from the same vineyard, yet the sugar levels in the wines varied from 7g to 63g.

I would also like to thank my good friend Mark for embracing the opportunity to present the wines and educate us with a little more information than the average wine tasting by providing us with in depth knowledge on how each wine was made, which varied widely over the 12 wine   

How wonderful it was that Laurel and Mark introduce us on many levels of knowledge to the taste of Riesling


I went to the tasting thinking there would be one particular style of wine making which would be the best expression of the grapes as grown.  I was impressed with just how much influence the winemaker has on the finished wine.  The grapes (including soil type, aspect, cropping, and weather) are just one of the factors in a wine, in addition to the style of wine desired, and the particular methods of winemaking utilised.


To find out more about the challenge  go to


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