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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 . 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.

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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 . Bookings will close on Monday, March 16.

When booking please transfer your payment tо, account number . 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 .

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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

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An illustrated presentation by Gill Allum on bees and honey

Wednesday, 17 September from 18h00 to 19h30
Silwood Kitchen, Rondebosch

Gill taught music for 23 years, and now looks after 20 bee hives on her parents’ farm in Citrusdal. She did two beekeeping courses, but says that she learnt most of what she knows from being out in the field, working with the bees.

She does beekeeping for the sheer enjoyment of working with these wonderful and hardworking insects. She has been a beekeeper for the last 10 years and does talks on honeybees at several schools.

The slideshow presentation and talk covers:

•  The different bees in a hive and what their role and function are (queen, drones, workers)
•  The life cycle of the honeybee
•  How they communicate
•  How honey is made by the bees
•  Inside the beehive
•  How to re-hive a colony of bees

There will be wine to drink and honey to taste. Gill will have some honey for sale at R40 per 371g jar.

To cover costs the charge will be R40 for members and R50 for guests. Please book with Lorna at . Bookings will close on Wednesday 17th September.

When booking please transfer your payment to , account number . 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.

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Dates for your Diary

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

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Slow Wine

We still have supplies available of the.

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 , account number . 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.
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Wine, food and salt pairing lunch with Craig Cormack

Saturday, 6 September at 12h30
Bergkelder, Stellenbosch

Members who attended the AGM in May will remember the wonderful presentation by Craig introducing us to many different local and exotic salts.

He says that salt can improve or destroy the taste of a wine. It also cuts through foods, sometimes giving the wine a flat taste, losing the flavours of the wine and making it insipid. It also tends to accentuate tannins and alcohol.

We will be served an innovative menu aimed not only to achieve a particular flavour, but as the perfect taste partner for an individual wine. Craig will be pairing the food and salts with Bergkelder wines.

Menu

Canapes on arrival
Sauvignon blanc

Starter
Trout cured on a salt block.
Unfiltered Sauvignon blanc

Vegetarian Starter
Pickled vegetables, sweet pickled cucumber, avocado mousse, salsa, micros.
Unfiltered Sauvignon blanc

Margarita Sorbet

Main Course
Springbok rump, very tender and tasty, smoked salt, parsnip puree, salt and vinegar ganache, (for the ganache I add a little salt and vinegar to chocolate, and a small amount is piped on plate – it complements the dish),
beans and a natural jus.
Cabernet Sauvignon

Vegetarian Main Course
Blushed tomato, roasted cauliflower, roasted peppers, long stem broccolli almondine,
beans provencale, parsnip puree, dauphine potatoes, smoked salt.
Cabernet Sauvignon

Dessert
Study of salty treats: Savarin, citrus syrup, caramel mousse with murray river salt, pannacotta,
mango chili dressing, black lava, poached fruit, homemade ice cream.
Noble Late Harvest

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The cost of the meal (vegetarian and meat) will be R360 for members and R370 for guests. The wine is included in this price.

Please book with Lorna van Besouw on . Please indicate which meal you’d like to have – meat or vegetarian. Bookings will close on Wednesday 3rd September.

When booking please transfer your payment to Cape Town Slow Food at , account number . 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
From Cape Town on the N2 freeway:

• Turn left at the Stellenbosch exit which is Baden-Powell Road, the R310.
• Follow the road (approximately 23 km) until you reach a T-junction and turn right.
• Follow the road into Stellenbosch until you reach a second T-junction (immediately past railway station to the left)
• Turn left onto the R44, Adam Tas road (R310 merges with R44).
• Alternatively go past the R310 exit on the N2 and take the next exit for the R44 and go through Somerset West until the R44 merges with the R310.
• At the first traffic light turn left and continue across the railway crossing, making an immediate left after the crossing into The Bergkelder’s premises.

View Google map .

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Dates for your Diary

Wednesday, September 17:
Talk on honey by Gill Allum at Silwood Kitchen.

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Slow Wine

We still have supplies available of the Vrede en Lust Shiraz 2011 at R420 per case of six bottles.

