Carys Templer is a charming champion of Zero Waste, a courageous biker, a saviour of ugly and unwanted food, a hot composter and all round sustainability hero. Her clothes are second hand, made of natural fibres, and her bliss balls (made from rescued food) are the stuff of healthy legends. Kathy Voyles, who works with […]
Serves 4 Total time 10-15 minutes Ingredients 1 onion chopped finely 1 lemon zested and juiced (more if you really like lemons) 2 large cloves minced garlic 1/2 tsp turmeric 3 veggie stock cubes dissolved in 3 cups of hot water 1/2 average sized ginger root (or as much as you fancy) 1/2 cup yellow dahl […]
Thursday, May 3 The last April Kai Cafe was a very special one: not only were our island food businesses, and veggie growers very supportive in donating food and products but our island musicians gave freely of their musical talents as 60 plus people sat down to share a community meal. Kids, pets, […]
Conventional compost, hot compost, Bokashi bins, worm farms . . . with so many different ways to compost organic matter it can be difficult to make sure you’re getting it all right. Worm farming, also called ‘vermiculture’ or ‘vermicomposting,’ is a method of composting using worms, traditionally tiger worms in New Zealand. This compost […]
An intern’s perspective: So…everybody loves food. Unfortunately though, we are all guilty of throwing our food away from time to time. At WRT our fantastic chef and team can help you to make the most of those close dated items at the back of your fridge. As a new member of the WRT team, I […]
In the past couple weeks we’ve called upon residents of Waiheke to help us create sea creatures out of plastic to use in our float at the Santa Parade this past Saturday. Using all kinds of plastics and cans collected in our homes, the homes of helpful friends, and from the transfer station, we made […]
When the Kai Conscious Cafe started in April, it attracted a small crowd. A handful of people showed up to help cook and then eat food rescued by various businesses on the island from landfill. These days, the crowd regularly numbers over fifty, made up of residents, people spending a few months on the island, and some who are passing through for as little as a few days. Locals chat with Germans who chat with Argentinians who chat with Israelis who chat with Americans; people from various countries and cultures can talk and share over a beautiful meal. After the meal has been eaten it’s not uncommon for guitars and ukuleles to appear.
Each week those in the kitchen are faced with a mystery basket of ingredients. One week we had so much asparagus that it was present in almost each one of the many dishes made for the crowd of around sixty. We had asparagus soup, asparagus frittata, roasted asparagus, pasta carbonara with asparagus, and even raw asparagus for people to munch on. Another week a group of students visiting Waiheke from Malaysia came to join us, and they cooked up a tasty and spicy Malaysian fried rice. We’ve had boxes full of capsicums, a whole hand of bananas, some of the smallest (and cutest) potatoes we’ve ever seen, and greens picked directly from the community garden in Surfdale. Because the mix is different each week, our cooks have to get creative in the kitchen, coming up with ideas only moments before beginning to cook. Regardless, each week the food turns out delicious!
On Friday, 16/12/17, we are celebrating the last Kai Conscious Cafe meal of 2017 and the holiday times with a special meal, Kai Conscious Festive Dinner. Taking the place of the usual lunchtime meal, the Kai Conscious dinner will not only feature delicious food, camaraderie, and music, but also a Love Food Hate Waste quiz and the opportunity to win some great prizes. We’re hoping to make some special seasonal treats, keeping up with the festive spirit of the holiday times.
We can’t keep the Kai Conscious Cafe running and growing without your help. Businesses including Countdown, Foursquare, Francos, Sophia’s Gourmet Food, The Organic Shop, and the Island Grocer donate regularly, but we need all the help we can get, especially at for this special meal. We can take any fruits and veggies, cans, dairy products, grains, and even leftovers; all foodstuffs other than meat. All food donations are protected under the ‘good Samaritan’ clause of the Food Act 2014, releasing liability for the original owners. You can bring your donations to the Waiheke Sustainability Centre on Mako Street, or we can pick up directly. If you have any donations (or questions), send us a message on Facebook at Kai Conscious or The Waiheke Sustainability Centre, or call us at the office at 372 2915.
A huge ka pai and a message for island businesses. The Kai Cafe has now been up and running since April: in that time we have made hundreds and hundreds of meals for our community with the help of local businesses who donate food stuffs at or just past their sell by date, goods that […]
Love Our Wetlands restoration work at Rangihoua just received a huge financial boost with the help of Million Metres and hundreds of donors through the crowdfunding campaign that raised over $43,000.00 for the long term project. The project began in 2015 and since then over 6000 ecosourced native trees have been planted and over 1700 […]
Hello everyone! I am Phyllis from Singapore, and the newest intern to join the Waiheke Resources Trust! About 2 weeks ago, I had the pleasure to be involved in a Green Drinks Event at the Waiheke Sustainability Centre, to raise awareness for the Love Our Wetlands crowd funding campaign with the help of Million Metres that is […]