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Annual General Meeting

Wednesday, 23 May 2018 at 18h30
Silwood School of Cookery, Silwood Road, Rondebosch

We’re delighted that Jill Farrant, professor of molecular and cell biology at the University of Cape Town, will be giving a presentation at our annual general meeting this year. Her interest is in making drought-tolerant crops for Africa – as much of our continent is likely to be a desert by 2050.

Among her many awards she was the recipient of the 2012 L’Oreal-UNESCO Award for Women in Science. She has been part of an international consortium of researchers, led by Professor Henk Hilhorst of Wageningen University & Research in Holland, studying food crops that can survive extreme drought.

For more information click HERE.
This article on National Geographic may be of interest to you as well. Click HERE.

“Before’ and ‘after’ rain of the resurrection plant

The presentation will be followed by the formal AGM.

We would appreciate nominations and volunteers for enthusiastic new members to the committee, and for this purpose a nomination form is attached. We would love to have some new members with IT, public relations and journalistic skills.

Please ensure that your nominee signs acceptance of your nomination and that it is forwarded to Lorna van Besouw by Monday 21 May. The minutes of the previous AGM, the annual report, and the financial accounts are also attached to this notice.

After the formalities we’ll enjoy a light supper of soup, bread and cheese with wine.

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 R 180 per person.

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 21 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.

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.

Click HERE for an online map.

 

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A visit to the Philippi Horticultural Area

Saturday, 2 September 2017 at 10h00
Corner Schaapkraal and Vlei Roads, Philippi, Cape Town

Slow Food International, while maintaining its principles of good, clean and fair has shifted its focus from what might be regarded as eating from the top table to including the promotion of food gardens and the preservation of traditional foods. Our outings are usually supported by about 20 out of a total of 100 members and we wondered whether we are providing what our membership really wants from participation in Slow Food. It would be appreciated if you could let us know what you think.

Our planned visit to the PHA (Philippi Horticultural Area) on Saturday 2 September is to see for ourselves the extent of the proposed development. The issues are complicated. Would the mining and development erode the historical vegetable basket Cape Town has on its doorstep? Is the wetland important and will it too be lost in the process with repercussions to the aquifer? Should what the CT City Council claim is the ‘More economic use of the property’ be the way to go?

The vegetables grown in this area are not heritage tomatoes, sugar snap peas or tender asparagus but the carrots and cabbages of this world. These farmers pick and pack lugs of iceberg lettuce, Swiss chard, turnips, beetroot, bunches of soup celery, leeks and curly leaf parsley, much of which is sold directly to the poor of the neighbourhood. Farming in the PHA has always been a battle against wind and sand. It also faces an added struggle with tools and equipment that steal away in the night, crippling production in the same way theft of infrastructure cripples our local train service.

The Slow Food members will meet at the Campaign Centre at 10h00 for coffee and a 20 minute talk on the workings of the group by Nazeer Sonday of the Food and Farming Campaign. We’ll then organize ourselves into the minimum number of cars for a tour through the farmlands to see the mining site and the proposed development sites. At 12h30 we’ll return to the Campaign Centre for a vegetarian lunch. This will be a stir fry sourced from the farm produce.

The cost of the tour and meal will be R210 per person for members and R230 per person for guests.

Please let Lorna know the number of members and guests attending the tour and lunch, with the names of your guests, by Sunday 27 August 2017. If you are unfamiliar with the area, and would like to travel in convoy, or would like a lift, please let Lorna know, and she’ll put you in touch with people in your area.

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.

Address:

Take M5/Prince George Drive to 5th Avenue Grassy Park intersection.
Travel East along 5th Avenue and cross Strandfontein Rd at Lotus River Pick n Pay.
Here 5th Avenue becomes Schaapkraal Rd and you will be entering the Philippi Horticultural Area.
Travel 500m to find PHA Campaign Centre on your left.

Click HERE for an online map.

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Slow Wine

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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Dinner at the Hoghouse Brewing Company

Saturday 10th June 2017 at 19h00
Unit 4 Technosquare. 42 Morningside Rd, Ndabeni, Cape Town. There is secure parking in Technosquare.

The Hoghouse at Ndabeni was the recipient of the first ever Everyday Eatery ‘Wildcard Award’ at the Eat Out Mercedes-Benz Best Everyday Eateries Awards 2016.

The menu is based on ‘low and slow’ style smoked meats, cooked over several hours, and they are served with a variety of side dishes. Meat is sourced from local suppliers who emphasize sustainable practice to bring you the very best quality, best tasting, free roaming, pasture-raised meat available.

There is a busy, vibrant atmosphere, but we will be seated upstairs, and a little removed from the hustle and bustle. The manager will speak to us regarding the specialities served by the Hoghouse.

Hoghouse Ales on tap and a selection of small batch wines are available by the glass or bottle. Do go to the website for more information at www.hhbc.co.za.

