ROBERTSON SLOW – ENJOYING LIFE… SLOWLY

Slowly made… slowly enjoyed

6 TO 9 AUGUST 2010

Only 90 minutes drive from Cape Town (on the popular, scenic Route 62), why not take the time to head out to the country and enjoy the simple pleasures in life… slowly at the Robertson Wine Valley’s slow-living festival. At Robertson Slow, one can sample honest, old-fashioned, rural hospitality synonymous with the Robertson Wine Valley’s wine-making community. Relish the slow food and wine that will satiate your senses and revel in the relaxed pace that will replenish your soul.

This year’s Robertson Slow will be taking place, over the long weekend, from Friday 6 to Monday 9 August, and will, once again, allow you to indulge in the laid-back comfort of the Valley, at a leisurely pace, leaving you utterly refreshed.

After the success of last year’s event, as well as being voted “the best wine route promotion for 2007” and “one of two best wine events in 2008” by acclaimed travel journalist, Graham Howe, on www.wine.co.za, Robertson Slow 2010 is definitely an event not to be missed!

The Robertson Wine Valley is looking to attract visitors yearning to experience the charm of country life in intimate settings characterised by each farm’s unique personal touch. While enjoying time-honoured activities, visitors will be afforded the opportunity to interact with wine-makers and wine-farmers, in an informal ambience, getting to know them and their respective families.

Here are just a few of the many activities that can be enjoyed at this year’s Robertson Slow:

• Indulge in traditional cuisine, using local ingredients from the Valley;
  • Experience wine-tastings and dinners in the homes of the local wine-making families, savouring family recipes;
• Revel in the beauty of biodiversity with fynbos walks guided by a gamekeeper;
  • Savour slow-roasted Karoo lamb at its most tender;
  • Learn how to make your own salami at the Pork Festival;
  • Make your very own barrel of wine (± 270 bottles of wine);
  • Master the art of pairing wine with food;
  • Sample the tastes of India in the splendour of a McGregor courtyard;
  • Try your hand at making pasta or baking vetkoek to perfection;
  • Treat yourself to a seven-course organic meal on an organic wine farm;
  • Browse and shop at leisure, on Sunday 9 August, at the Robertson Valley Regional Food Market, and choose from a colourful array of delectable fresh produce.

Robertson Slow may be focusing on the ‘slow’ way of life, but don’t be ‘slow’ to book your place at one (or more) of the events which best represents your interpretation of the essence of country living. To avoid disappointment, events must be booked before Sunday 1 August.

For more information on Robertson Slow, and a full program of events, as well as booking details: visit www.robertsonslow.com or contact the Robertson Wine Valley on: tel (023) 626 3167 or e-mail manager@robertsonwinevalley.com.

Issued on behalf of Robertson Wine Valley by:                         Robertson Wine Valley:

Posy & Jeremy Hazell · PR & Wine Consultants                                              Tel 023 626 3167

Tel 021 851 1563 · Cell 082 859 7740

E-mail:l manager@robertsonwinevalley.com

E-mail: pippa@wine.co.za www.robertsonwinevalley.com

Sat 6^th March at  Lansdowne Methodist Church, No 1 Prince Arthur Road Lansdowne.

Time: 10am to 3pm
Organic vegetables, herbs and plants will be on sale.

Handmade jams, prepared curry mixes for chicken and meat, mango pickles made from
Perveen’s traditional family recipes.

Madhuri’s range of pure vegetarian hot food and snacks.
Delectable cakes, filter coffee, handmade sweets using quality
ingredients, there will be many more!
Saving electricity? On sale will be hotboxes (cooking boxes). Bring your
meat stews up to the boil on the stove then transfer to the cooking box.
3 hours later it will be done and you won’t have to worry about burning
the meat while you do your gardening or any other creative activity!
Contact : Petrina 021 761 2373 or menngos@mweb.co.za / Sheena 021 761
5411  or Perveen 021 697 2410

Newsletter of the Cape Town Convivium

Number 76, February 2010

Wine harvest and treading at Joostenberg SATURDAY 13th  MARCH.

