GFWS 2015: Slow Food

For the past year Slow food has been taking the food world by storm, a certain Durban restaurant is known for cooking it’s locally sourced chickens for 3 hours which results in sheer perfection showing off the natural flavours of the bird! This year the Good Food and Wine show are having a Slow Food Theater to showcase some of the great restaurants and chefs around KZN, read on below to find out who will be presenting at the theatre I’m looking forward to Adam Robinson from my favorite bread-place Glenwood Bakery!


Slow Food GFWS2015


Slow Food – the global movement involving millions of people in more than 150 countries around the world including South Africa – will be represented for the first time at the Durban Good Food & Wine Show which takes place from Friday, October 30 to Sunday, November 1.

Demonstrating in this new theatre are TV personality and former ballerina Lorna Maseko; Cape Town Chef Peter Ayub and MasterChef South Africa finalist Claire Allen.

Slow Food has gained momentum in South Africa, as it has around the globe, with a growing number of members who are working at raising the awareness of the food people eat and where it comes from, focusing on small producers and their products and promoting heritage foods that are under threat.

Lorna Maseko is used to breaking perceptions and stereotypes, making it into the spotlight as the first professional ballet dancer of colour in South Africa. She has since made her way from the stage onto television becoming one of South Africa’s most sought-after personalities including becoming a Top Billing presenter.

Maseko has always had a passion for cooking. This year she showed her strong cooking abilities when she became one of the top finalists for Celebrity Masterchef South Africa. With a natural flair and love for cooking, she decided to enrol in Food Preparation at HTA School of Culinary Art to further discover and share her culinary creativity.

Cape Town chef Peter Ayub’s roots are Lebanese so he loves Middle Eastern flavours. Says Ayub: “Sustainability is at the forefront on the food scene and I believe more chefs globally should follow this and follow practices that keep the environment healthy and food production economically and socially viable. Smaller restaurants are definitely the way to go with uncomplicated menus and fewer items – rather do 15 dishes fabulously than 30 mediocre offerings. This also prevents waste and allows the chef to change his menu and be creative.”

Other attractions at the Slow Food Theatre include Mark Platt talking coffee; a lecture on organic grains by James Moffett; Charlie Lakin from 9th Avenue Bistro; Adam Robinson from Glenwood Bakery; Paul Anatolic from New Roots Organic; Richard Haigh from Enaleni Farm and demonstrations of yoghurt, cheese and ice cream.

I’m sure you already know… The Good Food and Wine show is at the Durban Exhibition Centre from Friday 30 October till Sunday 1 November and features local and international chefs. You can book entry and theatre tickets from Computicket here


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