Slow Food Johannesburg

About this group

We have been in existence since 2001 and have around 80 members. We host monthly events varying from taste workshops, to visits to small producers and themed dinners where we aim to learn about different products and cultural foods.

Website: www.slowfood.co.za
Contact Name: Slow Food Joburg
E-mail:
  Contact the manager of this GroupSpaces group
Tel: 083 619 2419
Category: Common Interest > Food & Drink

News & Announcements

Evening at the Red Chamber featuring Duck

E-mail sent by Brian Dick, Sunday, 13th August 2017 @ 4:02pm




The Red Chamber in Hyde Park Shopping centre has been an icon of Johannesburg’s cuisine for close to 30 years.  Emma Chen occasionally offers special evenings and on Tuesday 22nd August she will be hosting an evening of Duck.  It’s an eat as much as you like evening and Slow Food has secured only 30 spaces.

 
The menu …

 

MENU:

Duck Spring Rolls
Duck Skewers and Salad

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Peking Duck (served with plum sauce, pancakes, spring onion, cucumber and pancakes)
Spicy Gongbao Duck (stir-fried duck with chilli, leeks and ginger)
Steamed Rice
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Chocolate Tart

 

 
Background

 
Considered one of China’s national dishes, Peking duck has inspired poetry, been a staple for the ruling class for generations, and has its own museum in Beijing.   It’s usually served with thinly sliced spring onions, cucumbers and sweet bean or hoisin sauce, all wrapped up in small crepes and eaten like a soft taco.

 
A version of the dish appears in Yinshan Zhengyao (The Proper and Essential Things for the Emperor’s Food and Drink) written in 1330 by Hu Sihui, who was a dietary physician for the royal court. His version calls for roasting the duck inside of a sheep’s stomach. The book, which is as much about health, diet and traditional medicine as it is about food, contains recipes for such exotic fare as tiger bone liquor, donkey’s head gruel and snow leopard soup, none of which have made it to the menu - thankfully.

 
Hu Sihui’s recipe appears to be the best documented version, but the Chinese were eating roast duck several centuries before Hu Sihui put ink to paper. A dish called Shaoyazi (literally “burning duck”), goes back to the 400s during the Southern and Northern Dynasties (429-589).

By the Ming Dynasty (1368-1644), Peking duck was a well-established dish and wasn’t just reserved for royalty. In 1416, a restaurant in Beijing, Bian Yi Fang, began serving Peking duck and continues to do so today. In business for 601 years.  How impressive is that!  It’s a dish with history in every bite.

Details

Where:    The Red Chamber, Hyde Park shopping centre
When:     Tuesday 22nd August
Time:      19h00
Cost:       Slow Food members R 295.00  per person
               Non Members  R 335.00
Bookings: Email Brian on sacheese@gmail.com
Banking details supplied once your booking is confirmed.

The Red Chamber is licenced.


Help send our cheese makers to Italy

E-mail sent by Brian Dick, Monday, 24th July 2017 @ 4:30pm

Dear Slow Fooders

I am appealing to you to assist six industry specific delegates realize a dream and represent South Africa internationally at ‘Cheese’, being held in Italy in September this year

In a world where mechanisation and mass production dominates, smaller producers often get run over.  South Africa has a unique environment where raw milk cheeses have been made for years and are now the choice of many cheese makers.  Slow Food are using ‘In defence of Raw Milk’ as the theme for this year’s event.  SA is one of only two countries where raw milk cheese has received special international recognition.

I am asking for your donation of R 150 (or multiples thereof) towards a target of R 55 000.  Click on…

https://www.quicket.co.za/events/32369-send-our-cheese-makers-to-italy/

In some way I would like to believe that those who have had this opportunity before have found the experience life-changing.

Your name will be placed on the list of invitees for a special report back dinner which will take place in mid-October.

