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Beer tasting and talk at the taproom of the Darling Brewery, then lunch at Hilda’s Kitchen, Groote Post

Saturday, 15th February at 10h30

During a 9 month road trip through Africa, Kevin and Philippa Wood stumbled across the idea of micro breweries and instantly knew that Darling would be the perfect home for one. Darling Brew was born in March 2010. The tasting will be held at the taproom. The original brewery is not currently in use, as Kevin is in the planning process of rebuilding, and he will tell us about that during the visit.

The beer is crisp and light (4% alcohol), with roasted aromas, is natural (preservative free) and has a 4 and a half week brewing time. The brewery supplies draught and bottled beers to restaurants in Darling and the West Coast Region, and there are about 200 outlets in Cape Town.

There will be a charge of R46 for the tasting of 5 small glasses of beer payable by members at the brewery. You could choose not to have the tasting, or to share the 5 glasses with a partner.

We’ll then go to one of our favourite places for lunch – Hilda’s Kitchen, at the Groote Post wine farm.

Chef Debbie McLaughlin uses fresh produce, much locally sourced and grown, and the menu is designed to complement the range of Groote Post wines. Shaun McLaughlin will give us a tasting of wines that could be paired with our meal.

Menu

Darling Cured Meats with Behind the Shed salad greens
Darling Gourmet Mushroom and Uilenkraal potato tart
Wood fired leg of lamb with salsa verde
Darling Romery Buttermilk tart with granadilla and home-made coconut ice cream

Vegetarian Menu

Roast vegetable stack
Darling Gourmet Mushroom and Uilenkraal potato tart
Homemade pancake cannelloni filled with spinach, gorgonzola and pine nuts
Darling Romery Buttermilk tart with granadilla and home-made coconut ice cream

Children’s Menu

Creamy chicken pie with a homemade pastry served with seasonal veg or a kids’ version of our
steak roll with hand cut chips
Ice cream and chocolate sauce

The costs:
Main lunch menu, excluding wine, will be R280 pp for members and R300 pp for guests.
Vegetarian lunch menu, excluding wine, will be R255 pp for members R275 pp for guests.
Children’s menu will be R55 per person.

Wine for the lunch will be for your own account.

Please let Lorna know the number of members and guests attending the lunch, with the names of your guests, by Monday 10th February 2014. Could you also please let her know which menu you would like to order.

To book your places, please transfer payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number . 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 AS THIS COSTS US DEPOSIT FEES OF R17.50 FOR EVERY DEPOSIT MADE.

Directions to Darling Brewery:
Address: 5 Main Road.
On entering Darling cross over the one stop street in the Main Road, 200 metres on – the brewery is on the RHS.

Directions from Darling to Groote Post:
Take the R307 out of Darling towards Cape Town and turn off at the Darling Hills Road.
After 7km turn left to the Groote Post Cellar.

Click here to view a map

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Slow Wine

The Vrede en Lust Shiraz which we made in 2011 is available for purchase at R420 per box of six (R70 per bottle).

If you would like to order supplies of these wines, make a deposit to our account and we will make arrangements to get the wine to you.

When ordering wine please pay into Cape Town Slow Food at FNB, Grassy Park, code 203109, account number . Please do not deposit cash or a cheque, as these are very expensive. Rather pay by EFT. When doing this please put your name as a reference on the transfer statement. Payment will confirm your order.
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Spit-braai and fundraising raffle at the home of Stephen and Pat Flesch

Sunday, 1st December
11 Peninsula Road, Zeekoevlei at 12h30

Leon Patterson will once again provide his GENUINE WOOD FIRED LAMB SPIT BRAAI, accompanied by delicious salads and desserts, prepared by Slow Food members. There will be delicious salads available for vegetarians as well.  If you’d like to supply a salad or dessert, please let Lorna know, and we’ll contact you closer to the time.
Please bring plates, cutlery and glasses. You should also bring a jersey or jacket in case of a chilly wind. We’ll set up the marquee, tables and chairs, so don’t worry about these..

