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.

Contact Name: Slow Food Joburg
  Contact the manager of this GroupSpaces group
Tel: 083 619 2419
Category: Common Interest > Food & Drink

News & Announcements

Slow Food AGM and notice of new organizational structures

E-mail sent by Brian Dick, Monday, 27th August 2018 @ 6:01pm

Invitation to Slow Food Johannesburg AGM

When:        Thursday 6th September 2018

Time:         18h30

Where:       HTA School of Culinary Arts, 128 Bram Fischer Drive Randburg


Cost:          R 220 per person (5 years at this price)

You are invited to attend and enjoy a three course dinner prepared by the chefs of the HTA school of Culinary Art.


  1. Welcome
  2. New local structures
  3. Practical application of the new structures
  4. New National structure
  5. Preview of South African participation in 2018 Terra Madre, Turin
  6. New Slow Food themes – Slow Food Travel, Chefs Alliance
  7. Finances
  8. Voting on the evolution motion

Slow Food evolution.

Slow Food was started by Carlo Petrini and a group of activists in the 1980s with the initial aim to defend regional traditions, good food, gastronomic pleasure and a slow pace of life. In three decades of history, the movement has evolved to embrace a comprehensive approach to food that recognizes the strong connections between plate, planet, people, politics and culture. Today Slow Food represents a global movement involving thousands of projects and millions of people in over 160 countries.

The 7th International Congress was held last year in Chengdu, China and highlighted several aspects which will precipitate the evolution of the movement.

South Africa has been at the forefront of this renewal, discussing over the past two years, how best we can become a movement which honestly addresses the fundamental issues around food in our country.  The movement has placed special emphasis on Africa recommitting itself to the 10 000 gardens project, protection of biodiversity and the support for small producers.

This year is the Johannesburg Convivium’s 20th Birthday.  The Convivium has a proud tradition of recognizing producers, outlets and chefs who have promoted the Slow Food ethos.  Over these years nearly 200 functions have introduced our supporters to those in our environs who are good, clean and fair.

Slow Food has recognized that evolution is necessary.  Over the next two years and throughout the world, the Convivium will be replaced by a new less formal structure – Food Communities. These are groupings of either thematically or geographically linked individuals who will reflect the true identity of Slow Food on two fronts – producers, such as the Food Community of Zulu Rainbow Maize producers, and supporters, such as the Johannesburg Food Community of Slow Food supporters. We believe that since we have been intimately involved in the new structure discussions, right now is the time to implement the changes.

The Supporters Community is the new Johannesburg Convivium.  It reflects those of you who embrace the principles of Slow Food and try where possible to seek out good, clean and fair food.  Slow Food refer to you as co-producers – those to seek out and actively support the producers and support them by consuming their produce.

How does this change things? 

In the past, becoming a member implied a membership fee.  The new model requires something different – a commitment to the active participation in the community by living the ideals.   Slow Food have realized that in many communities even a nominal fee becomes a barrier to entry.  We now wish to be as inclusive as possible and the Community Declaration asks for support…

  • Through your voice, to be an ambassador and bearer of the values that the Slow Food movement embodies and promotes;
  • Through your actions, embracing and supporting a food system in harmony with human dignity, social justice, and respect for the environment and all living beings.

We will continue to operate as a movement of volunteers and any funding we require will be from two sources – placing a small premium on the cost of future events and secondly by asking for voluntary donations for specific projects.

We will be holding our AGM at which we will be further explaining the structure, new communities in Johannesburg and ratifying the evolution from Convivium to Food Community.

Looking forward to your company

Brian and the Johannesburg Committee

Rex Union Oranges - picking for Italy and Picnic lunch

E-mail sent by Brian Dick, Friday, 1st June 2018 @ 6:18pm

Greetings all

“Wit ought to be a glorious treat, like caviar.
Never spread it about like marmalade.” 
Noël Coward

Its Citrus month and we have a very special event highlighting these seasonal fruits:

Slow Food is sending Rex Union marmalade to Italy, to the largest food show in the world.  The South African team will showcase this rare product and from our experience we know the Italians LOVE the flavour of the product.  Although we have taken tasting stock to previous events we have never had stock to sell - this is a first!

Join us for this wonderful day in the country, wandering between the cirtus trees, picking the fruit and tucking into a hearty rustic lunch.

