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By PatR, August 22, 2010 5:02 pm

Click here for more images of Solms-Delta wine farm.

Slow Food Snail Trail No 81, August 2010     Solms-Delta Wine Farm visit Saturday, 11th September at 11h00 A walk through the Dik Delta Fynbos Culinary Gardens and then lunch at the Fyndraai Restaurant on the Solms-Delta  farm Solms-Delta farm is a wine estate located 15km outside the village of Franschhoek. In addition to producing fine wines on the farm, the owners and farm workers have established a working culinary  veldkos garden. The lives of the Cape’s first settlers, the Khoi, revolved around some 400 plant species that nourished them and cured their ailments. Most are now under threat of extinction. When Fyndraai Restaurant opened on the estate, its brief was to draw from the Cape’s food traditions. Afrikaner boerekos (18th Century Old Cape fare influenced by Dutch, French, German and Slave practices), was mixed with ingredients first used by the Khoi nomads who settled in the Franschhoek valley 2000 years ago. The need to preserve this veldkos was the genesis for the Veldfood Garden. The 2-hectare garden is a small but productive land parcel that, over the past 320 years, has been used for grazing, fruit production, and most recently, as a dumping ground. It is now planted with many of the edible veldkos plants. We will be taken on a walk through the garden, and will be able to smell and taste the indigenous plants and herbs, and see the fat-tailed sheep and Sanga cattle, animals that Khoi people would have herded. The well-known food writer and Slow Food member, Renata Coetzee, was part of the planning team for the garden, and a team of Solms-Delta gardeners is responsible for the garden’s design and maintenance . Renata will be with the Solms -Delta team to take us on our walk through the garden.   The walk will take about an hour and 30 mins. It’s a level walk, and there are benches for those who would like to rest along the way. The Museum van de Caab, which documents the archaeological history of the farm is also worth a visit. For more details on the farm’s activities go to www.solms-delta.co.za Menu Main course Cape line-fish, pan-fried local salami and veldkoolslaai (a salad made of greens from the garden ) on raaptol en witwortelpap ( turnip and parsnip puree), accompanied by a citrus boegoe (buchu) butter sauce or Rich ostrich pie, sweet potato roast, broccoli and waterblommetjie tart and a cider emulsion or Wild mushroom and truffle risotto, creamed cheese and parmesan Seasonal vegetables will be served with all main course dishes Desserts Caramelised baked custard with traditional koeksister and vanilla ice cream or Cape brandy pudding served with nutty ice cream and creamy brandy sauce   There is a special children’s menu available (attached to this message for you to see), and bookings are not needed. Orders will be taken on the day, and the cost will be for members’ own accounts. The cost of the walk and lunch will be R230 each for members and R250 for guests. There is no charge for children for the walk. Coffee and wine will be for members’ own accounts. PLEASE NOTE: Book with  Adrian Rademeyer, e-mail: adrad@mweb.co.za Tel: 021 6741417 (NB. Lorna will be away and will not be taking bookings for this visit, and she will not have access to her messages). To book your places, please  make cheque deposit  or EFT (electronic fund transfer) payments into the Cape Town Slow Food account at FNB, Grassy Park, code 203109, account number 62023929378.  When making payment please put your name as a reference on the deposit slip or EFT payment. Payment will confirm your booking. Please do not deposit cash as this costs us R17.50 per deposit, but if you must deposit cash, add R17.50 to the amount to be deposited Please let Adrian know the number of members and guests attending the lunch by Monday September 6th.    Slow Wine Dates for your Diary

3 Lutgens Road, Rondebosch, 7700  |  Tel: 021 685 1197  |  Fax: 021 685 1577 Email: vbesouw@iafrica.com |  Website: www.slowfoodcapetown.co.za

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By PatR, July 4, 2010 5:31 pm

