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, November 19, 2013

Kawakawa instead of Vanilla for baking and desserts



Kawakawa biscotti

If you like to forage in the New Zealand bush you may be familiar with kawakawa, and know that it was used in traditional Māori medicine. Also, the leaves make a great tea! But you can also use the leaves instead of vanilla to flavour desserts: they have a distinctive taste which is good for biscuits, meringues and custard puddings (like Crème brûlée).

Kawakawa meringues

Making kawakawa crème 

Kawakawa crème with wild strawberries, mulberries and rose petals


If you like to learn more about foraging and cooking with kawakawa come to our Slow Food event this Sunday! Click here to find out where and when.

Photos and recipes by Alessandra Zecchini ©

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