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Lunch at UPPER BLOEM restaurant

Saturday, 29 September 2018 at 12h30
65 Main Road, Green Point, Cape Town

The menu – tapas-style, seasonal dishes, inspired by head chef André Hill’s childhood memories (growing up on Upper Bloem Street in the Bo Kaap) – is a journey of “flavours, spices, textures, colours, inspiration and nostalgia” says co-owner and chef Henry Vigar, who helped André achieve his vision.

The cost of the three-course meal is R328 per person for members and R358 per person for guests. Coffee and the gratuity is included in this costing. Wine and bottled water is for your own account. Please advise Lorna on if you are coming, and an EFT to our account will confirm your booking.

Bookings are limited to 18 people, and will close on Monday 24 September.

 

MENU

This consists of tapas plates for 2 to share:

Starters
Bread Board
Boerenkaas croquettes + apple puree/teriyaki glaze/shaved radish; Cape Malay-style onions – pickled aubergine/caramelised onion
Roasted butternut + coconut/seed mix/herbs;
65 degree hen egg + Jerusalem artichokes/beetroot leaf/chicken jus

Main course
Lamb Neck Biryani + grains/pistachios/pomegranate/dried herbs
or
Vegetarian option:
Cauliflower Biryani + grains/pistachios/pomegranate/dried herbs
Triple cooked potato + Muizenberg sour figs/curry sauce/burnt chard/bahaji powder

Dessert
Koe-sisters + coffee cream
Coffee

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André and Henry have let us know that they do their best to accommodate food allergies, but the menu is small, seasonal and fresh. They regret that soya, coriander, garlic and salt are essential ingredients for most of their recipes. Please let Lorna know about any other allergies when making your booking.

Also, please let Lorna know if you’d like the vegetarian option for your main course.

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, please bring cash to the function, but a booking will render you liable even if you do not come.

Directions:

• Shop 1, Winston Place, 65 Main Road, Greenpoint.
• There is parking on the Stadium side of the Main Road as well as street parking.

Click HERE for an online map.

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Lunch with Craig Cormack at SALT restaurant at Paul Cluver Wines

Saturday, 20 October 2018 at 12h30
Paul Cluver Wines, Grabouw/Elgin 

We’ll join Craig and colleagues, Mechell Spann and Beau du Toit for lunch at the new SALT restaurant in Elgin. Here’s what they have to say about their new venture:

“Our ‘SALT’ philosophy is to have an authentic approach which means using only the best ingredients to cook honest, no fuss, but tasty food. “It’s about keeping it real.”

“Made with the best and simplest of ingredients we turn our dishes into absolute wonders, which you would come to expect from an award-winning farm. In the kitchen, we have no limits when it comes to creating the perfect dish. Cooked and prepared in the correct way where each food offering is able to speak for itself. The restaurant promises a relaxed atmosphere where you can enjoy great food and superb wines.”

The cost of the three-course meat meal is R400 per person for members and R430 per person for guests. The vegetarian menu will cost R350 per person for members, and R380 per person for guests. The gratuity is included in this costing. Wine is for your own account. Please advise Lorna () if you are coming, and an eft to our account will confirm your booking. Also, please let her know which meal you’d like to order- meat or vegetarian.

Bookings are limited to 35 people, and will close on Monday, 15 October.

 

MENU

Snack:
Pissadaliere, Popcorn tossed in a buttery Kala Namak salt

Starter:
Tasting plate of pork, preserved and fermented porkies, homemade bacon, coppa ham, home smoked pastrami

Vegetarian :
Roasted pumpkin, gnocchi, puree, sage butter, toasted sunflower seeds, parmesan foam and shavings

Main:
Confit duck leg, braised lentils, sautéed root vegetables, jus

Vegetarian:
Root vegetables baked in a salt crust, puree of celeriac, potato dauphinoise, arancini, salsa verde

Dessert:
Craig’s version of Millionaires shortcake, salted caramel, caramalized popcorn, red Alea salted ice cream, soil

…

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, please bring cash to the function, but a booking will render you liable even if you do not come.

Directions:

• The farm is approx. 70km south-east of Cape Town
• Take the N2 to Grabouw/Elgin
• From the N2 Take the Kromco turn off to Paul Cluver Estate Wines, De Rust Estate, Grabouw

Click HERE for an online map. Google Plus code R3JP+G5 Grabouw.
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Dates for your Diary

29 September (to be confirmed): 
We’re negotiating a Malay-themed lunch in Green Point. Details will follow soon.

 

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Lunch at The Foodbarn, Noordhoek Farm Village

Saturday, 23 June 2018 at 12h30
Noordhoek Farm Village, Corner Village Lane and Noordhoek Main Road 

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“At The Foodbarn, we serve the food that our Chef Franck Dangereux is famous for… delicious and decadent ‘casual fine-dining’ in a relaxed and characterful old barn“.

