Oded Schwartz and a selection of his preserves

Oded is an expert in just about every preserve you can think of, whipping up huge batches of everything from old-fashioned sweet-and-sour gherkins to strawberry and vodka jam. He’s always experimenting with new techniques and ingredients, as evidenced by his onion konfyt (prepared like South African figs traditionally are) and bayonnaise (a creamy condiment made from oil and flesh from the baobab fruit).

(PS. Note the Jack Black beer on the counter – thanks to our artisinal brewers for keeping us refreshed during the talk.)

Mixed vegetable pickle, pickled eggs and delicious preserves

Oded shared some of his own secret ingredients and methods with us. For example, he finds Khoi San salt the best for brining. A Slow Food favourite too, this flaky pure sea salt is hand-harvested up the West Coast. Since most of his preserves and dishes have a Mediterranean flavour, Oded imports some of his ingredients, like his tahini. But you’ll understand why when you taste his amazing baba ganoush!

Dozens of strong, fresh flavours - washed down with Jack Black

Saturday’s little taster left us wanting more, so Slow Food Mother City will be arranging a full four-hour course with Oded in a few months’ time. If you have ideas of what you’d like to learn, or want to be notified of when the course is running, please e-mail info@slowfoodmothercity.co.za.

Slow Food Mother City will be hosting an introduction to the pleasures of preserving with Oded Schwartz on 10 April.

Oded is South Africa’s leading expert on preserving (seriously, he wrote the book: Preserving, published by Dorling Kindersley in 1996, and translated into thirteen languages). He’s friendly and knowledgeable, and he’ll give you enough confidence to finally attempt a jam, or at least a chutney!

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.

At this event, Oded will explain pickling techniques and science, give some history of pickling, offer samples for tasting, and answer your questions. No pickling will be DEMONSTRATED; we hope to offer a hands-on course with Oded in the near future, guided by participant feedback from this workshop.

EVENT DETAILS:

Date and time:
Saturday 10 April 2010. 3pm-5pm

Venue:
Oded’s Kitchen, The Old Biscuit Mill, 375 Albert Road, Salt River (why not stop by the Neighbourgoods Market beforehand?)

Cost:
R70 for members, R90 for guests

Bookings:
Space is limited (20pax), so if you would like to come, please email us at: events@slowfoodmothercity.co.za and let us know how many people you are bringing (and whether you are members or guests). We will then send you banking information to make your deposit and confirm your place/s.

First come, first served. If you have not made the deposit within 2 days of booking, we will make your space/s available to the next person in line. Please book before Thursday 7 March 2010.