Slow Food Cape Town » News

Slow Food Snail Trail No.90 October 2011

PatR — Wed, 02 Nov 2011 07:31:53 +0000

Year-end party and fundraising raffle at the home of Stephen and Pat Flesch, 11 Peninsula Road, Zeekoevlei

Sunday, 27th November 2011 at 12h30

Our year-end party will again be a GENUINE WOOD FIRED LAMB SPIT BRAAI by Leon Patterson, with wonderful accompanying salads and desserts, prepared by Slow Food members.

Please bring plates, cutlery and glasses. Also, if there’s a South Easter blowing it may be chilly and you should bring a jersey or jacket. We’ll set up tables and chairs, so don’t worry about these.

We will once again have a raffle with many great prizes to be won. Members who have items which they would like to donate to be raffled are asked to contact Lorna to let her know what they will be donating and whether they will be bringing the items with them or require them to be collected. A list of prizes will be sent to you closer to the time.

We have chosen the Peninsula School Feeding Association as the recipient of the funds raised by the raffle this year.PSFA, a registered non-profit organisation established in 1958, provides nutritious cooked meals to 325,200 children in 743 schools every school day. A subsidy from the Department of Education provides meals for 90% of this total. The difference, amounting to R10m annually, is covered by PSFA, from funds that need to be raised.The aim is to reduce short term hunger, and increase school attendance through school feeding. Since 1958, with the support of generous donors and partners, PSFA has delivered over 1.3 billion meals to hungry children. For many pupils this is the only meal they receive for the day. Lunch is prepared and served daily at each school by volunteers in each community.

Here are some examples of the nutritious meals served: fish and lentil breyani with butternut, samp and beans with fresh fruit, or soya mince and rice with carrots. For schools in the most vulnerable areas, breakfast (maize meal porridge) is also served. The average cost per meal per day is only R1.90! Do go to the website for more information www.psfa.org.za.

Raffle tickets will be sold at R40 each or R100 for three. Even if you are unable to come to the picnic you could still buy tickets or simply make a donation.

The cost of the lunch, including wine, will be R150 each to members and their guests. There will be no charge for children under 12.

Please let Lorna know the number of members and guests attending the lunch, with the names of your guests, by Wednesday 23rd November.

To book your places, please deposit payment 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. Payment will confirm your booking.

PLEASE DO NOT DEPOSIT CASH AS THIS COSTS US HEFTY CASH DEPOSIT FEES.

If you are not coming but would like to buy raffle tickets or make a donation (R40 each or R100 for three) please deposit payment into Cape Town Slow Food account. When doing this please put your name as a reference on the deposit slip.

Directions to no 11 Peninsula Road:
Head south on the M5, which becomes Prince George Drive alongside Royal Cape Golf Club. After crossing the railway bridge, turn left into Victoria Road at the third traffic light where there is a big sign for Grassy Park. Continue straight down Victoria Road through Grassy Park and at the end turn right into Peninsula Road. Continue along Peninsula Road past the ZV Environmental Centre to no 11, a double story house on the left. From Plumstead follow Victoria Road or from Constantia, Kendal Road to Prince George Drive.

Book with Lorna van Besouw (see below). Bookings will close on Wednesday 23rd November .

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. Payment will confirm your booking.

Slow Wine

We now only have supplies available of 2009 Nitida Petit Verdot, all at R300 per case of six bottles. If you would like to order supplies of this wine, make a deposit to our account and we will make arrangements to get the wine to you.

When ordering wine 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 2012

28 January 2012:
An outing to Graze Slow Food Café in Stanford.

February 2012:
Visit to Andreas Viestadt’s vegetable garden on Paul Cluver’s wine estate at Elgin.

17 March 17 2012:
Annual grape harvest and wine stomp at Marianne wine estate in Stellenbosch.

Also in the pipeline:
A herb-growing workshop with Bridget Kitley in Stellenbosch.

Slow Food Snail Trail No.89 September 2011

PatR — Fri, 23 Sep 2011 07:54:47 +0000

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A visit to award winning Waverley Hills organic olive farm near Wolseley

Saturday, 22nd October 2011 at 11h00

Waverley Hills has become known for its outstanding organic wines, olives and olive based products, all made on the farm near Wolseley. The Waverley Hills farm focuses on bio-diversity and sustainable agriculture, has an eco centre for surrounding schools and a fynbos nursery. It is situated between Tulbach and Ceres, off the R46 road just outside of Wolseley, 150km from Cape Town.

