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Winter/Spring Lunch at Henri’s Restaurant & Wine Bar

Sunday 28th August 2016 at 12h30
Henri’s Restaurant & Wine Bar, Somerset West

Our Winter/Spring lunch takes place at the highly-recommended Henri’s Restaurant and & Wine Bar in Somerset West. Karin and Pierre Vosloo have been at Henri’s for just over 2 years, and have built up an excellent reputation for delicious, ethically sourced food.

They’ve put together the following venison menu for us. Although this is a venison lunch, Pierre would be happy to offer a vegetarian menu for anyone needing one. Please let us know if you would like this.

MENU

Starter
Marinated grilled quail set on sautéed kale topped with a panko crumbed egg and surrounded by a tomato hollandaise
Or
Springbok carpaccio with pickled mushrooms sliced red onion, truffle mayo and homemade cheese
Or
Creamy Biltong Soup

Main course
Biltong crusted kudu loin on an onion puree with a sweet potato fondant and sherry and blue berry jus Or Springbok shank braised with bacon and dried fruit with a samp risotto cake Or Venison Pie served with mustard flavoured mash and game jus

Dessert
Rooibos crème Brulee served with Koeksister
Or
Traditional Malva pudding with star aniseed custard and toffee sauce

The cost of the lunch will be R295 pp. for members, and R305 pp. for guests.

CHILDREN’S MENU

You could order a meal for your children from the reasonably priced menu, and this would be for your own account.

Wine and other drinks will be for your own account. If you’d like to bring your own wine, the corkage is R40 per bottle.

Book with Lorna van Besouw () as usual (see below). Bookings will close on Sunday 21st August.

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.

Directions
64 Main Road, cnr Lourensford 7130 Lionviham, Somerset West

• Travelling from Cape Town on the N2 to Broadway Boulevard (R44).
• Take the R44 / Broadway Boulevard exit from the N2.
• Continue on the M9 for 3.3km and turn left onto Broadway Boulevard (R44).
• Take the 1st right onto Main Road (M9) and continue to follow the M9.
• Henri’s Restaurant will be on the left.

Latitude       -34.0793232310441    |    -34° 4′ 45.56″
Longitude     18.8477325439453    |    18° 50′ 51.84″

Online Google Map directions HERE.

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Dates for your Diary

17th September:
Visit to the abalone farm “Heart of Abalone” in Hermanus.

12th November:
Year-end lunch – The Werf restaurant, Boschendal.

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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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A visit to Waylands Farm near Darling

Saturday, 11 July 2015 at 09h30 for 10h00
Waylands Farm, Darling

A visit to Waylands Farm near Darling for a tour of the farm and a delicious winter lunch. Kotie van Tonder of Darling Gourmet Mushrooms will also be there to tell us about this project.

Waylands, originally called Karnmelkfontein, is 1232 ha. in size. Six generations of the Duckitt family have owned the farm since 1865. It was renamed after their ancestor’s farm, Waylands, in Surrey in England. The two homesteads were built in 1865 and 1892, with the oldest buildings, including the farm labourers’ cottages, dating from the 1820’s. The main Victorian house was turned into a guest house in 2002.The family has a long history of conservation and the main goal is to farm with the help of nature using holistic farming methods.

Michael Duckitt and Lizette started farming with Nguni cattle in 2002. They also farm with Merino sheep, free-range pigs, and grapes.

Lizette will serve their free-range Nguni meat for lunch, and we’ll be able to buy produce of the farm as well. Do go to the website www.waylands.co.za for more information.

Here is the planned programme for the day:

• On arrival at the farm at 10h00 we’ll have tea / coffee and a selection of sweet and savoury snacks.
• Kotie van Tonder will give us a Power Point presentation about Darling Gourmet Mushrooms.
• If the weather is good we’ll go on a guided tractor and wagon tour around the farm to see the Ngunis. In the event of bad weather we’ll stay at the Guest house and Michael will tell us about the farm and Nguni cattle.
• Lunch will be served after this.

MENU

Starter by Kotie using her mushrooms

Lizette’s Slow Roasted Osso Buco in red wine gravy with Basmati rice and vegetables

Traditional baked dessert

Please bring your own wine and other drinks

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The cost for the visit and meal will be R210 for members and R220 for guests. Seating is limited to 30, and booking will be confirmed by payment. Please book with Lorna van Besouw on . Bookings will close on Tuesday 7th July.

When booking please transfer your payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please do not deposit cash or cheques. When doing this please put your name as a reference on the transfer. Payment will confirm your booking.
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Directions
Waylands is situated 6km from Darling on the R315 Darling-Malmesbury Road.
33° 23.879′ S 18° 25.103′ E
Download map and directions HERE or Google map HERE.

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A visit to Roger Jorgenson’s Distillery

Saturday, 26 July at 10h00
Jorgenson’s Distillery, Wellington

Roger Jorgenson farms organically in Wellington and uses the plants he grows as the base for a range of hand-crafted distilled liquors. These include Gin, Brandy, Vodka, Absinthe and Limoncello.

He will let us tour his production while he explains the processes involved and then will lead us through a tasting of the products, paired with little nibbles of compatible foods. Roger cannot accommodate more than 30 people so book early to secure a place for what promises to be an interesting, educative and tasty visit.

