Slow Food Snail Trail No.132 September 2016

By , August 31, 2016 7:11 pm


Visit to HEART OF ABALONE farm at the Hermanus New Harbour

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

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

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


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

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

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

For the tasting the product is presented in three ways :

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

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

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


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

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

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

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

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

Directions from Cape Town to the Heart Shed:


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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