Slow Food Marlborough

BUBBLES, STRAWBERRIES AND CREAM

2010-11-19T09:19:00.002+13:00

NEW 2011 Marlborough SLOWFOOD WEBSITE

www.slowfoodmarlborough.org.nz

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

Sample a strawberry directly from the vine

Try a chocolate coated strawberry

Relax for a couple of hours before Xmas hits

November Slow Food Marlborough - Herzogs

2010-10-29T12:36:00.002+13:00

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.

Cost is $25 for members and $40.

RSVP please to Samantha Young at Herzog - samantha@herzog.co.nz or ph 572 8770.

From Thistle to Table - Globe Artichoke Cooking Demonstration

2010-09-28T11:25:00.004+13:00

To book your place please fill in the form by clicking here

5 pm until 7 pm

Monday, 18 th October ( rain date: Wed 20th)

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

slowfoodmarlborough@gmail.com

Italian Wine Tasting Wednesday 11th August 2010

2010-08-18T06:18:00.000+12:00

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

NZ BBQ tradition @ Clos Henri

2010-08-10T22:58:00.000+12:00

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!

Slow Food Marlborough August 11 th 2010

2010-07-24T06:12:00.002+12:00

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: info@beclodge.co.nz

Slow Food Marlborough July BBQ !

2010-07-07T06:14:00.000+12:00

Summer might seem a long way off here in Marlborough ("Marl-brrrrr"), but July is BBQ season in France, so join Slow Food Marlborough at Clos Henri for a look at BBQ'ing with a French vineyard twist.

The Clos Henri winemaker and viticulturalist will take us through the vineyard and winery - making 'shoot bundles' and showing you their secret use in the winery.

David Woodley from The Village Butcher will then take us through a comparative BBQ - one on gas, and one cooked using the shoot bundles we've prepared earlier as fuel - plus hints on BBQ'ing meat.

David will have some special BBQ treats for us: some dry-aged (not vacuum-packed, wet aged) pasture-raised angus rib-eye (fully traceable back to farm), New Orleans Andouille, Greek Sausage and Bacon.

Clos Henri Vineyard, 639 State Highway 63, West Coast Rd, RD1 Blenheim

Sunday 25 July, from 10.30 am to 2.00 pm

$5 Slow Food International Members, $15 otherwise - to cover the selection of special meats from The Village Butcher, Blenheim.

BYO salads, bread, refreshments, glasses, crockery and cutlery.

RSVP to cellardoor@closhenri.com

We're hoping for fine, clear weather, but the event will go ahead regardless - with plenty of covered spaces we can use.

See you then !

Knife Sharpening 20 May 2010 AND HARVEST DINNER

2010-05-18T11:09:00.001+12:00

SLOW FOOD MARLBOROUGH

HARVEST DINNER

CLICK HERE TO REGISTER ONLINE

Join us to recognise and celebrate

Marlborough’s local producers.

Friday 18 June 2010, from 5.30pm

Barrel Room, Marlborough Vintners’ Hotel

190 Rapaura Rd

$50 per person

BYO wine, cash bar also available

Three course, set menu

featuring local Marlborough produce.

Marlborough Farmers’ Market Awards presentation.

TICKETS LIMITED, AND MUST BE PRE-PURCHASED

- NO TICKET SALES ON THE NIGHT -

Get yours now by contacting:

Sue Gibbs: sue@witherhills.co.nz, 578-1858 (evenings)

Sally Woolhouse: info@lusatori.com

Many thanks to

Vicki Young of bon vivant corporate catering vicki@bvgourmet.co.nz

and

Volker Schmitt of Sharpen up Knife Services volkerschmitt@hotmail.com

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 volkerschmitt@hotmail.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

Land of Milk and Honey - Seresin Estate

2010-04-12T11:41:00.000+12:00

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.

THE LAND OF MILK AND HONEY

2010-03-25T16:25:00.000+13:00

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.

Concludes with morning tea at 10 - 10.30 am.

FREE

Please RSVP for catering purposes: slowfoodmarlborough@gmail.com

Marlborough Mad Hatter's Tea Party

2009-11-23T12:04:00.002+13:00

Thursday 10 December, 4.00 pm - 6.00 pm

Marlborough Vintners' Hotel

Rapaura Rd

RSVP: slowfoodmarlborough@gmail.com

The very first Terra Madre Day is being held on 10 December - celebrating Slow Food International's 20th anniversary and to recognise the importance of supporting local food producers.

To recognise the day, as part of events happening all over the world, Slow Food Marlborough is holding a “Marlborough Mad Hatter's Tea Party”. Bring some locally produced food and drink, and enjoy it in the relaxed setting on the patio and under the cherry trees at Marlborough Vintners Hotel.

There will be a treasure hunt and local berries and cherries supplied for children - and maybe even some locally produced chocolates - so bring along your children, or someone else's !

This is a Sun-Smart event, supported by the Marlborough Cancer Society and Cancer Society representatives will be judging - with a Slow Food prize for the ‘Maddest hat’.

It's also a chance to 'take a breather' and slow down before the Christmas rush, and in keeping with the season, we'll be collecting food donations and gold-coin donations for charity.

Thursday 10 December, 4.00 pm - 6.00 pm

Marlborough Vintners' Hotel

Rapaura Rd

RSVP: slowfoodmarlborough@gmail.com

BYO Food and Refreshments

Marlborough food, drinks, and ingredients please.

Fantastic Fish at Herzog

2009-11-14T17:00:00.000+13:00

As with last year's bread-making, there was a strong response to the chance of attending a demonstration at the fantastic Herzog winery and restaurant.

