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

Friday, January 10, 2014

Another foraging recipe from our Forage to Feast event: Onion weed dip



As promised here is another recipe from our Forage to Feast event: onion weed dip. Foraging is healthy and environmentally friendly, and foraging onion weed in Auckland and Waitakere is easy - remember that onion weed is, in fact, a weed, so it can be removed safely!

Onion weed freezes well, just wash and cut into pieces. Every part can be eaten: bulb, stem, leaves and flowers, just make sure that it has not been sprayed or been near busy roads and dogs. To make this dip you just need some creamy feta cheese and onion weed (fresh or frozen). Blend, adding a tiny little bit of water (or olive oil if you prefer) to thin the sauce down if needed. No salt is required as feta is already salty. Refrigerate for a couple of hours and then serve as a dip or spread.

Onion weed can be collected in Spring and stored in the freezer for months. It can also be used in cooking in place of onions, spring onions, chives, leeks and garlic.

 Photos and recipes by Alessandra Zecchini ©

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