Category: Snail Trail Newsletters

Slow Food Snail Trail No.128 January 2016

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By , January 21, 2016 8:38 am

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A visit to Haut Espoir wine farm and the Three Streams Trout Farm for a wine tasting and food and wine pairing lunch, to learn about the farming of salmon trout

Saturday, 20th February 2016 at 11h30

Haut Espoir is a boutique wine estate and cellar in Franschhoek, developed and run by the Armstrong Family since 1999. This is a 23 hectare farm, of which 8 hectares are planted with shiraz, cabernet sauvignon, merlot, petit verdot and cabernet franc. The remainder of the land is dedicated to fynbos restoration, a riverine ecosystem, olive groves and an organic garden.

The farm has been in conversion to biodynamic agriculture since 2011. No fungicides, insecticides or commercially bought fertilisers are used. Water conservation is practised daily and the winery effluent is managed through a bio-reactor and wetland system. The website www.hautespoir.com will give you more details.
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Three Streams Trout Farm
is owned by the Stubbs Family with a long history in the fishing industry, dating back to the early 1900’s. Gregory Stubbs, the CEO, recognised the need to remove pressure from the ocean’s dwindling resources and believed that Aquaculture would be the only solution to meet the future seafood demand. He began trout farming in 1986 on the family farm.

The aquaculture practices are based on the need for responsible and sustainable fish farming, and we’ll learn about the company and its management practices in reaching these goals. The company is also active in transfer of skills and poverty alleviation in rural areas. Do go to website www.three-streams.co.za for more details.
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PROGRAMME

11:30 Arrival drink, canapes and welcome

12:00 Wine tasting and visit to Three Streams Farm. For the visit to Three Streams Trout farm only 24 people can be accommodated. Please indicate whether or not you would like to visit the farm (the cost will be the same, whether you visit the farm or not). The tour to the trout farm will take place before lunch, in two groups of 12. Whilst the first group visits the adjacent farm, everyone else will be treated to a wine tasting. The people on the first trout farm visit will have the wine tasting after the tour.

13:00 Lunch starts with talks about the trout and the wines. The lunch venue can accommodate 40 people.

It’s best for everyone to meet at Haut Espoir and then go from there to Three Streams Farm for the visit. The farm is very close to Haut Espoir.

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MENU
Acclaimed chef, Chris Erasmus from Foliage restaurant in Franschhoek will prepare the following meal for us:

Starter
Smoked, cured and tartare trout paired with Haut Espoir wines

Main
Trout wrapped in vine leaves braaied over Shiraz vineyard twigs paired with crafted beer.

Dessert
Cheese platters with berries.
Truffles
(Cheese and truffles from Foliage Restaurant)

Coffee

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Cost: R320 per person for members and R340 for guests. This includes the arrival drink, canapes, the wine tasting, visit to the trout farm, drinks that are paired with the meal and R20 to be donated to the KUSASA charity project in Franschhoek.
Additional wine ordered during the meal will be for the members’ own account.

Please let Lorna know the number of members and guests attending the lunch, with the names of your guests, by Monday 15th February.

Also, please let Lorna (email: vbesouw@iafrica.com) know if you would like to visit the trout farm. The first 24 people will be accommodated.

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 to Haut Espoir
:
33 Excelsior Rd, Franschhoek 7690

• From the main road of Franschhoek (Huguenot Road) drive towards the Huguenot Monument.
• At the T junction at the monument turn right into Excelsior Road.
• Pass La Petite Dauphine and the Le Franschhoek Hotel on your left after approximately 5km.
• At the fork in the road take the road to the right (Excelsior road carries on to the left).
• The approach road to Haut Espoir will be on the right after the fork. 400m past the Le Franschhoek Hotel entrance.
• Follow the signs up the hill to our tasting room and cellar.

Click HERE for an online map and more directions.