HILDA’S KITCHEN AT GROOTE POST LAUNCHES DELECTABLE WINTER MENU

Now open in July for the first time, in celebration of the Soccer World Cup
Hilda’s Kitchen, Groote Post’s well-loved restaurant, has created a captivating menu for the winter season. With the West Coast becoming an increasingly attractive tourist destination, the country hospitality of Hilda’s Kitchen, amidst the rustic charm of Groote Post, promises to entice wine aficionados, gastronomes and nature-lovers alike. Adeptly using local and seasonal produce and combining these with her culinary creativity, Debbie McLaughlin – Hilda’s Kitchen’s internationally-trained cordon bleu chef – has, in her eclectic and delicious winter menu, devised unique expressions of her famous dishes.
Groote Post is one of the few wine cellars, let alone wineries with restaurants, open on Sundays in the Darling district and surrounding wine routes. And for the first time, in celebration of the 2010 World Cup, Hilda’s Kitchen will be open during the month of July. The Groote Post tasting room, traditionally closed on Sundays in July, will now be open 7 days a week.
Visitors to Hilda’s Kitchen will be spoilt for choice with an array of epicurean delights, accompanied by Groote Post’s superb range of wines, charged at cellar door prices. Delicious new options on the Hilda’s Kitchen menu – with suggested wine pairings – comprise:
NEW WINTER MENU
STARTERS SUGGESTED WINE PAIRINGS
Line fish soup with mussels and chorizo Groote Post Chardonnay (Wooded)
Cauliflower and cumin fritters with lime yoghurt Groote Post Unwooded Chardonnay
Sweet potato turnovers with a green herb chutney Groote Post Sauvignon Blanc
MAIN COURSES
Braised beef with celery root mashed potato Groote Post Merlot
Lamb osso bucco with orange, lemons and capers Groote Post Shiraz
Chicken tagine with pumpkin and chickpeas Groote Post Weisser Riesling
DESSERTS
Orange polenta cake The Old Man’s Sparkle
White chocolate and macadamia nut brownies Groote Post Noble Late Harvest
Apple tarte tatin with homemade vanilla bean ice cream Groote Post Noble Late Harvest
In order to avoid disappointing regular patrons, Debbie includes as many ‘old favourites’ as possible, on a rotational basis.
The award-winning Hilda’s Kitchen – named after Hildagonda Duckitt, a grande dame of Cape cuisine, who once lived on the Groote Post farm – resides in what is now a national monument, a restored 18th-century manor house, and is managed by Shaun and Debbie McLaughlin, whose names have been synonymous with the hospitality industry for years, and who have established Hilda’s Kitchen as a rare West Coast gem. Hilda’s Kitchen has fast become a popular destination for tourists and ‘foodies’ alike. Judged by the 2010 Eat Out Guide as one of South Africa’s Top 10 Alfresco Restaurants, Hilda’s Kitchen is, without a doubt, a must for all visitors to the West Coast – it will undoubtedly tease your senses and taste buds.
Fun for the whole family at Groote Post
Situated in the Darling Hills, Groote Post is only one hour’s drive from Cape Town along the West Coast Road, the R27 (it is 11 kilometres from the West Coast Road, after turning off at the Darling Hills Road towards Darling). Owned by the Pentz family, Groote Post is a beautiful, historic farm with a rustic atmosphere, undulating hills and vast open spaces. In addition to wine-tasting and sales, and lunch at Hilda’s Kitchen, Groote Post offers a jungle gym and rolling lawns where children can play; nature walks; bird-watching, including a hide on the farm dam; and game drives in their 2 000-hectare game camp which is home to indigenous species such as kudu, black wildebeest, red hartebeest, bontebok, springbok, eland and gemsbok. The farm, which is part of the famous West Coast spring flower route, also holds much appeal for environmentalists.

New road – the Groote Post Highway

The long-awaited upgrade to the Darling Hills Road, from the R307 Darling/Mamre road to Groote Post, was recently completed. The result is a super smooth gravel surface which rides almost as smoothly as tar.

Opening Hours

Hilda’s Kitchen: Open for lunch Wednesday to Sunday (Booking essential)
Closed on Mondays and Tuesdays

Wine-tasting and sales: Open Monday – Friday: 08h00 -17h00
Saturday, Sunday and public holidays: 10h00 – 15h00

Groote Post closed: Easter Friday, Christmas Day and New Year’s Day

Game drives: Prior booking essential

Contact: Tel: 022 492 2825
Email: wine@grootepost.co.za
www.grootepost.com

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By PatR, July 4, 2010 5:10 pm

Hay box

Hay boxes are so called because hay or straw were the commonly used insulators. Pots of food would be brought to the boil and then placed in a box filled with hay or straw. Additional hay or straw would be added around and on top of the pot. Campers and hikers have used variations of hay boxes for years, heating their food in the morning and then storing the heated pot in a sleeping bag  or backpack. In this way a hot meal is available for eating at the end of the day.

