We delighted to inform you that on 5-6 of July at the University of Sheffield will be held the thirteenth conference “Skills for Chefs” with the support of “Master Chefs” of Great Britain!  George and Andonis are full members of “Master Chefs”

For more information about this conference please contact with George Kyprianou or search on www.skillsforchefs.co.uk

Slow Food Cyprus organizes an excursion on Sunday, May 30^th , to the Wine Museum in Erimi in the Limassol District.

The visit to the museum, which includes tasting of local wine varieties, will be followed by a visit to the winery of Ayia Mavri, in the upper hills of Limassol, where we will taste the World Medal awarded Moscato produced there.

The excursion will end with lunch at the Ariadne Tavern in Vasa.

A bus will be hired for the journey and it will leave at 10:00 a.m. on Sunday, May 30^th, from the “Octagonon” Kiosk at the cross road between Stavrou and Josif Hadjosif Avenues in Strovolos, where you will be able to park your cars.

We expect to be back in Nicosia by 5:30 p.m.

The cost of the whole excursion, including visit to the museum, wines tasting, lunch excluding beverages and bus is 35 Euros for adults and 20 Euros for children.

Please confirm participation by returning e-mail or calling 99667681 (Aida), by May 23^rd , specifying the number of people.

We look forward to seeing you.

Kind Regards

Slow Food Cyprus

South Africa is hosting the World Cup – it is the first time this great event is hosted in the African continent – and the hosting country is striving to prove to the rest of the world that it is a contemporary country with excellent infrastructure, a thriving trading industry and a great place for tourists.  Besides football and sightseeing though, visitors will “invade” among others, Cape Town and Johannesburg and will grab the chance to try the South African cuisine which is at the moment competing with other gastronomical countries such as Paris and New York.

Daniela Mponano, a chief executive of Absolut Travel agency with headquarters in New York, confirms just that.  The finest restaurants of South Africa which have been serving exclusively French cuisine in the past with emphasis on meat, today they are experimenting.  Their chefs have been trained abroad and their dishes have international touches with emphasis on traditional local products, she says.  “Just as in New York, Vancouver and London the gastronomical part of Cape Town, is now a mosaic of the international cuisine, which basically reflects the cultures of the three million residents of the city”, she adds.  Due to its geographical location seafood is greatly used, as well as local meat such as karoo sheep and a type of antilope meat called springbok which is the “national animal” of the country.  One of the most famous things in the South African cuisine is peri-peri, a very hot red pepper which provides aroma to the dishes or escorts them as a sauce.  The tourist season in South Africa is the “summer” – from November to March, though the best season to visit is either autumn or spring.

Click Here to read about the Commandaria Festival!