Slow Food Snail Trail No.127 October 2015

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By , November 17, 2015 4:17 pm

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Year-end fund raising lunch at the Zevenwacht Village Club House

Sunday, 22nd November 2015 at 12h30

The year-end lunch will take the form of the popular wood- fired lamb spit braai, expertly prepared by Leon Patterson. This will be accompanied by delicious salads and desserts, prepared by Slow Food members. If you’d like to supply a salad or dessert, please let Lorna know, and we’ll contact you closer to the time for more details.

Peninsula School Feeding Association will be the recipient of the funds raised by the raffle. 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 22,000 children in 111 schools. These are schools that do not receive the DoE subsidy, but require feeding.
Do go to the website for more information at www.psfa.org.za.
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We have a number of wonderful prizes for our raffle, donated by Slow Food members, and we’re sure that more will keep coming in!

Please contact Lorna to let her know if you are able donate a prize, and whether you’ll be bringing the items with you, or require them to be collected. You could donate one of your products, or a gift voucher, if you prefer. Your contributions would be much appreciated.  A list of prizes will be sent to you closer to the time.

Raffle tickets will be sold at R50 each or R100 for three. Even if you are unable to attend you could still buy tickets or simply make a donation.

The cost of the lunch, including wine, will be R220 per person for 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 Monday November 16th. 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. Payment will confirm your booking.

PLEASE DO NOT DEPOSIT CASH OR CHEQUES.

If you are not attending the lunch, but would like to buy raffle tickets or make a donation (R50 each or R100 for three) please deposit payment into Cape Town Slow Food account. When doing this please put your Name/Raffle as a reference on the deposit.

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 map and more directions.

Slow Food Snail Trail No.126 September 2015

By , September 14, 2015 7:27 pm

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A visit to Saldanha Bay to learn about the oyster and mussel farming industry there

Saturday, 24th October 2015
09h00 sharp for the boat tripto see the oyster and mussel farms in Small/Pepper Bay in Saldanha Bay
10h45 for a visit to the factory and then lunch at Blue Bay Lodge

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Sue Jackson and her husband, Toni Tonin of THE SALDANHA BAY OYSTER COMPANY will take us on a 1 hour long trip to see the mussel rafts and oyster long-lines. We will stay in the sheltered Small Bay and there is place for 20 passengers on their new boat – the Karlo. We will be joining the crew on a working trip, and will be seeing how the shellfish are harvested.
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Sue and Toni need to have advance notice, so that the trip can be cleared with SAMSA (SA Maritime Safety Authority), and to get the necessary life jackets on board. NB: For this reason we need to know by Friday 9th October if you’d like to go on the boat trip. As this is a working trip we need to leave promptly at 09h00.

Sue recommends sunscreen, warm windbreakers, hats, closed shoes – for all weather. The small bay is calm but the sea can be chillier than land.
We’ll meet at the SBOC Pack House, which is at the quay. (Directions and map below).
If you do not intend to go on the boat trip, the closing date for bookings is Friday 16th October.

The boat trip will be followed by a factory tour (45min) Luckily, the Pack House is within walking distance of the quay.
There will be oysters and mussels available to buy, so do bring cool bags along.
After the factory tour we’ll have lunch at the Blue Bay Lodge, about 3 km away from the quay. Mart-Mari and her team will prepare a fishy meal for us.

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MENU

Starter
Fresh oyster platters
Mussels on the open fire served with mini vetkoek.

Main Course
Grilled baby cob with a lemon butter sauce and seasonal vegetables

Dessert
Crème brulee

 

A vegetarian meal is available – please let Lorna know if you’d like to have this.
Wine is for your own account, and you may bring your own – the corkage is R25 per bottle. Any other beverages are also for your own account

The Blue Bay Lodge has attractive accommodation, and you may like to make a week-end of it. Do go to the website to see the accommodation available – there is a choice of self-catering and B&B accommodation.

The cost will be R280 for members and R310 for guests. Booking will be confirmed by payment. Please book with Lorna van Besouw on vbesouw@iafrica.com. Bookings for the boat trip close on 9th October (there is no separate charge for this). Bookings for the lunch will close on Friday 16th October.

