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Visit to HEART OF ABALONE farm at the Hermanus New Harbour

Saturday 1st October 2016 11h00 until approx. 12h30
Heart of Abalone, Hermanus

The tour takes about 1hr 15mins. The tasting follows on from that, and will last about 20 minutes.

Rhino horn, ivory and abalone are considered luxury goods in Asia and as a result are all fighting for survival. The fate of our precious perlemoen doesn’t raise a tear and wouldn’t get much of a following in an ‘Adopt an Abalone’ campaign but it is as significant in the biodiversity stakes as the glamorous duo from the Big Five.

The good news is that some clever biologists have managed to work out how to grow abalone to the point that this luxury can now be enjoyed with the blessing of SASSI if they are farmed, not wild caught.

The hero of our story is Johan Hugo of Heart of Abalone at whose farm and factory at the Hermanus New Harbour abalone are raised and processed, most ending up in Asia.

We have arranged for a guided tour of the farm, followed by a tasting. Johan says that he’ll issue us with beautiful white gumboots, and assures us that we’ll not work too hard on the farm!

For the tasting the product is presented in three ways :

Abalone Ceviche – a characteristic Peruvian method serving seafood as a fresh salad. The minced abalone is served with finely chopped red pepper, red onion, cucumber and tomato, marinaded in lime juice and dressed with fresh micro leaf, dashi, black pepper, black sesame seed & olive oil.

Abalone Carpaccio – Italian first course consisting of very thinly sliced cooked abalone (served cold), topped with an olive oil infused black seaweed caviar.

Abalone Pearls – small whole abalone served Asian style with a Chinese sticky sauce of vegetables and pork knuckle.

It’s a tasting only, not a meal, so you might like to book lunch at one of the local restaurants. If you’re spending the weekend in Hermanus, The Burgundy has an abalone risotto starter on their dinner menu. Go to the website on www.heartofabalone.co.za for details and also to look at the items available which are made from the shells.

Cost of the tour and tasting/product:
R230 pp for members and R240 pp for guests.
This covers the cost of the tour and a tasting OR a tin of minced abalone. Numbers are limited to 30 people.

Important note for catering purposes:
When booking please let Lorna know whether you will be taking the tasting or the product.

Book with Lorna van Besouw () as usual (see below). Bookings will close on Thursday, 22nd September.

When booking please pay into Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please pay by EFT, and do not deposit cash or a cheque, as these are very expensive. When doing this please put your name as a reference on the transfer statement. Payment will confirm your booking.

Directions from Cape Town to the Heart Shed:

• From the N2 take the R43 to Hermanus.
• From the main road (still the R43) turn right into Swartdam Road, then left into Stil Street which will take you to the New Harbour gate.
• Upon entering the New Harbour, continue straight until the road reaches a “dead-end”.
• Turn left here and park at the end of this road.
• At the security gate to Abagold (the abalone farm) the guard will sign you in and show you to the tourism venue (Heart Shed).

Online Google Map directions HERE.

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Slow Wine

Remhoogte wine for sale: Our 2015 harvest has been bottled after spending a year maturing in oak, and is now available to order at R480 per six bottle case. To reserve your wine please transfer multiples of R480 to our account with your name as a reference. Please let Stephen know (), and he will arrange collection or delivery.
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Winter/Spring Lunch at Henri’s Restaurant & Wine Bar

Sunday 28th August 2016 at 12h30
Henri’s Restaurant & Wine Bar, Somerset West

Our Winter/Spring lunch takes place at the highly-recommended Henri’s Restaurant and & Wine Bar in Somerset West. Karin and Pierre Vosloo have been at Henri’s for just over 2 years, and have built up an excellent reputation for delicious, ethically sourced food.

They’ve put together the following venison menu for us. Although this is a venison lunch, Pierre would be happy to offer a vegetarian menu for anyone needing one. Please let us know if you would like this.