Chef Franck Dangeroux offers a three course winter special lunch with paired glasses of wine at a very reasonable price. He does this to make sure that the restaurant is full, to avoid having to lay off staff, and operates at cost during this period. The menu changes every ten days so we are not able at this stage to give it to you.

There will be choices offered for each course and you can choose from the selection on the day. We have made a booking for thirty so hurry to reserve a place if you want to join in the deliciousness. Vegetarian options are always offered as part of the menu. Do go to the website for a glimpse of the current winter menu.

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The cost of the three-course meal, including wine and gratuity, is R330 per person for members and R360 per person for guests. Please advise Lorna () if you are coming and an eft to our account will confirm your booking. Bookings are limited to 30 people, and will close on Monday 18 June.

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, please bring cash to the function, but a booking will render you liable even if you do not come.

Directions:

The Food Barn is situated at the Noordhoek Farm Village, Corner Village Lane and Noordhoek Main Road.

Click HERE for an online map.

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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 Back-Area-Gardens Deli

Saturday, 17 March 2018 at 11h00
U1 Oude Molen Eco Village, 80 Alexandra Road, Pinelands 

You’re invited to join us on a visit to do your shopping away from the madness of the malls, and one-stop shopping of the supermarkets. You’ll be able to sit in the garden, and have delicious tea, coffee and eats as well. Margot Neser will chat to us about the produce she grows and sources from other producers in the Western Cape.

There is no charge for the visit, but please let us know if you’d like to join us, so that Margo can organise enough eats and seats for refreshments. Payment for these will be for your own account.

Please email if you’re able to join us.

If you’re unable to join us on the 17 March 2018, do go this hidden gem to do your shopping on another day:

Shop Hours
Mondays: Closed; Tuesdays: Closed
Wednesdays: 1pm – 6pm
Thursdays: 10am – 6pm Fridays: 10am – 6pm
Saturdays: 10am – 2pm

Back Area Gardens was started in 2009 by Margot Neser and her trusty assistant David Koko.

Margot says “We are organic vegetable micro- farmers situated in Oude Molen Eco Village, Pinelands. Our intention is simple: to bring fresh organic food to the suburbs as conveniently as possible. Most of our vegetables and herbs are grown organically right here at Oude Molen, and the rest of our organic produce is brought to you from small independent farmers from around the Western Cape. This ranges from organic dairy products, flour, free range poultry, fresh, pasture- reared meats, coffee and teas to a variety of condiments“.

For more details go to: www.backareagardens.co.za.

Directions:

• Turn into Alexander Road from the traffic light at the M52/ Raapenberg Road /leading to Pinelands – Forest Drive.
• Go past the Vincent Palottii hospital.
• The entrance to the Eco Village is the first turning to the left after the hospital.
• Once in the village, turn left, and follow signposts to the Deli.
• There’s a parking area close to the Deli.

Click HERE for an online map.

 

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Year-end fund-raising lunch at The Table at De Meye

Sunday, 26 November @ 12h30 for 13h00
Muldersvlei Road, c/o Old Paarl Road (R101), Muldersvlei, Stellenbosch Winelands

Please join us in the garden at The Table at De Meye for our year-end lunch. The award-winning restaurant is owned and run by chef Jessica Shepherd and her husband, Luke Grant. They’ll treat us to a delicious lunch, using produce grown and gathered in their kitchen garden, as well as other locally sourced ingredients.

We are, once again, raising funds for the very deserving NGO, the Peninsula School Feeding Association. A donation of R62 will enable PSFA to provide a child at school with a daily nutritious breakfast and lunch for a month, and donation of R450 will feed a child for a year. It would be greatly appreciated if you could add a donation to Peninsula School Feeding Association to your booking payment. If you can’t attend the lunch, but would like to make a donation, this would also be appreciated.

