Slow Food.....

Casserole, Crockpot, slow-cooker, tajine, or simply roasting for hours on end are all great ways of getting intense flavour into food. Let's take it slow!

Sally has kindly let us have this event at her house in Karori. You're welcome to warm your dish up but the bulk of cooking will need to be done before you arrive.

We want to give this meal a bit of balance so lets mix it up a with some slow cooked sides and maybe a slow desert. Slow baked stone fruit with creme fraiche with vanilla seed is totally delicious, hint, hint! Please post a note in the comments box when you've decided what you want to bring and don't forget your tipple of choice.

Sally's address will be emailed to all of the attendees one week before the event.

Dish 1: Lucy: Julia Child's Beef Bourguignon

Dish 2: Leonie: Confiture de Lait

Dish 3: Colin: 24 Hour Bread!

Dish 4: Jules: Tonno del Chianti

Dish 5: Sally: I'll do Pollo-euscaro........Basque chicken

Dish 6: Ruth: Jamaican red bean stew (this is more like a soup)

Dish 7: Patricia:

Dish 8: Marian: Chocolate spongy pud

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  • Sally W.

    Great to meet some Foodies for my first time and thanks for a great night. Lovely to meet such interesting individuals - friendly, fun & stimulating - and that's all over and above the yummy food!

    September 15, 2012

  • leonie

    Thanks to all = esp Sally for hosting. Food fab and company great.

    September 14, 2012

  • A former member
    A former member

    Is anyone coming from the CBD / Vic campus area? I didn't quite realize that it'd be an hour's walk from where I live. I am in Aro Valley, in the Brooklyn area and would love a ride.
    I will walk if needed, though - this should be a lot of fun!

    September 14, 2012

    • Jules Van C.

      I will pick you up Colin - text me your address[masked] - not too far out of the way. Will pick upp at 6.30 methinks.

      September 14, 2012

  • Marian

    chocolate self saucing spongy pud

    September 14, 2012

    • Sally W.

      Aha! I see self-saucing choc pud - so that's good: we have a dessert. I was wondering whether to do something extra.

      September 14, 2012

    • leonie

      mine is a dessert - well it's supposed to be but good to have 2 anyway

      September 14, 2012

  • Jules Van C.

    Does anyone need a ride from central city / Miramar peninsular?

    September 14, 2012

  • Marian

    sally - can you please send me the address for tonight. i have come off the waiting list

    September 14, 2012

    • Sally W.

      1 Bekcer Way, Karori.

      September 14, 2012

    • Sally W.

      Opps - that message sent before I was finished! Becker is a little street off Landsdowne Tce - looking for the bigger street on the map might help!

      September 14, 2012

  • Susanne A

    I'm thinking borscht as a side dish ( I make a very stewy version with lots of veg). If we are being strictly Francais I can do onion soup.

    August 26, 2012

    • Sally W.

      Doesn't need to be Francais at all - just a slow cooker.

      August 26, 2012

  • Sally W.

    I'll do Pollo-euscaro........Basque chicken. I also have self-saucing chocolate pudding recipe if anyone wants to try that....or I maybe could borrow an extra cooker and do that as well!

    August 23, 2012

  • Susanne A

    Pushing the boundaries as usual - can I use my pressure cooker?
    If not, I have an awesome caribbean style beef stew that takes hours to cook.

    August 15, 2012

    • Lucy M.

      Hi Susanne, you're more than welcome to use ye olde pressure cooker.

      August 15, 2012

  • Jules Van C.

    Since we are on a French Theme so far - how does a traditional Pork Rillettes sound? May go will with your bread Colin! Will also bring some slow wine!

    August 15, 2012

    • Jules Van C.

      Actually - will do Dario Cecchini's (a hero of the Slow Food Movement) Tonno del Chianti which is a Smililar dish to Rillettes.

      August 15, 2012

    • Lucy M.

      Sounds fantastic. Looking forward to the slow wine too

      August 15, 2012

  • Lucy M.

    Yum

    August 15, 2012

  • leonie

    I'd like to try my hand at Confiture de Lait (served with some icecream or fruit)

    August 15, 2012

  • Lucy M.

    Wow, I think 24 hours definitely qualifies!

    August 15, 2012

  • A former member
    A former member

    How about my favourite bread recipe which requires at least 24 hours to make? I think that's slow enough!

    August 15, 2012

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Rafaël

We just grab a coffee and speak French. Some people have been coming every week for months... it creates a kind of warmth to the group.

Rafaël, started French Conversation Group

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