THE SET MENU WILL BE SERVED ON SHARED PLATTERS TO THE TABLES.
PLEASE LET US KNOW IF THERE ARE VEGETARIANS COMING TO THE DINNER, AS THEY WILL BE ACCOMMODATED WITH EXTRA HELPINGS OF THE VEGETABLES

 

SNACKS PLATTERS

TORTILLA CHIPS + GUACAMOLE ARANCINI / WILD MUSHROOM / CHIPOTLE AIOLI BARBEQUE PLATTERS PORK BELLY BUTTERMILK FRIED CHICKEN LAMB SHOULDER

SIDES

CAULIFLOWER / GOATS CHEESE / ALMONDS / CAPERS / SULTANAS BAKED AUBERGINE / BUFFALO MOZZARELLA / NAPOLITANA / BASIL GREEN SALAD / ROCKET / CRESS / GREEN BEANS / AVO / SESAME / PARMESAN

DESSERT

PASTEIS DE NATA

 

Drinks are for your own account, and there will be one bill for the table. It would be a good idea to bring cash along for drinks, as credit card payments would be too time consuming for the restaurant.

The cost for the meal, excluding drinks: R292.00 pp for members and R312.00 pp for guests.

Book with Lorna van Besouw (see below). NB. Please let Lorna know how many vegetarians will be attending. Bookings will close on Wednesday 31st May 2017.

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 (R40 per transaction). When doing this please put your name as a reference on the transfer statement. Payment will confirm your booking.

Directions to The Hoghouse Brewing Company:

From Southern Suburbs: Take Rhodes Drive /M3, Settlers Way/N2 and M52 to Forest Drive in Pinelands. Continue along Forest Drive, and turn left at the 4th intersection into New Way. Continue on New Way, until the roundabout, and take the 3rd exit into Union Ave. Turn left at the next intersection into Morningside Road (or Street). The restaurant is in Technosquare on your left.

Click HERE for an online map.

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Slow Wine

Remhoogte 2015 Cabernet Sauvignon is 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 24th.

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Future events

Saturday July 29th @ 11h30: A visit to the District Six Museum to meet contributors to the District Six Huis Kombuis Food and Memory Cookbook, and to taste some of the dishes from the book.

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Annual General Meeting

Wednesday, 24th May 2017 at 18h30
Silwood School of Cookery, Silwood Road, Rondebosch

Our annual General Meeting this year will start with a presentation by Loubie Rusch of Making KOS. Loubie will talk about edible indigenous plants, and will bring some of her delicious products for us to taste and to buy. She is also involved with Slow Food South Africa, and is helping to set up community gardens.

Loubie has written in her blog:

Many of the ingredients I have been exploring are Sand Fynbos plants, but I also experiment with any other local indigenous foods I might come across as I venture around and out of town. It really makes little sense to me that we live in one of the world’s most rich plant kingdoms and yet we eat virtually nothing of what is around us. Several of our indigenous garden plants that are available in nurseries are edible, and these are the easy ones to start getting to know, grow and use. In time, I hope to see some of the lesser known wild food plants grown, sold and used as well.

For more information go to: https://www.facebook.com/Making-KOS-289039671178043/

The presentation will be followed by the formal AGM.
As some members of your committee are not able to serve in the next year, we would appreciate nominations and volunteers for enthusiastic new members to the committee, and for this purpose a nomination form is attached. We would love to have some new members with IT, public relations and journalistic skills.

Please ensure that your nominee signs acceptance of your nomination and that it is forwarded to Lorna van Besouw by Monday 22nd May. The minutes of the previous AGM, the annual report, and the financial accounts are also attached to this notice.

After the formalities we’ll enjoy a light supper of soup, bread and cheese with Slow Food Remhoogte 2015 Cabernet Sauvignon.

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 R150 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 22nd 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.

Directions to Silwood School of Cookery:

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.

Click HERE for an online map.

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Slow Wine

Remhoogte wine is 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 24th.

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Future events

Saturday June 10th @ 19h00: Dinner at the Hoghouse Brewing Company, Morningside, Pinelands

Saturday July 29th @ 11h30: A visit to the District Six Museum to meet contributors to the District Six Huis Kombuis Food and Memory Cookbook, and to taste some of the dishes from the book.

 

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A visit to the Peninsula School Feeding Association Project at Surrey Primary School

Thursday, 16th March 2017 at 09h00

A visit to the Peninsula School Feeding Association project at Surrey Primary School, 1 Pluto Road, Surrey Estate, Manenberg, where 300 learners at this school are supplied with a daily breakfast and lunch.

PSFA Fundraising Manager Charles Grey is looking forward to showing us the feeding programme in action, and will give us a short talk on PSFA. We’ll then be able to get involved with serving meals and interacting with the children. The session will end at about 11am.

There is no charge for this visit, and we look forward to having as many of you as are able to join us on a weekday morning.

Please email before Wednesday 1st March, if you’d like to come along, as PSFA needs to let the school know how many people to expect.

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Directions and map to Surrey Primary School:
1 Pluto Road, Surrey Estate, Manenberg

Directions from Milner Road, Rondebosch:
Turn east into Klipfontein Road ( M18 ), with the Red Cross hospital on your right.
Continue along this road for approx. 5.4 km, crossing Jakes Gerwel (Vanguard) Drive.
Then, at the 7th street on your right, turn right into Pluto Road.
The school will be approx. 600 metres on your right.

Click HERE for an online map.

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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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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.