The focus this year was on fish - the Blue Warehou - a species available all year round and caught mainly in the Cook Strait coasts and off Westland.

First of all the four Herzog chefs, each with a small group, demonstrated how to fillet the fish - the initial removal of the fins, then carefully cutting along the bony area to ease away the meat.

The result from the delicate operation was a fabulous, fleshy and juicy fillet. A few pin bones remaining were then removed.

Three recipes were then prepared.

A piece of the fillet was cut off for marinating. The marinade was a combination of seeds and herbs. This was packed on top of the fish fillet for refrigeration for 24 hours minimum.

Secondly, a Blue Warehou roll: wafer thin slivers of fish were sliced from the top of the fillet - unbelievably thinly - although we were assured it wasn't a problem if we didn't get the slices quite that thin! The filling was mixed and placed down the middle of the fillet which was then rolled up in a sausage shape. This was then put in the freezer until it was firm and easier to slice.

The third recipe was marinated Blue Warehou with wasabi cream and orange & basil vinaigrette. Again, thin slices of fish were placed on cling-film. The filling was then put on the centre of the fish, the edges of the cling-film pulled up and twisted to seal. The vinaigrette was served on the side.

Samples of all these were brought to us - while we enjoyed some wonderful Herzog wine - and were tasted with great enjoyment and gusto. They certainly weren't slow to disappear from the platters.

(With thanks to Sally Woolhouse for the article and pictures, and special thanks to Therese and Hans Herzog and the team at Herzog Winery and Restaurant for another special Slow Food Experience)

Compost preparation October 09 and November 09

2009-10-06T07:33:00.002+13:00

Look in Upcoming eventts for more information on Saturday 14 November 09

Herzog Winery & Restaurant, 81 Jeffries Road, Blenheim

9.00 - 10.30 am with Herzog wines afterwards. Make a lunch reservation if you want to linger.

With thanks to Hans and Therese for their support of Slow Food Marlborough and their sponsorship of this event. Seewww.herzog.co.nz

To RSVP and arrange payment contact: Sue Gibbs: Susan@witherhills.co.nz, Ph 03 520 8270.

(Slow Food Members, no need to RSVP to Sue if you've already RSVP'd)

About 25 enthusiastic souls gathered at our place in Kaituna to experience Compost making first hand and to learn a little about Bio Dynamic farming. The weather managed to behave itself for most of the afternoon however it did deteriorate towards 5-00pm so the planned socialising with the native birds in our eucalypt trees was put on hold.

After a brief summary about our heritage fruit and vegetables we split into two groups. One was entertained by Sean Phillips on the art of building a Fungal compost heap. Fungal compost is most suited to and will be used on our Fruit Trees. We started with a base layer of Chipped Fresh Gorse, Pine Needles and Wet Hay. This was covered with a slurry of Chicken Manure. Sean explained how Cow Manure was the best but unfortunately our fresh supply was located at the top of our hill so we opted for second best. The base layer was followed by several layers of Green Grass, 1 year old Wood Chips, Wet Hay, Lime, Rock Phosphate, Pine Needles, and Gorse. The Wet Hay is the top of each layer and is covered with a slurry of the Chicken Manure. Sean explained the importance of the layering, getting the correct moisture content and green material. Despite all of the science Sean assured the people gathered that almost anything could go into a good compost including weeds. The compost heats up to approx 65 degrees which kills any weed seeds. A dead sheep was one example of possible ingredients. All that remains when the compost is complete is the bones. Most home gardeners do not have access to dead sheep. The finished heap measured approx 2.5 meters in length, 1.5 meters wide and 1.5 meters high.

The second group took a tour of the property. Sharyn was joined by Wendy Sukeena who had generously offered her time to share her Bio Dynamic knowledge. We started with our small cold frame where we have a number seedlings including our heritage Beetroot, Lettuces, Spring Onions. These are some of the vegetables we will have on sale at the Farmers Market from mid November. The group them proceeded to our small Glass House where our heritage Tomatoes, Basil, Chillies and Capsicums are taking shape. From there it was to the Peach and Gooseberry plots. The application of the bio dynamic Cow Pat Pit was explained by Wendy. The group proceeded past our 6 friendly Steers enjoying fresh pasture grasses. Our irrigation system which utilises rainfall during the Winter and Spring flowing from the hills to our small pond from where we pump it to 4 storage tanks comfortably nestled in the pine trees half way up our hill. From here gravity does its work during the hot summer months. The group proceeded through our apple orchard of 400 heritage apple trees comprising 16 varieties. We hope these will start producing within the next year or so. Past our Pure Bred Rhode Island Red Chooks also enjoying fresh green pasture the group finished with the turning of our first Cow Pat Pit another important facet of bio dynamic farming.

The groups swapped experiences after about an hour with the tour finishing around 5-15pm.

A few souls stayed to share a beer, wine and some wild venison. The problems of the province were solved over the ensuing 2 or 3 hours.

Our special thanks to Sean and Wendy and to all of those who visited our property. We hope you enjoyed the afternoon and learned something from your experince.

Thank you

Neville and Sjharyn White

PS Anyone may call us if you have any questions regarding the day Tel 579 1947

ThymeBank - Slow Food Marlborough

2009-09-15T22:03:00.001+12:00

For information on this months event - Composting - go to upcoming events

Martin Irch gave us a great tour of Thymebank, on Hammerichs road. All sorts of salads and aromatic herbs are grown there, with the concern of supplying local restaurants and supermarkets with fresh tasty ingredients. Although these are hydroponics, all the herbs are not available all year long – essentially due to lack of UVs, of heat, and shorter light exposure during winter.

