Saturday 17 March:
Grape Harvest at Marianne Estate, Stellenbosch, with lunch at Olivello.
Saturday 21 April:
Herb workshop given by Bridget Kitley in Stellenbosch.
Wednesday 30 May:
AGM at Silwood, with a talk on and tasting of Highland Park single malt Scotch whisky.



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 whole story:
Semillon Sauvignon Blanc 2010
Smoked salmon on rösti with cream cheese, capers and salsa
Cabernet Sauvignon 2011 no added sulphites
Black olive, tomato, basil and red wine tagliatelle with parmesan cheese
Shiraz 2009
Best slow oven roast oxtail served with basmati rice
Shiraz Mouvèdre Viognier 2009
Fillet steak topped with blue cheese and red wine onion marmalade
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.

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 catching up.


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
Leo Foods:
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 flavour).
Charne le Roux:
Green Spa Gift hamper of products
Silwood Kitchen:
Gift voucher for one of Silwood's famous cakes
Jordan Restaurant with George Jardine:
A voucher for lunch to the value of R800.00.
Casa Labia:
Voucher for R350 and wine for a meal for two at Casa Labia
A magnum of Waterford Cabernet
Rustenburg wine
Reuben's restaurant:
“Reuben Kook ' Reuben's Afrikaans cookbook
Book Lounge:
R500 voucher
Armin Hallermann:
A pack of three bottles of 1995 Delheim Cabernet Sauvignon
Elena Dalla Cia of the restaurant Pane e Vino, Stellenbosch:
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.
Wesley Clarence
A pack of products from Oded's Kitchen



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’.


In Jero’s garden

Stephen with Jero


In the garden

The Revett house, once a general dealer’s store

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.



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.


Tree tomatoes

In the garden


In the garden

Lunch under the 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.




'You can't teach a hungry child.'
The Peninsula School Feeding Association (PSFA) aims to reduce short term hunger and increase school attendance through school feeding.

On every school day, three out of four children in the Western Cape arrive at school not having had anything to eat. The PSFA, established in 1958, is a registered, non-profit organisation providing nutritious cooked meals to 325,200 children in 743 schools each school day.
The association receives a subsidy from the Department of Education, from which they are able to feed 90% of these children. The difference, amounting to R10m annually, is covered by funds that have to be raised. Since 1958, with the support of generous donors and partners, PSFA has been able to deliver over 1.3 billion meals to hungry children. For many learners this is the only meal they receive for the day.

Lunch is prepared and served daily at each school by volunteers recruited from the community. It consists of nutritious meals such as fish and lentil breyani with butternut, samp and beans with a fresh fruit, or soya mince and rice with carrots. For schools in the most vulnerable areas, breakfast (maize meal porridge) is also served. As a result of operational efficiencies, the average cost per meal per day is only R1,90.
How you can help
You can partner with the Association in feeding our children's learning and potential:
• “Adopt a Child” for a year at a cost of R370.
• “Adopt a School” for a year (100% of our beneficiaries are previously disadvantaged).
• Make a donation at or via electronic transfer or debit order.
• Support our fundraising events: Blisters for Bread, National Nutrition Week, Lunch is on Me.
100% of all donations go directly to feeding children. PSFA has Section 18A status, so all donations are tax deductible. Together with partners, the PSFA is able to feed our children's potential.



By Susan Rumsey
There's more to bees than being stung, I recently discovered on a two day introductory beekeeping course in Cape Town. In fact, to quote Dominic and Jenny Marchard of the Honeybee Foundation, 'Beekeeping is a Honey of a Hobby', in many more ways than one.
Our two-day initiation into the spellbinding world of bees took place at the Oude Molen Eco Village in Pinelands, where Jenny & Dominic run their courses. Upon entering Oude Molen Village one is overwhelmed by a sense of community and care, and this sensation prevails strongly throughout the Marchand's course. Both Jenny and Dominic have been passionately involved with beekeeping for over 30 years, and crammed every bit of their experience into the all too brief two days we spent with them.
South Africa is home to two sub-species of honeybees. Apis mellifera (A.m.) scuttelata, the African bee, also known as 'the killer bee', and the world-renowned A.m. capensis, our very own Cape honeybee, only to be found here in the Western Cape. Our honey bee is unique: the unfertilised laying workers have the ability to lay fertilised eggs, without having been mated, and thus reproduce a queen bee.


The wild colony in the tyre was very crowded. The propolis which the bees had used to “glue” the tyres together is clearly visible on the outside of the tyre.

Liquid gold: a new honeycomb was being freshly sealed with beeswax.


Dominic and the wild colony in the tyres before it was 'dismantled'. The contraption in his left hand is the smoker which is used to pacify the bees before attempting the task. It works! In the picture he is pointing out how well the bees have sealed off every opening with propolis. Dominic prefers to work without gloves, and if I recall correctly, was stung at most only twice during the entire (and lengthy) procedure.

The course covers every aspect of beekeeping: behaviour of bees, honeybee biology, safety aspects, clothing and tools. We were involved in practical apiary work on both days, and bumbling about in our Michelin Man-like beekeeping suits brought a childlike delight to all. On day two we witnessed Dominic making an unusually difficult extraction of a wild colony from two tyres in order to transfer them into a beehive. In true Dominic style he performed a 'double tyre bypass operation' and we have subsequently learned that it was a success: the brood has been adopted and the bees are expanding the cells in their new home. It was a unique and enthralling experience, making it very difficult for us to take our leave afterwards. We lingered in the hall, chatting to Dom and Jenny over tea and cake long after we should have gone home...
The Honeybee Foundation has a shop not far from the apiary in Maitland which supplies beekeeping equipment and a wide range of products made from the fruits of the hive. These include a range of hair- and skin-care products, as well as apitherapy products based on the natural beneficial properties of honey, beeswax, royal jelly, propolis and bee- collected pollen. The Honeybee kitchen produces honey liqueur, honey beer, fudge, nougat, brittle, muesli bars and even honey gingerbread men.
Jenny and Dominic Marchand's mission is to encourage and empower folk like you and me to understand the magical harmony and astonishing order of the indispensable bee. Keeping an urban hive in one's garden is easier (and safer!) than most of us realise, and for relatively little outlay, the rewards are beyond measure. This course is presented by two exceptional souls, and I highly recommend it for all aspiring beekeepers or nature lovers.
For more information, they can be reached at + 27 (0)21 511 4567 or





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