Thursday, August 14, 2014

140814 Main Ingredient's MENU - Grande Roche, Paarl wine awards, Diemersdal's new wine, Wine Trade Shows, Tim Noakes, Wellington

Main Ingredient’s weekly E-Journal
Gourmet Foods & Ingredients
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A pelican glides past cattle drinking at a Durbanville dam
In this week’s MENU:
* KWV Paarl Awards
* Grande Roche
* Diemersdal launches the first South African Grüner Veltliner wine
* Pretty Yende at the Baxter
* Lunch at The Twelve Apostles
* Vinimark/Wine Worx Trade Tasting at Crystal Towers
* Hartenberg, Klein Constantia and Radford Dale Trade Tasting
* Tim Noakes
* Quest for the Best of Wellington
* This week’s recipe: Honeycomb
* Food and wine (and a few other) events for you to enjoy
* Learn about wine and cooking
To get the whole of our story, please click on READ ON..... at the end of each paragraph, which will lead you to the related blog, with pictures and more words. At the end of each blog, click on RETURN TO MENU to come back to the blog version of MENU.
This week’s Product menu – This cold weather does make one think of sustaining food and risotto certainly fits the bill. If you are longing for a wonderful mushroom or prawn risotto, we have the perfect Italian rice, Violone Nano, which is best with seafood and Carnaroli for those with chicken or butternut and goats’ cheese, or even a simple saffron and artichoke. See them all here
This is the wine awards and wine trade tasting time of year, so we have been quite busy
KWV Paarl Awards     Off to a glamorous dinner in KWV’s Cathedral Cellar on quite a chilly night, but we were warm enough with lots of space heaters placed in this cavernous cellar, filled with huge old carved vats from the past. They don’t actually use these much any more as things have become much more high tech, but it is a place with huge atmosphere.  Lynne was first taken to visit by a young winemaker when she was only 17 and it hasn’t changed as much as she has. READ ON .....
Grande Roche     How fortuitous it is when invitations collide. We were asked if we would like to spend a night at Grande Roche and it meant we didn’t need to drive back to Cape Town after the KWV event. We have visited it many times before for meals, wine tasting events and the Old Mutual  Trophy Feedback sessions each year but this was our first stay.  READ ON .....
Diemersdal launches the first South African Grüner Veltliner wine     Why did Diemersdal make a Grüne Veltliner?” Because I like the grape and the wine” said the winemaker Thys Louw. Good answer! and he has had the patience to plant the grapes and wait the required years for the vines to mature and he has now bottled this lovely fresh and lively white wine, which is much more common in Austria than anywhere else in the world. We think this will be a commercial success too. READ ON .....
Pretty Yende at the Baxter      We are both avid opera and classical music fans and we don’t attend concerts enough, but when Lynne saw the Diemersfontein sponsored Pretty Yende concert advertised, she knew she had found a solution to John’s quest for her birthday gift.  It was a marvellous recital with many other good soloists and students from Cape Town Opera and the UCT school of music.  And all the proceeds go to support these worthy institutions. We produce such amazing singing talent in this country.
Lunch at The Twelve Apostles     The weather has been slightly spring-like for the last week and now is back to cold rainy and miserable, but Sunday was a lovely exception and we had the good luck to have been invited by the 12 Apostles to visit and try out their Sunday buffet at Azure restaurant.  We sat on the terrace, enjoyed the sunshine and watched whales dance in the bay while enjoying our lunch and some good wines. READ ON .....
Vinimark/Wine Worx Trade Tasting at Crystal Towers     These trade tastings are always well attended. So well, in fact, this time that, at about 5.30, Lynne suggested that one of the wine makers should stand on a chair and say loudly “OK, all Sommeliers back to work please” . (Of course he didn’t).  It was Monday and not many of them were working that night.  It was rather crowded and there were lots of good wines from great producers to taste. READ ON .....
Dave Nel’s Hartenberg, Klein Constantia and Radford Dale Trade Tasting     This was held at the Wild Fig restaurant from 3 pm and, although we didn’t have that much time due to another engagement at 5, we managed to have a good tasting and talk intelligently (we hope!) to the winemakers and marketers of these wine. The canapés produced are really worth a mention. Lynne has never been to this restaurant and we think we need to soon if this is an indication of their food. READ ON .....
Tim Noakes     A chance to hear Professor Tim Noakes talking again, this time to the curious media and some of the converted, about The Real Meal Revolution which is really taking off in Cape Town and in the rest of the country. Brian Berkman had also organised some suppliers of suitable produce and we could taste good full cream yoghurts, nut butters, seeds, nuts, wraps and smoothies from Kauai , some low or no carb foods, excellent ice cream and there were even cakes biscuits and sweets made with Xylotol.  READ ON .....
Quest for the Best of Wellington     David Sonnenberg  told us that Wellington is much closer to Town than Franschhoek and that it is also a gem of a wine valley.  This was at this award ceremony,  held in a fairly new venue, Au’ de Hex Boutique Hotel in Wellington, where Jan van Schalkwyk (chef owner of Twist Some More restaurant) produced a really good menu to match the winning wines.  READ ON .....
This week’s recipe is for Honeycomb     This is something Lynne has always wanted to make, but has never got as far as finding out how. In the PR material they gave us at The Twelve Apostles was a book containing the recipe, which looks as easy as pie, so she thought she would share it with you. No cooking has been done this week at all and next week looks pretty busy, but soon we will have guests and this will be part of the dessert.
250ml corn or glucose syrup – 250g granulated sugar – 1 T white vinegar – 1 T baking soda, sieved
Dissolve the sugar in the syrup and vinegar over a medium heat. Turn the heat up and boil until the syrup turns a light caramel colour.  Take the pan off the heat and quickly stir in the baking soda, then pour into a high sided baking sheet lined with parchment paper and greased with butter. Leave to cool and do NOT refrigerate.
You can crumble this and serve with ice cream, on top of trifle, on chocolate puddings or soufflés or just cut it into bars and dip in chocolate for an old fashioned treat.
You can guy glucose syrup at CAB factory shop in Brackenfell
There is a huge and rapidly growing variety of interesting things to occupy your leisure time here in the Western Cape. There are so many interesting things to do in our world of food and wine that we have made separate list for each type of event for which we have information. To see what’s happening in our world of food and wine (and a few other cultural events), visit our list of wine and food pairing dinners, list of Special events with wine and/or food connections, list of Wine Shows and Tastings and list of special dinner events. All the events are listed in date order and we have a large number of exciting events to entertain you right through the year. Events outside the Western Cape are listed here.
Learn about wine and cooking We receive a lot of enquiries from people who want to learn more about wine. Cathy Marston and The Cape Wine Academy both run wine education courses, some very serious and others more geared to fun. You can see details of Cathy’s WSET and other courses here and here and the CWA courses here. Karen Glanfield has taken over the UnWined wine appreciation courses from Cathy. See the details here
The Hurst Campus, an accredited school for people who want to become professional chefs, will soon start a new series of short courses in baking. Check the ad in our blog page or see the details here
Chez Gourmet in Claremont has a programme of cooking classes. A calendar of their classes can be seen here.
In addition to the new Sense of Taste Culinary Arts School, Chef Peter Ayub runs a four module course for keen home cooks at his Maitland complex. Details here
Nadège Lepoittevin-Dasse has French cooking classes in Noordhoek and conducts cooking tours to Normandy. You can see more details here.
Emma Freddi runs the Enrica Rocca cooking courses at her home in Constantia.
Brett Nussey’s Stir Crazy courses are now being run from Dish Food and Social’s premises in Main Road Observatory (opposite Groote Schuur hospital).
Lynn Angel runs the Kitchen Angel cooking school and does private dinners at her home. She holds hands-on cooking classes for small groups on Monday and Thursday evenings and she has decided to introduce LCHF (Banting classes). The Kitchen Confidence classes, which focus on essential cooking skills and methods, have been expanded and are now taught over 2 evenings. She continues to host private dining and culinary team building events at her home. She trained with Raymond Blanc, and has been a professional chef for 25 years. More info here