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


Address and directions

Blue Bay Lodge: Henry Wicht Dr, Saldanha, 7395, South Africa +27 22 714 1177
From Cape Town, take the R27 to Saldanha. At the West Coast 1 Stop, an Engen petrol station, you are getting close to your destination. Past the station you take the second turning left towards Saldanha. From there you pass Saldanha Steel on your left. The signs to Blue Bay Lodge are at the next turnoff left. From there just follow the signs.
Click HERE for map and more directions.

The quay and Saldanha Bay Oyster Co. Pack House:
On entering Saldanha turn in at the big sign advertising “Season’s Find” restaurant, and go straight past Kreef Ave to the quay at Pepper Bay. Look out for Pedro’s restaurant where there is plenty of parking.
Download map and directions HERE.

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Dates for your Diary

Sunday, November 22:
Year-end fundraising lunch.a
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Slow Food Snail Trail No.125 August 2015

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By , August 10, 2015 2:30 pm

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A cheese-making demonstration by Davide Ostuni of Puglia Cheese, the maker of ‘the best mozzarella this side of Italy’

Saturday, 5 September 2015 at 10h15 for 10h30
Silwood School of Cookery, Silwood Road, Rondebosch

We’ll be treated to a demonstration of mozzarella cheese-making by Davide Ostuni, of Puglia Cheese.

Davide has won many local and international awards for his delicious cheeses, and he’ll share some of his secrets with us. He’ll also bring along some of the Puglia products to sell.

We’ll meet at 10h30 for tea, coffee and eats. The demonstration will start at 11h00, and should last until approx. 12h30.

Do go to the website for more information at www.pugliacheese.co.za.

Our grateful thanks go to Silwood School of Cookery for once again making the demo kitchen available to us.

The cost of demonstration and refreshments will be R122 for members and R142 for guests. Booking will be confirmed by payment. Please book with Lorna van Besouw on vbesouw@iafrica.com. Bookings will close on Monday 31st August.

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

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.
Download map and directions HERE.

Slow Food Snail Trail No.124 June 2015

By , June 13, 2015 11:57 am

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A visit to Waylands Farm near Darling

Saturday, 11 July 2015 at 09h30 for 10h00
Waylands Farm, Darling

A visit to Waylands Farm near Darling for a tour of the farm and a delicious winter lunch. Kotie van Tonder of Darling Gourmet Mushrooms will also be there to tell us about this project.

Waylands, originally called Karnmelkfontein, is 1232 ha. in size. Six generations of the Duckitt family have owned the farm since 1865. It was renamed after their ancestor’s farm, Waylands, in Surrey in England. The two homesteads were built in 1865 and 1892, with the oldest buildings, including the farm labourers’ cottages, dating from the 1820’s. The main Victorian house was turned into a guest house in 2002.The family has a long history of conservation and the main goal is to farm with the help of nature using holistic farming methods.

Michael Duckitt and Lizette started farming with Nguni cattle in 2002. They also farm with Merino sheep, free-range pigs, and grapes.

Lizette will serve their free-range Nguni meat for lunch, and we’ll be able to buy produce of the farm as well. Do go to the website www.waylands.co.za for more information.

Here is the planned programme for the day:

• On arrival at the farm at 10h00 we’ll have tea / coffee and a selection of sweet and savoury snacks.
• Kotie van Tonder will give us a Power Point presentation about Darling Gourmet Mushrooms.
• If the weather is good we’ll go on a guided tractor and wagon tour around the farm to see the Ngunis. In the event of bad weather we’ll stay at the Guest house and Michael will tell us about the farm and Nguni cattle.
• Lunch will be served after this.

MENU

Starter by Kotie using her mushrooms

Lizette’s Slow Roasted Osso Buco in red wine gravy with Basmati rice and vegetables

Traditional baked dessert

Please bring your own wine and other drinks

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The cost for the visit and meal will be R210 for members and R220 for guests
. Seating is limited to 30, and booking will be confirmed by payment. Please book with Lorna van Besouw on vbesouw@iafrica.com. Bookings will close on Tuesday 7th July.

