Franschhoek - Sunday, May 2nd, 2004 : Nature slowly prepares for its winter slumber. Inspired by the beauty of the season, Chef Francois Ferreira (left) joins Topsi Venter and daughter, Danielle, in their country kitchen to create an autumn feast in celebration of cheese. With this very special Slow Sunday lunch Francois closes a chapter on his enthusiastic participation in the SA Cheese Festival 2004 and his daily master classes at Decorex Cape, before returning to his heartland, the Klein-Karoo. As the Parmalat Chef, Francois will transform the Simonsberg range of Camembert, Brie, Gorgonzola-inspired Simonzola and Creamy Blue with his innovative approach to cheese cuisine - from macerating blue cheese in Boplaas port for days, to indulging rounds of camembert with pesto and tapenade from the Klein-Karoo (and this is only a taste of what awaits you on the cheese board). Topsi, inspired by Dalewood’s delicious cheese offerings, will add her typical ‘Topsi touch, her style, her daring and innate good taste’ to an array of fresh produce from the Valley, daughter Danielle at her side – fired on by the flamboyant Francois. Start with Aubergine and Simonzola tartlets with wild herb vinaigrette, then help yourself to the autumn feast-table laden with ostrich-neck pie, oven baked lentil & camembert, chicken galantine with marinated goat's milk feta, tuna loin (if Gordon's Bay waters obliges to give up its 'tunny' - otherwise another catch fresh from the sea), freshly picked green beans with walnuts and a hearty samp dish. The meal will end on a high note with a fine selection of cheese and fruit, including Creamy Blue macerated in Boplaas, served with persimmons, pomegranates and quinces. In your glass will be Voigner by Jacqueling Haasbroek, as well as La Bri's Bordeaux blend (cabernet and merlot blend). Cost: R165 for members and R185 for non members, wine included - 3 glasses per guest. (If you are not the designated driver, you can buy more wine). Directions: In Fooding about with Topsi, Robert Carrier wrote 'Topsi & Co, discreetly hidden at the end of a tiny lane just behind Franschhoek’s main street might be a little difficult to find on a first visit. If in doubt, just ask for Topsi. Everyone in town knows her and loves her.'The official directions though – from Huguenot street (the town’s main road) turn right in Reservoir street (the first street after the brand new Pick 'n Pay centre). On the left, tucked amongst the potato creeper, is the sign board Topsi & Co.Bookings: Numbers are limited to 50. Early booking is essential, as it is first booked, first served. Slow members may each bring only one guest. Bookings close on Tuesday, April 27. When booking please post your payment or deposit it to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number 62023929378. Please put your name as a reference on the deposit slip. You may pay upon arrival. Please note: a booking is definite and if you do not turn up you will still be required to pay for the meals provided. Bookings must be made with Sharon Ball or TanyaTel: +27 (0) 21 448-1550Email: sball@mweb.co.za