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 Waitakere is registered as a charitable entity. Registration Number: CC38263, please click here to read our Rules and Regulations

Monday, May 11, 2015

Win a Fair Trade Gift Pack 
Make a donation and be in to win

Still a few places left for Modern Bites
Just let us know you want to come

Friday, April 10, 2015

Bel pranzo o beautiful lunch March 29 2015

The Long Italian Lunch

Celebrating a visit by our friend Saverio from Perugia and Slow Food Umbria 

Organic Greens from Sally and Fresh Gardens in Kumeu 

Meet Saverio - lover of beautiful food and an expert in all things olive. And now he has added New Zealand to his list of loves after 5 weeks of fishing, walking, eating and exploring.  

Fi and Saverio at the Otara Markets 

Fi and I were feeling a little bit daunted about cooking for and with an Italian but we needn't have worried as our local food impressed with freshness and flavour and the focus was always on sharing and enjoyment. The Italian and New Zealand way of life are very compatible. 

Jenna setting up in the sun

Our lunch was an (over)sellout and we were a bit nervous on the day as lunch was al fresco and come 9am it was pouring. Then the weather gods smiled on us with sunshine and just a bit of rain help people get to know each other. 

Alessandra and Saverio cook

We had a fresh, simple menu with a focus on using local and organic ingredients including Sally's organic greens, Fi's home grown tomatoes, Wild Wheat and Crafty Baker bread and heritage golden delicious apples from Dragicevich Orchard in Oratia. This orchard is key to preserving the iconic Oratia Beauty apple.

So what did we eat?
Bread and olive oil, panzella salad, pasta carbonara, barbecued free range chicken with greens, Italian heritage apple cake and a beautiful brie cheese.

No croutons to be seen as the panzella was made with soaked bread 

Saverio's pasta demonstration

Pasta carbonara

Divine and absolutely no cream

I managed to impress by cooking the chicken on the bbq - so easy

Food, wine and friends 

It was great to see people connecting and reconnecting and having fun, to share what Slow Food is all about and to welcome some excited new members. You can check out what we are all about right after the cakes!

The heritage apple cakes were a hit - there were 4 of them made by 3 cooks so it felt a bit like the A&P show but with much less rivalry - they were all delicious

What is Slow Food all about?

Enjoying and sharing good food, wine and company.

Connecting the people who produce our food and the people who eat it.

Preserving and restoring the relationships that make our food system work.


Bringing people together to help change our broken food system for the better.


A grazie tante to everyone who helped us make the Long Italian Lunch so conviviale.

The next day Saverio got to experience olives in New Zealand. 

Greg and Saverio in his olive grove near Wellsford

Thank you to Greg Scopas for hosting myself and Saverio and giving us a great insight into New Zealand olive growing and olive oil production. And for serving his award winning Sicilian Fennel sausage for lunch.

Friday, March 20, 2015

Garden Inspiration by Roger from Slow Food Uganda

Check out the poster I made to share what Roger has to say about Slow Food's gardens in Uganda (btw. Canva is a good app but still grrrr.....). 
We are on track to sponsor our Slow Food Waitakere School Garden in Africa next month and you can still donate.
Thanks to everyone who has supported us so far. 
And we have also started our Auckland schools' project (still secret squirrel but not for long).
There's still time to give a little to our garden.

Thursday, March 5, 2015

Slow Food Waitakere Italian Soirée and Long Italian Lunch - Your Invitation.

Feeling excited about our long lunch - we met Savario at Terra Madre and he is currently on his big NZ adventure. 
We had the most amazing meal as guests of Savario and the Slow Food Umbria stand. 
And our lunch will be amazing too!

RSVP: March 24th (limited numbers) (or call or txt 0211909243)

Thursday, February 5, 2015

Adopting our Garden in Africa

Help Us Adopt an African Food Garden.

Make a donation to our Slow Food Waitakere African Garden Campaign on Givealittle. 

Slow Food is creating a network of young people working to save Africa's extraordinary biodiversity, to raise the profile of traditional knowledge and food culture and to promote small-scale, family farming.

We plan to to adopt an African school garden that partners with our Auckland school garden project. 
A true local-meets-global connection.

