Category: Snail Trail Newsletters

Slow Food Snail Trail No.141 October 2017

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By , October 24, 2017 11:14 am

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Year-end fund-raising lunch at The Table at De Meye

Sunday, 26 November @ 12h30 for 13h00
Muldersvlei Road, c/o Old Paarl Road (R101), Muldersvlei, Stellenbosch Winelands

Please join us in the garden at The Table at De Meye for our year-end lunch. The award-winning restaurant is owned and run by chef Jessica Shepherd and her husband, Luke Grant. They’ll treat us to a delicious lunch, using produce grown and gathered in their kitchen garden, as well as other locally sourced ingredients.

We are, once again, raising funds for the very deserving NGO, the Peninsula School Feeding Association. A donation of R62 will enable PSFA to provide a child at school with a daily nutritious breakfast and lunch for a month, and donation of R450 will feed a child for a year. It would be greatly appreciated if you could add a donation to Peninsula School Feeding Association to your booking payment. If you can’t attend the lunch, but would like to make a donation, this would also be appreciated.

Do go to the website to read about the stirling work done by this organisation.
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october17-demeye

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Menu

STARTER
Organic beetroot tarte tatin with Imhoff goats chevre frais,
baby leaf salad / woodfired bread and natural farm butter / chrisnas marinated olives

MAIN
Slow cooked shoulder of karoo lamb / baby leeks gratin / roasted cauliflower and chickpea salad
with harissa / zucchini with lemon and mint

VEGETARIAN
Mushroom ragout on ’Lowerland’ mielie meal

DESSERT
Baked garden basil cream with strawberry champagne sorbet, vanilla shortbread
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Children’s Menu

MAIN
Free range roast chicken pieces served with side salad and wood fired bread.

A vegetarian option could also be served. Please let us know if this is required.

DESSERT
Homemade ice cream in a wafer cone

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october17-pfa

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The cost of the lunch excluding drinks is R400 per person for members and R420 for guests.

For children between 8 and 12 years the cost will be R100.

Drinks are for your own account. Wine from the De Meye farm will be available. Do visit the website to see the range of wines at reasonable prices www.demeye.co.za.

A maximum of 40 people can be accommodated and bookings will close on Thursday 16th November. Book with Lorna van Besouw, fax 086 672 3402 or email vbesouw@iafrica.com.

When booking please make your payment into Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. If you deposit cash or pay by cheque, please add R50 to the amount deposited, as this costs us R50 per transaction.

Please add your donation to Peninsula School Feeding Association to your booking payment. When making payment please put your name as a reference on the deposit slip or EFT payment.

Please send a message to Lorna to confirm your payment and booking vbesouw@iafrica.com.
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Directions from Cape Town:

• Take the N1 towards Paarl.
• Take Exit 39 marked Stellenbosch/Klipheuwel and turn right towards Stellenbosch.
• Pass the entrance to Klein Joostenberg which is on your left.
• Take the first left at Sandringham Close towards Paarl (R101).
• Pass Eaglesvlei and look for the next right marked Muldersvlei/Elsenberg.
• Turn right. The first gate on your left is De Meye – it has brown info boards to help..

Click HERE for an online map.

 

Slow Food Snail Trail No.140 September 2017

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By , September 5, 2017 12:17 pm

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A visit to the Fromagerie Chez Pépé

Saturday, 7 October 2017 at 09h00
Imhoff Farm, Kommetjie Road, Cape Town

Slow Food member, Gerald Tanesse, known as Pépé Charlot, will meet us for an early start, to see the milking of the Imhoff Farm goat herd.

september17-pepe1

Pépé has been making cheese at Imhoff Farm for just over a year, and his produce has been widely praised and enjoyed. He was a recipient of one of our Slow Food cheese awards this year.

The milk from the Saanen, British Alpine and Toggenburg breeds is used to produce a wide range of different goats’ cheeses, and we’ll be able to taste a selection of 4 cheeses after seeing a demonstration of the cheese making process, showing the draining of the curd, the rolling of the buches, and moulding of the cheeses.