We will be entertained firstly by a talk about the olive growing, harvesting and production process, followed by a tasting of all the wines, olives and other products, which include tapenades, wine jellies and vinegars. You are welcome to buy some treats to take home. The day ends with a lunch, consisting of a 5 course wine and food pairing. For those who feel energetic after lunch, a lovely walk is set out through the fynbos, starting at the cellar.

Children are welcome, and the restaurant will prepare the following dishes for them:
Toasted Bacon/Cheese sandwich served with wedges @ R30.00
Cheese/mushroom and bacon pasta @ R45.00
Alternatively, there is a children’s menu available from which they can order on the day.

The cost of the lunch for adults, including wine, will be R210 per member and R230 for guests. Payment is not required ahead of time for children. Could you please just let us know how many will be coming along.

Book with Lorna van Besouw (see below). Bookings will close on Monday 17th October.

PLEASE DO NOT DEPOSIT CASH AS THIS COSTS US HEFTY CASH DEPOSIT FEES.

Directions to the farm :

GPS Coordinates: 33° 24′ 19.92″S | 19° 14′ 20.24″E

Route 1 – via Hugenot tunnel (click HERE for printable map of this route)
Take the N1 towards Paarl, and go through the Hugenot tunnel and continue towards Worcester.
Just before Worcester you will see a Shell Ultra City on your left. Take the road to your left just before the garage; it will be sign posted Ceres R43.
Continue on this road for about 20 minutes. At the next T-junction just after Bergsig Kelder, you turn right towards Ceres (R301). Continue on the R301 until you get to another T-junction.
Here you will take a left towards Tulbagh on the R46. You will see the Waverley Hills sign and flags on your right after 4kms. Drive up the dirt road to get to cellar.

Route 2 – via Wellington (click HERE for printable map of this route)
Take the N1 Northbound, from Cape Town towards Paarl.
Turn left at the (R44) Wellington “Agter Paarl/Klapmuts” off ramp, heading towards Wellington. Continue on this road, until you cross over a four way stop. After about 5km’s turn left at a set of traffic lights into Distillery Road – this is a continuation of the R44. This road leads towards Hermon, Ceres and Porterville.
Continue on this road past the Malmesbury turn off, past Hermon and Porterville turn off. Drive through the scenic Nuwe Kloof Pass, and continue on this road until you get to stop sign and then turn right at towards Ceres (R46).
Continue straight on the R46, you will bypass the two entrances to Wolseley and after about 3kms you will see the Waverley Hills entrance on your left.

Cape Town Slow Food Convivium: Hon. Secretary Lorna van Besouw, 3 Lutgens Road, Rondebosch, 7700.
Fax: 021 685 1577 or E-mail: vbesouw@iafrica.com.

Slow Wine

Dates for your Diary

Sunday, November 27th:

Year-end party and fundraising raffle.
12h30 at the home of Stephen and Pat Flesch, 11 Peninsula Road, Zeekoevlei

Slow Food Snail Trail No.88 July 2011

PatR — Thu, 28 Jul 2011 13:50:15 +0000

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Visit to Leo Foods followed by lunch at Casa Labia

Saturday, 27th August 2011 at 10h30

A visit to Leo Foods at Westlake Park followed by lunch at Casa Labia, Main Road, Muizenberg

Jackie Leone’s production team will be making Panforte, and you’ll be able to see the making of this traditional Italian cake or ‘strong bread’, as it’s been made since mediaeval times in Siena, Tuscany. There’ll be a tasting too, of the Panforte, as well as some of their other Italian products, and you are welcome to buy some treats to take home. Please bring cash, as there is no credit card facility at the factory.

Jackie says that she can accommodate groups of eight at a time, with the first group starting at 10h30. All visitors are required by the Food Safety Policy to complete a visitors’ form pertaining to your medical history, and will be supplied with a white coat and hairnet to wear while in the production and packing rooms. You will also need to remove all jewellery, including watches and rings, and no strong-smelling fragrance may be worn. Don’t be deterred by the above rather draconian-sounding restrictions – a fun and tasty time will be had by all who venture onto the factory floor! We will let you know the time you should be there once bookings have been made.

