Slow Food is a non-profit, member-supported organisation encouraging people to take an interest in the food they eat, where it comes from, how it tastes and to think about how their food choices affect the rest of the world. Today there are over 80,000 members internationally.
Please click on our new website for all information and events
WHEN: WEDNESDAY 1 December @ 5-30pm to 7-30pm
WHERE: HEDGEROWS HYDROPONICS
Corner Old Renwick Road and Rene Street
Members $5-00 per person
Non Members $15 per Person
RSVP Monday 29 November to
Come along and enjoy a cool bubbly with fresh tasty strawberries and cream
View the large strawberry growing glasshouses and learn about how Ian and Mary have developed their iconic fresh strawberries. Hear their story, view a video, play patanque and chat with fellow Slow Food enthusiasts
Thanks again to Herzog for putting on one of Slow Food Marlborough's most popular events - a true highlight of our annual calendar of activities.
This year enjoy a cooking demonstration by Herzog's wonderful chefs as they prepare lunch with fresh seasonal ingredients, a vineyard and winery tour and finish with a long lunch - enjoying what you've seen prepared earlier, with a glass of Herzog's fine wine.
13 November from 10.30, with lunch from 12 noon to 2.00 pm - more details attached.
Numbers are strictly limited to 40 people, and until 5 November, we will only be taking bookings from members.
Marlborough Slow Food is proud to announce our monthly October Food Activity and invite all to join us in celebrating the humble yet very tasty Globe Artichoke. Available in season for about three months of the year this Cooking demo and tasting will certainly inspire you to use the Globe Artichoke more !
Tim Newsham and Kerry Raeburn will host this feast of Artichokes at 72 Ferry Road, Spring Creek (last driveway on the right before the Ferry Bridge). Learn how to prepare and unlock the Globe Artichokes secrets the easy way. Artichokes are highly regarded in Italy, France, North Afica and California and yet are more likely to be put in floral displays than eaten in NZ. Local Chefs Piero Rocco and Chris Fortune will educate and tempt you to use the Globe Artichoke in ways that will make you come back for seconds and thirds.
Slow food members are free and $10 for all other participants. RSVP by 13 th October to
On a clear winter night, with the sun just setting over the vineyards of Marlborough our group of 30 people enjoyed a wonderful evening tasting wine from the fabulous Piemonte region of Italy with the very knowledgeable Simon Kelly from Lubrication wines. The venue for the evening was the Italian inspired BEC Luxury Lodge which is run by husband and wife duo Dave & Sarah Anderson.
Simon started the evening with a tasting of his white wine “Arneis”, which is currently sold out awaiting his next shipment then moved into the very big red wines that were delightfully different from what we are usually able to try here in NZ.
The wines tasted were:
Monchiero Carbone Recit Arneis 2009
Dolcetto d’Alba ‘Bric Del Salto’ DOC 2008
Langhe Nebbiolo DOC 2008
Barbera d’Alba ‘Pairolero’ DOC 2007
Barbaresco ‘Curra’ DOCG 2005
Barbaresco ‘Pajore’ DOCG 2006
Tamara (Simon’s partner) who has lived in Italy and is a wine maker herself at Yealands in Marlborough created a wonderful assortment of traditional Italian “Cincetti” (Like tapas) to accompany the wines.Our taste buds were treated to her fresh foccacia, arancini balls and chicken liver on crostini while Lodge chef Dave created a traditional pumpkin gnocchi with burnt sage butter as well as tiramisu, both from Sarah’s (nee Gianelly) Italian family recipes. Also to enjoy was a selection of Italian cured meats and salami from local artisan butchery ‘The Village Butcher’.
A hugely successful night of Italian indulgence was had by all and many requests to repeat the event at some time in the future.A big thank you to Simon Kelly for his wonderful wines and presentation and to Tamara for her gorgeous food!Wines can be purchased through Simon Kelly www.lubricationwines.com and we look forward to many more successful events at BEC Luxury Lodge www.beclodge.co.nz
Any foreigner visiting NZ is gladly surprised by the NZ BBQ tradition. BBQ in Marlborough appears to be a sacred cooking pot, a moment to share with friends and family whether in the garden, in the Marlborough sounds, or on the boat. Name a place to have a BBQ, it’s probably been done already by kiwis.
At Clos Henri we decided to take that great tradition, forget about French cuisine, and get Slow Food lovers to enjoy the sun of Marlborough with some fantastic meat… on 2 BBQs … the idea was to compare gaz BBQ with vine shoots BBQ. But before eating, we had to do some exercise in the vineyard: our winemaker and viticulturist showed the purpose of vine shoots – starting with pruning process and use, then explaining how to make vine shoots bundles, and finally showing at the winery the use for them (as filters in the red tanks during the fermentations).