We’ll see the maturation room where the cheese is matured for periods of time ranging from a few days to several weeks. Pépé explains that it’s a very careful maturation process that gives rise to the variety of cheeses he produces, including Chevre Frais, crotin and his signature cheese the ‘Pepe’ – a variation on the pyramid shaped Valencay. The visit will last about 2 hours.

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After the tasting we’ll be able to buy cheese and other related products at the shop.

The cost of the visit and tasting will be R130 per person for members and R150 per person for guests.

Please let Lorna know the number of members and guests attending the outing, with the names of your guests, by Monday 2 October 2017.

To book your places, please transfer 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 transfer. Payment will confirm your booking.

PLEASE DO NOT DEPOSIT CASH OR CHEQUES.

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Directions:
• Make your way over the Ou Kaapseweg ( M64), and turn right into Kommetjie Road ( M65) going towards Kommetjie.
• Continue along this road for approx. 6.5 km.
• The Imhoff Farm will be on your right.

Click HERE for an online map.

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You may like to go to one of the restaurants in the vicinity for lunch. Here are some possibilities:

Cafe Roux
Noordhoek Farm Village, Corner Village Lane and Noordhoek Main Road, Noordhoek
Tel. 021 789 2538

Foodbarn Restaurant (bookings taken) and Deli (no bookings taken)
Farm Village, Corner Village Lane and Noordhoek Main Road, Noordhoek
Tel. 021 789 1966

Fisherman’s Kommetjie
Main Rd & Somerset Way, Kommetjie
Tel. 021 783 1496

Blue Water
Café Imhoff Farm, Kommetjie Rd, Ocean View
Tel. 021 783 4545

Kommetjie Pizzeria
3 Erica Road Kommetjie, Kommetjie
Tel. 021 783 0524

The Hub Café
2 Watsonia Lane, Scarborough
Tel. 071 342 5210

Village Sushi (In De Noordhoek Hotel)
Noordhoek Farm Village, Village Lane, Noordhoek
Tel. 021 789 2760

The Toad in the Village
Village Ln & Noordhoek Main Rd, Noordhoek
Tel. 021 789 2973

Slow Food Snail Trail No.139 August 2017

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By , August 12, 2017 2:16 pm

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A visit to the Philippi Horticultural Area

Saturday, 2 September 2017 at 10h00
Corner Schaapkraal and Vlei Roads, Philippi, Cape Town

Slow Food International, while maintaining its principles of good, clean and fair has shifted its focus from what might be regarded as eating from the top table to including the promotion of food gardens and the preservation of traditional foods. Our outings are usually supported by about 20 out of a total of 100 members and we wondered whether we are providing what our membership really wants from participation in Slow Food. It would be appreciated if you could let us know what you think.

Our planned visit to the PHA (Philippi Horticultural Area) on Saturday 2 September is to see for ourselves the extent of the proposed development. The issues are complicated. Would the mining and development erode the historical vegetable basket Cape Town has on its doorstep? Is the wetland important and will it too be lost in the process with repercussions to the aquifer? Should what the CT City Council claim is the ‘More economic use of the property’ be the way to go?

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The vegetables grown in this area are not heritage tomatoes, sugar snap peas or tender asparagus but the carrots and cabbages of this world. These farmers pick and pack lugs of iceberg lettuce, Swiss chard, turnips, beetroot, bunches of soup celery, leeks and curly leaf parsley, much of which is sold directly to the poor of the neighbourhood. Farming in the PHA has always been a battle against wind and sand. It also faces an added struggle with tools and equipment that steal away in the night, crippling production in the same way theft of infrastructure cripples our local train service.

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The Slow Food members will meet at the Campaign Centre at 10h00 for coffee and a 20 minute talk on the workings of the group by Nazeer Sonday of the Food and Farming Campaign. We’ll then organize ourselves into the minimum number of cars for a tour through the farmlands to see the mining site and the proposed development sites. At 12h30 we’ll return to the Campaign Centre for a vegetarian lunch. This will be a stir fry sourced from the farm produce.

The cost of the tour and meal will be R210 per person for members and R230 per person for guests.

