Raining? In February? We had to risk it – the fig season is over by the end of the month. So a bunch of Slow Foodies trekked out to Hoogwater farm in Wolseley. Hoogwater has an old, rather wild fig orchard, as well as peach and pomegranate orchards, a handful of cows and a donkey [...]
Tag Archives: cape town
Craft Beer Presentation & Tasting at the Cape Town Festival of Beer
November 18, 2011
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Join Slow Food Mother City at the Cape Town Festival of Beer, where a master brewer will give a special presentation on craft brewing, along with a tutored tasting of craft brews, for a small group of Slow Food enthusiasts. We will also be able to visit the festival stands, chat with the brewers and [...]
Slow Food Foraging Series: Chestnuts at Glendirk Farm
March 7, 2011
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**UPDATE: Event postponed to Sunday 27 March 2011 (nature isn’t playing along, and there are no chestnuts to be gathered!). The event is already fully booked, but if you’d like to join the waiting list, please email events@slowfoodmothercity.co.za** On Sunday, 13 March 2011 27 March 2011, we will be visiting beautiful Glendirk Farm, one of [...]
Jorgensen’s Distillery, Wellington
February 3, 2011
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For our first event for the year we are visiting Jorgensen’s Distillery in Wellington. Dawn and Roger Jorgensen hand make a range of high quality spirits with love and passion, including brandy, vodka, limoncello and absinthe. By sourcing the finest quality raw materials, and using herbs that they grow in their own garden, they ensure [...]
Photos: Waterblommetjie Outing (August 2010)
August 24, 2010
This weekend we ventured out to Lelieblom Farm in Darling to find out more about waterblommetjies (an indigenous Cape winter delicacy) and to pick some of our own. The full report is still to come, but in the meantime, here are some photos from the day.
Slow Food: Reconnecting with our food by Dax Villanueva
July 16, 2010
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Catch Slow Food Mother City committee member, Dax at a free Lunchtime Soapbox talk at IDASA next week. He’ll be chatting about Slow Food and how we need to reconnect with our food. We need to be aware of where it comes from and how it was produced so that we can change this system.
Honeysuckle
April 25, 2010
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.




February 13, 2012
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