MENU

Starter
Marinated grilled quail set on sautéed kale topped with a panko crumbed egg and surrounded by a tomato hollandaise
Or
Springbok carpaccio with pickled mushrooms sliced red onion, truffle mayo and homemade cheese
Or
Creamy Biltong Soup

Main course
Biltong crusted kudu loin on an onion puree with a sweet potato fondant and sherry and blue berry jus Or Springbok shank braised with bacon and dried fruit with a samp risotto cake Or Venison Pie served with mustard flavoured mash and game jus

Dessert
Rooibos crème Brulee served with Koeksister
Or
Traditional Malva pudding with star aniseed custard and toffee sauce

The cost of the lunch will be R295 pp. for members, and R305 pp. for guests.

CHILDREN’S MENU

You could order a meal for your children from the reasonably priced menu, and this would be for your own account.

Wine and other drinks will be for your own account. If you’d like to bring your own wine, the corkage is R40 per bottle.

Book with Lorna van Besouw () as usual (see below). Bookings will close on Sunday 21st August.

When booking please pay into Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please pay by EFT, and do not deposit cash or a cheque, as these are very expensive. When doing this please put your name as a reference on the transfer statement. Payment will confirm your booking.

Directions
64 Main Road, cnr Lourensford 7130 Lionviham, Somerset West

• Travelling from Cape Town on the N2 to Broadway Boulevard (R44).
• Take the R44 / Broadway Boulevard exit from the N2.
• Continue on the M9 for 3.3km and turn left onto Broadway Boulevard (R44).
• Take the 1st right onto Main Road (M9) and continue to follow the M9.
• Henri’s Restaurant will be on the left.

Latitude       -34.0793232310441    |    -34° 4′ 45.56″
Longitude     18.8477325439453    |    18° 50′ 51.84″

Online Google Map directions HERE.

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Dates for your Diary

17th September:
Visit to the abalone farm “Heart of Abalone” in Hermanus.

12th November:
Year-end lunch – The Werf restaurant, Boschendal.

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Slow Wine

Remhoogte wine for sale: Our 2015 harvest has been bottled after spending a year maturing in oak, and is now available to order at R480 per six bottle case. To reserve your wine please transfer multiples of R480 to our account with your name as a reference. Please let Stephen know (), and he will arrange collection or delivery.
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Annual General Meeting

Wednesday, 18th May 2016 at 18h30
Silwood School of Cookery, Silwood Road, Rondebosch

Our Annual General Meeting this year will start with a presentation by Kate Schrire, founder and Director of The Creamery Ice Cream Company, followed by a light supper.

Inspired by her work with Slow Food and non profit activism, Kate Schrire opened The Creamery Ice Cream Company in 2011. Since then, the company has grown into a beloved Cape Town brand with three ice cream cafes by sticking to its original concept: natural ice cream, handmade with local, seasonal ingredients. Kate will discuss her experiences starting and running a small food business, as well as provide some tastes of their product, and answer your questions.
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As some members of your committee are not able to serve in the next year, we would appreciate nominations for enthusiastic new members to the committee, and for this purpose a nomination form is attached.

Please ensure that your nominee signs acceptance of your nomination and that it is forwarded to Lorna van Besouw by Monday 16th May. The minutes of the previous AGM and the financial accounts are also attached to this notice. The annual report will follow later.

After the AGM formalities we’ll enjoy the following meal, with the new Slow Food Remhoogte 2015 Cabernet Sauvignon.
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Burmese Chicken Curry, Beef Korma, Basmati rice
Poppadoms, Rotis, Sambals

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If you wish to attend only the talk and the AGM there will be no charge. However if you are staying on for supper, please let us know for catering purposes.

The cost for the meal, including wine is R130 for members.
Book with Lorna van Besouw as usual (see below) and please indicate if you are coming to the AGM, talk and meal or AGM and talk only. Bookings will close on Monday 16th May.

When booking please pay into Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please pay by EFT, and do not deposit cash or a cheque, as these are very expensive. When doing this please put your name as a reference on the transfer statement. Payment will confirm your booking. If you cannot pay by EFT, then please bring cash to the meeting, but a booking will render you liable even if you do not come.
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Directions
Silwood School of Cookery is at the bottom (eastern end) of Silwood Road in Rondebosch.
There is limited parking inside the gates and plenty of space in the surrounding roads.
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Remhoogte wine for sale
Cellarmaster Chris Boustred has transformed our harvest into a barrel of wine which has been bottled after spending a year maturing in oak. It is now available to order at R480 per six bottle case. To reserve your wine please transfer multiples of R480 to our account with your name as a reference. The wine may be collected at the AGM at Silwood School of Cookery on May 18.