For more info on Thymebank 03-577 9499 31 Hammerichs Rd R D 2 Blenheim

Martin explains that hydroponics don’t have less taste than veggies grown in the soil, contrary to general popular beliefs, as hydroponics are fed with salt containing the minerals veggies need.

You would have seen Martin’s fresh herbs and salads around the shops of Marlborough, but can still go to Thymebank directly to find few of those particular herbs (chervil, Thai mint, lemongrass, different sorts of mints etc.). He will also be very happy to give you few tips to get your herbs growing in your garden.

The Best Kept secret in the Marlborough Sounds

2009-08-06T23:20:00.007+12:00

Farmed Bluff Oysters in the Marlborough Sounds!!! These are one of the next big gourmet things to come out of Marlborough, and have been a 20 year project for Bruce Hearn, a long time mussel farmer from the region. Only just released onto the market, and in very limited numbers, we were lucky enough to try these and were not disappointed. This is a great product and deserves a place in the top five food products of the Marlborough region

Well done Bruce, you certainly give Bluff a run for its money, if you want to try they can be found at New- world Supermarket and Durville Hotel.

The hard job of being a localvore

2009-08-05T13:47:00.001+12:00

There was a acute awareness as I walked into Raupo Café to help shuck Marlborough Tio Point oysters before our slow food group arrived in a hours time that this was going to be a good night, I mean, lets just say that this is not something that happens every day, 20 Doz oysters in the shell, fresh from the Marlborough Sounds water and just waiting to be consumed.

The very fact that our host for the night, Bruce Hearn, has spent 20 years in the farming of these delectable’s was enough to know that the taste experience was going to be well worth it. Having met producers and sampled products from all around the world there can be no price put on the experience of eating unadulterated oysters from the shell (yes grit and all).

When in France we could go to the morning markets and buy live oysters (not a pottle in sight)stacked high in wicker baskets, from a dozen different costal locations and varieties, and these did not even come close to the experience of Marlborough Tio Point Oysters this night.

The key to any product is the freshness and the right amount of social contact that you have around it – and our slow food group were certainly not shy about learning all the highs and lows of farming one NZ’s most iconic Kai Moana products.

While I may not be the fastest Oyster shucker (yes the world record is 28 per minute), I was being distracted by the mandatory sampling of product that I had to do to ensure that our group of likeminded foodies where indeed getting the quality that we promised.

I can assure Bruce that even if the economic recession continued to hit our upmarket restaurants in Wellington and Auckland and they all closed tomorrow, we could rustle up enough Localvores in Marlborough to consume them all.

If you would like to try freshly shucked Tio Point Oyster you can purchase them from Hotel Durville and New-world supermarket but just make sure that you check in advance to ensure that they have not all been snapped up by other fresh oyster lovers.

Thanks to the local wineries who supported our event with Marlborough Sauvignon Blanc to enjoy with the oysters: Te Whare Ra, Clos Henri, Seresin and Grove Mill.

Grovetown Road Trip

2009-07-20T11:49:00.002+12:00

Going nuts

When you start scratching the surface of what is in your back yard you come across some hidden talents and that was certainly the case last week at out monthly slow food event. Our group of intrepid Marlborough Slow food foodies were privileged to visit Uncles Joes hazelnuts and Walnuts factory (I wont even mention that they won Oil of the Show (Canterbury) two years in a row, or top 10 Artisan Cuisine Award) in Grovetown, Annies Marlborough Ltd followed up by a hot glass of Mulled wine at the Grovetown Country Hotel

While I knew that squirrels’ horde nuts over the winter I had no idea that the Howells (Uncles Joes) orchard would produce such a multitude of Hazelnuts and that there gathering skills would see them become the caretakers for many tons of nuts in there Grovetown Factory which would then be processed into Uncle Joes Walnut and Hazelnuts and Pastes as well as eating and cooking nuts. The very fact that Uncle Joe himself is the legend that sat around the fire cracking nuts with hand cracking conjures up product integrity. Leaving the warmth of the Nuttery (??) we travelled in convey to Annie’s where Graham enthusiastically as ever talked to our group about the highs and lows of his business as well demystifying the human digestive system. After 20 years of Annies products and having established it all around the world there is not much that they have not encountered and it makes you wonder where to next ? - Well if you know Graham then he is already looking at the next mountain to climb (which is really no different to selling into international supermarket chains, do it one step at a time) and it was time for our group to move onto our last location – the Grove Town Country Hotel. Here we were meet by the publican and a hot brew of Mulled wine that ended a very informative and interesting tale of all things foodie in the mighty Grovetown

Omaka Marae Experience

2009-05-31T21:40:00.000+12:00

In near freezing conditions - it snowed in parts of Marlborough today ! - a group of about 35 guests enjoyed a very warm welcome and wonderful hospitality at Omaka Marae this evening. After a traditional welcome onto the marae Kiley Nepia talked us through the ancestral house and the symbolism of its construction and decoration.

Kiley used Chris Fortune's haka stance to explain the formation of the front of the house (Face, arms, fingers and legs) and Carlos's 'push up' inside was used to explain the interior (spine and ribs).

While the depiction of food on the painted mural was obvious (see below), there were just as many references to food in the various carvings and tuku-tuku panels adorning the meeting house, showing not only the resources of the local people, but painting a picture of what the Wairau Valley looked like in the days before European settlement.

Being, and being seen to be good hosts, willing and able to provide for guests is an important aspect of Maori hospitality, and the carved and painted references to bountiful seafood, bird-life and full food-baskets was described by Kiley as a 'traditional tourism brochure' promoting the area's resources and its people as good hosts.