Rex Union Picking

We have gained access for the day to to raid the farm and pick the famous Rex Union Oranges (pay per bag) - as many as you like. The bags are R50 each and you can pre-buy on the ticketing site or have cash on the day.  

You too can share in getting the marmalade to Italy.  Will you donate your labour and pick us a bag which we will use for Italy?

The Rex Union is a South African variety created by George Rex and planted in an orchard opposite Hunters Rest Hotel outside Rustenburg.  It is a cross between a pomelo and seville orange, undoubtedly the best marmalade orange in SA, maybe in the world. Apart from a few trees in private gardens, these are the only trees in existence worldwide

Picnic table

For the day you are the pickers.  So it seemed only fitting that we cater with a suitable style meal. Laid out amongst the trees will be a sumptious ploughmans lunch of cheeses, pickles, breads, pork pies and ham.


The story of the oranges and marmalade talk

Hilary Biller, food editor, author, TV chef, consummate cook and committee member of Slow Food JHB, will take us through her recipe for Rex Union marmalade making.  Brian will tell us why the oranges are so important and how the Italian job came to be.

When: Sunday 10th June 12h00 (allow yourselves 90 minutes travel from Linden/Northcliff area)

Where: Lemoenfontein Farm (was Dunedin Farm) - opposite the entrance to Hunters Rest Hotel (16km before Rustenburg on the R24 from Magaliesburg.)

Cost   Members:                   R 120 
         Children under 12        R  60
         Pre-buy a bag             R  50


Bookings online only - click on:

Space is limited.

The Rex History 

George Wellington Rex III, the grandson of the more famous George Rex of Knysna,was said to have been the illegitimate son of King George III of Britain.

George Rex had nine children, but his grandson George Wellington Rex fathered no fewer than 14 with his wife, Georgina.

George Wellington Rex came to the Magaliesberg area in the mid-1880s to hunt big game. He stayed on, and became firm friends with President Paul Kruger, who by then had become a substantial land owner in the area.

Kruger ceded part of his Magaliesberg land to Rex, who then built Hunter’s Rest on the property. At first, it was a private hunter’s lodge for George Wellington Rex and his friends. It was later developed into a hotel, but the olde worlde charm and Victorian character was retained.George was a very knowledgeable, intelligent man and was given the right to practice medicine in the Rustenburg district by President Paul Kruger. 

George Rex was the pioneer of grapefruit in South Africa and he ‘evolved’ a new grapefruit known as “Rex union.” He passed away in Rustenburg on 28 March 1923.

Soweto Eat-in - Flaming Mile chefs challenge, Skaftini cooking schools challenge, HUGE market and Conference on food in collaboration with University of Johannesburg.

E-mail sent by Brian Dick, Wednesday, 25th April 2018 @ 6:36pm

Evening all

The third Soweto Eat-in will take place at the Soweto Theatre on Saturday 5th May.  We have gone all out to stage a significant event to showcase numerous small scale producers.  They are coming from all over the country - Cape Town, Giyani, Haenertsburg, even Zimbabwe and of course Soweto and Orange Farm.  There will be lots of amazing fresh produce to buy as well as all sorts foodie things from all over SA. 

The Flaming Mile will feature some of Johannesburgs emminent chefs, tasked to cook their chefs interpretation of Soweto Street Food, using nose-to-tail cuts of Nguni Beef.  Five tasting portions for R100 - an absolute bargain with some stunning food expected from the team.  

Students from eight of Gauteng's cooking schools have been tasked with developing the ultimate 'Skaftini' (lunch box) for a mere R20 you can sample any of the schools imaginative creations.  They will be judged by a panel on the basis of nutrition, local, cost and of course taste.

University of Johannesburg will host 'The free peoples conference - Agriculture for radical economic transformation'.  there are six hourly discussions and each consists of an distinguished panel of academics, activists, farmers and experts and promises to be a significant event on the Soweto food scene.

The Soweto Theatre is an iconic space and provides a perfect backdrop for this ambitious event.

Bookings for The Flaming Mile and Skaftini Challenge available on

The Eat-in defines the true identity of Slow Food and we need your support at this event to support the producers and the team who have put it all together.



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Slow Food Johannesburg

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