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A relaxing day on Rio Largo Olive Estate, with a picnic lunch served by The Oldfield Kitchen

Saturday, 16th April 2016 : 10h00 – 10h30

This award winning estate is situated in the Scherpenheuwel valley between Worcester and Robertson on the southern banks of the Breede River. Owned by Nick and Brenda Wilkinson, it comprises olive orchards, vines, an olive specific nursery, and a state of the art OLIOMIO olive processing and bottling plant.

Rio Largo Olive Estate adopts biological farming methods for sustainable agriculture by “putting more back then you take out”, together with overall concern for protecting the environment for future generations.
We’ll be able to pick olives, and follow them through the cold-pressing and filtering process, as Nick takes us through the extraction plant.
Various cultivars are grown on the farm: Frantoio, Leccino, FS-17 and Coratina. All cultivars originate from Italy and are known to complement each other in making up a well-balanced extra virgin Olive Oil.
Children are most welcome, and there is plenty of space for bicycles and ball games. They may also enjoy picking their own bucket of olives to press.
NB. There is no swimming pool on the farm.

The Oldfield Kitchen will serve an alfresco lunch. If the weather is fine we’ll eat outside, so do bring your own chairs and blankets. We’ll take shelter in the shed if the rain comes down.

To read more about the farm do go to www.riolargo.co.za.
To read more about The Oldfield Kitchen go to www.theoldfieldkitchen.com.
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PROGRAMME

Arrival: Between 10h00- 10h30: Brenda and her staff will serve a welcoming cup of tea or coffee.

After this we’ll go into the field to pick olives to take to the processing plant, where Nick will tell us about the cold-pressing process, and we’ll be able to taste some of the various blends of oil. You could also just wander around the farm if you’d rather not pick olives.

Brenda will then show us the many products that they have available for sale on the farm, and describe the processes attached to their production.

Approx.13h00: Picnic lunch to be served.

 

MENU

Coronation chicken salad
Gammon, Emmental cheese, rocket and homemade sweet mustard

Sicilian Caponata
Mediterranean Cous-Cous
Chargrilled zucchini, halloumi, oven dried tomato salad with basil oil
Long stemmed broccoli, green bean and petit pois salad withcitrus and toasted almonds

Selection of freshly baked bread from The Woodstock bakery

Dessert
Lemon and lime cheesecake with fresh berries, served in a jar
Ice cream cones for children

Cost: R255 per person for members and R275 for guests. The cost for children will be R140 per child.

You may also bring your own packed lunch for small children who do not eat this sort of food.
A complimentary glass of wine from the Aan de Doorns Cellar will be served – any additional wine ordered during the meal will be for the members’ own account.

Do go to the website for details of the wines available : www.aandedoorns.co.za
The special cellar door price for white wine is R28, and the red is R32 per bottle.There will be stocks available for you to buy to take home as well.
Also, please bring your own cool drinks and beer if you’d like these. There will be water available.

NNB: Please bring cash along to buy olive oil or wine, or you could pay via EFT. There are no credit card facilities available on the farm.

Please let Lorna ) know the number of members and guests attending the lunch, with the names of your guests, by Saturday 9th April.

To book your places, please transfer payment 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 transfer. Payment will confirm your booking.

PLEASE DO NOT DEPOSIT CASH OR CHEQUES.
   
Directions to Rio Largo:
From Cape Town

• Travel in Worcester direction on N1.
• As you exit the Du ToitsKloof Pass turn right on R101 to Rawsonville.
• After 6km turn right towards Rawsonville.
• At stop after the police station, turn right into Van Riebeeck Street and drive through Rawsonville and cross over
Smalblaar River.
• Continue for about 11km turn sharp left at Nekkies Resort over the Breede River to Worcester.
• After approx 2.5km turn right on R43 to Villiersdorp.
• This road takes you past Aan De DoornsCo – Op on right hand side.
• Approx 1km on from Co-Op turn left atthe sign “Eilandia, Scherpenheuwel”.
• Continue on this road for 8km and cross over the Breede River.( short gravel road here)
• Turn left at T-junction to Scherpenheuwel.
• Continue straight on this road for 8km to the orange wall and RIO LARGO OLIVE ESTATE.