Please let Lorna know the number of members and guests attending the tour and lunch, with the names of your guests, by Sunday 27 August 2017. If you are unfamiliar with the area, and would like to travel in convoy, or would like a lift, please let Lorna know, and she’ll put you in touch with people in your area.

To book your places, please transfer 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 transfer. Payment will confirm your booking.

PLEASE DO NOT DEPOSIT CASH OR CHEQUES.

Address:

Take M5/Prince George Drive to 5th Avenue Grassy Park intersection.
Travel East along 5th Avenue and cross Strandfontein Rd at Lotus River Pick n Pay.
Here 5th Avenue becomes Schaapkraal Rd and you will be entering the Philippi Horticultural Area.
Travel 500m to find PHA Campaign Centre on your left.

Click HERE for an online map.

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Slow Wine

Our 2015 harvest has been bottled after spending a year maturing in oak, and is now available to order at R480 per six bottle case. To reserve your wine please transfer multiples of R480 to our account with your name as a reference. Please let Stephen know (sflesch@iafrica.com), and he will arrange collection or delivery.

Slow Food Snail Trail No.138 July 2017

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By , July 3, 2017 5:39 pm

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A visit to the District Six Museum

Saturday, 29 July 2017 at 11h00
District Six Museum, Corner Albertus & Buitenkant Streets, Zonnebloem, Cape Town

Tina Smith, Curator at District Six Museum will take us on a tour of the Museum, and then we’ll meet former residents who were part of the District Six Huis Kombuis: Food & Memory Cookbook project. This project took the form of weekly workshops where participants could share stories, memories and recipes. The women will chat to us about their lives and families, and will prepare us tasters of some of the recipes in the cookbook as a light lunch. Vegetarian food will be available.

july17-district6

The cost of the tour and meal will be R210 per person for members and R230 per person for guests.

Please let Lorna know the number of members and guests attending the tour and lunch, with the names of your guests, by Sunday 23 July 2017. Also, please let her know if you’re a vegetarian.

To book your places, please transfer 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 transfer. Payment will confirm your booking.

PLEASE DO NOT DEPOSIT CASH OR CHEQUES.

Address:

District Six Museum is at the corner of Albertus & Buitenkant Streets, Zonnebloem, Cape Town.
Click HERE for an online map.

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Slow Wine

Our 2015 harvest has been bottled after spending a year maturing in oak, and is now available to order at R480 per six bottle case. To reserve your wine please transfer multiples of R480 to our account with your name as a reference. Please let Stephen know (sflesch@iafrica.com), and he will arrange collection or delivery.

Slow Food Snail Trail No.137 May 2017

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By , May 11, 2017 8:07 pm

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Dinner at the Hoghouse Brewing Company

Saturday 10th June 2017 at 19h00
Unit 4 Technosquare. 42 Morningside Rd, Ndabeni, Cape Town. There is secure parking in Technosquare.

The Hoghouse at Ndabeni was the recipient of the first ever Everyday Eatery ‘Wildcard Award’ at the Eat Out Mercedes-Benz Best Everyday Eateries Awards 2016.

The menu is based on ‘low and slow’ style smoked meats, cooked over several hours, and they are served with a variety of side dishes. Meat is sourced from local suppliers who emphasize sustainable practice to bring you the very best quality, best tasting, free roaming, pasture-raised meat available.

may17-hoghouse

There is a busy, vibrant atmosphere, but we will be seated upstairs, and a little removed from the hustle and bustle. The manager will speak to us regarding the specialities served by the Hoghouse.

Hoghouse Ales on tap and a selection of small batch wines are available by the glass or bottle. Do go to the website for more information at www.hhbc.co.za.