David Woodley, from the Village Butcher in Blenheim, gave explanations on how he ages his meat, and chooses the best pieces, as well as how he smokes his bacon. Finally he gave few tips to cook perfect steaks on the BBQ.
At the menu was an aged angus ribeye steak, some greek style sausage and New Orleans andouille.
After a difficult start of the fire on the vine shoot BBQ – which reminded us that it is most certainly the reason why gaz BBQ is commonly used – we were able to compare the flavours on the BBQ. To be precise, the tenderness of the meat was not affected, nor was the moisture, but the flavours were very distinct. The vine shoots were from a mix of pinot noir and sauvignon blanc shoots, to which we wouldn’t make any differences once burnt. These shoots had been used during harvest as filter in our tanks; therefore they had been ‘soaked’ into wine for a little while and were still carrying the flavour in their wood. The smokiness and the perfume given by the wine to the meat on the vine shoots BBQ was quite something.
The votes for better taste were unanimously for vine shoot BBQ!
Special thank you to David from The Village Butcher for his beautiful, flavoursome and tender meat!
6-8pm, Wednesday 11 August BEC Luxury Lodge, 81 Cob Cottage Rd Italy is the birthplace of the international Slow Food Movement. For Slow Food Marlborough's August event, Sarah and Dave Anderson from BEC Luxury Lodge will host Simon Kelly from Lubrication Wines for an evening of Italian food and wine delights. Simon will take guests through a formal but fun tasting of 6 special Italian wines - 1 white and 5 reds. After the tasting, mingle and enjoy Italian-styled nibbles in the wonderful setting overlooking Blenheim and Cloudy Bay. Limited to 24 guests - Slow Food financial members will receive priority for bookings. $15 for members, $25 for non-members - to cover wine costs. Some bottles retail for up to $80, so this is a great opportunity to taste some special wines (available at favourable prices on the night) and great value too. Please RSVP to Sarah Anderson:firstname.lastname@example.org
for another great Slow food workshop, 25 foodies (or is that Kniffies) learnt how to sharpen knives and use them correctly . If you would like to contact Volker then email email@example.com or phone 5776776 to.
We learned how to Brunoise, Miropoix and Julienne as well as the finer points of keeping a sharp edge. Safety is number one and a sharp knife is less likely to cut ourselves than a sharp one
Back to basics: Seresin organic apprentice Erin Kenyon, 18, from Tauranga, milks a jersey cow.
Marlborough's Slow Food group was treated to a little slice of the simple life on Saturday with a visit to the land of milk and honey.
Seresin Estate near Renwick is best known for its viticulture, but beneath its grape growing exterior the company's biodynamic philosophy based on the work of Austrian Rudolph Steiner has created a few other simple pleasures.
Beehives produce honey while the fresh milk from jersey cows is churned into butter or whipped into cream.
Mr Steiner was famous for his ecological and sustainable farming system, which is closely aligned with the ideas behind organic farming.
Seresin Estate vineyard assistant Wendy Tillman said the earth was "alive" and needed to be taken care of.
"Agriculture these days has evolved into taking what you can from the land, but we have to replace what we take from it and leave as little footprint as possible."
The cow provided manure, which helped invigorate the soil, and also produced milk which could be used in the making of butter and cream.
The bees produced honey and pollinated plants, she said.
"Every biodynamic farm shouldn't be without a beehive or a cow, it's another integral organism."
Slow Food Marlborough was established in 2008 and celebrates produce grown in the region.
The group meets once a month at different locations around the region.
Committee member Chris Fortune said the concept was about "back to basics" and the fundamentals of how products were produced.
"We all lead such busy lives working our arses off, but quite often it's then simple things in life pass us by.
"Where does milk come from? How does it get to the table?"
A committee made up of about six people decides when and where the group will meet each month.
Mr Fortune said the group selected Seresin Estate for the latest round of Slow Food Marlborough because beneath its viticultural exterior it was the land of milk and honey.
"These guys are doing different stuff to most other wineries in Marlborough and New Zealand are doing."
The next day on the Slow Food Marlborough agenda is knife sharpening at NMIT on May 11.
Seresin Estate is hosting a special event for Slow Food Marlborough, Saturday 10 April at their Home Vineyard.
Suitable for the whole family - have a go at milking Seresin's house cow, make butter and cream to enjoy with freshly baked scones and organic preserves. Get up close and personal with a bee-hive in the Seresin Estate orchard - learn how Seresin manages it's hives and enjoy some recently-harvested honey to enjoy with scones too.
Saturday 10 April
8.45 am, for 9am start
Seresin Estate Home Vineyard
Enter at 85 Bedford Rd, Renwick, go up the drive, turn left at the top (away from the winery and cellar door) and carry on to the vineyard buildings.