While the weather conditions prevented an in-ground hangi, the hangi food was as flavoursome and hearty as our guests's hospitality. As well as an enjoyable meal, the evening will be remembered by many for the insight into the Omaka Marae and Maori traditions of food and hospitality.

Thanks to Kiley, his family and the Omaka Marae for a wonderful evening.

Omaka Marae

2009-05-30T07:59:00.000+12:00

Omaka Marae Maori Kai Experience

2009-04-30T09:52:00.001+12:00

Hello !

Food is an important part of any culture and this is indeed the case with Maori. You are invited to attend a Maori Kai experience at Omaka Marae where you will experience Maori hospitality, and traditional Hangi food at its best.

Sunday May 31, 4.20 to 7.30 pm

Omaka Marae at the end of Aerodrome Rd

You will be officially welcomed onto Omaka Marae by the local tribe, be given a tour of the ancestral house, talk about the importance of food in Maori culture, be shown a hangi and, the best part of all, dine together enjoying each others company.

4:20 Group meets at Omaka Marae

4:35 Briefing

4:45 Powhiri onto Omaka Marae

5:10 Go and see hangi/help dig hangi up

5:30 Tour through ancestral house

6:10 Hangi time

7:30 Finish

Cost: $20 for Slow Food Financial Members, $30 for non-members.

BYO drinks.

Please RSVP to slowfoodmarlborough@gmail.com and make arrangements for payment no later than 25 May. Spaces are limited.

Nau te rourou, Noku te rourou ka ora ai te iwi

"With your food basket and my food basket the people will be sustained"

Preserving and Pickling with Relish

2009-03-07T21:11:00.003+13:00

It's all well and good having a vegetable garden at home and enjoying fresh produce, but what happens when, despite best plans, there's just too many tomatoes and courgettes (etc) to deal with? and friends and neighbours are generously trying to give you their surplus too?

Some simple preserving skills, techniques and recipes are enough to turn today's surplus into a pantry filled with colourful and tasty to enjoy tomorrow.

Chef Chris Fortune was joined by about a dozen people this weekend to learn some preserving skills in a practical hands-on session.

With surplus produce donated by Marlborough Vintners' Hotel, Seresin Estate, and brought along by participants themselves, Chris lead the group though a range of recipes to produce dozens and dozens of jars of pickles, picallilli, chutneys and relishes. Many of these will be donated to Rapaura School for sale at their annual Country Harvest Fair.

With these simple skills and techniques, not only can you learn to manage the late summer surplus without waste, but it also opens up the opportunity to deliberately grow a surplus, so you can enjoy your own graden's bounty well after the winter sets in.

Email us and we'll be happy to provide recipes.

Breadmaking at Herzog

2008-11-22T14:20:00.003+13:00

This morning, Therese and Hans Herzog and their team of chefs hosted 60 people for a morning of bread and wine. It was sell-out with three full sessions of guests rotating through two different activities, before coming together for a wine and bread tasting.

Guests spent 30 minutes in the Herzog Restaurant learning about simple bread-making from the team of chefs, headed by Michelin star rated chef Christoph Kremser.

Guests were also taken on a behind-the-scenes look at Herzog's vineyard, winery, barrel room, restaurant and bistro. After Therese sprang a surprise pop-quiz on the group, people were especially pleased to relax and enjoy some of Herzog's special wine and the bread they'd seen prepared.

With thanks to Therese, Hans and all their team for their wonderful hospitality and a morning of learning and fun.

Good Game

2008-10-29T22:02:00.005+13:00

Thanks to Alan and the team at Premium Game for their presentation to Slow Food members at the Marlborough Farmers' Market on Sunday. It was a very valuable insight into their business, philosophies and products.

The visit to Premium Game's processing facility on Tuesday backed up the talk with a first-hand look at the processing line in action. Working with licensed hunters, Premium Game processes wild game meats in export licensed facilities with oversight from MAF Veterinary Inspectors. Shot animals are delivered to Premium Game complete with comprehensive information on the location of the animal and with key organs still in place to enable the health status of the animal to be determined by the MAF vet. On the visit we saw wild goats, deer and pigs being processed - rabbits, hare, tahr and wallaby are also processed.

Carcasses are kept in refrigerated storage for ageing and then butchered into different cuts 'to order' - supplying local consumers at the Farmers' Market, but mainly to a large (and growing) list of restaurants up and down New Zealand. Premium Game also makes a range of small-goods including salamis, and will even make up sausages to a consumer's own recipe or dietary requirements (eg gluten free).

The only such facility in New Zealand, this is a local business providing some wonderful, fresh, wild game (with recipes to assist, if needed).

Premium Game: Ph 03 577 8200, http://www.game-meats.co.nz/, info@game-meats.co.nz

Plentiful Planting Party

2008-09-29T22:30:00.000+13:00

On a chilly, overcast Spring morning around 30 people joined together to create a new vegetable garden at Marlborough Vintners Hotel. What started as a pile of sleepers and bare lawn, is now a promising vegetable garden.

The morning began with an introduction and thank you to the people who donated time, expertise or skill to the project. Sean & Lisa from Seresin Estate for their expert knowledge of biodynamics and help with the planning of the garden and Seresin Estate for their loan of tractor and tools; Marcia Chang-Hong for her donation of plants and Allan Thomas (from REAP, rural education activities programme) for coming along on the day to be our on-site gardening guru!

We were privileged to have Karen & Boyd Turner from Wairau Worms and their many tiger worms on site as added attraction and the group found the interactive worm farm area of great educational benefit.

