15 February: Visit to the Darling
craft brewery, with lunch at Groote Post.
26 April (tentative): Lunch at Oep ve Koep Bistro at
21 May: AGM at Silwood. Guest speaker: Kamini Pather,
2013 Masterchef South Africa winner.
A GREYTON OUTING
Saturday 20th July
On a gloriously sunny winter's Saturday, Slow Food members
set out for the village of Greyton to meet Richard von Gesau,
and visit his artisanal chocolate factory. Richard, an
accountant tiring of city life, retreated to Greyton to make
The creation of these fine artisanal chocolates starts with
the best of chocolate couvertures procured from a renowned
Belgian supplier. The chocolate has a high cocoa percentage
and no artificial flavours or vegetable fats. The reputation
of the factory has grown to such an extent that he now
supplies chocolate to customers as far afield as Canada. He
has also gone into partnership with Waterford wine estate,
which offers wine and chocolate pairings.
After his informative talk, and the opportunity to buy his
very tempting merchandise, members were free to explore the
village and visit the Saturday market, with its wares of
cheeses, organic vegetables, jams and pickles, plants, books
and lots more.
Later we met at the Oak and Vigne Café for an excellent
lunch prepared by host Coenie Visser, After a spicy-ish
lentil soup, served with fresh home-made ciabatta, we were
offered the choice of main courses: chicken breast stuffed
with Brie and wrapped in bacon; quinoa with cumin-roasted
butternut and tomatoes, caramelised onions with or without
tandoori chicken strips; or the vegetarian option of
couscous with roasted almonds, dates, peppers and fresh
tomato and mozzarella, basted with pesto. This was followed
by an excellent bread and butter pudding with a twist – made
with croissants, and Von Geusau chocolate.
VISIT TO EZIKO RESTAURANT AND COOKERY SCHOOL IN LANGA
Saturday 14 September
Few restaurants in Cape Town offer local African cuisine, as
African food is a home cuisine, offered either within the
family, or as street food. The Eziko Cookery School and
Restaurant in Langa was established by a former teacher in
1996. Here they provide training to students for six months,
as well as a placement in the food industry for six months,
resulting in 90% employment once qualified; truly an
endeavour to support!
The Slow Food outing to Eziko was unusual
and enlightening. We were greeted in the
Africa-themed dining area (converted
shipping containers) by a lively group of
marimba players. Outside around the potjie
fireplace we were told about the cultural
role of gathering together and sharing
home-brewed beer (which we all tasted from a
gourd!) while discussing community issues.
Tender lamb cheek and tongue were also on
The buffet lunch was generous and tasty; lamb, chicken,
vegetables and salads plus samp and beans, bread and
crumbled mielie meal were enjoyed by all. Malva pudding and
custard completed the meal.
We were also shown the teaching kitchen and taken through
some of the curricula offered to the students. Eziko does
good work and facilitates employment via placements in the
food industry; however, funding remains a challenge and it
was evident that this worthwhile enterprise would benefit
from further support.
TALK ON GENETIC MODIFICATION OF CROPS
Wednesday 25 September, by Glenn Ashton
Glenn Ashton is an environmental and scientific
writer, researcher and consultant with an
interest in the field of genetics. With a
background in geography he applies a
multi-disciplinary approach in order to provide
an accessible and relevant perspective.
He has been actively involved in the broader
debate around genetically engineered crops and
biosafety since the mid-1990s. He was a founder
member of the SA Freeze Alliance on Genetic
Engineering, (SAFeAGE) and consequently takes a
precautionary approach on the application of GM
He participates in the international social
justice movement and works at all levels of
governance, from the local to the international.
He has been widely published locally and
internationally. He is presently completing his
Masters in Philosophy in Environmental
Management at the School of Public Leadership at
Stellenbosch University. He has presented many
papers and talks to a wide range of audiences.
He specialises in communicating complex
scientific issues in an accessible manner. He is
a freelance writer and researcher.
here to view a summary of the
Powerpoint presentation he gave to Slow members.
And for another viewpoint on the GMO debate,
Saturday 2 November. Report by Adrian
The committee of the Cape Town Slow Food Convivium
arranged, as our November outing, a lunch with estate
wines to accompany a wonderful meal prepared by Dirk and
Kirsten Roos: served at the "lang tafel" in the spacious
long dining hall in the original farmhouse, shown above,
that dates back to the 19th century.
The farm is owned and managed by a Roos family trust,
Dirk being a grandson of the man who bought the farm in
the early sixties.
Pat and I missed the first part of the morning talk by
Tielman Roos (because we got lost in the nether ends of
North Pineview and Scottsdene in Brackenfell), which we
regret as he spoke with such enthusiasm about the farm
and the private nature reserve registered as a
conservancy in perpetuity. The talk that we did hear was
about the biodiverse nature of the farm, and how it
impacts on the vineyards and winemaking. It was
wonderful to learn that they have hardly needed to use
chemical sprays for a few years since they adopted the
principle of nature's biodiversity having its own
controls if it is left to look after itself, with
minimal human intervention. The farm also has walking
and cycling routes for visitors to the farm.
The estate stretches from the top of the Bottelary hills
from where both False Bay and Table Bay can be seen,
down to the meadows of the valley below. The house,
cellar and tasting room are halfway down the hill.
