Slow Food Mother City

This morning, Slow Food Mother City members (and guests) went mushroom-hunting in Tokai Forest.  We’ll be writing up a report-back soon, but for now, take a look at these pics of all the fungi action.

I always imagined mead as a rough kind of beer, something dark, brewed from hay and potatoes (or something like that), that would go well with a haunch of wild boar. So the mead tasting at Touch of Madness on Friday 23 April was a revelation.

Preserving is an ancient culinary technique that has recently been experiencing a revival. On Saturday 10 April, Oded Schwartz gave a fascinated group of Slow Fooders a ‘potted history’ of preserving, from why the root of ‘salt’ and of ‘war’ are so similar in Hebrew to why the origin of marmalade has more to do with quinces than oranges.

Slow Food Mother City loved Taste of Cape Town, a five-day celebration of cuisine in a festive atmosphere on the Rhodes High School fields in Mowbray. Quite a few of the chefs used local ingredients and techniques.

Slow Food Mother City will be hosting an introduction to the pleasures of preserving with Oded Schwartz on 10 April. Join us for two hours of preserving history, theory, skills and tips, shared in a convivial atmosphere in Oded’s own kitchen. We’ll be tasting Oded’s preserves and pickles, and washing them down with Jack Black beer.

Slow Food Mother City has organised a picnic lunch at Backsberg Estate on Saturday 27 March 2010, with a presentation on their environmental initiatives and some wine tasting (of course!).

Those bubbly gourmets-about-town John and Lynne Ford from Sea Point’s invaluable Main Ingredient were at our &Union beer tasting and wrote up about it in their weekly newsletter. “Yesterday evening, we attended a Slow Food function at & Union Beer Saloon/Charcuterie in Riebeeck Square off Bree Street, in the basement of the old St Stephen’s [...]