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  account number . 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.
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A visit to Roger Jorgenson’s Distillery

Saturday, 26 July at 10h00
Jorgenson’s Distillery, Wellington

Roger Jorgenson farms organically in Wellington and uses the plants he grows as the base for a range of hand-crafted distilled liquors. These include Gin, Brandy, Vodka, Absinthe and Limoncello.

He will let us tour his production while he explains the processes involved and then will lead us through a tasting of the products, paired with little nibbles of compatible foods. Roger cannot accommodate more than 30 people so book early to secure a place for what promises to be an interesting, educative and tasty visit.

After this we will move to Oude Wellington Restaurant where John and Susanna Tecklenberg will provide us with a lunch as follows:

Menu

Starter
Boland Waterblommetjie soup and homebaked bread

Mains
Vegetarian platter
of 7 vegetables, salad, mushrooms, nuts & seeds, springroll

Or the meat option
Chicken Roulade with sumac wild forest mushrooms
and
Steak mignon, bone marrow pinotage jus Potato fondant
Fresh Beans

Dessert
Apple & Almond Crumble with vanilla bean ice cream

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The cost of the meal with meat will be R240 for members and R260 for guests. The vegetarian meal will cost R205 for members and R220 for guests. Slow Vrede en Lust Shiraz is included in this price but other beverages will be for your account.

Book with Lorna van Besouw on . Please indicate which meal you’d like to have – meat or vegetarian and pay accordingly. Bookings will close on Sunday July 20.

When booking please transfer your payment to , account number . 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:

Roger Jorgenson’s is at the end of Regent Street in Wellington.
To get there take the N1 towards Paarl and exit to the R44 at Klapmuts towards Wellington.
The R44 turns off to the left towards Tulbach at the Sedgwick Distillery where it is called Stokery Road.
After about 1.3 km turn right into Main Street and then left into Regent Street after about 600m.
To get to Oude Wellington continue along Main Street until you get to the statue of Andrew Murray outside the church.
Turn left into Church Street which is the R303 to Bain’s Kloof Pass.
4 kilometres along on the right is Oude Wellington.

View Google map .

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Dates for your Diary

Saturday, September 6th:
Lunch featuring different salts by Chef Craig Cormack in the Bergkelder, Stellenbosch.

Wednesday, September 17:
Talk on honey by Gill Allum at Silwood Kitchen.

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Slow Wine

We still have supplies available of the Vrede en Lust Shiraz 2011 at R420 per case of six bottles.

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 , account number . 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.
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A talk by Valerie Elder on the Slow Food Raw Milk Cheese Presidium

Thursday, 19 June at 18h30
Silwood School of Cookery, Silwood Road, Rondebosch

This will be a combined Slow Food Cape Town and Mother City meeting,
together with the SA Slow Food Youth Network

A small number of producers in South Africa process raw milk cheese from milk from their own animals or from local farms. They use animal-welfare-friendly farming practices, and make cheeses of the highest quality. They limit themselves to small-scale production that protects the local environment, culture and traditions.

These cheese-makers are currently laying the foundations for what could become the South African tradition of artisanal cheeses, and the Presidium was formed to promote and protect these producers and their products.

Over the past 15 years we have progressed from having a few commercial cheeses available to us, to an array of craft cheeses with the wonderfully evocative names of Karoo Crumble, Ganzvlei Vastrap, Ficksburger and Huguenot.

Do go to this website for more details.

Valerie Elder is the owner of the “Real Cheese” shop in Observatory, and is in close contact with the cheese-makers. She stocks most of the cheeses in her shop, and will tell us about the path taken by Brian Dick, the coordinator of the project, to establish the South African Presidium. She will also have some of the cheeses for us to taste, with bread and wine.

There will be a charge of R40 per person to cover costs. Space is limited to 40 people, so bookings will be on a first-come-first-served basis. Bookings will close on Wednesday June 18th.

Please book with Lorna van Besouw. Cape Town Slow Food Convivium: Hon. Secretary/Treasurer Lorna van Besouw, on . When booking please pay into , account number . Please do not deposit cash or a cheque, as these are very expensive. Rather pay by EFT. When doing this please put your name and “cheese” as a reference on the transfer statement. 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.