When booking please transfer your payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please do not deposit cash or cheques. When doing this please put your name as a reference on the transfer. Payment will confirm your booking.
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Directions
Waylands is situated 6km from Darling on the R315 Darling-Malmesbury Road.
33° 23.879′ S 18° 25.103′ E
Download map and directions HERE or Google map HERE.

Slow Food Snail Trail No.123 April 2015

By , April 29, 2015 9:02 am

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Annual General Meeting

Wednesday, 27 May 2015 at 18h30
Silwood School of Cookery, Silwood Road, Rondebosch

Our annual General Meeting this year will start with a presentation by John Duncan, followed by a light supper with wine.

John Duncan, who is the Senior Manager: Marine Programme, WWF-SA, started out studying law at the University of Cape Town, but he realised he “wanted to swim with whales” and “become a seaweed farmer”. So he changed to zoology and has his MSc in environmental science, policy and management.

He now runs the seafood market transformation programme for the World Wide Fund for Nature, fighting to keep endangered species from being fished to extinction through the SASSI labels, which tell you whether the fish you buy has been caught in a sustainable manner.

The SASSI message is that our oceans are in trouble, and our choice of fish and seafood could make a difference to the sustainability of our marine resources. SASSI aims to shift consumer demand away from over-exploited species to more sustainable options.

John educates and works with both sides – the big retailers buying and selling the fish and the public who demand and consume it – hoping to create an “environmentally conscious market” so that one day he can take his children snorkelling in a sea still teeming with a variety of fish. He will give us some insights into the campaign, and an idea of what has and has not worked.

After the formalities of the AGM we’ll be treated to a choice of soups, bread, cheese and wine. The soups will be provided by Silwood, the cheese supplied The Real Cheese, and the wine from our own stocks. We’ll be able to taste some of the cheeses from small suppliers to whom the committee awarded certificates of excellence this year.

There will be a charge of R120 per person to cover costs. 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 existing 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 25th May. The minutes of the previous AGM, the annual report and the financial accounts are also attached to this notice.

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 R120 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 25th 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.

Slow Food Snail Trail No.122 February 2015

By , February 19, 2015 9:20 pm

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Grape Harvest at Remhoogte

Saturday, 21 March 2015 at 10h00
Remhoogte, Stellenbosch

After a gap of two years we are once again going to harvest and tread grapes (probably Cabernet Sauvignon) at the farm Remhoogte in Stellenbosch which is owned and run by the Boustred family.

On arrival at 10am we will head into the vineyard near the cellar with our lug boxes and pick the grapes there. Bring hats and sun cream as well as secateurs if you have them. After delivering our laden boxes to the Cellar we will tread them barefoot in the traditional way – a fun experience. Cellarmaster Chris Boustred will take over from then and process the must into wine which we will purchase in two years time.

The estate will then supply us with their picnic baskets for us to enjoy after our labours. Each basket will include half a bottle of wine per person. Craft beer is also available. The picnic will cost R160 per person for Slow members and R180 for guests. Children’s baskets are also available at R60 per child.

The picnic basket serves two people and is filled with a variety of Dalewood cheeses served on a wooden platter, home made red wine onion marmalade and a Greek salad (rosa tomatoes, olives, cucumber and feta) served with a balsamic reduction or home made red wine reduction, 2 delicious spanakopitas, a Charcuterie Platter of speciality cold meats, a French Baguette, dessert, and a bottle of Chenin Blanc or the Soaring Eagle blend.

The Children’s basket includes a health sandwich or hotdog, a yogurt, a packet of chips, a fruit juice, and a chocolate.