Adopting our African garden costs 900 euro.
So we need to raise $NZ 1,400. 

How the money is used is really cool. It covers the purchase of materials, training for a local team and on-site project coordination, distribution of educational materials and organizing opportunities for exchange among projects. It also includes a contribution towards scholarships for African students to study at the University of Gastronomic Sciences in Italy.

We met some of the inspiring Gardens in Africa team in Turin and we are very keen to support them.
And we will all get to follow the  progress of our garden.

Please jump in and be part of our project!

And share it  with your friends, family and colleagues.

Wednesday, February 4, 2015

Heirloom + Organic = Biodiversity + Health

Heirloom organic fruits and vegetables typically contain more vitamins, minerals, polyphenols and other health-giving nutrients than conventionally grown modern varieties.

Our ancestors, growing their own food, had good reason to select varieties that most supported their health whereas modern varieties are bred for yield, long shelf life and ability to be transported long distances, not nutrition. Nutritious foods usually taste better.

I still remember the rich combination of tangy and sweet flavours from our Freyberg apple tree as a child – in stark contrast to the bland sweetness of most modern varieties. A typical supermarket has 1 tomato variety and perhaps 3 or 4 apple varieties, mostly very similar. How delicious it would be to be able to choose from dozens of wildly different flavours! Variety is the spice of life!

Older, more nutritious varieties are fast disappearing. We have lost 75% of food crop varieties forever and are still losing 1-2% per year. Multinationals sell mostly hybrid seeds that don't breed true, forcing farmers and gardeners to buy again every year, and are increasingly genetically modified, as they phase out open pollinated varieties. Crop epidemics such as the Irish potato famine force growers to turn to older varieties to find ones that resist pests and diseases. With climate change worsening, we'll increasingly need varieties tolerant of extreme weather too. As these varieties disappear, we become increasingly vulnerable and impoverished.

What you can do: 

Buy heirloom seeds from Koanga Institute (, especially the rarer varieties.

Grow them, save the seeds and share with friends and neighbours, or join Auckland Seed Savers.

Ask for your favourite heirloom varieties at shops and at farmers markets. If enough people ask, they will start selling them.

David Hodges  Naturopath & Nutritionist specializing in Paleo Diet and gut health.
Member - Slow Food Waitakere 

Check out the Oratia Beauty Heirloom Apple on the  Slow Food Ark of Taste 

The Oratia  Beauty Apple - in season right now!
Buy it at Dragicevich Orchard - 556 West Coast Road

Sunday, December 28, 2014

Aperitivo Italiano - Our Terra Madre Story

In October 2014 Fi and Anutosh from Slow Food Waitakere travelled to Turin in Italy to participate in Salon Gusto/ Terra Madre - Slow Food's biennial conference. 

It was a life changing experience - here is our Terra Madre story.

Our goal was to connect with and understand the big vision and mission of Slow Food and how we can bring it to life in Aotearoa/New Zealand. ( ... while acknowledging our group are already doing some great stuff.)

And to get close up and personal with the people who are making it happen - like Jamie Oliver and Tristram Stuart.

We took every opportunity to listen to the great man himself, Slow Food Founder - Carlo Petrini.     A man of vision, heart, compassion and action. And a man with great connections - even the Pope calls him!  

It was great to finally get our heads around "everything" Slow Food. How we are respected leaders and innovators in the fight for a fairer and more sustainable food system. And that we are fighting the battle on many fronts!

We met lots of great people including our friend Moko Morris from Maori Organics (a speaker on the Indigenous Panel), olive oil expert Saverio from Slow Food Umbria (who will visit in 2015) and Matt Golinski, a high  profile chef from Slow Food Noosa (who is keen to support our work). 

Terra Madre was both overwhelming and amazing. To meet the small producers and farmers who are fighting to preserve their way of life and make a living while they do it was very humbling. For the full story you can check out our website

We had 5 days if deliciousness with food and wine from every part of Italy including an amazing seafood lunch at Il Bastimento, just a short walk from our apartment on the river Po. The octopus tentacle in red wine was the winner!

We shared the event with 220,000 visitors and over 3000 delegates for all corners of the globe. It seemed that nearly every school child in Turin attended which was beautiful to see.

