The conference dinner will be held on the 18th of April at GOLD Restaurant. Delegates will receive one free ticket to this event and may purchase further tickets using the registration form.

From the moment you walk through the Gold of Africa Museum in the historic Martin Melck building into the ancient courtyards of GOLD Restaurant you will feel the heartbeat of a unique African restaurant in Cape Town. GOLD Restaurant will take you on a taste safari from Cape Malay to African cuisine – from Cape Town to Timbuktu with its set 15 course menu served at your table.

Live entertainment is provided by Pulse of Mali, an eclectic African performance based on and inspired by the traditions of Malian performance.

Gold of Africa Museum

Delegates will also have the opportunity to explore the Gold of Africa Museum. This unique museum entices visitors to experience the ancient, sometimes mystical relationship that exists between gold and the African continent through state-of-the-art visuals and artistic displays.

The museum is home to a collection of 350 West African gold artifacts as well as objects from the ancient gold civilisations of Southern Africa.

The purpose of the collection is to preserve the art of African goldsmithing while inspiring contemporary design.

GOLD Restaurant Menu: Cape Malay & African Taste Safari
(correct as of 2 Feb, 2012)

CAPE SMOKED FISH PATE
Recipes for Gestampte Snoek (pounded snoek) were brought to the Cape Colony by Malay slaves in the 17th century. It is similar to “fish cream”, popular amongst British travellers in the 1920’s and 1930’s. Our version has a hint of chilli and a good splash of fresh lemon. Enjoy with the Roostekoek.

(Vegetarian substitute – Egyptian butterbean mash and dukkah)

SOUTH AFRICAN ROOSTEKOEK
Traditionally baked over open fires, these crispy bread rolls are usually enjoyed with our South African Braai (barbecue)

CAPE MALAY BEEF BOBOTIE SAMOOSAS
These crisp pastries originated in ancient Persia (Iraq) and variations are found throughout the Middle East and Northern African countries including Algeria, Morocco and Liberia. They are filled with a lightly spiced and curried beef mince.

(Vegetarian substitute – Pea and potato samoosas)

CREAMED FRUIT CHUTNEY
The pride of the Cape Malay cuisine – blatjang - is mixed with crème fraiche and is the ideal dipping sauce for the samoosas.

CAMEROON CORN CUP
Mielie Meal (similar to Polenta) is a staple throughout Africa. A tropical mixture of mango and avocado is mixed with fresh ginger, coriander and a splash of lime juice then spooned into our corn cups.

MOROCCAN PRAWN BRIOUATS
Moroccan briouats are small, crispy pastries which are stuffed with a variety of fillings. Ours are filled with prawns, herbs and mild chilli.

(Vegetarian substitute – Venda Maize nut fritters)

ZAMBIAN KANDOLO SPEARS
Many Zambians own a piece of land where they cultivate their crops, including sweet potato (Mbatata), which can be prepared as a dessert, cake and vegetable. Our Kandolo is given a modern twist with the addition of ground spices and sesame seeds.

SOUTH AFRICAN CHICKEN PIE
Dutch settlers introduced chicken pie to the South African table and they were amongst the earliest bakes sold by the ‘free bakers’ in the colony. This flavourful dish is associated with celebrations Christmas, birthdays, and especially Cape Malay wedding feasts.

(Vegetarian substitute – Algerian stuffed Bell peppers)

SOUTH AFRICAN LAMB TOMATO BREDIE
Bredies – slow-simmered, intensely-flavoured meat dishes – were introduced by Eastern slaves. The name comes from Madagascar, an island with strong trade links with India and Malaysia. Our bredie is a delicious combination of tender lamb and ripe tomatoes.

(Vegetarian substitute – Malay Lentil dahl)

AFRICAN SPINACH WITH TOMATO AND PUMPKIN SEEDS
A variety of wild, nutritious greens, (Imfino, Morogo or Moroho) are gathered by all rural Africans from the open veld and are prepared and eaten in a variety of ways throughout Africa. We prepare ours with fresh tomato and roasted pumpkin seeds.

NORTH AFRICAN COUSCOUS
This North African staple is popular with meat dishes, and is made from semolina grains which are dampened then rolled in flour. Ours is flavored with dukkah and fresh herbs.

MOROCCAN PUMPKIN MARAK
A Marak is a vegetable version of tagine and usually served as a separate course with couscous. Ours comprises of pumpkin, turnips, sweet potatoes.

KALDI'S ETHIOPIAN COFFEE AND CHOCOLATE DESSERT WITH VANILLA ICE CREAM
The story of coffee has its beginnings in Ethiopia, the original home of the coffee plant; coffee Arabica. The Ethiopian legend surrounding the discovery of the coffee bean revolves around an inquisitive goat herdsman Kaldi. Kaldi's goats' behavior became suspiciously noisy, exaggerated, and enthusiastic one afternoon. He observed his goats eating a bright red cherry off nearby trees. In interest, Kaldi decided to try one of these obscure berries and was excited to discover the berries had the same energetic effect on him as it did his goats. Kaldi sped home to his wife with his pockets stuffed with these berries. She was as excited as he was and, convinced they were a gift from God, sent Kaldi to their local monastery. The monk was skeptical of this so-called miraculous discovery and declared the berries from the devil while throwing them into the fire. An enticing aroma began to saturate the room drawing other monks in curiosity. They knelt down and scooped up the now roasted berries to cover them with hot water for preservation. That night the monks sat up drinking the rich fragrant brew and discovered for themselves the novel sense of elation and energy. They committed to drinking the brew every night to help them stay awake during night prayers.(Bean There fair trade coffee).

MINT TEA - CHAY NA’NA
In Morocco, mint tea preparation can take on an air of ceremony, presided over by the head of the household. Mint tea is served at any occasion even while shopping! A refreshing end to an African Feast!