After this we will move to Oude Wellington Restaurant where John and Susanna Tecklenberg will provide us with a lunch as follows:

Menu

Starter
Boland Waterblommetjie soup and homebaked bread

Mains
Vegetarian platter
of 7 vegetables, salad, mushrooms, nuts & seeds, springroll

Or the meat option
Chicken Roulade with sumac wild forest mushrooms
and
Steak mignon, bone marrow pinotage jus Potato fondant
Fresh Beans

Dessert
Apple & Almond Crumble with vanilla bean ice cream

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The cost of the meal with meat will be R240 for members and R260 for guests. The vegetarian meal will cost R205 for members and R220 for guests. Slow Vrede en Lust Shiraz is included in this price but other beverages will be for your account.

Book with Lorna van Besouw on . Please indicate which meal you’d like to have – meat or vegetarian and pay accordingly. Bookings will close on Sunday July 20.

When booking please transfer your payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please do not deposit cash or cheques. When doing this please put your name as a reference on the transfer. Payment will confirm your booking.

Directions:

GPS co-ordinates are 33° 38’ 01.39” S and 18&° 59’ 50.56” E

Roger Jorgenson’s is at the end of Regent Street in Wellington.
To get there take the N1 towards Paarl and exit to the R44 at Klapmuts towards Wellington.
The R44 turns off to the left towards Tulbach at the Sedgwick Distillery where it is called Stokery Road.
After about 1.3 km turn right into Main Street and then left into Regent Street after about 600m.
To get to Oude Wellington continue along Main Street until you get to the statue of Andrew Murray outside the church.
Turn left into Church Street which is the R303 to Bain’s Kloof Pass.
4 kilometres along on the right is Oude Wellington.

View Google map HERE.

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Dates for your Diary

Saturday, September 6th:
Lunch featuring different salts by Chef Craig Cormack in the Bergkelder, Stellenbosch.

Wednesday, September 17:
Talk on honey by Gill Allum at Silwood Kitchen.

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Slow Wine

We still have supplies available of the Vrede en Lust Shiraz 2011 at R420 per case of six bottles.

If you would like to order supplies of this wine which our members crushed, make a deposit to our account and we will make arrangements to get the wine to you.

When ordering please transfer your payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please do not deposit cash or cheques. When doing this please put your name as a reference on the transfer. Payment will confirm your order.
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A Mushroom Feast at the home of Eugene and Marilyn Mori near Stellenbosch

Sunday 2nd June at 12h30

Casa Mori, Stellenbosch

Back by popular demand! Join us at the farm of Eugene and Marilyn Mori, where they will prepare a feast using their own produce, mostly mushrooms. Their own wine will be served as well.

MENU

Starter
Mushroom Soup with Bruschetta

Main course
Stuffed Conchiglie of Wild Mushrooms & Walnuts
served with a Fresh Garden Salad

Dessert
Amarula & Mushroom ice cream
served with delicate Lacy Crepes

Parents please note:
The owners feel obliged to warn us that the farm is not very Child Friendly. “We are situated on a steep terrace and we have a swimming pool which has no cover. We can’t be held liable for anything happening to the kids on the day. If the parents are prepared to babysit then we have no problem“.

The cost for the lunch is R260 for members, and R280 for guests. Carafes of Mori wine will be available at R50 per carafe. Wine will be for your own account. A maximum of 40 people can be accommodated, and bookings will close on Monday 27th May. Book with Lorna van Besouw, fax 086 672 3402 or email .

When booking please pay into Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please do not deposit cash or a cheque, as these are very expensive. Rather pay by EFT. When doing this please put your name as a reference on the transfer statement. Payment will confirm your booking. Please send a message to Lorna to confirm your payment and booking .

DIRECTIONS

From the N2:
N2 Direction Somerset West, take the R44/Broadway Blvd Turn off and turn right travelling towards Stellenbosch on the R44. Continue through Stellenbosch connecting with the R310/R44. At a set of traffic lights with Mercedes Garage on your left, turn left driving out of Stellenbosch on the Klipheuwel Road / R304 towards the N1. At the second traffic light where the Engen garage is on the left and Koelenhof Catholic Church on your right, you turn left here onto the Bottelary Road/M23. A km or so down the road you will see the Devonvale Golf Course, turn left here. Drive past the entrance to the golf course – right in front of you is the entrance to the farm – on the hill is a Tuscan style farm house made from stone, there are olive trees and vineyards – drive up the dirt road to the house..

From the N1:
N1 direction Paarl, take the Klipheuwel Road / R304 turn off. Turn right over the bridge travelling in the direction of Stellenbosch. The first set of Traffic lights you hit, you turn right onto the Bottelary Road. A km or so down the road you will see the Devonvale Golf Course, turn left here. Drive past the entrance to the golf course – right in front of you is the entrance to the farm – on the hill is a Tuscan style farm house made from stone, there are olive trees and vineyards – drive up the dirt road to the house.

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Slow Wine

The Vrede en Lust Shiraz, which we made in 2011 is available for purchase at R420 per box of six (R70 per bottle). This Shiraz 2011 was 17 months in second and third fill oak barriques. It is medium bodied and soft and fruity on the palate and bottled with screw caps.

We also still have the Joostenberg 2010 Cabernet Sauvignon available at R330 per case of six.

If you would like to order supplies of this wine, make a deposit to our account and we will make arrangements to get the wine to you.

When ordering wine please pay into Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please do not deposit cash or a cheque, as these are very expensive. Rather pay by EFT. When doing this please put your name as a reference on the transfer statement. Payment will confirm your order.

Producers or stockists of food made in line with slow food principles.

Cheese

Mushrooms