Hay boxes today consist of two fabric cushions stuffed with insulating material such as small polystyrene balls.

They can be bought from:

Sue Ogterop ( cost: R120)

Tel.: 021 761 8756

e-mail: ogterop@telkomsa.net

and

Kwalapa Organic Wholefood Store ( cost: R220)

Contact Emily: Tel: 021 687 9314
email: emily@kwalapa.com

31 Newlands Avenue,
Montebello Design Estate,
Newlands
Cape Town,
South Africa

For more interesting information go to http://www.mothercityliving.co.za/10-really-good-reasons-to-get-a-hay-box-or-make-your-own/

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By PatR, July 4, 2010 4:40 pm

The Robertson Small Hotel and Reuben Riffel are proud to present
an interactive and educational culinary experience with
Reuben’s Gourmet Cooking Experience.

This all-inclusive course includes:

•        A four night stay in one of 10 luxurious suites at the one-of-a-kind, timeless and sophisticated  Robertson Small Hotel in Robertson, Cape Winelands

•        Breakfast, lunch and dinner daily

•        Delectable dishes accompanied by selected local wines – carefully chosen from the Hotel’sstate-of-the-art cellar collection

•        Cooking demonstrations by celebrity chef-patron, Reuben Riffel

•        Several presentations including:

·        ‘Interactive fine-dining’- Reuben presents food and wine pairings with discussion

·        ‘Patisserie at home’ – Reuben presents foolproof pastry recipes

·        ‘Reuben’s favourites’ – an array of Reuben’s favourite ingredients and recipes

•        Excursions to local producers:  to both fine wine estates as well as purveyors of
fresh local produce

•        An embroidered apron, chef’s jacket and speciality products to take home

•       A signed copy of Reuben’s 2009 Gourmand, award-winning, inaugural cookbook:
‘Reuben Cooks – Food is Time Travel’ and a bound, keep-sake book of course material

Dates: 23- 27 August 2010

Full itinerary available on request.

Venue: The Robertson Small Hotel

58 Van Reenen St, Robertson

Map available on request.

Cost: R8 500 per person (all inclusive).*
Please note:

1. Any extras are for one’s own account to please be settled on departure.

2. The course excludes flights and/or airport transfers.

* Terms and conditions:

A non-refundable 50% deposit is required on booking, after which full pre-payment is required 14 days prior to commencement of the course. Any cancellations thereafter are subject to a 100% cancellation fee.

FOR FURTHER INFORMATION OR TO MAKE A BOOKING PLEASE CONTACT MARYKE:

e. reservations@reubens.co.za or t 021 876 3772

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By PatR, June 16, 2010 5:42 pm

ROBERTSON SLOW – ENJOYING LIFE… SLOWLY
Slowly made… slowly enjoyed
6 TO 9 AUGUST 2010

Only 90 minutes drive from Cape Town (on the popular, scenic Route 62), why not take the time to head out to the country and enjoy the simple pleasures in life… slowly at the Robertson Wine Valley’s slow-living festival. At Robertson Slow, one can sample honest, old-fashioned, rural hospitality synonymous with the Robertson Wine Valley’s wine-making community. Relish the slow food and wine that will satiate your senses and revel in the relaxed pace that will replenish your soul.

This year’s Robertson Slow will be taking place, over the long weekend, from Friday 6 to Monday 9 August, and will, once again, allow you to indulge in the laid-back comfort of the Valley, at a leisurely pace, leaving you utterly refreshed.

After the success of last year’s event, as well as being voted “the best wine route promotion for 2007″ and “one of two best wine events in 2008″ by acclaimed travel journalist, Graham Howe, on www.wine.co.za, Robertson Slow 2010 is definitely an event not to be missed!

The Robertson Wine Valley is looking to attract visitors yearning to experience the charm of country life in intimate settings characterised by each farm’s unique personal touch. While enjoying time-honoured activities, visitors will be afforded the opportunity to interact with wine-makers and wine-farmers, in an informal ambience, getting to know them and their respective families.