The group proceeded to plant the main vegetable garden, transplant herbs from the existing garden to new wine barrels and also plant seeds for raising in trays, ready for the next planting.

A wonderful lunch with spring lamb and salads followed with much laughter, interesting discussion and new friendships being formed, the perfect end to a plentiful planting day!

Thanks to the many hands who helped bring this project to life, the new seedlings are enjoying their new home and we welcome people to pop in and check in on their progress as they develop and grow!

Getting the Good Oil

2008-08-31T22:06:00.000+12:00

Almost 40 people attended a Slow Food tasting of Marlborough Olive Oils kindly hosted by Marlborough Vintners' Hotel at the weekend.

Unbeknown to the tasters, among the blind tasting of a dozen oils from local producers, there was an 'imported imposter' - a common supermarket brand - which almost everyone picked out as bad/faulty or, at best, their least favourite.

There was no clear favourite among the other oils, but what was clear was the range of flavours - green, pungent, peppery and spicy - evident in the fresh local oils compared with what we are accustomed to in bland, industrially-produced oils. It was also an eye-opener for many to experience the range of aromas and flavours expressed by the different varieties of olives.

As a high quality, seasonal and locally produced product, we hope more people learn to enjoy and support Marlborough's Olive Oil producers.

Oils tasted were kindly supplied by:

Meet & Greet: Andries Maritz

2008-08-20T22:01:00.002+12:00

CONTRIBUTED BY: ROD

I had this crazy idea - it was late and I couldn't sleep - to be involved in a "monthly producer profile" for the Marlborough Slow Food newsletter. So this is the start of hopefully a monthly something. (I've decided against the word profile "Meet and Greet” sounds nicer, feels better and I can spell it.)

So onwards and outwards, but still playing safe, I'm starting with olive-grower/sculptor Andries Maritz, who lives down the road from me at Rarangi, close to the sea at Cloudy Bay, near Blenheim.

I wanted to find out a little bit about him, what he grows and makes, what he hunts down and buys and, of course, a few pictures to help add to his story.

The first thing I noticed when I met Andries, while we were playing golf, was the way he walks with a strange sort of gait, which he later explains was because he had polio when he was six.

The next striking thing about Andries is that he looks you in the eye when he's talking, which I like.

Andries invited me into his house for a cup of tea and we started to talk about this month’s “Meet and Greet “and what Andries is producing from his land at Rarangi.

Andries lives on 2 hectares of the infamous Rarangi “pea gravel” and has an olive grove of 777 olive trees (nine different varieties mainly for oil, but also for table olives). He started with the bare land in August 2001 when he arrived from South-Africa. Three months later the trees were planted and he moved into his newly built house in the grove.

He mainly produces olive oil, which is cold pressed in Blenheim for E.V.O.O. (Extra Virgin Olive Oil). A taste of his olive oil brings a list of adjectives to mind: green/grass-fresh, fruity, peppery, bitter, nutty… nothing like the "extra virgin" bulk supermarket varieties, which to me simply tastes “oily” , The "test method" we used to try out the oils, is simple, ,just pour a small amount of olive oil onto a teaspoon and taste one after the other. "The difference is clear to your taste buds" says Andries .

Andries also mixes some of his olive oil with NZ butter to a soft consistency and adds herbs & spices for a wicked olive/butter mix on toast, bread or steak. If you’re keen, mix olive oil with grapefruit juice, orange juice or lemon juice to add something special and different to marinades, spreads and for salads.

After the olive harvest in June and July, he also preserves in brine smaller quantities of a few (about a 100 kg) of mainly black table olives using his Barnea and Manzanilla varieties. These are hand picked and selected, and processed according to an old traditional recipe. The ingredients are simple: fresh clean water, combined with good quality sea salt and vinegar. It takes a year before the olives have reached the quality Andries is looking for. “They taste simply divine,” he says, and the final result comes through trial and error and a simple method that requires patience, effort and time.

We sit around the table with samples of his products and already after the olive oil taste test I’m converted. However he insists on comparing his pickled olives with bulk commercial types. I try one and then the other but the difference is hard to explain It seems that Andries’ olives taste of olive and salt and are more "natural", while the commercial olives, taste of olive, maybe a little too soft, brine and a bit of acidity
The discussion leads to grapes, which tends to be a Marlborough thing, and we discuss what has he done in his “own back yard”? He has planted grapes in between two rows of the olive trees, for fresh grape juice and for making wine.” If the wine is not good enough” says Andries I make it into good quality vinegar, which is used for controlling the pH of the water when processing the table olives.

We progress from the kitchen table to the workshop, and I am shown how olive oil soap is made from the older olive oil. The result is a Castile-type soap which is lovely and slippery to the touch when wet and smells earthy. Andries says it seems to be good for people with sensitive skins.

We return to the kitchen after the tour around the grove, back to another warm cup of tea at the table and talk about the need to search and obtain a taste from ones past and that food, highlights those times spent usually with friends and family, simply bringing back memories.

This discussion of “past foods” brings out Andries’ South-African “Kook & Geniet”, the equivalent of the Edmonds Cookbook and Andries points out a “Boerewors”- sausage recipe, which one particular butcher in Blenheim is now making much to his liking.

With his permission, I have a look at what’s inside his food cupboard and apart from the usual standard items, I find golden syrup from his native country sourced from a local supermarket, half baked baguettes from Blenheim and, to my surprise, dried meat “biltong” that he makes using an old proven recipe and a simple dehydrator. I taste the “biltong”, which is strong, natural, meaty and salty and very pleasant to eat.

