Slow Food Snail Trail No.80 June 2010
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Eat In April 2010 newsletter
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“I have my favourite goats,” says Marianne Hermes. “There’s Barbie, Bessie and, of course, my baby Sadie. You get to know them and their different personalities when you hand-rear them.”
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Slow Food Snail Trail No.78 April 2010
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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
Kalahari Truffle Hunting: 30 April – 02 May 2010
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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
SA Cheese Festival in Franschhoek
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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.
Wine Tasting and Biodiversity Walk at Backsberg Estate: 27 March 2010
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AGM at Silwood Kitchen: 21 April 2010
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Newsletter of the Cape Town Convivium
No 77 March 2010
Annual General Meeting – Wednesday, April 21 at 18h00
Silwood School of Cookery, Silwood Road Rondebosch
Plus a talk on bee keeping and honey production by David Donald
followed by a light supper with wine.
Our annual General Meeting this year will be preceded by a talk by David Donald, a Rondebosch resident, and experienced bee-keeper.
After the formalities we will adjourn for some tapas style snacks, bread and cheese and a convivial glass of wine or two. The tapas will be provided by Silwood, the cheese from The Real Cheese and the wine from our own stocks. There will be a charge of R80 per person to cover costs. As this is our AGM this will be a members only evening. If you wish to attend only the talk on honey and the AGM there will be no charge. However if you are staying on for supper, please let us know for catering purposes.
The existing five members of the Committee have all indicated that they are prepared to serve again and have signed nomination forms. Members are welcome to make nominations for the committee if they wish and for this purpose a nomination form is attached. We would welcome nominations for enthusiastic new members to the committee.Please ensure that your nominee signs acceptance of your nomination and that it is forwarded to Lorna van Besouw by Monday 19 April. Also attached is the agenda. The annual report and the financial accounts will follow later.
Directions: Silwood School of Cookery is at the bottom (eastern end) of Silwood Road in Rondebosch. There is limited parking inside the gates and plenty of space in the surrounding roads.
The cost for the meal, including wine is R80 for members.
Book with Lorna van Besouw as usual (see below) and please indicate if you are
coming to the AGM, talk and meal or AGM and talk only. Bookings will close on
Monday April 19.
When booking 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 booking.
Dates for your diary:
Saturday, April 24 to Tuesday, April 27: Annual SA Cheese Festival. 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. More details at www.cheesefestival.co.za On Saturday morning there will be a presentation of Slow awards to selected artisanal cheese producers.
Saturday, May 22: Visit to The Nice Company in Tokai for a talk and tasting on their delectable ice creams and frozen yogurts by owner Cherylle Cowley.
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
Slow Food Snail Trail No.76 February 2010
Slow Food Snail Trail
Newsletter of the Cape Town Convivium
Number 76, February 2010
Wine harvest and treading at Joostenberg SATURDAY 13th MARCH.
08h30 for 09h00
To celebrate our ninth birthday this year, our traditional, wine harvest takes place at this excellent family owned wine estate in the Paarl wine region. Winemaker Tyrrel Myburgh will supervise our picking and turn the juice into wine when we have trodden it.
We should gather at 08h30 and after a welcoming cup of coffee or tea we will make for the vineyards at 9 sharp to pick the grapes. Nearer the time the grape variety will be determined – depending on what is ripe then. Bring hats, sun-cream and secateurs if you have them.
When the grapes have been picked we will tread them in the traditional way – shorts would be suitable for this.
Afterwards we will enjoy a traditional harvest brunch provided by Anette Myburgh. This will be buffet style in the historic Joostenberg manor house. There is limited seating at outdoor tables but not enough for everyone so you have a choice of bringing blankets to picnic on the grass or providing your own tables and chairs. Plates, cutlery and glasses will be provided and white wines will be available for purchase from the farm.
The Neethlingshof Pinotage which we made in 2008 will be available to sample and for purchase at R300 per box of six. Those of you who are not able to be present but would like to order some of this wine please let Lorna know and deposit the necessary amount into our bank account.
MENU
Fresh croissants served with preserves and butter
Farm fresh breads
Spinach and feta quiche
A selection of fresh fruit
Yoghurt
Cold meats, terrine and cheese platters
Fresh fruit juice and water
The cost for the day including the brunch is R120 for members and R140 for guests.
Children will be welcome at no charge but you should provide food for them yourself. If you would like to book for the brunch for your children, the full amount per person will be payable. The deadline for bookings is Tuesday March 9. When booking please post your payment or deposit it to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. When doing this please put your name as a reference on the deposit slip. Please do not deposit cash. Contact Lorna van Besouw as usual (see below).