If the Breede River is flooded we’ll send the alternative route.

Click HERE for an online map and more directions.

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A visit to Haut Espoir wine farm and the Three Streams Trout Farm for a wine tasting and food and wine pairing lunch, to learn about the farming of salmon trout

Saturday, 20th February 2016 at 11h30

Haut Espoir is a boutique wine estate and cellar in Franschhoek, developed and run by the Armstrong Family since 1999. This is a 23 hectare farm, of which 8 hectares are planted with shiraz, cabernet sauvignon, merlot, petit verdot and cabernet franc. The remainder of the land is dedicated to fynbos restoration, a riverine ecosystem, olive groves and an organic garden.

The farm has been in conversion to biodynamic agriculture since 2011. No fungicides, insecticides or commercially bought fertilisers are used. Water conservation is practised daily and the winery effluent is managed through a bio-reactor and wetland system. The website www.hautespoir.com will give you more details.
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Three Streams Trout Farm is owned by the Stubbs Family with a long history in the fishing industry, dating back to the early 1900’s. Gregory Stubbs, the CEO, recognised the need to remove pressure from the ocean’s dwindling resources and believed that Aquaculture would be the only solution to meet the future seafood demand. He began trout farming in 1986 on the family farm.

The aquaculture practices are based on the need for responsible and sustainable fish farming, and we’ll learn about the company and its management practices in reaching these goals. The company is also active in transfer of skills and poverty alleviation in rural areas. Do go to website www.three-streams.co.za for more details.
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PROGRAMME

11:30 Arrival drink, canapes and welcome

12:00 Wine tasting and visit to Three Streams Farm. For the visit to Three Streams Trout farm only 24 people can be accommodated. Please indicate whether or not you would like to visit the farm (the cost will be the same, whether you visit the farm or not). The tour to the trout farm will take place before lunch, in two groups of 12. Whilst the first group visits the adjacent farm, everyone else will be treated to a wine tasting. The people on the first trout farm visit will have the wine tasting after the tour.

13:00 Lunch starts with talks about the trout and the wines. The lunch venue can accommodate 40 people.

It’s best for everyone to meet at Haut Espoir and then go from there to Three Streams Farm for the visit. The farm is very close to Haut Espoir.

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MENU
Acclaimed chef, Chris Erasmus from Foliage restaurant in Franschhoek will prepare the following meal for us:

Starter
Smoked, cured and tartare trout paired with Haut Espoir wines

Main
Trout wrapped in vine leaves braaied over Shiraz vineyard twigs paired with crafted beer.

Dessert
Cheese platters with berries.
Truffles
(Cheese and truffles from Foliage Restaurant)

Coffee

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Cost: R320 per person for members and R340 for guests. This includes the arrival drink, canapes, the wine tasting, visit to the trout farm, drinks that are paired with the meal and R20 to be donated to the KUSASA charity project in Franschhoek.
Additional wine ordered during the meal will be for the members’ own account.

Please let Lorna know the number of members and guests attending the lunch, with the names of your guests, by Monday 15th February.

Also, please let Lorna (email: [email protected]) know if you would like to visit the trout farm. The first 24 people will be accommodated.

To book your places, please transfer payment 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 transfer. Payment will confirm your booking.

PLEASE DO NOT DEPOSIT CASH OR CHEQUES.

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Directions to Haut Espoir:
33 Excelsior Rd, Franschhoek 7690

• From the main road of Franschhoek (Huguenot Road) drive towards the Huguenot Monument.
• At the T junction at the monument turn right into Excelsior Road.
• Pass La Petite Dauphine and the Le Franschhoek Hotel on your left after approximately 5km.
• At the fork in the road take the road to the right (Excelsior road carries on to the left).
• The approach road to Haut Espoir will be on the right after the fork. 400m past the Le Franschhoek Hotel entrance.
• Follow the signs up the hill to our tasting room and cellar.

