Slowfish as a concept is something of an anomaly. But for Joshua Ben Chabat avd Brigitte Van Weele, owners of the award winning cafe opposite the main beach at Mt Maunganui, the slow fish is synonomous with something they hold dear and put into practice daily.

The Slow Food movement is a non-profit, eco-gastronomic members organisation founded in 1989 by an Italian to counteract fast food and fast life. It's focus is on quality, locally produced and prepared food following traditional methods and sustainable production. The slow food movement is committed to encouraging the use of organic healthy ingredients. "We want people to rediscover the joys of eating, importance of where it comes from, who makes it and how it's made," says Brigitte.

It was on a year long break from a very successful ten-and-a-half year stint setting up and running Shiraz cafe in Tauranga, that Brigitte and Josh came across the slow food concept. They took a year off and wandered across Europe with nothing more than a 'food itinerary' in mind. "We wanted a new concept but in fact we have gone back to a very old one," Josh explains. "We prepare everything we sell from scratch. No convenience food here!"

"There is a more discerning public here now," Brigitte continues. "Locals and tourists alike expect a higher standard, they want to know what they are eating and there is a return to healthy living. How busy we are is reflective of what is on our menu." And the cafe is humming, seven days a week, from 6.30 each morning until around 5pm each night.

Part of the slow food movement is that you should know your food sources, where and how was it grown. 60%-70% of the ingredients used at Slow Fish are organic - the flour, yoghurt, the herbs and vegetables. "All our eggs are free range and we have started using free range bacon and ham which is fully traceable and additive free." Josh even travelled to Hastings to source organic lettuce with flavour, which he now has delivered regularly. He also visits the weekly market at Tauranga Primary School and established contacts to source mushrooms, free range eggs, free range bacon and more.

Learning to look for food that is fresh, has the right smell to reflect ripeness and which is free of chemicals is a skill both Brigitte and Josh encourage in their clients, saying market shopping is the best way to do this. It's also very sociable!

Israeli born and formally trained in the French manner as a chef, Josh has a background in restaurants and lodges, the service at Slow Fish, not to mention the menu, is reflective of this. While it is seasonally influenced the standard menu varies minimally. Healthy smoothies and teas accompany all day breakfasts worth getting up for. If you haven't tasted the difference in free range eggs, make sure your breakfast order includes them. The breakfast and lunch menu includes gluten free options and a variety of fresh and slow roasted vegetables, pastas hand made specially for Slow Fish, a wonderful range of seafood (as you would expect) and very good, hot coffee! If you've done two laps of Mauao, indulge in the sweet treats in the cabinet - not to be missed!

The daily running and organisation of Slow Fish is overseen by Brigitte who has a background in graphic design. She sees to it that everything used in the café is recycled - all glass, plastics, papers and cans.

Why don't you slow down? Stroll along to the cafe with the unobstructed view of the Main Beach, directly opposite the pedestrian crossing on Marine Parade, under the Twin Towers. Make it your regular.