THE SET MENU WILL BE SERVED ON SHARED PLATTERS TO THE TABLES.
PLEASE LET US KNOW IF THERE ARE VEGETARIANS COMING TO THE DINNER, AS THEY WILL BE ACCOMMODATED WITH EXTRA HELPINGS OF THE VEGETABLES

 

SNACKS PLATTERS

TORTILLA CHIPS + GUACAMOLE ARANCINI / WILD MUSHROOM / CHIPOTLE AIOLI BARBEQUE PLATTERS PORK BELLY BUTTERMILK FRIED CHICKEN LAMB SHOULDER

SIDES

CAULIFLOWER / GOATS CHEESE / ALMONDS / CAPERS / SULTANAS BAKED AUBERGINE / BUFFALO MOZZARELLA / NAPOLITANA / BASIL GREEN SALAD / ROCKET / CRESS / GREEN BEANS / AVO / SESAME / PARMESAN

DESSERT

PASTEIS DE NATA

 

Drinks are for your own account, and there will be one bill for the table. It would be a good idea to bring cash along for drinks, as credit card payments would be too time consuming for the restaurant.

The cost for the meal, excluding drinks: R292.00 pp for members and R312.00 pp for guests.

Book with Lorna van Besouw (see below). NB. Please let Lorna know how many vegetarians will be attending. Bookings will close on Wednesday 31st May 2017.

When booking please pay into Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please pay by EFT, and do not deposit cash or a cheque, as these are very expensive (R40 per transaction). When doing this please put your name as a reference on the transfer statement. Payment will confirm your booking.

Directions to The Hoghouse Brewing Company:

From Southern Suburbs: Take Rhodes Drive /M3, Settlers Way/N2 and M52 to Forest Drive in Pinelands. Continue along Forest Drive, and turn left at the 4th intersection into New Way. Continue on New Way, until the roundabout, and take the 3rd exit into Union Ave. Turn left at the next intersection into Morningside Road (or Street). The restaurant is in Technosquare on your left.

Click HERE for an online map.

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Slow Wine

Remhoogte 2015 Cabernet Sauvignon is available to order at R480 per six bottle case. To reserve your wine please transfer multiples of R480 to our account with your name as a reference. The wine may be collected at the AGM at Silwood School of Cookery on May 24th.

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Future events

Saturday July 29th @ 11h30: A visit to the District Six Museum to meet contributors to the District Six Huis Kombuis Food and Memory Cookbook, and to taste some of the dishes from the book.

Slow Food Snail Trail No.136 April 2017

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By , April 25, 2017 11:55 am

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Annual General Meeting

Wednesday, 24th May 2017 at 18h30
Silwood School of Cookery, Silwood Road, Rondebosch

Our annual General Meeting this year will start with a presentation by Loubie Rusch of Making KOS. Loubie will talk about edible indigenous plants, and will bring some of her delicious products for us to taste and to buy. She is also involved with Slow Food South Africa, and is helping to set up community gardens.

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Loubie has written in her blog:

Many of the ingredients I have been exploring are Sand Fynbos plants, but I also experiment with any other local indigenous foods I might come across as I venture around and out of town. It really makes little sense to me that we live in one of the world’s most rich plant kingdoms and yet we eat virtually nothing of what is around us. Several of our indigenous garden plants that are available in nurseries are edible, and these are the easy ones to start getting to know, grow and use. In time, I hope to see some of the lesser known wild food plants grown, sold and used as well.

For more information go to: https://www.facebook.com/Making-KOS-289039671178043/

The presentation will be followed by the formal AGM.
As some members of your committee are not able to serve in the next year, we would appreciate nominations and volunteers for enthusiastic new members to the committee, and for this purpose a nomination form is attached. We would love to have some new members with IT, public relations and journalistic skills.

Please ensure that your nominee signs acceptance of your nomination and that it is forwarded to Lorna van Besouw by Monday 22nd May. The minutes of the previous AGM, the annual report, and the financial accounts are also attached to this notice.

After the formalities we’ll enjoy a light supper of soup, bread and cheese with Slow Food Remhoogte 2015 Cabernet Sauvignon.

If you wish to attend only the talk and the AGM there will be no charge. However if you are staying on for supper, please let us know, for catering purposes.

The cost for the meal, including wine is R150 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 22nd May.

When booking please pay into Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please pay by EFT, and do not deposit cash or a cheque, as these are very expensive. When doing this please put your name as a reference on the transfer statement. Payment will confirm your booking.