I’m not a writer, so that’s about it for now. If you’d like to take part in “Meet and Greet” please send a brief outline of what you’re doing to me by email. bsaa@xtra.co.nz

And Andries can be contacted by email at andriesmaritz@xtra.co.nz

Regards and good eating.

Rod

REMINDER: Olive Oil tasting, including oil from Andries - Sunday 31 August, 3pm, Marlborough Vintners' Hotel, 190 Rapaura Rd. RSVP by email to slowfoodmarlborough@gmail.com

Cheese and Wine Clos to Home

2008-07-26T20:34:00.002+12:00

Clos Henri, one of the wineries in Marlborough with ties to France, hosted a special event this weekend, showing Marlborough's expression of two things dear to France's heart - cheese and wine.

While the North Island was being battered by a 'weather bomb', about 30 people were enjoying the cosy atmosphere inside Clos Henri's cellar door - a deconsecrated church from Ward, south of Blenheim.

Lisa Harper from Sherrington Grange presented some of her cheeses and gave a presentation on cheesemaking. Marlburians will recognise Lisa and her cheeses from the Marlborough Farmers' Market. Others may have seen her featured in the May 2008 issue of Cuisine Magaine. While Slow-Foodies were enjoying Lisa's cheese in Marlborough, Australians were reading about Lisa, and other features of Marlborough's food and wine scene in the weekend's Australian newspaper.

One of the wines Sherrington Grange is known for is their 'Mahau Gold'. This is a washed rind cheese, from a tradition that began in the Middle Ages, when cheeses were dipped in wine or spirits, encouraging them to develop colour and flavour. Applying this locally, to make Mahau Gold, the cheese is regularly bathed in Marlborough Sauvignon Blanc, resulting in a deep yellow-brown colour and distinctive, aromatic taste. Try it with a Marlborough Sauvignon Blanc or Pinot Noir and the weather outside really doesn't matter.

Aotearoa Seafoods

2008-06-18T22:29:00.001+12:00

Thanks to Aotearoa Seafoods for hosting a group of 20 Slow Foodies this evening at their mussel processing facility in Riverlands, Blenheim.

After an introduction to Aotearoa Seafoods, its products and markets, we were able to get behind the scenes to see the processing of some of its Greenshell Mussels; this evening being prepared as Tomato and Chilli Marinated Mussels.

A tasting of mussels followed, matched with some KONO wine and a talk by Kiley Nepia of the Omaka Marae about Matariki. Kiley is pictured here (left) with Mike Aviss, both kitted out and ready to head into the mussel reception and processing areas.

Some things to think about:

while some of the indigenous flavourings used in the KONO flavoured half-shell products haven't been well received in the USA (the NZ Greenshell Mussel industry's main market), as parts of a true New Zealand food culture it would be great to see more use being made of things like Kawakawa and Horopito. Good on Aotearoa Seafoods for giving it a go.
something tells me there's something to the concept that male and female mussels possibly taste different (visually you can tell the female mussels by their orange shell colouration), as well as a possible terroir effect (or the ocean equivalent) - mussels from different regions tasting different. Anyone else keen for some blind tastings?

Membership

2008-05-27T06:36:00.001+12:00

For information about Slow Food Membership, please see the International Slow Food website.

Or email our Committee Member responsible for Membership (Sally Woolhouse)

Once you join the international organisation (a portion of your membership fee comes back to support local Slow Food Marlborough Convivium) you can select to be a part of the Slow Food Marlborough Convivium - or another Convivium more appropriate for your location and interests if you prefer.

At this time, you do not need to be a member of the international organisation to participate in Slow Food Marlborough events, though we recommend it and encourage it. As well as supporting the international movement and receiving quality publications from them, financial membership will give you preferential access to Slow Food Marlborough activities (many sell out) and/or free or discounted particiaption (non-members will pay a higher price to participate).

After less than 18 months in existence (at September 2009) Slow Food Marlborough is the third largest Convivium in New Zealand. As we continue to grow, we may need to limit participation in our activities to members of the international organisation, though we will endeavour to remain as inclusive as possible.

About Us

2008-05-27T06:29:00.002+12:00

Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.To do that, Slow Food brings together pleasure and responsibility, and makes them inseparable.Today, we have over 100,000 members in 132 countries.

Upcoming Slow Food Events

2008-05-27T06:28:00.028+12:00

BUBBLES, STRAWBERRIES AND CREAM

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
Sample a strawberry directly from the vine
Try a chocolate coated strawberry
Relax for a couple of hours before Xmas hits

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.

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.

Cost is $25 for members and $40.

RSVP please to Samantha Young at Herzog - samantha@herzog.co.nz or ph 572 8770.

From Thistle to Table - Globe Artichoke Cooking Demonstration

5 pm until 7 pm

Monday, 18 th October ( rain date: Wed 20th)

Slow food members are free and $10 for all other participants. RSVP by 13 th October to

slowfoodmarlborough@gmail.com

BEC Luxury Lodge - Italian Wine Tasting
81 Cob Cottage Rd

6-8pm, Wednesday 11 August

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: info@beclodge.co.nz

Sunday 25 July, from 10.30 am to 2.00 pm

Clos Henri Vineyard, 639 State Highway 63, West Coast Rd, RD1 Blenheim

$5 Slow Food International Members, $15 otherwise - to cover the selection of special meats from The Village Butcher, Blenheim.

BYO salads, bread, refreshments, glasses, crockery and cutlery.

RSVP to cellardoor@closhenri.com

HARVEST DINNER
Marlborough Vintners Hotel

Join us to recognise and celebrate

Marlborough’s local food producers and Matariki.

