Lebanese evening
On February 28 Jack and Themis Lourandos threw open their beautiful Fresnaye home to Slow Food members. It proved to be a stunning setting for the occasion, on a perfect, still summer’s evening. Diners sat at tables in the garden overlooking Table Bay, and were served a superb Lebanese feast prepared by Suhela Caralis.

Inyathi Ridge
Last year’s visit to the farm proved so successful that a second visit was arranged on Saturday 11 April for those members who had missed the first event. They were accompanied by several CSA members, who continued on to Eric’s farm. Wayne took us through the process of making bufala mozzarella, and there was an opportunity to buy the cheese, as well as his superb buffalo milk yoghurt.

Grape harvest
Ntida Estate in Durbanville was the venue for our annual grape harvest on Saturday March 21. After a morning of picking and stomping grapes, members repaired to the Cassia Restaurant on the estate for an excellent brunch. Members were offered a choice of salmon rillettes with fennel and preserved lemon and harvest bread, or pork and prune terrine with pickles and toasted brioche as a starter. This was followed by a main course of Provencal fish stew with rouille, or warm duck salad of confit, smoked breast and liver parfait. The meal concluded with a plate of local cheeses, or a pinotage jelly with shortbread and custard.

Pizza evening
Conviviality was in evidence at Massimo’s Pizza Club in Hout Bay on Friday 22 May. Massimo and Tracy Orione were hosts for a communal pizza experience. Members were treated to a three-course meal, beginning with Bagna Cauda, a warm anchovy dip served with roast vegetables. This was followed by a succession of superb, thin-based pizzas with a variety of toppings, each one more delicious than the last. The feast concluded with Bunet, a traditional Piedmontese pudding, served with home-made ice cream, and limoncello.

Slow members enjoying the warmth and conviviality of Massimo’s.

Venison Feast
On Friday July 24 members were treated to a superb venison dinner prepared by Sally Dalgleish, assisted by Slow members. The meal consisted of Waterblommetjie soup, prepared by Sharon Ball, followed by Sally’s beautifully rare and tender roast saddle of venison, and Magdalen Venison, as casserole prepared by Pat Rademayer and Cecily van Gend, and accompanied by roast sweet potatoes and green beans, cooked by Lorna van Besouw. The meal concluded with malva pudding made by Kate Schrire and Ruth Suter. This took at the Zeekoevlei Yacht Club, which proved to be a warm and cosy venue

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