Here are just a few of the many activities that can be enjoyed at this year’s Robertson Slow:

“    Indulge in traditional cuisine, using local ingredients from the Valley;
“    Experience wine-tastings and dinners in the homes of the local wine-making families, savouring family recipes;
“    Revel in the beauty of biodiversity with fynbos walks guided by a gamekeeper;
“    Savour slow-roasted Karoo lamb at its most tender;
“    Learn how to make your own salami at the Pork Festival;
“    Make your very own barrel of wine (± 270 bottles of wine);
“    Master the art of pairing wine with food;
“    Sample the tastes of India in the splendour of a McGregor courtyard;
“    Try your hand at making pasta or baking vetkoek to perfection;
“    Treat yourself to a seven-course organic meal on an organic wine farm;
“    Browse and shop at leisure, on Sunday 9 August, at the Robertson Valley Regional Food Market, and choose from a colourful array of delectable fresh produce.

Robertson Slow may be focusing on the ’slow’ way of life, but don’t be ’slow’ to book your place at one (or more) of the events which best represents your interpretation of the essence of country living. To avoid disappointment, events must be booked before Sunday 1 August.

For more information on Robertson Slow, and a full program of events, as well as booking details: visit www.robertsonslow.com or contact the Robertson Wine Valley on: tel (023) 626 3167 or e-mail manager@robertsonwinevalley.com.

Issued on behalf of Robertson Wine Valley by:         Robertson Wine Valley:
Posy & Jeremy Hazell · PR & Wine Consultants            Tel 023 626 3167
Tel 021 851 1563 · Cell 082 859 7740            E-mail manager@robertsonwinevalley.com
E-mail: pippa@wine.co.za www.robertsonwinevalley.com

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By PatR, April 23, 2010 12:38 pm

Slow Food Snail Trail
Newsletter of the Cape Town Convivium
No 78, April 2010

“Nice” Ice Cream – Saturday, May 22 at 10h00

In a small kitchen in Westlake Business Park, Cherylle Cowley and her staff make a selection of delectable ice creams and frozen yoghurts using classic and traditional ingredients and methods.
She has kindly agreed to tell us about these delicious products and let us sample them. After this there will be an opportunity to buy if you wish. Maintaining the cold chain is important so you are advised to bring insulated bags or boxes, preferably with frozen ‘bricks’ in them if you are going to take any home.

There is a very limited space which cannot accommodate more than twenty people at a time so we will have two sessions in order to accommodate the anticipated attendance. The first session will be at 10h00 and should finish just before 11h00 when the second session will start. When you book please indicate which session you would prefer to attend.

On Saturday mornings there are two good markets in the area so why not make a morning of it and visit the markets for breakfast before coming to the talk and tasting. The first is the Porter Estate Produce Market in Tokai which opens at 09h00. The second is the Earth Fair Food Market at South Palms, next to Builders Warehouse in the Main Road, Tokai.

The visit to The Nice Company is free but please book with Lorna as usual so we know how many people are coming.

Directions: See attached diagram.

Book with Lorna van Besouw as usual (see below) and please indicate if you are
coming to the 10h00 or 11h00 session. Bookings will close on Wednesday May 19.

Slow Wine We still have supplies available of delicious Neethlingshof Pinotage 2008 at
R300 per case of six bottles. If you would like to order supplies of this wine which our
members crushed two years ago. Make a deposit to our account and we will make
arrangements to get the wine to you. We also have a few bottles left of the Stellenzicht
Shiraz which we made in 2007.

When ordering please post your payment or deposit it to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please do not deposit cash. When doing this please put your name as a reference on the deposit slip.  Payment will confirm your order.

Dates for your diary:

Saturday 12th June: Sausage, salami and meat-curing workshop with Willem Viljoen of Rudi’s Deli at Silwood Kitchen, Rondebosch.
Thursday,  29th July:  Cheese tasting and wine pairing with cheese guru Kobus Mulder at Silwood Kitchen

Saturday 11th  September: A guided tour through the vineyards and culinary fynbos and renosterveld garden of the Solms Delta farm in Franschhoek, with a meal prepared from garden produce.