Your committee has once again chosen the Peninsula School Feeding Association as the recipient of the funds raised by the raffle this year. We recognise that this organisation provides an essential service in serving nourishing meals to schools in the Western Cape, and would like to continue our support for the association.

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! Thank you so much to all of you for these donations!

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.

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.

The aim is to reduce short term hunger, and increase school attendance through school feeding. Since 1958, with the support of generous donors and partners, PSFA has delivered over 1.3 billion meals to hungry children. For many pupils this is the only meal they receive for the day.

Lunch is prepared and served daily at each school by volunteers in each community. Here are some examples of the nutritious meals served: fish and lentil breyani with butternut, samp and beans with fresh fruit, or soya mince and rice with carrots. For schools in the most vulnerable areas, breakfast (maize meal porridge) is also served. The average cost per meal per day is only R1.90. Do go to the website for more information www.psfa.org.za.

Raffle tickets will be sold at R50 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 R200 each to 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 25th.

To book your places, please transfer payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number . 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 AS THIS COSTS US DEPOSIT FEES OF R17.50 FOR EVERY DEPOSIT MADE.

If you are not coming 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 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 third traffic light 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 follow Victoria Road or from Constantia, Kendal Road to Prince George Drive.

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Slow Wine

The Vrede en Lust Shiraz which we made in 2011 is available for purchase at R420 per box of six (R70 per bottle).

Joostenberg Cabernet – We still have a few boxes of the 2010 available at R300 per box of six and at three and a half years old it is very good.

If you would like to order supplies of these wines, make a deposit to our account and we will make arrangements to get the wine to you.

When ordering wine please please pay into , account number . Please do not deposit cash or a cheque, as these are very expensive. Rather pay by EFT. When doing this please put your name as a reference on the transfer statement. Payment will confirm your order.
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A visit to Mooiplaas for a lunch at their Langtafel

Saturday, 2nd November

Mooiplaas, is situated high in the Bottelary Hills of Stellenbosch, in the Cape Winelands. Here the Roos Family produce a range of award winning boutique style wines that reflect the unique terroir. The Estate also has 50ha private nature reserve dedicated to the preservation of the Cape Floral Kingdom.

Dirk Roos will prepare a lunch using “whatever is fresh, available and of good quality he cannot commit to anything beforehand”. He has sent a sample menu with the sort of food he’s hoping to serve, but he may need to make some changes. The meal will be served with a variety of the wines produced on the farm. Do have a look at the website for more information at www.mooiplaas.co.za.

Arrival at 11h15 for 11h30 – Canapés & welcome wine at the tasting room followed by a Sabrage of MCC

Lunch will be served around 1pm at the ‘Langtafel’ in the Manor House. The following menu is an example of what could be served :

 

Starter
Sauvignon Blanc 2013 & Chenin Blanc 2011
Chilled Watercress Soup with Prosciutto & Spiced Ricotta

Main Course
Cabernet Sauvignon “Vinotheque Selection” 2001
Rosalind 2007
Slow Roasted Deboned Oxtail, served with Truffle Pearl Barley, Roasted Seasonal Vegetables & Seasonal Salad.
A vegetarian option will also be offered

Dessert
“Laatlam” Noble Late Harvest
Grilled Peaches with Lavender Mascarpone & Spiced Wild Honey Dressing
Organic Fair Trade Coffee

 

The cost for the meal, including all wines and service charge is R280 for members, and R300 for visitors. There will be a vegetarian option available, so please let us know when making your booking, if you’d like to have this. Space is limited to 30 people, and the first paid bookings will be accepted.

Book with Lorna van Besouw (see below). Bookings will close on Monday 28th October.

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

Directions :

Click here for a pdf map

 

 

 

 

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Slow Wine

The Vrede en Lust Shiraz which we made in 2011 is available for purchase at R420 per box of six (R70 per bottle).

Joostenberg Cabernet – We still have a few boxes of the 2010 available at R300 per box of six and at three and a half years old it is very good.

If you would like to order supplies of these wines, make a deposit to our account and we will make arrangements to get the wine to you.

