WAVERLEY HILLS ORGANIC WINE AND VINEYARDS
Report by JP van Niekerk
The well-researched ingredients provided a most successful
recipe! On Saturday 22nd October 22 Slow Food Convivium
members and 4 additional Rademeyer family members enjoyed an
outing to the Waverley Hills Vineyards, known for their
prize-winning organic wines, olives and olive products.
Waverley Hills is a leisurely 2 hour drive from Cape Town.
We took the route via the Agter Paarl Road, Wellington and
from there through the scenic NuweKloof Pass on the road to
Ceres. The destination is just after the turnoff to Wolseley.
The restaurant at Waverley Hills
Three generations of Rademeyers
We were first entertained by an informative review of the
olive industry, both on the farm and in South Africa. This
included tasting of green and black olives, olive tapenade,
extra virgin olive oil and air-dried Kalamata olive halves.
The lunch comprised a five course food and wine pairing (all
Waverley Hills Organic Wines) presented by Fina Prinsloo and
her pleasant and competent staff. The excellent meal was
enjoyed in a relaxed atmosphere and the menu below tells the
Semillon Sauvignon Blanc 2010
Smoked salmon on rösti with cream cheese, capers and
Cabernet Sauvignon 2011 no added sulphites
Black olive, tomato, basil and red wine tagliatelle with
Best slow oven roast oxtail served with basmati rice
Shiraz Mouvèdre Viognier 2009
Fillet steak topped with blue cheese and red wine onion
Cabernet Sauvignon/Merlot 2009
Lindt-chocolate phyllo basket
Their internationally reward winning Shiraz Mouvèdre
Viognier (a big red with 15.11% alcohol!) was for me the
highlight of an exceptional food and wine experience.
END OF YEAR SPITBRAAI AND FUNDRAISER
On Sunday 27 November Slow Food members gathered at the
lovely home of Stephen and Pat Flesch for our annual
Spitbraai and fundraising event. On the lawns sloping down
to the edge of the ZeekoeVlei, we sat at long tables, shaded
from the sun overhead by a marquee, sipping wine and
The genuine wood-fired spit-roasted lamb was, as always,
braaied to perfection by Leon Patterson. It was accompanied
by a truly splendid selection of salads and followed by a
sumptuous array of desserts, all provided by Slow members.
The afternoon was rounded off by the draw for the stupendous
prizes from our very generous donors (see list of donors and
their prizes below).
As a result of the raffle, we were able to hand over R7 000
to the Peninsula School Feeding Association, whose
representative, Kristi White, joined us for lunch and told
us about the Association.
List of Donors and Prizes
The Luxury Gift Box - containing a special
selection of indulgent Italian confectionery treats, from
Leo Foods and their flagship store Emporio Leone
Damyanti Gajjar, Slow Food member, and author of the new
cookbook Conscious Cuisine:
1 copy of the book
Aubergine Restaurant, Cape Town:
A voucher for R1000.00
Nice Ice Cream:
One 'PRIZE' coupon will be supplied for 4 X
600ml ice creams, sorbets or yoghurt ice (winner chooses
Charne le Roux:
Green Spa Gift hamper of products
Gift voucher for one of Silwood's famous
Jordan Restaurant with George Jardine:
A voucher for lunch
to the value of R800.00.
Voucher for R350 and wine for a meal for two at
A magnum of Waterford Cabernet
“Reuben Kook ' Reuben's Afrikaans
A pack of three bottles of 1995 Delheim
Elena Dalla Cia of the restaurant Pane e Vino,
A meal voucher for 2 for R300 & Grappa tasting menu voucher for 2 + a goodie bag with home baked polenta biscuit and a 50ml grappa bottle.
A pack of products from Oded's Kitchen
OUTING TO GRAZE SLOW FOOD CAFÉ AT STANFORD
Despite the scorching heat, the Slow Food year got off to an
excellent start on Saturday, 28 January with a lunch in the
charming village of Stanford, prepared by husband and wife
team Jero and Catch Revett, who own the Graze Slow Food
Cafe. Members of Slow Food, both are passionate foodies who
love to experiment and share. They believe in carrying on
the traditions, passed down by their famiglia Italiana,
of respect for the land, using what is at hand, and focusing
on natural, unprocessed, seasonal and local food. The
produce not grown in their organic home garden is bought
from neighbours and local farmers,. importing from Italy
only some of their deli meats. Jero’s home-baked Pane di
Mare (a unique artisan ciabatta made using sea water) is now
famous, as is their particular version of ‘Slow Food’.
Of their life in Stanford Jero writes: ‘Chooks in our
garden, horses grazing next door and an owl on the lamp post
outside, the neighbours with a lamb and a couple of ducks. A
surf in the ocean, a paddle down the river, a hike to a
waterfall – we’ve got it all. Homemade yogurt and cheese, a
farm butchery and lots of local enterprise offering fresh
seasonal produce. With all this we are very aware of the
environment and so of course we recycle and do our bit
wherever we can - it all adds to the charm of living this
lifestyle and how we enjoy, how we play, live and eat.’
The morning began with a visit to Jero’s organic vegetable
garden, where he described and demonstrated his innovative
method of recycling and fertilising to produce the
magnificent tomatoes which he later served in the Caprese
salad that formed part of the first course at lunch. The
excellent mozzarella for the Caprese came from local
cheesemaker Elsabe, which members had earlier had an
opportunity to purchase at the Stanford Saturday morning
market. The other half of the antipasti was bresaola,
air-dried beef, made by a friend, and accompanied by the
famous Pane di Mare. It was followed by grilled geelbeck, or
butternut ravioli, and the meal ended with a very good
tiramisu and Jero’s homemade Limoncello. Lunch was served at
long tables in the café, spilling out onto the verandah
overlooking the street.
TOMATO TASTING AT PAUL CLUVER ESTATE, ELGIN
The winding, tree-lined driveway leading from the turnoff to
the Paul Cluver wine estate already created an expectation
of beauty and tranquillity, which was fulfilled on arrival.
Saturday 27 November was a perfect late summer’s day: not
too hot, and with no wind. Just right for lunch on the lawn
under the trees at Fresh restaurant on the estate.
The vegetable garden, started by Norwegian food writer
Andras Viestadt several years ago, has been taken over by
Joan Lancefield, proprietor of Fresh, who has rescued it
from neglect and turned it into a culinary and visual
delight. Sadly, there is no longer the stunning variety of
tomatoes grown in tunnels, but still a great selection which
provided the delicious Caprese salad which began our lunch.
The seeds are germinated at a nursery in Stellenbosch, and
brought back to be planted in the garden alongside the
lettuces, basil and artichokes. Besides vegetables, the
garden boasts an orchard of figs trees all laden with fruit
bursting with ripeness, in which Slow members were let loose
to sample the : green, yellow, brown and purple varieties.
There is also a plantation of lemon trees.
The delicious lunch under the trees on the lawn in front of
the restaurant was a relaxed and convivial occasion in the
Slow tradition. The Caprese was followed by a choice of main
courses: .Chicken Cacciatore or a corn cake served with
tomato and coriander relish, and the meal concluded with a
chocolate browie muffin and tree tomato coulis.