Friday 18 June 2010, from 5.30pm

Barrel Hall, Marlborough Vintners’ Hotel

190 Rapaura Rd

$50 per person

BYO wine, cash bar also available

Three course, set menu

featuring local Marlborough produce.

Marlborough Farmers’ Market Awards presentation.

TICKETS LIMITED - get yours now by contacting:

Sue Gibbs - sue@witherhills.co.nz

Sally Woolhouse- info@lusatori.com

What is Matariki?
Matariki is the Maori name for the group of stars also known as the Pleiades star cluster or The Seven Sisters; and what is referred to as the traditional Maori New Year.

When is the Maori New Year?
The Maori new year is marked by the rise of Matariki and the sighting of the next new moon. The pre-dawn rise of Matariki can be seen in the last few days of May every year and the new year is marked at the sighting of the next new moon which occurs during June. This next occurs on 5 June 2008.

What does Matariki mean?
Matariki has two meanings, both referring to a tiny constellation of stars; Mata Riki (Tiny Eyes) and Mata Ariki (Eyes of God).

Why is Matariki important?
Traditionally, depending on the visibility of Matariki, the coming season's crop was thought to be determined. The brighter the stars indicated the warmer the season would be and thus a more productive crop. It was also seen as an important time for family to gather and reflect on the past and the future.

Please RSVP for catering purposes: slowfoodmarlborough@gmail.com

JULY EVENT - Bastille Day

14 th July

SEPTEMBER

Mid September Garden Tour

OCTOBER

Mid October - Globe Artichokes

--------------------------------------------

2010 Events

APRIL EVENT - LAND OF MILK AND HONEY

Seresin Estate is hosting a special event for Slow Food Marlborough, Saturday 10 April at their Home Vineyard.

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.

Concludes with morning tea at 10 - 10.30 am.

FREE

Please RSVP for catering purposes: slowfoodmarlborough@gmail.com

2009 Events

Thursday 10 December, 4.00 pm - 6.00 pm

Marlborough Vintners' Hotel

Rapaura Rd

RSVP: slowfoodmarlborough@gmail.com

The very first Terra Madre Day is being held on 10 December - celebrating Slow Food International's 20th anniversary and to recognise the importance of supporting local food producers.

There will be a treasure hunt and local berries and cherries supplied for children - and maybe even some locally produced chocolates - so bring along your children, or someone else's !

This is a Sun-Smart event, supported by the Marlborough Cancer Society and Cancer Society representatives will be judging - with a Slow Food prize for the ‘Maddest hat’.

It's also a chance to 'take a breather' and slow down before the Christmas rush, and in keeping with the season, we'll be collecting food donations and gold-coin donations for charity.

Thursday 10 December, 4.00 pm - 6.00 pm

Marlborough Vintners' Hotel

Rapaura Rd

RSVP: slowfoodmarlborough@gmail.com

BYO Food and Refreshments

Marlborough food, drinks, and ingredients please.

As much as we're pleased to see Herzog open again for the season, we're also looking forward to another wonderful Slow Food event at Herzog next month.

Join Hans and Therese, their 2009 Head Chef, Boris Meyer and his team in the kitchen, for a morning dedicated to fish. Learn the art of filleting a whole fish, and go through 3 recipes showing different, delicious ways to use the finished product. Guests will receive recipes, enjoy time with the chefs and enjoy a special behind-the-scenes tour of Herzog's kitchen, restaurant, vineyard, winery, barrel room, cellar door and bistro.

What better way to finish than by enjoying some of Herzog's stunning wines - courtesy of Hans and Therese Herzog.

Numbers are limited, and last year's event at Herzog was a 'sell-out', so be quick to RSVP. Places will be confirmed on a first-paid-first-in basis.

Free for Slow Food Members

$20 for non-members (payment is required before the event) - with all funds going to support Slow Food Marlborough.

Saturday 14 November

Herzog Winery & Restaurant, 81 Jeffries Road, Blenheim

9.00 - 10.30 am with Herzog wines afterwards. Make a lunch reservation if you want to linger.

With thanks to Hans and Therese for their support of Slow Food Marlborough and their sponsorship of this event. Seewww.herzog.co.nz

To RSVP and arrange payment contact: Sue Gibbs: Susan@witherhills.co.nz, Ph 03 520 8270.

(Slow Food Members, no need to RSVP to Sue if you've already RSVP'd)

OCT 3rd Compost Preparation and BYO buffet/picnic

Commencing at 3 pm

Neville and Sharon White invite the Marlborough Slow Food group to a overview of there small heritage fruit and vegetables property to which they are applying organic and bio dynamic principles. They very much believe in local, fresh, quality, tasty, produce and sell at the Marlborough Farmers' market

One Group will participate in compost production, the other would look at the plants and the bio dynamic applications that they are applying . Each session would go for 1-00 to 1-30 hours and then the visitors would swap over.

Towards 5-30pm we would adjourn for a wine and buffet BYO Tea. If the weather is good the idea would be to enjoy the social activity in amongst the eucalypt trees and seated on hay bales to the tunes of the many birds we are lucky enough to enjoy.

Please bring a plate to be share - BYO

For more information and to book your place please contact nevillewhite@farmside.co.nz

Address is 17 Gibsons Road off Kaituna Tuamarina Track.

Directions:

Pass through Renwick on State Highway 6 heading toward Nelson

Cross the Wairau River just past Rapaura Road

The State Highway sweeps left after crossing the river with the Kaituna Tuamarina Track coming off to the right.

Travel down Kaituna / Tuamarina Road for 3.8 kms

Gibsons Road is on the left. We are approx 100 meters from this corner on the left.