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

Sunday, 1st December :
Year-end party and fundraising raffle at the home of Stephen and Pat Flesch, 11 Peninsula Road, Zeekoevlei

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“Answering some questions about genetically modified foods.” A talk by Glenn Ashton

Wednesday, 25th September

Click HERE to read the ‘Answering some questions about GM foods‘ presentation

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 founding members of SAFeAGE, the SA Freeze Alliance on Genetic Engineering and consequently takes a precautionary approach on the application of GM technology.

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.

The cost per person will be R30 for members, and visitors. As this will be a short meeting, there will be no refreshments served.

Book with Lorna van Besouw (see below). Bookings will close on Tuesday 24th September.

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

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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Slow Wine

The Vrede en Lust Shiraz which we made in 2011 is available for purchase at R420 per box of six (R70 per bottle). We also have 10 x 6 cases of 2010 Joostenberg Cabernet Sauvignon available at R330 each. If you would like to order supplies of these wines, make a deposit to our account and we will make arrangements to get the wine to you.

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

Saturday, 14th September:
Lunch at Eziko Cookery School and Restaurant, Langa

Saturday, 2nd November (provisional):
Lunch and wine-tasting at the ‘langtafel’ at Mooiplaas Wine Estate, Bottelary Road (M23), Stellenbosch

Sunday, 1st December :
Year-end party and fundraising raffle at the home of Stephen and Pat Flesch, 11 Peninsula Road, Zeekoevlei

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Lunch at Eziko Cookery School and Restaurant, Langa

Saturday, 14th September 2013
Corner of Washington and Jungle Walk Streets, Langa

The Eziko Cookery School, situated in Langa, just off the N2 adjacent to the Community Hall and the Police Station, is easily accessible in a safe and busy area. We will meet there at 12h30 and be introduced to Victor who has been running the School for the past 17 years, after founding it whilst he was a high school teacher, when he encouraged young students to learn the art of cooking. The students are almost all employed after the completion of their year of training and internship in the industry.

Victor will give a talk on the School, as well as a discussion on different types of African cuisine, after which we will be shown a ‘street braai’ and have an opportunity to taste African brewed beer. There will then be a sit-down meal. Eziko is very excited at the prospect of having visitors from Slow Food, and are looking forward to making a connection with us. They are truly an endeavour to support, as well as offering us an opportunity to experience local food produced by a local community for locals to enjoy.

For more details go to the website: http://www.ezikorestaurant.co.za/

MENU

Roasted Chicken, Lamb casserole, Steamed bread, Pap, Rice, samp & Beans, 2 x vegetables, Chakalaka
Juice and Ginger Beer

DESSERT
Malva Pudding
or
Ice cream with chocolate sauce

The cost for the meal is R140 for members, and R160 for visitors. The school’s funding is a constant challenge, and members are welcome to contribute an extra amount to assist with this. If you are unable to attend the lunch, and would like to make a contribution to the school, we’d add this to the amount paid for the cost of the lunch.

Book with Lorna van Besouw (see below). Bookings will close on Monday 9th September.

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

Directions :
Take the N2 turnoff for Langa.
Continue straight on that road until you get to a brick intersection with a sign for Police to the right.
Turn right here (Washington Street). Pass Guga S’Thebe (on your R), pass the police station and you will then see bus shelters on your left. Just after the bus shelters you will turn left into the property of Eziko – it has a large sign for Eziko outside.

The address is corner of Washington and Jungle Walk Streets, Langa. Telephone:
For a map go click here

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Slow Wine

The Vrede en Lust Shiraz which we made in 2011 is available for purchase at R420 per box of six (R70 per bottle). We also have 10 x 6 cases of 2010 Joostenberg Cabernet Sauvignon available at R330 each. If you would like to order supplies of these wines, make a deposit to our account and we will make arrangements to get the wine to you.

When ordering wine please please pay into , account number . Please do not deposit cash or a cheque, as these are very expensive. Rather pay by EFT. When doing this please put your name as a reference on the transfer statement. Payment will confirm your order.
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Dates for your Diary

Saturday 2nd November (provisional):
Lunch and wine-tasting at the ‘langtafel’ at Mooiplaas Wine Estate, Bottelary Road (M23), Stellenbosch.

