Though the slow food movement is seen as a recent development, it is in fact about 30 years old. At its heart lies the philosophy that all people should access and enjoy food that is good for them, good for the planet and good for the people who grow it. This year the Serengeti Eat-In slow food festival will attempt to embrace all these concepts, with 10 of Gauteng’s best chefs participating. Among them are Adele Stiehler-van der Westhuizen (Prue Leith), James Diack (Coobs), James Khoza (Sandton Convention Centre) and Kalpesh Hansjee (Michelangelo). Each chef will prepare a different cut from an Nguni carcass, making use of the entire animal “from nose to tail”. The animal has been sourced from Victoria Dzowa, who farms indigenous Nguni cattle near Magaliesburg. Nguni cattle have been registered by the Slow Food organisation as a breed threatened by industrialisation and that is of particular cultural importance in SA. By encouraging the nose-to-tail concept, the organisers hope to ...
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