Click HERE for an online map and more directions.

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Year-end fund raising lunch at the Zevenwacht Village Club House

Sunday, 22nd November 2015 at 12h30

The year-end lunch will take the form of the popular wood- fired lamb spit braai, expertly prepared by Leon Patterson. This will be accompanied by delicious salads and desserts, prepared by Slow Food members. If you’d like to supply a salad or dessert, please let Lorna know, and we’ll contact you closer to the time for more details.

Peninsula School Feeding Association will be the recipient of the funds raised by the raffle. We recognise that this organisation delivers an essential service in providing nourishing meals to schools in the Western Cape, and would like to continue our support for the association. For those members who are not familiar with PSFA, this is a registered non-profit organisation established in 1958, which provides nutritious cooked meals to 22,000 children in 111 schools. These are schools that do not receive the DoE subsidy, but require feeding.
Do go to the website for more information at www.psfa.org.za.
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We have a number of wonderful prizes for our raffle, donated by Slow Food members, and we’re sure that more will keep coming in!

Please contact Lorna to let her know if you are able donate a prize, and whether you’ll be bringing the items with you, or require them to be collected. You could donate one of your products, or a gift voucher, if you prefer. Your contributions would be much appreciated.  A list of prizes will be sent to you closer to the time.

Raffle tickets will be sold at R50 each or R100 for three. Even if you are unable to attend you could still buy tickets or simply make a donation.

The cost of the lunch, including wine, will be R220 per person for members and their guests. There will be no charge for children under 12.

Please let Lorna know the number of members and guests attending the lunch, with the names of your guests, by Monday November 16th. The venue can accommodate 60 people.

To book your places, please transfer payment 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 transfer. Payment will confirm your booking.

PLEASE DO NOT DEPOSIT CASH OR CHEQUES.

If you are not attending the lunch, but would like to buy raffle tickets or make a donation (R50 each or R100 for three) please deposit payment into Cape Town Slow Food account. When doing this please put your Name/Raffle as a reference on the deposit.

Directions to Zevenwacht Village Clubhouse:
The most direct way coming on the N2 or N1 from Cape Town is to take the R300 turn-off and then the R102 – leading into Van Riebeeck Road, Kuilsrivier.
Continue through Kuilsrivier to the 4-way robot with signpost to Zevenwacht Wine Farm (police station on this corner).
Turn left into Langverwacht Road and continue to where it makes a left-hand curve, approaching a circle with a large palm tree in the centre.
At this circle, enter Zevenwacht Village to your left and sign in at security. The Clubhouse is to the left of the entrance.
Click HERE for map and more directions.

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A visit to Saldanha Bay to learn about the oyster and mussel farming industry there

Saturday, 24th October 2015
09h00 sharp for the boat tripto see the oyster and mussel farms in Small/Pepper Bay in Saldanha Bay
10h45 for a visit to the factory and then lunch at Blue Bay Lodge

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Sue Jackson and her husband, Toni Tonin of THE SALDANHA BAY OYSTER COMPANY will take us on a 1 hour long trip to see the mussel rafts and oyster long-lines. We will stay in the sheltered Small Bay and there is place for 20 passengers on their new boat – the Karlo. We will be joining the crew on a working trip, and will be seeing how the shellfish are harvested.
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Sue and Toni need to have advance notice, so that the trip can be cleared with SAMSA (SA Maritime Safety Authority), and to get the necessary life jackets on board. NB: For this reason we need to know by Friday 9th October if you’d like to go on the boat trip. As this is a working trip we need to leave promptly at 09h00.

Sue recommends sunscreen, warm windbreakers, hats, closed shoes – for all weather. The small bay is calm but the sea can be chillier than land.
We’ll meet at the SBOC Pack House, which is at the quay. (Directions and map below).
If you do not intend to go on the boat trip, the closing date for bookings is Friday 16th October.