Sunday, 1st December:
Year-end party and fundraising raffle at the home of Stephen and Pat Flesch, 11 Peninsula Road, Zeekoevlei.

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A visit to the von Geusau chocolate factory with lunch at the Oak & Vigne Café

Saturday, 20th July 2013
A visit to the von Geusau chocolate factory in Greyton at 09h30, with lunch at the Oak & Vigne Café at 12h30

Richard von Geusau will meet us at the Oak & Vigne Café to take us to his chocolate factory for a tour and chocolate tasting. Von Geusau Chocolates was started by Richard, formerly a frustrated city accountant.

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.

After the chocolate tasting we’ll have a chance to explore the village and Saturday morning market, which is open from 10h00 – 12h00. Click HERE to see what is on offer at the market.

We’ll meet again at 12h30 at the Oak and Vigne Café where Coenie Visser will offer the best of local fare.

MENU

To start
Spicy-ish Lentil Soup, served with fresh Ciabatta

Main course
Chicken Breast stuffed with Brie and wrapped in Bacon, served with Mashed Potato and oven-roasted Vegetables

or
Quinoa with Cumin roasted Butternut and Tomatoes, caramalised Onions and tossed in Coriander, Lemon and Honey dressing, served with Tandoori Chicken Strips

or
The above Quinoa dish without the Tandoori Chicken Strips as a Vegetarian Option

or
Couscous with roasted almonds, dates, peppers and fresh tomato and mozzarella, basted in pesto

Dessert
Bread and Butter Pudding with a twist – instead of Bread we use Croissant, and we add Von Geusau Chocolate

or
Baked pears with Mascarponi

Coenie can offer a good selection of whites and reds, ranging from R10 to R30 a glass. He stocks wines from the Overberg region, and some Greyton produced wines – these are a little more expensive. Drinks will be for your own account.

The cost for the meal, excluding wine is R160 for members, and R180 for visitors.
Book with Lorna van Besouw (see below). Bookings will close on Saturday 13th July.

When booking please pay into Cape Town Slow Food at FNB, Grassy Park, code 203109, account number . Please do not deposit cash or a cheque, as these are very expensive. Rather pay by EFT. When doing this please put your name as a reference on the transfer statement. Payment will confirm your booking. Cape Town Slow Food Convivium: Hon. Secretary/Treasurer Lorna van Besouw on .

Directions :

Follow the N2 to Caledon. After approximately 105 km turn left at the signpost to Greyton (the R 406).
Continue onto Hoof St. Turn right onto DS Botha St. The Oak and Vigne Café will be on the right.

Click for Google map

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Slow Wine

The Vrede en Lust Shiraz which we made in 2011 is available for purchase at R420 per box of six (R70 per bottle). We also have 10 x 6 cases of 2010 Joostenberg Cabernet Sauvignon available at R330 each. If you would like to order supplies of these wines, make a deposit to our account and we will make arrangements to get the wine to you.

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

Sunday, 1st December :
Year-end party and fundraising raffle at the home of 

With the 12th annual South African Cheese Festival happening at Sandringham this weekend, we got thinking about great local cheeses – creamy, crumbly, salty, nutty and sweet. There are so many of them, after all. As Valerie Elder, from famed cheese haven The Real Cheese in Obs (winner of the 2011 Eat In Produce Award for best outlet), says, “SA cheeses are rising to such an exciting level, it becomes hard to choose … READ MORE

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A Mushroom Feast at the home of Eugene and Marilyn Mori near Stellenbosch

Sunday 2nd June at 12h30

Casa Mori, Stellenbosch

Back by popular demand! Join us at the farm of Eugene and Marilyn Mori, where they will prepare a feast using their own produce, mostly mushrooms. Their own wine will be served as well.