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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 these wines, make a deposit to our account and we will make arrangements to get the wine to you.

When ordering wine please pay into , account number . Please do not deposit cash or a cheque, as these are very expensive. Rather pay by EFT. When doing this please put your name as a reference on the transfer statement. Payment will confirm your order.
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Annual General Meeting with a talk by Craig Cormack followed by a light supper with wine

Wednesday, 21 May at 18h30
Silwood School of Cookery, Silwood Road, Rondebosch

Our annual General Meeting this year will start with a talk by Craig Cormack, the well-known chef, who will tell us about his passion for salt. He writes “My passion for salt has been a 6 and a half year journey, and I’m trying to research as much information as available on the subject”. He’ll bring along some of his salts for us to taste.Craig offers a menu pairing food with different salts and wines, and we hope to arrange an outing for members to taste this menu in the near future. 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.

Soups suitable for vegetarians and vegans will be available.

We’ll be able to taste some of the cheeses from small suppliers to whom the committee awarded certificates of excellence this year.

Soup Menu:
• Caldo Verde (chorizo and spinach)
• Mushroom Soup suitable for vegetarians but not for vegans
• Fresh pea and coriander soup – suitable for vegans.

There will be a charge of R100 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 19th May. The minutes of the previous AGM, the annual report and the financial accounts are also attached to this notice.

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 May 19th May.

When booking please pay into , account number . Please do not deposit cash or a cheque, as these are very expensive. Rather pay by EFT. 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 bring cash to the meeting but a booking will render you liable even if you do not come.

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.

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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 these wines, make a deposit to our account and we will make arrangements to get the wine to you.

When ordering wine please pay into , account number . Please do not deposit cash or a cheque, as these are very expensive. Rather pay by EFT. When doing this please put your name as a reference on the transfer statement. Payment will confirm your order.
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Visit to Paternoster: Oep ve Koep/Oep ve Eet restaurant

Saturday, 26 April at 12h30

Some members will remember the Slow visit In October 2010 to Oep ve Eet in Paternoster, and lunch in the charming bougainvillea-covered courtyard behind the landmark shop, Oep ve Koop. We have arranged a return visit on 26 April.

Resident chef Kobus van der Merwe will offer a 5-course meal, incorporating locally sourced ingredients, to be preceded by a field walk.

Menu:

West Coast oyster in its element
White fish pickle, summer ice plant, pomelo, fennel
Mosselbobotie, peach mebos, seekoraal,
Kasteelberg: venison, klipkombers, klipmossel, duinespinasie

Dessert:

Chenin Blanc, its flavour profile
(a chenin blanc sabayon served with fruit matching the flavour profile of the wine in question)

 

Part of the lunch experience at Oep ve Koep is the explanation of the menu, tableside, as well as details about all the wild components used in cooking. There will be actual examples of the plants used in the food on display for everyone to have a closer look at.

As the courtyard is small, and space is limited, there is room for only 20 people, so bookings will be on a first-come-first-served basis.

For more information about Kobus, check out

The cost of the meal is R310.00 for members, and R330 for guests.
Wine for the lunch will be for your own account.
Oep ve Koep is licenced, and there is a R25 corkage fee if you’d like to bring your own wine.

Please let Lorna know the number of members and guests attending the lunch, with the names of your guests, by Monday, 21st April 2014.

To book your places, please transfer payment to , account number . 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 AS THIS COSTS US DEPOSIT FEES OF R17.50 FOR EVERY DEPOSIT MADE.

Directions:
The shop is hard to miss: as you come into Paternoster, it is situated on the corner of Vredenburg (R45) and St Augustine Roads.
Click to view a map.

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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 these wines, make a deposit to our account and we will make arrangements to get the wine to you.

When ordering wine please pay into , account number . Please do not deposit cash or a cheque, as these are very expensive. Rather pay by EFT. When doing this please put your name as a reference on the transfer statement. Payment will confirm your order.
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Beer tasting and talk at the taproom of the Darling Brewery, then lunch at Hilda’s Kitchen, Groote Post

Saturday, 15th February at 10h30

During a 9 month road trip through Africa, Kevin and Philippa Wood stumbled across the idea of micro breweries and instantly knew that Darling would be the perfect home for one. Darling Brew was born in March 2010. The tasting will be held at the taproom. The original brewery is not currently in use, as Kevin is in the planning process of rebuilding, and he will tell us about that during the visit.