The boat trip will be followed by a factory tour (45min) Luckily, the Pack House is within walking distance of the quay.
There will be oysters and mussels available to buy, so do bring cool bags along.
After the factory tour we’ll have lunch at the Blue Bay Lodge, about 3 km away from the quay. Mart-Mari and her team will prepare a fishy meal for us.

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MENU

Starter
Fresh oyster platters
Mussels on the open fire served with mini vetkoek.

Main Course
Grilled baby cob with a lemon butter sauce and seasonal vegetables

Dessert
Crème brulee

 

A vegetarian meal is available – please let Lorna know if you’d like to have this.
Wine is for your own account, and you may bring your own – the corkage is R25 per bottle. Any other beverages are also for your own account

The Blue Bay Lodge has attractive accommodation, and you may like to make a week-end of it. Do go to the website to see the accommodation available – there is a choice of self-catering and B&B accommodation.

The cost will be R280 for members and R310 for guests. Booking will be confirmed by payment. Please book with Lorna van Besouw on . Bookings for the boat trip close on 9th October (there is no separate charge for this). Bookings for the lunch will close on Friday 16th October.

When booking please transfer your payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please do not deposit cash or cheques. When doing this please put your name as a reference on the transfer. Payment will confirm your booking.

Address and directions

Blue Bay Lodge: Henry Wicht Dr, Saldanha, 7395, South Africa +27 22 714 1177
From Cape Town, take the R27 to Saldanha. At the West Coast 1 Stop, an Engen petrol station, you are getting close to your destination. Past the station you take the second turning left towards Saldanha. From there you pass Saldanha Steel on your left. The signs to Blue Bay Lodge are at the next turnoff left. From there just follow the signs.
Click HERE for map and more directions.

The quay and Saldanha Bay Oyster Co. Pack House:
On entering Saldanha turn in at the big sign advertising “Season’s Find” restaurant, and go straight past Kreef Ave to the quay at Pepper Bay. Look out for Pedro’s restaurant where there is plenty of parking.
Download map and directions HERE.

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Dates for your Diary

Sunday, November 22:
Year-end fundraising lunch.a
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A cheese-making demonstration by Davide Ostuni of Puglia Cheese, the maker of ‘the best mozzarella this side of Italy’

Saturday, 5 September 2015 at 10h15 for 10h30
Silwood School of Cookery, Silwood Road, Rondebosch

We’ll be treated to a demonstration of mozzarella cheese-making by Davide Ostuni, of Puglia Cheese.

Davide has won many local and international awards for his delicious cheeses, and he’ll share some of his secrets with us. He’ll also bring along some of the Puglia products to sell.

We’ll meet at 10h30 for tea, coffee and eats. The demonstration will start at 11h00, and should last until approx. 12h30.

Do go to the website for more information at www.pugliacheese.co.za.

Our grateful thanks go to Silwood School of Cookery for once again making the demo kitchen available to us.

The cost of demonstration and refreshments will be R122 for members and R142 for guests. Booking will be confirmed by payment. Please book with Lorna van Besouw on . Bookings will close on Monday 31st August.

When booking please transfer your payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please do not deposit cash or cheques. When doing this please put your name as a reference on the transfer. Payment will confirm your booking.

Directions
Silwood School of Cookery is at the bottom (eastern end) of Silwood Road in Rondebosch.
There is limited parking inside the gates and plenty of space in the surrounding roads.
Download map and directions HERE.

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A visit to Waylands Farm near Darling

Saturday, 11 July 2015 at 09h30 for 10h00
Waylands Farm, Darling

A visit to Waylands Farm near Darling for a tour of the farm and a delicious winter lunch. Kotie van Tonder of Darling Gourmet Mushrooms will also be there to tell us about this project.

Waylands, originally called Karnmelkfontein, is 1232 ha. in size. Six generations of the Duckitt family have owned the farm since 1865. It was renamed after their ancestor’s farm, Waylands, in Surrey in England. The two homesteads were built in 1865 and 1892, with the oldest buildings, including the farm labourers’ cottages, dating from the 1820’s. The main Victorian house was turned into a guest house in 2002.The family has a long history of conservation and the main goal is to farm with the help of nature using holistic farming methods.

Michael Duckitt and Lizette started farming with Nguni cattle in 2002. They also farm with Merino sheep, free-range pigs, and grapes.