MENU

Starter
Mushroom Soup with Bruschetta

Main course
Stuffed Conchiglie of Wild Mushrooms & Walnuts
served with a Fresh Garden Salad

Dessert
Amarula & Mushroom ice cream
served with delicate Lacy Crepes

Parents please note:
The owners feel obliged to warn us that the farm is not very Child Friendly. “We are situated on a steep terrace and we have a swimming pool which has no cover. We can’t be held liable for anything happening to the kids on the day. If the parents are prepared to babysit then we have no problem“.

The cost for the lunch is R260 for members, and R280 for guests. Carafes of Mori wine will be available at R50 per carafe. Wine will be for your own account. A maximum of 40 people can be accommodated, and bookings will close on Monday 27th May. Book with Lorna van Besouw, fax or email .

When booking please pay into Cape Town Slow Food at , account number . Please do not deposit cash or a cheque, as these are very expensive. Rather pay by EFT. When doing this please put your name as a reference on the transfer statement. Payment will confirm your booking. Please send a message to Lorna to confirm your payment and booking .

DIRECTIONS

From the N2:
N2 Direction Somerset West, Turn off and turn right travelling towards Stellenbosch on the R44. Continue through Stellenbosch connecting with the R310/R44. At a set of traffic lights with Mercedes Garage on your left, turn left driving out of Stellenbosch on the Klipheuwel Road / R304 towards the N1. At the second traffic light where the Engen garage is on the left and Koelenhof Catholic Church on your right, you turn left here onto the . A km or so down the road you will see the Devonvale Golf Course, turn left here. Drive past the entrance to the golf course – right in front of you is the entrance to the farm – on the hill is a Tuscan style farm house made from stone, there are olive trees and vineyards – drive up the dirt road to the house..

From the N1:
N1 direction Paarl, take the Klipheuwel Road / R304 turn off. Turn right over the bridge travelling in the direction of Stellenbosch. The first set of Traffic lights you hit, you turn right onto the Bottelary Road. A km or so down the road you will see the Devonvale Golf Course, turn left here. Drive past the entrance to the golf course – right in front of you is the entrance to the farm – on the hill is a Tuscan style farm house made from stone, there are olive trees and vineyards – drive up the dirt road to the house.

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Slow Wine

The Vrede en Lust Shiraz, which we made in 2011 is available for purchase at R420 per box of six (R70 per bottle). This Shiraz 2011 was 17 months in second and third fill oak barriques. It is medium bodied and soft and fruity on the palate and bottled with screw caps.

We also still have the Joostenberg 2010 Cabernet Sauvignon available at R330 per case of six.

If you would like to order supplies of this wine, make a deposit to our account and we will make arrangements to get the wine to you.

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

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Annual General Meeting with a talk by Leonie Joubert

Wednesday, May 29th @ at 18h30 followed by a light supper with wine
Silwood School of Cookery, Silwood Road Rondebosch

Our annual General Meeting this year will be preceded by a talk by Leonie Joubert, science writer and author, with photographer Eric Miller, of the highly acclaimed book The Hungry Season: Feeding Southern Africa’s Cities. Leonie and Eric travelled to eight cities and towns in southern Africa exploring the complex issues around food security. The Hungry Season looks at the crisis of hunger and malnutrition surrounding us in the city, hidden behind layers of affluence and comfort. It tackles the fundamental question: Why is it that in southern Africa we produce enough calories and nutrients to keep the region full, satisfied and well nourished, and yet we still have such high levels of hunger and malnutrition?Leonie will talk to us about some of these issues.After the formalities of the AGM we will adjourn for a choice of soups, bread and 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 who exhibited at the recent Cheese Festival.There will be a charge of R100 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 27th May. The annual report and the financial accounts are also attached to this notice.

Our annual General Meeting this year will be preceded by a talk by Leonie Joubert, science writer and author, with photographer Eric Miller, of the highly acclaimed book The Hungry Season: Feeding Southern Africa’s Cities. Leonie and Eric travelled to eight cities and towns in southern Africa exploring the complex issues around food security. The Hungry Season looks at the crisis of hunger and malnutrition surrounding us in the city, hidden behind layers of affluence and comfort. It tackles the fundamental question: Why is it that in southern Africa we produce enough calories and nutrients to keep the region full, satisfied and well nourished, and yet we still have such high levels of hunger and malnutrition? Leonie will talk to us about some of these issues.