In addition to this we are required to make a deposit of 50% of the cost of the wine which will be available in February 2017 at R480 for a case of six bottles. The commitment to purchase this wine is not a condition for booking for this fun outing but it would help our liquidity if those who do intend to purchase a case could add R240 to their payment. We will keep a note of those who do this and notify you when the wine is ready for collection – at which time the balance of R240 will be due.

Book with Lorna van Besouw on vbesouw@iafrica.com. Bookings will close on Monday, March 16.

When booking please transfer your 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.

Directions from Stellenbosch

• From Stellenbosch take the R44 towards Paarl.
• The signposted entrance to Remhoogte is on the right approximately 5km from town centre.

View map HERE.

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Dates for your Diary

Tuesday, 21 April (date to be confirmed):
A visit to Frankie Fenner Meat Merchants in Cape Town for a demo and light meal.

Wednesday, 27th May at 18h00:
Annual General Meeting at Silwood Kitchen. x

Slow Food Snail Trail No.121 January 2015

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By , January 20, 2015 2:28 pm

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Punjab Express Indian Restaurant

Saturday, 21 February 2015 at 12h30
Bell Crescent, Westlake Lifestyle Centre, Westlake, Cape Town

Punjab Express serves Punjabi food as it should be, slow cooked with freshly ground spices and deep delicious flavours. The restaurant is owned and managed by a family determined to share their exotic yet subtle Punjab cuisine with their customers.

The Punjab Express menu is traditionally and authentically Indian and includes all the well known and loved favourites such as tandoori chicken, chicken tikka, samosas, shammi kabab, calamari Punjab style, paneer tikka, chicken, lamb, seafood and vegetarian curries, biryani, naan, roti and an array of Indian desserts. Their special cumin lemonade is popular with customers and they also make their own fresh natural yoghurt lassi. Our menu will include a few of these dishes.

  • GP Singh, the owner/chef, will give a talk on the spices he uses, and their origin.
  • This will be a two course meal consisting of starters and main course. Dessert and coffee will be for your own account.
  • The items for both courses will be served on platters – each platter to be shared amongst 4 people so that everyone can have a taste of everything.
  • Members may bring their own wine, and corkage is R25. There is wine and beer available to order, and this will be for your own account.xx

MENU

Starter

Murg Pyaz Tikka: Chicken Tikka glazed with onions and tossed with coriander.

Amritsari: Fried fish.

Lamb Samosa: Home-made pastry with lamb mince tempered with mild spices.

The above served with smoked salsa
A vegetarian starter is available, so please let us know if you would like this.
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Main Course

Lamb Masala: tender lamb pieces, tempered with mustard seeds,
curry leaves, hint of coconut cream in our special coastal spices.

Butter Chicken: the world famous chicken tikka in our smooth buttery sauce
of fresh tomatoes and fresh cream with a very special Punjabi spice mix.

Palak Paneer: Cubes of homemade cottage cheese cooked with baby spinach
leaves and a combination of authentic spices.

Jeera Aloo: Punjabi-style potatoes tempered with cumin and hint of
home-style spice mix, ginger and fresh coriander.

The Main course will be served with :
Breads: Plain Naan, Garlic Naan and Fenugreek Paratha
Jeera Pulao: Basmati rice tempered with cumin and fresh coriander
Cucumber Raita: Punjabi style yoghurt with cucumber and roasted spice mix

Desserts
Dessert and coffee/tea for own account of members

Saffron Kheer: Rice pudding
R35.00

Gulab Jamun: Indian koeksisters in syrup
R35.00

Almond and Rose Petal Kulfi: Home-style Indian ice cream with rose petals and almonds
R35.00

Baked Yoghurt: The chef’s special!
R35.00

Pan Ice Cream: A no-nonsense, mouth refreshing rose and fennel ice cream
R35.00

Chai Tea Ice Cream: Ice cream made with our Chai tea mix
R35.00

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The cost of the 2-course meal will be R170 for members and R180 for guests. Seating is limited to 40, and booking will be confirmed by payment. Please also let Lorna know if you would like a vegetarian starter.