After this visit we will go to Casa Labia in Muizenberg for lunch at 13h00. There is some parking available on the Main Road. The parking area near the station in Muizenberg is not far from the venue.

Menu

STARTERS

Freshly baked breads on the tables

Green leaf salad with cherry tomatoes, cucumber, pumpkin seeds, sesame seeds and a Herb Dressing
or
Mini Antipasti Platter (Vegetarian Platter is available)
A selection of Italian cold meats, cheeses and vegetarian antipasti

MAINS

Spinach and ricotta pancake with a gorgonzola sauce and roasted pine nuts
or
Sicilian meatballs in a home-made tomato sauce and farfalle pasta

DESSERT

Lemon and almond cake with fresh cream
Americano/Espresso/Selection of Teas

The cost of the lunch, including wine, will be R220 per member and R240 for guests.

CHILDREN’S MENU

Spaghetti Bolognese
Vanilla bean ice cream with chocolate sauce .

The cost of the children’s menu is R60.

Book with Lorna van Besouw (see below). Bookings will close on Monday 22nd August.

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. Payment will confirm your booking.

PLEASE DO NOT DEPOSIT CASH AS THIS COSTS US HEFTY CASH DEPOSIT FEES.

Cape Town Slow Food Convivium: Hon. Secretary Lorna van Besouw, 3 Lutgens Road, Rondebosch, 7700.
Fax: 021 685 1577 or E-mail: vbesouw@iafrica.com.

Slow Wine

We have supplies available of delicious Neethlingshof Pinotage 2008, as well as the 2009 Nitida Petit Verdot, all at R300 per case of six bottles. If you would like to order supplies of this wine, make a deposit to our account and we will make arrangements to get the wine to you.

When ordering wine 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.

Slow Food Snail Trail No.85 February 2011

PatR — Sat, 05 Mar 2011 08:45:20 +0000

Cape Town

Slow Food Snail Trail

No 85, February 2011

OPEN DAY WITH LUNCH ON LELIEBLOM FARM IN THE DARLING AREA ON THE WEST COAST

SATURDAY 26th March 2011

10h00 for 10h30

We’ll join Michael and Karen Basson on their farm Lelieblom to learn more about the boerbok ( or gourmet goat!)

Michael Basson will tell us about the special qualities of the boerbok, and we’ll be able to walk among these friendly and inquisitive animals whose champion qualities are taking the world by storm.We’ll then taste the world’s lowest cholesterol meat at a long table lunch in Karen Basson’s old barn restaurant on Lelieblom.

For more information go to:

http://www.lelieblom.co.za/ and http://www.goodtaste.co.za/Special-Interest/Why-the-World-Loves-Our-Boerbokke.html

Members are welcome to bring their bathing costumes for a swim in the pool, as the weather will probably be hot.

MENU

Freshly-baked farm bread, various goat’s meat dishes or chicken pie, vegetables, salad, dessert and coffee, and a complimentary taste of wine from Groote Post and Cloof.

Members are welcome to bring their own wine, and the Slow Wine 2008 Neethlingshof Pinotage will be available at R50 per bottle.

The cost for the day is R130 ( R120 + service fee) for members and guests.

For each child under 12 the cost will be R80 ( R75 + service fee).

NB:The deadline for bookings is Sunday 20th March, as Karen is holding places open for us until this date.

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 (see below).

Directions from
Darling

Drive down the main road, until you reach the 4way stop with Standard Bank on one corner.
From Malmesbury/Cape Town
turn right.
From Yzerfontein/Langebaan
turn left.
Carry on for ± 15km (over a railway line, through the blue gum avenue – road becomes a dirt road). After about 15km, look out for a right turn, marked by a big wooden cross on the side of the road. Carry on down the road for 1,8km, until you reach Lelieblom Farm.

GPS Coordinates

33°15?53.30? S / 18°28?43.59? E

Slow Wine

We have supplies available of delicious Neethlingshof Pinotage 2008, as well as the 2009 Nitida Petit Verdot which we had for the first time on Saturday, all at R300 per case of six bottles. If you would like to order supplies of this wine, make a deposit to our account and we will make arrangements to get the wine to you.