Thank you in anticipation

Brian Dick

Chairman Slow Food Johannesburg

Coordinator South African Raw Milk Cheese Presidium

The Slow Folio

Projects of Slow Food

South Africa

Promoting nutritious, bio diverse food that is Good Clean and Fair

Project Cheese

History

Since 2011 South Africa has been involved in an international cheese show held in the city of Bra, south of Turin, Italy.  The show takes place every two years and is one of the showcase events of the Slow Food movement whose headquarters are in this city.

The city closes down and the streets lined with cheeses from around the world, over 4000 of them, and attracts over 250 000 visitors from all over Europe.  In 2013 and 2015 South Africa has been represented by 6 individuals each year.  Chosen specifically because of their involvement in both cheese making and cheese selling, it has proved to be a particularly valuable experience for all.

We have long believed that our cheeses are second rate and surpassed by the international offerings, shows like this help to position SA cheese makers in a world context and reinforce the reality that we have product which compares favourably with a world standard.  It is incredibly motivating and I believe has had a very positive influence on the industry in general.

In a world where mechanisation and mass production dominates, smaller producers often get run over.  South Africa has a unique environment where raw milk cheeses have been made for years and are now the choice of many cheese makers.  Slow Food are using ‘In defence of Raw Milk’ as the theme for this year’s event.  SA is one of only two countries where raw milk cheese has received special international recognition.

In fact, in 2013 SA presented our cheeses at the show to over 70 international cheese experts and received a standing ovation for our products.

Proposal

‘Cheese’ is taking place between 15 and 18 September 2017.  SA has been invited and will feature strongly because of our raw milk cheese producers.http://cheese.slowfood.it/en/

Slow Food SA needs assistance for airfares for industry specific people to attend the event.

Once reaching Italy all transport, meals and accommodation are covered by Slow Food International, with many delegates hosted by families in and around the city.

The SA stand has been a pasted together collection of pictures and banners from the suitcases of delegates.

Brian Dick

Chairman Slow Food Johannesburg

Coordinator South African Raw Milk Cheese Presidium

sacheese@gmail.com  Cell 0846 192 792

The Roving Bantu - An evening of African Food

E-mail sent by Brian Dick, Tuesday, 11th July 2017 @ 12:41pm

The Roving Bantu

Join us on the 20th July for an evening in Africa!!!!

We will enjoy an African meal with lively sounds and good company.

125 Caroline Street, Brixton, Johannesburg

EatOut describes the venue as follows :

The people

The Roving Bantu himself is Sifiso Ntuli, a wryly amusing and popular host who has lived as an exile in foreign lands. He says that while many people consider drink as an excuse to get talking, “food is the best Mzansi conversation inspiration”. Sifiso Ntuli and his wife, artist Ashley Heron, were behind House of Nsako, the music, poetry and food spot that you may remember from across the road.

Food

At last, a place that provides a real South African experience. It’s wholesome soul food, as Sifiso says – a different take on traditional dishes. Almost all of the dishes are made from scratch, with items sourced from local communities rich in South Africa’s food traditions and ingredients. The menu changes according to what’s available and what’s fun to serve.

Venue

It’s very eclectic, with Ashley acting as curator. There’s a wonderful section devoted to the infamous World newspaper posters with their ubiquitous exclamation mark: Man Takes Boere out of Wors! There are old vinyls on the walls, a Bob Mugabe poster, a kitschy fairy-lit guitar, posters of Athol Fugard plays, and a Remington typewriter.

Sifiso has worked out an amazing menu of:

·         Jerk pops.

·         Beef and spinach Injiro.

·         Magoedoe

·         Slow cooked Imbusi.

·         Cabbage African Style Butterbeans, Carrot salad, Marogo.Pap and samp.

·         1or 2 surprises!

·         Rasta jelly and custard.

·         Pineapple desert

·         Ethiopian coffee.

 
Bring your own wine.

Soweto craft beer for sale.

Details

When:    Thursday 20th July

Time:     19h00

Where:   125 Caroline Street Brixton

Cost:      R 225 per person

Bookings on Quicket Simply click on the link below:

https://www.quicket.co.za/events/31948-slow-food-roving-bantu-african-evening/

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