08h30 for 09h00

To celebrate our ninth birthday this year, our traditional, wine harvest takes place at this excellent family owned wine estate in the Paarl wine region. Winemaker Tyrrel Myburgh will supervise our picking and turn the juice into wine when we have trodden it.

We should gather at 08h30 and after a welcoming cup of coffee or tea we will make for the vineyards at 9 sharp to pick the grapes. Nearer the time the grape variety will be determined – depending on what is ripe then. Bring hats, sun-cream and secateurs if you have them.

When the grapes have been picked we will tread them in the traditional way – shorts would be suitable for this.

Afterwards we will enjoy a traditional harvest brunch provided by Anette Myburgh. This will be buffet style in the historic Joostenberg manor house. There is limited seating at outdoor tables but not enough for everyone so you have a choice of bringing blankets to picnic on the grass or providing your own tables and chairs. Plates, cutlery and glasses will be provided and white wines will be available for purchase from the farm.

The Neethlingshof Pinotage which we made in 2008 will be available to sample and for purchase at R300 per box of six. Those of you who are not able to be present but would like to order some of this wine please let Lorna know and deposit the necessary amount into our bank account.

MENU

Fresh croissants served with preserves and butter

Farm fresh breads

Spinach and feta quiche

A selection of fresh fruit

Yoghurt

Cold meats, terrine and cheese platters

Fresh fruit juice and water

The cost for the day including the brunch is R120 for members and R140 for guests.

Children will be welcome at no charge but you should provide food for them yourself. If you would like to book for the brunch for your children, the full amount per person will be payable. The deadline for bookings is Tuesday March 9. When booking please post your payment or deposit it to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. When doing this please put your name as a reference on the deposit slip. Please do not deposit cash. Contact Lorna van Besouw as usual (see below).

DIRECTIONS: From Cape Town proceed on the N1 and exit left at the first turnoff to Stellenbosch which is the R304. After leaving the highway turn left on the R304 (northwards) and very soon after this the dirt road to Joostenberg is off to the right.

Date for your Diary:

April – Wednesday 21 – Annual General meeting at Silwood School of Cookery preceded by a talk  by David Donald on beekeeping and honey.

Cape Town Slow Food Convivium: Hon. Secretary/Treasurer Lorna van Besouw,

3 Lutgens Road, Rondebosch, 7700. Telephone 685 1197. Fax 685 1577.

E-mail vbesouw@iafrica.com Website www.slowfoodcapetown.co.za

Newsletter of the Cape Town Convivium
Number 75, January 2010

Saturday 20th February at 10h30
A visit to the Noree and Nuy valleys in the Robertson area:
To Spaarkloof/Tierhoek Organic  farm ( Noree Valley), and lunch at Toontjiesrivier farm ( Nuy Valley)
Directions to the farms are attached to this message. Please allow an hour and a half for the journey from Cape Town.
We will visit Bruce and Alison Gilson’s certified organic farm Spaarkloof/Tierhoek. Bruce will show us around, and explain his organic farming methods to us. The following crops are grown on this farm:  apricots, peaches, plums, citrus, mangoes, prickly pears, grapes, olives and vegetables. The range of Tierhoek Organic jams and dried fruit is produced on the farm. Produce will be available to taste and for sale.
At about 12h00 we will go to Toontjiesrivier farm where Bryce Steytler will serve a lunch using produce from his farm and the neighbouring area.  The swimming pool will be available to us, so bring your bathing costumes along.
MENU
STARTER:

Chilled garden pea and lettuce soup with chiffonade of mint
MAIN COURSE:
Phyllo parcel of chicken breast, green peppercorns and braised creamed spinach with cranberry jus

OR

Malay almond and lentil bobotie perfumed with cardamom & cassia, accompanied by
sambals and crispy poppadoms

DESSERT:

Decadent chocolate pot with rosemary biscuit

Coffee/Tea

Wine and other drinks included with the lunch:

Homemade lemonade chilled with mint, Nuy sparkling white grape juice, Nuy sparkling wine, Nuy Chant de Nuit [a light fruity white] and Rouge de Nuy [a delicious red ]

The cost of the lunch, including wine, will be R175 each for members and R195 for guests.