Dates for your Diary:

April – Friday 15th (provisional) Dinner at Birds Boutique Cafe` in Cape Town

May – Wednesday 11th – Annual General meeting at Silwood School of Cookery preceded by a talk by Dr Nicky Allsop on wild mushrooms


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

Slow Food Snail Trail No.80 June 2010

PatR — Sun, 04 Jul 2010 16:20:23 +0000

Slow Food Snail Trail

No 80, June 2010

Cheese and wine tasting and pairing with Kobus Mulder

Thursday, 29th July at 18h30
Silwood Kitchen, Cnr. Silwood and Riverton Roads, Rondebosch

Kobus Mulder of Agri Expo, affectionately known as the ‘Big Cheese’, South Africa’s highly respected cheese expert, will offer us a tasting of seven local cheeses. He will also offer some wines to accompany them.

Kobus has adjudicated at various competitions in France, the UK and America. The international community’s high esteem for SA cheesemaking was demonstrated when Kobus was knighted in Paris by the Confrèrie des Chevaliers du Taste-Fromage de France for his contribution to popularising French cheese types in Africa. In South Africa, Kobus is a consultant to local cheeseries and has introduced many small artisanal cheese makers to the annual SA Cheese Festival. He is also the only international cheese judge in South Africa.

As the tasting will be over before 20h00, members could go for a meal to one of the excellent restaurants in the Southern suburbs. We will not be taking bookings for dinner, but here are some suggestions of restaurants in the area:

Cargills, 20 Station Road, Rondebosch
Tel: 021 689 2666 begin_of_the_skype_highlighting 021 689 2666 end_of_the_skype_highlighting

A Tavola, Wilderness Road, Claremont
Tel: 021 671 1763

Caveaux Restaurant, Wine Bar & Deli – Josephine Mill, 13 Boundary Road, Newlands.
Tel: 021 685 5140 | email: themill@caveau.co.za | web: www.caveau.co.za/themill

The cost of the cheese and wine tasting will be R80 each for members and R95 for guests. Book with Lorna van Besouw as usual vbesouw@iafrica.com
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 tasting, with the names of guests, by Monday July 26th.

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.

Date for your Diary

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


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

Eat In April 2010 newsletter

PatR — Thu, 06 May 2010 09:09:50 +0000

NEWSLETTER 04/2010

A fox and her goats
“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.”

We’re at Marianne’s farm, Foxenburg, in Wellington. The farm’s main output is a range of artisanal goats’-milk cheeses, but she also grows oyster mushrooms and olives, and produces certified organic olive oil.

Marianne is not only the owner, but also the cheese-maker, mushroom grower, and sometime midwife to her herd. She explains, “I bought the farm 10 years ago; before that I was a nursing sister. My medical background helps when I need to deliver the kids!”

Marianne talks easily about her farm and business, “Each dairy is different. The climate, pasture conditions, quality of the milk … all these factors affect recipe development. Each cheesery will have unique cheeses. It’s similar to how terroir affects the wine-making process and wine.”
Read more

Are you a fan of Parmesan?

Well-known foodie Phillipa Cheifitz shares some recipes with us, using this sharp and savoury cheese from her book South Africa Eats, (Quivertree). Try her grilled brinjal and smashed olive pasta and her parsley pancakes with fresh asparagus and cheese.

WIN
	This year, SA Cheese Festival fans are invited to taste, eat, drink and play as they discover a world of tastes in one place. Enter here to win one of 4 double tickets for Monday or Tuesday.
	Win a hamper filled with goodies from Foxenburg Estate. Inside there will be different types of cheese, olive oil and olives. Enter here
	Win one of five cheeseboards from River Woods. Enter here

News
	Hell’s Kitchen SA Okay, so there isn’t really a South African version of Gordon Ramsay’s wildly popular reality show in the pipeline, but from 13 to 16 May local fanatics will be treated to the next best thing, when the often controversial chef stars in Cape Town’s Good Food and Wine Show.

Wine ratings made digital
We shop online, we make friends online, we even plan our holidays based on information we find on the Internet. Why not also make informed decisions about the wine we drink?

Sunday Market in Kalk Bay
Make sure you head to Kalk Bay every third Sunday of the month – especially if you want fresh ingredients to knock up a winner of a Sunday dinner.

The buzz on coffee
True to its vibey reputation, the international coffee scene is picking up on two new trends. The first is the use of new and innovative coffee products, and the second is the consumption of speciality coffees.