Please book with Lorna van Besouw on vbesouw@iafrica.com. Bookings will close on Saturday 14th February.

When booking please transfer your 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 from Cape Town

  • Take the M3 towards Muizenberg but at the end of the M3, at the traffic light and with the Westlake Golf course ahead, turn right into Steenberg Road (and not direction Muizenberg).
  • Pass the Virgin Active on the right and turn right at the first traffic light into Westlake Drive.
  • At the circle turn left into the Lifestyle Centre (the Cycle Lab and Col’Cacchios are also there). There is parking in the open at ground level, and plenty of parking down the ramp underground as well.

View map HERE.

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Slow Food Snail Trail No.120 October 2014

By , October 21, 2014 7:37 pm

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From the Karoo to you!

Sunday, 23rd November at 12h30
Zevenwacht Village Clubhouse, Kuilsriver 

Please join us for our fund-raising lunch at the Zevenwacht Village clubhouse, Kuilsriver, with Gordon Wright and friends from the Karoo.

Gordon Wright is the founder of the Karoo Slow Food Convivium. He and his family are based in Graaff-Reinet, where he is a chef and guesthouse owner.He is the author of the prizewinning Veld to Fork cookbook. Together with Juan De la Harpe & Julian Murray, he will prepare 3 different lamb types from the Karoo for us to taste.

 

He describes the farmers and the lamb from the farms as follows:

The farmers:

These dynamic young farmers are typical of the new breed of responsible and holistic farmers prevalent in the Karoo (only two farmers will be joining us).

The lamb:

1. Delicate flavourJean De la Harpe is a stud Dohne Marino farmer situated on Grassdale, high in the Sneeuberg mountains about 35 km NW of Graaff Reinet. His Falkirk indexed Normandy stud is internationally recognised as one of the best in SA. His lambs feed on sourveld, Rooigras and other pioneer species but in the spring it grazes the “Kapok bossies” (Aerva javanica, bush or desert cotton) on the mountain sides. This small fluffy cotton- like bush imparts a very delicate flavour to the meat which subsequently needs very little in the way of herbs and spices when preparing.

2. Mid- range flavourSituated in the foothills of the Sneeuberg mountains South East of Graaff Reinet, Bloemhof farm is a 7th generation Murray family cattle and sheep farm. The current owner, Julian Murray, farms with Nguni type cattle and Dohne Merino sheep. The healthy free range livestock feed on the Karoo mountain veld, such as karoo bush (pentzeia Karoo) and natural grasses. The Karoo is dry and cold in winter which minimises diseases and parasites, thereby reducing the need for medication. The lamb is a classic mix of fragrant Karoo bush and grassveld and has a slightly more pungent flavour than that of Grassdales. Wild game roam amongst the livestock eating the same vegetation. Farming is practiced holistically so that the entire environment and ecosystem is preserved, something that is essential in this very sensitive landscape. The farm hosts a primary school and tries to maintain a healthy and happy human community too.

3. Classic Karoo flavourThe third lamb type will come from the farm “Tantjiesview” North of Graaff Reinet in the Kendrew district. Graham and Helen Harris farm Merino sheep and Angora goats on this stony and rugged farm, the veld dominated with Patenzeia Karoo (Karoobos) ensures that the lamb from this farm has a much more robust “Classic Karoo” flavour, with the phenolic tastes of the Karoo bush lingering on the palate. More robust herb and spices can be used when preparing lamb from this area.

He describes himself as follows: I am a dynamic figure, often seen scaling walls and crushing ice, I have been known to remodel radio stations, making them more efficient in the area of heat retention. I write award-winning operas and manage time effectively; occasionally I tread water for three days in a row. Critics the world over swoon over my original line of corduroy evening wear. I don’t perspire; I run the 100m in 10.65 seconds but drive everywhere in first gear. People call me a chef. Actually I am just a country cook with a passion for great food, great wine and great people.

Our wonderful members will once again supply a variety of delicious salads to accompany the meat, and there will be enough to satisfy the vegetarian palate as well.

