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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! ®
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