To book your places, please deposit payment into the Cape Town Slow Food account at FNB, Grassy Park, code 203109, account number 62023929378. Please do not deposit cash, as this costs us R15 per deposit. If you need to deposit cash, add R15 to the amount to be deposited. When making payment please put your name as a reference on the deposit slip or EFT payment. Payment will confirm your booking.

Please let Lorna know the number of members and guests attending the lunch by Monday, February 15th.  Also, please let her know which main course you would like, as we need to place our order before the day of the lunch.

If you would like to spend the week-end or a night in the district, there is accommodation available on both farms.  For more details go to the websites:
http://www.toontjiesrivier.co.za  www.tierhoekcottages.co.za

Provisional Date for the annual wine pressing and brunch:
Joostenberg  on Saturday March 13.

Cape Town Slow Food Convivium: Hon. Secretary: Lorna van Besouw, 3 Lutgens Road, Rondebosch, 7700.  Fax 021 685 1577.
E-mail vbesouw@iafrica.com Website www.slowfoodcapetown.co.za

DIRECTIONS TO TIERHOEK FARM:

DIRECTIONS FROM TIERHOEK TO TOONTJIESRIVIER FARM

The following directions were supplied by Bryce Steytler, owner of Toontjiesrivier.
Please chat to Adrian Rademeyer if you’d like more details of the two possible routes.

On your way back from Tierhoek  which is on the Vinkrivier road you come to a junction just before the railway line with a very good gravel road turn off to the right. It should say Agtervink road. This is a short cut through the farms and you come out at Toontjiesrivier on your  right. It is approx  9 km. from Tierhoek farm.
You also pass the lime plant on your right. It is a scenic route.

Otherwise you connect up with the Robertson /Worcester road at Rooiberg cellar. That is the R60.Travel about 15km towards Worcester. Turn right at the Nuy sign. It is 6 km up to the Nuy cellar. Turn right, and we are 4 km from the cellar on the left. It is a longer way round for anyone worried about travelling a gravel road.

The gravel road is an A grade ( good gravel road) and is a scenic drive along the base of the mountains and much shorter. If you have a map I’m sure you will see the road I have described. It was the road betweem Robertson and Worcester in the old days. We always use it to go through to Robertson.

Chef and author Cass Abrahams takes us on an historical journey of Cape Malay cuisine. Using a palette of spices she shares her wisdom and insight into the exotic and aromatic world of Cape flavours. Learn about the origins of well-known words like blatjang and atchar and how they have become part of the South African lexicon. Join Cass at African Relish’s brand new recreational cooking school in Prince Albert for an unforgettable culinary experience, luxury accommodation and great company.

TELEPHONE +27 23 541 1381 MOBILE +27 82 319 7031 email: virna@africanrelish.com / jeremy@africanrelish.com

For more details go to: http://africanrelish.com/

Newsletter of the Cape Town Convivium

Number 74, October 2009

Year-end party and fundraising raffle, Sunday November 29, 12h30 at the home of

Stephen and Pat Flesch, 11 Peninsula Road, Zeekoevlei

Our year-end party this year will be a GENUINE WOOD FIRED LAMB SPIT BRAAI by Leon Patterson, with wonderful accompanying salads and desserts, prepared by Slow Food members. You should bring rugs to sit on the lawn or if you prefer, tables and chairs. You will also need plates, cutlery and glasses and if it is sunny, an umbrella. Also if there is a South Easter blowing it may be chilly and you should bring a jersey or jacket.

Soil for Life This year your Committee has decided to donate funds to Soil for Life, an NGO helping people and communities to become self-sufficient by growing their own vegetables. Please go the website http://soilforlife.co.za to get an idea of the activities.

