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

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.


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.


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.


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:

Rex Union Oranges, Picnic lunch and Preserving workshop - Fathers Day with a difference

E-mail sent by Brian Dick, Monday, 5th June 2017 @ 11:17am


Greetings all

Fathers day with a difference.  Bring the whole family, join in the picking and then enjoy a picnic between the trees and watch a preserving workshop. The Rex Union orange is the icon of our efforts to preserve our countries biodiversity because without it, we threaten the planet.

For that reason, on a recent visit to SA, Professor Francesco Sotile, Slow Foods advisor on agronomy, proposed that the Rex Union be declared a Presidium.  This means that worldwide awareness will be increased and efforts made to preserve the trees.

We will use this day to launch the process of creating a presidium - only the 4th in South Africa!

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

Remember when your mother searched the town to get hold of Rex Union oranges to make the best marmalade?  I do and I fondly remember the results.

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. Apart from a few trees in private gardens, these are the only trees in existence worldwide!

Rex Union Picking

The farm was recently sold and the new owner has agreed to allow us to raid the farm and pick the oranges (pay per bag) - as many as you like. 

Preserving Workshop

Hilary Biller, food editor, author, TV chef, consummate cook and committee member of Slow Food JHB, will take us through a demo on RexUnion marmalade making.

Picnic table

Laid out amongst the trees will be a sumptious lunch of smoked chicken, roast beef, salami, salads, pickles, olives, breads, cheeses, pate, jams and honey, all of which will be sourced from small producers.
After lunch take a peaceful stroll through the olive groves and buy some of their exceptional products.

When: Sunday 18th June 12h00 (allow yourselves 90 minutes travel from Linden/Northcliff area)

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

Cost   Members:                   R 140
         Non-members             R 180 

         Children under 12        R  80

Bookings online only - click on:

Space is limited.

But thats not all...

Although the Rex Union has traditionally been used as a marmalade ingredient, we would like to challenge you to create new and exciting uses for the orange.

Send us your recipes and we will publish them.  Bring us a sample to taste if possible and by this means we will extend the use and preserve these trees in perpetuity.

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.

The graves are in the family cemetery at Hunters Rest.’

Slow Food AGM - guest speaker Anna Trapido and Ark of Taste Dinner (Menu included) - Wednesday 17th May

E-mail sent by Brian Dick, Monday, 15th May 2017 @ 1:57pm

It’s time for our AGM once again and we have a special evening planned.  The past year has been mementous with the visit of Carlo Petrini and affirmation of the South African initiatives by Slow Food international.  We are on the brink once again of some big plans and offer you the opportunity to get involved and share our vision of the road ahead.

A great deal of work has been done over the past year on the 'Ark of Taste'  It is therefore fitting that we celebrate the year past with a specially prepared four course dinner dedicated to these identified products.  Nguni beef, Potchefstroom Koekoek chickens and a range of specially prepared Ark of Taste veggies will tantalize your palate.

Our Host Chef, Adrian Vigus-Brown is the chairperson of the South African Chefs Association (SACA) Young chefs Club and is an ambassador for World Chefs Young Chefs Africa and Middle East.  Adrian is also an avid supporter of Slow Food and has been a participant in all the Slow Meat Eat-ins held to date.


Charred pumpkin soup, thyme and cinnamon crème fraiche with popped sorghum and sour dough melba

Chicken Fricassee, Nyimo ragout, thepe puree, baby carrots, baby beats roasted, crispy chicken skin and savoury tuile 

Sous vide beef short rib, charred baby onion, candied celeriac, dehydrated parsnip, popcorn puree, millet and short rib croquette, pickled radish and buttered asparagus


Lemon and blueberry cheesecake, berry puree, macerated kumkwat, honey and lavender ice cream, popping candy, shortbread crumb and honeycomb

 Our special guest speaker this year is Dr Anna Trapido

We are very privileged to have Anna address us.  Her knowledge and enthuastic support for Slow Food has been remarkable and I know that our evening will be memorable!

Anna initially trained as an anthropologist at Kings College, Cambridge and later achieved a PhD at the University of the Witwatersrand but her passion for food soon pushed her out of the library and into the kitchen. She trained as a chef at the Prue Leith College of Food and Wine and subsequently worked for the great, the good and not so good.

'My first love has always been the delicious diversity of African food genres. I do not understand why the numerous great cuisines of our continent are not better known. I have made it my life’s work to discover, record and promote the flavours of Africa both ancient and modern, rural and urban, classic indigenous and settler fusion.'

'Ultimately, mine is not an intellectual interest in matters epicurean but rather rooted in love, greed, joy and wonder. It reflects my fascination with the people doing the cooking and how their flavour repertoire interacts with their lives.'

Convivium report

Financial Report

New year objectives

Committee Election

We have kept the costs the same for the fourth year in a row.


When:     Wednesday 17th May 2017.

Time:      18h30 for 19h00 sharp.

Where:     March Restaurant
                  African Pride Melrose Arch Hotel 
                 1 Melrose Square, Melrose Arch

Cost:       MEMBERS R220 pp / NON-MEMBERS R265 pp.

Drinks:    This will be for your own account. Please do not bring your own wine.

Bookings:  Please note that bookings are online. Once open, simply click on the link below

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Slow Food Johannesburg

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