Dear Slow Food lovers,

After a fantastic Oysters event and with spring knocking on our doors, we have now thought about getting back in the gardens. Spring sounds like barbecues, simple fresh food that doesn’t necessarily require a lot of cooking. So what is better than few herbs to lift the profile of your fresh products? We invite you to join us at Thymebank next Thursday where Martin will take us through the plantation aspects and tips. Being a chef himself he will give us few hints on cooking with herbs as well.

Bring some bread or crackers and dips - using your favourite herbs - and if you feel like sharing your special recipes, we’ll all be up for it!

Where: Thymebank - 31 Hammerichs road, RD2 Blenheim

When: Thursday the 3rd of September at 4.30pm

Getting Savvy with Oysters!
The July Slow Food Event

When -Thursday 30th July 2009
Venue – Raupo Café (down by Riverside in town)
Time - 6pm
Cost - $10.00 members: $15.00 non members (pay on evening)

Farmed Bluff Oysters in the Marlborough Sounds!!! These are one of the next big gourmet things to come out of Marlborough, and have been a 20 year project for Bruce Hearn, a long time mussel farmer from the region. Not yet released onto the market, and in very limited numbers, you can get a chance to taste these delights, freshly shucked, and perfectly matched with a glass of Marlborough ‘Savvy’. Those lucky enough to have tried them describe them as having all the flavour of the wild oyster but with a denser, meatier texture. Bruce and his wife Jill will be there to tell the story and to also demonstrate the art of oyster opening. It has been planned to make this an interactive demo so those of you interested can have a go. Helen and Marcel will also have the bar open for any additional drinks purchases.

Numbers for this popular event are limited, with first preference given to paid up members and thereafter on a first in basis. Please RSVP by 28th July 2009

This month we have a "Grovetown Roadtrip" - details as follows:

Tuesday 30th June
4.30pm - Meet at Uncle Joe's Nuts, 39 Rowley Cresent, Grovetown
5.30pm - Annies fruit leathers State Highway 1, Grovetown RD3 Blenheim
6.30pm - Grovetown Country Tavern for nibbles and drinks

$5 Slow Food Marlborough Members, $10 non-members
Please RSVP for catering purposes - pay on the day.

4.30pm-Uncle Joe's nut farm is in full swing, processing more than 30 tonnes of mainly walnuts and hazelnuts a season and dealing with about 150 suppliers around Marlborough. Their walnut oil won two gold awards in 2007 and 2008 at the Royal New Zealand Show, and their walnut spread recently picked up one of the top ten 2009 Cuisine Artisan Awards out of 90 entries. About 150 local people supply the Horwells with nuts. Hazelnuts are more rare, with only about three growers. Despite this, there is still not enough supply to meet the nut demand the couple's nut business generates, and the demand from buyers.

5.30pm -"Annies" family has been growing quality produce for over 100 years. The family purchased their property in 1898 and developed a business as an agricultural contractor and over the years the farm evolved from sheep and grain to vegetables, fruit and grape production with a small fruit and vegetable shop on the property. The Annies business was born in 1986 after Graeme Giles bought his wife Ann a small dehydrator and she began to experiment with converting apples into dried fruit leathers. What the family did not require in the shop, Ann started selling and soon demand outstripped the capacity of the dehydrator.

6.30 pm Grovetown Country Tavern for drinks and nibbles.

We look forward to seeing you then !

Contact

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For more information regarding the Marlborough Slow food Convivium please contact

To book the next event please fill in this form by clicking here

General Info - slowfoodmarlborough@gmail.com

Chairman: MJ - MJ@seresin.co.nz

Secretary and Membership: Sally - info@lusatori.com

Treasurer: Sue - sue@witherhills.co.nz

Promotion: Chris and Vicki - cuisine@chrisfortune.co.nz or vicki@bvgourmet.co.nz

Events: Neville - nevillewhite@farmside.co.nz

Slow Food Calendar

2008-05-27T06:25:00.001+12:00

2008-05-26T11:44:00.001+12:00

Getting Savvy with Oysters!
The July Slow Food Event

Hands-on Harvest

2008-04-14T10:19:00.000+12:00

Slow Food Marlborough's first event saw 40 people hand harvest Pinot Noir from Seresin's Home Vineyard just west of Renwick. It was a fun morning despite the drizzle.

We picked bunches of Pinot Noir from Rachel block, then destemmed berries by hand and plunged the caps of some of the batches of Pinot Noir already fermenting in Seresin's barrel hall. The Seresin team explained their organic and biodynamic viticulture and winemaking practices and we tasted fresh Riesling and Sauvignon Blanc juice before enjoying a beautiful morning tea prepared by Marcia Chang-Hong.

It was great to see so many people come along, and hear their support for Slow Food in Marlborough.

Hello World

2008-03-17T11:05:00.000+13:00

The news is in from Italy. It's official. Slow Food Marlborough has been established.

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.

Thanks to the following people who joined Slow Food to form our Founding Committee:
Sarah Gianelly and Dave Andreson, Marlborough Vinters' Hotel
Chris Fortune, local chef, and Chairman of the Marlborough Farmers' Market
Nelly France, Clos Henri
Therese Herzog, Herzog
MJ Loza, Seresin Estate
Colin Ross, Seresin Estate, and Diana Frendon

Slow Food Marlborough's first event will be held on Saturday 12 April at Seresin Estate. Be part of Marlborough's harvest, hand picking and hand sorting grapes for the morning (8-11 am), and learn about biodynamic viticulture and winemaking. Register your interest by email or phone MJ Loza on 03 572 9408. A home-made morning tea will be provided.