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Your committee has once again chosen the Peninsula School Feeding Associationas the recipient of the funds raised by the raffle this year. We recognise that this organisation provides an essential service in serving 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 22,000 children in 111 schools. These are schools that do not receive the DoE subsidy, but require feeding. Do go to the website for more information: www.psfa.org.za.

We have a number of wonderful prizes for our raffle, donated by Slow Food members, and we’re sure that more will keep coming in! Thank you so much to all of you for these donations!

Please contact Lorna vbesouw@iafrica.com to let her know if you are able donate a prize, and whether you’ll be bringing the items with you or require them to be collected. You could donate one of your products, or a gift voucher, if you prefer. Your contributions would be much appreciated. A list of prizes will be sent to you closer to the time.

Raffle tickets will be sold at R50 each or R100 for three. Even if you are unable to attend you could still buy tickets or simply make a donation.

The cost of the lunch, including wine, will be R200 each to members and their guests. 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 17th.

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.

If you are not attending the lunch, but would like to buy raffle tickets or make a donation (R50 each or R100 for three) please deposit payment into Cape Town Slow Food account. When doing this please put your Name/Raffle as a reference on the deposit.

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.

View map and directions HERE.

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Slow Wine

The Vrede en Lust Shiraz which we made in 2011 is available for purchase at R420 per box of six (R70 per bottle).

If you would like to order supplies of this wine which our members crushed, make a deposit to our account and we will make arrangements to get the wine to you.

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

Slow Food Snail Trail No.119 September 2014

By , September 17, 2014 9:20 am

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Lunch at Foliage Restaurant

Saturday, 25 October from 12h30
Foliage Restaurant, 11 Huguenot Road, Franschhoek

Chef Chris Erasmus made a name for himself building the reputation of Pierneef Restaurant at La Motte Winery in Franschhoek. A few months ago he decided that he wanted to have his own restaurant where he could give free reign to his culinary vision.

Foliage opened recently and has quickly become a sought after spot for quality fare which is innovative. It is based on the concept of foraging for wild and natural foods.

Chris and his restaurant manager, Lee-Ann Fouche will a present a three course menu, with some very unusual offerings. There are options (including vegetarian) for each course and we can make our choices when there. They have kindly agreed that we can serve our Slow Vrede en Lust Shiraz with the meal, and this is included in the price which is R360 for members and R380 for guests. Members and guests wanting alternative beverages with their meal are welcome to order them for their own account from the Foliage wine list.

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STARTERS

Warm salad of sweetbread, salt-cured warthog rib, organic potato & squid, spiced red pepper & tomato fondue, hazelnut & 17 year old vinegar, forest greens
or
Creamed pearl barley & charred corn, goat’s cheese and
pumpkin mousse, vegetable crisps, truffle oil

MAINS

Pan-fried yellowtail, caramelised banana, water lily flowers & sultanas,
Breederivier solera glaze, wood sorrel
or
Boerbok shoulder & tongue en crépinette, smoked rib, roasted bone marrow, grilled loin
or
Slow-roasted pasture fed pork, dandelion & pumpkin seed crushed potatoes, beetroot and baby carrots, pan juices
or
Forest & organic vegetable salad (V)

DESSERT

Charcoal pears, candied walnuts, acorn frangipane, fennel panna cotta
(Fruit dessert subject to change)
or
Rose petal and honey iced nougatine, salted chocolate custard,
hazelnut ice-cream
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The cost is R360 for members and R380 for guests (includes Slow Vrede en Lust Shiraz). Please book with Lorna at vbesouw@iafrica.com. Bookings will close on Thursday, October 16.

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

Directions
Foliage is on the left hand side of Huguenot Road when facing the Memorial just across the road from Le Quartier Francais. (The R45 takes you into Franschhoek).
View map and directions HERE.

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Dates for your Diary

Sunday, November 23:
Fund-raising lunch, details to be finalised.a
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