If you cannot pay by EFT, then please bring cash to the meeting, but a booking will render you liable even if you do not come.

Directions to Silwood School of Cookery:

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.

Click HERE for an online map.

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Slow Wine

Remhoogte wine is available to order at R480 per six bottle case. To reserve your wine please transfer multiples of R480 to our account with your name as a reference. The wine may be collected at the AGM at Silwood School of Cookery on May 24th.

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Future events

Saturday June 10th @ 19h00: Dinner at the Hoghouse Brewing Company, Morningside, Pinelands

Saturday July 29th @ 11h30: A visit to the District Six Museum to meet contributors to the District Six Huis Kombuis Food and Memory Cookbook, and to taste some of the dishes from the book.

 

Slow Food Snail Trail No.135 February 2017

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By , February 15, 2017 12:56 pm

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A visit to the Peninsula School Feeding Association Project at Surrey Primary School

Thursday, 16th March 2017 at 09h00

A visit to the Peninsula School Feeding Association project at Surrey Primary School, 1 Pluto Road, Surrey Estate, Manenberg, where 300 learners at this school are supplied with a daily breakfast and lunch.


PSFA Fundraising Manager Charles Grey is looking forward to showing us the feeding programme in action, and will give us a short talk on PSFA. We’ll then be able to get involved with serving meals and interacting with the children. The session will end at about 11am.

There is no charge for this visit, and we look forward to having as many of you as are able to join us on a weekday morning.

Please email patrad@mweb.co.za before Wednesday 1st March, if you’d like to come along, as PSFA needs to let the school know how many people to expect.

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Directions and map to Surrey Primary School:
1 Pluto Road, Surrey Estate, Manenberg

Directions from Milner Road, Rondebosch:
Turn east into Klipfontein Road ( M18 ), with the Red Cross hospital on your right.
Continue along this road for approx. 5.4 km, crossing Jakes Gerwel (Vanguard) Drive.
Then, at the 7th street on your right, turn right into Pluto Road.
The school will be approx. 600 metres on your right.

Click HERE for an online map.

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Slow Wine

Remhoogte wine for sale: Our 2015 harvest has been bottled after spending a year maturing in oak, and is now available to order at R480 per six bottle case. To reserve your wine please transfer multiples of R480 to our account with your name as a reference. Please let Stephen know (sflesch@iafrica.com), and he will arrange collection or delivery.
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Slow Food Snail Trail No.134 January 2017

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By , January 31, 2017 11:31 am

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A visit to Hout Bay

Saturday, 18th February 2017 at 11h00

We’ll visit the Thrive community project at the Hout Bay Valley Nursery and Farmstall in Valley Road, and then go for a pizza and pasta lunch at Massimo’s, Oakhurst Farm Park, Main Rd, Hout Bay.

THRIVE SCHOOLS ECO PROJECT

Thrive works with Hout Bay schools and other learning institutions where, using the 5 Thrive Pillars of sustainability as guidance, mentors help each school take action to reduce their eco footprint and act as a role model to the community.

Thrive’s mentors help schools create an eco team and, together with the permaculture grower, support them to:

• manage waste effectively,
• start and maintain vegetable gardens,
• start and maintain fruit and nut orchards,
• introduce water and energy saving practices and devices
• plant indigenous plants which encourage local species of birds and insects.

 

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At 11h00 Bronwen Lankers-Byrne, Director of the organisation, will tell us about the project, and show us the growing tunnels used for the vegetable-growing project. We’ll be able to buy vegetables grown by the schools, as well as other organic produce stocked by the farmstall. For more details go to the website at www.thrive.org.za and www.valleyfarmstall.co.za.

After this, at about 12h45, we’ll go to Massimo’s for his delicious pizza, pasta and green salad shared lunch. Please let us know if you have any dietary requirements, such as gluten-free, vegetarian or vegan, or if there’s something you dislike, such as anchovies, and Massimo will accommodate you.