There is a wine tasting room where the eighteen or so
wines produced by Mooipaas are available for tasting. A
cheese platter is available to accompany the tasting.
But the main pleasure of the day was our lunch at the
lang tafel, which was preceded by a glass of their Brut
Methode Cap Classique Duel. Before each course, Dirk
introduced both the food and the wine that was served.
Later on his charming wife, Kirsten also joined in the
discussion of the food and the wines. Most of the dishes
were prepared by cooking them slowly, up to five hours,
reflecting one of the pillars of the Slow Food movement.
The first course: snoek quenelles with vino cotto and
quinoa, served with a tasting of an unwooded as well as
a wooded chenin blanc. I am not sure, but I think they
were the Houmoed bushwine 2012 chenins. The vote on
which of the two wines was the better paired with the
quenelles, was about equally divided, although my
personal taste gave the wooded chenin the nod. Without
the snoek though, I thought the unwooded better.
The second course was a delicious white onion soup,
with, added at various stages of its preparation:
dessert wine, marrow bones, stock, garlic, lemon thyme
and smoked paprika. I thought it was a superb blending
of the ingredients without a singular dominant flavour,
except for the physical presence of the onions. The wine
was their 2012 Pinotage, from their Classic Range.
The main course was a carefully selected, what Dirk with
tongue in cheek called a "terroir based" Karoo lamb,
served on a cushion of gewone patat infused with a
truffle sauce and white wine: I have never tasted a
sweet potato quite as elegant. On top of it all was a
sprinkling of a roasted sesame seed-coated goats cheese
and an unusual surprise – beetroot seedlings – which,
apart from a delicate greens flavour, gave me new ideas
for my vegetable seedlings. But the wines were as
remarkable as the food: two reds, the first was a
cabernet sauvignon, I think a 2001. It was an experience
drinking this wine, which I presume is there for the use
of the Roos clan. The second, Dirk called a "smokkelwyn"
as it is a year before its release and he had to lift a
bottle or two from the barrels: it was a 2006 Rosalind,
one of their Mercia Range of wines, which is a blend of
cab sauvignon, cab franc and merlot. Although a bit more
expensive than the everyday reds, it is very good value
when compared with other classic Cape red blends.
We finished the meal with fresh nectarines in a spicy
syrup and Crème Catalan, a light but very tasty end to
the meal. The wine was a delayed botrytis-affected,
almost raisin, chenin. This late harvest dessert wine
will only be released in May next year, but I recommend
making a note in next year's diary to be in the queue.
Mooiplaas is not a restaurant but they cater for special
groups at the "lang tafel". It was a memorable day.
I want to thank and commend the committee who put a lot
of time and effort into organising interesting places
for us to experience.
YEAR-END PARTY AND FUNDRAISING RAFFLE
Sunday 1st December
Stephen and Pat Flesch's home on the banks of Zeekoevlei was
once again the venue for our annual end-of-year spitbraai and
fundraiser. The raging southeaster of the previous few days
dropped, so that members were able to sit out on the lawn at
tables shaded by awnings. The lamb, expertly braaied as usual by
Leon, was accompanied by a range of delectable salads prepared
by various members, and followed by strawberries, meringues,
brownies, and Silwood's mince pies.
The draw for the magnificent prizes, donated by various
benefactors, was accompanied by much banter and laughter. The
result was that we were able to donate R10 000.00 to Peninsula
School Feeding Association.
Raffle prize winners
Leo Foods Gift Box: Renee Kruisinga
Olympia Café and Deli voucher: Ruth Gerhardt
BelGusti Wine Tasting Journal and bottle of wine: Ann-Marie
Rio Largo Olive Oil: Cecily van Gend, Janet Steer
Richard Bosman voucher: Pat Rademeyer
2 sets of Andrea Steer's napkins: Jacqueline Cole and Lesly
Damyanti Gajjar's book, Conscious Cuisine: A Vegetarian Adventure: Annette van Niekerk, and Diederick Kruisinga
Book Lounge voucher: Erika Reynolds
Leather bound diary/notebook: Lola Hall
Waterford Estate Wine Drive Safari for 4 people: Adrian
Magnum of Nikela 2005: Dick Kruisinga' guest
Magnum of Cabernet Sauvignon Merlot 2005: Ruth Gerhardt
Magnum of Pinotage 2005: Lesley Hiscock
Thelema Sutherland wines: Verna Prior
Aubergine Restaurant voucher for 2 x 4-course dinner with wine
pairing: Gay Fillary
Computer equipment from Dick Kruisinga:
3x Computer speaker sets John Steer, Erika Reynolds, Kate
1x 2GB memory stick: SallyDalgliesh
1x Computer tool: Pat Flesch, Hilda Burnett
Tierhoek organic farm hamper: Erika Reynolds
Reuben's Restaurant voucher: Adrian Rademeyer
Rudi's Sausage Deli voucher: Barry Sandeman
Leonie Joubert's book The Hungry Season: Andrea Steer
The Real Cheese vouchers: Tony Cole, Riaan Leith
Everson's Apple cider: Dick Kruisinga
Everson's Pear cider: Stephen Flesch