14th August 2014
Remember - if you can’t find something, we’ll do our best to get it for you, and, if you’re in Cape Town or elsewhere in the country, we can send it to you! Check our online shop for details and prices.
PS If a word or name is in bold type and underlined, click on it for more information
Phones: +27 21 439 3169 / 083 229 1172 / 083 656 4169
Postal address: 60 Arthurs Rd, Sea Point 8005
Our Adamastor & Bacchus© tailor-made Wine, Food and Photo tours take small groups (up to 6) to specialist wine producers who make the best of South Africa’s wines. Have fun while you learn more about wine and how it is made! Tours can be conducted in English, German, Norwegian and standard or Dutch-flavoured Afrikaans.
Recommendations of products and outside events are not solicited or charged for, and are made at the authors’ pleasure. All photographs, recipes and text used in these newsletters and our blogs are ©John & Lynne Ford, Adamastor & Bacchus. Our restaurant reviews are usually unsolicited. We prefer to pay for our meals and not be paid in any way by anyone. Whether we are invited or go independently, we don’t feel bad if we say we didn’t like it. Honesty is indeed our best policy. While every effort is made to avoid mistakes, we are human and they do creep in occasionally, for which we apologise. Our Avast! ® Anti-Virus software is updated at least daily and our system is scanned continually for viruses.

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