The beer is crisp and light (4% alcohol), with roasted aromas, is natural (preservative free) and has a 4 and a half week brewing time. The brewery supplies draught and bottled beers to restaurants in Darling and the West Coast Region, and there are about 200 outlets in Cape Town.

There will be a charge of R46 for the tasting of 5 small glasses of beer payable by members at the brewery. You could choose not to have the tasting, or to share the 5 glasses with a partner.

We’ll then go to one of our favourite places for lunch – Hilda’s Kitchen, at the Groote Post wine farm.

Chef Debbie McLaughlin uses fresh produce, much locally sourced and grown, and the menu is designed to complement the range of Groote Post wines. Shaun McLaughlin will give us a tasting of wines that could be paired with our meal.

Menu

Darling Cured Meats with Behind the Shed salad greens
Darling Gourmet Mushroom and Uilenkraal potato tart
Wood fired leg of lamb with salsa verde
Darling Romery Buttermilk tart with granadilla and home-made coconut ice cream

Vegetarian Menu

Roast vegetable stack
Darling Gourmet Mushroom and Uilenkraal potato tart
Homemade pancake cannelloni filled with spinach, gorgonzola and pine nuts
Darling Romery Buttermilk tart with granadilla and home-made coconut ice cream

Children’s Menu

Creamy chicken pie with a homemade pastry served with seasonal veg or a kids’ version of our
steak roll with hand cut chips
Ice cream and chocolate sauce

The costs:
Main lunch menu, excluding wine, will be R280 pp for members and R300 pp for guests.
Vegetarian lunch menu, excluding wine, will be R255 pp for members R275 pp for guests.
Children’s menu will be R55 per person.

Wine for the lunch will be for your own account.

Please let Lorna know the number of members and guests attending the lunch, with the names of your guests, by Monday 10th February 2014. Could you also please let her know which menu you would like to order.

To book your places, please transfer payment to , account number . 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 AS THIS COSTS US DEPOSIT FEES OF R17.50 FOR EVERY DEPOSIT MADE.

Directions to Darling Brewery:
Address: 5 Main Road.
On entering Darling cross over the one stop street in the Main Road, 200 metres on – the brewery is on the RHS.

Directions from Darling to Groote Post:
Take the R307 out of Darling towards Cape Town and turn off at the Darling Hills Road.
After 7km turn left to the Groote Post Cellar.

GPS Coordinates: 18° 24′ 38” E | 33° 28′ 58” S
Click here to view a map

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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 these wines, make a deposit to our account and we will make arrangements to get the wine to you.

When ordering wine please pay into , account number . Please do not deposit cash or a cheque, as these are very expensive. Rather pay by EFT. When doing this please put your name as a reference on the transfer statement. Payment will confirm your order.
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Spit-braai and fundraising raffle at the home of Stephen and Pat Flesch

Sunday, 1st December
11 Peninsula Road, Zeekoevlei at 12h30

Leon Patterson will once again provide his GENUINE WOOD FIRED LAMB SPIT BRAAI, accompanied by delicious salads and desserts, prepared by Slow Food members. There will be delicious salads available for vegetarians as well.  If you’d like to supply a salad or dessert, please let Lorna know, and we’ll contact you closer to the time.
Please bring plates, cutlery and glasses. You should also bring a jersey or jacket in case of a chilly wind. We’ll set up the marquee, tables and chairs, so don’t worry about these..

Your committee has once again chosen the Peninsula School Feeding Association as 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.

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 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.

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.

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 R50 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 R200 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 Monday November 25th.

To book your places, please transfer payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number . 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 AS THIS COSTS US DEPOSIT FEES OF R17.50 FOR EVERY DEPOSIT MADE.

If you are not coming 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 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 third traffic light 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.

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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).

Joostenberg Cabernet – We still have a few boxes of the 2010 available at R300 per box of six and at three and a half years old it is very good.

If you would like to order supplies of these wines, make a deposit to our account and we will make arrangements to get the wine to you.

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