Drinks will be for your own account. Massimo has let us know that ‘we can only produce 1 bill for drinks but if it’s not too hectic we will try to cope with individual payments, Saturday lunch time can be a mixed bag. Please let your group know that if they wish to pay by credit card they will have to be patient. Perhaps it would be a good idea to bring cash along for drinks.

The cost of the lunch will be R196 per person for members and R216 per person for guests.

Please let Lorna know the number of members and guests attending the visit and lunch, with the names of your guests, by Monday 13th February 2017.

To book your places, please transfer 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 transfer statement. Payment will confirm your booking.

PLEASE DO NOT DEPOSIT CASH OR CHEQUES.

Directions to Valley Farmstall, Valley Road, Hout Bay:
Click HERE for an online map.

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Slow Wine

Remhoogte wine for sale: Our 2015 harvest has been bottled after spending a year maturing in oak, and is now available to order at R480 per six bottle case. To reserve your wine please transfer multiples of R480 to our account with your name as a reference. Please let Stephen know (sflesch@iafrica.com), and he will arrange collection or delivery.
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Slow Food Snail Trail No.133 November 2016

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By , November 3, 2016 2:13 am

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Year-end fund-raising Lunch at the ZEVENWACHT VILLAGE CLUB HOUSE

Sunday, 4th December 2016 at 12h30

Our year-end lunch will be prepared by the Philippa of the Oldfield Kitchen, and members of your committee. You may remember the delicious lunch she prepared for us at the Rio Largo Estate in April this year. Petrina Pakoe, Director of Peninsula School Feeding Association will join us for the lunch, and tell us a little about the organisation and its projects.
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MENU

Main course
Thinly sliced roast beef sirloin with salsa verde and micro rocket
Smoked salmon ribbons with horseradish crème fraiche, crispy capers and dill

Quinoa and fennel salad
Baby potatoes with lemon and garlic aioli
Marinated artichoke, mozzarella salad with candied lemon rind
Roasted beetroot with feta and walnuts

Selection of freshly baked bread from The Woodstock Bakery

Dessert
Chocolate torte
Meringues, berries and cream

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We will not have a raffle this year, as it has not been possible for the committee to arrange for prizes to be collected for this purpose. We will, however, have a lucky draw for a few donated items. If any members have items to donate, please let us know. We suggest that you add R50, or more, to the cost of the lunch, as a donation to PSFA, and your name will go into the draw for these donations.

peninsulafeeding

Peninsula School Feeding Association will be the recipient of the funds raised in this way. We recognise that this organisation delivers an essential service in providing nourishing meals to schools in the Western Cape, and would like to continue our support for the association. For those members who are not familiar with PSFA, this is a registered non-profit organisation established in 1958, which provides nutritious cooked meals to 28 237 children at 155 schools in the Western Cape. These are schools that do not receive the DoE subsidy, but who require help with feeding their children.

PSFA’s main aims are to reduce short term hunger, enhance children’s ability to learn through school feeding, and increase school attendance.

It costs PSFA R395.00 to feed one child every school day for a year, a little more than the cost of our lunch!

Do go to the website for more information: www.psfa.org.za
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The cost of the lunch, including wine, will be R320 per person for members and their guests.
Please add R50 (or more, if you’d like to), as a donation to PSFA, to the cost of each person attending the lunch. There will be no charge for children under 12.

Please let Lorna (vbesouw@iafrica.com) know the number of members and guests attending the lunch, with the names of your guests, by Monday November 28th. The venue can accommodate 60 people.

To book your places, please transfer 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 transfer statement. Payment will confirm your booking.

PLEASE DO NOT DEPOSIT CASH OR CHEQUES.

If you are not attending the lunch, but would like to make a donation to PSFA, please deposit payment into Cape Town Slow Food account. When doing this please put your Name/PSFA as a reference on the deposit.
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Directions to Zevenwacht Village Clubhouse:

• The most direct way coming on the N2 or N1 from Cape Town is to take the R300 turn-off
• and then the R102 – leading into Van Riebeeck Road, Kuilsrivier.
• Continue through Kuilsrivier to the 4-way robot with signpost to Zevenwacht Wine Farm (police station on this corner).
• Turn left into Langverwacht Road and continue to where it makes a left-hand curve, approaching a circle with a large palm tree in the centre.
• At this circle, enter Zevenwacht Village to your left and sign in at security.
• The Clubhouse is to the left of the entrance.