Do go to the website to read about the stirling work done by this organisation.
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Menu

STARTER
Organic beetroot tarte tatin with Imhoff goats chevre frais,
baby leaf salad / woodfired bread and natural farm butter / chrisnas marinated olives

MAIN
Slow cooked shoulder of karoo lamb / baby leeks gratin / roasted cauliflower and chickpea salad
with harissa / zucchini with lemon and mint

VEGETARIAN
Mushroom ragout on ’Lowerland’ mielie meal

DESSERT
Baked garden basil cream with strawberry champagne sorbet, vanilla shortbread
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Children’s Menu

MAIN
Free range roast chicken pieces served with side salad and wood fired bread.

A vegetarian option could also be served. Please let us know if this is required.

DESSERT
Homemade ice cream in a wafer cone

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The cost of the lunch excluding drinks is R400 per person for members and R420 for guests.
For children between 8 and 12 years the cost will be R100.

Drinks are for your own account. Wine from the De Meye farm will be available. 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 Thursday 16th November. Book with Lorna van Besouw, fax 086 672 3402 or email .

When booking please make your payment into Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. If you deposit cash or pay by cheque, please add R50 to the amount deposited, as this costs us R50 per transaction.

Please add your donation to Peninsula School Feeding Association to your booking payment. 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 .
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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..

Click HERE for an online map.

 

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A visit to the Fromagerie Chez Pépé

Saturday, 7 October 2017 at 09h00
Imhoff Farm, Kommetjie Road, Cape Town

Slow Food member, Gerald Tanesse, known as Pépé Charlot, will meet us for an early start, to see the milking of the Imhoff Farm goat herd.

Pépé has been making cheese at Imhoff Farm for just over a year, and his produce has been widely praised and enjoyed. He was a recipient of one of our Slow Food cheese awards this year.

The milk from the Saanen, British Alpine and Toggenburg breeds is used to produce a wide range of different goats’ cheeses, and we’ll be able to taste a selection of 4 cheeses after seeing a demonstration of the cheese making process, showing the draining of the curd, the rolling of the buches, and moulding of the cheeses.

We’ll see the maturation room where the cheese is matured for periods of time ranging from a few days to several weeks. Pépé explains that it’s a very careful maturation process that gives rise to the variety of cheeses he produces, including Chevre Frais, crotin and his signature cheese the ‘Pepe’ – a variation on the pyramid shaped Valencay. The visit will last about 2 hours.

After the tasting we’ll be able to buy cheese and other related products at the shop.

The cost of the visit and tasting will be R130 per person for members and R150 per person for guests.

Please let Lorna know the number of members and guests attending the outing, with the names of your guests, by Monday 2 October 2017.

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:
• Make your way over the Ou Kaapseweg ( M64), and turn right into Kommetjie Road ( M65) going towards Kommetjie.
• Continue along this road for approx. 6.5 km.
• The Imhoff Farm will be on your right.

Click HERE for an online map.

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You may like to go to one of the restaurants in the vicinity for lunch. Here are some possibilities:

Cafe Roux
Noordhoek Farm Village, Corner Village Lane and Noordhoek Main Road, Noordhoek
Tel. 021 789 2538

Foodbarn Restaurant (bookings taken) and Deli (no bookings taken)
Farm Village, Corner Village Lane and Noordhoek Main Road, Noordhoek
Tel. 021 789 1966

Fisherman’s Kommetjie
Main Rd & Somerset Way, Kommetjie
Tel. 021 783 1496

Blue Water
Café Imhoff Farm, Kommetjie Rd, Ocean View
Tel. 021 783 4545

Kommetjie Pizzeria
3 Erica Road Kommetjie, Kommetjie
Tel. 021 783 0524

The Hub Café
2 Watsonia Lane, Scarborough
Tel. 071 342 5210

Village Sushi (In De Noordhoek Hotel)
Noordhoek Farm Village, Village Lane, Noordhoek
Tel. 021 789 2760

The Toad in the Village
Village Ln & Noordhoek Main Rd, Noordhoek
Tel. 021 789 2973

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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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A visit to the District Six Museum

Saturday, 29 July 2017 at 11h00
District Six Museum, Corner Albertus & Buitenkant Streets, Zonnebloem, Cape Town

Tina Smith, Curator at District Six Museum will take us on a tour of the Museum, and then we’ll meet former residents who were part of the District Six Huis Kombuis: Food & Memory Cookbook project. This project took the form of weekly workshops where participants could share stories, memories and recipes. The women will chat to us about their lives and families, and will prepare us tasters of some of the recipes in the cookbook as a light lunch. Vegetarian food will be available.

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 23 July 2017. Also, please let her know if you’re a vegetarian.

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:

District Six Museum is at the corner of Albertus & Buitenkant Streets, Zonnebloem, Cape Town.
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.