DIRECTIONS: From Cape Town proceed on the N1 and exit left at the first turnoff to Stellenbosch which is the R304. After leaving the highway turn left on the R304 (northwards) and very soon after this the dirt road to Joostenberg is off to the right.
Date for your Diary:
April – Wednesday 21 – Annual General meeting at Silwood School of Cookery preceded by a talk by David Donald on beekeeping and honey.
Cape Town Slow Food Convivium: Hon. Secretary/Treasurer Lorna van Besouw,
3 Lutgens Road, Rondebosch, 7700. Telephone 685 1197. Fax 685 1577.
E-mail vbesouw@iafrica.com Website www.slowfoodcapetown.co.za
Slow Food Snail Trail No.75 January 2010
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Number 75, January 2010
Saturday 20th February at 10h30
A visit to the Noree and Nuy valleys in the Robertson area:
To Spaarkloof/Tierhoek Organic farm ( Noree Valley), and lunch at Toontjiesrivier farm ( Nuy Valley)
Directions to the farms are attached to this message. Please allow an hour and a half for the journey from Cape Town.
We will visit Bruce and Alison Gilson’s certified organic farm Spaarkloof/Tierhoek. Bruce will show us around, and explain his organic farming methods to us. The following crops are grown on this farm: apricots, peaches, plums, citrus, mangoes, prickly pears, grapes, olives and vegetables. The range of Tierhoek Organic jams and dried fruit is produced on the farm. Produce will be available to taste and for sale.
At about 12h00 we will go to Toontjiesrivier farm where Bryce Steytler will serve a lunch using produce from his farm and the neighbouring area. The swimming pool will be available to us, so bring your bathing costumes along.
MENU
STARTER:
Chilled garden pea and lettuce soup with chiffonade of mint
MAIN COURSE:
Phyllo parcel of chicken breast, green peppercorns and braised creamed spinach with cranberry jus
OR
Malay almond and lentil bobotie perfumed with cardamom & cassia, accompanied by
sambals and crispy poppadoms
DESSERT:
Decadent chocolate pot with rosemary biscuit
Coffee/Tea
Wine and other drinks included with the lunch:
Homemade lemonade chilled with mint, Nuy sparkling white grape juice, Nuy sparkling wine, Nuy Chant de Nuit [a light fruity white] and Rouge de Nuy [a delicious red ]
The cost of the lunch, including wine, will be R175 each for members and R195 for guests.
To book your places, please deposit payment into the Cape Town Slow Food account at FNB, Grassy Park, code 203109, account number 62023929378. Please do not deposit cash, as this costs us R15 per deposit. If you need to deposit cash, add R15 to the amount to be deposited. When making payment please put your name as a reference on the deposit slip or EFT payment. Payment will confirm your booking.
Please let Lorna know the number of members and guests attending the lunch by Monday, February 15th. Also, please let her know which main course you would like, as we need to place our order before the day of the lunch.
If you would like to spend the week-end or a night in the district, there is accommodation available on both farms. For more details go to the websites:
http://www.toontjiesrivier.co.za www.tierhoekcottages.co.za
Provisional Date for the annual wine pressing and brunch:
Joostenberg on Saturday March 13.
Cape Town Slow Food Convivium: Hon. Secretary: Lorna van Besouw, 3 Lutgens Road, Rondebosch, 7700. Fax 021 685 1577.
E-mail vbesouw@iafrica.com Website www.slowfoodcapetown.co.za
DIRECTIONS TO TIERHOEK FARM:
DIRECTIONS FROM TIERHOEK TO TOONTJIESRIVIER FARM
The following directions were supplied by Bryce Steytler, owner of Toontjiesrivier.
Please chat to Adrian Rademeyer if you’d like more details of the two possible routes.
On your way back from Tierhoek which is on the Vinkrivier road you come to a junction just before the railway line with a very good gravel road turn off to the right. It should say Agtervink road. This is a short cut through the farms and you come out at Toontjiesrivier on your right. It is approx 9 km. from Tierhoek farm.
You also pass the lime plant on your right. It is a scenic route.
Otherwise you connect up with the Robertson /Worcester road at Rooiberg cellar. That is the R60.Travel about 15km towards Worcester. Turn right at the Nuy sign. It is 6 km up to the Nuy cellar. Turn right, and we are 4 km from the cellar on the left. It is a longer way round for anyone worried about travelling a gravel road.
The gravel road is an A grade ( good gravel road) and is a scenic drive along the base of the mountains and much shorter. If you have a map I’m sure you will see the road I have described. It was the road betweem Robertson and Worcester in the old days. We always use it to go through to Robertson.
Themocracy