Click HERE for an online map.

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Slow Wine

Remhoogte wine for sale: Our 2015 harvest has been bottled after spending a year maturing in oak, and is now available to order at R480 per six bottle case. To reserve your wine please transfer multiples of R480 to our account with your name as a reference. Please let Stephen know (sflesch@iafrica.com), and he will arrange collection or delivery.
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Slow Food Snail Trail No.132 September 2016

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By , August 31, 2016 7:11 pm

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Visit to HEART OF ABALONE farm at the Hermanus New Harbour

Saturday 1st October 2016 11h00 until approx. 12h30
Heart of Abalone, Hermanus

The tour takes about 1hr 15mins. The tasting follows on from that, and will last about 20 minutes.

Rhino horn, ivory and abalone are considered luxury goods in Asia and as a result are all fighting for survival. The fate of our precious perlemoen doesn’t raise a tear and wouldn’t get much of a following in an ‘Adopt an Abalone’ campaign but it is as significant in the biodiversity stakes as the glamorous duo from the Big Five.

henrys

The good news is that some clever biologists have managed to work out how to grow abalone to the point that this luxury can now be enjoyed with the blessing of SASSI if they are farmed, not wild caught.

The hero of our story is Johan Hugo of Heart of Abalone at whose farm and factory at the Hermanus New Harbour abalone are raised and processed, most ending up in Asia.

We have arranged for a guided tour of the farm, followed by a tasting. Johan says that he’ll issue us with beautiful white gumboots, and assures us that we’ll not work too hard on the farm!

For the tasting the product is presented in three ways :

Abalone Ceviche – a characteristic Peruvian method serving seafood as a fresh salad. The minced abalone is served with finely chopped red pepper, red onion, cucumber and tomato, marinaded in lime juice and dressed with fresh micro leaf, dashi, black pepper, black sesame seed & olive oil.

Abalone Carpaccio – Italian first course consisting of very thinly sliced cooked abalone (served cold), topped with an olive oil infused black seaweed caviar.

Abalone Pearls – small whole abalone served Asian style with a Chinese sticky sauce of vegetables and pork knuckle.

henrys

It’s a tasting only, not a meal, so you might like to book lunch at one of the local restaurants. If you’re spending the weekend in Hermanus, The Burgundy has an abalone risotto starter on their dinner menu. Go to the website on www.heartofabalone.co.za for details and also to look at the items available which are made from the shells.

Cost of the tour and tasting/product:
R230 pp for members and R240 pp for guests.
This covers the cost of the tour and a tasting OR a tin of minced abalone. Numbers are limited to 30 people.

Important note for catering purposes:
When booking please let Lorna know whether you will be taking the tasting or the product.

Book with Lorna van Besouw (vbesouw@iafrica.com) as usual (see below). Bookings will close on Thursday, 22nd September.

When booking please pay into Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please pay by EFT, and do not deposit cash or a cheque, as these are very expensive. When doing this please put your name as a reference on the transfer statement. Payment will confirm your booking.

Directions from Cape Town to the Heart Shed:

• From the N2 take the R43 to Hermanus.
• From the main road (still the R43) turn right into Swartdam Road, then left into Stil Street which will take you to the New Harbour gate.
• Upon entering the New Harbour, continue straight until the road reaches a “dead-end”.
• Turn left here and park at the end of this road.
• At the security gate to Abagold (the abalone farm) the guard will sign you in and show you to the tourism venue (Heart Shed).

Online Google Map directions HERE.

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Slow Wine

Remhoogte wine for sale: Our 2015 harvest has been bottled after spending a year maturing in oak, and is now available to order at R480 per six bottle case. To reserve your wine please transfer multiples of R480 to our account with your name as a reference. Please let Stephen know (sflesch@iafrica.com), and he will arrange collection or delivery.
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