Home-made ricotta cheese

Ricotta is not really a cheese, but rather a creamy curd. The whey left over from the cheese-making process is recooked to produce it. This process is also where the cheese gets its name from – ricotta literally means “to cook again” in Italian. The versatility of this cheese is what makes it special; it can be used for savoury dishes such as ravioli, or even for desserts such as tiramisu. The good news is that you can make it at home, even without the whey.

Ingredients
• 2 litres whole milk (cow, sheep or goats’ milk)
• 1 cup Greek-style yoghurt
• 2 teaspoons white wine vinegar
• 1 teaspoon salt

In a large pot, bring the ingredients to a gentle boil for one to two minutes. Once the milk has curdled, remove the pot from the heat. Line a strainer with cheesecloth and place it over a deep bowl. Pour the milk mixture into the strainer and allow to drain for 20 minutes. Loosely tie the ends of the cheesecloth together and squeeze gently to extract excess liquid. You will be left with the ricotta in the cheesecloth.

Events

Crush on Constantia 2010
18 April
Garden party anyone? Get all dressed up for this rather grand affair at the The Cricket Oval at Constantia Uitsig wine estate and sip on fine wines and sample dishes from some of Constantia’s favourite chefs

2010 SA Cheese Festival
24-27 April, Bien Donné Farm, near Franschhoek
This festival brings together cheese-makers and food artisans from all over the country and gives visitors the chance to taste, eat, drink and play in a relaxed yet festive atmosphere.
Bring the whole family and treat yourself to a day in the country surrounded by the most sumptuous eats and treats.

Oyster, Wine and Food Festival in Jozi
1-2 May
The Brightwater Commons will be awash with thousands of oysters at this festival. There are 24 000 of the delicacies to get through at this year’s Oyster, Wine & Food Festival.

The Good Food and Wine Show
3-16 May
Bring along your autograph books – this year’s show is sure to be a kicker. Gordon Ramsay makes his first appearance at the Show, and the rest of the line-up’s not too bad either. International celebrity chefs including Willie Harcourt-Cooze, Anjum Anand, Eric Lanlard and Giorgio Locatelli will all be in attendance.

an Inxcom product

SA Cheese Festival in Franschhoek

PatR — Thu, 25 Mar 2010 10:30:52 +0000

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.

Wine Tasting and Biodiversity Walk at Backsberg Estate: 27 March 2010

PatR — Thu, 25 Mar 2010 04:53:49 +0000

Slow Food Mother City – Event News

Wine Tasting and Biodiversity Walk at Backsberg Estate

This is a final call for all Slow Food enthusiasts interested in joining us on a Slow Food Mother City outing to Backsberg Winery, near Paarl.

In case you missed it, this coming Saturday (27 March 2010) we’ll be visiting South Africa’s only carbon-neutral wine estate, Backsberg Estate, and taking a walk through the portion of the land set aside specifically for the preservation of biodiversity. After the guided walk, there’ll be wine-tasting (naturally!) followed by a picnic lunch on the beautiful grounds in front of the Earth Centre.

Full event details are available on our website. Bookings for this event close at midday on Thursday 25 March 2010, so if you haven’t already booked, and would like to join us, please make contact before then.

Event details:

Saturday 27 March 2010. 10.45am

10.45am: Arrival (refreshments served outside the Earth Centre)
11.00am: Environmental Tour of the Estate with Simon Back
12 noon: Wine Tasting in Historical Vat Cellar hosted by Cellar Door Manager, Danwin James
1 pm: Finger Lunch outside the Earth Centre

What it costs:

The cost will be R80 for members, R85 for guests and R35 for children aged 3-12. Wine will be available for purchase to take home or enjoy with your picnic. Cool drinks will also be available for purchase.

If you would like to come, please email us at: events@slowfoodmothercity.co.za and let us know how many people you are bringing (and whether you are members or guests). We will then send you banking information to make your deposit and confirm your place/s.

Directions:

From Cape Town: Take the N1 towards Paarl. Take Exit 47 – Klapmuts, Stellenbosch R44 offramp. At the Stop street turn right (underneath the N1 towards Stellenbosch). Go over the next 4-way stop and over the bridge. Take the next left on Franschhoek (R45). About 5km down that road on your right you’ll see Backsberg.

AGM at Silwood Kitchen: 21 April 2010

PatR — Thu, 25 Mar 2010 04:50:20 +0000

Slow Food Snail Trail

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

PatR — Fri, 19 Feb 2010 08:04:22 +0000

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.

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