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Main Ingredient’s weekly E-Journal
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this week’s MENU:
New World Wine
Agency trade tasting Truth Coffee. Doing
the Right Thing Taj Chilli festival IWSC announces
Beautiful South Wine results Sunday bloody
Sunday Recipe -
Cauliflower Keema curry 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 Our Indian feast at The Taj and this week’s recipe are a reminder that
we have a range of Indian and other spices which you will not easily find
anywhere else, like Garam masala, Fenugreek, Five Spice, Mace, Shichimi togarashi,
Ras el Hanout, Za’atar, Baharat, smoked Spanish paprika, superb Spanish saffron
and Sumac
See them here
New World Wine
Agency trade tasting Each of the Trade Wine
tastings we go to has a different location and also a completely different
character. It depends very much on the personality of the people involved, both
organisers and winemakers; and on the wines, on the warmth of the welcome and
on the venue. Monday night saw us happily enjoying all of the above at the
Vineyard for this fun tasting of some very good wines. Read On
Truth Coffee.
Doing the Right Thing We received
a mysterious invitation from Coffee entrepreneur David Donde, asking us to
arrive at Truth at 3pm on Tuesday for something exciting, and some free coffee.
It was headed “Truth Coffee Roasts on left overs”. We arrived to see his newly
refurbished behemoth of a coffee roaster, circa 1947, which had been adapted to
work on Bio-fuel instead of diesel. We applaud this green initiative. He is
currently installing solar on the roof of his building. David says that Truth
is the only roaster in Africa and probably the only one in the world roasting
completely on waste fuel. Read On
Taj Chilli
festival We are great curry fans and we like
curries of all types, meat, chicken and vegetarian. So we were excited to be
invited to The Taj Hotel for the Chilli Festival currently being run in the
Bombay Brasserie. They sent a car for us which meant John could really enjoy
the wine and beer, paired with the food and not worry about driving home. This
small but perfectly decorated restaurant seats, on average, only 40 people, and
has lots of well trained staff of character and good manners. We had a wonderful time. Read On
International
Wine and Spirit Competition announces Beautiful South Wine results. Bright and early and just a little bleary
eyed after our Chilli Festival the night before, we arrived at a new venue for
us, the Shimmy Beach Club, which is right on the edge of the breakwater area in
Cape Town docks. We were promised, and were given coffee, then breakfast with a
glass of one of the winning wines, the deliciously crisp and lean Graham Beck
Blanc de Blanc Brut 2009, a wine that is scooping lots of international awards,
while we heard about this year’s awards. Read On
Sunday bloody
Sunday Sometimes you have to turn a disaster into
a positive. We were invited to lunch on a Helderberg wine farm but, when we got
there, no one we spoke to knew about the invitation! A bit of a PR nightmare,
but apologies have been received. After a long drive, huge expectations were
dashed. So we decided to go down to the sea, where we had a lovely seafood
platter at one of our favourites, Ocean
Basket on the Strand. Marvellous views. Read On
Recipe
- Cauliflower Keema curry
1 T coconut oil - 2
large onions, very finely chopped or gated – 1 T grated ginger – 3 cloves of
garlic, finely chopped – 1 t turmeric - 1 t ground coriander – 1 t white
mustard seeds – t 1 cumin seeds – 1 t fennel seeds – 1 green chopped Jalapeno chilli - 500 g beef or lamb mince – tin of chopped tomatoes
–salt and freshly ground black pepper – 1 small cauliflower, broken into large
pieces – 1 onion, thinly sliced – peanut oil – 200 ml thick plain yoghurt
Fry the onion gently in the
oil till very soft, but not coloured. Add the garlic and ginger, and cook for a
minute or two. Add the dry spices and
temper for a moment. Stir in the mince and brown. Then add the tomatoes and
season with salt and black pepper. Simmer for half an hour then add the
cauliflower. Finely slice the third onion and cook until crisp and brown, then
drain on kitchen paper. Cook the curry until the cauliflower is getting soft. Stir
in yoghurt and top with fried onions. You can use half and half broccoli and
cauliflower.
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.
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
11th September 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
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