As usual there will be a raffle with many great prizes to be won. Members who have items which they are prepared to donate to be raffled are asked to contact Lorna to let her know what they will be donating and whether they will be bringing the items with them or require them to be collected.

Raffle tickets will be sold at R40 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 R120 each to members and R130 to guests.

To book your places, please deposit payment into the Cape Town Slow Food account at FNB, Grassy Park, code 203109, account number 62023929378. Please do not deposit cash. When making payment please put your name as a reference on the deposit slip or EFT payment. Payment will confirm your booking.

Please let us know if you are coming and how many guests you will be bringing by Monday, November 25th.

If you are not coming but would like to buy raffle tickets or make a donation (R40 each or R100 for three) please deposit payment  into Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. 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 the third traffic light where 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 followVictoria Road or from Constantia, Kendal Road to Prince George Drive.

2010 Date for your Diary:

February 20th:– A Visit to Tierhoek, a certified organic farm in the Robertson area, producing fruit, olives and vegetables.

The Real Cheese Shop supplies the best of SA Artisanal cheese, raw milk and pasteurized, made with loving care from small and medium size farms around the country. Most of the farms operate with organic principals and some are listed, nothing artificial here !!

Marian & Claudette have extensive knowledge of the cheese and will assist in creating anything from a wedding cake, fondue or cheese board.

Goat, sheep and cow cheeses, & imported buffalo are the bases of our range, we stock yoghurt from sheep’s & goat milk, butter from goat & cow including smoked. Our cured meats come from Cremalat a renown Italian outlet, parma ham to pancetta.

Come and taste before you decide, talk though the ideas, and then find the perfect accompaniment, Suurtjies, Maketaan, Aubergine, the list is long, or select olives from Kloovenburg. We also stock some biscuits and biscotti.

Come where the chefs shop and indulge…….

LOWER MAIN RD, OBSERVATORY

CONTACT: VALERIE ELDER
CELL: 082 321 3846

This restaurant and cheese outlet stocks many of the prize-winning local artisanal cheeses, as well as a selection of imported cheeses.

Cnr Main Road and Dean Street, Newlands.

Tel. 021 685 3631; email: bonfromage@vodamail.co.za

Sour figs:

For the unprocessed fruit:

Atlas Trading Co.

94 Wale Street, Cape Town 8000

Tel. 021 423 4361

Yellow SubmarineDistributers:

59 Bamboesvlei Road,Ottery, Cape Town

Tel.: 021 7032364 / Fax: 021 7034832

Oded’s Kitchen offers a delicious and unique range of preserves, available for both resale (260ml bottles) and wholesale (1, 2.5 & 5 litre bottles) purposes. Batches are hand produced and limited in number to ensure our exacting standards are maintained.

• Carrot & Almond Chutney - (based on an old Middle Eastern recipe for carrot jam called ‘angels hair’ this recipe is updated for the new millennium, incredibly versatile; great with cheese, cold and hot meats)
• Harrief – (a smoky roasted red pepper and chilli sauce. A pasta sauce as is; mix with yoghurt to make a marinade for chicken/meat or mix with mayonnaise to make the perfect “peri-naise” dip)
• Caramelised Onion Marmalade – (a sublime combination of flavours. Adds instant flavour to a stir fry during cooking or add a tablespoon to your pan after cooking and make a delicious gravy.)
• Onion Konfyt – (sweet, delicious and great with pretty much anything!  An original alternative to the traditional fig konfyt.)
• Quince Jelly* – (a seasonal product – it looks amazing, almost too good to eat; great with pork and game meats or smother a piece of brie and enjoy.)
• Quince Chutney* – (also seasonal – a fresh and young flavour; works great as a garnish. Just like “ouma” used to make…only better!)
• Membrillo* – (a fruit cheese/jelly – one of the crowning glories of the Spanish kitchen, excellent on your cheese platter together with some hard, strong cheeses)
• Moroccan Lemons* – (the cornerstone of any Moroccan dish or instant flavour to any dish)