After the formalities of the AGM we will adjourn for a choice of soups, bread and 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 who exhibited at the recent Cheese Festival.

There will be a charge of R100 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 27th May. The annual report and the financial accounts are also attached to this notice.

The cost for the meal, including wine is R100 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 May 27th May.

When booking please pay into Cape Town Slow Food at FNB, Grassy Park, code 203109, account number . Please do not deposit cash or a cheque, as these are very expensive. Rather pay by EFT. 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 bring cash to the meeting but a booking will render you liable even if you do not come. Please send a message to Lorna to confirm your payment and booking .

Directions from Cape Town:

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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Slow Wine

The Vrede en Lust Shiraz which we made in 2011 is available for purchase at R420 per box of six (R70 per bottle). If you would like to order supplies of this wine, make a deposit to our account and we will make arrangements to get the wine to you.

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

Saturday 8 or Sunday 9 June:
Mushroom feast at Casa Mori (we’ll let you know the final date as soon as possible).

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“Lucky Dip” Lunch at the Table at De Meye

Saturday, 4 May 2013 @ 12h30

The Table at De Meye, in the Stellenbosch wine region, is owned and run by chef Camilla Comins and her husband, food photographer Russel Wasserfall. They describe their philosophy of food as follows:

“The Table is the expression of our love of good food, fantastic produce and wonderful company. We serve a set menu brought to the table in dishes and platters where our guests serve themselves. It’s about the simple pleasures of sitting down to a beautifully cooked meal with family or friends. You will never eat the same meal twice at The Table”.

To read more about this prize-winning restaurant go to www.thetablerestaurant.co.za.

We have given Camila and her brother Jason the freedom to serve us a “lucky dip” lunch, with the seasonal local ingredients they usually use for their meals at this very popular restaurant. It will be a three course meal, and they will be able to decide on the menu after seeing what’s good and available during the week before our lunch. There will be a meat course, as well as a vegetarian option.

The cost for the lunch excluding wine is R280 per person for members and R300 for guests. For children between 8 and 12 years the cost will be R140. Wine from the De Meye farm will be available for your own account. Do visit the website to see the range of wines at reasonable prices www.demeye.co.za.

A maximum of 40 people can be accommodated, and bookings will close on Monday 29th April. Book with Lorna van Besouw, fax or email

When booking please post your payment or deposit it to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number . Please do not deposit cash. When making payment please put your name as a reference on the deposit slip or EFT payment. Please send a message to Lorna to confirm your payment and booking .

Directions from Cape Town:

Take the N1 towards Paarl.
Take Exit 39 marked Stellenbosch/Klipheuwel and turn right towards Stellenbosch.
Pass the entrance to Klein Joostenberg which is on your left.
Take the first left at Sandringham Close towards Paarl (R101).
Pass Eaglesvlei and look for the next right marked Muldersvlei/Elsenberg. Turn right.
The first gate on your left is De Meye – it has brown info boards to help.

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Slow Wine

The Joostenberg Cabernet Sauvignon which we made in 2010 is available for purchase at R330 per box of six (R55 per bottle). If you would like to order supplies of this wine, make a deposit to our account and we will make arrangements to get the wine to you.

The Vrede en Lust Shiraz which we made in 2011 is also available at R420 per box of six ( R70 per bottle).

When ordering wine please post your payment or deposit it to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number . Please do not deposit cash. When doing this please put your name as a reference on the deposit slip. Payment will confirm your order.

PLEASE DO NOT DEPOSIT CASH AS THIS COSTS US HEFTY CASH DEPOSIT FEES.
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Dates for your Diary

Wednesday, 29th May:
Annual General meeting with a talk by Leonie Joubert, the author of The Hungry Season: Feeding Southern Africa’s Cities.

Date to be confirmed:
Visit to the Honey bee foundation

Early September (provisional):
Slow Food Artisanal Cheese Festival in Tulbach