The workshops and conference sessions addressed the issues that are impacting our food and our planet and were very interactive. And  the "celebrity" presenters were intent on driving change. 

We did some fun stuff and got down to business in the conference sessions. The sessions were a great mix of information, education and "call to action". 

The understanding that "urban consumers will determine the future of our food system"  opened our eyes to the power and responsibility that rests with us urbanites.   

Biodiversity took centre stage  and Slow Food is taking action. And action is needed right now with  "man made mass extinctions"  threatening our food supply, food sovereignty and our food and cultural traditions. 

Our Waitakere convivium is onboard - supporting the Ark of Taste and the 10,000 Gardens in Africa biodiversity initiatives.    

We got to meet with the people and communities who are protecting biodiversity one product at a time. And to see hundreds of Ark of Taste products from all over the world!


Slow Food has not brought into the doom and gloom reporting on Africa. Africa can feed itself and our projects are supporting the amazing young leaders who will make it happen. These young people have the ownership of the 10,000 Gardens in Africa projects. 

So we have come back ready for action. 

Ready to launch some great projects and to work with our members and supporters to make them happen. 

Ready to reach out to the world and to do the work in our own backyard.

2015 is going to be a busy and exciting time and there will be lots of opportunities for people to jump and be part of the action - in a big, in a small or in their way.  

Watch this space for whats next or if you can't wait click here to get in touch ........   

It really is time to cook up a revolution together!

Wednesday, November 5, 2014

Meet the Terra Madre Heroes. Sunday November 30th at 4pm.

An exciting moment - Fi and Anutosh with the founder of the Slow Food Movement, Carlo Petrini.

Read  on to find out about our next event and see some more great photos.

How many salami does it take to save the planet?

A hell of a lot and before we attended the amazing experience that was Salon Gusto/Terra Madre we didn’t know we needed any!

Inspiration and ActIon!
Sometimes in life you meet people that move and inspire you so much you realise anything is possible. Jamie Oliver said that a couple of days ago after getting to work with our heroes Carlo Petrini, the founder of the Slow Food Movement and Alice Waters, the matriarch of Edible Education. And he took the words right out of my mouth!
And his achievements are pretty amazing as well.
The last few days have been about vision and inspiration, having to face the big issues that are challenging us, listening to and meeting amazing people from all over the world who are taking a stand, and understanding that we can make change by a lot of committed people doing their little bit.
Of course we have been eating a whole lot of delicious food and drinking great wine! And in doing so supporting the families and communities that produce it.

So besides Carlo and Alice some of the amazing people we have listened to and/or met have been
  • Woody Tasch, the founder of Slow Money and a passionate advocate for keeping more of our money local.
  • Tristram Stuart, the founder of Feeding the 5000, global waste campaigner and fighter for a fairer and more responsible food supply chain.
  • Don Luigi Ciotti, (the Italian priest who arrived with his body guards) and has taken on the mafia, fighting for their assets (particularly agrarian) and land to be confiscated and returned to the people. The crowd went wild!
  • The young women and men of Africa who against heart stopping odds have taken up the challenge to feed the people and create futures for African youth. Think drought, anarchy, war, rebels, terrorism, starvation and disease including Ebola and malaria. We have a whole new heart for Africa.
So why so many salami?
Because the big issues like protecting biodiversity, feeding the planet, climate change, preserving culture and tradition, creating a fairer society have solutions that lie with the many not the few. And each individual salami speaks to all of this. And none of this lets the big players off the hook!
So after an adventure in Paris we will be home and are looking forward to sharing our experiences and what they mean for Slow Food Waitakere and a our broader communities.
We have some great plans and ideas!

Save the date
Come  and hear all about them at our Aperitivo Italiano event on Sunday, November 30th at 4pm.  Wine. Food. Inspiration.
Carlo Petrini, Alice Waters and Jamie Oliver talk about the importance of food education for children .These three are true food revolutionaries.
We were guests at the Slow Food Pugliia event -and served delicious local sausage and pasta 3 ways.

One of our young African heroes, who are taking up the challenge in Africa in the face of climate change, war, anarchy and disease.
With Aussie chef and Slow Food Noosa member, Matt Golinski. A gastronomic  experience at Ristorante Basimento.


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