Cape Town Slow Food Convivium: Hon. Secretary/Treasurer Lorna van Besouw,
3 Lutgens Road, Rondebosch, 7700. Telephone 021 685 1197. Fax 021 685 1577.
E-mail: vbesouw@iafrica.com   Website: www.slowfoodcapetown.co.za

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By PatR, April 10, 2010 10:29 am

Johannesburg Slow Food Convivium expedition

Kalahari Truffle hunting:
30 April – 02 May 2010 (inclusive)

Johannesburg Slow Food will shortly be embarking on a truffle hunting expedition in the Northern Cape. The Kalahari Truffle (formerly Terfezia pfeilii, now known as Kalaharituber pfeilii), or !naba by the San, is a naturally occurring desert truffle and cannot be sown or cultivated. Truffles appear erratically, about once every four or more years, between April and May, depending on the rains. The truffle season is brief, lasting only until the first frost. This year, there have been good rains in the Kalahari, and the !naba harvest seems promising. This outing will be quite an adventure as the !nabas grow beneath the ground, hidden by sand and long grass, and only betray their presence by a small crack in the ground…

The group will stay at a farm near Upington, where we’ll spend the weekend learning about, and foraging for truffles. With any luck, using the truffles we find, we’ll cook up some delicious truffle-infused dishes.

We can accommodate 15 people on the trip, on a first-come, first-served basis. Priority will be given to Slow Food members, and non-members will be put on a waiting list.

Itinerary
Friday 30 April:
Travel from Johannesburg to the farm, near Upington,a distance of approximately 650km on the N14. The last 9km to the farm are on a gravel road. A 4×4 vehicle isn’t a requirement, but a sturdy car with reasonable ground clearance is advised. Depending on the condition of the road, the drive should take about 8 hours.

Saturday 01 May:
Prepare to do some digging (it’s Workers Day, after all) as we hunt for truffles in the desert. There will be guides to show us where to forage. The Kalahari is vast if you don’t know where to look …

Sunday 02 May:
Breakfast, then depart for Johannesburg.

Accommodation
Very basic, shared accommodation is available in the farmhouse.
Please be prepared to share as accommodation is configured for families or groups. Depending on the size of the group, there is overflow accommodation on a neighbouring farm.
There is also place for a limited number of campers.

Costs
For 2 night’s accommodation, including all meals, but excluding all drinks, the cost will be:
R350.00 per person per night for Slow Food members
R450.00 per person per night for non-members
Cost to camp: to be advised.

You will need to bring your own bottled water, soft drinks, and alcohol.

Meals will consist of traditional, regional dishes. Our host has offered to slaughter a sheep and he will demonstrate how they use every part of the animal. Adventurous eaters can try some traditional Suurkos or Haksel – sheep’s pluck, cooked and minced.

Buying truffles – own account
Depending on availability, there may be truffles for sale. The farm owner will sell us truffles at R100.00 p/kg (usually retail at R150.00 p/kg).  Truffles have an extremely limited shelf life, so buying huge quantities isn’t recommended.

Travel arrangements
Everyone needs to make their own travel arrangements, whether you plan to drive, or fly to Upington Airport and hire a car. We’ll provide a map and GPS coordinates closer to the time. Once we have an indication of final numbers, we can discuss whether people are interested in carpooling.

Confirmation and payment
Send Nanette Nel an e-mail with the number of people you want to book for and their names, before the 12th of April.

Thereafter, you’ll receive an e-mail confirming your booking, and requesting payment before the 20th of April. Payments not received by that date will result in you forfeiting your place on the trip.

Truffles are extremely seasonal, and we’ve been waiting for go-ahead from the farmer – hence the short notice for this outing. If you can’t make it this time, it’s almost certain there’ll be another truffle expedition next year.

Tim Truluck
Convivium Leader, Slow Food Joburg
Website: http://slowfoodjoburg.blogspot.com
Facebook Group: http://xrl.us/facebookjoburg

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By PatR, March 25, 2010 10:30 am

Annual SA Cheese Festival – Saturday, April 24 to Tuesday, April 27:

On Monday  morning April 26th there will be a presentation of Slow awards to selected artisanal cheese producers. More details at www.cheesefestival.co.za.

No tickets sold at the gate.  Bookings at Computicket or Checkers. R110 Saturday or Sunday,  R90 Monday or Tuesday or R70 for seniors any day.