Strawberries and Champagne, White Wine with Fish, Red Wine and chocolate.
whatever you’ve heard, forget it! Sonia Cabano will teach you that food and wine
pairing have nothing to do with wine colour, pairing to proteins, or “matching or
contrasting” flavours. In fact it is based on three components: tastes, flavours, and
textures. But you could not know this unless you book for the first of the Slowmarket
Artisan Food Pairing on 1st October 2011. Presented in the cellar at Stellenbosch slow.
Ticket price is only R50 per head! From 11h00-13h00.
So who is Sonia Cabano? A self confessed Slowfood junkie, author of Easy, Simple &
Delicious and Relish and demonstration chef found everywhere from Good Food &
Wine show, to TV3 series ‘Pampoen tot Perlemoen’ and Expresso. Our aim is to
educate you on Slowfood in a relaxed interactive environment. Come on bring
along partners and friends and share in our own slowfood convivium. For more
information contact Sonia on 071 674 0222 or on soniacabano2000@gmail.com or
www.soniacabano.com
SO WHAT IS THIS ALL ABOUT?
Welcome speech Sonia Cabano, introduction of suppliers, farmers, chefs
and/or wine makers
Introduction and history of slowfood and slowmarkets
Participating hosts: Melanie Blom from Badsberg wines, Guy Kedian and
Schalk Opperman from Holden Manz wines, Chef Jean Nel from Flamed, Chef
Melissa Naude from Naudeli and Willem Viljoen from charcuterie Rudi’s Deli.
Enjoy the fascinating effects of combining different food tastes with various
wine styles to enhance different flavours
We look at combinations that work to include some of the traditionally
“difficult” wine and food matches.
Arrive 10–15 minutes before the starting time so that you may arrange
yourselves comfortably in the cellar downstairs.
OUR PARTNERS
Badsberg Wines cellar lies in the Rawsonville area at the foot of the well-known
Badsberg mountain. They produce a range of quality wines that regularly receive
national and international awards. These accolades include winning the Pietman
Hugo Trophy 3 years in a row. Melanie Blom will offer you a taste of their reds and
whites including Chardonnay, Belladonna, Chenin Blanc and Pinotage. They will also
Harvest.
Holden Manz Wines is situated at Klein Genot in the Franschoek valley and produces
a boutique wine collection consisting of Merlot, Cabarnet and Port. There guiding
farming principal to ‘tread lightly’ ensures that slowfood principles are adhered to in
all practices on the 22 hectare wine estate. PRO Guy Kedian and wine maker Schalk
Opperman will be presenting and pairing their collection of fine wines with Big Belly’s
biltong and cheeses from the regions leading producers, Dalewood and Simonsig.
Willie Viljoen from Rudi’s Deli specialises in charcuterie focusing on sausage made in
Argentinian, French, German, Italian and Spanish tradition. Preservative, M.S.G and
additive free Rudi’s Deli offers 100% meat content with the promise of no soya, rusk or
potato starch used to bulk up their foods. Hand mixing, home grown herbs and wines
used as a preservative in sausage are the order of the day. Cured or smoked their
free range organic meats and venison are used as the core base in creating a fine
variety of spiced sausage, salami or chorizo. Rudi’s Deli frequents both Stellenbosch &
Willowbridge slowmarkets.
Naudeli was born to simply create luscious, wholesome food to enjoy by all. Proprietor
Melissa Naude comes from a family embedded in the wine and food industry. She
believes that once the food is made it is still not enough because good food needs to
be shared. She use as many fresh local products sourced in the Boland area and
makes everything daily in her home based kitchen. Melissa produces homemade
breads with cheese, vegetable, herbs and ostrich biltong flavours and a large variety
of Mediterranean dips, pates, preserves and tapa styled foods. Naudeli frequents
Stellenbosch slow.
The creator of FLAMED, Jean Nel believe that life is to short to eat bad food! Trained
as a professional chef Jean is motivated by passion, care and integrity. Working as a
food stylist, chef school instructor and event caterer are just a few of his many
“foodie” talents. In true slowfood principle all his meats and ingredients are seasonal,
organic where possible and locally sourced. Launched at the Good food and Wine
show in May 2010, Flamed focuses on the concept of taking food from the BBQ to the
table. Flamed frequents Stellenbosch slow.
Enjoy the Slow Pairings experience! Book know to avoid disappointment.
Contact: Sonia Cabano
Cell: 071 674 0222
soniacabano2000@gmail.com
www.soniacabano.com