Lizette will serve their free-range Nguni meat for lunch, and we’ll be able to buy produce of the farm as well. Do go to the website www.waylands.co.za for more information.

Here is the planned programme for the day:

• On arrival at the farm at 10h00 we’ll have tea / coffee and a selection of sweet and savoury snacks.
• Kotie van Tonder will give us a Power Point presentation about Darling Gourmet Mushrooms.
• If the weather is good we’ll go on a guided tractor and wagon tour around the farm to see the Ngunis. In the event of bad weather we’ll stay at the Guest house and Michael will tell us about the farm and Nguni cattle.
• Lunch will be served after this.

MENU

Starter by Kotie using her mushrooms

Lizette’s Slow Roasted Osso Buco in red wine gravy with Basmati rice and vegetables

Traditional baked dessert

Please bring your own wine and other drinks

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The cost for the visit and meal will be R210 for members and R220 for guests. Seating is limited to 30, and booking will be confirmed by payment. Please book with Lorna van Besouw on . Bookings will close on Tuesday 7th July.

When booking please transfer your payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please do not deposit cash or cheques. When doing this please put your name as a reference on the transfer. Payment will confirm your booking.
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Directions
Waylands is situated 6km from Darling on the R315 Darling-Malmesbury Road.
33° 23.879′ S 18° 25.103′ E
Download map and directions HERE or Google map HERE.

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Annual General Meeting

Wednesday, 27 May 2015 at 18h30
Silwood School of Cookery, Silwood Road, Rondebosch

Our annual General Meeting this year will start with a presentation by John Duncan, followed by a light supper with wine.

John Duncan, who is the Senior Manager: Marine Programme, WWF-SA, started out studying law at the University of Cape Town, but he realised he “wanted to swim with whales” and “become a seaweed farmer”. So he changed to zoology and has his MSc in environmental science, policy and management.

He now runs the seafood market transformation programme for the World Wide Fund for Nature, fighting to keep endangered species from being fished to extinction through the SASSI labels, which tell you whether the fish you buy has been caught in a sustainable manner.

The SASSI message is that our oceans are in trouble, and our choice of fish and seafood could make a difference to the sustainability of our marine resources. SASSI aims to shift consumer demand away from over-exploited species to more sustainable options.

John educates and works with both sides – the big retailers buying and selling the fish and the public who demand and consume it – hoping to create an “environmentally conscious market” so that one day he can take his children snorkelling in a sea still teeming with a variety of fish. He will give us some insights into the campaign, and an idea of what has and has not worked.

After the formalities of the AGM we’ll be treated to a choice of soups, bread, cheese and wine. The soups will be provided by Silwood, the cheese supplied The Real Cheese, and the wine from our own stocks. We’ll be able to taste some of the cheeses from small suppliers to whom the committee awarded certificates of excellence this year.

There will be a charge of R120 per person to cover costs. If you wish to attend only the talk and the AGM there will be no charge. However if you are staying on for supper, please let us know for catering purposes.

The existing members of the committee have all indicated that they are prepared to serve again and have signed nomination forms. Members are welcome to make nominations for the committee if they wish and for this purpose a nomination form is attached. We would welcome nominations for enthusiastic new members to the committee. Please ensure that your nominee signs acceptance of your nomination and that it is forwarded to Lorna van Besouw by Monday 25th May. The minutes of the previous AGM, the annual report and the financial accounts are also attached to this notice.

Directions: Silwood School of Cookery is at the bottom (eastern end) of Silwood Road in Rondebosch. There is limited parking inside the gates and plenty of space in the surrounding roads.

The cost for the meal, including wine is R120 for members.
Book with Lorna van Besouw as usual (see below) and please indicate if you are coming to the AGM, talk and meal or AGM and talk only. Bookings will close on Monday 25th May.

When booking please pay into Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please pay by EFT, and do not deposit cash or a cheque, as these are very expensive. When doing this please put your name as a reference on the transfer statement. Payment will confirm your booking. If you cannot pay by EFT, then please bring cash to the meeting, but a booking will render you liable even if you do not come.