Saturday 25th March 2017 | 12h00 – 17h00 | Serengeti Golf & Wildlife Estate
If you consider yourself as a ‘conscious consumer’, this event is for you. If you believe that biodiversity should be defended, join us. If you just love good food prepared by some of Gauteng’s best chefs, you have to be there.
With increased demand, industrial farming has turned food into a machine that puts profit and efficiency before health and sustainability.
Slow Meat brings together producers, butchers, chefs and consumers to highlight a growing demand for meat that is good, clean and fair for all.
Never before have so many top notch chefs participated in a single event to produce the most scrumptious and creative food.
- 10 Gauteng celebrity chefs cooking 10 different cuts, nose to tail.
- Artisan producers market selling handcrafted products and fresh produce
- Full Cash bar featuring Vrede en Lust wines
- Craft beer available
You will receive:
- 5 randomly selected tickets – each for a different plate of delectably prepared Nguni Beef
- 1 ticket for a plate of secondary cut
- 1 golden ticket to award to the chef whose food you most enjoyed
SLOW MEAT – What’s on your plate?
For more than 100 000 years Southern Africa has provided both the hunter and the hunted. It’s not surprising that meat plays such an integral role in our daily lives, so deeply ingrained in the psyche of a nation. Rich and poor alike share this obsession, defining both culture and lifestyle.
The launch of Slow Food SA’s initiative “SLOW MEAT” during 2015 was indeed a watershed project for Slow Food. It was the first time that a major multi-city food event was held that brought together farmers of indigenous breeds, food processor (in the form of butcher and charcuterie maker), chef and consumer and was not sponsored by large food companies. Now an even more inclusive event – Serengeti Eat-In offers us an opportunity to eat nose to tail dishes prepared by a startling list of Gauteng’s premiere chefs…
CONVENER CHEF – Arnold Tanzer (Head of Slow Food Chefs’ Alliance SA)
- Klaus Beqman – Coach & Manager Junior Culinary Team SA , Owner La Luna & Exec Chef Serengeti & HOST CHEF
- Adele Stiehler – Prue Leith and Slow Food Chef’s Alliance representative
- Adrian Vickus – Brown African Pride Melrose Arch and Head of Young Chefs Club
- James Diack – Coobs, National, Federal
- Shane Smit – Jamie’s Italian
- James Khoza – Exec Chef Sandton Sun Convention Centre and Vice Chairman SA Chef’s Association
- Matthew Foxon – 54 on Bath
- Hansjee Kalpesh – Chef at Michaelangelo Hotel
- Shaniel Dinna – Head Chef at Hyatt Rosebank
- Rocco Venter – Exec Chef Emoyeni
Our farmer, Victoria Dzowa farms indigenous Nguni cattle near Magaliesburg and will be supplying the meat for the event. Nguni cattle are registered by Slow Food as an Ark of Taste breed, one which is threatened by industrialisation and is of particular cultural importance in our country.
Click here for more information
But there is more…
Also on the day will be
- An artisan producers market selling the products – bring your cooler box to stock up
- A display by Slow Food Youth Network
- Live music
- Full cash bar, craft beer & Vrede en Lust wines
How to book tickets:
Tickets online at Quicket go to:
R295 p/p Slow Food Members
R 335 p/p Non Slow Food Members
R75 p/p Children under 12